Do you have Stainless Steel cookware? Opinions?

[mrsv98]

So I have been reading more and more about how Teflon is being linked to cancer and as I have analon non-stick cookware, I am considering changing my set.

Does anyone have stainless steel? How hard is it to clean? I know that professional chefs use them, but they have kitchen peons to clean up after them and until we win the lottery, I have to clean up after myself!

I cook a lot so I really need something that won't take me hours to clean up after....thoughts? Opinions?

TIA

 

[mickeyboat]

We have Calphalon Stainless pans which are about 1 1/2 years old I really like them for most things, but we still have a non-stick pan that we use for stir-fries and eggs. It takes a lot of scrubbing sometimes - I cooked turkey sausage the other day and had to use some of my wine to deglaze the pan, and eggs are a nightmare.

I think professional chefs use a lot more oil and butter when they are using a fry pan, so things don't stick quite so badly for them.

I would suggest keeping a couple of non-stick pans to go with your new ones.

Denae

 

[HeatherHH]

I have stainless steel Revereware, and I like it alot. It is not hard to clean, I usually put it in the dishwasher. If something is stuck on it a brillo pad usually does the trick. I have the plain stainless steel, not the copper bottom. I think it is hard to keep the copper bottom pans looking good. I have been cooking with mine for 13 years and they still look great.

 

[bigmerle1966]

We have stainless and most things will come off with a good soaking.

I cooked turkey sausage the other day

I have a hard time getting cooked turkey off of my pans too, takes some real scrubbing.

 

[puffkin]

We have stainless too now, for about a year. They aren't too bad, but I do find myself using more non-stick spray for things. We also have started using Olive Oil for a lot of things instead of vegetable oil, so I can be a little more generoous with it because it is healthier. The pans don't get very clean in the dishwasher, but most get clean easily in the sink. Everynow and then we have to give something a good soaking....but not usually.

We bought these pans right when the whole Teflon thing was just breaking and I am so glad we did now that more information is coming out about it.

 

[tar heel]

Had the same set of Revereware for almost 20 years -- it's great. I usually wash them by hand, but I don't use anything harsher than a plastic scrubpad unless I've burned something. The copperclad bottoms don't look like they used to, however.

I got my Revereware when studies told us that my Club Aluminum was going to give us some disease. I promptly got that cookware out of the house and chose to keep an ancient Silverstone skillet that I make pancakes in to this day. I can't imagine what it's giving us -- you should see it!

 

[goodeats]

We have All Clad Stainless Steel and we love it. Somethings are harder to clean than others, but if I use spray or oil it's usually not a problem.

I do have one Non-Stick pan that I make eggs in. It's so easy to clean!

 

[budbeerlady]

Faberware 18/10 stainless. They are so heavy, I have an omlett pan my Dh jokes is able to kill any intruder. I like them but they can be a pain to clean. I had to get stainless, dh kept ruining my teflon pans by taking the silverware to stir things in them. (Never mind the plastic non-scratch is right next to the stove, walk the 10 foot and get a metal spoon.) So yes, I like the new pans I had to buy with shopping money I whittled out of dh!

 

[N.Bailey]

I have stainless steel Revereware, and I like it alot. It is not hard to clean, I usually put it in the dishwasher. If something is stuck on it a brillo pad usually does the trick. I have the plain stainless steel, not the copper bottom. I think it is hard to keep the copper bottom pans looking good. I have been cooking with mine for 13 years and they still look great.

My Revereware is about 12 years old and I even had a friend recently visit and say, ahhh, new pans? I said NO! LOL

There is a product called Cameo that you can buy in any grocery store to clean the pans with. There is one for copper bottomed pans and one for stainless bottomed pans. If you try it, it'll take your pans back to day 1.

Mine have the stainless bottom and I would recommend them to anyone. I cook most everything in my Revereware, but I do keep nonstick pans (Teflon) for pancakes, grilled cheese, eggs (which I don't eat, but kids do) and anything requiring a non stick surface.

IMO, you can't possible go wrong with this brand of pan. I too toss mine in the dishwasher, but sometimes I clean em up with the Cameo before putting them in the dishwasher. Normally, it's not required with each use. Mine look like the day I bought them, literally! Now the lids don't (I clean them with Cameo too) but they have a slight wear look to them.

 

[Imzadi]

I hate SS cookware. It needs LOTS of soaking after EACH use. Even if I'm cooking pasta & one strand of spaghetti gets left in the pot, it is stuck on forever unless I soak it. Plus the residue from the starchy water gets stuck on too & needs to be scoured off.

I already have a hard time leaving dishes to sit for a while before washing. I don't need to PURPOSELY leave pots that need to be soaked too.

I did see an infomercial recently that said if you boil vinegar in a SS pot for several minutes that it creates a non-stick coating. Haven't tried it yet.

 

[N.Bailey]

I hate SS cookware. It needs LOTS of soaking after EACH use. Even if I'm cooking pasta & one strand of spaghetti gets left in the pot, it is stuck on forever unless I soak it. Plus the residue from the starchy water gets stuck on too & needs to be scoured off.

I already have a hard time leaving dishes to sit for a while before washing. I don't need to PURPOSELY leave pots that need to be soaked too.

I did see an infomercial recently that said if you boil vinegar in a SS pot for several minutes that it creates a non-stick coating. Haven't tried it yet.

