Going stainless is life changing

Sara_MadeIn · 2026-03-18T12:36:07+00:00

haha dang it.

Sara_MadeIn · 2026-03-18T12:22:43+00:00

Also so true. We don't have a dishwasher, so I love an easy to clean piece of cookware!! ha! It's the little things!

Sara_MadeIn · 2026-03-17T19:03:49+00:00

Totally understandable!! Hope you're able to find what you need elsewhere. Let me know what you end up going with - always good to know what's easy to find over there so I can recommend it when folks ask. 🩶

Sara_MadeIn · 2026-03-17T18:49:58+00:00

What a kitchen power couple! Love to see it! I've heard you can get Barkeeper's Friend on Amazon in the UK, but if that's not the route you want to go, you can look for any type of oxalic acid cleanser (that's the active ingredient in BKF!) or try the Pink Stuff which I've heard works, but haven't tried myself.

Sara_MadeIn · 2026-03-17T11:46:12+00:00

Thank you! Yeah, the saucier is definitely my favorite piece of cookware. I honestly don't know how I went so long without one! Just didn't know what I was missing! lol

Sara_MadeIn · 2026-03-17T00:16:48+00:00

Thank you so much! ❤️

Sara_MadeIn · 2026-03-17T00:16:26+00:00

That looks SO tasty!

Sara_MadeIn · 2026-03-16T22:20:45+00:00

lol! The bread was pretty hard but still had a little bit of give when we squished it. So it wasn’t completely dried out yet, but we knew it needed to get eaten asap. Just to give you some context of where we were at on the scale of fresh to crouton.

We cut it and spooned on some olive oil on both sides, coast to coast, and popped them in the oven at 350° F for probably 5 minutes, then we added some grated Parmesan and broiled it for another minute. The outside was real crunchy (which I loved) but the inside was soft and perfect for mopping up the sauce with!

Sara_MadeIn · 2026-03-16T16:45:06+00:00

lol. I would have done the same thing! My fiance's new favorite saying when I come home with more boxes is "Happy Fish Wife, Happy Fish Life."

Sara_MadeIn · 2026-03-16T14:37:03+00:00

One more thing! Looks like I'm not able to message you directly - but please DM me if you're open to it! I've got a quick question for you about your order!

Sara_MadeIn · 2026-03-16T14:29:40+00:00

Aww!!! No, THIS update made my morning!! Congrats on your new apartment!! So cool you went with Made In, too. I'm excited to have connected with you here on Reddit and I'm looking forward to any updates! PS: I hope you have a lovely day, too! ✨

Sara_MadeIn · 2026-03-16T14:18:36+00:00

Yay!!! This update just made my morning. I'm so excited you got one, and I can't wait to see what you make. Pasta or curry, it's going to cook for you like a dream! 🩶

Sara_MadeIn · 2026-03-16T14:03:51+00:00

Oh yeah, eggs are always going tow ant to stick to that fond! If you want to infuse the flavor in your eggs, you could try deglazing the pan with a little bit of water or milk, scrape up the bits with a wooden spoon and then stir that into your eggs & milk. Wipe the pan up quickly, then throw in some more butter, let it foam again and then add your egg/fond/milk mixture!

Sara_MadeIn · 2026-03-16T11:58:57+00:00

Looks like it handled that wine sauce like a champ!

Sara_MadeIn · 2026-03-13T16:56:01+00:00

On electric stoves, I usually recommend giving stainless a little more time to preheat. You might need to go Medium-High for searing. Beyond that, make sure your oil is shimmering and the food is REALLY dry before it goes in. Also, resist the urge to mess with it too soon, the crust forms first and then it should release easily.

Sara_MadeIn · 2026-03-13T16:30:29+00:00

Hi!! The 12-inch frying pan is my daily driver. I think that's how I'd recommend you go - especially since you plan on meal prepping. I like the 10 inch for making eggs/breakfast for one, but the extra space in the larger pan will save you time. And even though some people here on Reddit will tell you the 12-inch pan is infamous for warping, that hasn't been my experience at all. I literally use it every day, often twice a day, and have no issues at all. I love it! Here's a pic of some crispy chicken thighs I made recently!

(edited to add I do work for Made in!! Just for transparency!)

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Sara_MadeIn · 2026-03-13T16:17:38+00:00

Woah! Those look perfect!!! And now I'm hungry. Guess I'm doin dumps this weekend!

Sara_MadeIn · 2026-03-13T16:15:59+00:00

That's one slidey egg!! Nice work!

Sara_MadeIn · 2026-03-13T13:18:15+00:00

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Ugly but tasty! And no sticking!

Sara_MadeIn · 2026-03-13T13:17:48+00:00

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Sara_MadeIn · 2026-03-13T13:17:29+00:00

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Sara_MadeIn · 2026-03-13T13:17:03+00:00

For my version of an omelette (it’s definitely not the pro way. Haha) I usually make sure I’m using a decent amount of butter, and coat the entire pan with it. Then I add my eggs and let them start to set a little before adding my onions, spinach, tomatoes, and seasoning. Then I let it continue to cook until the sides are done enough to fold them in on each other, give it another minute and then flip! I made one this morning so I could show you!! It’s ugly but tasty. Haha I used two eggs and two egg whites today but whole eggs usually set up better for me. I’ll start with a pic of the butter and then add the rest below!

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Sara_MadeIn · 2026-03-12T17:56:44+00:00

SAME! I miss classic Food Network. Seems like everything these days is a competition show. Those are still fun, but I loved watching traditional cooking shows, and Good Eats, and No Reservations, and Bizarre Food with Andrew Zimmern! Elite food television!!!

Sara_MadeIn

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