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...

What's your ideal cookware lineup?

by mighty_mouse 2 days ago

I need to replace my entire set of cookware. I thought I had settled on the Demeyere Atlantis series, but with so many pans out of stock, I'm open to mixing and matching to make my own ideal set. I...

The Great Copper Cookware Gallery on Chowhound

by SognSpatula 2 years 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 ...


ECI alternatives for braising

by Tom54321 7 days ago

Hello all, I've currently got a 24cm Staub ECI cocotte that is used a lot for braising/low and slow cooking on both the hob and in the oven. It's the only kind of pot that I've ever used for thi...

A few new stainless steel pans

by Tom54321 3 months ago

Hello all, I’m looking for some buying advice on a few pots and pans. I will be moving from the UK to Israel in late summer and would like to buy before I go. There is an awful lot of informatio...

Trying to organize the kitchen, ECI & SS, am I missing essential items?

by newbiecook77 14 days ago

Hi I am minimizing my kitchen to quality, essential items after some years of a break from cooking. Everyone on this forum is so knowledgeable and passionate and I have spent days poring over the f...

Staub and Deyemere Quality Slipped?

by recklessgardener 1 month ago

Just received the Staub BOUILLABAISSE POT and deyemere Atlantis Stock Pot from Zwilling website, and they suppose to be first choice, not second or imperfection item, but the quality seems not very...

Testing Heat Capacity - NOOBIE

by mobiledynamics 1 month ago

I'm a simple person with a gas hob and some tools on hand. Instant read thermometer as well as a IR Gun with a port that I can connect my surface probe on it as well. I believe the surface contact ...

Demeyere Industry 5 vs. Demeyere Silver 7 (aka Atlantis)

by PhillyJoeP 4 years ago

Currently own All Clad D5 cookware. Getting tired of cleaning the rivets and also the lightness of the fry pans. We cook on gas, up to 22K burner output. No intention of switching to induction or ...

Two different chef's knives

by Eiron 2 months ago

Two distinctly different chef's knives. The upper one's a Classic 8" Chef with African mahogany, and the lower one's a 210mm (8.3") Gyuto with purpleheart. Similar in length, you can see the differ...

Why Do Oven Temps on Clad Stainless Cookware Vary?

by melajoh 2 months ago

Hi Cookware Experts, I am looking at All-Clad Copper Core and a nearly identical set sold by Costco ("Kirkland Signature") for several hundred less. Why is the All-Clad set oven/broiler safe to 600...

Is Metalic Titanium a Good Material for Cookware?

by SamCurt 1 year ago

Before I start the discussion, I'd like to clarify one thing: throughout this post the word "titanium" refers to more or less pure (95%+ purity) titanium that looks and acts like a metal. I'm not t...

New santoku out

by Eiron 3 months ago

The new owner picked out beautiful Ipe for the handle and requested a stunning custom coral colored mosaic pin fill. :-) The mysterious "MM&M" monogram on the back will have people pondering its m...

Mauviel M'Cook B (bronze handles) in Dishwasher

by SognSpatula 3 months ago

France Corner says they're dishwasher safe. From the Use and Care section: "These saucepans are easy to care for and are suitable for intense dishwasher use." Is that correct, or is it copy c...

The Lemme List

by HabaneroLady 5 years ago

I picked up a copy of "Consider the Fork" by Bee Wilson recently. In chapter 1 she mentions an American engineer named Chuck Lemme who, in 1988, rated all the available materials that cookware was...

Choosing Rondeau

by raya_sc 4 months ago

Hello, I'm thinking of getting a rondeau but I have a few questions: 1) What size would be ideal for 2 adults and 2 small kids (maybe more kids in the future lol)? Occasionally I do cook for more ...

Chantal's Japanese 21/0 Stainless Steel

by CaliforniaJoseph 7 years ago

So I picked one of these up at a Ross Department store (west coast TJ Maxx type factory second/buyout retailer)... It had a small 2 inch scratch on exterior which made the price VERY right (80% off...

Best utensils for all clad?

by lizardsandiego 5 months ago

My landlord recently bought us a new stove (glass) which warns against using CastIron pans. Sad to give them up! So in order to avoid scratching this new stove we bought a set of all-clad. (Purc...

Another new knife heading out for the holidays!

by Eiron 4 months ago

This 6" santoku sports African mahogany with dark blue metallic mosaic pin fill. Up close (macro shot) the wood grain looks like it came right off a weathered sailing ship! The front is metal stamp...

Copper: Tin lining vs Stainless steel lining. Falk vs Mazzetti. Which is better?

by Tektrex 2 years ago

Ok so after much research both here and elsewhere I've pretty much learnt all there is to know about copper cookware and thus am fairly informed of the various quirks owning such a piece might enta...

Two more knives go home!

by Eiron 4 months ago

Husband-and-wife knife pair done! The small one is a 4" (105mm) paring knife with African mahogany handle and forest green metallic pin fill. The larger one is a 6" (155mm) santoku with Caribbean ...