I thought if I buy the best type of pans, I wouldn't have this problem. Am I doing something wrong? Do you have to cook slower?
2006-09-24 03:46:11 · 11 answers · asked by travelguy48188 1 in Food & Drink ➔ Cooking & Recipes
I guess it depends on if you like burnt food. You are using to much heat. Turn the burner down.
2006-09-24 03:50:18 · answer #1 · answered by Anonymous · 0⤊ 0⤋
It is going to depend on both the heat of the stove and the composition of the pans. Stainless Steel is actually not a good metal to make pans; it tends to have hot and cold spots and is not a particularly good conductor of heat, but it is virtually indestructible. A good pan will have at least one other metal (usually copper or aluminum) preferably sandwiched in the middle of the pan, but possibly just forming a disk on the bottom of the pan. Keep in mind that wherever this second metal is where the heat will concentrate in the pan. So if it is a disk on the bottom you will definitely have to lower your heat and keep an eye on your food.
Also keep in mind that cooking involves all of your senses. Try not to follow a recipe to the letter as far as time goes. Any good recipe should tell you what to listen, smell, or look for with an approximate time. Because all stoves and cookware cook differently, it is those sounds, smells, and color cues that are most important while cooking. Trust them rather than the clock and your food will turn out better.
2006-09-24 04:35:48 · answer #2 · answered by Jay 2 · 0⤊ 0⤋
It isnt' the pans the causes burned food but the user. You are probably using too high of heat. Only kick the heat up to warm up a pan if you are searing something or need it to flash cook otherwise medium to medium low is suffient for cooking.
2006-09-24 04:05:55 · answer #3 · answered by Anjanette A 3 · 0⤊ 0⤋
Stainless steel does not cook evenly, don't use higher than med heat when browning. You risk warping a pot if heated too hot before adding food to brown. Not all pots cook the same. There is no one type (line of pots) good for all kinds of cooking. High price is not always best.
2006-09-24 14:31:05 · answer #4 · answered by John L 2 · 0⤊ 0⤋
gas and electric stoves are so different. I don't know what your using, but when I was young I was taught on electric. It took me quite a while to learn myself on gas.. Gas is quicker and of course hotter.. Just turn down the heat. Try going to his site and look up some recipes and see what they say to cook on maybe there is some kind of material in the pan that is causing it...
Maybe it requires lower heat than you are use to.
2006-09-24 03:57:38 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Fill the pot up w/chilly water to cover the blistered on rice. convey it as much as a boil. Do it lower back w/some intense powered cleansing soap in the mixture. This time enable the water take a seat in the pan till its luke heat, unload it out and scrub it up w/the plastic scouring pad. you will be waiting.
2016-12-12 14:04:06 · answer #6 · answered by ? 4 · 0⤊ 0⤋
It has nothing to do with the cookware. It all has to do with your cooking temperatures. Just lower the flame and watch and turn the food more often and the problem should disappear.
2006-09-24 05:20:51 · answer #7 · answered by COACH 5 · 0⤊ 0⤋
My mother in law bought those. She hates them. She thought they would be good because they were Wolfgang Puck. They weren't.
2006-09-24 03:53:47 · answer #8 · answered by Fleur de Lis 7 · 0⤊ 0⤋
Probably needs more oil/butter. I had this problem too when I started getting stuff that wasn't non-stick. Then the heat won't matter. Watch your timing too.
2006-09-24 03:50:19 · answer #9 · answered by chefgrille 7 · 0⤊ 0⤋
Interesting..
I have the same set of pots & pans and have never had any problems....
2006-09-24 03:54:05 · answer #10 · answered by Anonymous · 0⤊ 0⤋