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New Tramontina Tri-Play inox in question

post #1 of 16
Thread Starter 
Lets see. This is a Tramontina inox Trip-Play sauté pan as new:
 

 

Now a comparison.
Left, the same sauté pan, less than 2 month old, full of stain (I clean with vinegar, etc.). Right, a 12 years old Tramontina inox Trip-Play pan with no special care.
 

 

Both made in Brazil. It seems the quality of both pans are totally different. What's going on?
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #2 of 16

The one one the left needs some Bar Keeper's Friend talker.gif, it appears to have been used at higher temperatures and the oil/fat residue remains.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 16

What Pete said.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 16
Thread Starter 

OK. I'll  burn the hell out of the old pan and see what happens. No Bar Keeper's here.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #5 of 16

Here's the details on BKF: http://www.barkeepersfriend.com/
 

I'm fairly certain other cleansers will work also. Look for a stainless steel cleanser. It is best to NOT use a chlorine based cleanser!

 

My comments are based on what happens to my stainless cookware, even sautéing will cause the same appearance.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 16
Quote:
Originally Posted by PeteMcCracken View Post

Here's the details on BKF: http://www.barkeepersfriend.com/

........Look for a stainless steel cleanser. It is best to NOT use a chlorine based cleanser!...

What's wrong with using a chlorine based cleanser on stainless steel?

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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post #7 of 16
Quote:
Originally Posted by kokopuffs View Post


What's wrong with using a chlorine based cleanser on stainless steel?

From what I've been led to believe, the chlorine reacts with the stainless steel, this article, http://www.halcyon.net/faq/ss_care, says the chlorine attacks the chromium oxide layer and allows the stainless steel to corrode.

 

Besides, that's what the care directions said on the label of the cookware surprised.gif

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 16

If you can't find Bar Keeper's Friend, Bon Ami is a similar product.  Pair it up with a green scrubbie and you will be looking like new quickly!

post #9 of 16
Thread Starter 

Thanks. I bought 3 cans of Bar Keeper´s Friend via eBay. I guess in a couple of weeks i'll have them here.

But the problem is still there. Yesterday i heated the old pan to hell, cooked some bolognese sauce and no stain appears. Both steels are pretty different.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #10 of 16

Um, I rarely get the pattern when cooking sauces, mainly when searing at high temperatures.

 

Sauces rarely get above 212°F (100°C) and, IMHO, the pattern is caused when heating oil/fat near the smoke point, similar to what happens when roasting or broiling when the oil/fat spatters onto hot metal.
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #11 of 16
Thread Starter 

Well, I seared the meat first at a pretty high temp. Anyway, remember this is a plus 10 years old pan. I did all imaginable searing there. I sent an email to Tramontina. I'm curious about what inox is the new one. Bar Keeper´s Friend cans already shipped today. I love USA's efficiency!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #12 of 16

Ah yes, but you followed up making the sauce, correct? That has a tendency to dissolve the splattered fats and, effectively, clean the pan
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #13 of 16
Thread Starter 

Then, Pete, why making sauces is not taking the stain out of the new pan?

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #14 of 16

Perhaps because they are baked on?

 

I'm not sure, all I can tell you is that when I sear or fry (no water) with high heat, my pan(s) take on the appearance of the one on the left.

 

IF I immediately process a pan sauce for the particular meat I'm cooking, the cooked on bits seem to dissolve, but I still have to clean the pan.

 

I really do not believe it is a metal characteristic, BTA, WTHDIK

Quote:
Originally Posted by ordo View Post

Then, Pete, why making sauces is not taking the stain out of the new pan?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #15 of 16
Thread Starter 

I received the cans of Bar Keepers Friend. Amazing product. Thanks for the advice.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #16 of 16

If you have a glass top stove, you will find the Bar Keeper's friend cleans that nicely as well.

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