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Old 07-27-2011, 06:22 PM   #31
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SS pans are particularly susceptible to 'staining' from deposits of food starches. Dried starch (eg pasta) is not an onerous food hazard. The starch deposits/stains should disappear if the pot is used to cook an acidic dish like a tomato based pasta sauce.
i am starting to feel like what i'm dealing with here is not so much a piece of practical cookware but a science project that becomes more complex with familiarity....seriously though, so far the most difficult stains on my pan are not from cooked on burgers or fried potatoes but from plain butter being melted for sauteing!
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Old 07-27-2011, 07:05 PM   #32
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I have scratched up the interiors of mine using the "boat motor". I also use wire whisks. I do like wooden/silicone utensils as they seem to get into nooks and crannies.
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Old 07-27-2011, 07:07 PM   #33
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We have several 1960's WMF brand copper bottomed stainless steel pots which do not have many of the issues of modern multiply stainless steel pots. Do not know of any pricey AllClads that perform / clean up as well.
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Old 07-27-2011, 07:33 PM   #34
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SS is pretty maintainence free. Dishwasher and BKF if you have a stain or anything stubborn.
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Old 07-27-2011, 07:34 PM   #35
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>> it is actually myself who this pretty pan needs to impress and please.

the proof of that is in the cooking, not the shine (g)

I have some copper pots - first question from DW was "and who is going to shine that?"
answer: "nobody. these are for cooking, not polishing."
the pot cooks great - tarnish and all.
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Old 07-28-2011, 10:39 AM   #36
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i'm getting a $100.00, 2 1/2 quart saucepan, calphalon, ss clad, for under $40. now i am looking with some interest at the tramontia line of all clad cookware. (18/10 ss and .1 " thick back and sides is a description of one of their saute pans.) is there something i should know about this company? their prices are so low, it's worrisome. andy....? :)
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Old 07-28-2011, 10:56 AM   #37
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I mean as hell to my pans. I use all sorts of metal utensils during cooking and scouring pads to clean. Still, I've had no problems with food sticking and the pans hold up just very well
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Old 07-28-2011, 11:06 AM   #38
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i'm getting a $100.00, 2 1/2 quart saucepan, calphalon, ss clad, for under $40. now i am looking with some interest at the tramontia line of all clad cookware. (18/10 ss and .1 " thick back and sides is a description of one of their saute pans.) is there something i should know about this company? their prices are so low, it's worrisome. andy....? :)

I have a Tramontina clad skillet that works fine. I don't know of any negatives associated with their stuff.
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Old 07-28-2011, 04:16 PM   #39
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I mean as hell to my pans. I use all sorts of metal utensils during cooking and scouring pads to clean. Still, I've had no problems with food sticking and the pans hold up just very well

tomatomustard, your description of the way you (mis)treat your ss pans strikes just the right chord with me. it is everything i wanted from a relationship with my new indestructible ss pans, too. i couldn't wait to replace the wimpy scrub with a TerM-a-BraSeR, and go get to work with my heavy duty metal spatula, whisks and spoons! too bad, so sad, it wasn't to be. from the moment my shiny new stainless pan slid out from its packing carton, it began a mesmerizing show of graceful turns, bending its shapely curves, back and forth, in a satiny soft glow of its luminous patina, until....i was out buying barkeepers, gentle cleansing pads, and looking for suitable lodgings for this lofty new culinary guest, in my humble home....
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Old 07-29-2011, 08:57 AM   #40
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tomatomustard, your description of the way you (mis)treat your ss pans strikes just the right chord with me. it is everything i wanted from a relationship with my new indestructible ss pans, too. i couldn't wait to replace the wimpy scrub with a TerM-a-BraSeR, and go get to work with my heavy duty metal spatula, whisks and spoons! too bad, so sad, it wasn't to be. from the moment my shiny new stainless pan slid out from its packing carton, it began a mesmerizing show of graceful turns, bending its shapely curves, back and forth, in a satiny soft glow of its luminous patina, until....i was out buying barkeepers, gentle cleansing pads, and looking for suitable lodgings for this lofty new culinary guest, in my humble home....
Is it weird that I'm turned on?

... too far?
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