I have just bought some stainless cookware and anything I cook in the fry pans stick to the bottom and is very hard to clean. Is there sometning needed to prepare the cookware before cooking the first time? Also, how do I remove the burnt stains from the bottom of the pan.
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Are you used to using non-stick? If so, you're never going to get the stainless to equal it. But stainless is healthier to cook with, so you take the good with the bad. Make sure you're using oil, and enough of it. And get the pan and oil nice and hot before you put any food in it. Once the food is in, let it stay in one place for a while. Most people move their food around too much. You shouldn't flip food more than once (burgers, fish, pancakes, etc), cook halfway through on one side and than flip. The first side usually takes 2x as long as the second.
Beyond that, I have no advice, unless you have questions about cooking a specific food.
If you are using electric (pertains more) the heat will be retained for a long time, so check the food and when you have just a few minutes left, SHUT OFF THE HEAT! Aluminum core stainless steel (they are made in layers) are quite efficient in disbursing energy.
Sorry, Barkeeper's friend or Shaklee's at-ease will break down caked on/nasty messes! Barkeeper's friend is next to Comet/Bon Ami. Shaklee is through their website, www.shaklee.com
I always use olive oil in ANYTHING I am cooking in my stainless steel cookware. And I have always used Cameo cleanser(white container), which is near Comet at my grocery store. My mother swears by the stuff, and I use it now too. It is GREAT!!!
The trick to keep food from sticking is to heat the pan first, then put in the oil.
Try oven cleaner and/or steel wool to clean the burnt stains.
That is precisely why I don't use stainless cookware any longer.....I'll take my chances with the nonstick....I love my T-Fal!
The professional chefs seem to use a lot of stainless and I notice that they first heat the pan.
I don't know if a magic eraser would work to get off the burnt on food. I used it on a pyrex loaf pan and it worked like magic so I suppose you could try it.
I use SOS pads on the stains and they work great. Be sure to spray the pans well with Pam or non-stick spray and use a small amount oil so food doesn't stick.
If you've removed all the burnt food, and only a dark stain remains, alum (from the spice section at the grocery store) will take it off. (Ask me how I know!)
You have a lot of good suggestions here. I just thought of a couple more;
1. For stuck on food, try adding a couple cups of hot water with a drop of dishsoap, cover and boil for about 5 minutes. Really loosens things up!!!
2. If you use steel wool/SOS pads, do so lightly, taking off a small layer at a time, so that you do not scratch the surface, which will make even more things stick. I do this often, esp. on the bottoms.
I have stainless steel cookware and I find you have to cook stuff on half the heat you normally would or it gets too hot and everything sticks. Also, I think you have to have something in the pan before turning the burner on. I usually use non-stick spray if needed.
I have stainless steel it does heat faster so I had to learn to half the heat and stay close. I love my
stainless steel now but the other night I made a mess. I heated up canned beans and wienes and
I use Barkeeper's Friend on my stainless steel pans (and lots of other things.) This is a very old product that is like a mildly abrasive scouring cleanser- works great!
This trick works for burnt on food and the stain. I take a little bleach...just enough to cover the bottom of the pan...and boil it in the pan...BUT don't breathe in the steam of course...just a few minutes of this will loosen the stuck on food and you should get it off easily. You want to stay by the stove so you don't forget about it and burn the food on worse though.
I have read that if you boil vinegar in a pan/pot that is not a non-stick one for 15 minutes it will make it non stick...I haven't tried it but it might work.
I thought I'd find help here...So, if anyone can help me I'd sure be grateful. I have just used my new paderno stainless steel Wok for the first time. My husband said the heat had to be on high for a wok and turned the dial on the stove up to high. I added some olive oil and turned away to salt my chicken. When I turned back to the Wok the olive oil had burned into the wok and left a black sleek film (almost like a glossy paint) which I could not wipe out. I had to finish supper so I turned the heat down a little and I added more olive oil and made my stir fry. Now I have to clean the Wok and need advice on how to get the black film (it's like paint) off the bottom of my Wok. Can anyone help me?????
baking soda makes a great scrub for burnt on stuff. I have polished stainless and metal polish for discoloration. I hear vinegar works and not to use bleach, but i haven't tried those.
I heat the wok and add olive oil but everything sticks so bad. I try to fry chicken or beef but its impossible to turn the meat as it is stuck so bad. Is there any way to season the wok so it doesn`t stick? Thank you
You can get some good information Caring for your Stainless Steel Cookware at: www.bdmarketing.com/
I was cooking pancakes and let my pan get too
hot (I have a smooth top stove, which takes longer to heat than regular stoves) and the color on the botton of the pan is tan, instead of the stainless color, how do I clean the bottom??. Also there are a few burned on spots on the inside of the pan that I just cannot get out. I have tried everything, vinegar, comet, dawn, with no good result. I will buy a griddle for my pancakes next time. Please help.
I still found no result to how to clean a burned stainless still saucepan.
When it comes to stainless steel wok, my mom used to tell me to season it with lard eventhough alot of people say s/s wok need not be seasoned before using the first time. Everytime you cook, heat oil up properly before you put in any food especially when it comes to frying eggs.
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