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First time using stainless steel to cook. Read and followed guides and my pan is destroyed! Help!

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This is my first experience cooking with stainless steel, and it’s not going well. I researched and followed all the guides, but my pan is in terrible shape.

I was excited to switch to stainless steel and eliminate PFAS from my kitchen. I watched tutorials, read several guides, and even consulted GPT for tips before trying out my first recipe. I heated the pan until water droplets danced on the surface, then lowered the heat and added olive oil to cook sliced pears. Once the pears were done, the pan had already developed a yellowish-brown color, with charred bits everywhere.

Despite the pan’s appearance, the cooking went smoothly. After pouring out the oil, I wiped the pan with a paper towel and tried to deglaze it with hot water. Unfortunately, it looked completely ruined. I even attempted using a gentle scrubber, but that didn’t help. I boiled water with baking soda for ten minutes and scrubbed with more baking soda, but the mess remains.

What went wrong? I’m really regretting the investment I made in my Heritage Steel pan set. Which step did I get wrong? I could use some advice!

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One response to “First time using stainless steel to cook. Read and followed guides and my pan is destroyed! Help!”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re having a tough time with your new stainless steel pan, but don’t worry—this is a common challenge for many new users! Here are a few tips that might help you troubleshoot and avoid issues in the future:

    1. Heat Management: Stainless steel pans can get really hot, and if the heat is too high, foods can stick and burn more easily. For cooking, start at a medium heat and gradually increase if needed once the oil is added.

    2. Preheating: You mentioned heating the pan until water danced, which is a good sign it’s ready, but stainless steel can often take longer to cool down, so it’s vital to keep a close eye on the heat after adding oil. If the oil smokes, it can break down and contribute to those burned bits.

    3. Oil Choice: Olive oil has a lower smoke point compared to some other oils. For high-heat cooking, consider using oils with higher smoke points like avocado oil or grapeseed oil.

    4. Deglazing: It sounds like you tried to deglaze, which is great! Make sure to do this while the pan is still warm (but off the heat) and use water or stock to help lift those bits. Just be cautious of using too much heat during deglazing, as it can lead to further sticking.

    5. Cleaning: If the pan is still stained, you might try a paste of baking soda and water and let it sit for a bit before scrubbing. Vinegar can also be helpful for tough stains.

    6. Seasoning: Some people recommend ‘seasoning’ your stainless steel pans by heating them, adding oil, and letting them cool. This can create a slight layer of protection, making it easier to cook with and clean later.

    Remember, stainless steel takes some getting used to – don’t be too hard on yourself! After a few more tries, you’ll likely become more comfortable with it. If the pan is still in rough shape after these approaches, consider reaching out to the manufacturer’s customer service for advice or possible replacement options. Happy cooking!

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