Title says it all, I made this image out of a regular saucepan photo but I was wondering if a pot like this existed? Need to boil something long and cylindrical and it would do a great deal of good. Thanks

Hello r/cookware! This is my friend's daily frying pan. The food they cook most with this pan is eggs. I've never seen a pan so bad in my whole life.

I believe at one point in this pan's life it was non-stick, evident by the remnants of the coating around the edges. When nonstick coating chips it's time to replace the pan, but this is way past that. The condition is... dire.

They've had this pan for about 2+ years and they are unsure about the age of the pan. The metal is bare, no coating left. I assume it's constructed from aluminum since most nonstick pans are, but I can't be sure.

I am trying to convince them to replace their pan, but they won't part with it until the handle breaks off. The quality of cookware isn't something they ever thought about and I want to help. I believe they'd be better off with a stainless steel pan for quality of life, consistency, and safety.

I'm looking for more information about the metal they currently cook on every day and the possibility for metal leeching into their food.

Ultimatly: Is this pan still safe to use?

Just wanted to make people aware of the sale on Saks Fith Ave with code HAPPY20SF. Everything from Demeyere is 20% off (other brands like Staub too but I’ve seen better deals on those even with the 20% off). If you have an Amex Platinum card, you can combine it for the $50 off credit. Not to mention an additional 2% from Rakuten if you use that (nothing to write home about but extra savings is extra savings). I was able to pick up my first Demeyere piece today that I have been eying for a while and I’m ecstatic. Picked up the 2.1qt Atlantis saucier (reg price $269.99) for $161 plus tax. I can’t wait to get my hands on it! I’ve heard it’s truly BIFL quality and dishwasher safe unlike a lot of other pans with non-sealed edges. Are there any other sealed edge clad cookware brands that you recommend as BIFL?

I noticed on my new ProBond SS pots and pans after 1-2 dishwasher runs have broken the seal around the rims. Do other users have the same issue? I assumed the metal went the whole way around instead of the seam just being on the bottom of the rim?

I'm wanting to understand if this is expected or not before requesting a replacement and customer service wasn't super helpful

Hey guys, so my brother is telling me that i should throw out this non-stick pan since there are some scratches from metal utensils. I’ve had it less than a year. He’s gotten me a bit paranoid now lol. Does this look toxic?

As title says need some help deciding between two different brands

We've done a lot of research and are torn between the heritage 8 piece set and the French classic 10 piece set

Both seem high to quality and I'm leaning on Heritage due to their customer service and American made and wife is leaning on French classic due to the more elegant appearance and lower cost point

We want Reddit to help us tie break so please give us your choice!

Edit: We went w/ the french set! The deciding factor was the thickness & wife loved the european look of it!

https://www.heritagesteel.us/products/eat-17308?variant=44213753348351

https://www.cuisinart.com/french-classic-tri-ply-stainless-cookware-10-piece-set/FCT-10.html

Hi all, I need to clean off the stains of the handle, etc specifically without damaging the rest of the pan since they're made of different materials. They seem cooked on. Thanks

Can we start a new thread for the Kitchen Charm cookware brand? Like all the others I went to a bridal expo and thought about buying these when I got the message for the demonstration. I didn’t buy it but I’m here the next day on YouTube and Reddit trying to find reviews. YouTube was no help which is concerning. Reddit has old threads. I’d love to get updates from people that bought it years ago. How is it holding up? Have you ever gotten them replaced for free? If it’s worth it maybe I can still buy them.

Hi everyone,

I found this Circulon Hard Anodized skillet in my house the other day and I’ve been trying to clean it. There’s a black abrasive material on the top which I’m assuming is burn oil that I can’t seem to get off easily. My sister said it’s probably the non-stick coating that is peeling off. I’m wondering if this skillet is salvageable and if so how can I restore it? I’m not familiar with hard anodized cookware. TYIA

Hi, I’ve bought my first stainless steel pan. I have read a little bit about how to start using it but there are a few that contradict themselves. Can you help me on how to use it properly? Does it need to be season? Thanks for your help.

Took all your sage advice- DID NOT BUY A NON STICK PAN 🙌🏻

Got it nice and hot, did the water droplet test, reduced heat, added a little oil and butter. Smoothest scramble.

Thank you, wise Redditors

I’ve used 2 non stick pans since the new year (one from Our Place and one from Costco) and they both end up looking like this and are so difficult to clean. Food ends up sticking, defeating the purpose of non stick. I follow the care instructions (low-med heat, oil/butter, wait to put in sink, etc), but it seems impossible. What the heck are we doing wrong?

I saw some really cute stainless steel mini skillets, 3.5 to 4.5 inches, at TJ Maxx today. I was debating whether to buy one, but I didn’t because my kitchen is already getting a bit crowded. I wanted to ask and hear about your real experiences.

How worthwhile is it to have a super mini skillet? Will I use it often? The only uses I can think of right now are frying an egg, making a pancake, or simmering sauce.

Hi all. I’m relatively new to trying anything outside of dish soap, warm water, and regular sponge. I read the sticky on stainless steel pans but I didn’t get an exact answer because I think I messed up.

I bought the Scrub Daddy Power Paste hoping to remove a rainbow-y hue on the cooking side of my All Clad D3 stainless steel set.

I have been using these pots and pans for almost a year now. I’ve never used anything on them aside from dish soap and a regular sponge. They have never leeched anything odd at all. Yesterday, I bought the ScrubDaddy Power Paste Light Citrus Scent paste. Today, I took the dry sponge and some dry paste and scrubbed my pots and pans. They came out looking wonderful, but I noticed my white Scrub sponge was entirely a black-gray hue. I rinsed out the sponge and the pots and pans. I dried it, and the napkin was white.

