Quote:
Originally posted by Daval
I have the 'martha stewart' set of stainless steel cookware - I find that stuff sticks like crazy to the frying pans so much that I never use them anymore and use my nasty scratched up teflon pans.
Any suggestions?
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You have a GREAT set of pans.
Lemme give you a few rules..
Always pre-heat your pan.
*Before you are ready to cook, put the pan on low-medium heat for 2-3 minutes.
Always use a little oil on the pan.
*After the pan is pre-heated (see above) put about a teaspoon of olive oil in the pan and tilt the pan back and forth to coat.
You will be almost guaranteed to not have anything stick.
An old cooking genius used to say, "Hot pan, Cold Oil, Food won't stick" I have always remembered that, and nothing has stuck.
-SF