Depending on what it is add a little olive oil and stir what ever is in the pot around.
Wash them using washing up liquid to clean off all the left over food, grease and oil.
A Tommy Hilfiger stainless steel dish with a lid is best known for being a frying pan. The lid will help keep the food covered and will reduce splattering when cooking.
440A is a US standard of a martensitic stainless steel. It is known to keep a hard edge but not as tough as some of the other martensitic stainless steel.
Before placing the food on the grill, using your tongs and a paper towl lightly soaked in vegetable out, lightly sub some on the grill. Then, when you put something on the grill, leave it alone until it's formed a nice crust and is ready to be turned. Don't peek!
Ceramic is an insulator, where stainless steel is a conductor of heat. Heat transfers more rapidly through stainless steel than through ceramic.
A stainless steel corrosion resistant variety contains more than 10% chromium along with possible other alloying elements. Corrosion attacks in stainless steel are resisted by weak mineral and acids and it is able to keep its strength at high temperatures. The most common grades are 304, 316, and 409.
All stainless steel cooking pots do discolor but you can keep them looking shiny and new with a cheap cleanser called The Barkeeper's Friend.Yes, it is common for stainless steel cooking pots to discolor from the heat.
Iron (Iron is the only pure metal that rusts, all other metals corrode)
because steel is goood
because it is stainless steel? idiot ?
It says it is "high carbon stainless steel". It's probably 440 stainless, which is a pretty soft steel. Not bad for a small knife but you'll have to keep sharpening it.
Stainless steal is easy to clean but can get messy again easy.