O/T Stainless Steel Cookware

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zola

Cathlete
I know this topic was mentioned before, but I can't seem to find it.
Anyway, I have always used nonstick cookware, and after most of the teflon coming off a few of my pans, I have deicded to swtich to Stainless. My question is how do you keep food from sticking? Do you treat it with something? The Sales lady mentioned spritzing with oil oil. Has this worked for you? Any input will be appreciated.

Melissa
 
Melissa,

Haven't found a "product" to keep food from sticking in them but I have found that if you watch the heat which usually starts the "sticky mess" then you can catch it before it happens. I also use BarKeepers Friend and scotch bright; they work wonders for the unfortunate cleanup. Good luck to you!:)
 
I used to have the problem of the teflon wearing off and two years ago my husband bought me a three pan set of teflon fry pans and the directions said to never use anything like pam to spray on before using. I have never used pam in these pans but use a little light olive oil and my pans still look like new. Non of the teflon has worn off either.

In 47 years of marriage I've gone through several sets of pans so I am happy these pans are lasting like they have.

Darlene
 
>I used to have the problem of the teflon wearing off and two
>years ago my husband bought me a three pan set of teflon fry
>pans and the directions said to never use anything like pam to
>spray on before using. I have never used pam in these pans
>but use a little light olive oil and my pans still look like
>new. Non of the teflon has worn off either.
>
>In 47 years of marriage I've gone through several sets of pans
>so I am happy these pans are lasting like they have.
>
>Darlene

This is correct and it's also important to use a lower heat setting with nonstick cookware. A medium-low to medium setting should be adequate to cook most foods without compromising the finish on your nonstick pans, sparing your pans and your health. Farberware puts out a nice set of nonstick cookware--the Millennium Series--that's relatively inexpensive and holds up beautifully.

As for stainless steel cookware, you really need to oil the pan in order to prevent sticking. If your food sticks the best way to clean your pan is to fill it with some water, bring it to a boil, turn the heat off and let it stand for an hour or so, then scrape the bottom with a wooden spatula. This method works very well. Good luck!
 
Several years ago, we purchased a set of Ultrex from QVC which was supposed to have a "lifetime" warranty. Evidently the lifetime they spoke of was the company's! I have heard that they are not honoring any warranty for the non-stick peeling, pitting, etc. Ours looked terrible and would stick constantly.

I just bought a set of three Membersmark saute pans (non-stick) from Sam's Club and a large 5.5 qt covered skillet of the same make. I love them! However, they also recommend low to med. heat and NO sprays. So far so good, as long as my DH doesn't use the high heat he so likes! These pans use something called Eclipse coating-supposedly designed to outlast Teflon 10-1. These are nice heavy pans and also have a lifetime warranty, which I hope will be longer than the Ultrex!!

Good Luck
Doreen
 
I also have stainless steel cookware and I found out that you need to make sure the inside of the cookware is flat because if it isn't then everything sticks. Mine has a circular ridge a little bit larger than a dc or dvd and supposedly helps drain the fat off the food you're cooking (it does) and then everything sticks to the bottom of the pan:-( .

Darlene
 
Thanks everyone for your responses. I tried the skillet this morning to make pancakes, and nohing stuck,so I am happy. I also only used med to low heating. Maybe that is the secret, since I always tended to cook everything med to hi heat. By the way, I bought the Calphalon Tri-ply stainless.

Melissa
 
Le Creuset is rather expensive, but they have a non-stick surface that is NOT teflon, and you can cook at any heat you like and the finish is not affected. I am slowly collecting their pieces. My first was an omelette pan. They are also pretty, colorful.
 
I have a stainless steel set by Townecraft and the salesman said the secret is to cook at the right temperature and allow the pan to thoroughly heat up before you start cooking. I don't always adhere to the rule so when I do get some sticking, a little soak with some water while the pan is still fairly warm works well. I also use Cameo stainless steel cleaner for the stubborn stains.

Tracey
"Where there's a will, there's a way."
 
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