Greetings everyone.
I need some help with cooking basic hash browns in a stainless steel pan.
When I use my cast iron skillet (that I keep at my summer cabin) and bacon grease, my hash browns come out perfect...when I try to use my new Stainless steel frying pan - not so much Here's the problem:
most basic recipes for hash browns I read say put the potatoes (cooked or uncooked) in to the pan with oil and let them sit. But when I do this i get a fine layer of brown stuck to the entire surface of the pan and the top of the potatoes are not cooked/browned. I find I have to continually scrape off the brown skin layer to even get the potatoes to cook at all and what I end up with is a parts of them cooked to well (the thin layer that sticks to the pan ) and then the undercooked layer on top.
I don't want to use non-stick cookware - and I'm carefule to pre-heat the surface of the pan first before putting anything in it.
Anyone have some good advice for this novice cooker?
I need some help with cooking basic hash browns in a stainless steel pan.
When I use my cast iron skillet (that I keep at my summer cabin) and bacon grease, my hash browns come out perfect...when I try to use my new Stainless steel frying pan - not so much Here's the problem:
most basic recipes for hash browns I read say put the potatoes (cooked or uncooked) in to the pan with oil and let them sit. But when I do this i get a fine layer of brown stuck to the entire surface of the pan and the top of the potatoes are not cooked/browned. I find I have to continually scrape off the brown skin layer to even get the potatoes to cook at all and what I end up with is a parts of them cooked to well (the thin layer that sticks to the pan ) and then the undercooked layer on top.
I don't want to use non-stick cookware - and I'm carefule to pre-heat the surface of the pan first before putting anything in it.
Anyone have some good advice for this novice cooker?