s/o- All Clad Stainless

[isabel]

Those of you who use All-Clad Stainless pans- do you have any tips to keep things from sticking? Sometimes I do great with it, but other times I end up with stuff stuck to the pan. Because of this, I often revert to using the non-stick Calphalon stuff we have. I really want to use the stainless pieces and grow our collection, but I need to get more comfortable with using it.

[carfar]

I pretty much only do eggs, in non stick now.

For meat not to stick in stainless the truck is get it hot enough prior to putting in the meat (the oil will shimmer), and be patient, it will release once it's browned, lift a corner with your tongs or a spatula to see if it releases easily before trying to turn it.

There are differences in cooking with the two types, but now that I'm used to it, I love my stainless.

[goaskalice]

I used to work at Williams-Sonoma and am an All-Clad lover. Carfar is right, most people aren't patient enough, the food will release when it's done. It takes some practice but once you're used to cooking with stainless steel you'll never go back. If you ever have issues cleaning the pan Bar Keeper's Friend is the absolute best!

[Deleted]

Feb 22, 2013 3:04:10 GMT -5 goaskalice said:

I used to work at Williams-Sonoma and am an All-Clad lover. Carfar is right, most people aren't patient enough, the food will release when it's done. It takes some practice but once you're used to cooking with stainless steel you'll never go back. If you ever have issues cleaning the pan Bar Keeper's Friend is the absolute best!

this. Also if you make sure the pan is hot before you start adding food it doesn't stick either.

[auntie]

Hot pan, cold oil. Then let the oil heat to a shimmer.

Bar Keepers Friend is awesome, but sometimes baking soda and water "cooked" can help release burned on bits.

[Deleted]

Feb 22, 2013 8:11:02 GMT -5 auntie said:

Hot pan, cold oil. Then let the oil heat to a shimmer.

Bar Keepers Friend is awesome, but sometimes baking soda and water "cooked" can help release burned on bits.

I remember that lesson so clearly from watching the Frugal Gourmet when I was growing up -- he always said "Hot pot, cold oil -- food won't stick."  That's what I do.

[sillygoosegirl]

Feb 22, 2013 8:11:02 GMT -5 auntie said:

Hot pan, cold oil. Then let the oil heat to a shimmer.

Bar Keepers Friend is awesome, but sometimes baking soda and water "cooked" can help release burned on bits.

I didn't know you could do that with pans! I've seen it done with stains on antique china. I'm gonna try it. There are a couple spots on my frying pans I can't really get at to scrub off the burned oil.

[rikki]

I just want to make sure I'm getting this... I heat up the pan bare and then add the oil? How much later do I add the food? I have All Clad copper. I'm assuming it's the same technique?

I spend hours scrubbing so hoping this helps!

[genet313]

Feb 22, 2013 3:04:10 GMT -5 goaskalice said:

I used to work at Williams-Sonoma and am an All-Clad lover. Carfar is right, most people aren't patient enough, the food will release when it's done. It takes some practice but once you're used to cooking with stainless steel you'll never go back. If you ever have issues cleaning the pan Bar Keeper's Friend is the absolute best!

This, exactly, although it sounds much easier than it is!  I'm so guilty of pulling meat up too soon and ruining it.  

I also like Brillo or other steel wool pads to clean the pans.  

[isabel]

Ok, guys. I'm inspired. Going to give this a shot this weekend when I'm searing chicken. Thanks for all the helpful tips!

Also, does anyone do things differently for fish? If I do something with skin, it always gets left in the pan. Same trick with the hot pan, cold oil thing?

We've been big fans of barkeeper's friend for a long time now. That stuff is amazing!

[shakeitout]

Feb 22, 2013 11:00:54 GMT -5 genet313 said:

Feb 22, 2013 3:04:10 GMT -5 goaskalice said:

I used to work at Williams-Sonoma and am an All-Clad lover. Carfar is right, most people aren't patient enough, the food will release when it's done. It takes some practice but once you're used to cooking with stainless steel you'll never go back. If you ever have issues cleaning the pan Bar Keeper's Friend is the absolute best!

This, exactly, although it sounds much easier than it is!  I'm so guilty of pulling meat up too soon and ruining it.  

I also like Brillo or other steel wool pads to clean the pans.  

The pamphlet that came with my All Clad said to never use steel wool on the pans.