You believe yourself iron clad from my “AI” barbs but you’ve become so lazy and your mind so atrophied that you didn’t even notice the mark of “AI” on the lower left corner.
Finally, something that’s not trash! It’s tempting, I’ll have to sleep on it as it’s a bit pricey though it seems a good deal. And we could use a new set of pans…
Ceramic is nice, but I live and die on how reliable my stainless steel is. No disaster is so horrible that I can’t rescue it with barkeeper’s friend, Goo gone, and a scouring pad drill attachment (also soaking in baking soda).
@bobthenormal That’s the talk of someone who has never had to clean extremely burned in materials from a pot. In a professional setting employees pour an industrial compound to get out tough stains. I don’t have that stuff, but I have ways that work.
@AaronLeeJohnson Cast Iron FTW! I’ve flubbed up so badly, I’ve had to sandblast it. Re-season, and I was ready to ruin another souffle. (Souflay? Soo-flay? LOL)
Except for specific things, like eggs, I prefer cooking on stainless to non-stick. I’ve got a Cuisinart set I bought about thirteen years ago and some Walmart Martha Stewart tri-ply pieces from twenty-five years ago.
Being a little sticky is great for browning and pan sauces. I can use whatever utensils I want, I can cook at whatever temperature I want, and I can put them in the oven.
Foods (except eggs) will release before it’s time to turn them, and a little Bar Keepers friend will keep them shiny (although I like to my pans to look like I use them, so I don’t get carried away).
@craigthom
I just got a couple stainless steel pots for Xmas. Don’t intend on burning anything in a pot but you never know. Never have herd of the bar keepers friend before, do you wash it real good with soap and water before you use it to cook again?
@Star2236 It’s definitely for soaking and scrubbing. I use it sometimes in conjunction with baking soda. Let it sit awhile and then later on I circle back and scrub it down. Barkeeper’s friend is also good for cleaning stove tops as well.
I prefer cast iron, and after taking a sander, then a polisher to our Lodge and Walmart (chinese, ugh, but right sized) to smooth the surface and re-seasoning them, they work fantastically well.
The Calphalon stainless we have, I cannot get an egg to fry cleanly no matter what oil or grease I use. I even bought several grades of polish and used a car polisher to bring one pan to a mirror finish. All I got was that fried eggs stuck somewhat less, regardless of the oil/grease used. My cast iron skillets, the fried eggs slide off like they do in those granite/copper/green yada pan commercials.
@duodec Antique and vintage cast iron was my go-to for years. My wife insisted on scrubbing them and ruining the seasoning. The trick to stainless is heat the pan, then oil, then add food, and it will probably still stick a little.
@duodec Pre-heat the pan on medium, add a tiny bit of oil–when it beads up it’s the perfect temp, drop temp to low, add oil then butter (need both), then cook egg.
Polishing it up isn’t going to help with the sticking. That just gives it a more perfect surface to stick to.
@arysta The polishing was an experiment since nothing else worked; I only did one pan of the set since it made only a small difference. We tried the ‘hot pan, cold oil, foods won’t stick’, we tried multiple types of cooking oil, we tried the combination of oil and butter, bacon grease, tallow, lard… and got stuck eggs every time with every variation.
So I’ll stick with my cast iron and we use the stainless for things that might be acidic like tomato based sauces that need to simmer for longer periods.
@arysta No worries. We just keep the cast iron. I even have one older Wagner and a Griswold, both of which can slide a fried egg onto the plate using a little butter, olive oil, or bacon grease (my favorite) and use the stainless for soups, sauces, rice, things like that.
I bought a set of Calphalon similar to this about 15-20 years ago. It’s a great starter kit.
I’ve since become a more enthusiastic home cook, so I have some more specialized and expensive pieces, but I still have most of those 20 year old Calphalons that make great backups.
I’ve never tried this myself, but there are many tutorials out there on making stainless steel pans nonstick enough for eggs.
There’s a science to it called the Leidenfrost effect, which involves preheating the pan enough for an insulating vapor layer to form between the food & the pan’s surface.
