Pretty much the title, I inherited it a long time ago and never got to using it but now I wanna use it but I dont know how to get rid of the rust.

I would very much appreciate any help

I’ve had this ice cream scooper since I was a kid- 20+ years old at least, they don’t make them like this anymore and I absolutely adore it. I think someone put it through the dishwasher and it went from a bright shiny silver to this dull and mottled dark grey. The texture is also unpleasant to touch.
After checking out some posts I think this is aluminum? Any tips on getting it fixed without damaging it? I read boiling it in water + vinegar and then scrubbing with barkeeper’s friend - just hoped to get some advice before I tackle this. I really want to save this item!

My GF bought one for her mom for Mother’s Day back in 2010 and neither of us can find anything like it now.

I’d like to get one for her but it for real seems like something made up despite the fact I’ve personally seen the one she got for her mom.

Any help would be awesome.

recommendations for 10" & 12" stainless steel frying pan and 4 quart sauté pan. would like to know your choice brand(s), name of a collection line,etc. this is the first time buying. i cook daily and enjoy creating meals my family enjoy and trying new recipes. I have had non stick and ceramic over the years. I want to get rid of anything with microplastics, or a surface that scratches and particles of coating mixing with food etc..and items that will last a lifetime. Let me know your personal pros and cons as well. Thanks in advance. EDIT - I prefer a flatter bottom especially in a sauté pan. Some designs have a more curved up edge. Not sure if I’m making sense

I’m in the market for new cookware and I’m looking at a Tramontina try ply clad set. my husband was initially against stainless but he’s willing to give it a try. From what I’ve read about it so far, there’s a learning curve. And I really don’t want to ruin my new set or our food before we figure it out. as I said, I’ve done my research but here I’m looking for the “I wish someone would’ve told me this“ tips and tricks.

Got a relatively good deal for the 11 inch nanobond pan, I’ve been on the fence about getting it for a while because of price, so this is what I did:

Right now capital one shopping has a Macy’s deal, spend $200 get $100 back through gift cards.

On top of this, I called Macy’s after, gave them my order number, and they were able to remove ~15% off the purchase.

So after tax my purchase was $386.05, with -$55 from calling Macy’s and -$100 from the capital one shopping, for a total net price of $231. Anyways, thought I’d share if anyone else was interested.

I recently bought pans from MadeIn and most of them show heavy discoloration and blotches after the first use. I had steel pans before and never ran into this. Is it normal for pans to turn into what you can see in the photog's after one time use?

One pan is now yellowish and the other has those wierd blotches.

Thanks :)

Edit:

Thanks all. I'm just dumb and new to stainless steel pans.

Hello everyone,

I recently got a new baking dish, and now it has started showing these little cracks where it releases a darkish liquid.

Is it still safe to use, and what could cause this? It has only been used 3 times, and never above 220Celsius

Solved by ElCochinoFeo, identifying them as Baumstal. Thank you!

Original Post

Please allow me to preface this with: I did read through the rules and guides and I didn't see anything that prohibited this sorta post. Personally, I think it basically falls under the category of "Seeks specific kitchenware" since I am hoping the brand is still around.

The Context

My parents bought a set of pots and pans ~35-45 years ago when they were at their first house. As my mother tells it, it was a door-to-door salesperson type of purchase. The paperwork for them is long gone and the only branding on them is a simple logo I've been unable to identify. These pots and pans have lasted all these years in, I think, fantastic condition, used on both gas and electric stoves and only showing their age, not poor quality. However, they've finally met their match: induction. Though I'm pretty sure I could easily get another decade or more out of them, our new stove is induction and will not work with any of them.

The Question

Does anyone know what brand this logo on the pots is? If so, are they still in business and make quality induction-safe sets?

Hi everyone, I'm looking to replace my non stick cookware with stainless steel and I've worked out for the cooking I do (often curries, stews, one pot dishes for 4 portions at a time, some frying, using several times a week) the saute would be ideal first piece to get with its versatility.

I wanted to buy the demeyere Atlantis 28cm saute pan as the best out there (reviewing recommendations here) but at £389 I'm having second thoughts if it's worth the investment.

I'm based in the UK and have a gas stove (in several years may change to induction).

Others have said for those moving to stainless steel it might be better to get a cheaper pan first. Does anyone have the demeyere and can recommend? Or is there a cheaper alternative that would work just as well. I did see the recommendation list but not sure which specifically relate to saute pans. Thank you!

After 8 years with our All-Clad HA, which we were led to believe had a lifetime warranty, we're in the market. I want to go stainless steel and lean into the BIFL mentality. I've done an ungodly amount of research and spent way too much time over the last week scouring this reddit, watching youtube comparison videos, reading independent testing blogs, and I'm still left with more uncertainty than answers. I'm pretty sure chatGPT has even told me to just pick something already and leave it alone.

We're a family of 5 with 2 teenaged boys in the US, so we need reasonably sized cookware. Our most frequently used pieces out of our non-stick set are the 4qt saute for most dinners and the 8" frypan for eggs. We have a powerful gas stove which we have no intentions of ever replacing. We do a lot of meat and one-pot dinners.

After recommendations from other posts, I found a used Falk Signature 28cm Rondeau that will likely be our most-used piece. I also purchased Mafter and Strata carbon steels to compare for eggs and whatnot. I already have an enameled dutch oven and a smallish le creuset cast iron skillet that we'll keep in our rotation. I'm looking for opinions to fill in the rest. Our budget is flexible but I'm also trying not to go overboard. I'd rather get the right pans for our use case, but would like to stay closer to $1,000ish to build out the below...luckily there should be some good sales within the next 6 weeks.

I'll likely get either a viking or tramontina 8qt stockpot, since this doesn't need to be fancy. I use our current 8qt 3-4 times per year so not a commonly used piece for me.

