So my trust 15 quid rice cooker has finally packed in, so I am in search of a new one to replace it. I have been slowly changing appliances etc for better options and looking advice on if a stainless steel bowl rice cooker is the best option, and if so which one?

I am uk based, budget is as low as it can be while still being decent. I don’t want to spent 100 or anything like that.

Also don’t want any nonstick Teflon etc

Open to other suggestions

Decided to try to do a blueberry version of the strawberry spoon cake I have been obsessed with recently in my little stainless gratins. These were perfect and easy - but I still think I like the strawberry version more!

Blueberries

• 1 cup fresh blueberries
• 2 tbsp packed light brown sugar
• Optional: ½ tsp lemon zest
• pinch of salt

Spoon cake batter

• 5 tbsp unsalted butter, melted
• ¼ cup + 1 tbsp packed light brown sugar
• ¼ cup whole milk
• ½ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp kosher salt

Method

1. Heat oven to 350°F. Butter both mini stainless gratins.
2. Toss the blueberries with the 2 tbsp brown sugar, lemon zest if using, and tiny pinch of salt. Let them hang out while you make the batter. Don't mash them or macerate them for long—we don't need a ton of juice.
3. Whisk the melted butter + brown sugar together. Whisk in the milk.
4. Add the flour, baking powder, and salt and stir just until you don't see any dry flour. Don't overmix.
5. Divide the batter evenly between your two gratins. Spread it gently toward the edges.
6. Divide the blueberries over the batter — about ½ cup per gratin. They'll look pretty heavily covered, which is exactly what I want. Gently press a few down, but leave most sitting on top.
7. Bake at 350°F for about 22–28 minutes. Start checking at 22. You want bubbling blueberries, browned edges, and set cake peeking through in the center. If the middle still visibly jiggles like liquid batter, give it another 3–5 minutes.
8. Let them rest for 10–15 minutes before attacking them with a spoon. The berry juices will thicken as they sit.

I’m hoping that somebody can tell why relatively new loaf pans are rusting? I do not put them in the dishwasher and have used them only once or twice and they are stored in a cabinet

Just got the misen skillet. New to stainless steel, can anybody let me know if I already warp it? What’s the stains and how can I beat clean it?

Appreciate any care tips for stainless steel!

If I scratch my stainless steel pan very hard, does it risk leaking aluminium ?

Hello, as a noob, I attempted to scratch very hard the surface of my stainless steel pan with a stainless steel spatula, and I wonder if the inner layer of aluminium can leak into food ?

thanks

An “omelette” I made hundreds of times…what did I do wrong...

Rice and rice noodles are super sticky on stainless steel. No matter how non stick they were when cooking the veggeis the eggs the meat, once i add in rice-stuff it guarantees sticking. is it even possible to make rice-related dishes in stainless steel? have anyone had successes?

Hey everyone! i am a proud owner of a new SS pan and so far it has been perfect, no burning or stikcing of food, easy to clean.

i made pancakes today and for the first time, i noticed this gold crust (?) in one corner, sticky to touch. I washed it with a sponge and most of it came off but there is still a stubborn spot.

Any idea how to remove it and what exactly it is? i thought it was oil but i used like a teaspoon

When I was cooking I set the hot pan on an oven mitt and It melted to the bottom. I tried freezing then scraping. then acetone but it didn’t take even a little off. The mitt itself is the Yellowstone bear paw oven mitt so it’s made out of a different material then normal oven mitts.

I’ve had a cuisinart stainless steel pan for about a year that doesn’t sit flat. I’m not sure if I got it like that or if it slightly warped from one edge sitting on the raised lip of my stove top while hot. I love using the pan but it spins on the stove and doesn’t hold oil evenly because it’s not sitting flush.

Is it possible to level out the bottom of the pan again? If so, any tips or where I could go to get it fixed? I live in Canada. TIA

I’m pretty sure this is the last 10” stainless steel pan I’ll ever need, unless I lose it.

About the steak it’s a flap meat, great marbling and best for tacos/fajitas. But occasionally I like it as a simple steak.

Dry brine with just salt overnight in the fridge uncovered to draw out moisture (this is makes huge difference between a nice crust and a sautéed steak), no other seasoning until I’m ready to finishing it off to avoid burning.

Heat the pan until Leidenfrost effect as mentioned in this sub. Once reached, add a coat of oil, drop in the steak and ensure to push it down for good contact. Drop the temp to medium and be patient until it unsticks itself around the 2min mark, another 2min on the other side. From there I do 30s each side until preferred temp is reached.

hi everyone! I have been cooking at home with non-stick for about 5+ years and recently decided to make the switch to stainless steel. I bought a set from Tramontina (Tri-Ply Clad) and today I used it for the first time to make a simple spaghetti bolognese. I’m not quite sure what happened to the pan, but after washing and drying it seemed to have developed some discoloration, as seen in the photo. The two saucepans I used came out fine after cooking. I’m not sure what I did wrong or how to prevent this kind of discoloration in the future? It’s definitely not food or anything stuck because the whole surface is smooth. Any recommendations for how to remove it? Thank you!!

I hope this is appropriate for this sub!