It seems like it would take a little practice, especially in timing the steps, but it’s something that might be fun to try once you no longer need an installment loan to buy a carton of eggs.
Here’s a 2-min, step-by-step video by Prudent Reviews, specifically for eggs. One other thing he doesn’t mention here, but I’ve seen in other videos, including on his channel: trying to season this material tends to make things worse, if a gummy layer of cooked-on oil forms on the cooking surface, so it helps to make sure the inside of the pan is thoroughly cleaned. Good luck!
Specs
Product: Calphalon Premier 8-Piece Tri-Ply Fully Clad Stainless Steel Cookware Set
Model: 2029633
Condition: New
What’s Included?
Warranty
Limited Lifetime Warranty
Estimated Delivery
Monday, Mar 31 - Wednesday, Apr 2
No kettle? Who is the pot supposed to talk to?
@yakkoTDI
/showme a pot calling a kettle black
OK, @mediocrebot. Which is the pot and which is the kettle?
Wish i could be clad this nicely.
@phendrick So do we you naked nuisance.
/showme knight clad in cookware
@mediocrebot that’d take a lot of Brasso
@yakkoTDI You got something against wrinkles? Aw, give a senior citizen a break.
@yakkoTDI
/showme senior citizen with lots of wrinkled skin
You believe yourself iron clad from my “AI” barbs but you’ve become so lazy and your mind so atrophied that you didn’t even notice the mark of “AI” on the lower left corner.
@DrunkCat Your barbs are more like marshmallows.
@yakkoTDI Even if they were they’re still superior than anyone who has to use a glorified autocomplete.
Finally, something that’s not trash! It’s tempting, I’ll have to sleep on it as it’s a bit pricey though it seems a good deal. And we could use a new set of pans…
New here, @robson?
/showme someone experiencing Meh.com for the first time
@haydesigner hardly! If you click on my profile you’ll see I’ve spent way too much time here
@robson
There have been days when 30 seconds was too much…
@werehatrack
Guess
todayyesterday wasn’t one of them.I’m lazy and will stick (or really non-stick) to my ceramic pans. Easy cleaning and easy to cook with.
Ceramic is nice, but I live and die on how reliable my stainless steel is. No disaster is so horrible that I can’t rescue it with barkeeper’s friend, Goo gone, and a scouring pad drill attachment (also soaking in baking soda).
@AaronLeeJohnson cleaning with a drill wire brush, wtf, are you cooking food or smelting ore?
@AaronLeeJohnson @bobthenormal I’ve made some horrible mistakes before with my cookware. Regardless, he’s saying it’s fixable with stainless.
@bobthenormal That’s the talk of someone who has never had to clean extremely burned in materials from a pot. In a professional setting employees pour an industrial compound to get out tough stains. I don’t have that stuff, but I have ways that work.
@AaronLeeJohnson Cast Iron FTW! I’ve flubbed up so badly, I’ve had to sandblast it. Re-season, and I was ready to ruin another souffle. (Souflay? Soo-flay? LOL)
@user27549550 If you burn four souffles in a row, get someone to check and make sure you’re not a Dalek…
Except for specific things, like eggs, I prefer cooking on stainless to non-stick. I’ve got a Cuisinart set I bought about thirteen years ago and some Walmart Martha Stewart tri-ply pieces from twenty-five years ago.
Being a little sticky is great for browning and pan sauces. I can use whatever utensils I want, I can cook at whatever temperature I want, and I can put them in the oven.
Foods (except eggs) will release before it’s time to turn them, and a little Bar Keepers friend will keep them shiny (although I like to my pans to look like I use them, so I don’t get carried away).
@craigthom
I just got a couple stainless steel pots for Xmas. Don’t intend on burning anything in a pot but you never know. Never have herd of the bar keepers friend before, do you wash it real good with soap and water before you use it to cook again?
@Star2236 It’s definitely for soaking and scrubbing. I use it sometimes in conjunction with baking soda. Let it sit awhile and then later on I circle back and scrub it down. Barkeeper’s friend is also good for cleaning stove tops as well.
