Soak overnight in water with Dawn detergent, scrub with Scotch-Brite®.
Ha! Yeah I ruined a fair number of meals before I realized this.
“There’s no scientific consensus as to why this is...” (why food sticks to cold stainless steel)
Yet the government tells us there IS scientific consensus on the of mRNA vax.
Food sticking to stainless cookware — no settled science.
mRNA vax — settled science.
The food industry needs Fauci to take over. He’d settle the issue once and for all. And the cookware bigwigs would become overnight billionaires.
Hot wok, cold oil.
Not all stainless pans are the same.
Yeah, but if the pan is toi hot the result can be messy or dangerous
Stainless steel scrub pad. Add white vinegar to make it shine.
I have a chisel in my kitchen.
Works great for cleaning pans.
Add a hammer and separating hotdogs and sausages is easy.
Use the chisel for ice cream and there will be no bent spoons.
One of the most important things to consider is the quality of a cookware. Investing in high-quality cookware like AllClad will save you a lot in the long run. AllClad runs well over $100 per piece, but they come with a lifetime warranty, even for their nonstick stuff. I’ve sent several nonstick pans back to them and they send brand new cookware back. Their stainless stuff is almost indestructible. Quality makes a big difference.
And yes, please don’t put cold water into a hot pan. Even the best quality stuff will warp over time and that’s one of the limited conditions they won’t replace over.
bkmk
About 2 years ago, I bought a skillet I saw at WalMart called Green Life.
It’s amazing. Nothing sticks to it and it’s tough.
I’ve given up on Teflon coated crap.
Thanks for posting!
Don’t have that problem with Lodge cast iron cookware. Not the cheap ChiCom stuff that has poisonous metals mixed in.
I use my late grandmother’s deep black cast iron frying skillet. It’s served three generations well and since my son has already claimed it for when I’m gone (I told him he would have to wait until then), I suspect the next couple of generations will be using it as well. When seasoned properly, a few swishes with a sponge after using is all that is needed, and it goes back onto the stove top-awaiting its next use.
Over the 45+ years of our marriage, hubby and I have wasted a lot of money on high-dollar cookware. I still have a couple of those pieces, but they are seldom used. Nothing beats a cast iron skillet for cooking meat properly.
Thank you! Tired of using the belt sander on my stainless steel pans.