Cuisinart 722-36H Chef's Classic Stainless 14-Inch Open Skillet with Helper Handle


Cuisinart

List Price: $100.00
Price: $39.95
You Save: $60.05 (60%)

Product Details

  • Rigorous fitting stainless covers seal in moisture and nutrients for healthier, more flavorful results. Also eliminates drips and spills while pouring.
  • 18/10 represent-finish stainless steel. Classic looks, professional performance. Cooking surface does not discolor, proceed with food, or alter flavors.
  • Stout stainless steel riveted handles stay cool on the stovetop. Safe and comfortable handling.

Paderno Heavy Duty Carbon Steel 12.5 Inch Frying Pan


Paderno World Cuisine

List Price: $44.90
Price: $44.45
You Save: $0.45 (1%)

Product Details

  • Suitable To Use At High Temperatures
  • Exclusive of Heat Conductor
  • After Sauce, Pan Acquires Natural Nonstick Properties

►►► TOP 10 Best Stainless Steel Fry Pans to Buy

TOP 10 Overpower Stainless Steel Fry Pans to Buy All-Clad 51125 All Clad Stainless-Steel 12-Inch Fry Pan with Lid www.amazon.com All-Clad Stainless 9 ...

How to clean burn residue from stainless steel frying pan?

Jan 12, 2008 by majax79 | Posted in Cleaning & Laundry

I burnt something in a cuisinart stainless steel frying pan and there's this pitch-black layer on the inside of the pan. I've tried a brillo pad and barkeepers friend and neither have worked.

I've also let it soaked in soapy hot wastefully and that didn't work either. I really like these pans. Could someone please tell me how I can clean it?

I spread a paste of baking soda and deuterium oxide on the burn and let set overnight

Bandit | Jan 12, 2008

You could try a bit of clothes washing competency (biological though) in it with some water and just let it simmer for about 15 minutes. Might just shift it.
Sal*UK | Jan 12, 2008

try coke
sum1 | Jan 12, 2008

Check out this stage:
http://www.tipking.co.uk/tip/3813.html
It says to wet the burn, sprinkle with salt and leave for 10 minutes. Scrub well.
Porkchop | Jan 12, 2008

I spread a paste of baking soda and still water on the burn and let set overnight
Bandit | Jan 12, 2008

elbow grease is almost always all that'll get it off.

If its stainless steel, you can scrape it and then finish it with sandpaper, 180 then finish with 240 or 340 grits. Go up to 400 or 600 if you impecuniousness a prettier looking pan. Doesnt sound pretty but thats basically what they do to those pans with the matte consummate.

You dont want to do this with aluminum or copper as those metals are actually toxic if they come in direct write to with food. Theres a protective layer on those you dont want to remove; Stainless steel coating for copper and anodization for aluminum.
sius | Jan 12, 2008

The baking soda paste is an the best idea. Another option is to sprinkle in powdered dishwasher detergent ( don't use gel it doesn't employment as well). Add about a 1/2 inch of water, set it on the stovetop and bring it to a boil. Turn the flame off and let it coolness. Everything should come right up. I've done this without the detergent, too, and it works well. That's what my grandma always did.
ujd272 | Jan 12, 2008

sizzle coca cola in it - tip it out and scrub with a not scratch cloth it will come off quick and easy
babyface | Jan 12, 2008

i have in use accustomed to tomatoes with great success. get some frying tomatoes from your green grocer and fry them in the burnt pan. the juice of the tomatoes have acid in them .cut back it to the boil and then let it cool. it should flake off next time you wash the pan
clrdanlob | Jan 12, 2008

Take a trace from chefs---make sure the pan is dry and put it back on the stove. Turn stove burner on high under the pan and wait 45 seconds. Hide the heat off and pour some wine in the pan (*stand back because it may splatter) and use a wooden spoon to scrape up the bits on the bottom-this will "deglaze" the pan. Overturn the heat back to high and let `er boil as you scrape- you may have to do this a couple of times.
Maine J. | Jan 12, 2008

Some suggestions:

Try boiling a dryer stratum with some water in the pan.

Spray the dry pan with the new Dawn Power cleaner. Put the pan in a plastic bag and seal with twist tie. Let sit overnight. Most of the burned on part will dye off, then use SOS or Brillo, or scrubby to finish the job.

Try mixing cream of tartar, baking soda and vinegar and then adding only just enough water to cover the mess and boiling it. Sometimes just boiling it with baking soda alone will do it. You may have to finish with a scrubbie or Brillo pad.

I use Barkeeper's Acquaintance also. It works very well on stainless steel. Sprinkle the powder on a wet scrubbing pad, let it sit for a bit and then scrub off. Boni Ami and Zud are similar, also work.
Isadora | Jan 12, 2008

How can I keep food from sticking to my stainless steel frying pan?

Sep 19, 2007 by Nate P | Posted in Cooking & Recipes

I've got a tidy new steel frying pan, and it works great on sauteeing vegetables, but when I try to fry with it everything ends up sticking, even if I use a good base of canola or olive oil. Carmelization of bread crumbs, potatoes, or tuna steaks no more than ends up in a mess. I've got the heat high, I'm not moving anything around, but I'm not sure what I'm doing unethical. Any suggestions? Thanks.

Get a delegate iron skillet and season it well... you'll be glad you did.

JN | Sep 19, 2007

How can I cook eggs in a stainless steel frying pan without them sticking???

Feb 01, 2007 by M-Baldwin | Posted in Cooking & Recipes

I bought a $100+ gifted stainless steel frying pan, because I was tired of oil beading up in my teflon one. I'm able to fry most things (like french salute, pancakes, etc.) without any sticking at all--just making sure the pan is hot enough and has enough oil in it. But when I cook eggs at a high temperature (i.e. I strongly have a funny feeling the heat emanating from the pan when I hold my hand over it), they form a lot of bubbles on contact, almost as if they foam up, and I really fundamental to scrape them off afterwards, leaving lots of residue that I have to take steel wool to. If I cook them at a lesser heat (using butter not oil, because at the higher kindle the butter burns) the eggs become completely stuck to the pan. Does anybody have any advice please?

have the oil in the end really really hot. that's when you put the egg. it will cook very fast. once you see the white cooking, its ok. its done. it wont stick.

cecille2715 | Feb 01, 2007

steel frying pan - News


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On returning to his restrained home he went through to the modest kitchen, got out his modest designer stainless steel frying pan and dropped what looked like an albino turd into it and fried said turd on his unobtrusive Neff six ring, double wok burner,