If you cook with wine, tomato sauce, or vinegar, will it make your food taste metallic like an iron pan will?
62484
I can't attest to the All-Clad because I sent it back BUT I have a Le Creuset and Cuisinart SS fry pans and the only issue with them is learning how hot to getit to prevent sticking. No issues with taste shifts. Hope this helps.
62485
Tomato sauce doesn't. I don't cook with wine or vinegar. I'm getting more used to this pan. Someone suggested to bring oil in the pan to shimmering heat before trying to cook anything. That helped the sticking eggs but still not as good as a well-seasoned cast iron pan. We use this SS unit a lot for a hamburger-onion-garbanzo-black bean-kidney bean-mexican tomato-olives-cumin dish. Open five cans and we can eat for several days. Don't short the cumin. I like the lid that came with this unit, it cleans up easily, the handle stays relatively cool.
62486
No. Stainless steel is non-reactive with ordinary foods. Of course, if you cook with concentrated sulphuric acid, then all bets are off...
62487
Absolutely not... the All Clad stainless is great to cook with, knowing it will not impart unwanted flavors into the food being cooked...
62488
Good Lord no...this is my go-to pan for almost all my stove top needs when a large skillet is needed. It is an incredible work-horse in my kitchen. I LOVE it.
62489
I have not found any problems cooking with my Iron Clad...I use a lot of alcohol and products like it in my cooking..There is no flavor transfer due to the type of metal and manner of heating..It is the best..Iron pans have a tendency to leach the flavor into the product..I use them, but only for a fast heating or omelets..Wow, they are great and fluff up like in a classic restaurant..
92685
I think it depends on the cartridge you use. I put sliced lime into mine so I don't taste anything Metallica.
933633
Hi Carrie, I suspect it would cook it OK..........with experimentation. I have no personal knowledge though.
1739943
I'm sure it would get the "crud" off, but probably badly scratch your shiny stainless steel. They make nylon scrubbers that are very stiff, unlike the usual kitchen sponge/scrubbers. I use these on my good stainless, The Ringer works great on all of my black cast iron.
65599
I fill my flask with cold apple cider vinegar and honey and have not experienced the metallic taste.
1373356
Yes. you add the vinegar, water and oil. I like it best with balsamic vinegar and olive oil.
10649
Yes.I have put pesto,minced garlic, Spagetti sauce etc.Be sure and watch fullness of drip tray.
814481
I used the OXO Good Grips Food Mill to make, and can apple sauce. I had no adverse reaction to it discoloring the Golden Delicious apples that I used. Some types of apples may turn brown faster than others.
2083206
I think your wine won't have enough time to get oakey taste if you fill it up right before serving. T
1772815
Nope, no metallic taste. But Hot and tasty, yes Indeed. I will be buying more...and more....and MORE!!!!!!
289609
The very best way to deal with rust is to soak your cookware in a solution of water and vinager for about 15 minnutes, then reseason with lard, Bacon grease or olive oil. DO NOT soak for an extended period of time.as the vinager will degrade the iron. It is that strong!
395920
I attach it to a drill set at a very very slow speed and I use it in a pot. I try to be careful not to rub the sides or the bottom of the pot since I don't want a metallic taste in my food. I'm not certain if we would get a metallic taste but I would like to reduce the possibility. Works well and quickly!
907745
The carbon steel will react adversely with acidic foods, tomatoes included. You could use it to heat soups / stews, but bear in mind that it WILL rust until thoroughly seasoned; you'd be much better off with an enameled cast iron dutch oven for this purpose (you can also use a saucepan or stockpot; the dutch oven will work best, however).
1814092
I adore these pans, but I wouldn't cook something as acidic as spaghetti sauce in them. However, if you decide to, nothing much will happen to the pan in the long run. The acid in the tomatoes will strip the seasoning off the pan, and you'll just have to scrub it out and re-season it. I've made pan sauces in mine, and they have the same effect. I clean it, wipe it down with oil, and put it on a low burner for half an hour or so.
283152
The spigot has some alloy material on it. If you can age alcohol and its fine I see no reason vinegar would be a problem.
2196984
In my experience, it actually depends on the amount of wine left in the bottle. Amazing because one bottle of Chilean bottle was still drinkable, didn't taste like vinegar at all after 6 days. That bottle was more than half full when I left it in the ref using the vacu vin. However, one bottle of Australian CabSav didn't taste so well anymore after 4 days when I left it w/ just a third of wine in the bottle.
1806413
There was a stronger metallic taste upon first using the bottle even though I gave it a rinse. It has since faded and I notice it every once in a while...i might be sensitive to it, but it's worth noting. Good luck with you're decision.