54 votes

Are all stainless pans necessarily non stick?

I would go further than the other answers and even say that it is the opposite of your understanding: The terms "non-stick pan" and "stainless steel pan" are mostly mutually ...
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  • 124k
27 votes
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Are all stainless pans necessarily non stick?

A non-stick coating is a specific chemical applied to the surface which makes it very hard for food to stick. When people refer to a 'stainless steel pan', that does not imply that it has a non-stick ...
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  • 7,153
24 votes

Are all stainless pans necessarily non stick?

No, not all stainless steel pans have a nonstick coating. Your average pan with the silvery inside is simply stainless steel, not coated. (Source) Nonstick coatings are usually dark or black and have ...
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  • 53.9k
10 votes

Is copper cookware really better than stainless steel?

Summary: All materials are different, and copper is no exception. It has some unique thermal properties that may be desirable for some applications. But other combinations of materials (particularly ...
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  • 31.5k
10 votes

What are the grey-black specks that appear when whipping cream in stainless steel bowl?

Those look like air pockets - you're using an unusual whisk, perhaps it can't get enough "bite" on the stainless steel bowl to pop them, whereas the plastic bowl's texture offers enough resistance. I'...
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10 votes

Black spotting/dust in stainless steel utensils.Is this mildew?

The specks are corrosion pits. Austenitic stainless (aka- 18-8 , 304 , and several other numbers) are notorious for pitting in salt (halides). The 316 and 317 with molybdenum are more resistant but I ...
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  • 1,062
8 votes

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

Lots of opinins but not much metallurgical knowledge.....reminds me of hotroders thinking something is better if its made out of billet instead 6061 AL (same thing). Where's that crazy smilie? ...
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  • 81
8 votes

What are the grey-black specks that appear when whipping cream in stainless steel bowl?

We just experienced the same phenomenon, and we were able to confirm that the specks were NOT bubbles - if we were careful enough, we could isolate the flecks. They came in different shapes - some ...
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  • 894
8 votes
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Trouble frying an egg on a stainless steel pan

From your description there are two things that stand out to me: 1) stainless steel pans should NOT be seasoned in a manner similar to cast iron. These are completely different materials, and if you ...
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8 votes

Can I use stainless steel scrub to clean regular dishes?

You can but you probably shouldn't. Stainless steel scrubs are quite coarse, rough and with sharp edges. They are particularly abrasive, suited for scrubbing the pan's metal surface and removing the ...
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8 votes

Deep frying with tallow in a stainless steel pot

I don't think you will have the risk of fire, as long as you keep the oil in the pot. Temperature will modulate more quickly than in cast iron, but it is not going to vary much within the pot itself. ...
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  • 63.9k
7 votes
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Sharpening a knife

Grit means very little for sharpness beyond ~2000. Far more important is a consistent angle. This is a good article that explains the angles a good sharpening tool will have a angle guide, ...
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  • 581
7 votes

Deep frying with tallow in a stainless steel pot

You can't really get uneven heat distribution in a pot full of liquid. The liquid on the bottom heats, causing it to expand and become lighter than the liquid above it. This leads to a constant ...
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  • 20.1k
6 votes

Safety Question about making stainless steel flat-top

In my years of cooking in restaurants i do not remember seeing a stainless steel flattop. so i did some poking on the world wide inter tubes and found this quote from wikipedia "The vast ...
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6 votes
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non-rusting sauce pot for boiling water

Just use a glass pot, Corningware make some decent ones that can be used on a stove. But any glass pot designed to work on a stove with direct heat/flame exposure should work in this case. If you are ...
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  • 1,084
6 votes

non-rusting sauce pot for boiling water

Quality austenitic stainless steel* should certainly not rust from boiling plain water (excepting MAYBE some rust in places like handle weld spots - the metallurgy is upset in these spots, and usually ...
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6 votes

Burned pan health issue

It is unlikely that the burned residue from eggs warrants either tossing the pan or the stove. In fact, depending on what the pan is made of, you could likely clean it and continue to use it and the ...
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5 votes

White cloudy areas on bottom of new stainless steel skillet

Sprinkle the 'cleaned' dry pan with coarse salt - add any kind of inexpensive vinegar, just enough to wet the salt to a wet paste, scrub the pan with this paste with a paper towel for 30 seconds or so,...
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5 votes

Baking bread - stainless steel or potless?

In my mind, bread baking containers are divided into two categories: 1- Pans for shape Many bread pans are used only to give bread shape. These can very from "normal" loaf pans for sandwich bread ...
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  • 46.8k
5 votes
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Can you make tortillas/pitas on stainless steel?

Tweaking your technique, rather than pan choice, may help a bit - people often use whatever is to hand to make recipes, and what you have is what you have as far as pans go. I've used the same ...
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  • 11.6k
5 votes
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What is the best method for stick-free cooking of bacon in a stainless steel pan?

First of all, it is difficult to get right. Don't be disappointed if you need some time to learn how to do it well. As for your method, there are two things in your description you can improve on. ...
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  • 124k
5 votes

Is is safe to use a stainless steel pan that has been cleaned with bleach (Comet)?

Can you smell bleach? If yes, rinse it & use it. If not, just use it. Is it stained? If not, just use it. If yes, you can remove the staining with bicarbonate paste made with water or Barkeeper's ...
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  • 23.6k
5 votes
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Damage to pan bottom

Baking soda is a mild base (the opposite of being acidic). In the right concentration & environment, it can be a corrosive. What happened is that in addition to taking the burned bits off your ...
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  • 8,066
4 votes

Do I need to season a stainless steel saute pan?

No, don't season stainless steel unless the manufacturer recommends it. Read the accepted answer here: Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan?. That's how to best ...
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  • 58k
4 votes

Does stainless steel affect garlic flavors in food?

Drawing from some of the linked resources, it seems that one of the main theories about how those stainless steel "soaps" work is by interacting with sulfur compounds present in onions and garlic (...
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  • 14.7k
4 votes
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Placing a ceramic bowl over stainless steel saucepan

It will take longer to heat than a thin metal bowl. It probably wouldn't crack, being oven-safe - it's just being exposed to steam, not direct flame, so long as it is above the water, not sitting on ...
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  • 10.5k
4 votes
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Stainless nonstick, not vs, but both? What's the point?

Many stainless steels are ferric, so will work with induction cooktops. Aluminum cannot interact with magnetism, so cannot work on induction, so many companies offer stainless steel non-stick pans for ...
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  • 66.6k
4 votes
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Copper-lined stainless steel vs pure copper skillet

As a general rule, a solid copper pan and a "copper-lined" (either plated, or possibly a thicker layer bonded in some way) are likely to be quite different in terms of heat distribution, since ...
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  • 10.5k
4 votes
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Will putting a salted steak into a preheated stainless steel pan cause pitting?

I don't think so. The contact time is so short. These pans are meant to take a beating. They are very high quality SS. If it bothers you, get a cheap cast iron pan for this type of thing, it's what I ...
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4 votes

Prevent onions and potatoes from sticking to bottom of steel pot for stew

If your spices are sticking to the bottom you may have the pan too hot, and/or not enough oil. Spices need definitely benefit from some frying to release their flavors, however too hot and you can ...
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  • 66.6k

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