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Old 02-28-2007, 12:48 PM   #31
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Location: NW PA
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I'm so happy with my SS fry pan I just ordered one in the 10" size.

I used the 12", which seems really big for some reason, to make some loose meat sandwiches for lunch. Rachel Ray's 30 minute recipe. It's the first time I fried burger in it. Even though olive oil was used I noticed a little fond appearing on the bottom as the burger was done frying. It was very lean burger, btw. After I added the chicken broth and brought things up to a boil the fond completely disappeared on its own from the bottom of the pan .
However, after I was completely done there was some brown "fry residue" on the sides of the pan. I was thinking, uh-oh .... Some dish soap and a scotch-brite cloth and the stuff wiped out as if the pan were a non-stick. I probably could have used a paper towel to wipe it out even.

SS cookware rocks

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Old 02-28-2007, 12:54 PM   #32
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Location: SE Pennsylvania
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yes barkeepers friend or revere stainless polish will take up those cloudy mineral stains in your SS pan.

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Old 02-28-2007, 01:08 PM   #33
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I had forgotten I asked that. Thanks for the answer!
So do the cloudy stains affect the cooking surface? Do they provide a better place for food to grab hold, although it appears things don't stick near as bad as a lot I've read anyway.

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