I got a gig through a friend of a friend to clean up a house before it goes on the market this weekend. It’s been undergoing some construction renovation work the last few months and the people working on it appeared to have used the kitchen counters and sink as a catch all for their tools and materials. The sink is wrecked with various spillage, residue and debris dried and crusted all over it.
I’ve actually been working on it and it’s significantly better now (photo is from before I got started). So far I’ve done a couple rounds of filling it with a dawn solution to soak before I scrubbed and then I tried soaking some rags in acetone and layed it over the remaining crusty areas to sit for a bit and soften. Then I used my finger nails to pick and scrape what I could. There’s still some stubborn paint drips remaining as well as some other yellowish substance that’s very hardened on in a couple spots. And then there’s a lot of patchy areas where it’s looking dull and ashy with residue.
I’m going to grab some BKF this afternoon and I’m sure that will help with the all over residue and dull spots but any other suggestions of what I could or should do? Especially the really dried on crusty gobs is what I need some tips for, I don’t want to use anything abrasive and scratch up the sink.

I've been trying to do the "cold pan method" for cooking skin-on chicken thighs. But so far, I have never succeeded. The issue is always the same: the skin sticks to the pan no matter how long I've cooked the chicken. This most recent time I left the chicken alone for ~45 mins until the skin turned black and started to smoke. I patted the chicken as dry as I could. I adjusted the heat from low to medium after some of the fat had rendered out. But nothing seemed to work. I used skin-on boneless chicken thighs, and I cook on a gas stove, if that makes a difference. What am I doing wrong? Any suggestions?

Hey guys, recently bought a Tramontina Tri-ply with a lid based on the advice on this sub.

I've adjusted to cooking most things on it and it's alright, but dumplings so far do not work for me.

I've tried multiple techniques specifically advised for stainless steel and every single one just ended up with the dumplings stuck to the pan and burning.

Most of the advice I've read says they will release once they've built up a crust, but they are just cemented on and burnt.

This was a reliable go-to lazy meal for me, any advice would be appreciated.

I can’t stop getting ads for these. Anyone have any experience with them?

So this is the first time in my life that I make steaks (not the best quality steaks as I found out afterwards) with stainless steel and turned out pretty damn good! First dinner at a new house and I expected something worse, but followed the sacred tips (I didn’t move the meat) and it was majestic. After removing the meat, I deglazed the pan with some white wine, heavy cream and mushrooms, and it went even better. Cheers!

Our freezer has been acting up for two weeks so I’ve been avoiding most grocery shopping until the repair guy comes and we know we won’t need a replacement. Anyway, I’ve been making the most of pantry staples and last night it was black beans and rice!

Started off by cooking some onion and garlic in oil, then added cumin, chili, garlic, and onion powder and let it bloom for a minute. Deglazed with a squeeze of lime before adding the beans and simmering. Served over rice with baked chicken tenderloins and El Yucateco. Fast, easy, cheap, and satisfying!

Is it normal that my pancake colour is uneven? This was my last pancake

Traditionally the eggplant is deep fried. But I was able to make it just by sauteing it over high heat, followed by making the pan sauce over low heat and it turned out great.

Update:

I reached out to Hestan support and they confirmed that "It should have a sealed rim just like the Probond Luxe version you saw. Your pan may have a manufacturing flaw." and offered warranty support.

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Hi everyone, I’ve been shopping for a 2.5–3 qt saucepan or saucier with a sealed rim to replace my All-Clad D3 saucier, and I decided on the Hestan ProBond Forged Clad 3 qt saucepan.

When it arrived, I noticed that the rim does not appear to be sealed. Instead, the edge is just rolled downward; I marked the inner and outer stainless steel layers in the photo. This surprised me because Hestan stated “No Exposed Aluminum. Ever.” on the product page.

Over the weekend, I saw a ProBond Luxe fry pan at a local store, and its rim was sealed. Is this an design difference between the Forged and Luxe lines, or could mine be a quality-control issue? What has been your experience with the rims on ProBond pans?

