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Stainless Steel pot's and pan's , What am I doing wrong ?

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Stainless Steel pot's and pan's , What am I doing wrong ?

Old 08-31-2017, 03:52 PM
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Default Stainless Steel pot's and pan's , What am I doing wrong ?

The wife bought new Stainless Steel pans and I hate them !
Can't cook anything without it sticking to the pan , and you have to cook at a low heat , like two or three , it sucks !!
I seasoned them just like the instructions said , use olive oil or butter , nothing seems to matter .
These are expensive pans , Any help ?
And no pictures of the wife , LOL
Old 08-31-2017, 04:15 PM
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Usually, it's either too much heat or too little heat. When you say you "seasoned" the pans, was it like this?

https://wholelifestylenutrition.com/...stick-surface/

It takes some practice to cook with stainless. Are you using gas or electric? Gas is better with stainless because of the instant on/off of the heat rather than a gradual heating or cooling. I believe induction would be similar to gas, but I have no experience with it.

Before someone says "stainless doesn't work with induction"........ Yes, some stainless clad do. Google it.
Old 08-31-2017, 04:17 PM
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BTW..... If they're All-Clad and you aren't happy with them, I will gladly take them off your hands (at a "used" price, of course!).

Old 08-31-2017, 04:23 PM
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.

I will need to bid too if they are All Clad.


Hot pan cold oil, and a clean pan to start with.


.
Old 08-31-2017, 04:33 PM
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Originally Posted by shadco View Post
.

I will need to bid too if they are All Clad.


Hot pan cold oil, and a clean pan to start with.


.
BACK OFF SHADCO!!!!!!! I got dibs and will also include a full 14 piece set of Rachel Ray's best non-stick to sweeten up the deal.

Old 08-31-2017, 04:34 PM
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I have all all-clad with gas burners. No sticking. You have to work hard to properly season. Involves oil, oven time, cool, oil, oven time etc. Once they're right, they'll stay right.
Old 08-31-2017, 04:43 PM
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^^This man speaks the truth^^

Smitty, some Saturday (after you already had breakfast) practice with a dozen or so eggs. You'll get the hang of it then never go back.
Old 08-31-2017, 04:44 PM
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These are Calphalon , and I'm using electric smooth top range .
And yes I seasoned them just like that with Peanut oil .
Old 08-31-2017, 04:56 PM
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Originally Posted by Smitty 45 View Post
These are Calphalon , and I'm using electric smooth top range .
And yes I seasoned them just like that with Peanut oil .
Getting them off the heat when you need less heat is key. Only one way to do that on a slick top.....lift them up and move to a cold burner. If cooking on a full stove a piece of tile to each side of the stove should let you continue to work 2 out of 4/5 pans at any given time, which is as much as I can handle cooking fast at once anyway. For cleaning, absolutely do not use steel wool. If necessary to
scour, use a stainless chainmail scrubber (about $15 on amazon), then reseason.

If you don't have experience with cast iron or carbon steel, practice technique on those first, as they are a bit more forgiving.
Old 08-31-2017, 05:05 PM
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Thanks everyone , I'm going to try seasoning them again .
Old 08-31-2017, 06:23 PM
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Gave up on non-stick long ago. To make perfect eggs in a stainless pan pour enough water in a cold pan to cover the bottom and dump out so the pan is wet. Put on burner and turn on high. Once all the water sizzles away, turn off the heat, add enough butter to lightly coat the bottom, add eggs and cook as normal. Depending on the size of the pan and the number of eggs, you might need to goose the heat for 30 seconds.
Old 08-31-2017, 06:38 PM
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Originally Posted by Smitty 45 View Post
These are Calphalon , and I'm using electric smooth top range .
And yes I seasoned them just like that with Peanut oil .
Ya, electric is tough with stainless. As said, you need to learn to remove the pan from the burner to properly regulate the heat. Once you master it, you'll never go back! It's not something you can walk away from.

Sometimes (ok, most of the time) cooking is work, but the results can be amazing! Good luck and be patient. You will be rewarded with the results!

*fist bump from a fellow foodie*
Old 08-31-2017, 06:53 PM
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Go to youtube and type in "seasoning stainless steel"

I have All clad but have never seasoned my sauce pans and have little issues with them. Eggs are made for non stick, IMO. I use my stainless skillets when I want to brown meat and leave a little "fond" that I will de-glaze with wine or broth and add to the dish for more flavor.
Old 08-31-2017, 07:14 PM
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^^He said "fond"^^

This now needs to be moved to the cooking thread.
Old 08-31-2017, 07:55 PM
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hot pan, cold oil, food shouldn't stick.

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