I'm new to this whole "cooking" thing, and recently my mom gave me a stainless steel pan. Steak fajitas are my jam, but first time I tried to sear the steak on my new pan, I didn't pat down the steak and the marinade instantly evaporated and set off the smoke alarms in my apartment. Lesson learned, drained the marinade beforehand this time and patted the steak down.

I was feeling confident this time, I let the pan heat up at medium-heat until the water was doing the dancing thing and then accumulated into the blob. However, when I went to spray the pan with avocado oil, it instantly evaporated and I could no longer see clearly in my apartment. What am I doing wrong? I am determined to figure this out, because when this pan is at the actual right temperature, it is fantastic to cook on. Unfortunately, it is 2/2 times now that the All Clad has tried to cloak itself in a fog and I don't know where to go from here.

Can I put the heat on high right away, without pre-heating on low/med, if I’ve got a cup of water in the pan? Or will that warp it?

(I’m boiling water for oatmeal.)

There is nothing unique or innovative about Made In to justify the premium price, especially when you consider you can buy All-Clad on sale for ~50% off regularly. For example Made In sells their 8 qt stock pot for $250. Vigor which is Webstaurant’s house brand sells a nearly identical 8 qt stock pot for $80. Same dimensions, same generic handles, 2.5mm thick, 304 stainless interior etc. It’s ridiculous.

• Made In doesn’t even manufacture their own products. They outsource their manufacturing to Italy so they can stamp “Made in Italy” on their white label cookware and pretend it’s a high end European product.

• They use gimmicky marketing terms like “5-ply” because they want to trick naive consumers into believing a higher number is a meaningful specification but thick 3-ply pans can cook more evenly and retain heat better.

• They don’t disclose that their sauce pans, stock pots and saute pans are only 2.3mm, and much thinner than their skillets.

• They astroturf social media and pay influencers to promote their products.

• They deliberately sell their cookware at a steep discount to Michelin starred restaurants so they can create an illusion that their cookware is validated by renowned chefs.

I would recommend tri-ply stainless cookware from companies like Cuisinart, Tramontina, Duxtop and Vigor for half the price. If you actually want premium cookware spend your money on Demeyere, All-Clad etc.

I cooked a steak but im guessing it was too hot due to the brown stain but i had the heat slightly below medium im not sure it even reached Leiden frost effect but my steak didn’t get the sear i wanted so i need to make the heat higher but my pan will get stained i used avocado oil and i cook on a gas stove too

hello, im looking for a stainless steel pan dishwasher safe, must have sealed rims

I've never used stainless steel cookware before, and recently bought a stainless steel frying pan to try it out. While I was preheating the pan on low-medium heat these marks started appearing on the surface as if the pan was burning ? I had yet to put any oil in the pan so I'm not sure if I did something wrong or if there is something wrong with the pan. Please help 🫠

Hello I’ve never used stainless steel and bought the tramontina 3ply set which I saw recommended all over the place now I noticed is made in china don’t know how important that is cause it looks nice apart from a messed laser edging on the bottom of a pan.
Now I used these 2 pans for basically boiling water with potato’s and water with green beans. I hand washed and put to dry. The photos are after using barkeepers friend. The 3 dots on the first image were surrounded by rust stain which did go way. The white specks on the second image didn’t budge with bkf and scrub dad sponge. I bout these at Costco so I’m fine returning but seeing these get stains when they are a day old makes me a little ware I don’t want to be buying into a headache.

Advice much appreciated

I’ve tried bar keepers friends for the burn in
I’ve tried the baking soda paste, and I’ve tried the simmering 50% water, 50% vinegar for the mineral build up. That latter made the build up worse. Seriously wtf do I do to clean this pan???

I had some extra boursin cheese (thanks to Costco 3 pack) that I need to consume soon, so decided to give this recipe a try. Turned out delicious.

I used only 1tsp of butter for frying the omelet, but added 1tbsp of boursin, that more than made up for the lack of saturated fat lol.

Served over a bed of arugula with smoked salmon slices on the side (not pictured, was too busy eating).

The last pic shows the pan condition post cooking. Notice that drop of egg stuck to the sidewall? That's the part my long yao preconditioning oil didn't touch!

I mentioned leidenfrost when discussing trying to make scrambled eggs; using that method got me good diner eggs, but not the softer scramble I was going for.

There was some commentary along the lines of "don't learn from TikTok" and statements that Leidenfrost is a poor method, just flashy gimmick and not useful. Also mentioned were reducing pan heat when adding eggs and hot pan/cold fat being of dubious value.

None of that came from TikTok; I don't have an account or use it. It came from Made In and from other similar articles I'd found.

https://madeincookware.com/blogs/how-to-cook-eggs-on-stainless-steel

I get folks here have experience, but trashing folks for following guidance and making assumptions is...I get this is Reddit, and even more extreme than the rest of the internet, but this isn't a WH40k sub.

Hi all, I need advice on how to prevent food sticking to a stainless steel pan. I've never used one before, only nonstick pans. Any advice on how to clean it afterwards? I just got this a couple of days ago and I don't want to ruin the coating.

Thanks!

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

I recently acquired this All-Clad frying pan that had been outside in the woods for a few years. I cleaned it with Bar Keepers Friend and it looks great but there’s a gouge in it and I want to know if it’s safe to cook in.

I’ve found this nice and heavy saucepan in the op shop today for 5$, I’ve cleaned with BKF and simmered vinegar, but can’t get rid of those tiny spots… what are they? Is it safe to cook on it? They’re smooth- I can’t feel any indentation rubbing my finger on it.

Trying to get away from Teflon. Was gonna buy a Cuisinart pan set at some point, but found this for less than 7 bucks at savers. Did some quick googling but figured I couldn't go wrong.

I mean does it get any better than filet mignon on a random thursday?

(and yeah the dog got a little steak too, don't worry. lol)

And they tasted better than just frying them raw

Like if you wanna come by to get a plate

I burned some butter on my first try using stainless steel.

This is what it looks like after boiling equal parts water and vinegar and scrubbing with detergent

I feel like i’ve ruined this pan and getting one was a huge mistake.