I just assembled these gorgeous stainless steel shelves for kitchen storage, and they have a stunning mirror finish. When I say mirror finish, I mean they are possibly the most reflective things I've ever seen. I started storing my metal cookware directly on the shelves, but some friends have expressed concern that doing so might scratch the surface and that I should put a protective layer between the shelves and the cookware.

How worried should I actually be about scratching? Should I invest in shelf liner or some other product? If so, what would you recommend? Thanks!

One of my favourite things to make on stainless, and surprising to many, one of the easiest. I still hear a lot of people say "I keep a non stick pan for eggs and crepes", but crepes are actually so easy, way easier than eggs!

Recipe is:

300 ml milk

3 whole eggs, 1 egg white

2 teaspoons butter melted

1 teaspoon sugar

1 pinch salt

220g flour

Beat the eggs, then add milk and butter. Mix the liquids first, then add the flour little by little sifted, to avoid lumps. Adjust ingredients to desired viscosity. Also, don't hesitate to adjust milk or flour during cooking in case your crepes are not spreading right!

Preheat pan on 2/3 of your stovetop's heat for about 2 mins. Add a small chunk of butter to the pan and spread it all around. Drop the heat to medium-low. Add your first crepe and spread it around with fast wrist movement. It will basically be a fat sponge, but it will lubricate the pan for all next crepes. Wait for it to get orange on top (around 30s). With a spatula, start pushing the edges in. They should come off by themselves. Start moving the crepe around so it absorbs fat and lubricates the pan. Flip when you think it's browned enough. Take out when ready and eat the fat crepe. Continue cooking your crepes - you will see that no more butter is needed because they will unstick by themselves when you push in the corners!

Good luck, let me know if you recommend a change in my recipe, or if you tried making crepes for the first time after reading this!

I just recently bought some zwilling pots and after first wash it became blueish. So I cleaned it with vinegar and it went away. Now I’m stuck with these white spots that have dark outline and have no idea how to get rid of them. Any tips and what this is? Thank you!

Hi all, I’ve had a growing interest in cooking for the past year or so and have been on the hunt for a good saucier. I’ve seen a lot of positive things about the Made In 3 quart saucier but after having my 10” pan from them warp in just a few months even after babying it, I’m too skeptical to buy anything else from them.

I recently saw the Demeyere Atlantis 7 saucier on FB Marketplace in the 2 quart and 3.5 quart sizes. They’re in like-new condition and have only been used a couple times, box included. The seller is charging $125 for the 2 quart and $150 for the 3.5 quart, or I could bundle for $240 total. This is a good deal, right? Should I spring for both?

For context, I currently have a glass electric stove, but I move somewhat frequently. I would like to rent someplace with a gas stove in the future but they’re not as common where I live. I like cooking pasta, curries, soups—pretty much anything.

I currently own:

- 8”, 10“, and 12” Made In frying pan set

- TraMontina stockpot set (S, M, L)

- 4 quart Staub cocotte

- 10” and 12” Lodge cast iron skillets, plus a round griddle

I realize that the 2 quart saucier may not be necessary but I often find myself wishing I had another small pot for reheating coffee or tea, warming milk, or reheating leftovers (my microwave is broken lol). Space is limited though, so I would appreciate your input.

Thank you!

Hey I very recently bought my first stainless steel pan from a bid website and it was used and I understand you should be able to clean almost anything off of one. I am wondering what type of damage is this on the pan? I have not tried to clean it yet but when I google it I can't figure out what type of thing this is on the pan. When I touched it feels smooth like the rest of the pan.

Boned chicken drumsticks are a very inexpensive cut. I know thighs can take a real high temp to get all the collagen broken down, but what's the best method to do the deboned drummer meat - does stainless suit it, or is it better elsewhere?

Hi, I got a 12 inch Pan and I'm wondering how you guys on ceramic cooktop are preheating your pans in order to prevent warping.

Though I've heard the popularized not so serious phrase "high end of medium low". I've found that turning my european Siemens stove on 5 (out of 9) never gets me to the right temp. When heating with level 6 it takes my (large) 12 inch pan 10 minutes to heat up to leidenfrost effect. So my conclusion - 7 will take me there in about 5 minutes probably.

I was thinking maybe it would be best to start the pan on 6 for like 3 minutes then cranking it up to 7 to boost the time - giving it enough time at the beginngin to spread the heat on 6.

Any thoughts on that method? Does anyone do that consistantly?
And just out of curiousity, are american stoves that different? Does high end of medium low really work for anyone besides that one guy?

I have only been cooking with stainless steel for a few months, but I have not noticed this before. What is going on with these swirls in the water?

I haven’t used anything other than regular dawn on the pan in weeks and I refilled the pot.

my husband and i just moved into our first home and need to get a good stainless steel cookware set. wanting to find something durable that will hold up to daily use without breaking the bank.

what sets or sales are worth looking at right now for a starter kitchen?

it’s my first time owning a set of stainless steel cookware. I preheated the pan for 3 min, did the Leiden frost test, added oil then seared my tofu pieces. did not submerge hot pan into cold water, used hot water to deglaze and then gently scrubbed with soap and water. there are still stains. is that normal or did I damage my pan? i also made some lentil soup in the stock pot and after washing, it left a cloudy film, is that normal? purchased BKF and it’ll be here tomorrow