Stainless Steel Cookware or Iron Cookware?
Anitha Kishore
10 months ago
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sushipup2
10 months agoRelated Discussions
Black residue on new stainless steel cookware
Comments (25)I've had this happen with ANYTHING made of stainles steel, when it's been scrubbed, for at least the last 30 years. My kitchen sink, cookie sheets, skillets, etc. I've had many of the things for over 30 years, so it's not because they're "new" or "coated". After scrubbing I always wipe then with paper towels until the black residue is more or less gone, and then rinse and dry once more. I don't want whatever it is in my food. I contacted Scotch-Brite because their green scrubbers are what I usually use, and I hope to hear back from then in a couple of days. Somebody somewhere must know... I'm just so glad to see this thread about it. I haven't been able to find an answer -- or even find it mentioned -- anywhere else....See MoreSeasoning Stainless Steel Cookware
Comments (12)I cook eggs and whatnot in stainless by simply slicking the hot pan with oil. I also, every few months, get out the buffing wheel and polish the pan's interior. The polished steel is wonderfully slick. Seasoning a stainless steel pan with oil seems like something you'd do for a pan that you reserve for eggs. The more general-purpose steel pans, that you use to develop fond, or simmer sauces, or sear meat then stick the pan under the broiler - I would think that seasoning those is a waste of time. Because after those uses, you're going to have to wash the pan, and the soap will remove whatever seasoning survived the scraping, simmering, searing and broiling. Make sense?...See MoreStainless Steel Cookware FEARS!! Need your advice!
Comments (24)You don't need Le Creuset for frittatas - get a frittata pan - an oven-safe 2-3-inch tall straight-sided pan with a cover. IMHO, the Le Creusets are best for slow-cooking stews and braises. If you are mainly a stove-top cook, SS-clad (not all-SS) pans (and the couple of nonsticks for eggs) are all you need. Here's a rundown of common types of cookware. As you see, SS is actually NOT a good heat conductor - that's why the expensive stuff is CLAD in SS but contains bottom and/or side layers of aluminum or copper: Aluminum Advantages excellent heat conductor relatively light in weight Disadvantages porous and relatively soft dents and scratches easily difficult to clean stains easily reacts to food oxidizes to a dull gray color warps easily requires a "nonstick" coating ---------------------- Stainless Steel Advantages extremely durable non porous, extremely hard smooth surface, easy to clean dent and scratch resistant does not react to foods easy to maintain mirror finish Disadvantages poor heat conductor ---------------------- Cast Iron Advantages relatively low cost holds heat longer Disadvantages extremely heavy rusts easily reacts to food ---------------------- Copper Advantages excellent heat conductor Disadvantages relatively high cost reacts to food (toxic with some foods) oxidizes, very difficult to maintain finish dents and scratches easily must be lined with tin, nickel, or stainless steel ---------------------- Enameled Steel Advantages colorful, fashionable Disadvantages very poor heat conductor chips easily rusts easily when chipped ---------------------- Carbon Steel Advantages low cost Disadvantages very poor heat conductor rusts easily ---------------------- Glass Advantages can be decorated or plain Disadvantages extremely poor heat conductor heat resistant if tempered...See Morestainless steel cookware
Comments (20)I still use my Mom's old stainless steel Wearever pots and pans. They are almost 70 years old. The frying pan is a bit warped though but cooks up the best steak. I also have another set of stainless steel pots and pans from Sears but they aren't as good or as thick as the old Wearever are. I have a couple of Silverstone frying pans that I like but I don't use high heat when using them or metal utensils. I stopped using my almost new George Foreman grill and my Black and Decker Dutch oven frying pan when the Teflon started to flake off. I never used a metal utensil on either of these things but the Teflon still flaked off. That Dutch oven frying pan cost more than $80 too and I used it less than 10 times over the years I have had it. Anne...See Moremcarroll16
10 months agoEmily Anna
5 months ago
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