The stainless-steel tag has no wiki summary.
10
votes
4answers
864 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 ...
7
votes
4answers
485 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 ...
4
votes
1answer
179 views
Enameled cast iron vs stainless steel for acids
Are enameled cast iron pans or stainless steel pans better for cooking with acids like tomatoes? I am wondering if I can use all cast iron/enameled cast iron pans, or if I need a stainless steel pan ...
7
votes
3answers
699 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 ...
3
votes
7answers
7k views
How can I stop fish from sticking to a stainless steel pan?
I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always adhere like cement. She also said that the ...
6
votes
3answers
469 views
Navigating the different types of cookware - new kitchen advice
I am looking to buy new cookware and I am confused by all the choices I have. I am trying to balance healthyness vs. ease of use vs. taste of prepared food vs. total cost of ownership (in that order).
...
10
votes
1answer
474 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 ...
3
votes
9answers
2k views
How to remove film from stainless steel pan
I have an unsightly film around my stainless pan as shown here:
What is causing this to happen?
And how can I remove the film? I have soaked it in soapy water, scraped it with a plastic scraper, ...
10
votes
4answers
5k 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 ...
2
votes
1answer
5k views
Are stainless steel frypans oven safe?
I have a Cr-Ni stainless steel frypan which I'd like to toss in the oven. It doesn't have any plastic/wooden components ; the whole thing is SS including the handle.
Is it oven safe?
6
votes
5answers
4k 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 ...
1
vote
2answers
1k 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
665 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 ...
2
votes
1answer
3k views
How do I get rid of burn marks in my pots? [duplicate]
Possible Duplicates:
How can brown stains be removed from pots and pans?
How to keep my stainless steel skillet clean?
A couple of times I've left things cooking a drop too long - and all ...
6
votes
7answers
2k views
Food sticking to fry pan
I've been having a problem lately with my potstickers sticking to my pan too much. This didn't start happening until recently.
I'm using my stainless fry pan rather than a nonstick. Mostly, because ...
22
votes
5answers
10k views
How can brown stains be removed from pots and pans?
I haven't been cooking for long — recent college grad — so I'm doing a lot of experimentation and making a lot of rookie mistakes. One of them is shown here for your viewing pleasure:
...
5
votes
7answers
3k 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 ...
3
votes
3answers
2k views
How do I recognize a silver utensil?
Being visually impaired, looking at the color of a utensil doesn't tell me whether it's silver or not, so I'm wondering if there are other easy ways than simply "tasting the utensil" to tell if it is ...
16
votes
4answers
2k 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 ...
