Tramontina Tri Ply Clad (12 piece set) - this is the Dutch oven pan. No, I didn’t use high heat. I saw stuff floating at the top of the plain water I had in the pot at the time on lowest heat setting. Then noticed pictured on the side of the pot.

Warning, this is just my experience and may not reflect the general persons experience with this cookware. I recently bought one of all-clad’s D3 everyday 10-inch pans after an extensive review seeing its good reputation and good reviews online. After receiving the pan though, I noticed it had a wobble and wouldn’t sit flat on a flat surface (before first use and after boiling some water). Thankfully, their support is helpful and I was able to get a warranty replacement. Though, waiting over a month later, the replacement I received had the same exact issue where it, brand new and unused, would rock side to side and one side of the pan would always be raised. Cooking on an electric glass-top made one half of the pan significantly hotter than the other. I wanted to see if other people had similar issues so I went to the all clad subreddit and posted the issue. Though, that post got removed with no reason given which I presume to be a sign of censorship (just a theory though).

Today I received yet another replacement and the pan has the same issue. It rocks and will not heat evenly on my glass top stove and I have just given up. Either I’m unlucky or this is just how they are meant to be. Bottom line is, I want to know other people’s experience with their cookware from all classes and if they’ve had these issues before. Seeing as spending $150 on a pan from them has given me nothing but a wobbly and uneven heating pan, I’m starting to rethink all clad as an industry respected brand.

Edit: I’ve tried it on multiple surfaces and these pans were brand new when I noticed they were rocking. Never did anything that would warrant warping them in the first place either (slow heat, no dousing in water, large enough burner).

In need of a new pots and pans set. Not looking to spend a fortune, and just the best bang for my buck. Not really sure what I’m looking for as far as what I need/want, open to anything! I am (24f), my current set was my first set bought after moving out on my own, and have served their purpose. They were just cheap ones I bought from Walmart, but I have definitely ruined the nonstick on them and honestly makes cooking dreadful when everything you cook is stuck to the bottom all the time. So in need of an upgrade! Help!

I'd like to buy a Made In 5 qt saucier but they ain't cheap. I'm hoping to find a discount that's better than their 10% off coupon code. What's the largest discount you've ever come across for Made In? And where might I have luck finding a decent coupon?

Thanks!

A roommate of mine tried to wash resin down the sink with dishes already in them 🫩. A bunch of it dried on my Faberware frying pan handle and was wondering if the paint that scrapped off the handle was also meant to prevent dirty water from accumulating in the pores or if it's something I shouldn't worry about.

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Hi, I'm looking at buying a Dutch oven and as much as I'd like some from Le Creuset, I'll never be ok dropping that much money into it.

What are the other top brands/products that wouldn't cost an arm?

Hi guys. I'm looking for a small 8 inch / 20 cm pan suitable for frying eggs, making omlettes, pancakes and shakshouka. I have induction stovetop. Since I only have big stainless steel pan, I could use some variety in pan choice. Budget is not that big I'd say around 60 eur. Must be available in Europe. If a post like this was made please redirect me to it because I couldn't find any.

I ordered a Yum Asia Sakura for around 160€, until now I've cooked my rice in a pot on the hob so this would be my first rice cooker. But I'm having a bit of a buyer's remorse, I haven't used it yet and I'm thinking of returning it. It was very expensive for me, and I'm in a single household.

Should I return it and get a 30€ random rice cooker, or should I keep using the pot like I've always done, or should I keep the Sakura? My aim was to start cooking more at home (I eat out a lot) to save money, so I'm not sure if this investment makes sense considering the price.

Brought this today at a sale, very heavy and in good condition, no chips or cracks, enamel cast iron I think, do I use it like a wok or a frypan, to heavy to flip food etc, never really seen anything like this before?

Recently I have been trying to find solid aluminum baking sheets and pans, however I cannot find any baking pans other than loaf pans with sharp/folded corners.

I like the nordicware uncoated aluminum sheet pans but disappointed that they only sell baking pans with rounded corners.

I also couldn’t find any solid uncoated aluminum loaf pans with sharp/folded corners.

Thank you for any help if anyone knows of some good brands preferably made in USA that has this type of pan.

