CrémeBrulée
Assistant Cook
I learned to cook on cast iron and aluminium and never had any prolems with burning except when I forgot I was cooking something.
Some years ago my mother gave me two stainless steel cooking pots and I have never got the hang of using them. The only thing that doesn't burn to the bottom of these pots is water. Anything else will burn and stick to the bottom, so I only ever use these pots to make clear soups and to cook eggs and potatoes. Am I doing something wrong, or is this normal and I just have to avoid scraping the bottom when I stir the stew?
Some years ago my mother gave me two stainless steel cooking pots and I have never got the hang of using them. The only thing that doesn't burn to the bottom of these pots is water. Anything else will burn and stick to the bottom, so I only ever use these pots to make clear soups and to cook eggs and potatoes. Am I doing something wrong, or is this normal and I just have to avoid scraping the bottom when I stir the stew?