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Old 01-13-2015, 11:35 AM   #11
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Originally Posted by GotGarlic View Post
Usually when food sticks to a cast-iron or stainless steel pan, it's because the pan wasn't hot enough, the meat was turned too soon, or both. Next time, pre-heat the pan for five minutes, drizzle a little oil and swirl it around to lubricate the entire surface, and wait to turn the meat until it releases easily. Hope this helps.
With SS it can be either not hot enough or too hot (see THIS site or THIS one for more info on this). I don't have enough experience with CI yet to make a comment. In my short time using it, it seems if it is properly seasoned, it's pretty hard to make beef stick to it. It could very well be the liver that made the difference (can't imagine putting liver in a burger, but then I can't stand liver, so..... )
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Old 01-13-2015, 07:30 PM   #12
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Originally Posted by RPCookin View Post
With SS it can be either not hot enough or too hot (see THIS site or THIS one for more info on this). I don't have enough experience with CI yet to make a comment. In my short time using it, it seems if it is properly seasoned, it's pretty hard to make beef stick to it. It could very well be the liver that made the difference (can't imagine putting liver in a burger, but then I can't stand liver, so..... )
I don't cook on s/s, I know some people do I just don't see the use myself.. I calphalon non stick unison series, treated ci, coated ci, or ceramic. All for different things, and it has taken a long time for me to learn to use them properly...

With ci as I said in a previous post, not hot enough {adding meat too soon}, too hot, moving the meat too soon, and or the meat being too cold, and it can get messy...
Its kind of an art, when I cook a burger, I know my pan, my stove, and my meat, so the results show that, but my brother came over once, he gets an ice cold burger patty, a medium low heated pan with the burner on high, and drops that burger on there, then after 30 seconds tries to move it over to add another burger to the pan, and it turned into a mess, I ended up, throwing that burger away and starting over.

I get the pan to a hot temp where an 1/8" thick piece of butter will liquify in under a 2 count, I know exactly what burner to set it on and what spot to have the dial at {trial and error}. Then I get a room temperature burger and drop it in the spot I want it to cook {depending on how many I am cooking, I always leave a spare spot, never load the pan full}, then I do NOT touch it until I am going to flip it 3-4 minutes, I use my metal spat and put the burger in my spare spot, not the spot it came from, then it finishes there, I don't touch it until I am adding it to my bun. I never add cheese in the pan, I take my room temp cheese and put it on the warm bun then put the last side of the burger that was on the pan directly from the pan onto the cheese, it melts it perfectly, although it puts the cheese on the bottom, know one ever complained...

Anyway, that my technique, clean and treat your pan, then find what wroks for you..
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