nbk12ul
Assistant Cook
I tried searching, but to no avail (I'm apparently not good at this search engine).
Anyhow, here's my problem. I've recently moved to all stainless steel cookware (Calphalon tri-ply), and so far LOVE it! I have no problems with much sticking, eggs are perfect etc. However, one food is killing me! Trying to fry hash browns, or diced potatoes for frying are frustrating me!
I tried starting by the rules. Hot pan, add oil, oil gets hot, then add my room temperature ingredients, potatoes. They start to fry, but immediately start to stick when I move 'em around. Before long, I'm cooking on a complete layer of potatoes, and they continue to stick as I move 'em. After turning the heat up way past what I need for most all items, it still just sticks, and continues to build a layer on the bottom and sides of the pan. I'm left with potatoes that are basically hot, and soaked in oil. Not very tasty to say the least.
So the question is, what is it I'm missing? Or is this what I need a good cast iron skillet for? I really thought I could cook 100% of what I wanted in stainless, so I'd like to learn if there is a trick to be learned.
Thanks in advance, and thanks for all of the posts this great community makes! I've been lurking for a while, but needed to jump in for this one. All of my other success's with stainless are due in part to all of you! So help me learn how to get nice brown crisp potatoes in my stainless pans please!!!
Robert
Anyhow, here's my problem. I've recently moved to all stainless steel cookware (Calphalon tri-ply), and so far LOVE it! I have no problems with much sticking, eggs are perfect etc. However, one food is killing me! Trying to fry hash browns, or diced potatoes for frying are frustrating me!
I tried starting by the rules. Hot pan, add oil, oil gets hot, then add my room temperature ingredients, potatoes. They start to fry, but immediately start to stick when I move 'em around. Before long, I'm cooking on a complete layer of potatoes, and they continue to stick as I move 'em. After turning the heat up way past what I need for most all items, it still just sticks, and continues to build a layer on the bottom and sides of the pan. I'm left with potatoes that are basically hot, and soaked in oil. Not very tasty to say the least.
So the question is, what is it I'm missing? Or is this what I need a good cast iron skillet for? I really thought I could cook 100% of what I wanted in stainless, so I'd like to learn if there is a trick to be learned.
Thanks in advance, and thanks for all of the posts this great community makes! I've been lurking for a while, but needed to jump in for this one. All of my other success's with stainless are due in part to all of you! So help me learn how to get nice brown crisp potatoes in my stainless pans please!!!
Robert