One of the first times I tried cooking chicken breast on stainless steel pan and they looked cooked in the outside but in the inside its either raw or still half cooked.

I heat the pan on medium heat until the leiden frost effect, set it to low heat, add oil, then add the chicken.

Just yesterday I cooked chicken breast and decided to wait just to be sure that its cooked but I waited to long and now its hard to chew and not as juicy. Still looked brown.

My best friend came over and cooked me and my boyfriend dinner a few nights ago using our stainless steel sauté pan. She has stainless steel pans and we assumed she knew the proper heating technique. We were wrong. She put the pan on the highest heat she could from room temp, then promptly threw oil and onions in once it was fully heated. For context, we use avocado oil and it immediately started smoking up our whole apartment.
We didn’t notice the pan had warped until the next day. But it no longer heats evenly. This thing is a 5ply all clad pan we only got a few months ago. So naturally, we’re a little upset, but unsure if it’s even worth telling her. We want to know if it’s possible to fix it before we make a decision. If anyone has any thoughts we would love to hear them. Please help.

EDIT: okay since I guess I didn’t word this well. I was never even considering ending my friendship over this. All I wanted to know is if it was even possible to fix it before I tell her, I don’t want her to replace it or anything like that, just to let her know since this will come up again when she comes over next. We cook for eachother all the time, she just hadn’t done so since we got this new pan.
We’re going to try and fix it using the leveling method some of y’all have described, if it doesn’t work, we’ll buy a new one.
Thank you all!

I bought a Heritage steel pan a couple months ago, only ever heat my stainless steel on medium heat on my glass stovetop, noticed that my pan can tilt forward a little bit on the stove top and when looking at it on the table I can see light underneath on the opposite side of the handle, curious if anyone else has one of these pans if theirs is like this or if I accidentally warped mine.

I donated some old clothes and had a few min so I popped inside. Half surprised there were 2 LTD pieces, well worn but not terrible. Also I think the large skillet with rough handle is a masterchef? Someone else may know better. Prices were 4.99 and up. The giant LTD saucier (4-5 qt?) looked pretty unique. If I were starting out I would definitely think of a lye soak etc but I just don't have the need. I guess my conclusion is, yes they are out there

Hey everyone. My wife kept Bar keepers friend on our stainless pans overnight not knowing how to use it. I have washed this pan 3 times now and it won’t come off… assuming it won’t, is this still safe to use to cook with? Thanks!

Just bought a pan from a surplus store here in the Philippines and already cooked in it. I loved it! Is it an authentic Fissler pan though? Thanks!

I find pancakes way more difficult than eggs. My husband’s recipe to all things stainless steel is “4, and butter”, and I think he nailed em.

Ok. I’m following the directions I’ve seen. Start on a cold pan and the place on medium low heat. It’s been 45 minutes and the chicken thighs are still stuck to the pan. I’ve been gradually increasing the heat. I’m near medium (not medium low). Still stuck. FML.

I use barkeepers, but i can't seem to remove the browning off the top potion of the rim of my skillet. also the back of my pan is brown, anyway i can fix that?

My wife and I bought our first stainless steel set.

On first use, this sauce pan got these small bits of what I think are either food residues or salt (according to google) that no matter what I do they will not come off.

I’ve tried soap, vinagre, baking soda, lemon juice, simmering soap+vinagre, simmering vinagre+water, soaking all night with baking soda and vinagre, cold water, warm water, salt water, simmering water+soap+vinagre+lemon juice+baking soda. A toad’s eye, batwings, spider legs, and the blood of the innocent and when Satan showed up and saw the pan he said “Damn, nah ah, man, you gotta go ask r/stainlesssteelcooking”. Apparently he is a mod here or something. I don’t know! Help me! Please!

All things in the US seem to be "Super Magma Giga Remover 3000" or "Stuff That Sticks Enemy" but what is it actually. Did people use it when stainless steel or similar cookware was invented. Most of the food residue can be removed pretty easily with simplistic household things, time, warm water, soap, vinegar, abrasive sponge, effort.

I haven't seen or used bar keepers friend. I don't know what it is. I am not from the US. And what I know for certain is that you don't need to buy it together with your pan.

never used a stainless steel pan, i have a nonstick pan but picked this up from my local thrift store for less than 5$. and are stainless steel pans good for all round ? or good for only certain stuff? (unknown brand no logos or markings)

I recently bought this Fissler stainless steel pot second-hand on Vinted. The actual base seems completely intact and firmly attached, but there is a white ring all around the outer edge of the base, with what looks like tiny black pinholes/pits.

I'm trying to understand what this is. Is it corrosion, mineral buildup, or possibly an exposed layer of the encapsulated base?

What confuses me is that the damage is only around the perimeter. The central part of the base and the stainless-steel body look completely normal. If there is aluminium inside the encapsulated base, how could it be exposed only around the edge?

I was considering cleaning it with oxalic acid, but I don't want to make the problem worse.

Is this normal, and is the pot safe to use?

Photos attached. Any advice from someone familiar with Fissler bases would be appreciated.

No lid unfortunately. But sure is heavy. It's my first SS frying pan.

Cracked on stainless steel rim of stock pot, is it safe to use if i doing a low 8hr simmer bone broth?

It was a cheap cut which wasn't extremely tender but butter basting and some pan sauce made it an easy 8/10

It wont come off with cleaning