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LazyDiscussion3621 t1_ixl22r5 wrote

Reply to comment by slawre89 in Just bought an All-Clad D5 Stainless Steel frying pan for the first time. Just cooked eggs in it and they slid right out. Wish us luck! by femifist26

Interesting!

Should i get one too in my situation: I am currently happy with my three de buyer carbon steel pans, well seasoned and maintained after 2 years of very regular use. We cook at least once a day.

But replacing my cheaper stainless steel sauce pan and sauteuse with all clad might be the next step in a few years, for the acidic things. Now many things stick too much in them even with decent amounts of oil.

And my wife currently has a great non-stick sauteuse that will of course wear out in a few years, but she does not want to use the heavy and maintenance intensive carbon steel.

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slawre89 t1_ixm12lz wrote

Tough to say. You definitely don’t need it as your seasoned pans will work fine. You will just find yourself re-seasoning often with acidic foods.

I’ve found that if you leave acidic foods in a seasoned pan for even just a couple of hours once you’re finished cooking it can eat the seasoning off of them. Carmelized onions for example. Got to move to a Tupperware right away

I like to just put the lid on my stainless once it’s cooled down and put it into the refrigerator. It’s nice going stove to fridge to stove/oven to reheat and not worrying about the seasoning.

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