I was told to add some water and bring up to a boil to deglaze/clean my new SS pans. I am having a bit of a problem having the pan come clean by just doing this with two things I cook; creamed asparagus (the cream residue) and fried potatos.
On the cream residue, I don't see any difference whether I deglaze right away or let the pan sit with some soapy water in it and scrub it when I'm through eating. Seems like the same amount of scrubbing is needed. Not that it's a lot, but the residue doesn't seem to "lift" off like with thinner gravies.
On the potatos, really I think my problem is I don't know how to treat the deglazing procedure properly, after all, there's hot oil in the pan when I'm through scooping my home fries out. Right now I pour off the oil, add water and bring to a slight boil. Am I perhaps not letting it boil long enough? Or am I supposed to heat up the oil in the pan by iteself?
Come to think of it, when I'm making a gravy I don't worry about adding water to the cooking medium...
Anyway, is there a certain procedure to deglazing SS cookware?