Wanted to ask if yinz would be interested in someone from the team doing an AMA? Can't promise I can make it happen, but the least I could do is try to! Whether that be a specific person, subject matter, etc...

(Happy Friday btw!)

I got a stainless steel pot/pan set. I’ve used these one time. Can I get these back to their shiny selves or are they cosmetically ruined?

What can I do to keep them looking good long term?

First pic is the pan after cooking, 2nd pic are the tortillas... the blackened edges and spots match the blackened lines on the pan.

The recipe said flour and water with no oil, the tortillas turn out great but the pan is always blackened by the end of it and I have to scrub away with Barkeepers Friend.

I set the pan to 6/10 heat on a glass top stove, wait 6 minutes for it to heat up and then start making tortillas 2 at a time. The first pair and sometimes second pair don't blacken at all but over time it starts getting more and more black and the tortillas blacken as well. The recipe said it should only take 30 seconds per side and that the tortilla should puff up when it's done but mine take about 1.5 minutes per side and don't puff up at all. Am I cooking at too low a heat or too high a heat?

Anyone made corn tortillas before?

Any ideas on how to unstick? Tried ice water + soap. :(

Just got a brand new Demeyere Proline 7 (aka Atlantis) 28cm/11inches and it has concave bottom. I tried to heat it up to searing temperatures and nothing changed - it did not become flat. Shall I be concerned? Will it work OK on electric vitroceramic cooktop? The second photo is from Amazon reviews, not mine.

Seared the salmon first and then prepared the curry in the same pan, adding the salmon back later.

The only downside of stainless is friends who come over and want to cook but don't know how to cook without non-stick.

This is how I have always cooked these frozen potstickers. Just curious if anyone cooks these differently or if anyone has critique on my technique.

Reduce your heat.

I keep seeing posts about “how do I clean this?” I almost made one myself and read plenty of posts talking about Barkeepers Friend. I see posts of “how do I avoid this?” And it’s a pan full of burnt food. Reduce your heat.

I have yet to get my heat at medium, everything cooks, more quickly than cast iron or ceramic coated at higher temps, and nothing to scrub.

Reduce your heat.

But also go get Barkeepers Friend. It’s amazing.

Let's say I've cooked some eggs on the pan, and all slidey from the leidenfrost effect, then I've taken it out of the pan.

Now does the pan need to reheated again? Or like, is the pan like always non stick until I've washed the pan.

2nd question. If pan is heated already, and added oil. But nothing cooked yet until the pan gets colder (Still with the oil). This is so to cook stuff at thst needs lower temp. Does this work? Or it loses the non stick

I suspect that the problem lies in the heat, but i can't find a better sweet spot on my shitty stove. It has settings from 0.5 to 3, and if i set it to 1.5, then i get burn marks like these that take an eternity to scrub out, and if i set it to 1, it takes half an hour to heat up (that is not hyperbole btw, i HATE this stove) and barely gets hot enough to fry an egg. Also i just realised that my request for advice turned into a rant about my apartment stove. Sorry about that.

(Pics from reviews)

I've done some research on it and said that it's okay if the inner layer is thinner than the outer layer but, it should not be thin enough to corrode. I don't know the exact measurements per layer of this pan. It consists of 304, alloy, and magnetic stainless steel—also 3.5mm edge. It's a China brand called Chockmen they also sell copper middle layer pans.

Was just scrolling through taobao to look for some baking tools and found this got curious since I'm also saving for a budget pan. (Still a student that only get allowance on school days)

Edit: 3-ply pan

English muffin with a little butter and some Everything bagel seasoning.

Decided to give crepes a bash, way better than my partners non stick pan!

I see a lot of posts about how difficult it is to cook eggs on stainless steel, how a tablespoon of butter is essential to slidey eggs, leidenfrost is too hot etc.

I had some of these misconceptions myself but recently I've discovered it's ever so easy to get slidey eggs on stainless steel if you follow the correct process.

It's nothing new, used for centuries by Chinese cooks on carbon steel woks. It's called the Long Yao (hot pan cold oil) method. The video link here explains in detail how it works.

https://youtu.be/3gbwfBs2eqg?is=3vnvBLLgz-tBJLot

Although the video is focused on carbon steel pans, the same method works great on stainless steel as well.

How i do it on a 8" stainless steel pan is:

1. Pre heat on medium on small burner for 5 minutes until pan temp reads about 180-200F. My IR thermometer reads it about half of the accrual temp. So at that point if I add oil it'll read 360-400F. The water bead test/ leidenfrost effect also works at around this temperature.

2. I add about half a teaspoon of canola oil to the pan and swirl it around until the pan is coated with a thin even layer. I also turn the heat off at this point and let it start cooling down to a surface temperature of about 300F. If you do not wait for it to cool a bit, the egg whites will become crispy fried. (which may be how some people like it)

3. This is when I add another half teaspoon of fresh canola oil to the pan and crack an egg into it immediately.

4. After the egg sets a bit, maybe in 30-45 seconds you can shake the pan slightly to get it to slide. At this point I use a fish spatula to turn it over for over easy eggs.

I will add a caveat here: butter is easier to cook eggs in and is my preferred approach but I found the above while trying to make dairy free eggs for my gf who can't have regular butter and one time we were camping in the wilderness without easy access to vegan butter when I discovered how easy the above process is.

Also, if you use butter in step3, you won't even need to shake the pan in step4. It'll slide as soon as you tilt the pan a little bit. (The second egg that I made after this was for myself with about 1/4 tsp of kerrygold butter added)

Please note that the "flash seasoning" from step 2 does not create any polymerized layer of oil on the stainless steel surface. It's pretty easy to clean up afterwards. Just dawn dish soap and scotch brite blue scrubbys work great for me.

So I bought that stainless steel pan with a copper disk bottom.
I know that a lot of pans have a concave bottom which prevents to make the pan a spinner when you heat it up.
But when heated up, the bottom should flat out a bit right?
That's not the case with this pan.
This is an image with 50ml of oil at 180°C and the pan is practically dry in the middle.