Post # 1
I’ve recently began cooking with a beautiful set of stainless steal pans and I’m new to the world of stainless steal. I know you have to put a fair amount of oil in but I still feel like everything sticks to the bottom, especially in a sauce pan. Any advice for learning to cook with stainless steal? Anything special I need to do to wash/treat the pans? I’m so afraid of ruining them and I want them to look nice and shiny!
Post # 3
Post # 4
You have the heat set too high if everything is sticking. Turn down the heat a couple degrees and problem solved. You shouldn’t have to use a lot of oil either. I’ve been cooking with stainless for many years, and that’s what I discovered. Turn down the heat and use a normal amount of oil and no sticking.
Post # 5
@Loribeth: I was going to say pretty much exactly this. The high heat is almost definitely your problem here.
Post # 6
As a professional cook, let me give you one word of advice: deglaze!
The stuff stuck to the bottom of your sauce pan is full of flavour! Add a bit of wine, stock or broth, vinegar, even just water, and stir it around. It will loosen the stuff that’s cooked on (‘fond’) and make a quick pan sauce. Add butter if you want to be really fancy (‘monter au beurre’), and voila!
To keep your stainless steel clean, steel wool is your best friend. Seriously, you don’t have to be overly cautious washing it — give it a good hard scrub, you won’t ruin it.
Post # 8
I think part of my problem is the gas stove that I have. The low setting isn’t low at all so I have to remove the pan from the heat before I cook anything.
Post # 9
I’ve found white vinegar to take every discoloration and nastiness off to keep them shiny 🙂
Post # 10
I don’t know where they heard it, but my parents don’t wash their stainless steel pots and pans with soap, instead they use stuff called “Barkeepers Friend”- they’ve had their set for about 10 years now and they still look brand new.
Post # 11
Another vote for “turn the temp down”! I have an electric stove and never turn it up past 5 (it goes from 1-10). I did buy one non-stick griddle for pancakes and eggs. I also use a little bit of Bar Keepers Friend whenever I start to see rainbows. I picked it up at BBB.
Post # 12
My stainless steal pan doesn’t really get discolored. Every once in a while things stick to it, but when I scrub it off, it gets clean (back to shiny). My friend told me if something is stuck to it, put soapy water in the pan and put it back on the heat and it should clean it right off… I never have tried it though. I second putting it on lower heat, and making sure you stir more often. I don’t put tons of oil in the pan, no more than I would any other pan.