I'm between a 2 and 3 qt saucier, mostly for rice, boxed mac n cheese, ramen, gravies & sauces, etc. I like the Demeyere Industry 5 or Heritage Steel for this, but am also considering a Fissler m5 saucepan instead.

I also want a 4-5qt saucepan for soups and boiling pasta. I'm leaning toward the Fissler M5 but could easily be persuaded.

I think we'll also need a larger 12"+ frypan. I mostly use the saute pan as it is, but I do occasionally need more room. I'm looking at Industry 5 or Heritage Steel for this as well. Should I get a smaller 8/10" stainless steel on top of the carbon steel?

Lastly, I'm debating if it would also be worth getting a 5+ qt sauteuse/essentials pan/chef's pan. I like the idea of the rounded edges for mixing pastas, but it's definitely not a "need" and is likely redundant. Maybe the Hestan Probond for this? Or All-Clad.

Is there any other piece that you've found necessary in your own set-ups? I'm struggling with not having a matching set aethetically, but I understand the logic behind it. Help me make good decisions!

Hello!

These pans were a gift from my mom. I've taken awful care of them and am now trying to do better. Are they carbon steel or non stick?

They're lightweight, and I assumed they came as pre seasoned carbon steel. I thought I'd scrubbed the seasoning off where it's rusting, but am now wondering if I should toss them if they're non stick. I don't see any chipping coating exactly just more maybe scrubbed through?

Thank you for your help!

Hey friends - I tried google reverse searching but haven’t had any success, so this is my last shot here.

My mom has favorite pot she uses for cooking. Unfortunately my 1 year old got into her kitchen and got into her cabinets and dropped the glass lid for the pot. Luckily he’s ok and she still loves him lol, but she’s also extremely saddened that the lid shattered.

I want to try to make it up to her and see if I can buy her a replacement lid or a replacement pot/lid, but I just can’t seem to find it. There’s no indication on what brand this is which is making it that much harder.

I’m hoping maybe there’s a small chance someone has come across this and can identify the brand or at least point me in the right direction?

Thank you!

Our Place just released a revamp of their Always Pan Pro titanium line. The pans are different from the construction for their earlier titanium cookware, which they're now calling "1.0". There's still a titanium interior, aluminum core, and stainless steel exterior, but the look and texture of the interior are completely different.

Does anyone have insight into what's changed and why? Maybe this is a titanium plasma construction, similar to the Viking PureGlide Pro and others? Or somewhere in between plasma and the texture they used to have?

https://fromourplace.com/collections/titanium-cookware

Edit: what’s with all the downvotes? I get that Our Place isn’t popular on here. I’m not recommending these pans, which only became available this week. I’m trying to understand how they compare to other options on the market.

Edit 2: what a strange launch, there doesn't appear to be any Our Place announcement and the product pages have photos of both the old and new pan constructions. The description on the website says the benefit of the update is easier cleaning and nothing else, while a Kenji video mentions better durability and nonstick. That seems contradictory, and it also appears to validate concerns about the durability of the old construction.

Someone at my work posted this for sale. I have seen mixed reviews for All Clad D3 but I'm wondering if its worth it for the price! What is everyones experience with D3? We are moving to a new house and are debating on replacing the electric stove with induction.

Thanks everyone!

Until now I’ve used a super cheap “stainless steel” (in quotes as I’m not sure what exactly it is, seeing as the surface is black), some nonstick, and an old enameled cast iron.

I enjoy high heat cooking. But I’m concerned about warping the pan. Is this something to be worried about? Is there anything I can do to mitigate it and still cook on high heat?

I don’t have much money to spend on cookware, and live in a dorm (limited space), so I’d prefer to make this last as long as possible and not have to buy anything else. If warping is genuinely a high risk, should I just return this and get something more resistant to it? Also worth noting that I’m in the UK.

Hi there! I'm looking to gradually replace my non stick cookware with stainless steel. I've read the useful sub guide with buying recommendations.

For the frying pan it seems worth spending extra for the quality and go for Demeyere but am I right for a large stockpot (26cm diameter) it's not worth spending that much?

I was looking at this one from ProCook but I read not being fully clad is a disadvantage. Is this a good choice? Fyi I am UK based and have a gas hob (though may change to induction in a couple of years). I use the stockpot for soups , curries etc (batch cooking for family).

https://www.procook.co.uk/product/newprocook-professional-steel-stockpot-lid-26cm-95l?cq_src=google_ads&cq_cmp=21344371804&cq_term=&cq_plac=&cq_net=g&cq_plt=gp&nbt=nb%3Aadwords%3Ag%3A21344371804%3A165432026840%3A700954055884&nb_adtype=pla&nb_kwd=&nb_ti=pla-295999096974&nb_mi=127414221&nb_pc=online&nb_pi=6329&nb_ppi=295999096974&nb_placement=&nb_si={sourceid}&nb_li_ms=&nb_lp_ms=&nb_fii=&nb_ap=&nb_mt=&gad_source=1&gad_campaignid=21344371804&gbraid=0AAAAAD3uHvkl4m7J0JuiZ3V8DpAI3cyFw&gclid=CjwKCAjw0LzWBhBOEiwAKQd0cNHCM1roUZT6QDdaTQTOeWMEeG4xCt3el-N0nsfjULS0Hwl5UcaVUxoCmtUQAvD_BwE

Any advice/recommendations would be greatly appreciated

The stronghold is half the price of the vortex (150$ vs 300$) with more than twice the btu's. Is the vortex better for a carbon steel wok or is the brute force of the banjo burner on the Stronghold a better choice?

Vortex: https://a.co/d/0fcmW7Qf

Stronghold: https://a.co/d/0dQ2g13Q