What about patina? At times patina looks good but on my new stainless steel pan, patina is uneven and makes a discolored look.
1830940
Hey Doc - BKF will effectively remove that iridescent patina that is sometimes left by gas heat or evaporated water. I just add a tiny bit of water and BKF, and scrub the pot/pan down with a nylon brush. It comes out almost immediately. Make sure you scrub it down with some soapy water to get rid of the BKF, as you don't want your future meal to have BKF residue! After this, wipe it all down with a cheesecloth or paper towel. Your stainless cookware will look brand spanking new. By the way - don't let cooking residue sit in the cookware for too long after cooking to prevent it from sticking. If you're diligent about cleaning right away - it'll make your life super easy. If you get a bit of food stuck to the pan - I leave the pan soaking with warm water, dish soap, and a bit of BKF. Come back in 30-45 mins - and it's all gone with a light scrub. For particularly resilient stuck-on residues, repeat this multiple times - it will eventually work. Stainless is just worlds better than nonstick. But you have to learn to work with it. Learn it well - and the cookware will reward you with amazing food. Hope this helps!
1197291
I think it looks fine. The wide foam brush that comes with the paint gives you the stainless "lined look". Of course, you still have the dimples but can only tell if you are up close and really looking. Hope this helps!
999948
I have not had mine very long. I am sure with a little care like drying the inside after use would probably prevent any rusting. also I have always heard that stainless steel is not supposed to rust or discolor. sorry wish I could have been more help.
548514
The pan just out of the box is not shiny stainless steel on the inside cooking surface, but a darker color and appears to be a coating. Did you find a difference from the outside shiny stainless steel to the inside darker textured surface?
1728884
I have a few imperfections, but think my husband used metal utensils. Love the pan!
1874145
There is a bit of shine from the stainless steel but it's fairly muted, and the surface looks brushed. I'd say it's matt.
1845570
I purchased this model before Christmas. After one use (cooking prime rib on Christmas Day), we noticed that the interior bottom surface had pitted in several spots. It appears that the shiny stainless surface had just "flaked" off. We liked the pan otherwise, and it appeared of good quality and weight, but sadly, we had to return it. Not sure at this point whether to try again on the same model and hope we don't get a "lemon," or look for a different brand. I'm leaning toward a different brand as it appears that that the poor quality is a systemic manufacturing problem, as the pitting of the stainless surface was noted by other reviewers. I purchased this model before Christmas. After one use (cooking prime rib on Christmas Day), we noticed that the interior bottom surface had pitted in several spots. It appears that the shiny stainless surface had just "flaked" off. We liked the pan otherwise, and it appeared of good quality and weight, but sadly, we had to return it. Not sure at this point whether to try again on the same model and hope we don't get a "lemon," or look for a different brand. I'm leaning toward a different brand as it appears that that the poor quality is a systemic manufacturing problem,... » Read More I purchased this model before Christmas. After one use (cooking prime rib on Christmas Day), we noticed that the interior bottom surface had pitted in several spots. It appears that the shiny stainless surface had just "flaked" off. We liked the pan otherwise, and it appeared of good quality and weight, but sadly, we had to return it. Not sure at this point whether to try again on the same model and hope we don't get a "lemon," or look for a different brand. I'm leaning toward a different brand as it appears that that the poor quality is a systemic manufacturing problem, as the pitting of the stainless surface was noted by other reviewers. « Show Less
396475
I've had this happen with other aluminum baking pans (my husband put in the dishwasher). Unfortunately, there's nothing you can do to bring back the original look. I don't think it affects the baking process or the taste of any foods baked in it, but it sure is unsightly to look at!
647067
I Love scanpan! So easy to clean, I don't like the stainless on the out side. I have to use Barkeepers Friend to clean the outside to keep them looking good. The titanium is scratching and looking dull. I have always hand washed and I use rubber sheets in between when stacking in the cabinet. At this point I haven't tried using the warranty.
60795
You can achieve a good patina that looks like it's on copper by using Sophisticated Finishes 2-part patina kit. I would suggest using it on the copper colored metal so that if some shows through it looks ok. If you're working with sheet copper (the real thing) then use the same company's one-part patina for perfect results every time.
620872
Sorry to hear about that, R. But it could be okay still. My pot has discolored also, and has what looks like bubbles in the finish on the inside bottom. It hasn't effected performance or taste. I would just clean it out good and try it...I'm sure you have by now. Let us know how it went.
