Cooking
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
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Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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Please don't use bar keepers friend on stainless steel pans, it will just deteriorate the surface and make things stick worse next time. Just put some water in the pan and set it back on heat to simmer, most of the cooked on stuff will just flake away as the water boils. Following up with a rinse with cool water and a scrub (made for gentle work on non-stick surfaces) should take care of the rest. A little discoloration will not ruin the pan. Stainless pans work better when seasoned just like cast iron.
I don't know, I've been using bar keepers friend on my stainless for 13 years now (when needed) and they are fine? The pans look amazing after and they're used every day in the home.
I don't find any deterioration and love that I'm a scotchbrite and bar keepers friend away from new looking pans whenever I want. I'll take a decade plus and going strong over Teflon for 6 months ten times out of ten.
Yeah like unless you’ve got the worlds most expensive pans I’m pretty sure a bit of cleaning powder isn’t going to be the end of the world.
I clean our (mid range) pans a few times a year with bar keepers friend without any issues.