"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 06-01-2010, 08:38 PM   #1
Assistant Cook
 
Join Date: May 2010
Location: Washington
Posts: 32
New cookware is here!!

I just recieved my new set of Tramontina Tri-Ply SS cookware. I got the 10 piece set and added a 4 Qt. sauce pan & lid and a nice big 5 Qt. saute pan & lid. This is some very pretty stuff! Do I need to do anything to it other than washing it before I use it? Any seasoning? Thanks for your input.

__________________

__________________
tlbrooks is offline   Reply With Quote
Old 06-01-2010, 08:43 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
Wash and dry. That's it.

Enjoy your new stuff.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-01-2010, 10:05 PM   #3
Assistant Cook
 
Join Date: May 2010
Posts: 29
Congrats on your new cookware! Enjoy!
__________________
Kimber is offline   Reply With Quote
Old 06-01-2010, 10:44 PM   #4
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
nope, no seasoning needed!

A good tip for cooking in stainless steel is to preheat the pan and then add your oil or butter, this will keep anything from sticking.

Butter melted in the pan seems to work the best for me when cooking eggs. The eggs come right out with no sticking.

Searing meats and making a pan sauce from the brown bits on the bottom "fond" makes these pans superior to non-stick.

I have similar cookware and I love it. I also have one skillet from the Tramontina line and it is really nice quality.

If your pans discolor from use and likely they will, get yourself some Barkeeper's Friend, this will bring your pans back to looking like new.
__________________
bakechef is offline   Reply With Quote
Old 06-01-2010, 11:11 PM   #5
Assistant Cook
 
Join Date: May 2010
Location: Washington
Posts: 32
Thanks for the replies. I saw the Bar Keepers Friend at BB&B last time I was there so I'll pick some up on my next trip.
__________________
tlbrooks is offline   Reply With Quote
Old 06-02-2010, 05:56 AM   #6
Master Chef
 
DaveSoMD's Avatar
Site Moderator
 
Join Date: Mar 2008
Location: Maryland
Posts: 7,038
BKF is a must if you have SS cookware. I also use it on my pyrex and corningware baking dishes.
__________________
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 06-02-2010, 09:53 AM   #7
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
It doesn't matter much what you have, BKF is a must!
__________________

__________________
Robo410 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.