Has anyone seen this before? Barkeeper’s friend is not working

My wife wanted us to eat healthier and get rid of our cheap Teflon pans, so I bought nice stainless steel pans with 6" and 8" bases to match the burners on our electric stovetop.

It took a while, but I eventually figured out eggs. My method: heat level 4 for 6 minutes, add 4ml of oil, wait 30 seconds, then add the eggs. They’d slide around the pan perfectly. Once in a while they’d stick, but 9 times out of 10 they came out great.

Then my wife asked me to start making egg whites. These things are the devil. They glue themselves to the pan instantly, and half of them are still stuck there when I’m done. Afterward I have to soak the pan, scrub it, and sometimes break out the Bar Keepers Friend, which really kills my motivation to cook.

I gave up on crepes and pancakes completely. They’d start sticking after the second or third one, and I’d get so frustrated. I’d have to wash the pan, scrub it, and then wait another 5–6 minutes for it to heat back up. Just making a batch of pancakes ended up taking 20–30 minutes. I also started making my own corn tortillas after seeing how easy they are. Every time, though, the pan ended up covered in black scorch marks that took a couple of minutes of scrubbing with Bar Keepers Friend to get off.

I still use the stainless pans for ground beef and chicken, but even then I don’t really enjoy it. I freeze my chicken breasts, thaw them, and squeeze out as much water as I can with paper towels. The second they hit the pan they sizzle for a bit, and then the pan fills with water and cools right down.

I bought a large ceramic pan a couple of days ago and rediscovered the joy of cooking. Eggs, pancakes, crepes, and tortillas all take a couple of minutes. I can put the food in the pan, go make coffee and wash dishes without looking at it, and it’s fine. With stainless steel, if I look away for 30 seconds, the food is welded to the pan.

Also works on cloudy cookware and utensils in Stainless and Titanium

I tried to make some home fry style potato’s in my pan today. Let the pan heat up properly, added a good amount of olive oil, threw the potato’s in, and then added butter after they were about halfway done cooking to try to help crisp them on the bottom

When I went to stir, the bottom of all the potato’s just stuck to the pan

Any tips on how to cook home fry style potato’s in the future? Thanks!

I finally used BKF.

scratches were mainly caused by failed cooking and scratching off the deeply burned remains

We have cast iron but I just purchased SS pans, my question is this..... what is everyone using for utensils to cook with? Currently we have SS utensils and unsure if that's a problem for scratching.

Can’t thank you guys enough, followed the tutorial by PrudentReviews on YouTube. I got the pan up to heat, then lowered the heat almost all the way, added a little oil followed by a tiny bit of butter, added the eggs and that’s all she wrote.

Thanks for all the tips everyone, I’m no longer handicapped by such a simple meal lol.

I just purchased my first stainless steel pan today. A 12 pc set by cuisineart. I’ve never owned my own kitchen pots and pans, and I was so excited to use them for the first time.

I also chose today as my first day to cook a steak ever using this 10” pan.

After cooking the steak with butter, I set the pan aside for a few minutes to slightly cool, then let soap and water soak in the pan while I ate my steak.

Doing dishes now, and I removed the physical grime and slight crust from pan searing. However this golden brown stain has remained. Is there a way to remove the stain, or can someone diagnose what this problem is?

I have a high interest in keeping my set in “near perfect” condition, but I understand that I am human, and I’m prone to make mistakes.

Hey yall pretty new to stainless steel cooking only stainless steel i have is a viking pan i picked up for pretty cheap but the heating seems uneven? Seems like every time i use the pan the bottom 1/3 of the pan closest to the handle seems to get hotter than the rest. Pan does not look or feel warped. Pan is being used on your typical apartment electric glass top stove. Stovetop does not seem warped or anything of the sort either. Worth still messing around with the pan and try to find a fix for the heating issue? Or just get rid of the pan for something nicer? Any recommendations or ideas are appreciated. Also any recommendations for a high quality stainless pan that (hopefully) won’t cost an arm and a leg. 300$ max ideally under. Thank you.

Here is what my pan looks like pretty much every time after cooking scrambled eggs. I’ve tried low heat, medium heat/Leidenfrost effect level heat, I’ve tried moving the eggs nonstop and even letting them set for a minute. In addition to these different stirring/heat methods, I’ve tried using them all with different amounts of fat such as butter, avocado oil, a mixture of both both large and small amounts. Idk what to do that this point, TIA.

What are these marks and how can I remove? Pan is smooth so it is in the metal. I've tried vinegar and BKF. And I scrolled through this sub for a while but couldn't see anything that looked like this. Please help 🙏

I suppose they’re from the oil but not sure why they even appeared. I tried scrubbing them with the rough side of a kitchen sponge but it doesn’t do anything. Also tried to scrape it off with nails - nothing as well. I saw some methods with baking soda but not sure if it’s going to help with THOSE

do any of you guys get such stains as well? how do you get rid of them?

edit: so many of you mentioning bar keepers friend… sorry guys but not everyone lives in the states, ya know

Hi folks,

After many years with the Costco-clearance Calphalon Non-Stick cookware set that I bought myself when I moved into my first apartment, I'm finally ready to upgrade.

I really don't need much. The majority of cooking that I do is handled by two large carbon steel frying pans and a carbon steel wok (I make a lot of stir fries, noodles, etc), so I really just need a few pots of varying sizes for making curries, soups, and sauces.

So, I'd like to get myself some nice stainless steel pots. Seems easy enough. The issue I'm currently having is basically option paralysis - every company has dozens of different lines and I'm struggling with the differences between many of them.

For example, my local Ross, TJMaxx, and Home Goods all regularly have Cuisinart cookware available, much of it is tri-ply. However, Cuisinart alone have four different lines of tri-ply cookware: the PureClad, the French Classic, the MultiClad Pro, the Profile, and then the 5-ply Custom-Clad.

Similar issues persist with other brands across a wide range of price points, and then there are the highly-rated DTC brands like Made In, Misen, and Goldilocks.

My question, ultimately, is, does it matter? Is there a meaningful difference in the quality and performance of, say, a $35 tri-ply Cuisinart pan from Home Goods and a $200 tri-ply Made In pan?

I would think "probably not for most people," but I defer to y'all.

Cheers!

Hello,

I have a de buyer affinity 5 ply stainless steel pan, I noticed it rocks a little (more when hot).

Probably about 0.1 - 0.2 mm.

Is it within tolerance??

I might also note I have had very crappy ceramic hobs.

What do you all think?

Any idea what’s going on with my pot here? I use it mainly to boil eggs. The stuff on the sides doesn’t seem to come off at all. It says dishwasher safe so I have put it in the dishwasher and handful of times but usually hand wash

Got this lil mofo at lidl years ago for like $8. Didn’t use it much at first because I was using cast iron and carb steel and I didn’t understand how to use it.

Stainless is now the thing. Lighter in weight. Don’t have to worry about seasoning. Can scrape and rough the heck out of it with metal utensils or literally anything. And one of my favs: putting it in the dishwasher. This thing and my 12” sauté has been in the dishwasher a ton.

Like many of you, I always want to keep buying more pans and cookware but this thing just don’t quit. It does 99% of what I cook.

Enjoy your stainless stud.