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Author Topic: I HATE MY STAINLESS STEEL POTS AND PANS.  (Read 22743 times)
LyricFox
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« Reply #75: December 31, 2007, 10:45:15 pm »

The *insides* of our stainless (pots *and* pans) are all shiny pretty clean. The outsides not so much. I'm not putting food on the outsides. :-)


Oh I have the generally dribbles and such on mine. I never worry about it.
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« Reply #76: December 31, 2007, 11:00:58 pm »

Oh I have the generally dribbles and such on mine. I never worry about it.


I nearly said "I don't put food on the outside *on purpose.*" LOL

same here--even though we have them hanging on the wall over the stove. I only worry about the interiors.
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« Reply #77: December 31, 2007, 11:25:46 pm »

<various kitchen-competent remarks>
There's something about a man who's that at-home in a kitchen.... Kiss

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« Reply #78: December 31, 2007, 11:37:16 pm »

This is one of my issues.  Everything I have is either silicon, or vinyl.  Even my tongs have a vinyl layer over them to avoid scratching. 
<nod> I thought as much.

You won't have to replace everything; a lot of it won't matter a great deal either way (your tongs, f'ex, will work fine).  But you will need to pick up a few things, as soon as you can spare the cash.  On the plus side, this needn't be a big investment, because your stainless won't mind - I'd suggest checking out thrift stores for second-hand utensils.

Meanwhile, some of what you have should be semi-okay for the time being; you'll just need to use it more vigorously - actually scrape it on the pot/pan bottom.  A pain in the kiester, but it'll get you by.

Sunflower
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« Reply #79: December 31, 2007, 11:42:48 pm »

I went and got stainless steel cleaner yesterday morning, and I have stainless polish for the appliances, so I'm already sort of freaked out because on appliances stainless is a PAIN.  Every fingerprint shows, and it is a daily battle to keep them clean.

So since it is a same family material I'm still kind of like... whoa...  SHINY...
Same material, totally different application.  Stainless is highly practical for cookware, but for appliances it's, IMO, impractical swank.  Sure, it looks oh-so-sleek - but it is, as you point out, a pain.

Sunflower
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« Reply #80: December 31, 2007, 11:57:31 pm »

I've not had any problems with my oatmeal and cream of wheat...Maybe I'm just special! LOL

I don't make cream of wheat. The oatmeal I make is the Scottish and/or Irish "porritch" type...NOT the rolled oats. Wink
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« Reply #81: January 01, 2008, 12:56:43 am »

we have them hanging on the wall over the stove.

Lucky!

I would LOVE to have an overhead pot rack/hanging storage of some sort.  Problem being lack of space and a nearly perfect work triangle already existing, so an island to frame it would become an obstacle.

From standing in front of the stove I'm two steps from the fridge, and two steps from the sink. 

The kitchen itself at the point where you are cooking is triangular, so the space just doesn't lend itself to overheads.  The cabinets over the stove make that a no go. 

Eventually I would like to build a wine rack into a cabinet somewhere and put glass doors on a couple of the less 'functional' cabinets, but that's a lottery or so away.   Smiley
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« Reply #82: January 01, 2008, 12:58:54 am »

<nod> I thought as much.

You won't have to replace everything; a lot of it won't matter a great deal either way (your tongs, f'ex, will work fine).  But you will need to pick up a few things, as soon as you can spare the cash.  On the plus side, this needn't be a big investment, because your stainless won't mind - I'd suggest checking out thrift stores for second-hand utensils.

Meanwhile, some of what you have should be semi-okay for the time being; you'll just need to use it more vigorously - actually scrape it on the pot/pan bottom.  A pain in the kiester, but it'll get you by.

Sunflower

Last time I was in goodwill they had some stuff, and for some reason the craftsmanship is appealing.  Older stuff seems more ornate.  That and if it's good enough to resell then it was probably pretty spiffy the first time around.

I have an old tomato spoon that I use for everything in the world.  It's that all purpose, round enough for round stuff, spatulate enough for spatula work.
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« Reply #83: January 01, 2008, 01:03:52 am »

Same material, totally different application.  Stainless is highly practical for cookware, but for appliances it's, IMO, impractical swank.  Sure, it looks oh-so-sleek - but it is, as you point out, a pain.

Sunflower

Utterly naive moment, having never had them figgered they'd be better than black enamel coated, which is almost as bad or equal to stainless.  Drove me batty that I could just never get it clean.  There were always either cleaner streaks, or fingerprints.

In Ca. range tops were pretty standardly white/ gas.  Texas has been black/gas, but the standard color schemes are backwards.  Instead of light counters dark floors, light wood, there is dark counters, dark walls, light floors dark wood (cherry seeming to be a big favorite in our area, from model homes)

We've considered moving a few times just to get a place with a yard, but the kitchen is a deal breaker.  I love maple color with darker floors to hide the mess.
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Till he learns to let his hair down far enough to climb outside.
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« Reply #84: January 01, 2008, 07:41:15 am »

There's something about a man who's that at-home in a kitchen.... Kiss

Sunflower

Necessity.  I was tired of eating garbage.  Plus, it allows for some creative work with yummy (hopefully) rewards.

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« Reply #85: January 01, 2008, 08:30:12 am »

There's been lots about the cooking end, but not so much on the cleaning end.

When stuff does stick to Teflon, one's options are pretty limited.  Stainless, OTOH, you just do whatever it takes, and the stainless doesn't mind a bit.  Plastic-mesh scrubbies, metal scrubbies, soap-infused steel wool pads (like SOS - excellent for getting the shiny back quickly and easily), those sponges with the rough green stuff on one side, dish brushes, baking soda, Comet - you choose whatever suits you and the task, and never have to spare a thought for whether it'll damage anything.  (This is heavily individual-taste, I've found.)

If I get something really stuck in stainless (like I forget rice or the like) I put in water and a small bit of dish soap (I prefer Dawn) and just boil it for a few minutes.  The gunk comes right up. 

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« Reply #86: January 01, 2008, 02:09:54 pm »

If I get something really stuck in stainless (like I forget rice or the like) I put in water and a small bit of dish soap (I prefer Dawn) and just boil it for a few minutes.  The gunk comes right up. 

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Dawn with bleach has been a gods send in this house.
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« Reply #87: January 01, 2008, 02:26:26 pm »

If I get something really stuck in stainless (like I forget rice or the like) I put in water and a small bit of dish soap (I prefer Dawn) and just boil it for a few minutes.  The gunk comes right up. 

Sperran

My mom does the same. It stinks bad (boiled dishsoap anybody?) but it works so good!
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« Reply #88: January 01, 2008, 02:31:25 pm »

Frying/sauteeing in stainless does mean more oil and attention than you're used to.


and for me, as a person who usually has small animals and children wandering around while I'm cooking, pans that need a lot of oil and attention are just not that useful.
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« Reply #89: January 01, 2008, 02:38:00 pm »

Have have three stainless stock pots that I use ALL THE TIME. I absolutely LOVE them. I just don't worry about them getting spotted...once I decided that, heh, it was a breeze.

I have two. One I use almost daily, for boiling pasta or making stock or soup. The other is ginormous and is only used for vast amounts of whatever.
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Goddess grant me:
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  The power of Fire,
  for the energy & courage to change the things I can.

  The power of Air,
  for the ability and wisdom to know the difference.

  And the power of Earth,
  for the strength to continue my path.

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