kitchengoddess8
Sous Chef
- Joined
- Nov 4, 2011
- Messages
- 904
I pan fried a 6 ounce sirloin medallion in a 12" stainless steel Farberware sauté pan and it was impossible to clean even after soaking it in warm water overnight and scrubbing it with Barkeeper's Friend powder. I made sure that I heated some sunflower oil in the pan before adding the meat, so I don't understand why the pan was so hard to clean. I cooked the meat on medium-high heat for three minutes on each side.
Should I have used a nonstick pan? Does anyone have a suggestion for a reasonably priced pan that can be used to pan fry a small piece of steak and is easy to clean?
Should I have used a nonstick pan? Does anyone have a suggestion for a reasonably priced pan that can be used to pan fry a small piece of steak and is easy to clean?