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Old 07-25-2011, 04:55 PM   #1
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Using and cleaning ss cookware 101, please

i'm very hard on frying pans, scratch them up real quick and replace them frequently - until now. this time i purchased emeril's proclad stainless steel, thinking my fryer-abusive behavior could now go on tra-la-la right on into the sunset....not happening. this frying pan is a thing of beauty. it is as beautiful as my cherished set of heavy pewter wine goblets. the tapered lip on the stainless frying pan reminds me of a drinking vessel. one could sip brandy from this pan, helping with the pan's shapely slender handle....so you see, i find myself in a position of actually wanting to take care of this beautiful new steel pan. please help me do this--with the minimum amount of bother, (i'm still rough on stuff)....

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Old 07-25-2011, 05:00 PM   #2
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Two words: Barkeepers Friend
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Old 07-25-2011, 06:14 PM   #3
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Quote:
Originally Posted by jennyema View Post
Two words: Barkeepers Friend
Nice pan.

This is the answer. Judicious use will guarantee clean and shiny cookware with minimum effort.

One caution. Your frying pan is a tool, not a work of art. Tools get marks from proper use and that's an indication it's being used for its intended purpose.
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Old 07-25-2011, 06:16 PM   #4
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Barkeepers Friend is excellent for removing staining / stuck on bits, ectc.

for avoidance of scratching - go buy a basket full of wooden utensils - spatulas, spoons, tongs, forks, etc. you'll quickly learn which are the most useful for your tasks / style, toss the rest.
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Old 07-25-2011, 06:27 PM   #5
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Originally Posted by dcSaute View Post
for avoidance of scratching - go buy a basket full of wooden utensils - spatulas, spoons, tongs, forks, etc. you'll quickly learn which are the most useful for your tasks / style, toss the rest.
I'm just the opposite. My wooden, silicone and nylon type utensils get used for the couple pieces of non-stick that I have. Not that I don't grab one of them when cooking with SS, but I much prefer metal utensils and that is what I usually go for when using SS. My metal tongs, spatula, a fork or spoon... I love using metal utensils and that is why I try to always use my SS cookware, but it depends on the meal. I don't care that it gets scratched either.
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Old 07-25-2011, 06:44 PM   #6
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I use wood and silicon on my SS.

Would love some brandy in that snifter!

BK friend too.
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Old 07-25-2011, 07:25 PM   #7
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Another vote for BKF!
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Old 07-25-2011, 09:21 PM   #8
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I have a set of Kenmore fully clad cookware (wish they still made it, I'd buy a second set, it is that good).

I am amazed at how easy it is to keep shiny and pretty. I run mine through the dishwasher and if the bottoms start to discolor, I hit with barkeeper's friend, sometimes after cooking something starchy I have to do the inside. Thing is, I rarely have to clean it with barkeeper's friend, it stays very clean with just the dishwasher.

I use metal in mine, along with wooden spoons, I don't care if it gets a little "character" inside, it's meant to be used.
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Old 07-25-2011, 09:39 PM   #9
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I have a set of Kenmore fully clad cookware (wish they still made it, I'd buy a second set, it is that good).

I am amazed at how easy it is to keep shiny and pretty. I run mine through the dishwasher and if the bottoms start to discolor, I hit with barkeeper's friend, sometimes after cooking something starchy I have to do the inside. Thing is, I rarely have to clean it with barkeeper's friend, it stays very clean with just the dishwasher.

I use metal in mine, along with wooden spoons, I don't care if it gets a little "character" inside, it's meant to be used.
so where does this barkeeper's hang out in the supermarket--with the dish detergents? sorry to say, this is the first i've heard of barkeeper's friend....
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Old 07-25-2011, 09:42 PM   #10
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By the Comet and Ajax powder. At least, here.
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