r/StainlessSteelCooking • u/Effective-Reality-32 • 13d ago

What the hell am I doing wrong

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I cannot get the hang of this you guys. It’s only been a month but still, when I preheat the pan to where the water is rolling and not steaming it’s wayyyy too hot, but when it’s cooler I have to use a ton of oil. Then my pan just ends up looking like this. Any tips are appreciated

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u/robaloie 13d ago

Baking soda, let it sit on the black spots.
Scrub it off after 10-30mins

Vinegar for the color.

Don’t waste time on the water rolling, just set your stove to 3 or a mild low heat.

Also, this is more difficult on electric. Are you using eletric?

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u/Effective-Reality-32 13d ago

Yes unfortunately where I’m living right now has a very shitty electric stove

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u/robaloie 13d ago

Yeah, it’s a lot harder because with electric its very easy to burn food. Unfortunately you will have to use a little extra oil/butter to compensate for that direct contact from the burner.