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Old 04-26-2013, 04:16 AM   #31
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I'm still looking for the video of frying an egg on ss without oil. I came across this video that emphasizes the need to let things cook in the pan before trying to flip them.

In the video, the cook turns off the heat. I leave my heat on. I do however, wait 1.5 minutes before trying to flip the egg.

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Old 06-09-2013, 01:25 PM   #32
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My bf bought me a nice set of stainless steel pans for Christmas last year, and it seems like everything sticks to them. What is going on?? I'm pretty sure we use plenty of oil, and always make sure it is heated up before adding anything to the pan. I hate to use Teflon when we have this nice stainless steel set...
I hate stainless steel pans with a passion. EVERYTHING sticks and burns apart from pasta, veg or anything you boil in lots of water. Put them on a high shelf to decorate your kitchen and invest in either Le Creuset or good quality (and this means expensive) aluminium ones.

(Incidentally the hoary old tale that boiling vegetables in aluminium will give you Alzheimers has long been discredited so don't worry about that.)
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Old 06-09-2013, 01:29 PM   #33
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"

"My bf bought me a nice set of stainless steel pans for Christmas last year," I'm curious to know how long he was unconscious after you hit him with the "gift" ;-)
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Old 06-12-2013, 03:47 PM   #34
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"

"My bf bought me a nice set of stainless steel pans for Christmas last year," I'm curious to know how long he was unconscious after you hit him with the "gift" ;-)
LOL!! Well, at first I would have agreed with you! But I'm getting it down :) Yesterday I made perfect over easy eggs, and hashbrowns. I could have just wiped the pans with a paper towel and put them away, there was so little sticking. I think it's all about making sure the temp is right.
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Old 06-12-2013, 04:25 PM   #35
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I hate stainless steel pans with a passion. EVERYTHING sticks and burns...

Take a few minutes to read this thread from the beginning. Skittles was having similar problems until she got help. Now she cooks in SS without food's sticking.
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Old 06-12-2013, 04:53 PM   #36
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Quote:
Originally Posted by Mad Cook View Post
I hate stainless steel pans with a passion. EVERYTHING sticks and burns apart from pasta, veg or anything you boil in lots of water. Put them on a high shelf to decorate your kitchen and invest in either Le Creuset or good quality (and this means expensive) aluminium ones.

(Incidentally the hoary old tale that boiling vegetables in aluminium will give you Alzheimers has long been discredited so don't worry about that.)
I got a set of two 10" aluminum pans from Sam's Club some years back and they've been my favorite pans for when I don't want to use my cast iron skillet. Absolutely LOVE my aluminum pans, and the set of two was CHEAP.
It's been my experience that spending extra on shiny pans (All-Clad comes to mind) doesn't do much to make the food better.
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Old 06-12-2013, 07:02 PM   #37
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Take a few minutes to read this article about Leidenfrost Effect.

Heat your pan as described...foods won't stick to SS.

.40
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Old 06-12-2013, 08:30 PM   #38
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It's been my experience that spending extra on shiny pans (All-Clad comes to mind) doesn't do much to make the food better.
My experience was exactly the opposite. Cooking with my first new All-Clad pan was a revelation and a joy. I love it.
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Old 06-14-2013, 06:20 PM   #39
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Just remember that aliuminum skillets need to be seasoned, just like cast iron, to protect the metal from corrosion, and create a non-stick patina.

Seeeeeeya; Chief Longwind of the North
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Old 06-14-2013, 07:44 PM   #40
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My experience was exactly the opposite. Cooking with my first new All-Clad pan was a revelation and a joy. I love it.
I've got several All-Clad pans collecting dust in favor of my cast iron skillet and 10" NSF aluminum fry pans. My Al pan looks beaten to hell and back, covered in patina inside and out. Love it.
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