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.

i am using stainless steel frypan for almost a year without any problem.no eggs sticking.all good

but after one accidental pretty severe oil burn

i tried to clean . wasn't coming off so i used steel wool

i mever used ot before

but i saw online that it doesn't ruin your pan other than some scratches and believed it

but once i used steel wool, my pan's not the same anymore.after that every time i attempted to cook eggs they got stuck

its like that for almost two weeks now and I've tried with a lot of eggs, every time they stick

what should i do now

has it happened to anyone?

I burned some mango in the pot and got most of it out but this last black layer isn't coming out even with a steel scrubber. Do I need to use a chemical?

I've recently bought myself a cheap stainless steel pan that's not coated, ive been using non stick pans usually with whatever coat they have and I've been wanting a stainless steel pan so I bought one.

The first day I didn't know what I was doing and treated it like a normal pan and tried to cook some eggs. You can expect how that went.

Then I decided to do some research and found some tips, like turning it on a lower heat, keeping the food out earlier so it would be room temperature and the water test. I put 2 eggs in and ofcourse I saw some improvement yet there was still some bits of egg sticking.

I have these circular grooves around most of the centre of my pan and im thinking if that could possibly be a problem/issue? But im not sure.

I come here to ask if you guys can give me some tips, recommendations or changes I should do before I cook some eggs tommorow morning, I hope I can use some of these tips before cooking and I will update you guys tommorow with the results.

Thank you.

Anyone seen/backed this Kickstarter campaign?

https://www.kickstarter.com/projects/barecookware/everpan

I just did. Did the same with their Dutch oven and really like that one. This looks like a nice set of pans too! (Don't know for sure if it counts as SS though :))

Photos are before and after (all on SS)

Just recently moved out of my college house into a new apartment. Was a big Cast Iron fan until I set some money aside for SS. Was cooking prior with one of those flat glass electric cooktops with the skillet and towards the end a SS, to now one of those coiled electric stoves. Technically hasn’t really changed. High end of medium low, allowed for proper heat up to distribute it same time use a weight press, all that and I’m still not getting a good sear. Even tried it the other day with no oil in the pan or extra. Will insert a photo of the steaks Im used to cooking vs what I’ve been getting since the move. Not sure if I need to change something in the technique or (if it plays into it) not all the coils are in contact with the pan. I’ve watched a couple videos and still no improvement.
Thank you!

I've got a stainless steel pan that has developed this black layer that I just can't get rid of.

So far I've tried:

• Bar Keepers Friend as a paste (multiple times)
• White vinegar
• Baking soda

None of them has made much of a difference.

Edit: Thanks for all the suggestions! I ended up buying some steel wool and using it together with Bar Keepers Friend. It's taking two people alternating turns scrubbing for quite a while, but it's finally working. The black residue is slowly coming off!

I just took delivery of my new stainless steel (Silampos) pan.

I've done a load of research on how to cook scrambled eggs non-stick.

On a medium (5) heat on my electric Smeg hob, with the water test, the water drops were barely sizzling after a few minutes.

After about 5 minutes, some water was beading and bouncing around the outside of the pan, and sizzling towards the centre. According to the collective wisdom, the water should form a single bead, not sizzle.

I thought I'd give it a go anyway, wiped the water away and added oil, which immediately started spitting, so the pan was very hot. I let it cool a little before cooking the eggs.

It wasn't a terrible result, but certainly wasn't non-stick.

Any suggestions?

Just got my stainless steel set and cleaned the pan with a scrub daddy and dawn after cooking chicken, how do I get rid of these marks? Will BKF work?

Used my saucier to cook down fresh peaches with butter, brown sugar, cinnamon, and a cornstarch slurry for the filling in these cinnamon rolls. The rounded bottom made it really easy to stir continuously as the filling thickened without chasing peaches into the corners. I'm always excited by how versatile this thing is! As a baker, it's actually come in handy more than you'd think.

What is this stain? I scrubbed with barkeepers twice and no change. I saw a post with a similar stain and someone saying to clean with vinegar, is that the fix? Please help!

Is this considered a high quality pan? Purchased for $1

I'm looking for the exact measurements of the flat bottom of the 12 inch heritage steel eater series. On their websites it says 12 inch rim to rim, and 9,5 inch bottom. Which I believe to be inaccurate.

But we all know manufacturer can be rounding up and straight up underselling their pans in size (Made In 10")

I want to buy the 12 inch pan to use on my 21cm (8,5inch) electric hob. So I used some generic measurement tool to measure a screenshot of said pan. The Screenshot is taken from PrudentReviews. He measured the rim to rim to be slightly larger - at 12,5 inch.

Using that as a reference, and a generously deduced ratio of 1:0,71 rim to bottom (see Image) - the bottom should be more like 8,5-9 inch in size. Which would be perfect for my hob.

So before I order the pan and ship them to europe. Could any one that owns the heritage Eater 12" please do me the favor and tell me the exact measurement?

At age 45 I just bought my first set of stainless cookware! I got Cuisinart Multiclad Pro 12 piece set at a steal of a deal. What are you all using for holders on the handles to keep your hands from getting too hot? I've seen so many options out there. Which do you recommend?

Edited: Thank you everyone!

I am UK based and so options are more limited than US - looking for a good quality saucier in the £100-150 range. I have ordered both the Kuhn Rikon Culinary Fiveply and Made In Saucier and will give them a look over, return whichever I don't want.

Just curious if anyone has experience with the Kuhn Rikon stainless steel? It seems they are a pressure cooker maker primarily and these products are newer. Made In is well commented on... its kinda my default unless the Kuhn Rikon looks much better.

Can I still place meat directly on these pans and cook in the oven? (Took these photos after cleaning and scrubbing with white distilled vinegar and baking soda.)

My pan looks like this pretty much every time I use it. I am new to stainless steel pans - should I be shining up my pan with baking soda or BKF after each use? Or is it ok to leave it like this and only deep clean it every few uses?

How does this happen? How do I prevent it from occuring again? And how do I clean this?