1
vote
1answer
176 views

Why did the bottom of my stainless steel pan burn during seasoning?

While I was seasoning my stainless steel pan, the bottom turned brown before I added the oil. Why did the bottom of my stainless steel pan burn? Can I remove the stain?
12
votes
1answer
3k views

Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan?

In the context of boiling water for pasta or other purposes, all over the Internet the advise is oft-repeated that salt should not be added to the water when it is cold in order to prevent damage to ...
7
votes
4answers
5k views

Why would I prefer carbon steel (rust prone) kitchen knife?

I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question) Now my question is - why face the trouble? Why ...
1
vote
2answers
3k views

White stains & muddy deposits in stainless steel pots

I use stainless steel pots on an induction cooker for boiling water for preparing food for an infant. I use bottled and supposedly clear and soft water. When I pour the water into the pot it is ...
8
votes
2answers
2k views

Scratched Stainless Steel

I have a set of stainless steel pans that I absolutely love, and my 12" frying pan has received LOTS of use since I bought it. This is my first ever stainless steel pan and I'm pretty aware of all the ...
7
votes
3answers
1k views

Stainless Steel Pan — gray bottom. Why?

Just started using a stainless steel pan. First thing I cooked in it was bacon followed by some fried rice. Stuff stuck to it, but a quick soak and it all came off. However, once I cleaned and dried ...
7
votes
6answers
10k views

Do I need to season a stainless steel saute pan?

Okay, I received a nice stainless steel saute pan for Christmas and in looking around online there are people that say I need to season it. Most of the techniques I've seen involve oil and salt and ...
5
votes
7answers
6k views

What is the proper way to maintain a can opener?

I bought a hand crank can opener (Oxo) because of the good online feedback and only use the "shake" dry approach. It quickly developed rust in between the metal. If I invest the time and scrub, I can ...
16
votes
4answers
4k views

Why is the dishwasher not recommended for my All-Clad MC2 line of pot and pans?

I just looked on the All-Clad website (faq 7 and faq 13). It says that because the MC2 has a brushed aluminum alloy exterior, it mush be hand washed. Why is the dishwasher bad for it? It's just soap ...
10
votes
5answers
13k views

Is copper cookware really better than stainless steel?

This is somewhat related to the question about copper vs. cast iron, but this is about copper vs. pure stainless steel. I had an old stainless steel stockpot that warped (it was very, very cheap ...
10
votes
4answers
1k views

Which is better to sauté with, stainless steel or Teflon?

Lots of times in recipes, they'll specify using a stainless steel pan, but I find the non-stick aspect of Teflon to be an advantage. Is stainless steel really better, and if so ,What about it makes it ...