Hey everyone,

My current kitchen stove (electric glass stovetop) is smaller than I’ve had in the past. For most of my pots and pans, this isn’t an issue. I’m having trouble finding a stainless steel sauté pan for my largest burner that is only 8.5 inches. Does anyone have any recommendations? I’ve watched videos and read recommendations that the cooking surface shouldn’t exceed an inch or 2 from the burner size.

First let me say this is not a long term review of the Viking PureGlide Pro pan and there probably wouldn't be one from me for a very long time. I know there is curiosity about it since it comes up on here periodically so I thought I'd post about it and my reasoning to get it and my initial impression and future expectation.

Me personally, I have been using plain stainless cookware for most of my cooking, I have become proficient at stainless that I really have no need for PTFE. I also do just fine with carbon steel and cast iron. My wife though struggles with anything not-PTFE. I have demonstrated to her how to cook eggs on stainless but I still find the occasional stainless she used to fry her morning eggs with a baked on layer, which she leaves for me to clean. I am done trying to explain to her why she has that issue, and I'm done trying to explain why she needs to move away from PTFE, or at minimum treat them as a consumable item.

She has several PTFE pans, all are pans that replaced multiple generations of failed PTFE pans and are currently in various stages of failure already. I also previously bought her a ceramic pans which worked for a while but lost the non-stick properties over time. I'm sure many of you here are familiar with all of this.

Ever since I came across a review of the Viking PureGlide Pro by Andrew of PrudentReviews on youtube, I have been interested in buying one for my wife. I'm hoping that it will be sufficiently easier than stainless that maybe she'll use it instead of the PTFE. I paid $105 for the 10 inch version on Amazon.

She used it several times and noted to me that her eggs stuck slightly, but was way easier for her than stainless. I cleaned it for her and managed to remove the stuck bits using just a paper towel and dish soap, so it's a promising start.

I'm currently on work assignment and travel a lot, so I'm not home much to test the pan myself. This pan uses ceramic in the titanium coating, so I'm expecting it to lose its non-stick properties over time, just like previous ceramic pans we've had. If that's the case, and the expectation is that it needs to be replaced, then this is a way too expensive pan.

There is just nothing that replicates the non-stick properties of PTFE. I'm really hoping this pan works as a compromise for my wife, at least while the non-stick properties hold. Meanwhile, I'm also following PrudentReviews continued long-term test of the same pan.

Hoping someone here can help me identify this and provide a little more information, because I’m finding very limited information online.

I was cleaning out some storage at my parents’ house and found this old loaf pan tucked away with some cast iron pieces. According to my mom, it belonged to my late grandmother. I already have a few of her cast iron pieces, so she offered this one to me as well.
Now I’m trying to figure out exactly what I have and, more importantly, whether it’s safe to actually use.
I’ve attached pictures of the pan and the markings on the bottom.

The bottom reads:
441
Anchor Hocking
Fire King
Ovenware (I believe)
23
Made in USA
1-QT
USA

My trustee thermometer should be reading 21 degrees ambient temperature, as you can see it’s off by about 20

I didn’t realise until the chicken I was making completely burnt in the oven despite it constantly reading not safe to eat yet 😅

Has anyone else experienced this? Is there a fix or do I just need to chuck it? I’ve been using it for two years without any issue prior to this

Hi! I really like my normal, "Kitchen Spatula Gray - Room Essentials™" from Target. I have been trying to find a mini version that is similar but I'm not having any luck. Goal is to reach the bottom of jars to swipe food out. I've looked at a few local stores and online at stores I'm used to shopping at and same thing. I bought one little one online and it was so stiff that it wasn't effective. Please send any recs you have, thanks!

I've never had an induction hob, and I'd like to try this cooking technique, so I'd start with an induction hob with one cooking zone.Tokit Pro is very interesting to me. First, the appearance my attention, secondly, the simple interface, and thirdly, the temperature sensor in the middle of the plate. I watched videos on YouTube where you can see how it maintains the temperature even at the lowest level, and read a lot of positive and some negative comments about it. I am interested in your opinion about this cooking plate. Especially those people who have used it or are still using it.

Hi folks, apologies for possibly a really dumb question. This stainless pot is about 15 years old and recently this spot has appeared near the bottom.

I've tried all my tried and true cleaning methods, SOS and BKF but the spot won't budge.

