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Feb 20, 2008 09:27 PM

Ummm... Does EVERYTHING stick to SS?

OK, I've just started to use my all clad saute pan, and it is SO STICKY! I put a nice thin coat of oil on there before sauteing anything, but it still sticks. I couldn't saute my potatoes because any crust that would form would stick and cling onto the pan. It looks like I'm stuck using my cast iron for most jobs, which is a huge pain cause it's too heavy to toss around food in the pan. Right now, I'm a bit sad because it looks like my expensive pan will only be used for things that I know will require deglazing. Any tips on using SS?

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  1. Turn the heat up higher! High heat + a little fat should make it better.

    1. I don't know phan. I cooked red snapper fillets recently in a SS skillet and had no problem with it sticking. Maybe use more oil

      1. there's an old adage: hot pan, cold oil, food won't stick. Heat up the pan first, don't heat the oil with the pan.

        So heat up the pan (you can do the little water droplet test to see if it's hot enough), then put the oil in and let it heat up, which should take very little time, then put your food in. Try to use just a little more oil than a thin coating too.

        1. That's what I've heard too. You must heat the pan before you pour in the oil. Although I have this one SS pot that doesn't work using this method and I have no idea why. Maybe because I've been using it for ages..?

          1. Stainless saute/fry pans are really a waste of money.

            I use cast iron, tinlined copper, and (gasp) a nonstick frypan.

            3 Replies
            1. re: mlgb

              That's odd... I've used stainless/aluminum and stainless/copper pans with great success. So why exactly are they a waste? Or has the majority of cooks and chefs had the wool pulled over their eyes?

              1. re: mateo21

                I've been cooking for over 35 years with all sorts of equipment (my cast iron fry pan is around that old, too.) I don't know or care what the majority of cooks and chefs would have to say about it. Stainless steel sticks and burns if you don't like your food swimming in oil. I have lots of SS pots but they're not a good choice for fry pans.

                1. re: mlgb

                  I agree with you about SS sticking if you don't use a whole lot of oil. I don't cook with a lot of fats so I only use SS for making soup, boiling, steaming, etc. The majority of chefs tend to use a lot of oil. So SS may work for them, but not for me.