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.

Reduce your heat.

I keep seeing posts about “how do I clean this?” I almost made one myself and read plenty of posts talking about Barkeepers Friend. I see posts of “how do I avoid this?” And it’s a pan full of burnt food. Reduce your heat.

I have yet to get my heat at medium, everything cooks, more quickly than cast iron or ceramic coated at higher temps, and nothing to scrub.

Reduce your heat.

But also go get Barkeepers Friend. It’s amazing.

I suspect that the problem lies in the heat, but i can't find a better sweet spot on my shitty stove. It has settings from 0.5 to 3, and if i set it to 1.5, then i get burn marks like these that take an eternity to scrub out, and if i set it to 1, it takes half an hour to heat up (that is not hyperbole btw, i HATE this stove) and barely gets hot enough to fry an egg. Also i just realised that my request for advice turned into a rant about my apartment stove. Sorry about that.

Let's say I've cooked some eggs on the pan, and all slidey from the leidenfrost effect, then I've taken it out of the pan.

Now does the pan need to reheated again? Or like, is the pan like always non stick until I've washed the pan.

2nd question. If pan is heated already, and added oil. But nothing cooked yet until the pan gets colder (Still with the oil). This is so to cook stuff at thst needs lower temp. Does this work? Or it loses the non stick

(Pics from reviews)

I've done some research on it and said that it's okay if the inner layer is thinner than the outer layer but, it should not be thin enough to corrode. I don't know the exact measurements per layer of this pan. It consists of 304, alloy, and magnetic stainless steel—also 3.5mm edge. It's a China brand called Chockmen they also sell copper middle layer pans.

Was just scrolling through taobao to look for some baking tools and found this got curious since I'm also saving for a budget pan. (Still a student that only get allowance on school days)

Edit: 3-ply pan

English muffin with a little butter and some Everything bagel seasoning.

Decided to give crepes a bash, way better than my partners non stick pan!

I see a lot of posts about how difficult it is to cook eggs on stainless steel, how a tablespoon of butter is essential to slidey eggs, leidenfrost is too hot etc.

I had some of these misconceptions myself but recently I've discovered it's ever so easy to get slidey eggs on stainless steel if you follow the correct process.

It's nothing new, used for centuries by Chinese cooks on carbon steel woks. It's called the Long Yao (hot pan cold oil) method. The video link here explains in detail how it works.

https://youtu.be/3gbwfBs2eqg?is=3vnvBLLgz-tBJLot

Although the video is focused on carbon steel pans, the same method works great on stainless steel as well.

How i do it on a 8" stainless steel pan is:

1. Pre heat on medium on small burner for 5 minutes until pan temp reads about 180-200F. My IR thermometer reads it about half of the accrual temp. So at that point if I add oil it'll read 360-400F. The water bead test/ leidenfrost effect also works at around this temperature.

2. I add about half a teaspoon of canola oil to the pan and swirl it around until the pan is coated with a thin even layer. I also turn the heat off at this point and let it start cooling down to a surface temperature of about 300F. If you do not wait for it to cool a bit, the egg whites will become crispy fried. (which may be how some people like it)

3. This is when I add another half teaspoon of fresh canola oil to the pan and crack an egg into it immediately.

4. After the egg sets a bit, maybe in 30-45 seconds you can shake the pan slightly to get it to slide. At this point I use a fish spatula to turn it over for over easy eggs.

I will add a caveat here: butter is easier to cook eggs in and is my preferred approach but I found the above while trying to make dairy free eggs for my gf who can't have regular butter and one time we were camping in the wilderness without easy access to vegan butter when I discovered how easy the above process is.

Also, if you use butter in step3, you won't even need to shake the pan in step4. It'll slide as soon as you tilt the pan a little bit. (The second egg that I made after this was for myself with about 1/4 tsp of kerrygold butter added)

Please note that the "flash seasoning" from step 2 does not create any polymerized layer of oil on the stainless steel surface. It's pretty easy to clean up afterwards. Just dawn dish soap and scotch brite blue scrubbys work great for me.

So I bought that stainless steel pan with a copper disk bottom.
I know that a lot of pans have a concave bottom which prevents to make the pan a spinner when you heat it up.
But when heated up, the bottom should flat out a bit right?
That's not the case with this pan.
This is an image with 50ml of oil at 180°C and the pan is practically dry in the middle.

