Laurel
Cook
- Joined
- Nov 30, 2008
- Messages
- 53
I have a question about stainless steel as well and I hope someone here can help. I have a set of Cuisinart stainless stell as well and I am having real trouble with foods sticking. If I try to brown anything the food almost fuses itself to the pan. Is my heat too high? Am I not using enough oil? Thanks in advance for any help.
That isn't too terribly uncommon in my experience. I recently bought my first SS omelet pan. Meat usually doesn't stick too much if it's truly browned properly. I tried making pan fried potato cakes and almost threw it through the window. No matter what I did or how long I let them cook, they stuck. I ended up heating up a cast iron skillet of mine and pouring the oil into it.
I've found that I MUCH prefer the CI to the SS but use my SS pan when I need a really big pan or I'm making a sauce that would affect the seasoning of my CI.