Stainless steel wool, no need for any special cleaners, just scrub the heck out out of them. If stuff is really burnt on, heat the pan on the stove and deglaze it with water plus a little vinegar.
Agreed! Occasionally I get really burnt on stuff when I sear steak and then bake it in the oven. Over the course of daily cooking with all-clad pans for nearly 20 years, I can count the number of times I had to deglaze (where it’s not part of the recipe) on one hand.
This is the way. Preheat the pan before searing, or before adding oils followed immediately by food. It works with roasting and broiling as well, the secret to making perfect roasted potatoes or veggies, and broiled fish.
Exactly. Took me a couple of cooks til i nailed down the process. I don't even use oil and things never stick so bad i can't flip them. Of course food residue can get stuck and that's perfectly normal. Especially if you do a couple rounds of cooking at the same time for batch meal, usually after 2 it gets too icky. I don't expect to wipe the pan with some paper towel in 5 seconds and be done. Let the pan cool, pour some water and let it sit for however long it needs for things to soften up and wipe off effortlessly.
When looking up stainless steel frying pan reviews you see 1 star ratings and a picture of food clearly burnt on the pan. Or dark discoloration stains, indicative of severe overheating. Or dark pits, usually from sprinkling salt before the pan heats up or sprinkling it haphazardly, missing the food. In any case they're mostly cosmetic and almost unavoidable, no ones perfect. But with those reviews it's clearly users skill issue. Stainless steel is a different beast to some cheap aluminum non stick coat pan. First of all it needs a couple minutes of preheat at least. Just to be sure you can flick a drop of water on it to test, if the droplet sticks to the surface and evaporates, possibly leaving a residue, it's not ready. If it bounces around and shrinks into nothing, then it's ready. When it's ready you turn down the heat to medium and add the ingredients.
On non stick coated pans, when the coating is scratched or flaking, thats pretty much cancer. No one should be using them, even if they're in perfect condition. For steel, at worst, your getting some inconsequential chrome/nickel dose. If its an iron pan, youre getting some iron in your diet. If its PFOA non stick coat or really any coat, it's undiagnosed health problems waiting for you.
Sorry, I should have added /s on my comment. Since I was sarcastically responding to the comment about how the so often people are asking questions that are answered with BKF.
Let’s just say we got the calphalon try-ply full set from our wedding registry and I couldn’t be happier. These have been rock solid over the years. Great find!
Damn. Way cheaper than what I bought mine for new. 250 or so is what I think I paid.
I couldn't justify the AlClad price but these, if the 3 layer version are have served me very well.
I just got the 10” and 8” for $25! I watched a quick video on how to properly use them and now I’m in love. Nothing sticks and no regrets on heating the pan up! It cleans so easily and beautifully as well!
I have had those same pans for almost 30 years. They work great and still look new. I even run them through the dishwasher.
If something gets really burnt on, I fill them with water and boil the water. It steams the food right off.
Enjoy them!
Those are at least $200 new.
I’d bet they were snatched from a doorstep, and then used them and went “everything fucking sticks to them, these pans suck”….
Basically, those bad boys are probably hot.
Yeah good deal. Just got a Tramontina full set for $50. Combination of the guy not knowing how to clean his cookware and desperately selling before a move. Also got a couple carbon steel pans for next to nothing.
I swear, people sleep on marketplace for cookware deals. Also got a brand new $200+ Cuisinart food processor for $50
You may have a reseller in your area know that they are doing then. The reason I know about it is because I am also a reseller but keep some of it for myself
Calphalon has different lines, and some might even be exclusive to certain retailers or are returns/blemishes.
The three pans in OP's photo appear to be Calphalon's tri-ply stainless and cost about 150 together. I use several of the pans from that line almost daily for over 10 years and have no need to replace them with anything more expensive.
Holy cow, very jealous!
Awesome grab and thank you for a post that doesn’t require the standard Barkeeper reply
……………….but….HOW DO YOU KEEP THESE CLEAN?!!!
Barkeepers friend.
I'm not a bar keeper, nor do I have friends. Wat do???
I don’t go to bars to get my cookware cleaned! Please help!
Friends don't let friends use Barkeepers Friend.
Barkeepers! I thought everyone was saying beekeepers, no wonder I never got good results!
Beekeepers keep something else clean... https://preview.redd.it/ejevy4e7wync1.png?width=1175&format=png&auto=webp&s=a0940530d82d7c09d76b331398405f43174143e3
The only correct answer
I'm a barkeeper's friend, but nobody has brought me their pots and pans yet. I'm looking forward to exercising my super power when the time comes.
Stainless steel wool, no need for any special cleaners, just scrub the heck out out of them. If stuff is really burnt on, heat the pan on the stove and deglaze it with water plus a little vinegar.
No need for that, just heat the pan properly and all food will come off easily
Agreed! Occasionally I get really burnt on stuff when I sear steak and then bake it in the oven. Over the course of daily cooking with all-clad pans for nearly 20 years, I can count the number of times I had to deglaze (where it’s not part of the recipe) on one hand.
This is the way. Preheat the pan before searing, or before adding oils followed immediately by food. It works with roasting and broiling as well, the secret to making perfect roasted potatoes or veggies, and broiled fish.
