Care of a new pan

My wife just bought a nice stainless steel lasagna pan.  Its a fairily heavy material   She made a pan of cabage rools and is storing them in the new pan.  Can the tomato cause pitting in staibless

garble glarb glticgh

It sounds like one use and through it away Chinese crap they are forcing us to buy

Stainless steel is a non-reactive metal, so food acids, even strong food acids,  would have no reaction, unlike cast iron or aluminum.

[link]http://www.azom.com/Details.asp?ArticleID=1142</a>

..." The presence of any iron, cast iron, mild steel, carbon steel or low alloy steel particles on the surface of stainless steel will promote pitting corrosion at the cells set up between the "free" iron and stainless steel. This potentially very serious (and certainly unsightly) problem most often occurs due to contamination by scraping with carbon steel tools or fixtures, or from grinding swarf. ..."


So it seems your pan must have been factory contaminated in the production process.  Unfortunately.  After just one use and pitting - unacceptable.  If you have the reciept, take it back.  Completely unacceptable.

I have an All-Clad, stainless lasagna pan that I use as my favorite small roaster. I've made many Ziti or Lasagna/Eggplant casseroles and stored the rest in the same pan covered with foil overnight in the 'fridge countless times. Never any issue with tomato products causing pitting or reactive discoloration.

I never said it became pitted.  She got the pan on saturday and made the cabbage rolls yesterday.  i saw she had just wrapped the pna left them in it.  my Mom had a heavy duty sauce pan she lent to a neighbor.  That lady left a tomato sauce in it for a couple days and it got pock marks on the metal.  it was a very heavy pan but i believe that one was aluminium. 
 
Its not a cheap pan.  its heavier gauge stainless and not at all flimsy.  It would do good duty as a turkey pan.
 
To the jerk who had to show himself.  If you are pointing out my spelling, get a life.  It was dark and the tiny letters on my keypad mistrike on me at times. 

brittneal


To the jerk who had to show himself.  If you are pointing out my spelling, get a life.  It was dark and the tiny letters on my keypad mistrike on me at times. 

Ignore it. I just flagged it.

Regarding your mom's pan, sure aluminum is very reactive not only with tomato sauce, but with cabbage as well. My grandmother used to make Capusta (sp?), sort of a stewed cabbage or sourkraut and left over ham bone. There was no doubt where the fluid line was as all below was discolored. You shouldn't have any problems w/ the SS. I have a set of covered stainless bowls that I keep leftovers as well with no indication of reactivity or change/coloring of taste. Depending on the grade of stainless, it will rust if abused or neglected long enough.
Another thing to consider. Many of the premium stainless cookware have mirror finishes on the outside. They are delicate. Even a non-metalic abrasive such as one of the Chore-boy/Scotchbrite scouring pads can mar the mirror finish. Inside the pans, you're safe with brillo if needed. The external mirror finish can take on a nasty residue coating of kitchen grease fumes if you don't have good ventalation over your stove. Soap won't cut this nor will even clear ammonina easily. Orange cleaner products especially those stronger ones used for BBQ will make short of this residue without resorting to abrasives.

brittneal


I never said it became pitted.  She got the pan on saturday and made the cabbage rolls yesterday.  i saw she had just wrapped the pna left them in it.  my Mom had a heavy duty sauce pan she lent to a neighbor.  That lady left a tomato sauce in it for a couple days and it got pock marks on the metal.  it was a very heavy pan but i believe that one was aluminium. 
 
Its not a cheap pan.  its heavier gauge stainless and not at all flimsy.  It would do good duty as a turkey pan.
 
To the jerk who had to show himself.  If you are pointing out my spelling, get a life.  It was dark and the tiny letters on my keypad mistrike on me at times. 

I'm glad you posted a response to those who either didn't read what you wrote, or decided to read between the lines.  I thought that either I was stupid or that maybe part of your post wasn't visible.  Thanks for clearing it up.

brittneal


I never said it became pitted.  She got the pan on saturday and made the cabbage rolls yesterday.  i saw she had just wrapped the pna left them in it.  my Mom had a heavy duty sauce pan she lent to a neighbor.  That lady left a tomato sauce in it for a couple days and it got pock marks on the metal.  it was a very heavy pan but i believe that one was aluminium. 
 
Its not a cheap pan.  its heavier gauge stainless and not at all flimsy.  It would do good duty as a turkey pan. 

 
My misunderstanding.  From your original post you were talking about pitting as if it had happened, or that was my assumption.
 
Appologies.

Toad, no need.  She bought the pan thru mail order.  its almost more trouble than its worth to try to return or exchange an item that way.  Ive ended up eating the whole deal before on a return and they still wanted money.  Its a nice pan that should be around for years so i didnt want to abuse it.

Not to be a smartie pants, but brittneal, I knew you were asking IF.....knew you would clarify.Sounds like a great, big pan with multi functions.Care to share where you got it?

My wife deals with a mail order compnay called 7th Ave.  In some ways its like fingerhut, but with higher quality products
I found it on their site
 
http://www.seventhavenue.com/Kitchen-and-Entertaining/Cookware/Lasagna-Pan-Roaster-With-Rack-and-Spatula.pro?fpi=42769&catCd=DI

Thanks for tha link Britt!

I love my SS low pressure pots. I have had them for many years with no pitting or any problems. I think I may be the only one here at Roadfood who uses them though. I would love to compare recipes if I am wrong. :~)
Joe

When you refer to "low pressure ss pots", are you talking about the Euro,Clamp style, low pressure cookers/fryers Joe? I'd be lost without mine..and I own three. The pan looks like a good deal, but much deeper then mine. I wonder how heavily it's made. Can you tell us anything about the build Neal? Are their shipping/handling policies a rip? Tnx for the link.

Its a very decent quality/gauge for home use it would last a long time.  Its almost as sturdy as hotel pan.
 
Check out the link I posted and it should backtrack you to the catalogue.
my wife needs a few points on her credit score and they qualify as a revolving charge account.  Gloria already  a chest of drawers and some other things from them.       I havent had a complaint anything we have gotten from them so far.
          

Thanks, brittneal....

Dawn, I bet those work good. Mine have lids that seal when steam comes out and you turn the temp down but no clamps. They work good for roasts, stews, soups, beans, and chili. They would not work like yours for frying. I have a regular ss pressure cooker but I never use it anymore. I don't do much frying though. Just fish and onion rings now and then.
Joe

Thanks for the clarification Neal. The All-Clad is a very nice pan, but a bit shallow and I have to use an adustable rack to fit it. This looks like a better option especially for the price. I think we've dealt with this company b4 or get their catalog around Christmas season. Seems familliar.

Don't use the cookers for frying Joe. That was the original idea with the 10L version, but it's really a waste of time and doesn't give better results despite all the claims then immersion frying in a cast iron dutch oven. They are however indestructable and very easy to clean/low maintenance in comparison to the regular style. After I realized how great these were to use for conventional cooking, I bought a 4L and 8L. Still have my Fagor Duo set, but the pressure assembly has been giving me problems and short of replacing the handle/regulator assembly for nearly 1/2 what I paid for the set, it's not really worth it. That could never happen with the clamp style kettles.

PapaJoe8
I love my SS low pressure pots. I have had them for many years with no pitting or any problems. I think I may be the only one here at Roadfood who uses them though. I would love to compare recipes if I am wrong. :~)

My only pure stainless steel cooking utensil is an 8" All-Clad saute pan, which comes in handy when I want to make onions to put on top of steak, get vegetables ready to put on pizza, making a roux, and other similar tasks. Works great for me.