I just purchased my first stainless steel pan and went with a saute pan from the Calphalon Tri Ply Stainless Steel line.
I haven't used it yet - is there anything I should do before use? There was a recent discussion about using hot oil to prep the pan to reduce sticking, but most people didn't seem to think that was a good idea.
I've also never maintained stainless steel before, especially one with a mirror finish outside. What type of sponges or scrubbers should I get - any brand recommendations? I know scratches will form, but I don't want to use something inappropriate on it! My yellow/green Scotch Brite sponges may need to be retired.
Lastly, I've been reading through the threads here but I thought I'd also ask if there are any other tips I should know. What I've learned so far:
- Be careful with salt directly on the pan because that can cause pitting, and the Calphalon site doesn't mention that, so that's useful to know!
- Use of baking soda to clean voids the warranty.
- Have Barkeepers Friend on hand.
- Use lower heat than I'm used to - although Calphalon suggests high heat sometimes, unlike the All Clad site that says always stick with low/medium heat.
The last thing I want to do is ruin my new pan!
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