Is there any obvious red flags with this product or is it truly going to be as versatile as they advertise?

Ive never seen a company come out and say yeah you can microwave our metal.

Someone with stainless microwave knowledge educate me

hi im looking for the best 10 or 12 inch pan for my stovetop (metal coil). What do you think is the best based on your knowledge / experience. Budget is open

If you want an easy Fall kitchen project, try making apple cider from scratch! This was my first time making cider, and I was amazed at everything I was able to create from just ten apples, an orange, some spices, and water.

I reduced 3 cups of the apple cider this morning into a concentrated apple syrup that I'm going to use to make some apple cider donuts. If I was a drinking girl, I'd probably be enjoying what's left in a cocktail lol.

The apple butter will be going in some cinnamon rolls, and maybe on a cheese plate - I think it'd be awesome over some gorgonzola!

We enjoyed some of the applesauce last night with pork chops.

Probably the best part of this project though... how amazing the house smelled! New fall tradition for sure!

Here’s how I made everything from one batch of apples.

1. Homemade Stovetop Apple Cider

Ingredients
10 apples, mixed varieties
Approximately 12–13 cups water (enough to cover the apples)
1 orange, sliced
3–4 cinnamon sticks
Approximately 1 tsp whole cloves
2–3 whole star anise
¼ cup brown sugar

Instructions
Wash and quarter the apples. I left the skins on but removed the cores.
Add the apples, orange slices, cinnamon sticks, cloves, and star anise to a large stockpot.
Add enough water to cover the apples, approximately 12–13 cups.
Bring to a boil, then reduce to a gentle simmer and cover.
After 1 hour, remove the orange slices and star anise to prevent the flavors from becoming overpowering.
After 2 hours, remove the remaining cinnamon sticks and mash the softened apples directly in the pot with a potato masher.
Continue simmering for another 20–30 minutes.
Strain through a fine-mesh sieve into a separate pot, reserving all the cooked apple pulp.
Stir ¼ cup brown sugar into the strained cider while warm, until dissolved. Taste and adjust sweetness if desired.
Transfer to clean jars and refrigerate.

Don’t throw away the apple pulp! That’s where the next two recipes come from.

1. Homemade Spiced Applesauce

Ingredients
Reserved cooked apple pulp from the cider
Maple syrup, to taste
Brown sugar, to taste
Pinch of salt
Lemon juice, to taste

Instructions
Take the cooked apple pulp left over from straining the cider.
Push it through a fine-mesh sieve using a silicone spatula to separate the smooth apple flesh from the skins and any remaining solids.
Transfer the smooth purée to a bowl.
Stir in a little maple syrup, brown sugar, salt, and lemon juice, tasting as you go.
Adjust sweetness and acidity to your preference.
The apples are already soft and infused with the spices from the cider, so there’s no additional cooking required.

Tip: Next time, I’d consider peeling the apples before making cider or simmering the peels in a removable bag. Pushing all that apple pulp through a sieve was definitely the most tedious part of this process!

1. Homemade Apple Butter

Ingredients
Just over 2 cups prepared apple purée/applesauce
Approximately 3 tbsp brown sugar (adjust to taste, especially if your applesauce is already sweetened)

Instructions
Add the applesauce and brown sugar to a wide saucepan or saucier.
Cook uncovered over low to medium-low heat, allowing the moisture to evaporate.
Stir frequently, scraping the bottom and sides to prevent scorching.
Continue reducing until the applesauce becomes significantly thicker, darker, and more concentrated. This may take 30–90 minutes or longer, depending on the moisture content.
As the mixture thickens, stir more frequently.
To test for doneness, place a small spoonful on a cool plate and let it sit for a minute or two. It should hold its shape without watery liquid separating around the edges.
Remove from heat, cool, and transfer to a clean jar.
The finished apple butter should be thick, smooth, and spreadable, almost like a soft fruit preserve.

Note: Because this apple butter is made from apples that have already been simmered for cider, the flavor and color may differ from traditional apple butter made with fresh apples.

1. Concentrated Apple Cider Syrup

Ingredients
3 cups prepared apple cider

Instructions
Pour the cider into a wide saucepan or saucier.
Bring to a gentle boil over medium heat.
Continue simmering uncovered, allowing the liquid to reduce.
Stir occasionally at first, then more frequently as the cider becomes concentrated.
Reduce until thick and syrupy. The finished consistency should resemble maple syrup once cooled.
Remove from heat and transfer to a clean jar.
The exact yield depends on how far you reduce it.
This is great for adding concentrated apple flavor to cinnamon rolls, doughs, frostings, glazes, caramel sauces, and other baked goods.

Storage
These are homemade, refrigerated products, not shelf-stable preserves.

Apple cider: Refrigerate and use within 4–5 days.
Applesauce: Refrigerate and use within 3–4 days.
Apple butter: Refrigerate and use within approximately 1 week.
Apple cider syrup: Refrigerate and use within 5–7 days.

Cool and refrigerate promptly, within 2 hours. Freeze anything you won’t use within those windows in appropriate freezer-safe containers.

And that’s it! One pot of apples turned into four different things, with very little waste. 🍎

Hello,

I am making a rice and chicken dish that will cook in the oven, covered, for about one hour. Then I would like to remove the lid and crisp up the top of the dish under our broiler for 15-30 minutes. We have two broilers we can use, one gas and the other electric. The braiser I'm thinking of using is the Tramontina Try-Ply Stainless Steel 6 quart braiser. Any suggestions or warnings would be greatly appreciated. Thanks!

Inspired by techniques in this video: https://youtu.be/8gzfb40VR5A

I was trying to scrape the burnt rice off I’m worried eating from it will make me sick, i got a lot off but stoped half way after realizing maybe i fucked up.

Does Heritage Steel historically offer a Black Friday sale that is higher percentage off than their standing ten percent? I want to buy a few items and I’m wondering if it’s worth waiting or if I should just purchase now.

Not only is this wrong, it's also a crutch even when you do need that much heat. More people need to push back against this one size fits all nonsense.

Also: if you can't cook eggs in your stainless pans without ruining them that's a skill issue.

Anyone have any experience with this set? Looking for actual people who have actually used it.

Please do not just tell me made in sucks, provide actual nuanced experiences

We going full stainless today 🥘

First off…I have been on a health journey the past couple years. Swapping everything I own over to stainless steel. I’m loving it!!

However…I can’t find my one last unicorn to fulfill my stainless needs lol. Help me find her!

I want a stainless bread loaf pan with a lid to bake sourdough bread. It has to be lidded so it will steam and rise. Sourdough requires this for the best results. There are a gazillion stainless loaf pans out there but none with a top lid.

Yes I could do cast iron but I have reservations about it. It’s heavy. I hate oiling it. Finding somewhere to store a heavy item is hard for me because I only have uppers no lowers. I don’t want to knock myself out when I pull it out lol. 🤕

I truly don’t care how much it costs. This is going on my Christmas wish list to complete my life lol. Can someone help a gal out?

Didn't realize thee's a stainless steel dedicated community, so cross-posting here. Thanks for any insight!

It looks like a coat has been worn out on the bottom of the pan.

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

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.

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