Steel Cookware Set

mojos1966 asked:


Does anyone know how to, or is it even possible to, cure new stainless steel cookware like you can cast iron ?

SEANNA

reddruffnsore asked:


Stainless steel cookware is so much more expensive, so whats the difference ?

STANISLAUS

Juliana asked:


And wich one do you think is better?

RAINA

J asked:


Ive been meaning to update my cookware for sometime now, a move to 18/10 Stainless Steel and Ceramic Pots.

Ive been cleaning my Stainless Steel pots/pans with a Stainless Steel scrubber pad with ‘barkeepers friend’ since i bought them. I come to find now that i should have never used anything but a Nylon pad. are there any indications to look for that mean my pans are no longer safe and need to be replaced?

LUCIE

Ethan P asked:


I like non-stick cookware but it dont hold up no matter how much money you spend. What isthe best kind? Is there something better then stainless steel or iron skillet? I do not care if I have to use extra elbow grease to clean a pan.

OKAPI

falkon81 asked:


So many to choose from. Copper heats fast but cast iron holds the heat better. Stainless Steel cleans up easily. I usually stay away from aluminum,

What type of cookware do you prefer?
If your choice is cast iron, please indicate whether enameled cast iron or “seasoned” cast iron (like grandma’s). Thanks.

KENDALL

Judith DFM asked:


What does the “18/10″ signify?

ZIZI

Bailey asked:


Is stainless easy to clean?

RYLAND

Mr. Cool asked:


I’m looking to get a cookware set and wondering why I should/should not get non-stick, but I also want to do things right.

Thanks
whenever i’ve used stainless steel the food always sticks to it

MELISSA

nadie asked:


I bought a fairly expensive saucepan - one of the thick copper-coated French ones with the stainless steel interior. I don’t use extra-high heat on it, and I’ve always cleaned it with a non-scratch sponge. I also hand dry it immediately after washing.

After a few uses, however, the interior is developing some “marks.” They’re not scratches - they look more like water stains - they’re iridescent and they’re concentrated in a ring about 1″ off the above of the pan. Is this common? Does it affect the performance?

Thanks!

TEDDY