How do I stop food sticking when I use stainless steel saucepans?

Question

I've always used non stick alluminium pans but when the talk about alluminium causing Alzimers kept being aired I invested in stainles steel. I hate using the stainless steel pans because
when I'm cooking everything keeps sticking to the bottom of the pan. Is there a solution to this problem?

Answer 1

For cooking in SS, use more oil.

Aluminum does not cause Alzheimers!

The original test has been disproven. The dyes they used to check the samples contained aluminum so that lead the researchers to a false conclusion.

Here in the US, we consume drinks out of Aluminum cans daily. People here aren't losing their minds and becoming retarded.... um... never mind.

Answer 2

Fat is the key! If you're cooking eggs then forget the stainless steel pan and go get a non-stick...but if you're using it for meats you should familiarize yourself with the technique of deglazing. Stainless steel pans are good because of how hot you can get them, which allows for nice searing. Any meat bits left behind in the pan can be used as the base of a sauce. You may also want to get a fish spatula...they're extremely flat and make it easy to flip foods that are stuck to the pan.

Answer 3

I love cooking with stainless steel. If I am afraid of anything sticking, I add about 1 tablespoon of butter in with the dish or I coat the pan/pot with some non-stick cooking spray. I always find this to work. If I am making rice, I like to add about 1 tablespoon of veggie oil. This always works for me. If something does happen to stick, I like to put a little dish detergent (such as Dawn) and fill the pot/pan up with hot water and let it soak before putting it into the dishwasher. Hope this helps you out! Have a great day! :)

Answer 4

There are two things that must be don but they are simple . first wash the pan well in soapy water and then dry it. Wipe the pan with a little vinegar on a towel then allow to dry. Now take the pan and give the cooking suface a light coat of oil and place the pan in a moderate 300-325 degree oven for about an hour . Remove and wipe clean . Now everytime you use this pan allow it to get med hot , then drip oil in and swirl the pan well . When the oil is like water add your food . this should work well for you .The other way is to invest in the anodized alluminiun pans of high quality and dont allow then to overheat with out food in them.

Answer 5

Lower temp is good, and try Pam Spray, it's made with lecithin which is a natural food product, and/or a little olive oil (olive oil should NOT be used for hi-temp cooking/frying); and after the stuff is cooked, you can 'de-glaze' the pan with a little vinegar, lemon juice or wine and get all that yummy 'pan drippings' to go with your meal...AND it makes cleaning up all that much easier.

Answer 6

to cook in stainless steel cut your heat in half,had the same problem,use a little more oil or butter or use Pam it works pretty good.but start with half the heat you normally use with a coated pan,then turn up a little at the time if half isn't enough.i like stainless steel better once you get use to it.good luck.

Answer 7

Non-stick cooking spray. Yes, even when making sauces and cheese sauces. Coat your pan with a layer of cooking spray before you start. Also, you might want to turn the heat down just a bit.

Answer 8

I was gifted with an SS pan, and after a few disasters the only solution I found was to use more oil or butter than I'd normally use.

Answer 9

Cook on a little lower temp. And to clean them, let them soak for a 1/2 hour in hot soapy water before you start scrubbing..

Answer 10

Heat the pan up slowly, start on a very low heat and spray it with a light coating of baking spray or a light coat of butter.