r/StainlessSteelCooking

I will start by saying that I have tried washing/cleaning with barkeepers friend. I noticed what seems to be a layer or coating on the bottom of the pan that has flaked off. The pot is supposed to be stainless steel. I looked through similar posts but haven’t found anything that looks exactly the same. Is this pot safe to use? Any help would be greatly appreciated!

Asking you to help me pick the right one, as I'm having a hard time to decide.

I'm looking for a stainless steel sauté pan, with a size of around 4-5 qts, giving me the ability to cook only for two or eventually up to 5 or 6. This is a wide range, I'm aware and I figured I could cover it with a size around 4ish quarts (the Cuisinart is a bit bigger).

What I'm looking for is manufacturing quality that can take several daily uses on a gas range with cast iron grate.

The pans will be hand washed. None of my cookware goes into the dishwasher.

I want a daily driver, a workhorse that lives on the stovetop ready to take on the next task. Sautéing, shallow frying, boiling, steaming will be the main tasks. For deep frying and oven stuff I have other equipment.

The pan will be used partly by a petite woman, that's why I see a helper handle to be important.

I'm currently living in an Asian country, and delivery from Amazon is possible, but returns in case of quality issues will be a nightmare. I'm aware that you can't avoid lemons, but I'd like to mitigate the risk by choosing a reliable brand beforehand.

All pans are within my budget. It's not a monetary decision. I want you to help me pick quality, durability and reliability.

The Heritage Eater seems to have excellent reputation, at the same time I read on amazon about possible quality issues. This one or the Titanium Series would be in my budget range, but I don't see the necessity for the Titanium version so far. Four quarts seem to be perfectly fine as daily driver. I also heard somewhere that professional chefs would prefer that brand, but I'm not sure about that. It'd be a plus, I guess.

The Misen also has excellent reviews, I especially like the rounded bottom which, as Saucier attribute, would make stirring easier. Some reviews mention minor quality issues.

So far, I see the Misen en par with the Heritage Eater.

The Cuisinart, built with 3ply, seems to be a reliable alternative. I like the glass lid. The size is a bit bigger with 5.5 quarts. I'm not sure yet if that's an advantage or not. It also has a rounded bottom part, which would stirring make easier.

So far, it looks for me like Heritage Eater and Misen en par on first place and Cuisinart close on second.

Let me know your thoughts, and maybe alternative products I have not considered yet. Much appreciated!

Sure, pasta and Alfredo sauce are easy with stainless, but Pork Milanese and sauteed zucchini with onions and garlic is no problem either.

Finally able to get potstickers how we like them now that I'm using stainless

Not a food prop guy but I tried to cheer my lady up with the attempted bell pepper flower (it kinda worked)

Update with cooking details (as requested):

• these were frozen (they sat in the bag at room temp for about 15-20min, but I didn't do anything more to thaw them)

• started by getting the pan very hot, then turned down the heat to cooking level and let the pan settle for a minute or two

• these called for 1 tablespoon of vegetable oil (I use a high heat olive oil instead, but I still started with the 1 tablespoon)

• once I put the potstickers into the pan, I didn't touch them until the bottom fully cooked and they easily released from the pan (about 3-4min)

• by the time the bottom cooked, almost all the oil was soaked up, so I added a bit more oil (approx 1/2 tablespoon more) before turning them

• cooked for about 3min on each of the two remaining sides

• added 2 tablespoons of water, covered them, and turned down heat as low as I could while keeping the flame on

• steamed for about 5min (until the water in the pan was gone)

I recently purchased a Heritage Steel Eater series stainless steel pan since i had heard amazing things on their quality, performance, and warranty. I’ve used this pan less than 10 times and had nothing but great results and experiences. Nonetheless, it seems to wobble a little when pressed on the front edge mainly. It’s not very noticeable when tested on the handle or other sides. Since it’s my first higher quality pan I’ve been taking care of it the best I can and following the instructions Heritage Steel included and what I’ve found on the internet to prevent issues such as warping. Is this just the curvature of the pan, or is this a small warping issue?

Hey all — picked up the All-Clad D3 13-piece set about 6-7 months ago. My girlfriend cooks with them regularly and is fairly new to cooking, so we’re not 100% sure what caused this, but over time they’ve developed the heavy staining/discoloration you can see in the photos.

Looking for guidance on:

**1.**	Best method to strip this staining/discoloration back to bare stainless  
**2.**	Whether this is normal wear for D3 or a sign of overheating/misuse (any tips for cooking on stainless as a beginner would help too)  
**3.**	Any product recommendations (Bar Keepers Friend, etc.) that work well on this bronze/rainbow staining  
**4.**	How to prevent this going forward

Appreciate any tips from people who’ve dealt with this before.

Hi this is the first time I’ve used my pan and already it’s discoloured and I’ve tried cleaning it but doesn’t go away. Any suggestions

For context, was using medium-high heat, vegetable oil and frying tortillas.

Has anyone used this set from Costco? They are about $232.61 USD. They definitely have some weight to them, but I’m unfamiliar with Stainless cookware and have been looking to upgrade from my non-stick. My alternative would be all-clad lol. Appreciate any help that can be provided.

We planned to do burgers on the grill last weekend but the weather had other plans. Welcome to central Florida in the Summer! lol decided to pivot and do them inside in a frying pan, and tbh they turned out perfect!

Looks like storms forecast for Saturday again, so we'll probably be doin our dogs indoors this way too. haha

PS: Did you know that this weekend will be the last July 4th on a Saturday until 2037? So make sure to listen to Saturday in the Park by Chicago and soak it in.

After several attempts, I finally managed to cook salmon in SS, and it did not stick! SS

It was one of the best meals I had! With fresh Vinschgau bread (German bread), lemon, tomatoes, and lettuce.

A few days ago, I uploaded my fried rice pics here and many people laughed at it, which gave me an identity crisis.

To be a functioning asian, I tried several different ways, and this is my new version.

Last year my son asked what I wanted for Father's day and I said a nice sauce pan. He bought me the 3qt and I was so impressed with the quality I immediately bought the 1.5qt (for my grits). This year I bought the full set plus the saute pan. Tickled pink. I still have my 35 year old 8" triple ply skillet without a name for eggs.

Basically accidentally got this lid EXTREMELY hot and melted part of a kitchen towel on it. Does anyone have any idea how to remove the burned part?? It feels cemented on -_-

Started my stainless steel cooking journey about a month ago

I eradicated any and all plastic items/coated cookware from our kitchen and replaced with stainless, glass or teak

The Tramontina Signature Tri-Ply pans seemed to be good quality for the price point (went with a 12" and an 8" rather than one 10") and I couldn't be happier...

This morning the lady was craving curry chicken and soup for breakfast -- it's been a rough 1st trimester for her, so I support her trying anything at this point

For myself, I went to the currently overstocked fridge for inspiration: chorizo and egg (onion, jalapeño and sharp cheddar with blue agave sriracha)

Required cleaning note: splash of water in the pan while still hot, aggressive deglaze with the teak spatula; rinse, then soap and water scrub with sponge (BKF one time on each pan in the first month)