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Old 08-22-2013, 07:49 PM   #11
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I disagree about SS pans, too. My cooking improved a lot after I got my first All-Clad pan. You do have to learn how to use it, like with any cookware, and stuff doesn't stick if you don't mess with the food too much. Except eggs, of course. I have one non-stick pan that is exclusively for eggs and crepes.
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Old 08-22-2013, 07:51 PM   #12
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I disagree entirely also. Almost all of my cookware is all clad stainless steel and has performed beautifully for the 15 years I have had this stove . My cast iron and LC Dutch ovens have had perfect performance too.
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Old 08-22-2013, 08:16 PM   #13
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Sorry, Mad Cook, I love my Cuisinart SS as well. And I cook eggs in mine as well....
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Old 08-23-2013, 07:54 AM   #14
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I am in agreement with those that disagree......now that I am thoroughly confused, I will say that I use our SS all the time (well, a lot) and have no complaints.
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Old 08-23-2013, 06:56 PM   #15
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I have to agree with those who disagree. Although I don't use them for eggs, they are the best for frying or pan roasting meats. I have only 2, one is a 10" Kitchen Aid saute pan that came as a "free" gift with my Pro 600 food processor, and the other one is a cheap 12" deep sided Simply Calphalon with a disk bottom. I use both quite often. I also have a couple of nonstick in the same sizes which are used for different things.

Generally, if food sticks, the problem is with the technique, not the pan. One of the biggest revelations in my cooking education was learning the art of deglazing and making pan sauces. Failing to salvage all of that wonderful flavor left behind after the meat is removed has become an unforgivable sin for me. You never really get that with a nonstick pan.
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Old 08-23-2013, 07:53 PM   #16
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Quote:
Originally Posted by RPCookin View Post
I have to agree with those who disagree. Although I don't use them for eggs, they are the best for frying or pan roasting meats. I have only 2, one is a 10" Kitchen Aid saute pan that came as a "free" gift with my Pro 600 food processor, and the other one is a cheap 12" deep sided Simply Calphalon with a disk bottom. I use both quite often. I also have a couple of nonstick in the same sizes which are used for different things.

Generally, if food sticks, the problem is with the technique, not the pan. One of the biggest revelations in my cooking education was learning the art of deglazing and making pan sauces. Failing to salvage all of that wonderful flavor left behind after the meat is removed has become an unforgivable sin for me. You never really get that with a nonstick pan.
Exactly.
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Old 08-23-2013, 08:10 PM   #17
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Quote:
Originally Posted by RPCookin View Post
I have to agree with those who disagree. Although I don't use them for eggs, they are the best for frying or pan roasting meats. I have only 2, one is a 10" Kitchen Aid saute pan that came as a "free" gift with my Pro 600 food processor, and the other one is a cheap 12" deep sided Simply Calphalon with a disk bottom. I use both quite often. I also have a couple of nonstick in the same sizes which are used for different things.

Generally, if food sticks, the problem is with the technique, not the pan. One of the biggest revelations in my cooking education was learning the art of deglazing and making pan sauces. Failing to salvage all of that wonderful flavor left behind after the meat is removed has become an unforgivable sin for me. You never really get that with a nonstick pan.
+2...
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Old 08-24-2013, 12:55 PM   #18
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+3

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