Did I scrub something important off? The product reads “ideal for pots and pans” but I just now read the finer print that warns “not suitable for stainless steel.”

If the new scratches are all that I have to deal with, that is fine. The bottom of the pans engraving is slightly damaged. I scrubbed the food area of the pan too, which removed the rainbow coating. I’m worried if the residue on my sponge was an important coating. Are they still safe to use to cook food? They look fine now that they’re dry, aside from the scratches and some leftover rainbow residue that I left because I stopped scrubbing out of fear of what was coming off on the sponge. I have a toddler that I cook for in these.

Hi friends. I recently replaced my cheapo cookware. I don't like buying sets or sticking to one brand. I did some research and bought separate pieces from different brands based on my needs. I really want a Hestan Nanobond cause everyone seems to be raving about this new technology. I've got pretty much all the essential pans already, but I'm wondering if you guys could help me decide what kind of Nanobond pan to get that will fill a role that I don't have covered yet, that the Nanobond would excel in? Or perhaps, suggestions for other pans/brands that you think I should have?

Here's what I have so far:

Lodge 10.25" Cast Iron Skillet - Driver, searing steak
Lodge 11" Cast Iron Skillet - Overflow

Staub 7 qt. Round Cocotte Dutch Oven - Braising, soups, deep frying

Demeyere Atlantis Proline 11" Skillet - Deglazing, acidic foods
Heritage x Eater 8.5" Skillet - Sauteing and tossing, quick glaze, acidic foods, sunny eggs
Heritage x Eater 3 qt. Saucier - Grains, boiling, reducing, reheating
Falk Copper Classic 1.4 qt. Saucier - Temp. sensitive sauces

Some no name 6 qt stockpot - Boiling, pasta, batch grains
8 inch Calphalon non-stick - Eggs, anything sticky
1 qt Calphalon nonstick saucepan - reheating coffee or anything sticky
Some random 10" nitriding cast iron "wok" that I found from TJ Maxx - stir frying

Note I'm just a single amateur dude who normally cooks 1 - 6 servings at a time. Just trying to cover all my bases and complete my set now before the impending tariffs. Thanks in advance!

So years ago my wife acquired a 2 qt All-Clad stainless steel saucepan that is devoid of any markings except that it says All Clad on the metal handle. The handle is riveted to the pan with two rivets.

Now that I am learning a little more about cookware I am trying to figure out what I’ve got, is it a 3-ply construction, or something else.

But it doesn’t have any info - even on the underside of the bottom.

Is there any way to figure out what I’ve got?

Thanks in advance!

Non stick pan having scratch, is it safe to use for cooking? Since its a teflon coating.

Can y’all help me ID what kind of pan this is? It looks like aluminum but he cooks tomato sauce/wine/lemon juice in these pans all the time which I thought was a no no as aluminum pans are reactive?

Edit: found already but keeping this post up for whoever wants the info! The company is called Darto, and it's carbon steel.The video I was mentioning

Hey everyone. I saw a Youtube Short that glorified this crazy looking brand of stainless steel cookware, but I can't find it anywhere in my history: they said they had no marketing, wrapped their products in plain boxes and brown paper, they're made of one solid piece of steel (maybe it's carbon steel or cast aluminium at this point, which would make more sense for this) so there's no rivets. The finish is matte. Made in the USA. Any ideas? Huge thanks!!

One of my friends used a metal ladle in my pan, despite my advising not to. I don’t see any significant damage but I do see these like hairline scratches, so small I can barely even see them. Is this pan ruined now?

My father in law handed down to us their old family copper Bundt cake pan. We mentioned we were interested in some, more so for hanging decor purposes in our kitchen and he pulled this out of the attic in rough shape. He cleaned with vinegar and it looked night and day better, but he wasn’t satisfied so he bought a copper restore solution (I am not familiar with the product, we were visiting him in Italy) from the store and he put some more elbow grease into it. While the color looks even better still, there are a few dark marks that didn’t appear before the solution was used. Is this something that can be buffed out still or did the solution damage the copper? We are keeping the pan regardless, since it’s an older piece that runs in their family and still looks great but just curious as I am not familiar with copper restoration and if this is normal? Thanks!

Nothing against le creuset, I just can't afford 200+ bucks for this.

I'd like to get my future sil a bread cloche as a gift, I got mine at Aldi for 25 bucks and it's been a WORKHORSE and I really enjoy the bread i get from it and feel she'd like it too. I'd love to get her the same one, unfortunately, Aldi rotates their stock and I haven't seen it since.

If preferable, looking for a bread cloche. If not, recommendations for best enameled cast iron dutch ovens for about 50-75 usd that are good for bread baking specifically.

This is coming from a non-toxic perspective, as there are concerns with stainless leaching toxic nickel and cadmium into the food. If chemicals are going to leach into food, we would prefer them to be chemicals that are abundantly found in a healthy diet, with unalloyed iron being the most obvious candidate.

The issue with iron as far as I can tell is that it rusts, although I'm not aware of whether rust is actually toxic so maybe that wouldn't be so terrible.

Some people seem to swear by cast iron. However, this is more of an option for shallow pans rather than deep stock pots. There are other concerns about cast iron, such as its heat conductivity. The same concern is for ceramics.

Finally, there are the coated pans. Obviously, we dont want PFAS in the coatings, but neither do we want lead paint, as many enamel coatings contain. It's not clear to me why an enamel coating needs to contain paint at all, since fused silica would be naturally non-toxic and would never leach into food.

In summary, it seems like there are options for non-toxic cookware (and particularly large stock pots), but these options are not popular largely for cosmetic reasons (rust bad, paint good). Those who truly seek non-toxic cookware would do best to make their own.

Along with a griddled and waffle irons (50 bucks)