This is a guest post from my sister, the multi-talented and beautiful Brenda. Welcome to Families That Stick!
First of all, Brenda, I want to thank you for supporting this blog. You’ve been so sweet to read every article, send ideas and notes of encouragement. You are awesome!!
First of all, why do you use stainless steel cookware instead of non-stick?
I began to use the stainless using a bit of fat (olive oil or butter) the food and using the stainless is much more beautiful than using the non-stick. But, you can purchase stainless steel pans that are non-stick (i.e. a fry pan), but as I now use my non-stick for limited foods. I use it always for making eggs.
Note from Kristen: I, on the other hand, don’t own a non-stick pan. I am sure that is kinda crazy, as much as I cook, but I couldn’t stand the “non-stick” getting flaky after a year of use! Though non-stick is definitely easier to use, I use my cast iron or non-stick exclusively and have lived to tell about it! 🙂
Why do you like using All-Clad pans instead of a cheaper brand?
My initial reason for using All-Clad is because many of the chefs I choose to watch on tv use them. I had never invested in a nice set of pots and pans. As I began to do my research and began shopping for the best price I was astounded by how beautiful the pots and pans are. I began to really want to cook with them. I was able to buy a whole set from Williams and Sonoma for $800. This seems like a lot, but since I love to cook so much it seemed a good investment for me. They can last for generations.
Note from Kristen: I read a review of stainless steel cookware in Cook’s Illustrated. All-Clad was rated the highest because of the thickness of the stainless steel that goes up the sides of the pans – which translates into your food not scalding on the sides of the pan. They also gave a recommendation of a cheaper brand of stainless that is available at Wal-Mart and is only slightly less thick than All-Clad, called Tramontina. I have been using the Tramontina pans for the last five years and absolutely love them. At this time, they are selling for only $134 for 8 pieces. You can pick up an All-Clad pan for about $100 at Macy’s or a set starting at $350. Both brands are fantastic and highly rated.
Ok, now let’s get down to the nitty gritty.
How hard are they to keep clean?
There are tricks to using the stainless pans, don’t cook on too high heat, only add salt if it’s ready to dissolve. For instance, only add to the water once it’s boiling. I do not have a dishwasher, so always hand wash my pans.
What is your go-to method for keeping your pans clean?
For the first three years I had my pans, I washed and dried only but began to see a lot of brown spots and they sure didn’t look as beautiful as when I bought them. I stopped into Williams Sonoma and asked their advice. They told me to buy My Barkeepers Friend and steel wool. I scrubbed all the brown off my pans and they look like brand new!
Awesome! Thanks so much for that helpful info! I’m going to go clean my stainless steel pans right now. 🙂 Do you have any helpful tips on keeping your stainless cookware clean? Let us know, just post in the comments. We would love to hear from you!
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