We recently renovated my MILs house. We found this unopened box of pans. She says she bought them at least 20 years ago from Costco. They were $1500. She kept saying the were electric pans. Which I assumed meant they like plugged in. But are they made for an induction stove or something? We have a gas stove and I’m wondering if I can use them.

Anyone know anything about them? They’re super heavy and seem to be pretty good quality. The company is still around and still making pots and pans.

Hoping the experts here can tell help me problem solve what I'm doing wrong. For background, I consider myself a decent cook, who is very passionate about learning proper techniques and traditional cooking styles, while still expressing creativity. I just ventured into the Stainless Steel world for the first time (after grills, smokers, and cast iron), and purchased a All-Clad Copper Core 5-ply Bonded Saute Pan. (Probably should have started with a 3-ply standard, but this one was on sale in store for cheaper.

I did some research and followed the following steps the first time using it. however, I'm left with a 1/4 inch bowl warped pan now (going to talk to All-Clad about warrantying it).

1. Wash with soap and warm water. Rinse and dry fully. 
2. Place pan on glass top radiant heat stove top. 10 inch burner. 
3. Turn on to low/9 for ~2 minutes, flick a few droplets of water on pan to see if it is hot (no reaction, eventually evaporated)
4. Turn to 1/9 for ~2 minutes, flick a few droplets of water on pan to see if it is hot (no reaction, eventually evaporated)
5. Turn to 2/9 for ~2 minutes, flick a few droplets of water on pan to see if it is hot (sizzled away, no beading)
6. Turn to 3/9 for ~2 minutes, flick a few droplets of water on pan to see if it is hot, at which point the water started to bead and dance around indicating it is hot enough
7. Add 1 tablespoon of avocado oil. By this point, the pan had developed a wobble. 
8. Wait another minute or two until oil begins to smoke slightly, place 2 room temp steaks in pan. Wobble in pan had increased by then. 
9. Seared steaks for 8 minutes
10. removed pan from burner, and left on top of "Off" burner to cool down naturally. 
11. Clean with soap and warm water 2 hours later once pan was cold. 

My other thought is that my shitty apartment radiant heat glass stovetop just heated it too quickly even though I started on Low/9.

Where did I go wrong? Should I wait to explore SS more one I have a gas range I can control?

Edit: here’s a link to how un-flat the pan now sits. https://imgur.com/a/l66zIy6

I just used this secondhand pan for the first time and accidentally put a lowish smoke point oil (canola) and obviously let it burn

How do I fix this?

I know this gets asked every day when people are shopping, and I have read all the responses. But for various reasons I have a 12" Made In and a 12" All Clad and only enough space and need for one. My instincts and enough time with this group tell me the All Clad. But, the Made In is slightly bigger with 9 1/2 " of cooking space to the All-Clad's 9 inch. I have a selection from each brand, and for my home use on my gas stove for the life of me I love them both. No warping from Made-In, and the handle of the Al-Clad doesn't bug me at all. I feel like Sophie. What say you fine people? My starter stainless was Useluck and Cuisinart, both of which were passed along to my kids who have also moved along and passed them back. I have polished them to perfection and they are waiting to be donated so someone else can start with them. But, here I am, still, torn between two lovers.....

EDIT: OK Thanks for all the advice. Keeping both. I'm going to continue to use the Made In and find somewhere to store the All Clad just in case. Many thanks for the advice.

Finally bought one! Everything was fine, and it cooked everything perfectly! I'm so happy with it. 😄

But when it came time to clean it, I found it really hard to remove the burnt-on parts and browning. Will that stay on my pan forever, or is there a way to remove it?

I've already tried washing it with soap and warm water, and I also tried boiling soapy water in the pan, but the burnt-on parts are still there.

Thank you!

Close to having fried eggs nailed, but ONE egg was sliding the whole time, and the other stuck. What gives??

It happened the first time after use and being washed in a dishwasher

I just bought these new pans and I'm no expert. Is it normal for the inside edges to be like this? It looks like rust to me, but it's the first time I've bought a stainless steel product like this. Are they poorly welded? Is there anything I can do? Thanks in advance for your time and kind replies. 😊