I have used stainless for well over 12 years (grew up with mom using it too as does my MIL) and have never faced the problems you obviously have. I clean everything before it's put into the dishwasher, but I have never had to scrub a pan much or let it soak. I've had to scrub bakeware some thru the years, but even at that I wouldn't just let it soak. I'd stand there and scrub it clean.

I would also add that I never use my Revereware skillet. If what I'm cooking requires a skillet, I go nonstick. My mother in law once bought me a really nice Revereware Teflon skillet though and that was my favorite pan for MANY years. When it was time to be replaced though, I was too cheap to buy another. LOL I buy Mirro nonstick (SP?). It lasts a long time and it's not too expensive.

 

[mrsg00fy]

We have had a stainless steel farberware set for 17 years. I will use steel wool occasionally, but usually the ocelo sponges with the green scratchy side are enough to keep them sparkly clean.

 

[helenabear]

Been using All Clad SS for almost 6 years now. I love it! Easy to clean actually and *never* do I see that yuck icky black stuff from the non-stick pans. That is nasty! Pans are nearly impossible to destroy as well. We've had cooking accidents, and trust me after a soak w/o even scrubbing my pans are good as new. Nothing to worry about with them.

Not sure what brand the one poster has... but I've never had to soak with pasta! I rarely have to really soak for anything I have. Plus the way they cook and clean up is just wonderful! WOuldn't trade mine for the world!

 

[LindaG4458]

We have Farberware with the aluminum bottoms. We added to the set over the years but three of the pans we use regularly were wedding gifts almost 36 years ago. Like N.Bailey we use Cameo cleaner from time to time to remove discoloration and shine the aluminum. They look and cook like new!

I do have a non-stick Farberware fry pan for making meatballs and things that are sticky. The coating is Silverstone and more durable than Teflon.

 

[pumba]

I have two sets.....one is mine and is 37 years old ....still looks like new.......and the other set is a huge set of stainless and it is 62 years old......not quite as nice looking as mine but it is great to have history in my house......It belongs to my husbands mom and she gave it to me when she moved into an assisted living home......I love stainless steel pots and pans....nothing quite like the ability to scrub as hard as I want and get anything off it......I would not have anything else in my house....my only teflon piece is a square pan to make french toast or pancakes on....

 

[Hannathy]

I have farberware most pieces for over 25 years and it looks great. I do absolutely nothing special it goes straight into the dishwasher NO PREWASHING or rinsing here that is a waste of water! comes out clean. We still have teflon for some things like eggs or some frying 'cause I don't like a lot of oil. once in a rare while if something has really stuck to it I may use a little brillo but thats it and not very often. I think the farberware cooks very evenly.

 

[N.Bailey]

We have Farberware with the aluminum bottoms. We added to the set over the years but three of the pans we use regularly were wedding gifts almost 36 years ago. Like N.Bailey we use Cameo cleaner from time to time to remove discoloration and shine the aluminum. They look and cook like new!

I do have a non-stick Farberware fry pan for making meatballs and things that are sticky. The coating is Silverstone and more durable than Teflon.

Thanks for the little education on the finishes. I always just used the term "Teflon" to describe all non stick. In all honesty now, I have no clue what I use. I don't buy those really cheaply finished pans. I think all the manufacturers have an economy line of sorts, but IMO, buying them is wasting money. I don't pay a lot for my non stick either as I feel they all eventually need replaced anyway. I just buy a good $20 to $30 pan (though the Revere one my MIL bought me was close to $60 - and it was nice, but didn't last any longer than any other) and it lasts a few years. I keep a square griddle, an 8 inch, a 10 inch, and a 12 inch skillet at all times and replace them as needed.

I also have an electric non stick griddle.

 

[MAKmom]

My Teflon is in the basement in a bag because I'm scared to use them. DH bought Wolfgang Puck's SS set from BJ's. HATE THEM. Everyting stick to them. I got rid of my cast Iron when I got the flat top stove, I wish I had them back.

 

[mrsv98]

Thanks for all the advice. I am leaning toward Emeril's 10 pc SS cookware set. It has really good ratings on epinions and looks to be the same kind of set I have, just a different material. I will look for cameo cleaner to keep them shiny and I may keep one of my non-sticks to make eggs. I don't cook eggs too often so I think that will be ok, I just don't want to use it day-to-day anymore.

Thanks again!

 

[N.Bailey]

Thanks for all the advice. I am leaning toward Emeril's 10 pc SS cookware set. It has really good ratings on epinions and looks to be the same kind of set I have, just a different material. I will look for cameo cleaner to keep them shiny and I may keep one of my non-sticks to make eggs. I don't cook eggs too often so I think that will be ok, I just don't want to use it day-to-day anymore.

Thanks again!

I've never seen the Emeril's pans, but I've looked at the Farberware and they seem to be right in line with the Revere. If you get a good stainless, you'll be good to go. I'm with you though, in that, I see no need to subject my family (my issue is aluminum) to that when it's not necessary. Stainless cooks very evenly too.

To the poster above, my mom used to cook on cast iron. I have a major problem with it because my mom used to tell me that you're not really suppose to submerge them into dish water and she always kept them nice and oiled. For hygienic reasons, I just couldn't stomach them myself. For similar reasons, I've never been able to have a deep fryer either. I just can't reuse the oil and they're entirely too costly to dump it each time. I will say though, my mother used to cook some of the best tasting foods in that old cast iron skillet and I've actually read that the iron leaches into the foods and it actually quite healthy.