Stainless Steel

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...

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...

Hi! I recently bought two Zwilling Prime pans after suggestions from this forum. I'm very happy with them and at the time was also thinking about a sauté pan. After having used my new 3.8L pan f...

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...

I'm considering a new 28cm stainless steel skillet. I have induction and lots of Fissler Original Profi, Demeyere, and one Lagostina Lagofusion. The Fissler is certainly the most even-heating and c...

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...

Hi all, I live in the Netherlands (sorry for my English) and I'm looking for a new sautepan, I currently use the Sola 'hapjespan' 28cm / 11'' with high walls: Sola sautepan ( https://sola.nl/pr...

Since it's been spring for at least a month now in the Northern Hemisphere, I thought it was high time another one of these threads was started. Never mind that March seemed to last an eternity – u...

by Sid Post 17 days ago

First, I'm in the USA so the local country distributor doesn't seem to stock this line and Amazon UK shipping is pretty expensive so, it may be a while before I get a chance to see one in person or...

I am using a santoku knife (nothing expensive) at the moment that I've tried to sharpen, but when I try to seperate the drumstick from the thigh, or even just cutting the chicken in general, it jus...

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 ...

Hello Chowhound experts and experienced cooks, I'm a home cook so I do not work in a professional environment but I would like to have the best equipment because cooking is my favorite hobby. ...

Hi all: I am considering buying the Nova super-fast pressure cooker made by Magefesa in Spain. I searched through this forum and found that all threads were created a long time ago about older mode...

I am relatively new to using stainless. I know to use low heat and the temp has to be just right to avoid sticking. However I've had my fair share of sticking, white spots and rainbows. I am still ...

Hi, Does anyone own any pieces from this newest line by Cristel, maybe even a complete set? Been eyeballing this and casteline hard. Casteline seems to be reviewed very positively, and would ind...

Greetings chowhounders! I’m a new member to the forum and this is my first post. During the past couple of months I’ve been reacquainted to cooking, first out of necessity and lately have evolved i...

Hi to everyone. Although I have some stainless lined copper saucepans (with cast iron handles), and don't get me wrong, they cook great, but I'm loath to used them for simple tasks like heating up ...

I haven't seen any sort of official announcement, but Sitram's signature Catering line appears to be running out the string here in the U.S. and perhaps overseas as well. I have seen this before a...

Bought a saute pan in Goodwill for $2.99. Felt very heavy and was still in almost perfect condition. It apparently comes with a removable handle that was not included. I can not find much informati...

I'm looking into both manufacturers and cannot decide which would be the better investment. I'm aware that the stainless steel cookware from Le Creuset is actually manufactured in Portugal, but ...