HOME > Chowhound > Cookware >

Discussion

Did I ruin my All Clad?

  • l

I got a beautiful All Clad 10 inch stainless steel fry pan for my wedding. I cooked ground turkey for tacos, and then proceeded to wash my pan. I could not get the turkey off the pan without scrubbing hard so I went and bought barkeepers friend. I used that and now the pan looks stained on the cooking surface with whiteish spots that have a rainbow like quality.

I cooked with it again and I feel like everything is now very hard to clean off it. Did I ruin it? Am I cooking wrong? This is my only high quality stainless steel product, but I have never had these problems with my cheaper cookware....help me please! I really want to use my new pan.

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Scrub that baby again with a plastic pad and some more BKF. Sounds like it might just not be quite clean enough.
    Remember that it's not non-stick; stickiness is a function of fat in the pan and cooking temperature, and different things will require different temperatures.
    Get to know your pan; it'll take a little while. You didn't ruin it.

    1. This is why I threw away my one All-Clad fry pan, which I bought on the advice of "experts." AC is fine for sauce pans (though it's overpriced), but I wasn't about to spend 20 minutes or more cleaning a pan after each use. Consider enameled cast iron, carbon steel (my favorite).
      cast iron, aluminum or (if used at fairly low temperature), non-stick. And remember, high price does not necessarily mean happiness.

      3 Replies
      1. re: mpalmer6c

        Please tell me that you didn't throw away a perfectly good All-Clad pan!

        If anyone feels the need to toss a AC pan, I will send my address for your culinary orphans.

        1. re: Kelli2006

          Perfectly good or not,the lifetime warranty is always good to someone for something.Get a replacement pan,re-gift it,don't leave the $$ on the table to blow away.

          1. re: lcool

            I would use that pan, in the current "stained" condition w/o any hesitation. People who want perfect looking pans aren't cooks because there is no way that your pans will ever be perfect more then 1-2 days after you remove them from the box. I buy them to cook with and not as picture perfect wall hangers.

            If it takes you 20 minutes to clean a pan then you're doing something very wrong.

            IMVHO.

      2. Sounds like you cook with your stove set too hot. No way should anything cooked for tacos be hard to scub off after a 5 minute soak. Turn the heat down a notch or two, medium (not medium high or high) is about right for most ground meats.

        1 Reply
        1. re: ThreeGigs

          Definately too hot. You are never going to see your perfect SSpan the way it was out of the box-a sad plain fact. But your pan is not ruined. One thing I do when I have a really sticky mess is deglaze it by returning it the the heat with some water added-bring to a light boil and it will come off easier when you wash it.Never use your pan on highheat-Medium is about as far as you should go. You can send AC orphans my way as well.

        2. The original comment has been removed
          1. I've been using the same 12" All-Clad stainless steel skillet for 10 years. In my experience:
            * Never put them (or good knives) in the dishwasher. Dishwasher detergent is too harsh, and will leave a film.
            * Use the deglazing method for stubborn, stuck-on stuff
            * Make a paste of kosher salt and water to remove any stains that remain
            * Don't use steel wool or any metallic scrubbers when cleaning
            * Residential stoves don't got hot enough to ruin one of these pans. I use mine over high heat to sear meats all the time
            * While not quite indestructible, one way to ruin the pan is to warp it by not letting it cool before putting it in the sink and running cold water on it.

            1 Reply
            1. re: choppcs

              Knives are completely different than stainless steel pots & pans, and while some may have experienced a film on theirs, I can honestly say that I've never seen that on my pans. Cleaning up the rainbow effect on pans is like cleaning the bottom of your shoes... sure it'll look pretty but aren't you about to get them all dirty again? In other words, if you're spending time cleaning the INSIDE of your pans, I think you're a bit wacky.