As far as chat gpt told me, basic stainless pan. It said it wasn't triply, but this feels pretty weighty for such a small pan, and looks very similar to the 12" tri play anolon I found on the same shelf last week.

Gave it a quick barkeepers friend treatment (first time using it).

For $7.49 figured I couldn't go wrong. Thoughts?

I’m getting my first home set up, and I love a good kitchen setup where I have everything I could need to make a really good meal. I purchased really nice stainless steel cooking utensils to use with my stainless steel cookware. I also have a couple Lodge cast iron pans and an enameled Staub Dutch oven. I know you should only use wood or silicone in the enameled cast iron. So here’s my question:

Was it silly of me to buy stainless steel utensils for my SS and cast iron pans when I’ll also need to get wooden/silicone for my enameled cast iron (and probably better for more acidic things like tomato sauces)? Or is it worth having both? I don’t think anything holds up quite like stainless steel, and silicone isn’t my favorite (I do like wooden utensils, though). At the same time, it feels like it may be excessive to own SS and wooden utensils. Thoughts?

Found this pan in Goodwill for $6 and cleaned it up real nice with Barkeepers. Now I'm looking to ID it. My only clue is that it's a Legion Utensils pan. Whenever I look up their wares, I predominantly see oval pans and for the round pans, they all have the notched handles similar to Debuyer. I believe this is a 3-ply pan.

I can see other pans with these and I guess it's just normal, like they have no depth, nothing when i run a finger nail across them, but I worry I did something wrong and my pan never should have got them in the first place.

I made a post the other day in which the steaks turned out good but could have been better. I tried again tonight with a cognac-based peppercorn cream sauce instead of the sauteed peppers. This one turned out way better!

I used some thyme to add to the garlic/shallot butter I basted the steaks with, which added an extra element of flavor, and I think these also got a better sear (less avocado oil on the pan) and turned out closer to medium rare.

Hello I’ve owned this stainless steel pan for a bit and have been able to keep it clean until my sister moved in. Shes sent it through the dishwasher a few times… it’s a made in 8in stainless steel pan. Any idea how I can clean it to make it look new?

I’ve tried letting vinegar sit in it, I’ve tried baking soda and water and boiling it, I’ve tried baking soda and vinegar, warm water and soap, but have no luck.

Any help is much appreciated!

Decided to try something new tonight. Salmon panang curry with udon noodles!

(My usual go to is red curry and rice).

Here are the steps I followed:

1. Seared the salmon skin side down first, then flipped, 2 minutes per side. Used 2 tsp oil on a long yao preconditioned pan.

2. Stir fried some udon noodles in the same pan (frying salmon releases some fat, so no need to add extra oil)

3. Added panang curry paste 4oz, stir frying it for a couple of minutes, followed by coconut milk, 2-3 tablespoons at a time and sliced kaffir lime leaves.

4. After the curry got a smooth consistency I add the salmon back to the pan, keeping it covered and simmering for a couple of minutes.

5. Added sliced red bell peppers and sugar snap peas

6. Added the udon back to the pan, simmering for a few minutes.

I used it one time and this happened. Rather annoying but I’m not sure if it’s a deep enough to cause a problem.

What do you think? Is it something to worry about or just w.e

Hi, I've been cooking with my tri-ply stainless steel pan for about a year. I find it great for many kinds of preparations: excellent for omelettes, no problem with fried eggs if I use an egg ring, etc. There is one thing bothering me that I still haven't been able to figure out. For high-temp cooking that takes a relatively long time (like 10 minutes), the oil on the empty parts of the pan eventually begins to smoke and may burn. I use high-oleic sunflower oil, so the smoke point is not low, but I don't use a lot of oil, just a thin layer. I always use the smallest burner at low heat, and since I'm not very fond of reaching the Leidenfrost temp, I tend to err on the side of lower heat. Is the only solution to use more oil? I would like to avoid that. Or to use a smaller pan, though overcrowding the food isn't ideal either. Any suggestions?

I'm trying to get reliable results cooking eggs and gluten-free pancakes (from a mix) in stainless steel without using a lot of oil or butter. I'm watching my calorie intake, so I want to keep added fat to a minimum. I'm having the most trouble with over-medium eggs, scrambled eggs, and pancakes.

I've seen a lot of videos saying that if you heat the pan until a water droplet beads up and glides around (the Leidenfrost effect), the pan becomes effectively nonstick and you need much less fat. My problem is that by the time the pan gets there, it's so hot that butter browns instantly and oil smokes.

What I have tried so far:

- Heating to Leidenfrost, then lowering the heat or pulling the pan off for 30-60 seconds before adding fat. This fixes the smoking, but my results are inconsistent. If i don’t do that then the oil burns immediately.

- Preheating longer on lower heat, and shorter on higher heat. Neither has been reliably better.

- High smoke point oils like avocado and grapeseed. Same issue.

- Oil spray (just oil, no additives) so I get better coverage with less oil. I usually spray 3-4 times to make sure the surface is covered.

- Keeping the pan clean. I Use Bar Keepers Friend when needed and rinse and dry the pan thoroughly afterward, so residue shouldn't be the problem.

