I have a set of Stainless steel pots and pans. Everything is sticks to them. What must I do so things don't stick?
a good de-greasing cleansing soap, a pad of metal wool, some warm water, and elbow grease will do the interest. Or once you've really one of those steamer gadgets, it truly is going to fantastically a lot melt off. And when you've them wiped clean up, somewhat Bon Ami and a scouring pad used each now and then will stay away from the upward thrust from returning. yet another good product is Twenty Mule team Borax oftentimes discovered close to the laundry products.
I only cook acidic foods in stainless steel or tomato sauces, Marinara sauces. Or sauces with wine in it. Because stainless steel is good with those kind of foods. Maybe you should use a little more fat, butter or Olive oil. And don't get the pan too hot, ( I don't care what other ppl say). Sometimes I heat up the pan and put a pat of butter in the pan to judge how hot it is. Once the butter starts sizzling or sputtering, the pan has reached the right temperature. Don't let the butter burn, the pan is too hot if the butter scorches. You can put a tablespoon (or less) olive oil in the skillet first and then a pat of butter; let them blend together. The oil will help keep the butter from burning.
First, they must be absolutely shiny, clean. Use a scouring pad in circular motions to make them as smooth as possible, then use Non-stick spray, but read the label, some oil sprays contain water and they will stick every time. Spray with canola or pour canola in the pan and warm it up before putting in the food. For flavor you can mix the canola with some olive oil or butter, but don't overheat or they will smoke and burn. For frying pancakes or eggs, the best choice is a teflon coated pan, use an oil spray and medium heat only.
Stainless is great for many things but not so great for some others. Where you want sticking is when you saute meat. You want those crusty brown bits that when the pan is deglazed are the makings of a great sauce. Get yourself one or two non stick pans (preferably with a metal handle so it can go from stove top to oven). Use those where you wish to avoid sticking (like eggs / omelets, french toast or pancakes. Keep in mind that no one pan type is universally good for all types of cooking. My kitchen is mostly stocked with layered stainless steel. I have a few non-stick skillets, a carbon steel wok, a few cast iron skillets, an enameled cast iron dutch oven (le creuset), and a copper sauce pan. Each has its own use.
