Stainless Steel doesn't work for me
Hello, last year I transitioned from non-stick to stainless steel, and despite all the research and experiments I've done with it I just can't make it work and I feel like it's just not suitable for my style of cooking. What I typically use my pots for is:
- Boiling pasta/rice/beans (they stick if I don't stir it constantly)
- Pasta or curry sauces (melting butter on medium heat, adding flour/milk/spices/etc as needed. also sticks unless stirred constantly)
- Risottos / Stews (medium heat cooking again)
I don't eat meat so I feel like I am not using the stainless steel for its true intended purpose of searing. I do eat fish, but that usually goes in the oven. I do have an enamel LC casserole dish, which I absolutely love for my soups and stews now, but I am looking for a smaller saucepan and frying pans.
What kind of cookware can I use, if most of my on-hob cooking is done at medium heat? Ceramic / enamel / something else? Are there brands or products you can recommend
Thanks
Edited to say: I have an induction hob.