[joe]

I had lunch a couple hours ago, and you guys are making me hungry.

That being said, I inherited my grandmother's couple of cast iron pans, and it's been a slow, slow rabbit hole. I've acquired a few other cast iron pans, and handful of assorted pots, but my hindrance in the kitchen is stainless steel. I get burn marks I just can't get out in the pans, and it annoys me. I've tried a number of products including bar keeper's friend (powder and liquid -- the latter is great for my glass-top electric range when oil is concerned). How do you best clean your stainless steel, or do you say "to heck with the brown burn marks, they live here now?"

 

[Born2Cuddle]

Miyabi knives. I used German Wustoff knives for 30 years before trying Japanese. Wow, they cut so much better!

This is the knife I covet.

https://www.amazon.com/MIYABI-34373...1713903283&sprefix=miyabi,aps,137&sr=8-2&th=1

 

[NZtechfreak]

I had lunch a couple hours ago, and you guys are making me hungry.

That being said, I inherited my grandmother's couple of cast iron pans, and it's been a slow, slow rabbit hole. I've acquired a few other cast iron pans, and handful of assorted pots, but my hindrance in the kitchen is stainless steel. I get burn marks I just can't get out in the pans, and it annoys me. I've tried a number of products including bar keeper's friend (powder and liquid -- the latter is great for my glass-top electric range when oil is concerned). How do you best clean your stainless steel, or do you say "to heck with the brown burn marks, they live here now?"

I use barkeepers friend every half dozen or so times I clean mine, main thing for me is always heating to leidenfrost first. The cooking surface of my SS fry pans look near new after 8 years of very close to daily use.

 

[joe]

I use barkeepers friend every half dozen or so times I clean mine, main thing for me is always heating to leidenfrost first. The cooking surface of my SS fry pans look near new after 8 years of very close to daily use.

I used it once and I scrubbed the hell out of it.... and still wasn't able to remove everything. It was a level of work I'm considering using attachments on a cordless drill, or looking for other cookware.

 

[chef8489]

I use barkeepers friend and never had an issue removing anything from the stainless. Trick is to use the powder and not a lit of water and make a paste. Use scotch Brite pads as well.

If it's burned or stuck stuff, boil with water first to loosen and deglase the pan. You can even use vinegar and baking soda.