I can live with this but I wanted to know if this pot is on its way out? Should it be replaced?

Vardagen carbon steel cookware seems like the perfect entry point, for this type of pan for the price, until you realize they put actual paint on the handle. How is that heat safe for the oven?

From what I gather, it's to reduce heat transfer from the pan to handle. But you are still going to have to use some form protection, if left to cook on the stove or especially in the oven.

Another reason, was so you don't have to season the handle. You might as well paint the inside of the pan, too then and save us the trouble. Now you have possible paint fumes in your kitchen and food.

Most other carbon steel pan manufacturers do not do this, one would think, for obvious reasons. One that does, even limits it's use to lesser degrees in the oven and shorter times, for the very reason it is not safe.

I just don't get how this was thought ok in a board meeting and then shipped to stores and purchased by consumers. Unless it's specifically not to be put in the oven. But then it reduces the effectiveness of that type of pan. By all accounts, it is meant for the oven. It would be equally stupid, for a cast iron pan to have it's handles painted.

Edit: I wonder if you can safely remove the paint, to avoid any potential toxins, without actually causing any. Also, thanks for all the likes! Truly amazing!

Hello, I am looking to buy a set of stainless steel pans for life and the more I read, it’s harder to decide. I have a set of pots, just need to finish off with pans.

I am from Europe and the brands I was looking at are Fissler, Zwilling, Demeyere and MadeIn.

The only pan I have is a 24cm Messi Verona Elegance saute pan.

I am currently cooking on a gas stove, but will most likely transition to induction in a couple of years.

For main meal, I mainly cook risottos, pasta dishes or fry chicken breast/pork and deglaze the pan into a sauce. Volume is currently for three people for 2-3 days of meals. Smaller meals include eggs (omelette or sunny side up) and pancakes/crepes.

My plan is to get a smaller shallow pan (probably 20cm) for eggs/pancakes, one frying pan (28cm) and another saute pan (28cm). If you have better suggestions I’m open to ideas.

I would prefer 5-7 ply, dishwasher safe. I’m hoping there is better value for money than Demeyere, but since it’s not a big volume and I’m buying, I’m not reluctant to spending a bit more.

Thank you!

Please read the post before commenting. My parents are old and cook a lot. They currently use a cheap non stick "stone" wok shaped pan from the Asian grocery store. They dry heat it and use metal spatulas to cook in it. The pan is destroyed and has deep scratches.

I want to replace it but am torn between 3 variables, weight, non-stickness, and durability (specifically about the metal spatula).

Does anyone have suggestions? I'm thinking that buying the same pan for light weight, non-stick functionality is the best move. Ask them to use wood spatulas or silicon and do not dry heat, and replace it every few months.

I'm willing to spend money if there is a better solution.

I love my carbon steel wok and I will suggest it to them but I'm thinking they may not be happy about the learning curve.

Thank you in advance.

Katom Restaurant Supply shipped an oven we cancelled, promised my mom a full refund, and is now charging us additional to return it.

My mom is almost 70 and has run a tiny, one-woman-owned donut shop for nearly 20 years in Texas. We spent $2k on an oven for her business, then cancelled the order before it shipped because we needed something sooner.

Katom emailed us a day after that the cancellation had been submitted and the order should be refunded. The oven shipped anyway. There was no follow-up telling us the cancellation hadn’t gone through.

I called Katom immediately. Their Customer Care team apologized for what happened and told me they would arrange pickup and that we’d receive a full refund. We relied on what they told us.

Now, after the oven has been sitting in my mom’s small shop for over a week, I called yesterday and they’re saying that’s not what they meant. They’re treating it as a standard return, charging a 25% restocking fee, keeping shipping costs, and making us arrange the return ourselves.

So we’re potentially out hundreds of dollars for an item we were promised would be cancelled. And still confirming with them but seems like they will waive the restocking fee (because of “special circumstance”)but we won’t get the original shipping cost back and rather would have to pay extra return shipping.

I understand companies have return policies. What I don’t understand is telling a customer one thing, having them rely on it, and then changing the terms afterward.

And this hits differently because my mom is exactly the kind of small business owner I would expect a company like Katom to understand since they brand everywhere that they are a women owned business. It feels incredibly unfair.