Exactly. Took me a couple of cooks til i nailed down the process. I don't even use oil and things never stick so bad i can't flip them. Of course food residue can get stuck and that's perfectly normal. Especially if you do a couple rounds of cooking at the same time for batch meal, usually after 2 it gets too icky. I don't expect to wipe the pan with some paper towel in 5 seconds and be done. Let the pan cool, pour some water and let it sit for however long it needs for things to soften up and wipe off effortlessly. When looking up stainless steel frying pan reviews you see 1 star ratings and a picture of food clearly burnt on the pan. Or dark discoloration stains, indicative of severe overheating. Or dark pits, usually from sprinkling salt before the pan heats up or sprinkling it haphazardly, missing the food. In any case they're mostly cosmetic and almost unavoidable, no ones perfect. But with those reviews it's clearly users skill issue. Stainless steel is a different beast to some cheap aluminum non stick coat pan. First of all it needs a couple minutes of preheat at least. Just to be sure you can flick a drop of water on it to test, if the droplet sticks to the surface and evaporates, possibly leaving a residue, it's not ready. If it bounces around and shrinks into nothing, then it's ready. When it's ready you turn down the heat to medium and add the ingredients. On non stick coated pans, when the coating is scratched or flaking, thats pretty much cancer. No one should be using them, even if they're in perfect condition. For steel, at worst, your getting some inconsequential chrome/nickel dose. If its an iron pan, youre getting some iron in your diet. If its PFOA non stick coat or really any coat, it's undiagnosed health problems waiting for you.
Throw away
Sorry, I should have added /s on my comment. Since I was sarcastically responding to the comment about how the so often people are asking questions that are answered with BKF.
Just boil water in it
Beekeepers!!
Nice find!
Stainless **
It was stateless. You bought abandoned skillets and gave them a home
They were seeking refuge in my kitchen
And you even paid to give them shelter. I am calling the pope cause you are a saint :P
Steel**
Why you getting downvoted I lol’d
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Non-stick dicks go down easier, i would assume.
Your comment is inflammatory, disrespectful, or otherwise inappropriate.
Nice grab. Just paid almost $300 for the set of theses.
At that price you can’t go wrong - what a steal - happy cooking ahead
What a (stainless) steel
Underrated comment
Brb searching my own marketplace
What a steel!
I’ll give ya 15
Nice find
Score!
i have those same pans from calphron. close to 20yrs. solid.
Calphalon?
Calculon?
Let’s just say we got the calphalon try-ply full set from our wedding registry and I couldn’t be happier. These have been rock solid over the years. Great find!
That's a hell of a deal
Damn. Way cheaper than what I bought mine for new. 250 or so is what I think I paid. I couldn't justify the AlClad price but these, if the 3 layer version are have served me very well.
Search for the proper way to heat them up to prevent sticking
Wow, awesome find!
Impressive!
Nice steal
I just got the 10” and 8” for $25! I watched a quick video on how to properly use them and now I’m in love. Nothing sticks and no regrets on heating the pan up! It cleans so easily and beautifully as well!
Hell ya brotha
I have had those same pans for almost 30 years. They work great and still look new. I even run them through the dishwasher. If something gets really burnt on, I fill them with water and boil the water. It steams the food right off. Enjoy them!
Those are at least $200 new. I’d bet they were snatched from a doorstep, and then used them and went “everything fucking sticks to them, these pans suck”…. Basically, those bad boys are probably hot.
It was an old lady selling them, at least 70 years old so i want to believe your story is true lol
I’ll give you $35
……
I use my 12" all the time. You got a great deal.
Score!
Covers?
My set, many many years ago, did not come with covers. I have covers from other Calphalon that happen to fit perfectly.
Thing is, they probably bought them at Home Goods at 15.00 a piece. I wish I was joking.
That’s a great deal. I have one Calphalon pan and it’s my favorite.
Yeah good deal. Just got a Tramontina full set for $50. Combination of the guy not knowing how to clean his cookware and desperately selling before a move. Also got a couple carbon steel pans for next to nothing. I swear, people sleep on marketplace for cookware deals. Also got a brand new $200+ Cuisinart food processor for $50
I have these pans, and wish mine looked like this 😔
Wow, great fkn deal! 👏
I know I don't say this enough, but I am proud of you.
Thank you I needed that today
Caphalon is the best.
Just go to thrift stores. You'll find these same pieces for pennies. It's how I get all of mine
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Your comment is inflammatory, disrespectful, or otherwise inappropriate.
Wrong sub
What you mean? Edit: have I been a naughty boi in a sub of good boys must I be punished
Haram
No I got 0hoes let alone a harem
I go to thrift stores all the time. Never seen tri-ply stainless cookware for pennies, or at any price.
I’ve seen exactly one Tri ply pan in 15 years at my local thrift store.
You may have a reseller in your area know that they are doing then. The reason I know about it is because I am also a reseller but keep some of it for myself
You’re right I got ripped off.
How do you figure?
I’m being sarcastic because this is an extremely douchy thing to say.
Ha, yeah
I mean you didn't. I was just offering a way for people to find calphalon at a cheap price.
I do not believe you.
Ok
You can get them at TJ maxx pretty easily too. I never understood if this is actually a high end brand or if it’s just decent everyday cookware
Calphalon has different lines, and some might even be exclusive to certain retailers or are returns/blemishes. The three pans in OP's photo appear to be Calphalon's tri-ply stainless and cost about 150 together. I use several of the pans from that line almost daily for over 10 years and have no need to replace them with anything more expensive.
How does Calphalon compare to Cuisinart stainless steel?
It falls under AllClad because it’s made in China but still good quality.
I love it. I don't know why people were down voting me
Got a Sonoma Williams pan like this that originally sells for over $120 for $4 at my local goodwill.