1575288
Salt can possibly pit ANY stainless steel pan. Usually when you add salt to the pan, there is already something heating in it. So, adding salt shouldn't be a problem because it dissolves in the moisture of the food. I have always been taught that when adding salt to water, make sure that it is hot, so the salt dissolves away. Stainless steel is a misnomer because it can discolor. It can be cleaned very easily. I have this multi clad set and I have never seen black spots. I have seen some blue/white spots, but this is from the mineral content in our water. A bit of bar keepers friend cleans everything up. A bit of vinegar can clean up the pans as well, but bar keeper works really well. Salt can possibly pit ANY stainless steel pan. Usually when you add salt to the pan, there is already something heating in it. So, adding salt shouldn't be a problem because it dissolves in the moisture of the food. I have always been taught that when adding salt to water, make sure that it is hot, so the salt dissolves away. Stainless steel is a misnomer because it can discolor. It can be cleaned very easily. I have this multi clad set and I have never seen black spots. I have seen some blue/white spots, but this is from the mineral content in our water. A bit of bar keepers friend... » Read More Salt can possibly pit ANY stainless steel pan. Usually when you add salt to the pan, there is already something heating in it. So, adding salt shouldn't be a problem because it dissolves in the moisture of the food. I have always been taught that when adding salt to water, make sure that it is hot, so the salt dissolves away. Stainless steel is a misnomer because it can discolor. It can be cleaned very easily. I have this multi clad set and I have never seen black spots. I have seen some blue/white spots, but this is from the mineral content in our water. A bit of bar keepers friend cleans everything up. A bit of vinegar can clean up the pans as well, but bar keeper works really well. « Show Less
1312957
I did not have any problem with mine, but I got the stainless steel. Other metals do not last as long and the writing gets hard to see.
452164
When I worked in my Mother's Restaurant, we cleaned all of the Stainless Steel with Club Soda! I know it sounds strange, but they all shined like new afterward, and no fingerprints! Hope this helps!
728183
Here are a couple of ideas that may help you. In the grocery store you can find powdered cleansers (like Bar Keepers Friend, Comet, Cameo, etc.) There are some made specifically for cleaning stainless steel. They're easy, not too expensive and can keep your stainless steel looking great. I've even seen stainless steel "polish" if you want it to shine. If you cook using "high" heat, it will burn food onto the surface and can create discolorations. Bring food to a boil, then just turn the heat to a lower temperature to finish cooking. The pans are made to last forever if we take care of them properly. I hope that helps you enjoy your beautiful stainless steel pots and pans for many years to come. Here are a couple of ideas that may help you. In the grocery store you can find powdered cleansers (like Bar Keepers Friend, Comet, Cameo, etc.) There are some made specifically for cleaning stainless steel. They're easy, not too expensive and can keep your stainless steel looking great. I've even seen stainless steel "polish" if you want it to shine. If you cook using "high" heat, it will burn food onto the surface and can create discolorations. Bring food to a boil, then just turn the heat to a lower temperature to finish cooking. The pans are made to last forever if... » Read More Here are a couple of ideas that may help you. In the grocery store you can find powdered cleansers (like Bar Keepers Friend, Comet, Cameo, etc.) There are some made specifically for cleaning stainless steel. They're easy, not too expensive and can keep your stainless steel looking great. I've even seen stainless steel "polish" if you want it to shine. If you cook using "high" heat, it will burn food onto the surface and can create discolorations. Bring food to a boil, then just turn the heat to a lower temperature to finish cooking. The pans are made to last forever if we take care of them properly. I hope that helps you enjoy your beautiful stainless steel pots and pans for many years to come. « Show Less
303398
the long answer: the paint has chipped already. i use dobie sponges. idk if that's what's causing it. or if it's just an indication of the quality of the pots and pans. but for $60 bucks i can't complain. the short answer: i haven't tried it and i wouldn't recommend it.
1488120
The one I bought on Amazon is unglazed. I was given another for Christmas this year that is glazed on the bottom half. The glazed one s easier to clean, but I really liked the old one I had used for 35 years because of the the patina it had developed- like an old cast iron skillet. Unfortunately it was broken in our last move. I only cook beef, chicken and pork in mine. They used to make one for fish only.