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Stainless Steel

Stainless steel cookware is a kitchen essential: Discuss where to buy it, what brand to get, which pans you need, how to clean it, and more.

8 Places in Your Kitchen You Didn't Know You Can Clean with Vinegar

Vinegar is one of the unsung heroes of the cleaning world. Seriously, there are so many things you can clean with vinegar, both in the kitchen and all around the house (even your deck!), and the best...
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Burned a Demeyere Atlantis Saucepan... Any Way to Clean?

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by westes 2 days ago

Unfortunately, I allowed a Demeyere Atlantis saucepan to dry out on a heated place. There is only a slight burn on the outside bottom of the pan, but the inside bottom has white blotching that I h...

Thickness of Aluminum Layer in Sauciers

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by westes 8 days ago

The Demeyere Proline skillets have a massive 3.8 mm aluminum layer. This makes them very heavy, but if you own one you know that this product performs incredibly well. Everyone who has cooked in...

Diffuser plate/slab for more even and constant searing?

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by Sear101 10 days ago

The purpose: Searing a protein on a non-reactive surface, 18/10, after a sous vide cook. The problem: My stainless pans won’t hold up to temperature drop. My Himalayan salt rock does do the job...

Best Stainless 4 to 6 Quart Stockpots With Thick Base and Thin Sidewalls

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by westes 3 months ago

Demeyere has a philosophy for stockpots that they should have a thick multi-layer base, but the sidewalls can remain just stainless steel because in their view the heat is transmitted throughout th...

Restaurant grade stainless frying pan - baked on carbon - wire wheel?

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by a_gunslinger 25 days ago

My son brought me home some restaurant grade stainless steel frying pans from a restaurant he worked in that closed down. They look like good pans except the bottom have an amazing amount of baked ...

Jaques Pepin's knife

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by Boltz2000 14 years ago

I was aked to re-post this message on this board: Does anyone know exactly which knife Jacques Pepin uses for chopping on his PBS show? I use a Wüsthof-Trident 10-inch chef's but it doesn't have ...

Stainless Steel Splits Open?

Maria G.
by Maria G. 10 years ago

Howdy, For the second time in as many years I've had the experience of a stainless pot kind of rupturing. It was explained to me how this can happen (different metals expand at different rates), b...

Fissler Original Profi serving pan

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by VFish 5 months ago

So the Fissler 32 cm serving pan arrived today. I got the blasted domed SS lid! Oh, I know some of you like this lid but I have no idea why this is so great and it takes a lot of space. The whol...

The Great Copper Cookware Gallery on Chowhound

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by SognSpatula 1 year ago

It was recently mentioned in another thread that we should have a central gallery for copper cookware since so little real info is available online. This is that thread. So post up your copper ...

Kitchenaid 7-Ply Stainless - OEM Demeyere Atlantis - Feedback

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by westes 3 years ago

It appears that Kitchenaid did a deal with Demeyere in 2013 and licensed a version of the Demeyere Atlantis product line - very slightly altered - as the Kitchenaid 7-ply Stainless series. Has an...

Trying to Refinish Stainless Steel with Citric Acid Failed

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by westes 3 months ago

So I have had some luck cleaning stainless steel tools with a 3% citric acid solution. I have an inexpensive stainless steel stockpot that had a small amount of rust on the outside of its rivets, ...

What am I doing wrong?

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by LandB20 3 months ago

Been trying to cook with all clad stainless. Sometimes it goes well other times it's a disaster. I know to cook at a low temp and to cook at the right moment when the oil beads up otherwise everyth...

Pertti wants to go fully clad

Pertti
by Pertti 4 months ago

Hi all, I think it has come time for me to gather some great premium cladded cookware. I'm cooking on induction and for my future cladded cookware, I highly value responsiveness and beauty. I...

My first impression of induction/PIC

Tristor
by Tristor 3 months ago

On the recommendation of some folks here I bought a PIC (Max Burton 18XL) to try out induction before committing to a range during my upcoming kitchen renovations. I'm glad I did, because I'm now ...

What's a good pan for roasting veggies or potatoes in the oven?

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by VFish 4 months ago

I have used a jelly roll pan quarter sheet lined with foil and have used a 26 cm saute pan, which may have left some salt marks because I seasoned the vegetables and the pan went in cold. I want s...

ThunderWok Revisited

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by GerryBrad 6 months ago

Hello Everyone, This is ThunderWok II, the ultimate experience in outdoor Asian cooking. I made a few improvements to this one. The new design features a deeper sink, wrist action swing faucet...

Welded Handles

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by QueenMargaery 3 months ago

Is it normal for there to be a gap between a welded handle and the side-wall of a pot? I bought an expensive set, and a few pieces have a noticeable gap there (about 1 - 2 mm wide) instead of layi...

SOLIDteknics nöni

Pertti
by Pertti 3 months ago

Came across this very interesting line and more precisely material. What makes this interesting, and wildly so, is the claim of highly conductive non-nickel stainless steel. Edit. (Debunked thi...

Best way to clean your knives

julietg
by julietg 9 years ago

I have successfully trained the DH to never put the good kitchen knives in the dishwasher or leave them in the sink. It took a bit of tears and him having to re-buy a Global he ruined, but I did it...

Demeyere Atlantis saucier (conical saute / sauteuse)

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by VFish 1 year ago

I have decided I really needed a saucier and after much searching, finally settled on Demeyere again. I still have the big potential for warping on my glass electric cooktop, plus I like the rivet...