Paderno's Fusion 5 series have to be the all time worst pots and pans that I have ever used in 25 years.
They stain after every use even on the lowest heat that you have to use stainless steel scouring products after every single use.
Even "The Bay" stopped carrying their pots and pans,actually all of Paderno's pots and pans stainless steel line while Costco primary reason for a refund have to do with "staining and cleaning",so to put it mildly do question the integrity and sincerity of the supposed customer reviews especially when this major problem or flaw is questionably omitted or brushed under the rug as being normal.
This product is a true disappointment especially from a Canadian company.
Exactly what kind of stain are we talking about? Many stainless steel cookware will acquire a bluish/rainbow stain after use.
Regarding the Fusion 5: Aside from the handles,the description nearly matches the older, discontinued Scanpan Fusion 5. Bluish discoloration comes from too high heat; white residue that can be seen yet not felt is likely from the water. Both Barkeepers Friend and Bon Ami will polish these out. We have theScanPan Fusion 5 and have had no blue discoloration but some from water.
I also noted on this and the All Clad d5 that salt will etch itself into the metal and this is hard to remove. If fact, the companies making stainless cookware does warn that salt is corrosive and can pit the stainless steel. We still have our original West Bend (34+ years, waterless -no arguments please) made with 304 steel that has discolored on occasion, but no etching/pitting from the salts. It cleans up well for its age and certainly does not look like new. Don't ask me why there is no visible pitting/etching, I am no chemist so I do not know. (Possibly in our younger years we didn't use much salt in our cooking, preferring to season at the table.) And scrubbing does no good. Our light weight Cuisinart pasta pan cleans up well but the insert has a rather permanent bluish hue toward the bottom. The pans are not affected by this but the etching/corrosion/pitting does bother me. Such is life. Salt should always be used with care.
>Only add salt to the water after it's boiled for a bit -- a combination of quick dissolve and a reduction in the oxygen in the water.<
Thanks for posting this. I was just about to ask what we are suppose to do about it. dont add salt while we are cooking?
Then I thought about my 30 something year old Wearever stainless cookware. I don't think I remember any pitting in it. ( I baught me a new set of stainless a few months ago and gave my old set to my daughter when she first moved out)
I was just thinking that I sure don't want to pit my new set of stainless. I rarely salt anything until the end of cooking. And somethings I don't add salt at all. Maybe that is why I have not had a problem with pitting?
Also, what about canned things that are already salted. Any problems pitting when heating canned food that already contains salt?
I have A/C and know about the salt issue - I add it after the water reaches simmer/boil stage. But I do wonder about older s/s cookware such as Revereware with the copper clad bottom - which my mother had a huge collection and passed on to me when I was an young bride. She would stick potatoes, water and salt into the pan at the start and there was no pitting ever.
Curious as to why - does anyone have insight regarding this line of cookware?
I do know that Barkeepers Friend works well. I just passed some of my A/C cookware to my son with one of my old A/C user brochures and the suggestion of the "Friend."
The kid is thrilled btw.