Originally Posted by elcameron
BTW, I have seen those cuisinart pans in the store and they look very nice. Let us know how it performs, i.e. even heat, cleanable etc.
I think it went well for my first attempt cooking with SS. The pork chops were just a tad
overdone (could have been juicier), probably because I did not reduce the heat like I usually did with non-stick, but I didn't cook them as long either..... Something I'll get the hang of. They were all done evenly and looked identical, so I'd have to say the pan doesn't have any cold spots.
After putting two chops in the pan, I realized I had frozen four instead of three and wasn't going to have room for the last one to sit flat on the cooking surface. It curled up slightly on the pans side and I was surprised it realeased just like the rest that were all the way in the oil. No residue at all.
The gravy was edible. It had a good flavor, but I didn't like the texture. I should have thinned it out more, but wasn't sure how far I could go and still have the flavor. Again, something I'll get the hang of.
Cleanup was easy considering I let the extra gravy sit in the pan while I ate. It had thickened up even more, so I cut it with some chicken broth before putting it in a container. I put some water in the pan, heated it up, loosened up the gravy residue and rinsed it out. Then I washed it with Scotch-brite pad and soap and it cleaned right up.
After it dried I noticed it has a cloudy look on parts of the cooking surface. Is this something to worry about next time I use it? Is this what that Barkeeper's Friend (?) is for?
Anyway, all in all I was pretty happy with its first outing.