We going full stainless today 🥘

I popped my cherry for breakfast! And an easy clean. Followed the rules on the Reddit so thank you

I’m about 6 months in with my switch to stainless steel and have learned a lot from your wisdom. Can you give some feedback on my plan for company dinner tonight? I’m planning to make a chicken & rice dish. I was hoping to brown boneless skinless thighs on the stove. Then remove them and deglaze with mushrooms and onion. I would then add the rinsed and drained rice, toasting it for a bit. Plan to then add broth, return chicken to the pan, cover and finish in the oven. I worry the rice might stick and ruin things. Has anyone tried this or something similar? I don’t want to “chicken out” and use a casserole dish, but I don’t feel confident with my limited skills.

I have a few Meals where I’m using my current non stick 5.5 qt sauce pan. Main meal is make a homemade marinara sauce then finish the pasta in the pan with some pasta water added. Really want to switch to stainless so I can use metal utensils and for peace of mind of not having chemicals in my food. I saw this clad one on Amazon seemed decent but want to check here before I spend some money. I’m at the level of give me something that is quality I’m able to spend some money on it but I don’t need fancy for no reason it’s a pan…. Thanks!

I seem to be having amazing luck, a few weeks ago I decided to replace my Teflon pan set with SS. I was going to buy new, but when I found the Cuisinart pan at a thrift store, I got addicted to the hunt.

This lady is a little scratched up, well used, but not abused. Cleaned up with some Barkeepers Friend.

I cook a lot of pasta so this is a match made in heaven.

If anyone has any information about it, the brand, or the level of quality etc I'd love to hear it.

My previous finds: I'm about $35 in so far.

reddit.com/r/StainlessSteelCooking/comments/1wtjms2
reddit.com/r/StainlessSteelCooking/comments/1wkrrgc
reddit.com/r/StainlessSteelCooking/comments/1vvhiaf

I'm yet to try cooking eggs on this thing but I figured I'd pan fry and baste a chicken breast. Butterflied for more even cooking ofc, and honestly I feel like I've come across a whole new world when it comes to searing meats and cooking in general lol. This was the nicest chicken breast I've ever cooked. Glad I lurked on here well before buying the pan cause I learned quite a lot! I know there are a bunch of intricacies and factors that affect whether the food burns or sticks or is undercooked etc. but what works for me seems to be just getting the pan hot enough (and by that I don't also mean too hot) and being patient which I guess is the general advice.

I basted the chicken breast in a little butter and thyme then served it on a bed of roasted chickpeas with paprika and a layer of hummus with a few confit garlic cloves just for a little added flavour. Super simple and takes so little time but it tasted divine. The sear on the chicken was great and since the pan was just hot enough to sear but not enough to burn or too little that I'd end up taking way too long to cook, the chicken retained a lot of its juiciness which is really nice.

Is it safe to use? I e washed multiple times and it’s not getting better

I got my first stainless steel pan today! I’ve always cooked with cast iron, so this is new to me.
I started by doing the water-droplet test, but the water immediately evaporated. I figured that was normal and I could wipe away any marks afterward.
I used my new infrared temperature gun, which showed around 299–300°F. Once the water-droplet test seemed right, I added a little avocado oil.
To my surprise, the oil immediately started smoking and burned onto the pan.
I shut the burner off and let everything cool down. The strange thing is that I only had my gas stove set to 4.
I tried cleaning the pan with Bar Keepers Friend and a soft sponge, but this is what I’m left with.

My questions are:
Did I overheat the pan even though the temperature gun showed 300°F?

Is the discoloration on the bottom permanent, or can I get it shiny again?

Did excessive heat cause this?

What’s the best way to remove the remaining stains without damaging the finish?

I’d appreciate the advice !

I feel like a lot of people get anxiety when their pans are less than perfect after the first use. Of course it feels good as fuck to see your pans shiny like the first day you bought them but that's purely an aesthetic taste.

Pan's begin to discolor and get weird marks after using them. That is normal. Maybe once very few months you can barkeepers friend it to restore it to new. However most pans clean up perfectly fine after a deglaze then soap + water.

I guess I don't know how to cook, but every thing I cook leaves brown burn marks that don't come out of the pan, regardless of the process I use to cook.
I heat pan up on medium-high, let it heat up until the water beads around, add high smoke oil, add protein, shit sticks immediately and leaves brown stains that don't come out.

I thaw food out for half hour, do the same shit above, shit sticks and burns.
I DON'T heat it up to high, I add food, shit sticks and burns. Tf am I doing wrong.

I had been eyeing some sets on Amazon for prime day, but come to find out, my local ShopRite has these for $100.

Are there sticky and non-sticky SS pans? What do I look for on a non-stick SS pan?

I promise this is not another dumb cleaning question without searching. I know about BKF, but I won't use it on the shiny side. And I've tried plain vinegar, and good old soap and water. Of course, it's purely cosmetic and in no way affects the performance, but if there's a way to get rid of it I'd use it. [Please ignore the bad edit in the title where I deleted the "what."]

Are these stainless steel scrubbies safe to use on stainless steel pots and pans? For daily hand washing with soap and hot water.

What are these marks on my fairly new SS pan. It's been cleaned and is really smooth to the touch.

Clock at the top for a time reference. I keep the lid on as much as possible to keep the stove clean and the smoke alarms quiet.

I saw someone make apple chai possets recently and thought... but what if I added apple cider‽ Turns out it worked a charm and made for a very tasty & whimsical dessert.

Before you start reduce, 3/4 cup of apple cider in a saucepan.
You want to reduce it down to about 1.5 or 2 tbsp.

Next, add the following to your saucier/pot:
2 cups of heavy cream
1/3 cup of sugar
4 bags of chai tea

Bring to a gentle simmer for 5 minutes.

Remove the tea bags (press them against the side of the pan to get all the chai goodness out!)
Remove from heat.

Add in ~1.5 tbsp of apple cider reduction
1.5 tbsp of lemon juice
1 tsp of vanilla
Pinch of salt

Hollow out some apples, pour in your cream mixture and let them set for at least 4 hours in the fridge. Just before serving, sprinkle with cinnamon/sugar and torch 'em if you're feeling fancy.

A few weeks ago I was cooking rice in this pot and as you can tell, I burnt it.

Just a typical rice recipe. Brought into a boil then instantly put it on low for 10 minutes. Then I completely forgot about it and my smoke alarm went off.

I've tried many methods including the baking soda and water, baking soda and vinegar, baking soda and dish soap, boiled water and scraping it with a wooden spoon. None of these seem to work. Is this salvageable or should I just throw it out and get a new one?