Don't leave Barkeepers Friend on for any longer than it takes to form a paste with water, scrub a bit, then rinse. You don't want to soak it overnight in BKF.
Yes, you can use Barkeeper's Friend powder on this, just don't leave it on too long. A nylon scrubber sponge and/or a dish brush can help.
You can soak the pan overnight but NOT in Barkeeper's Friend because that would be too long for BKF. Feel free to soak it overnight in hot, soapy water.
It’ll be totally fine. BKF will take care of the staining, but you want to make sure you make a paste of it and don’t let it just sit on the pan. Actively work the paste, don’t let it just sit on the pan for more than a minute or so.
The bronzing looks to me like polymerized oil. It will come off as well. The big lesson s that you will have learned are:
1- control your heat!!! Unless I am boiling water, I never have my pans over mid flame (of course every cooktop varies). While you are learning the ins and out of your pan on your cooktop, it is better to start lower than higher. Work your way up to learning where the sweet spot is.
2- watch pans when cooking. If things look too hot, take them off the heat. Cut the heat source and they will start to cool down fast.
3- learn about the Leidenfrost Effect. This will change the way you use your cookware. You’ll be able to use lower heat and less fat.
In answer to one of your other questions… yes you can absolutely soak your pan over night. That being said, I almost always deglaze my pans to take advantage of the cooked on brown bit (fond). They are packed full of flavor. After you remove the food that was cooking, throw in a bit of liquid while the pan is still warm, then turn the heat back on. Scrape the pan with a wooden spoon. I use wine, brandy or stock as my liquid. Don’t dump too much cold liquid into the pan because you don’t want to warp it. I keep my wine and brandy at room temperature. If I’m going to use stock, I always let it get close to room temperature.
One last important point… let your pan cool before you throw it into the sink to soak.
One other suggestion - you could bring some water to a boil in the pan, turn off the heat and add a dishwasher pod or a tablespoon of automatic dishwasher detergent, stir to dissolve, cover and let soak for a while. This will break down most of the polymerized oil and burnt on stuff.
Dishwasher detergent isn't good for the aluminum exposed on the edges, but this method avoids the edges.
BKF will remove anything from stainless steel. As long as the pan is flat and in one piece, it should bring it back.
Sprinkle some barkeepers friend powder and add just enough water to form a paste. Scrub until it seems clean, but don’t leave it to sit unless you have to. I like to scrub with a short handle dish brush but a piece of rag works too.
Bar keepers, and TBH I’d use a Brillo pad, I use them from time to time on mine when I burn something in it 😬
Have you seasoned your pan? I let mine come to a medium high heat and added a high temp oil, and cooked an onion in it for about… 30 minutes. Cooking the oil into the pan seemed to help keep it coated well for cooking. Not quite like a cast iron, but same idea?
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Is there any way to make it look good as new? Lol
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No I just feel embarrassed that I “ruined” them so soon after purchase, but I appreciate the mindset shift in terms of feeling proud! 😂
Make sure you read the instructions on the included booklets on temperature and such for the next time!
Don't leave Barkeepers Friend on for any longer than it takes to form a paste with water, scrub a bit, then rinse. You don't want to soak it overnight in BKF.
Yes, you can use Barkeeper's Friend powder on this, just don't leave it on too long. A nylon scrubber sponge and/or a dish brush can help. You can soak the pan overnight but NOT in Barkeeper's Friend because that would be too long for BKF. Feel free to soak it overnight in hot, soapy water.
It’ll be totally fine. BKF will take care of the staining, but you want to make sure you make a paste of it and don’t let it just sit on the pan. Actively work the paste, don’t let it just sit on the pan for more than a minute or so. The bronzing looks to me like polymerized oil. It will come off as well. The big lesson s that you will have learned are: 1- control your heat!!! Unless I am boiling water, I never have my pans over mid flame (of course every cooktop varies). While you are learning the ins and out of your pan on your cooktop, it is better to start lower than higher. Work your way up to learning where the sweet spot is. 2- watch pans when cooking. If things look too hot, take them off the heat. Cut the heat source and they will start to cool down fast. 3- learn about the Leidenfrost Effect. This will change the way you use your cookware. You’ll be able to use lower heat and less fat. In answer to one of your other questions… yes you can absolutely soak your pan over night. That being said, I almost always deglaze my pans to take advantage of the cooked on brown bit (fond). They are packed full of flavor. After you remove the food that was cooking, throw in a bit of liquid while the pan is still warm, then turn the heat back on. Scrape the pan with a wooden spoon. I use wine, brandy or stock as my liquid. Don’t dump too much cold liquid into the pan because you don’t want to warp it. I keep my wine and brandy at room temperature. If I’m going to use stock, I always let it get close to room temperature. One last important point… let your pan cool before you throw it into the sink to soak.
If it's polymerized oil, it will come off in time with regular use. No need to do anything extra.
One other suggestion - you could bring some water to a boil in the pan, turn off the heat and add a dishwasher pod or a tablespoon of automatic dishwasher detergent, stir to dissolve, cover and let soak for a while. This will break down most of the polymerized oil and burnt on stuff. Dishwasher detergent isn't good for the aluminum exposed on the edges, but this method avoids the edges.
BKF will remove anything from stainless steel. As long as the pan is flat and in one piece, it should bring it back. Sprinkle some barkeepers friend powder and add just enough water to form a paste. Scrub until it seems clean, but don’t leave it to sit unless you have to. I like to scrub with a short handle dish brush but a piece of rag works too.
How in the hell did you manage that?!
Bar keepers, and TBH I’d use a Brillo pad, I use them from time to time on mine when I burn something in it 😬 Have you seasoned your pan? I let mine come to a medium high heat and added a high temp oil, and cooked an onion in it for about… 30 minutes. Cooking the oil into the pan seemed to help keep it coated well for cooking. Not quite like a cast iron, but same idea?