My stainless steel pan is driving me nuts!?!
It does meat okay (but sometimes it leaves a little brown mark), but so far eggs have been a disaster and the hash browns did nothing but stick last night which made me so mad.
Yes, I use cooking fats, yes I've experimented with different heats, and no I don't scratch up the pan. The eggs are by far the worst. They stick like no other and the last time I cooked them it took me 40 minutes to scratch off the film with my nails.
What's going on here? Is there something I don't know about? Do I suck? Maybe it's because the stove here is electric?
Answers: As a little more experienced of a cook, I thought that I would do fine with an All-Clad tri-ply stainless steel 10" or so skillet.
It does meat okay (but sometimes it leaves a little brown mark), but so far eggs have been a disaster and the hash browns did nothing but stick last night which made me so mad.
Yes, I use cooking fats, yes I've experimented with different heats, and no I don't scratch up the pan. The eggs are by far the worst. They stick like no other and the last time I cooked them it took me 40 minutes to scratch off the film with my nails.
What's going on here? Is there something I don't know about? Do I suck? Maybe it's because the stove here is electric?
Try turning down the heat. It just takes some getting used to but apparently your pan is a really good conductor of heat. You will cook a little more slowly but the result will be better.
Oh, by the way, your pan is NOT cheap. It is very high quality and will last you a lifetime if you care for it.
try a non-stick spray rather than cooking oils. I think they work better for eggs. That said, I always use my old, well-seasoned cast iron pan for eggs, instead of my stainless stuff. I won't use non-stick anymore until the debate about the safety of Teflon is settled.
Good luck.
I bought a pan exactly like yours and never use it for the same reasons. It's for making items that have a lot of liquid, but for frying, I use my non-stick.
It is not because you suck at all...it is the stupid pan! We had the same problem. Get some Bon Ami...it is a powder cleaner....works great :-)
Eggs never work in a stainless pan unless you use a ton of oil. Most chefs keep one non-stick pan (it doesn't necessarily have to be teflon) to cook eggs in and only eggs. Invest in somehting really good like a coated titanium pan and you can cook your eggs with no fat at all.
cheap pan! a better pan is one with a thick base to give more evenly distributed heat transfer. same goes for cookie sheets! thicker is better!
spry it with that pam spray
it works really good and wont stick and you wont be so mad and up set
I have stainless cookware too. Mine do have some brown discoloration on the bottom, but it's very mild. I have the same problem you do with eggs, even with nonstick cooking spray, so I use a teflon coated pan.
Have to "season" the pan before it will work well. This means heating oil in it several times, then removing the oil without using soap. This causes the pan to take on a residual layer of oil that acts like a Teflon coating. Old iron pan cooks NEVER washed their cooking skillets.
I'd go to wasserstrom, restaurant equippers or GFS and buy a non stick pan suitable for frying eggs in. I'd get an 8 inch pan for eggs and a 12 inch pan for potatoes.
I recently just picked up a 14 inch vollrath and it is massive, awesome for making pan fried noodles in.
You'll be using restaurant quality pans and what the pro's use.
I don't care for stainless steel pans. I have coated skillets for eggs and I use cast iron for just about everything else. I have a few aluminum pans for boiling things. (I make hash browns in a coated pan but fry potatoes in cast iron.) Stainless is good for browning meats and that is about it. You can use the pans for boiling stuff and they look nice if you serve from them, if you keep them cleaned up, but in general, I don't like it.
YOU ARE USEING TO MUCH HEAT TO COOK EGGS
The biggest mistake people make with stainless steel is they break the golden rule..the rule is hot pan...cold oil..and nothing will stick...even the cheap pans...dont give up on stainless completely...i personally hate cheap teflon pans...heat your pan on med hi till you can feel the heat with your hand above the pan...add your oil or butter then your eggs...let me know what ya think!!