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One thing I've noticed with stainless steel is that if you have hard water, you get some calcium buildup and things stick like crazy. Anytime my stainless stee
by derekp7 4y ago
One thing I've noticed with stainless steel is that if you have hard water, you get some calcium buildup and things stick like crazy. Anytime my stainless steel pans start having problems I soak a bit of vinegar on them for a bit, scrub them, then they are good again.
However my preference is typically cast iron. A good seasoned coating (and a couple decades of use that results in a polished surface) is typically much better than any non-stick I've ever used, but again depending on temperature (get it hot enough but not too hot), and having a lightly wiped on fresh oil coating too.
- smiley1437 4y ago> if you have hard water, you get some calcium buildup and things stick like crazy. Anyone using stainless cookware should be using Bar Keepers Friend, it's like magic on stainless steel. The oxalic acid in it removes calcium buildup and helps passivate the stainless steel, the surfactant in it somehow dissolves browned oil stains (even the nasty burned in ones on the bottom of the pot) and the feldspar dust in it provides a bit of abrasive action. Smells funny though. And wear gloves. The only extra work is it really needs to thoroughly rinsed off or the feldspar dust leaves white residue when it dries. But seriously it makes stainless look like new.
- Arrath 4y ago+1 for Bar Keeper's Friend. It really is the best.
- convolvatron 4y agoI use 600 wet/dry sandpaper with canola oil when things start to get nasty. sometimes I have to use 2 or 3 pieces if there is enough gunk. comes out pretty damn polished.