How to Clean & Care for Stainless Steel Pans Like a Pro

The arrival of a new set of stainless steel cookware is a joyful occasion. The second you lay eyes on it—all shiny and pristine—you’re already dreaming of all the searing, caramelizing, and sautéing you’ll be doing. But in the same breath, you also thi…

The arrival of a new set of stainless steel cookware is a joyful occasion. The second you lay eyes on it—all shiny and pristine—you’re already dreaming of all the searing, caramelizing, and sautéing you’ll be doing. But in the same breath, you also think: Man, I really hope I don’t ruin this gleaming piece of perfection. Because as much as stainless steel pots and pans conduct, distribute, and maintain heat beautifully, and are an absolute joy to have around the kitchen, they also need your care and attention.

Let’s face it: bits of food will stick on, water spots will (too reliably) appear, and dings will happen. Luckily though, there are handy solutions for all this regular wear and tear. Protect your precious pots and pans from discoloration, damage, and debauchery by following these guidelines for cleaning and for caring.

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13 Butter-Ready Bread Recipes for Your Thanksgiving Table

Thanksgiving is basically the Starch family reunion. Everyone’s accounted for, with stuffing, mashed potatoes, and pie crust all making an appearance at the big meal. 
But between a showstopping turkey and all those dreamy side dishes, the bread&m…

Thanksgiving is basically the Starch family reunion. Everyone's accounted for, with stuffing, mashed potatoes, and pie crust all making an appearance at the big meal. 

But between a showstopping turkey and all those dreamy side dishes, the bread—the root of this family tree—often gets pushed aside for another scoop of something more traditionally "festive." 

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How Long Do Dried Beans Last? (Not Forever, Sorry)

Dried beans: When the world ends, they will still be in your pantry, ready to become soup at a moment’s notice. Right?
Sadly, it is not so.
Just because you can keep dried beans forever does not necessarily mean it will be helpful. Old beans will take…

Dried beans: When the world ends, they will still be in your pantry, ready to become soup at a moment's notice. Right?

Sadly, it is not so. Just because you can keep dried beans forever does not necessarily mean it will be helpful. Old beans will take longer to cook, and the oldest beans will stay tough and chewy no matter how long (within reason), they simmer. If you find yourself cooking soaked beans for more than two hours, and they just will not soften, it may be your beans...not you.

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How to Tell if an Avocado Is Bad

A few years ago, an Australian company called Naturo Technologies invented a machine—the Natavo Zero, aka the Avocado Time Machine. This ATM supposedly miraculously slows the avocado ripening process, keeping it from turning brown for up to 10 days wit…

A few years ago, an Australian company called Naturo Technologies invented a machine—the Natavo Zero, aka the Avocado Time Machine. This ATM supposedly miraculously slows the avocado ripening process, keeping it from turning brown for up to 10 days without the use of chemicals—or olive oil, or lemon juice, or red onion. (Naturo Technologies is currently working on a new process of pasteurization that leaves more of the natural vitamins and enzymes in the milk.)

The implications of this Avocado Time Machine? Let’s say you did all the sleuthing at the store for the perfectly-ripe avocado: You sought out fruits (yes, they’re a fruit) with a darker green, almost black skin color. You squeezed only a handful (ha) of avocados at the store (applying gentle pressure only, obviously). You found the one that was perfectly ripe and ready, and nicked off the stem to check the color of the round (perfectly light green). But then, you got home, and forgot about the avocado—not remembering until days later, and your once-perfectly ripe avocado is now a brown and mushy avocado.

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A Trick for Storing Berries to Keep ‘Em Fresher, Longer

Berries: can’t live with ’em, can’t live without ’em. Like many coveted objects, berries are both precious and frustrating, expensive and fragile. What is more maddening than splurging on vivid, juicy berries at the market only to find that your fruity…

Berries: can't live with 'em, can't live without 'em. Like many coveted objects, berries are both precious and frustrating, expensive and fragile. What is more maddening than splurging on vivid, juicy berries at the market only to find that your fruity jewels have turned to mush—or worse, have been overtaken by dreaded mold—when you return to them for a mid-week treat? 

Don't despair just yet: This berry horror story does not have to be your destiny. The culprits behind berry mold are the evil, microscopic mold spores waiting to make a home of the friendly, moist skin of your gorgeous berries. Fortunately, there is a simple way to kill off the mold spores and bacteria that find your berries as delicious as you do. 

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The 33 Summer Pasta Recipes We’ve Waited All Year to Make

One of the best parts about summer has got to be the produce. From fresh corn to juicy tomatoes, the warmer months make for some of the most exciting cooking. One of our favorite vehicles for the season’s ripest picks? Pasta, especially the ones listed…

One of the best parts about summer has got to be the produce. From fresh corn to juicy tomatoes, the warmer months make for some of the most exciting cooking. One of our favorite vehicles for the season's ripest picks? Pasta, especially the ones listed here.

These are pastas to serve still steaming—whether you're fresh off a full day of beach lounging or at an elegant outdoor summer soirée, the kind where you're wearing seersucker, and the napkins are linen, and the lights are twinkling.

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The Controversial Cooking Question That Over 1.8 Million People Have Wondered

No matter what article or recipe we’ve just pushed live on the site or promoted through email or on Instagram and Facebook, there is one page on Food52 that is almost constantly in the list of ten URLs with the most real-time viewers.

It’s from eight …

No matter what article or recipe we've just pushed live on the site or promoted through email or on Instagram and Facebook, there is one page on Food52 that is almost constantly in the list of ten URLs with the most real-time viewers.

It's from eight years ago and it's entirely unedited.

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36 Savory Breakfast Ideas to Power You Through the Morning

There is a time for flaky pastries that hide melty chocolate and almond paste—but exactly when that time can be a matter of debate.

Some of us wake up fixated on sweet dishes, with visions of pancakes buoyed on pools of syrup; others wake up craving s…

There is a time for flaky pastries that hide melty chocolate and almond paste—but exactly when that time can be a matter of debate.

Some of us wake up fixated on sweet dishes, with visions of pancakes buoyed on pools of syrup; others wake up craving salt and hot sauce and would rather save the sweet for later in the afternoon.

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I Learned the Hard Way That You Can’t Actually Freeze Avocado

“But… why?” That’s the question most of my colleagues at Food52 asked when they saw me mummifying avocado halves with plastic wrap to prepare them for life eternal in the freezer.

“Because I can!” I shot back. But, as it turns out, I couldn’t. Read …

"But... why?" That's the question most of my colleagues at Food52 asked when they saw me mummifying avocado halves with plastic wrap to prepare them for life eternal in the freezer.

"Because I can!" I shot back. But, as it turns out, I couldn't.

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How to Make Onigiri: A Perfect, Pocketable Snack

We think of sandwiches, granola bars, and muffins as great on-the-go snacks. But rice? In most cities in the U.S., you’d be hard-pressed to find a commuter snacking on rice (unless it’s puffed and in the form of a cereal bar).

The same is not true in …

We think of sandwiches, granola bars, and muffins as great on-the-go snacks. But rice? In most cities in the U.S., you'd be hard-pressed to find a commuter snacking on rice (unless it's puffed and in the form of a cereal bar).

The same is not true in Japan—balls of cooked rice called onigiri or omusubi are sold in convenience stores, elaborate food halls in department store basements, and specialty takeout restaurants. Savory and utensil-free snacks, they come in a variety of flavors and designs—some are even shaped like animals!—and wrapped in a sleeve of crisp seaweed (thus, napkin-free, too).

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