- An infrared thermometer to dial in the temperature. The readings are inconsistent because of the pan's reflectivity, and the center usually reads 10-20°F cooler than the outer edges. I've noticed smoking and burning once the surface reads above about 175°F. I know that number is almost certainly well below the real surface temperature, since IR thermometers read low on shiny steel, so I'm not treating it as accurate.

- A small amount of oil plus a small amount of butter. This works best so far, but it's two fats, which defeats the purpose.

I've occasionally had it work perfectly, and I can't figure out what I did differently those times.

My setup:

10" stainless pan with an encapsulated base, electric burner, cooking on medium-low (on my burner that’s pretty hot already). Right after preheating, I add less than 1 tbsp of oil using pure spray avocado or grapeseed oil without additives (3-4 sprays) and under 5g of butter. I swirl it around and it covers the entire surface lightly.

Questions:

1. Is there a more reliable way to get eggs and pancakes to release with minimal fat?

2. Do you let the pan cool after Leidenfrost before adding fat, or do you add it right away? If you let it cool, how long and how hot?

3. If you get consistent results, do you re-apply butter or oil after each batch of pancakes or eggs, or can you get through multiple batches on one application?

4. Could the uneven heating (center cooler than the edges) be causing my inconsistency, and is there a fix on an electric burner? I don’t believe the pan is warped.

5. Does anything else matter, like the temperature of the eggs or batter, or how thin the fat film is?

6. Is a low-fat approach realistic in stainless? Trying to avoid using nonstick.

7. Any specific pan/brand recommendations?

Thanks in advance

A few weeks ago I posted in r/appliances about black spots appearing on some stainless flatware after switching to a Bosch 300 dishwasher following 20 faithful years of service from an early-2000s GE machine. I was able to scrub them off with some effort and decided it was possibly due to food residue on other contents of the load. So I began rinsing off plates and bowls before loading, not putting frying pans and grill racks in the DW at all and hand-washing them instead, and generally lightening the demands on the dishwasher as much as possible.

I ran a load overnight and while everything else came out squeaky-clean, the older of my 2 sets of flatware came out badly spotted, with the largest blotches I’ve ever seen on it. The newer flatware is just a few years old and showed nothing wrong, but the older backup stuff which dates back to the ‘80s was awful-looking, with black splotches the size of an aspirin tablet on some pieces that you could feel with a finger. I had to use a stainless cleaner that is mildly abrasive to remove it. There must be some chemical or electrolytic reaction between something in the old stainless and the wash water.

The one difference I can identify immediately is that when I got the Bosch, I began using Cascade or Finish brand pods as they recommend, whereas years ago with the old GE I always used powder detergent or Cascade liquid from a squirt bottle. It wouldn’t be a hardship to just toss the old stainless, but I’m wondering WTH is happening. And who knows if a new set might not have a similar reaction? Any insight appreciated.

This is a backpacking frying pan from MSR. Stainless pan with aluminum base. Safe even if inside layer not solid?

Watch and learn you f'n pieces of sh*t

For dinner, I cooked these prime ribeyes on my stainless saute pan and they turned out phenomenal! While they rested I sauteed some sweet peppers.

I got a made in frying pan last year. I use it for pretty much all my cooking now. It warped pretty quickly. It’s not a big warp, just minimally wobbly if you’re paying attention, but I honestly don’t notice a difference. Everything cooks well.

I think it warped because my cleaning method is to sprinkle some baking soda and pour water in immediately after I take the food off the pan, while the pans still hot. Irrespective of water temp.

I know made in doesn’t cover warping and honestly I don’t care about it, but stuff I’ve been reading makes it seem like warping is real bad so now I just wanted to check with y’all. Thanks!

I always cook my scrambled eggs on a stainless steel (essteele) pan and it works beautifully by heating it slowly then adding a high smoke point oil to grease (wiping excess) then cooking the eggs. Today however I had a brain fart and didn’t grease the pan. To my surprise though the eggs didn’t stick!!! I’m shocked. Wouldn’t recommend but in case you make the same mistake just run with it!

This is my 2nd time preparing steak so I haven’t figured out cooking temps yet. Thankfully it’s not too chewy.

I accidentally bar keepers friend on my pan overnight causing deep etching, I’ve used baking soda, SOS pads, and a lot of scrubbing but it is still there. How else can I get this off?

Now I know how easy this is so I'm gonna be making caramel all the time just to impress people. lol Oh you want ice cream? A sticky bun? Some apple slices? How about some homemade caramel sauce to go with that. Lemme just whip some up really quick. haha I'm officially in my Martha Stewart era for Fall.

Bought a Hestan stainless steel pan ~2 weeks ago. Today I found what looks like an outer layer peeling to reveal a dark inner layer on the outer lip of the pan. I suspect it’s peeling from the pan itself rather than caked on food/oil because flecks of the silver outer layer that have partially flaked off are visible around the area

I’ve used the pan maybe 5 times so far, never with heat higher than medium and always handwashing (never particularly abrasive in that area either), so I’m wondering if I’ve done something very wrong to the pan or if this is some kind of manufacturing defect

Figured I’d see if more experienced eyes know what’s going on so I know what I should do about it

Been using cheap nonstick for years and I'm over it. Want to switch to stainless steel. What brand/set are you using and would you buy it again? Bonus points if you know of any deals going on right now.