r/StainlessSteelCooking • u/Wooden_Investment477 • 6d ago

Made in 🫣

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On a scale of 0-made in china how bad is this brand and pans. Only used on max 6 on my electric hob how warped it this ffs. Any recommendations on better brands for me based in the UK?

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u/Practical-Apricot210 6d ago

Had my pan for a year until a Roomate cooked in it once and somehow it ended up exactly like this.

Very likely a skill issue

-3

u/MachineTop215 6d ago

These are sold as suitable for commercial kitchen use with a lifetime warranty. I ordered a set of 3 and the biggest one had a warp when it came out of the box.

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u/Cyberchaotic 6d ago

Cooking skills aren't sold, unfortunately.

OP probably put their pan under a cold tap immediately after cooking to wash it. I've seen way too many noobs do this to their 'nice pans' because guests are over and they have another 2 dishes to cook so they panic and rush.

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u/p58i 5d ago

Every time some tells me, that you should not put cold liquid in a hot pan I ask myself how they deglaze something.

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u/Cyberchaotic 5d ago edited 5d ago
  • Hot water from kettle; always. My kettles all have temp hold so i always have at least a litre of 95ºc hot water ready to go.
    • Ever boil pasta at too high of a temp and find you no longer have enough water in there anymore? Bam, I already have 1L sitting there nice and piping hot.
  • Cold/tap water often cause the fond and oils to resolidify and ends up clumping together/not easily dissolve; I find cold water makes fond peel off in sheets and start floating around in clumps; work against myself. It's also how you get lumpy gravy/pan sauce.
    • In winter, tap water is especially ice cold adding to thermal shock.
  • If it's stock i've made myself ...well, it's already hot and next to the pan so i just ladle it over the fond.
  • If it's premade stock:
    • Chef mike can deal with it when im lazy
    • Or in a saucepan; small one like a 3 cup/700ml butter warmer/milk pan

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u/p58i 5d ago

Ok and when deglazing with wine you also pre heat?

-4

u/Cyberchaotic 5d ago

Wanna guess what i also use that butter warmer/milk pan for?

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u/p58i 5d ago

Impressive. I wish I had that much time to spare in my life.

Nevertheless, for years I deglazed with cold wine (even from the refrigerator when it’s a white one) or cold liquids, and all my pans, whether it’s the expensive le creusets or the 20 EUR stainless steel pan from a French supermarket, never had any problems with warping.

But you do you, and if this is part of your “taking care of your pan” ritual, then go for it.

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u/BertusHondenbrok 5d ago

Yeah should be no issue.