dUSt Posted April 3, 2012 Share Posted April 3, 2012 A note about stainless steel that I didn't know about when I first posted in this thread... You have to make sure you "prepare" the pan before cooking with it: Coat the cooking surface with oil, and then heat it until it starts smoking. Then discard the oil and wipe dry. What this does is fill in the porous surface of the steel with oil, so the food does not stick. You must repeat this process every time you wash the pan with soap, because the soap will remove the oil, which will cause food to easily stick to the surface again. I'm pretty sure stainless steel gets a bad rap because many people do not prepare the pan before using it. Ever since I've been preparing my pans before cooking with them nothing ever sticks! I'm like a professional now or something. Link to comment Share on other sites More sharing options...
fides' Jack Posted April 3, 2012 Share Posted April 3, 2012 (edited) [quote name='dUSt' timestamp='1333469779' post='2412335'] A note about stainless steel that I didn't know about when I first posted in this thread... You have to make sure you "prepare" the pan before cooking with it: Coat the cooking surface with oil, and then heat it until it starts smoking. Then discard the oil and wipe dry. What this does is fill in the porous surface of the steel with oil, so the food does not stick. You must repeat this process every time you wash the pan with soap, because the soap will remove the oil, which will cause food to easily stick to the surface again. I'm pretty sure stainless steel gets a bad rap because many people do not prepare the pan before using it. Ever since I've been preparing my pans before cooking with them nothing ever sticks! I'm like a professional now or something. [/quote] Wow - what a waste of oil! We have both stainless steel and non-stick. Stuff that doesn't stick we cook in steel. Stuff that sticks we cook in non-stick. People complain [i]way[/i] too much about non-stick. Yes, it does eventually get scuffed up. So after a year or two go buy a new one for $10 - still [s]probably[/s] definitely cheaper than always coating and recoating a stainless steel pan with oil and then getting rid of the oil, and [i]much[/i] easier to maintain. Edited April 3, 2012 by fides' Jack Link to comment Share on other sites More sharing options...
AnneLine Posted April 3, 2012 Share Posted April 3, 2012 I know what both of you mean. I wandered into dUSt's discovery accidently a few years ago... and it DOES make a huge difference. It only takes a few drops of oil, Fides' Jack, so it really isn't that wasteful - I think of like putting on a little sunscreen for the pan - I don't want it to burn! I've decided that from now on as the non-stick ones become less non-stick (we all get old....) I think I will transition into the stainless ones..... Link to comment Share on other sites More sharing options...
fides' Jack Posted April 3, 2012 Share Posted April 3, 2012 Oh - lol. Somehow I pictured having enough oil in there to fry something with. I am interested to know... I've never been able to successfully fry freshly shredded hash browns in a stainless steel pan, but maybe this trick would work for that. The wet potatoes always stick to the steel no matter what I do to prepare. So one of you should try it and let me know how it goes. Link to comment Share on other sites More sharing options...
dUSt Posted April 3, 2012 Share Posted April 3, 2012 Conditioning the stainless steel with oil in the manner I mentioned above makes a huge difference. Also, I don't think it is that uncommon to simply wipe a pan clean and store it until the next time you use it, without using soap or putting it in the dishwasher--in which case, conditioning the pan is not necessary EVERY time you use it--just when you use soap which removes the oil coating. Link to comment Share on other sites More sharing options...
AnneLine Posted April 3, 2012 Share Posted April 3, 2012 Yup. Same thing works with my new favorite appliance -- the George Foreman grill! (Wish I could do it outside, but thatthing isn't bad.....) Link to comment Share on other sites More sharing options...
Mercy me Posted April 3, 2012 Share Posted April 3, 2012 I didn't know that you had to condition stainless. I condition the cast iron. I will have to try it. Not so sure about the until is starts to smoke part though - got the AC on already. Link to comment Share on other sites More sharing options...
fides' Jack Posted April 5, 2012 Share Posted April 5, 2012 [quote name='AnneLine' timestamp='1333482484' post='2412414'] Yup. Same thing works with my new favorite appliance -- the George Foreman grill! (Wish I could do it outside, but thatthing isn't bad.....) [/quote] Which George Foreman? 1st, 2nd, 3rd, or 4th? Link to comment Share on other sites More sharing options...
LaPetiteSoeur Posted April 5, 2012 Share Posted April 5, 2012 Cast iron pots/pans are my favorite to use. They are durable and can be used for all kinds of cooking. My mom uses hers to make cornbread, saute things, make omelettes, make fritattas--everything and anything! Link to comment Share on other sites More sharing options...
missionseeker Posted April 5, 2012 Share Posted April 5, 2012 [quote name='fides' Jack' timestamp='1333476380' post='2412380'] Oh - lol. Somehow I pictured having enough oil in there to fry something with. I am interested to know... I've never been able to successfully fry freshly shredded hash browns in a stainless steel pan, but maybe this trick would work for that. The wet potatoes always stick to the steel no matter what I do to prepare. So one of you should try it and let me know how it goes. [/quote] If you pat the potatoes dry first, it helps a lot. Link to comment Share on other sites More sharing options...
Slappo Posted April 5, 2012 Share Posted April 5, 2012 [quote name='fides' Jack' timestamp='1333475356' post='2412369'] Wow - what a waste of oil! We have both stainless steel and non-stick. Stuff that doesn't stick we cook in steel. Stuff that sticks we cook in non-stick. People complain [i]way[/i] too much about non-stick. Yes, it does eventually get scuffed up. So after a year or two go buy a new one for $10 - still [s]probably[/s] definitely cheaper than always coating and recoating a stainless steel pan with oil and then getting rid of the oil, and [i]much[/i] easier to maintain. [/quote] Depends on the non stick pan you get. An All Clad non stick pan costs around $100. I really don't like the idea of throwing it out after a couple years. Link to comment Share on other sites More sharing options...
AnneLine Posted April 5, 2012 Share Posted April 5, 2012 [quote name='fides' Jack' timestamp='1333646977' post='2413356'] Which George Foreman? 1st, 2nd, 3rd, or 4th? [/quote] It says its name is George. I am not sure it is old enough to count yet. But it cooks great meat, fish, chicken, sandwiches, veges.... I've fallen in love with it as a toaster since ours decided it was jealous and went on a 'I'm not going to heat up for you' mope.... It thinks it is a 'family size' but we are a 2 person family, and the grill size is about the size of a sheet of binder paper.... not sure about this. It is also not completely house trained -- we keep it on a sheet pan to guard against 'accidents' [img]http://www.couponsandfreebiesmom.com/wp-content/uploads/2010/10/george-foreman-grill-300x300.jpg[/img] Link to comment Share on other sites More sharing options...
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