r/StainlessSteelCooking

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

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!

I got these pans when I moved out of my ex’s place. I lived solo and cooked on them for 1 month before my sister moved in with me. I did all the preheating stuff, no issues, Leidenfrost effect, oil, perfect nonstick pans.

Even my eggs were sliding around so easily I could slip a fried egg right off the pan onto a plate. Then my sister started using them and absolutely refused to do the preheating stuff. “I don’t think you really need to go that far, look, its not sticking and I don’t do all that (proceeds to have to scrape her food off)”

Ever since, they’ve just gotten worse and worse about food sticking to it and being such a pain to cook with that I just want to throw them away and start over.

This stuff isn’t stuck on food or grease, it’s like it’s burned into the metal. Baking soda, cream of tartar, BKF, none of it has helped. These stains are ON there. I miss being able to just cook my damn food with no effort, almost nothing stuck on. Now I just kinda have to take what I can get and deal with the bottom layer of whatever I put in it being burnt ass.

At this point I’m about to take them to work and sandblast them ffs

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.

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?

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

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

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.

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?