So I'm switching out my teflon pans to stainless steel ones, for a variety of reason. BUT, after almost ruining the first pan, I went online to learn how to use them....an educational experience, I had no idea it was different.
So, I've mastered it and hubby bought me a whole set of fancy pots, I cooked a whole chicken yesterday, but after cleaning it appears that this particular one has split marks around the top, it looks like the marks where the metal was bent to form it. But they were not there when I washed them by hand the first time.
So is it possible that this is damaged or does this happen (I initially overfilled it with water and it boiled over).
Also because it boiled over this terrible brown color has occurred-inside and out. Now this happened with the very first pan because I didnt heat it right, the only way to remove it is with oven cleaner....who wants to use such strong cleaners to clean your pans!!
So my questions are:
Are stainless steel pans/pots (18/10 professional) suppose to turn brown each time? or do they stay shiny?
Am I the culprit here?
I didn't cure this set because it didn't say to do it (the other pan bought separately of another brand did say and how) should I?
Do stainless steel pots normally get so spotty in the dishwasher? mine says dishwasher safe...they were terribly spotted but not like soap spots, more like spotty metal, different color. (bare in mind I live overseas, the only dw detergent i can get is cascade in powder, no liquid here or any other brand)
I've found a few rust spots, is this normal??? brand spanking new, used just once....
I need to get more pans, but other than getting professional grade 18/10 what other things should I look for? (generalizations not brands, because I'll be lucky to find anything but local or perhaps some odd European brands--not alot of imports here)