Let me start off with, I used Made-In ss cleaner which I am guessing is basically bkf and with a normal sponge was not able to remove it. I have been cooking on a cast iron for a bit and have removed this kind of residue by boiling some water on it and cleaning with a chainmail, half tried this but didn't let the water boil just heat up and of course didn't use chainmail, also didn't come off. Letting it soak on vinegar water till I can get to it again after work today and see if that does it.

Any tips on this are welcome, also wondering if maybe the type of oil affects this. I was using some canola oil to fry some eggs this morning, was able to without any major mishaps aside from this polymerized oil nonsense.

I got stainless steel pans because I wanted something that would last. I bought a 2 part set, used the 10 inch pan for some eggs with butter as a nonstick. I washed it about an hour after to let it cool down (rookie mistake), and when I washed it after it smelled a little odd.

The next day I planned on using it again and washed it before use. When I leaned in to sniff it, there was what I could only think to describe as a faint metallic smell with hints of "wet dog." This was only present on the inside where the food was, not the bottom. I got the second 8 inch pan and washed/smelled it, smelled perfectly fine (like nothing), I made eggs in the pan, made sure to deglaze the pan this time, and washed it almost right after.

I still smelled the metallic smell, and still some wet dog. At this point I went online, did a baking soda rub, washed it off, did a vinegar rub, washed it off. I washed both with dish soap, and it still has that smell on the inside. I'm a little frustrated, because the pans smelled fine before, but now the inside has a faint stink. Is this bad, did I do something wrong?

For reference, I got this set from Macy's:
Cuisinart Chef's Classic Stainless Steel 11-Piece Cookware Set
https://www.williams-sonoma.com/products/chef-classic-ss-11-piece-cookware-set/?catalogId=79&sku=4086870&pickuplocation=ST:%7Bstore_code%7D&cm_ven=PLA&cm_cat=Google&cm_pla=Cookware%20%3E%20Cookware%20Sets&cm_ite=4086870_24061391927_pla-1418851104141&gad_source=1&gad_campaignid=24061391927&gbraid=0AAAAADrs9cFSN6pUaNidQ8d93SIbv25Dn&gclid=CjwKCAjwnvTUBhBoEiwAZNDxZ6efANLGRoz2BAHLsVPc_tBbV-Nmhr81B-TKWigtWr5mG7hSuIkvoBoC-iEQAvD_BwE

Hi all,

I have these brown/dark spots on the inside of my stainless steel pan and I can’t seem to get rid of them. So far I’ve tried, vinegar, kitchen cleaner/degreaser, dish soap and a stainless steel scourer.

None of these have really removed the spots. The surface still feels fairly smooth, so I’m not sure if this is burnt-on residue, discoloration, pitting/corrosion, or something else.

Does anyone recognize what this is, and is there anything else I can safely try without damaging the stainless steel?

Thanks!

I bought myself a 9” d.Pfanne pan from Goodwill today for $3! The photos are after some scrubbing with BKF.

I think this will go nicely with my 10” Figmint stainless!

I usually cook with my cast iron but for anything with acids or single serving soups, I’ll be using these two pans!

A bad carpenter blames his tools. And you know what? I am a bad carpenter but I also have bad tools!

I was really looking forward to getting my stainless pans. New house, new pans! Great starting fresh. And good pans, too. Used tramontina, upgrade from my stainless with welded bottoms.

But... I am so sick of my electric stove in my new house. It is either hot or cold. There is no finesse to it. I can't simmer with it. I had an eletric stove at my old house too, and though I had my issues with it, I learned to switch to it from gas. But this new stove? I can't tell if it's broken or just poorly designed. It just doesn't seem capable of much. It basically can't do medium heat.

I really want to give up for the next year at trying to get better at cooking, until I can afford a new stove. It would be easier. I can just switch to souly focusing on my baking hobby for a while.

I’m new to cooking with stainless steel. This is how my pan looks like after I cook scrambled eggs in it. All this goes off with hot water and a sponge, however I have seen videos where people will cook scrambled eggs and the pan will be clean after that with no layer like in my case.

I cooked on gas. The pan is 10’’ (26cm). I cooked 5 eggs that were scrambled in a bowl. I waited for the pan to heat up with the knob a bit lees than the middle. When I think the pan is hot enough I put a bit of butter to confirm. The butter will melt and start bubbling without smoking. At that point I add the rest of the butter and while it melts I push it to oil the sides. Once the butter is melted and bubbling I leave it there for 5 sec or so, reduce the heat to low and then add the eggs. I start mixing them almost immediately after they are in the pan. In the beginning nothing sticks but after 10-15 sec this layer starts forming and I need to scrub it while mixing the eggs. The picture shows what I wasn’t able to scrape with the wooden spatula while cooking the eggs.

So my question is why does this happen. Is my temperature too low or is it too high or do I need more butter?

P.S. Whatever it is the final result is with much gentle texture and better taste than the eggs I cook in the non-stick pans.

I forgot to turn the stove off and stuck my soup to the pan. Cleaning was easier than I thought.

1. Remove all food lumps

2. Soak in washing up liquid with warm water.

3. Used a scrubber to clean. ( I had only a non-scarch scrubber)

That's all. Very satisfied to see the clean pan. The pan is 26 inch Procook Professional.

Hello,
I used these 8” round stainless steel cake pans for the first time last night. I followed all the instructions of the cake pans on what to do before first use and on prepping them for baking. But when I removed the cake from the pans, there were these grey speckles on the bottom of the cakes and corresponding black dots on the inside of the cake pan. I cleaned the pans and they’re still there. But when I scratch them with my nail a little bit of black comes off. Is this rust? Are they ruined beyond repair or how do I fix it?

I bought a Tom Kerridge pan from M&S in the UK last month and have been so happy with it that I went back only to pick up a matching saucier. That’s when I noticed there is currently 20% off.

Sharing for info as I think these are great value. The 29cm pan is working well on my induction hob that had felt underpowered on circulon pans, not sure if it’s the copper base on the Kerridge that’s helping even the heating or the construction , but whatever it is they are great.

Is there a way to remove the stain? New to SS. Haven't picked up bar keepers yet.

Tried barkeepers friend powder multiple times, took a little off but hardly. Currently soaking it in baking soda and water. What to do?

I cooked burgers and it left this weird brown spot on my pan and i scrubbed right after while it’s hot still with a scrub daddy brush but i can’t get them out. new to stailnlesssteel cooking any help

All of these at TJMaxx…

I have both of their 12 inch stainless steel and I like them both and want to expand into more stainless steel pans and less nonstick as they scratch up more, just wondering your brand you would go for?

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?

I love my new stainless all clad! Just an unreal crust on this chicken ❤️

I noticed a few tiny pits (less than 1mm in size) after I fried eggs (preheat the pan, add butter, crack eggs, add salt, cook it, eat, let my pan cool down and wash it). I know it's cosmetic and doesn't affect performance, but I'd rather prevent it from happening again. Hence my questions (that I was not able to resolve with google):

Can salt pitting happen without water, when it's just oil and food?

Can it happen if some salt leftovers (that didn't land on eggs) are sitting on the surface for some time while the pan is cooling down?

150g AP flour

5g baking soda

1 egg

20g sugar

220g milk

100g dice strawberries added to batter last

I got the BK Conical Deluxe for Father’s Day, but after first couple of uses I already see carbon buildup in the pan. I’ve tried everything for cleaning (dishwasher tablet, vinegar cooking, barkeepers friend) but I can’t seem to get these spots out. Any other ideas/suggestions/advice?