SS will be harder to clean than non-stick or seasoned cast iron/carbon steel. You generally have to use oil with them, you didn't mention if you did or not. The other issue to consider is do they heat/cook evenly? You mention you can't use them on the 22k burners, why? Do they overheat the food? That will depend on what you're cooking. Yes, those burners are powerful, but unless you're searing steak or boiling water I don't know why you'd be heating something at full bore anyway.

In judging a pan, the two things to consider are whether they heat evenly while being responsive and if they hold up without warping when searing meat or boiling they're doing their jobs.

If you don't like the handles there are other brands. I like the D3s for pots, and the Demeyere Proline for skillets and sautes.

Thanks, George. I will check into Demeyere Proline.

I use canola oil with the All Clad as well as with my old Farberware when frying. The oil spatters on the sides of the pan are the hardest parts to clean.

When frying: The aluminum clad Farberware cleans easily. The All Clad does not clean easily even on the lowest heat...22 k or 15k burners.

The All Clad is easy to clean if not frying. I just don't understand why my old Farberware cleans so much easier than the All Clad.

I just read that I need to put cold oil in the skillet AFTER heating the skillet for 1 minute. I assume the All Clad site meant "room temp" oil instead of "cold" oil.

Maybe that is the problem. I have tried every cleaning product they mentioned: Vinegar, baking soda, dishwashing liquid, etc. It is the burnt on fatty acids that is so difficult to clean off. Boiling water and baking soda for 20 minutes helps quite a bit, then using Bar Keeper's Friend. Makes me want to not use the pans at all.

AllClad’s advice is to first heat the skillet dry for a few minutes. Flick some water in the pan to check its temp—if it forms beads that skitter across the surface, it’s hot enough to add your oil. If the water just sizzles in place your pan isn’t yet hot enough. And yes, they mean room temperature oil. Let that heat until it shimmers and then start cooking. Allowing your pan to come to temperature before adding the oil makes a huge difference in my experience.

Also, if you haven’t yet tried, you should be able to lower the simmer point on your BlueStar burners by removing their knobs and inserting a long, thin screwdriver. I know I’ve read descriptions of the procedure somewhen on these forums.

ETA: https://www.houzz.com/discussions/2276931/bluestar-simmer-fixed-do-s-and-don-ts

Thank you. I will watch for the water to skitter. I did not know that about the Bluestar. I thought they came adjusted from the factory. I don't think I should mess with the gas rangetop until I know more about it, but your link will be helpful.

Here's a video of the water test in action. On watching it, I guess I've been heating my pans a bit too much...I'll have to dial it back until I just get one big spheroid. Good luck with your cooking and subsequent cleanup.

Oh, and adjusting your burners' simmer level looks pretty easy!

The video helps so thank you. I had to watch it without volume because my husband is watching the news.

On my BlueStar you can adjust the grates to stack the inner disc (the one you remove to use a wok) on the outer grate to lower the heat impact. Between the simmer burner and adjusting the grate, I've never had an issue with too much heat.

Yes, mine too. Three different heights, or leave it off for a wok. I just didn't understand that the All Clad had to be really hot before adding the oil and food.

I scrambled eggs in the French skillet this morning. I waited for the "skittering bubble", and my eggs did not stick. No scrubbing.

I tried to make a grilled cheese sandwich for lunch, but the bread cooked quickly before the cheese melted. I will need to figure that out before I get rid of my non stick pans.

Thank you both for your help. "Skittering bubble"! Such an easy fix.

I have a carefully curated collection of pots and skillets that we use with our Bluestar. They work well and are generally easy to clean.

I have a couple of different LeCreuset and Staub (my preferred brand) enameled cast iron Dutch ovens. This includes big >5qt but also some of the really small <2qt pots. I put them into the dishwasher, when I am done using them. It makes the enamel on the inside a little dull, but that's the only problem. And with Staub, you don't even notice as their black inside is IMHO better quality than the material that LeCreuset uses. Cast iron in general works really well with Bluestar's star-shaped burners.

I have two smallish triply stainless steel sauce pans. They also go into the dishwasher and they get used for dishes where cast iron isn't a good fit. I also have a huge stainless steel stock pot and a stainless steel pressure cooker. They can go into the dishwasher, but take up a lot of space. So, I often wash by hand.

Now for the more interesting part, I have a 14" round-bottom carbon steel wok and two cheap Lodge carbon steel skillets (always wanted to upgrade to something a little nicer, but the Lodge actually does the job quite well). Takes a little getting used to. You have to make sure that it is seasoned, and you should only ever add ingredients to a hot skillet, but then it is practically non-stick. It also is super easy to clean, as long as you clean it while it's hot. And the best thing is that Bluestar's burners heat these skillets super evenly. Most home users can't use carbon steel very well, as their burners cause hotspots. But that's not an issue with Bluestar.

Looking at the selection of pots that @Peke (Patti) has, it doesn't look as if she is wildly off from what I found useful. I just don't like any of the non-stick, I bought stainless steel multiply instead of clad aluminum, and most importantly, I make good use of my dishwasher.

I love Staub's Dutch ovens, but the much cheaper Tramontina $45.00 does such a great job for me. I just can't spend the money, especially when I have 3.5 baths to remodel. If I ever cook with a Staub, I will probably learn what I have been missing.

I just ordered a 14" carbon steel round bottom wok from workshop. Can't wait to get it.

If you find a more affordable brand that works for you, then by all means go for it. There are subtle differences between cast iron brands. And there are a couple of really poor quality bargain-bin models. But by and large, they're all pretty interchangeable.

For the wok, don't forget to also get the spoon/spatula and the lid.

FYI:

Here is the wok that I use with my Bluestar RCS:

https://www.wokshop.com/newstore/product/carbon-steel-pow-wok-hollow-metal-handle/

Options: round bottom, 14" and wok ring.

The wok ring is useful to have on the counter as a stable place to put the hot wok.

This particular wok was recommended to me by the owner of the wok shop (Tane Chan). I really like it.

That looks like a pretty good choice. It has all the basic features that I would look for in a proper wok, and the price isn't too bad either.

Alternatively, since it sounds that the Wok Shop is local to you (i.e. you live in San Francisco), you can also go to Kamei on Clement street. Always a good place for buying Asian cooking supplies.

I looked at that wok, but chose one with wood handles. I ordered the spatula, wok, and an oil container, but I could not decide whether I needed the lid or not.

The lid is used for steaming. For example, quickly stir fry broccoli then add chicken broth and cover to steam until tender and bright green.

The metal tube handle is sometimes required in restaurant kitchens due to local health regulations disallowing wooden handles in a commercial setting. Fine for use at home though.

Thanks. I imagine the metal handle doesn't get too hot since it is sort of open. I needed the other handle to lift the wok when full. I like the way your wok looks though.

What do you guys think about cleaning the BS? we're considering a 36 rangetop but i am a bit concerned about the cleaning on a daily basis