r/StainlessSteelCooking

I've been cooking on stainless for years. And im quite good at cooking certain things (fried eggs, pancakes, certain steaks, chicken thighs). But once seasoning is added, it just burns and gets stuck to the bottom (please no fond nonsense replies, im not making a sauce). These potatoes took in NONE of the seasoning, it just burned. And my potatoes are sad, not crispy at all, and a disappointment. It's become quite frustrating to spend years trying to learn and getting nowhere. I've had luck with potatoes maybe one time.

I used plenty of oil (22 g, avocado oil) for 10 oz potato and 1 small green bell pepper (with some turkey added). And yes, the pan was very hot.

Any advice?

P.s. similar issues with eggwhite scrambles. I fan good a regular scramble fine but egg whites just stick.

So I can do scrambled eggs perfectly but fried eggs continue to get me.

What is the difference?

My steps for perfect scrambled eggs:

1. Hot pan, medium-low heat (4.5/10) on gas stove until splashed water beads up without any steaming off/sizzling.

2. Decrease heat to minimum (because eggs don't require a ton of energy to cook, the pan's retained heat is enough).

3. coat the bottom of the pan with olive oil, add a sliver of butter.

4. Gently pour the scrambled eggs in the pan, gently beating or whisking the eggs still in the bowl as they are poured.

5. After about a minute or so of waiting, use a silicon or wooden spatula or spoon or really anything, start turning the eggs until desired cook.

This process results in a mirro-clean steel pan because the starting temp is perfect and the eggs do not stick.

Why does this not work with fried eggs? I have tried keeping the temperature up higher than minimum and this tends to just burn one side of the eggs rather than keep it non-stick.

I'm wondering if it's really just that I'm not using enough oil? I used about 1-1.5 tablespoons of oil plus some butter on this job. Eggs are cooked okay but obviously they came out a mess and there was still sticking.

Help!

I was frying stuff with it, and I think I might've put the temperature too high.
It is a cheaper amazon basics 12 inch pan for like $40, I think.

Edit: I did want to mention that I used this on an electric stove

Pretty much the title. Gotten more into cooking recently and made the transition from non stick to stainless steel. This, I’m not really sure what, has been showing up on most of my pots and pans. It doesn’t feel like anything, I.E. stuck good or something like that. Anything I can do to fix it or avoid it getting worse!

I think I got this way too hot and damaged this cuisinart 10” pan. When I shake the pan there’s a noise coming from inside like broken pieces of rust or something.

Husband taking care of business. Unfortunately, just as we’ve figure out our pans on the new stove we have to exchange it (dang blue porcelain chipping like a mofo).

Title. Calphalon stainless steel saucepan I just bought at goodwill. The interior, especially bottom, is darkened and there is some white stuff on it. Is this safe to use or could the material possibly be ruined by some chemical, making it dangerous to use?

What can I do?! I just bought this pan and I accidentally left the burners on. I sometimes feel like I have ADHD and forget about the burners. I hate to admit I’ve done it with my cast iron a couple times. I’m honestly surprised I haven’t burned the place down.

watched uncle rogers fried rice youtube and improvised, was planning to cook in one pan after deglazing with rice vinegar but opted to just use 2 pans

next time i should add onions after the egg and rice since i could see eggs were sticking where the onions caramelized, and also use less water on the bacon cold pan start

cleanup results with a blue sponge, no bkf or vinegar so the hard water stains remain

Pan-seared filets with parsnip purée, baby broccoli, and rosemary blue cheese compound butter.

Marrying a chef has its perks. I mostly hovered and snapped photos while he did the cooking tonight.

I'm well beyond due for an upgrade for my pots and pans and know that I want a stainless steel set (currently have Calphalon nonstick) which of these sets do you think is better and why? I want something that is good quality and durable, that will last. If it makes any difference, I cook on a gas stove.

I like the idea that these can go in the dishwasher since my current set cannot, but I'd be willing to continue to handwash if that will have any impact.

Duck breast with creamy mash, tenderstem and a pan sauce. Cooked in stainless steel.

I’m struggling on how to use my new skillet and can’t even make eggs.

I haven’t been able to find this in stock anywhere. When I contacted Zwilling they said they don’t know if or when it would be back in stock. Not sure I want to pay the price of the Atlantis series. Looking to see if anyone has any experience with this pan or any knowledge about it being discontinued. I have considered All Clad and Heritage but I have a Demeyere
3.5 quart Saucier and would really like to stay with that brand. Suggestions on something comparable are welcome. Thanks!