CyberSlag5k
Cook
I got a beautiful set of stainless steel Calphalon pots and pans as a wedding present. Previously, I was using a simple non-stick set. I'm finding it a little difficult to transition, at least when sauteing things.
The pants came with a little insert that said it is recommended that I use low to medium heat. Does that mean with everything? I haven't gone above medium yet, and I seem to have enough heat, but everything is sticking horribly, and I have to scrub for a while to clean the pan.
I rent, so I'm stuck with an electric range. What I do is put some oil in the pan and let it heat up to the "sizzle point", and then add my ingredients. Should I start even doing things on medium-low? Is that hot enough for things like meat? I want to make sure things are properly cooked, but the sticking is costing me food while cooking (because it's stuck to the pan) and time cleaning.
The pants came with a little insert that said it is recommended that I use low to medium heat. Does that mean with everything? I haven't gone above medium yet, and I seem to have enough heat, but everything is sticking horribly, and I have to scrub for a while to clean the pan.
I rent, so I'm stuck with an electric range. What I do is put some oil in the pan and let it heat up to the "sizzle point", and then add my ingredients. Should I start even doing things on medium-low? Is that hot enough for things like meat? I want to make sure things are properly cooked, but the sticking is costing me food while cooking (because it's stuck to the pan) and time cleaning.