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Old 11-01-2005, 03:46 PM   #11
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All I'm suggesting is that you try it before deciding it wouldn't work.
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Old 11-01-2005, 04:59 PM   #12
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Honestly Andy,and I'm not trying to be smart,there's nothing to think about.It will work in certain applications but not all.
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Old 11-02-2005, 12:12 AM   #13
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How do you know that it won't work in some applications?

Could you explain which applications and why you think it wouldn't work?
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Old 11-03-2005, 03:09 AM   #14
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I just want to clarify something: These are steel pots, not pans. I never fry anything in them, but I would like to be able to cook creamy soups, thich stews or rice pudding without having a thick layer of burnt stuff on the bottom.
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Old 11-03-2005, 07:49 AM   #15
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Quote:
Originally Posted by Andy M.
Reading in Robert Wolke's book, "What Einstein Told His Cook 2", he states that the end result you need is to have both the pan and the oil hot before you add the food in order to prevent sticking.

He rejects the idea that you have to wait for the pan to be hot before you add the oil. You could add oil to a cold pan and heat them up together and the end result would be the same.

I've tried that and it seems to work in the few instances when I've tried it.
I always wondered over this point too... well now I will give it a try too, this will make things a wee bit easier, one step less!!

CrèmeBrulèe, if the soup/stew sticks to the pot probably the heat is too high, also you may need to stir more often. I used to have a huge phobia against any non-nonstick utencils, but since I started using a stainless steel skillet I have little problem, with the method mentioned above. Only thing that sticks, so far is the oriental rice noodles, this I must use a nonstick skillet... the heat distribution is excellent, if you have one still sitting in the pantry, worth giving it a try.
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Old 11-03-2005, 08:08 AM   #16
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Yeah make sure to stir very often. That will help a lot. Adjusting the heat a little lower will help also. How thick is the bottom of your pot? If it is not very thick then that could be part of the problem. You could try this trick. Take a cast iron skillet and place that on the burner, then place your pot inside the skillet. That might help a little.
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Old 11-03-2005, 08:55 AM   #17
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I've had 'sticking' problems with soups, and stews, even in LeCru on the lowest heat setting. What GB said about using a cast iron skillet as an insulator is a great idea, or you can get one of those heat diffusers to place on the burner, then place your pot on top of it.

Re the issue of heating the pan and fat together; I think it's more an issue of what fat you're using; some fats will burn more quickly, therefore adding them when the pan is hot and then immediateliy adding your food to be cooked prevents the burning. With regular veg oil, however, sometimes I do heat the pan and oil together.
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Old 11-03-2005, 10:31 AM   #18
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I have an electric stove. Could that be part of the problem?
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Old 11-03-2005, 10:35 AM   #19
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This problem could happen on any kind of stove, electric or not. What kind of pot is it?
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Old 11-03-2005, 11:12 AM   #20
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It doesn't really matter if it is a pot or a pan, really. I suspect this is more a factor, like GB says, of the construction of the cooking vessle or like urmaniac says the heat is too high.

Pots and pans with thin bottoms will almost always burn your food.
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