r/cookware

I followed the instructions (on photo). It took forever for the oil to smoke, so I left it too long on the heat. I finally turned the heat off, left it alone for some hours, washed it and realized the oil had turned in hard little pieces that I couldn’t remove with a soft sponge so I left it soaking in water for 3 hours. When I washed, it had those patches of discoloration you can see. Did I screw up bad? Is it still usable or should I throw it away? Is the discoloration a hazard?

Any idea what caused this and how I can fix it? I just tried citric acid and it didn’t help at all…

I want a saucier. I wish I could hold one in my hand to get the feel. I’m looking at these, HS and Misen. Since I don’t have access to retailer to get a feel of these, have you tried either? Better yet, both? Can you tell much by looking at the photos which you would likely prefer?

Misen Carbon Nonstick is great for starchy things. This one has been through the whole cycle of amazement -> disappointment -> acceptance, it is nowhere near Teflon like they claim but once your seasoning starts building up it is definitely more forgiving than stainless.

So I am by no means an expert, but I do know that you have to wait for the pan to heat up, add oil (I cook exclusively with olive), and then add what you’re cooking. I typically do ground beef, chicken, skirt steak, thin New York strip. I don’t think in the 6-7 apartments I’ve lived in that I’ve ever truly had this issue, but lately I’m burning pans and pots. My cast iron seems to do fine, but anything else I run into this problem. This pan is like 3 weeks old, and within 2-3 days it was already having issues.

Anyway, just cooked these chicken chunks and the pan immediately starting burning. For olive oil I coat the pan. For heat, you can see in the photo what heat I use. The burner looked that ugly when I moved in several years ago. Anyway, is it possible the burner is just messing everything up? Outside of very specific steaks, anything that requires medium heat seems to end up with the pan like this.

Anything I’m doing wrong? Seasoning was just garlic powder, onion powder, and herb. All powders.

I am looking to buy a set of nice cookware. I don’t cook a whole lot so I don’t need the best of the best, but I can afford something decent, especially if it’s going to pay off in longevity and quality down the line without having to replace. I live in the US and am strong enough to handle heavy cookwear, and will be using a gas stove.

Since I don’t cook a lot I don’t need a whole set. Here is what I was thinking:
- one small pan
- one large pan
- one largish pot
- one sauce pan

I assume those will be enough for now and maybe a cast iron skillet.

I cook a lot of eggs too but I ended up just ordering a non-stick Tramontina for that particular use. My cousin raves about Taima pie titanium pan but I’m reading everywhere that stainless steel does good enough job compared to these titanium ones, and it’s super expensive for just cooking like eggs (I heard it’s not best for higher heat applications and searing). Correct me if I’m wrong here on titanium, cus he said it’s a great.

I would obviously just get All-Clad if money wasn’t a problem, but I’m curious if I can get good enough quality from less expensive brands like cuisinart or Tramontina. Idk if I should get a big set or buy individual things. I feel like I don’t need all the stuff in the big sets.

Any recommendations/tips would be helpful for my scenario!

Was watching a YouTube cooking channel and she was frying with this shallow fry pan. I tried searching for one and couldn't find anything resembling it! Anyone recognize it?

I am trying to figure out what brand these pots may be. They are probably around 25-30 years old. I originally thought they were stainless steel but now I am pretty sure they are aluminum as they aren’t magnetic and are lighter weight than a stainless steel pot I have. Interested in any leads out of sheer curiosity!

Whats wrong with my rvs pan? I tried to clean it with baking soda, lemon and salt, hot water and soap on the stove. I literally tried everything to get it clean again but nothing works. Does anyone have a solution?

They are solid steel with this hex pattern ceramic coating on them

I had to remove all previous seasoning on my deBuyer mineral-b and decided to reseason it in the oven. I wasn't sure wether to risk this with the handle offically not being oven safe. After having read this and that all over reddit and other platforms, I decided to do it and share my process and experience in a all-in-one post no matter how it turned out to potentially help others struggling with the same thing. I want to clearify however that every oven is different and I have not extensively tested this on several pans, just this one.

I had mainly been concerned about the handle melting in the places it touches the rack. On my pan however, the handle stayed visually entirely intact. It might feel a tiny bit rougher to the touch on the upper side but nothing that I wouldn't expect from extensive use anyway. To me this is well worth it and the difference is really negligable in my case. However, It has been in the oven for one single layer of seasoning only and I will not go further than that on mine as I don't feel like it would be worth the risk.

Just to have this mentioned here, despite it seeming obvious, you do not want to cover this coated handle in oil when seasoning. You can follow any oven seasoning instructions to do yours, I will just quickly list the things I did that are specific for this pan:

• Pop out the yellow rubber knob out of the handle to protect it from burning
• In the oven at 240C for one hour
  • Make sure the pan doesn't touch anything besides the rack, especially the handle.
  • Place the rack so the handle is at about mid-height in the oven to prevent it from heating unevenly and potentially roughening more on either side
  • Straight on the rack without any parchment paper to avoid the risk of it melting into the handle, getting stuck and ripping off leaving bits behind
• The handle pointing to the front of the oven where it's less hot
  • Afterwards, let it cool inside the oven without touching it This is crucial as you risk deforming the handle with the material softening in the extensive heat

I hope this helped at least someone. Some bonus advice I'm not sure a lot of guides on seasoning mention: I blued the pan on the stove before starting to season it.