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Nonstick vs. Stainless Steel

I learned the secret to cooking with stainless steel frying pans years ago and if you do this every single time, nothing - including eggs and hotcakes - will stick. (You do not need to do this if you are cooking food in boiling water - this is only if you are putting food directly on a stainless steel surface such as eggs, fried chicken, hotcakes...etc.)

So here's the secret - it has two parts:

Part 1) Before putting anything into the pan - including oil, butter or sprays - you must season the frying pan first meaning, you must get the pan hot - not just warm, but hot. You will know it is hot enough when you sprinkle a couple drops of water in the pan and the water sizzles and forms little balls that dance on the surface. Before cooking, remove from heat until pan cools slightly (if you add oil or butter at this point it will burn) Once pan has reached the desired temperature, add oil and cook whatever.

Part 2) Always keep the bottom of your pans clean - get rid of any brown build-up - a stainless steel scouring pad works best.

I find "barely-used" expensive Faberware pans at Thrift stores all the time and as I'm buying them for $5, I chuckle to myself. I know that pan ended up in a thrift store simply because the owner failed to use it correctly.

If you heat your frying pans and keep the brown build-up from forming, you will love cooking with your stainless steel ccokware. If not, you will hate it and your stainless steel will end up in a donation bin somewhere.

Try this. You will be amazed.

Dec 29, 2009
I love 2 cook in Cookware