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First tri ply stainless steel pan - prep, cleaning, tips

Thanks for all the great tips so far, and I'm pleased to hear that so many people have been happy with their Calphalon tri ply pans for many years.

Kitchengardengal, for the blue scubby sponges, I'm guessing you're referring to this?

Chemicalkinetics, as for the baking soda and warranty, Calphalon says about their tri ply line: "DO NOT USE abrasive cleaners or cleaning pads, oven cleaners or other caustic cleaning solutions, baking soda, bleach, or liquid household cleaners used for floors, porcelain, etc. to clean the pans. These types of cleaners will damage the finish and void the warranty. To restore the shine to the stainless steel, you may also use Bar Keeper’s Friend® cleanser (or other polish made especially for stainless steel) and a non-abrasive sponge or soft bristle brush. "

That's from this page:

But it sounds like many people do use baking soda, so perhaps they can't really tell.

Regarding your comment about minimizing heating up the cookware while empty, could you elaborate a bit? I had read that the pan should heat up for a bit before adding oil, so I assume then you'd always heat it for a minute or two while empty.

Sep 27, 2013
redlady in Cookware

First tri ply stainless steel pan - prep, cleaning, tips

I just purchased my first stainless steel pan and went with a saute pan from the Calphalon Tri Ply Stainless Steel line.

I haven't used it yet - is there anything I should do before use? There was a recent discussion about using hot oil to prep the pan to reduce sticking, but most people didn't seem to think that was a good idea.

I've also never maintained stainless steel before, especially one with a mirror finish outside. What type of sponges or scrubbers should I get - any brand recommendations? I know scratches will form, but I don't want to use something inappropriate on it! My yellow/green Scotch Brite sponges may need to be retired.

Lastly, I've been reading through the threads here but I thought I'd also ask if there are any other tips I should know. What I've learned so far:
- Be careful with salt directly on the pan because that can cause pitting, and the Calphalon site doesn't mention that, so that's useful to know!
- Use of baking soda to clean voids the warranty.
- Have Barkeepers Friend on hand.
- Use lower heat than I'm used to - although Calphalon suggests high heat sometimes, unlike the All Clad site that says always stick with low/medium heat.
The last thing I want to do is ruin my new pan!

Sep 26, 2013
redlady in Cookware

Special birthday lunch or dinner in St. Louis

Thanks for all the suggestions!

Apr 25, 2012
redlady in Great Plains

Special birthday lunch or dinner in St. Louis

Fratellini doesn't have prices on their lunch menu, so I was assuming even for lunch it would be much over $10ish. 1111's and Cardwell could only be for lunch - 1111 is surprisingly $8-12 an entree for lunch. Dinner at any of those 3 would be way out of the price range.

I guess I shouldn't have said fancy. I realize fancy isn't really going to happen, but I wanted it at least somewhat nice. Fun would be good too. If you could go anywhere in St. Louis in that price range for a celebratory lunch or dinner, where would you go?

Apr 18, 2012
redlady in Great Plains

Special birthday lunch or dinner in St. Louis

My friend is turning 30 and just got engaged, and we are trying to find two nice but reasonably priced restaurants for lunch and dinner with a small group to celebrate both events. Approximately $10-14 per entree (or less).

Some options may be Aya Sofia or Pi, or Cardwell's or 1111 Mississippi for lunch which I've seen recommended on here. I Fratellini was at the top of our list with its food and intimate setting, but it is too pricey for the group. Any suggestions for a reasonably priced, fancier place with consistently good food?

Apr 17, 2012
redlady in Great Plains

What healthy, room-temperature dinners can I mail?

Thanks for the replies so far! I had thought of overnighting frozen food, but I am a bit concerned because it is going to Phoenix (where it is over 100 degrees already).

A friend mentioned that he could loan me a food dehydrator, so another thought I had is perhaps dehydrating fresh fruit, which would probably be a healthier snack than the sugar-filled dried fruit that you can buy, or dehydrating a bunch of vegetables for a soup. I haven't done this before, but it seemed like a possibility.

I also thought about making "dinner mixes" like sending a ziplock of seasonings for chili with a can of beans and tomato sauce, or making something like a Zatarain's rice mix. I was also trying to think of what people would bring if they went camping. I haven't done any canning of my own unfortunately.

Apr 22, 2011
redlady in Home Cooking

What healthy, room-temperature dinners can I mail?

I want to mail some healthy dinners to a young widow. I would like the foods to be ready-to-heat or simple in that they just require adding one or two ingredients like water or milk. Even adding a cooked chicken breast would be okay if everything else was in a mix and required no work. She is having a hard time getting herself to cook, let alone cook something healthy. She was trying to stick to a "heart healthy" diet due to a family history of cardiac disease before her husband passed away.

What are some options for room-temperature-stable dinners that can withstand 2-day shipping in hot weather? Some things I thought of: dry pasta, Hamburger Helper, and ramen noodle bowls, but these are not healthy. There's Tasty Bite Indian dinners which are entirely sealed and just require boiling, but I really would like to do the preparation myself. She can go grocery shopping herself, so I don't want to mail basic things like canned vegetables or soups.

Please note that I would like to prepare the dinners/ dinner mixes myself and I cannot afford a meal delivery service. Thanks!

Apr 21, 2011
redlady in Home Cooking