I have a set of Henckels Four Star and a set of Shun Premiers. I still use my 8" henckel 90% of the time. It's easier steel to sharpen and it's what i learned knife skills with. The thin Japanese knives are really nice for detail work but they're easy to chip if you don't have good knife skills or understand what thin/hard steel does. Accidentally put torque on the blade cutting carrots and it will chip. Get a little aggressive deboning a chicken, chip. Blade maintenance is infinitely more important than the blade itself.
Stainless Steel Cookware
- Thread starter SCNCY
- Start date
In my experience BKF will take it back to bare steel. The "off color" is just something on the surface that hasn't gotten cut through yet. You may need to mix a small amount of water with the powder to form a paste, and then scrub the paste into the stain with a sponge, dish cloth, steel wool, etc.
Cause cast iron scratches glass. Unless you're really careful to pick the pan straight up and down and not slide it. I was never that careful and left small scratches all over our old stove.
I've been using cast iron on an induction for years without scratching the surface. Best cooking combination ever! But as you stated, I'm careful whenever moving the pans.
If you're patient enough and live near a HomeGoods store you can find about any expensive brand stainless pot/pan dirt cheap. That's how I get most of my kitchen stuff, same items as the highest end stores mixed in with a bunch of junk and priced similar to the other junk. If you aren't hung up on everything matching it's definitely the way to go.
I have 10" Lodge I've had 8 years now that is almost all I cook on. I found some antique Griswold 8" and 6" that are even better, my wife bought them all rusty thinking they just looked cool and it was so easy to get them in perfect seasoned condition. Want to get a 12" to make bigger pan pizza and a flat griddle so I can make more than two burgers at a time or larger pieces of fish.
