this post was submitted on 23 Dec 2024
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I have been cooking on stainless for over a decade, if it's sticking or tough to clean you've done something wrong
Check the pan surface, it needs to be clean and smooth when starting, heat marks are good
When starting, don't add food till it's hot
Never use scouring pads, it'll create grooves in the surface that make food stick
Barkeepers friend is fine but a freshly polished pan will stick at first
Anything stuck to a stainless steel pan will come off with water, if it doesn't you probably cooked too hot
You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It's an absolute workhorse and doesn't need princess treatment like cast iron or carbon steel.