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I switched to all stainless steel pots and pans a few years back when the news came out about the fumes from scratched non stick pans was potentially caustic. It took some getting used to cooking wise. I kept having stuff stick and I had a hard time cleaning the pots and pans. The scrubbers made specifically for the stainless steel pots and pans were costly and did not last.
I was frustrated with some baked on egg in my pan and grabbed the baking soda from the fridge and instantly cleaned the dried on egg I had been wrestling to get out. I have perfected it now. If there is any grease residue in the pan I will first let it soak with a drop of dish liquid and hot water while I do the other dishes. Then I dump the liquid from the pan, squeeze out my scrubby sponge of most of its liquid, and sprinkle some baking soda around in the pan. With my sponge, I scrub it around both the inside and out. It makes a paste and removes anything stuck on and polished the stainless as well. Rinse well and your pots and pans will be clean and look like new. YEA!
i have been switching to SS for a long time & I found some wonderful SS pots & pans. Look for viking cookware on the net. Things just do not stick to these pans. They are 7ply & made really well. I have used many different brands & these are the best. I have burnt on grease & other stuff that is usually really tough to get off. These pans, I just soak in dish water for a while & it all comes off with the same sort of pad you use to clean teflon with. The only problem is they are rather expensive, but I will have to leave them to my kids when I go, cause they will last forever.
If you heat the pan on medium heat before adding meat or eggs, you will not have a "sticking" problem. However, olive oil will cause sticking. We bought the very expensive pans that you see at the fair (could have probably gotten something just as nice at Famous or Dillards for less) but the salesman told us that stainless steel should be heated first. If I ever do have a problem with food sticking, I just soak it in water for a few minutes and the food comes right off. Barkeepers Friend is a "must" for stainless.
I finally bought Emerilware SS, and I love it! Noella is right. If you pre-heat the pans first they don't stick. Also, I never fry on high heat with my new cookware. (it's recommended not to). If I ever have a sticking problem, which is rare, I just add enough hot water to cover the bottom of the pan, and set it back on the burner for about 5-10 minutes on simmer. Once my dishes are all done, the pan is ready to be cleaned with no effort at all. Just make sure you submerge the pan first for a few seconds so you don't get burned by the hot water and residue left in the pan. It works for me, and I've been doing that for years with all my pots and pans. Hope it works for you, too!!
I have copper bottom cook ware also. You have to spray Pam cooking spray on it to help to keep it from burning. Also I have found and you will love this just as much as I do after spending the money on this cookware, that if you burn it it warps. Surprise! I know I sure was and yes my skillets are warped.Great huh?! So know I will be buying new non copper bottom ones. I can not imagine how my mom never ever burnt hers? They are to this day perfect.And you can use a plain paper towel and comet to get all the burned food off.
However if you use dawn with the degreaser it helps with the grease part and also as soon as you take your skillet off the heat with hot water from the tap you can scrape a out of the food off while it is still hot and use the comet for what is left. But it still warps. Then make sure you wash it really well. Lot's of Luck I know how you feel. Darlene, P.S My husband sends his condolences also, he's not happy either!