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Old 01-09-2013, 09:04 AM   #11
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I only use stainless pans. I learned the secret to using them without anything sticking was to 'season them once in a while. I do this by putting the pan on med heat pouring in sunflower oil and enough kosher salt (any salt will do) to make a thin paste. Let the pan sit there for an hour. Let the pan cool and using the same oil/salt mixture move on the the next pan. Stainless steel is actually very porous. There are millions of tiny craters on the surface. The oil helps the salt fill up the craters making the pan 'non-stick' It's the food that get into the craters that causes sticking. I usually just wipe out the pans after cooking with them but sometimes I do wash them in warm water no detergent. The water/detergent washes away the salt in the craters otherwise. When I cook anything with these pans I preheat the pan first. Never to high heat just medium.
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Old 01-09-2013, 04:32 PM   #12
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I only use stainless pans. I learned the secret to using them without anything sticking was to 'season them once in a while. I do this by putting the pan on med heat pouring in sunflower oil and enough kosher salt (any salt will do) to make a thin paste. Let the pan sit there for an hour. Let the pan cool and using the same oil/salt mixture move on the the next pan. Stainless steel is actually very porous. There are millions of tiny craters on the surface. The oil helps the salt fill up the craters making the pan 'non-stick' It's the food that get into the craters that causes sticking. I usually just wipe out the pans after cooking with them but sometimes I do wash them in warm water no detergent. The water/detergent washes away the salt in the craters otherwise. When I cook anything with these pans I preheat the pan first. Never to high heat just medium.
Salt huh? Sounds dubious, but certainly worth a shot! I am going to try this and post my results!
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Old 01-09-2013, 10:47 PM   #13
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OK, I happened to be shopping in Dubuque (wow, small town girl in the "big" city) and bought one of those "green" pans. Took it home for the grand challenge; chop chae. Those clear noodles stick like, well, I won't swear. The darned thing that cost almost nothing (I think $30 for the highest one) worked a charm. I'll give you updates as I try various other foods in it. But it already, with one use, has out-performed the Wustoff pans that Goodwill will probably wind up selling.
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Old 01-09-2013, 10:54 PM   #14
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OK, I happened to be shopping in Dubuque (wow, small town girl in the "big" city) and bought one of those "green" pans. Took it home for the grand challenge; chop chae. Those clear noodles stick like, well, I won't swear. The darned thing that cost almost nothing (I think $30 for the highest one) worked a charm. I'll give you updates as I try various other foods in it. But it already, with one use, has out-performed the Wustoff pans that Goodwill will probably wind up selling.
And you do have to season the Greenorganic ones also. That comes as a surprise to some folks.
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Old 01-09-2013, 11:30 PM   #15
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Addie why and how would one "season" a non stick pan?
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Old 01-09-2013, 11:36 PM   #16
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Addie why and how would one "season" a non stick pan?
I believe you are supposed to season the green "ceramic" ones. I think Claire is talking about something different
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Old 01-09-2013, 11:51 PM   #17
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Addie why and how would one "season" a non stick pan?
I have no idea why. But as I said, it does come as a surprise to most folks. Those are the directions given when you buy a new one. Take a look at the reviews on Amazon.
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Old 01-10-2013, 01:40 AM   #18
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Most quality nonstick cookware no longer has any PFOE or other harmful chemicals - including the new formula Teflon. The cheaper stuff not always the case. Products made before around 2005 are not subject to the same restrictions and current products.

My favorite is the Woll Diamond's Plus which uses a diamond based coating which can stand metal utensils because it is so hard and performs really well. May be a bit more expensive than Wal Mart or As Seen on TV but they have a 10 guarantee.

The new ceramic coated nonstick I have not tried and have not seen any test results from any of the test kitchens yet. I will be researching as new products are announced for the Home and Housewares Show in Marck.
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Old 01-10-2013, 09:05 AM   #19
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Salt huh? Sounds dubious, but certainly worth a shot! I am going to try this and post my results!
I think lots of people look at a shiny stainless steel pan and assume b/c it's 'shiny' the the surface must be really really smooth. "316Ti STAINLESS STEEL:
The cooking surface of Saladmaster® cookware is 316Ti surgical stainless steel it is the highest grade of steel used in the cookware industry. It is non-porous, meaning you can cook without oil and it's much easier to clean than regular stainless steel.

Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Because of the softness of this grade of metal, when heated, it expands and the food sticks to the pan. You are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural acids and salts contained in our foods can create a chemical reaction with ordinary cooking surfaces."
Note that any 'non-surgical' ss pans expand. That means the pores open up and food gets in the little craters and that's why it's so difficult to cook anything using inexpensive ss pans. All my pans are ss but I only have two that are made from surgical steel. That's why I'm so careful to 'season' the others with the salt/oil treatment. It makes a BIG difference as long as the pans don't get used at screaming hot temps.
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Old 01-10-2013, 10:15 AM   #20
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I think lots of people look at a shiny stainless steel pan and assume b/c it's 'shiny' the the surface must be really really smooth. "316Ti STAINLESS STEEL:
The cooking surface of Saladmaster® cookware is 316Ti surgical stainless steel it is the highest grade of steel used in the cookware industry. It is non-porous, meaning you can cook without oil and it's much easier to clean than regular stainless steel.

Regarding the metal, most cookware sold in stores is an 18/10 grade of steel at best. Because of the softness of this grade of metal, when heated, it expands and the food sticks to the pan. You are then forced to cook with oil and the pan becomes difficult to clean. In addition the natural acids and salts contained in our foods can create a chemical reaction with ordinary cooking surfaces."
Note that any 'non-surgical' ss pans expand. That means the pores open up and food gets in the little craters and that's why it's so difficult to cook anything using inexpensive ss pans. All my pans are ss but I only have two that are made from surgical steel. That's why I'm so careful to 'season' the others with the salt/oil treatment. It makes a BIG difference as long as the pans don't get used at screaming hot temps.
Thanks for the info- I've been using ss for about a year now, and while I'm getting better with them, I still have issues with things sticking sometimes. That definitely makes sense.
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