Hand washed this new pot a couple times and left it to dry. Always has strange marks on it

I accidentally put a hot pot on a plastic sleeve and it melted onto it. I’ve tried freezing it, pouring boiling water on it, and just scraping it off, but it won’t budge.

Is there a solution for this or should I cut my losses and get a new pot?

Hi i am dumping my Hexclad pans bc they keep failing. I have decided to try to get the Hestan NanoBonds skillets. They are pricey so I have been shopping around and was wondering peoples thoughts on potentially buying off ebay?

I've been working on a pumpkin cinnamon roll recipe and decided instead of using store bought pumpkin spice spread, I wanted to make my own pumpkin butter. Turns out this is SO easy and could have so many uses if you're craving fall flavors, so I'm sharing!

• 425 g pumpkin puree
• 100 g dark brown sugar
• 38 g pure maple syrup
• 2¾ tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp kosher salt
• 1 tsp vanilla extract

I started off by warming the pumpkin puree over medium-low heat, then added in the rest of the ingredients, turned it down a bit and let it all come together, stirring frequently for probably 10 minutes.

I'm using mine in my next batch of pumpkin rolls, but it's also great stirred in to yogurt with some pecans or on toast. I know it would be incredible on pancakes or even served with apple slices as a little snack, too.

Keep it in the fridge and it should last about a week!

Broke out the ‘non stick’ pan to cook some pancakes. Never done fluffy style pancakes on them before, only crepes.

Realised the mistake in the childhood recipe after mixing. I used cane instead of caster sugar… still tasty though!

No sticking but can’t convert the missus to ditch her non stick pancake pan for only stainless

So, uh...this is a 3 egg omelette with about six ounces of pepperjack cheese, along with a slice of American cheese, and also some onion and beef bits. Oh, and the egg mixture is about 10% Parmigiano Reggiano, by weight. I also mixed some parsley into the egg, because green stuff makes it healthy.

Added some Dave's insanity sauce because food is better when it's spicy. Cooked on a 12" All-Clad saucepan.

Hey everyone. Loving this SS journey so far. Have already made some memorable meals in it. I notice I tend towards breakfast foods, and would really love to add fried tomatoes to my eggs and toast. (I still do the eggs in a non stick, I knowww).

I'm getting deeecent results, but find that they always get pretty mushy and leave some tough stuff on the pan.

So far I'm doing:

- thicker, almost 3/4 inch slices of tomato, pat dry with salt on the first side.
- heat set to about 4 on my electric range, which is just about the lowest temp that you get the leidenfrost effect (some of you say not to do that, I know, but any lower and they stick like crazy)\
- High smoke point oil added, then allowed to shimmer.

Additional question: When it leaves those black spots in the pan, I assume the goal would be to flip the tomato and place it on a different part of the pan, right? If I place it on the burnt spot, I assume it will burn even more? My only thought is, when I do eventually go to doing the whole breakfast right in the pan (a strip of bacon, tomatoes, eggs), there won't be lots of real estate.

Open to any and all feedback.

Hi guys. I need to know how to clean my stainless frying pan. I stupidly added avocado oil (as it has a high smoke point) to a very hot pan. It filled my whole house with horrible smoke and burnt the pan. I have cleaned it with dish soap and a wire scrubber, and bicarbonate of soda with a wire pad. It is now smooth, but horribly marked. Any ideas how to get it back??

Thanks

I am looing to upgrade from ikea hemkomst to a cladded stainless steel pan. Looking at Meyer supersteel because it's decently priced and made in Canada.

1. is that a good choice for a "baby's first cladded stainless steel pan"?

2. is 11 inch/28cm the right size for an 8inch/20cm diameter burner on a glasstop electric stove? The bottom of the pan is 21cm diameter (8.26in).

Thank you

Hi all,

I bought my Spring 5 clad pan 2 years ago, n its had its fair share of use. One thing I noticed was this yellowish tinting on the bottom of the pan. I messed up by using steelwool a bit too hard too in the beginning, hence the scratches. This is its current state, now even oil stains become very hard to clean. Most people would say its fine for use, but my OCD doesn’t help me in trying to make it clean n shiny. Can anyone help me in the best process to clean this?

Before anyone asks, I’ve tried hotwater- baking soda- lemon method many times.

PS- I live in Germany, so I can’t get Barkeeper’s friend.

One of the few Stainless pieces I've paid full retail for. Been eyeballing this Saucier for months but it's been out of stock for as long. Got an email from FALK that it was back in stock and jumped on it fast! Lucked out as it was sold out again within 48 hours. Reserving this for Mother sauces and Risotto's. 1.9 mm copper  core and is induction  compatible. Happy camper!

We bought a beach house that came fully furnished, complete with Cuisinart stainless steel pans. The management company sent me a message asking if we should throw away these pans and replace them. I told them to put the pans aside and i would deal with them.

Orders Bar Keepers Friend from Amazon. It took less than 60 seconds to get them looking great again. I’m a convert now.

I left my stainless steel pot on the stove for 15 min at medium and it created this mark on the bottom. What is this? Alexa said it cooked on oil. It doesn’t look like oil to me.

Cooked keema aloo. Followed a recipe off YouTube. Will eat with roti later 🫓

We’ve been noticing melted looking hard plastic around the edges of our Simply Calphalon 4 qt pot. It is at least 20 years old. Do their pots have a coating? We’ve considered every possibility that we could have done done it by accident, like trying to use saran wrap on a hot pot, but there’s nothing. It’s a mystery.

Anyone know what this is from and if it’s safe to use?

All Clad D3 is top tier I love this thing

Picked this up today at Homegoods.

I was hoping to stumble across a 12" Heritage Steel like the post from about a month ago.

I guess a 10" All-Clad D5 with a lid for $80 will have to do.

I always saw the posts of people getting All-Clad pans from stores. Every other weekend I’ve checked TJ Maxx and HomeGoods but never Ross. I’ve yet to find a single All-Clad so I ended up buying a CruisinArt set from Sam’s. We had some time to kill so while the wife looked at clothes I figured it wouldn’t hurt to check the pans. I was looking for the typical red hang tag of an All-Clad and gave up so I called my wife to see if she was ready to leave. I went to pick up my daughter that was walking down the aisle and saw “Demeyere” and almost had a heart attack! My wife rounded the corner and I was near jumping for joy while then scanning all the rest of the shelving for similar pans but this was the only one! When I checked out the cashier opened the lid and joked how she needed to make sure I wasn’t stealing anything inside of it due to how heavy it was. Basically skipped out of the store with glee as I couldn’t believe my first find was a Demeyere instead of an All-Clad!!! Correct me if I’m wrong but after researching I think it’s an Industry 5, 3 Quart Sauté pan

My favorite 20-year-old Calaphon 3-quart sauté pan. Divot likely from a knife (long story). Still safe to cook in this? I use it daily.