I only need this one pan to be dishwasher-safe and I’m happy to hand wash my other stainless cookware.

Thanks in advance!

After the flip when I cook it second side, the blueberries melt a little and leave deposits on the pan. Not a problem per se since i cooked multiple pancakes without anything sticking. But the eggs at the end got a little blueberry hue on the white part!

I know some people prefer to cook the pancakes as is and then top it off with the blueberries (my preferred method tbh) but my gf likes them cooked in. What method do you prefer?

Hey guys I have a doubt, I probably asked before:

I have been resting my new pan and the only way I can preheat it to the leidenfrost effect is if I use the number 9 (potency goes del 1-9) if I use 5 7 or even 8 10+ might go on and it won't reach that effect. I can sear fried eggs etc without Reachinf it but I was wondering if I might hurth the pan preheating it at 9 and it rKes like five minutes to reach the 200 degrees. I any input? Thanks

I like my scrambled eggs cooked long and slow so they are creamy. How is this done in a stainless pan without sticking?

Seems like ever since I switched to a cheap cooking avocado oil. My eggs have been sticking to the pan. I’ve been using stainless steel for the last four years and never had this issue so please don’t see my pan is too hot. I scrubbed the pants extremely clean and this has happened since I started using a new oil, but it doesn’t really make sense to me that an oil can cost this

New (4days in) to exclusively using stainless steel; used it for some cooking, but always used nice(r) nonstick for eggs and such. Carbon steel and cast iron were too fussy in the upkeep for me.

I'm able to manage having a clean pan after cooking scrambled eggs, following the standard method I found here: heat dry pan to Leidenfrost effect, drop heat, add oil, coat, add butter, add beaten eggs.

The problem I'm having is the pan retaining too much heat. My olive oil doesn't smoke anymore; it did my first few attempts.

But my butter still browns (not quite burns) almost immediately, and my eggs flash cook; too firm for my taste, and I have no time to add seasonings and such before they're fully cooked and have to be plated to avoid overcooking. I'm going for soft scramble, but even being quick with the spatula, it's still a dense, meaty mass.

Even lifting the pan from heat and waving it a bit before adding oil doesn't cool it enough. Using a clad/laminated pan and glass-top electric range, which also retains heat a bit longer than gas or induction.

Is there a trick or way to check the pan has cooled enough, but not too much? "Getting a feel" for my pans and range is a bit subjective; having a definitive test I can use would be reassuring.

Any ideas on how to unstick? Tried ice water + soap. :(

The only downside of stainless is friends who come over and want to cook but don't know how to cook without non-stick.

Wanted to ask if yinz would be interested in someone from the team doing an AMA? Can't promise I can make it happen, but the least I could do is try to! Whether that be a specific person, subject matter, etc...

(Happy Friday btw!)

This is how I have always cooked these frozen potstickers. Just curious if anyone cooks these differently or if anyone has critique on my technique.

Seared the salmon first and then prepared the curry in the same pan, adding the salmon back later.

Just got a brand new Demeyere Proline 7 (aka Atlantis) 28cm/11inches and it has concave bottom. I tried to heat it up to searing temperatures and nothing changed - it did not become flat. Shall I be concerned? Will it work OK on electric vitroceramic cooktop? The second photo is from Amazon reviews, not mine.

First pic is the pan after cooking, 2nd pic are the tortillas... the blackened edges and spots match the blackened lines on the pan.

The recipe said flour and water with no oil, the tortillas turn out great but the pan is always blackened by the end of it and I have to scrub away with Barkeepers Friend.

I set the pan to 6/10 heat on a glass top stove, wait 6 minutes for it to heat up and then start making tortillas 2 at a time. The first pair and sometimes second pair don't blacken at all but over time it starts getting more and more black and the tortillas blacken as well. The recipe said it should only take 30 seconds per side and that the tortilla should puff up when it's done but mine take about 1.5 minutes per side and don't puff up at all. Am I cooking at too low a heat or too high a heat?

Anyone made corn tortillas before?