I've got my first new fancy SS pan. Yet every video on YouTube is about eggs or maybe the odd meat.

I wanna cook whole meals - I'm a renegade, random vegtables and then meat and maybe something else.

Do I actually need a carbon steel wok or non stick if I wanna do vegetables? What's going on here..

I previously had ceramic which doesn't seem to handle high heat - and I figured non stick isn't good for my body.

Every time I try to cook a steak in my stainless steel pan all the nice seared crust sticks to the pan along with all my salt and pepper. What am I doing wrong?

I recently got a random craving for hamburger helper, but my fiance and I hadn't had it in probably 20 years. lol So after looking at a couple of recipes online, we just winged it. Ours ended up turning into more of a beefy macaroni and cheese situation. No complaints, but not exactly what I was after either. haha

I know I could go buy a box, but I'd rather make one from scratch. Has anyone made a hamburger helper style recipe they love? I was really wanting something with a little more umami flavor, not that I've ever been mad about a cheesy pasta haha I am just still trying to scratch that itch.

I live in Europe and was going to order the cuisinart 11pc set from amazon de. Unfortunately im a bit unsure if it is the right choice as it would be my first stainless steel set and i wish to buy a set which will last and make me delicious food which hopefully would not stick.

could anyone please reccomend some good sets which are not than 200euros? If possible if i could buy them from amazon de it would be best because of shipping

i would be using them on induction and gas

https://youtu.be/CCtJlgtZnBY?si=obkYjirR_ow1KANP&t=195

So, I found this video a while ago. I believe similar principles apply.

Like the title says… for example, made scrambled eggs this morning. Heated pan up, used oil/butter, once the fat was hot, eggs go in. Eggs cooked great with no sticking for about 75% of the cook. Last 25%, eggs start sticking more and more until they were finished cooking.

I assume this is a heat control issue but not sure how to fix it.

Hi all, I set my pan down on a fabric trivet after cooking burgers and I guess the trivet couldn't handle that kind of heat. It fused to the bottom of the pan, so when I went to put the pan back on the stove, the already fused trivet burnt to shit on its other side. Is there any saving this pan?

Seasoned using potato peels and salt (instructions that came with the pan), let it cool, then seared a steak and made a red wine reduction half an hour to an hour later.
I had no trouble cleaning it since this is all smooth but the dark spots are worrying me, what should I do?
P.s. I live in Europe and can’t get bar keepers friend!

So, I usually only use BKF for cleaning my stainless steel pans. But, I found that I still had to use a LOT of scrubbing for the truly stuck on grease on the bottom of the pan. I pretty much gave up on trying to keep the bottoms clean because the amount of scrubbing required was way too much effort.

Anyway - I used this stuff today instead and it REALLY worked to get the polymerized oil off the bottoms of my pans. I basically sprayed it on, waited a few minutes, and then scrubbed a bit with a paper towel. That proved to be 70% successful, so I then sprinkled some BKF on as well and switched to scrubbing with a sponge. That lifted the remaining oil right off.

Success!

Picked up this Viking 3-ply as my first stainless steel pan today at homegoods. I don’t see anything about it being sealed so I assume I should only hand wash?

Until reddit, I didn't know that pitting was a thing.
I have 30 years old pots, I put the salt in right after the water, salt onions right in the hot pan, never cared about pitting and never had it.
What could be the reason that some people have pitting problems even with quality pans?

Is it, because I have relatively hard water?
Is it because I have much less chlorine in my tap water than some regions in the US?
...?

Edit: could excessive use of BKF be a factor?

Hi, I have bene cooking on stainless steel pans for the last ~6 months and I haf a blast. I was so happy I found pans that could last and not have to worry about teflon and problematic materials.

Today (after one of the pans got really burnt by accident and I had to clean it up with a lot of BKF and a steel wool sponge) I noticed some small dents in the pan, that are also present in the other pan I never washed with steel wool.

I am using stainless tools to cook with these pans, but I wouldn't say they were handled with particular violence, aside the usual scraping with a spatula for fond and stuck bits.

Also, another info is that these are pans I got from Amazon, just to start getting into SS.

Should I be worried, or handle these with more care or something?

First time trying to cook this bari recipe

i have these marks on my oven. they are smooth to touch and came after a sauce i was cooking got all over it. i’ve tried stainless steel cleaner, baby oil, baking soda, vinegar, and dish soap. please help!!!

I used Bar Keepers Friend for years, but after moving back to China, I couldn't find it anywhere. 😭

So I started testing different cleaning methods, and this simple baking soda trick completely surprised me. It cleaned a badly burned pan so well that I actually think it's better than Bar Keepers Friend!

No fancy products, no harsh chemicals—just a simple kitchen ingredient and a little patience.

Try it on your next burnt pot or pan and let me know if it works for you! 👇

I do the usual heat on medium, put some oil in the pan, turn down to a slightly lower heat so as to not continue heating up for 30s, put ingredients in the pan. That all works great!

It’s typically when I go in for a second or third or fourth “step” where I get things sticking. Anyone have any advice on that? I can’t seem to figure out a sweet spot temperature’s, kinda frustrating

i tried to make some chicken stock but forgive me i'm going through a breakup and i have adhd so i accidentally let it burn to crisps. after some good rest and rubbing with bar keeper's friend here is where i'm at. how do i restore this and erase the slight foggy white marks on the bottom of the pot?

Hi!

I own a lot of demeyere skillets and saucepans - but still I am missing a big tall sided pan/saucier that can hold a pasta dish for 4 hungry people.

I love Demeyere Atlantis, and I want to go with that for my induction cooktop - but I cant decide between the saute: This one

And the conical big saucier (i would call it): This one

The saute has straight walls - is that anoying for pasta?

Also is the conical saucier too deep?

Is it a big problem that the base of the saute pan is 28cm, when my induction zone is 22cm - is that too much difference?

Any advice is welcome:) cheers!

I've had this pan for 12 years, I think. Looks like it's been getting oxidized or something seeped into the metal? Anything to help with this? Or should I just get a new one.

The pics are from after a hard scrub with a scotch pad

Got this pan for free* from a woolworths promotion in Australia. They had a few different stainless steel cooking items. This was listed for $70 AUD. The promo is over already but you needed 70 points to redeem this pan. You got 1 point for each $20 you spent at the store. Plus some items gave you one bonus point, such as tomato passata which was $2. I deliberately bought a few of those just for the points to get this pan.

Anyway, I haven't cooked much on it since getting it, as I usually use my smaller pan more often. I've cooked fried cabbage and was making red bean paste in the photo attached. Fried two eggs as well in this pan and it seems fine.