@Star2236 I just rinse it off, but I’m usually washing the pan when I do the polish, so it’s in the sick.
I prefer cast iron, and after taking a sander, then a polisher to our Lodge and Walmart (chinese, ugh, but right sized) to smooth the surface and re-seasoning them, they work fantastically well.
The Calphalon stainless we have, I cannot get an egg to fry cleanly no matter what oil or grease I use. I even bought several grades of polish and used a car polisher to bring one pan to a mirror finish. All I got was that fried eggs stuck somewhat less, regardless of the oil/grease used. My cast iron skillets, the fried eggs slide off like they do in those granite/copper/green yada pan commercials.
@duodec Antique and vintage cast iron was my go-to for years. My wife insisted on scrubbing them and ruining the seasoning. The trick to stainless is heat the pan, then oil, then add food, and it will probably still stick a little.
@duodec Pre-heat the pan on medium, add a tiny bit of oil–when it beads up it’s the perfect temp, drop temp to low, add oil then butter (need both), then cook egg.
Polishing it up isn’t going to help with the sticking. That just gives it a more perfect surface to stick to.
@duodec Same - love my seasoned cast iron.
@arysta The polishing was an experiment since nothing else worked; I only did one pan of the set since it made only a small difference. We tried the ‘hot pan, cold oil, foods won’t stick’, we tried multiple types of cooking oil, we tried the combination of oil and butter, bacon grease, tallow, lard… and got stuck eggs every time with every variation.
So I’ll stick with my cast iron and we use the stainless for things that might be acidic like tomato based sauces that need to simmer for longer periods.
@duodec Yeah, eggs are the one thing I keep a non-stick pan around for, none of the tips for stainless worked for me either.
@duodec ok sorry
@Springbank Re-seasoning is entirely possible.
@arysta No worries. We just keep the cast iron. I even have one older Wagner and a Griswold, both of which can slide a fried egg onto the plate using a little butter, olive oil, or bacon grease (my favorite) and use the stainless for soups, sauces, rice, things like that.
I bought a set of Calphalon similar to this about 15-20 years ago. It’s a great starter kit.
I’ve since become a more enthusiastic home cook, so I have some more specialized and expensive pieces, but I still have most of those 20 year old Calphalons that make great backups.
@craigthom @duodec @alose or anyone worried about cooking eggs in these.
I’ve never tried this myself, but there are many tutorials out there on making stainless steel pans nonstick enough for eggs.
There’s a science to it called the Leidenfrost effect, which involves preheating the pan enough for an insulating vapor layer to form between the food & the pan’s surface.
It seems like it would take a little practice, especially in timing the steps, but it’s something that might be fun to try once you no longer need an installment loan to buy a carton of eggs.
Here’s a 2-min, step-by-step video by Prudent Reviews, specifically for eggs. One other thing he doesn’t mention here, but I’ve seen in other videos, including on his channel: trying to season this material tends to make things worse, if a gummy layer of cooked-on oil forms on the cooking surface, so it helps to make sure the inside of the pan is thoroughly cleaned. Good luck!
Note that you want to heat your pan gradually - you do NOT want to “dome” a pan with over-heating, as it will never cook the same after.
Different how? Mine seem to work about the same as any other pan. Add heat underneath, cook food.
/giphy confused
@stinks you should read the Amazon one-star reviews for this set. A lot of people don’t know how to cook.
@craigthom That was actually kind of amazing. Wow.
Yes, you will need to use a Brillo sometimes.
/giphy amazed but disappointed
This is a nice deal. I’d be in if I didn’t have a set of All-Clad.
/giphy fancy
I have both stainless and “coated non-stick” and use both when appropriate. But I tend to use the stainless far more often.
This is a great starter set.
I have a 3 quart Demeyere “5-Plus” saucier and this pan has changed my (cooking) life (having previously been in love with my 1qt All-Clad saucier).
Manufacturer facts says “Broiler safe = NO” but the video says oven and broiler safe. What the correct facts…?