Help with Stainless pan

Pete said:

I have a like new heavy stainless frying pan.

I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room temp)
added my sliced potatoes.

Everything stuck.. it was pathetic.

Hot pan, cold (okay, room temp) oil. Bring the oil up to temp. Did you make sure it was good and hot
before adding the potatoes? Were the potatoes cold? That would have reduced the temp. And be sure
not to over-fill the pan.

Jill

Quoted message said:

Anyone give me some pointers? What NOT to cook in a stainless pan?

All ther rest of my pans are non-stick and I have no problems.

Pete said:

I have a like new heavy stainless frying pan.

I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room temp)
added my sliced potatoes.

Everything stuck.. it was pathetic.

Anyone give me some pointers? What NOT to cook in a stainless pan?

All ther rest of my pans are non-stick and I have no problems.

You had the heat turned up too high. Start on medium-low heat, and turn it up as the potatoes are
almost done.

You can clean just about any burned on mess from stainless by using lye, or a strong solution of
"washing soda" (sodium carbonate, not bicarbonate), or with oven cleaner.

Best regards, Bob

Quoted message said:

Pete wrote:

I have a like new heavy stainless frying pan.

I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room temp)
added my sliced potatoes.

Everything stuck.. it was pathetic.

Most likely your pan was too hot... potatoes and other stachy foods need to be fried at fairly low
temps, just a mild sizzle, and then don't turn until the bottoms are golden crisp... to fry spuds at
high temps you need a lot of oil, at least half way up the height of the food, may as well deep fry.
Otherwise stick with your non-stick cookware... at least until you develop some skill.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

zxcvbob said:

Pete said:

I have a like new heavy stainless frying pan.

Everything stuck.. it was pathetic.

You had the heat turned up too high. Start on medium-low heat, and turn it up as the potatoes are
almost done.

Oh, yes, Bob, I did forget to mention in my reply. Once you get the pan hot and add the potatoes, if
the potatoes are not so cold as to drastically reduce the heat in the pan, cook the potatoes over
medium heat. Stoves vary so keep an eye on the contents and adjust accordingly.

The OP didn't say what recipe for potatoes. Slices? Cubes? Any other added stuff (like onions,
garlic)? I'm guessing some sort of hash browns.

Jill

Quoted message said:

You can clean just about any burned on mess from stainless by using lye, or a strong solution of
"washing soda" (sodium carbonate, not bicarbonate), or with oven cleaner.

Best regards, Bob

The pan was about half deep with potatoes

The potatoes were cool, maybe room temp. The oil had a sizzle to it.

Maybe it dd get too cold.

jmcquown said:

Pete said:

I have a like new heavy stainless frying pan.

I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room
temp) added my sliced potatoes.

Everything stuck.. it was pathetic.

Hot pan, cold (okay, room temp) oil. Bring the oil up to temp. Did you make sure it was good and
hot before adding the potatoes? Were the potatoes cold? That would have reduced the temp. And be
sure not to over-fill the pan.

Jill

Quoted message said:

Anyone give me some pointers? What NOT to cook in a stainless pan?

All ther rest of my pans are non-stick and I have no problems.

Pete said:

The pan was about half deep with potatoes

The potatoes were cool, maybe room temp. The oil had a sizzle to it.

Maybe it dd get too cold.

Nope. It got too hot. If you were cooking *steak* it might have been too cold, but you were cooking
something starchy so it was too hot. Wait until the potatoes are fully cooked before you try to
brown them (it also won't take as much oil that way.) Or else use the teflon pan.

Best regards, Bob

The real answer is to use a well seasoned cast iron pan. Everything comes out great especially
potatoes and other fried foods that have a coating on them. Pauli

Pete said:

I have a like new heavy stainless frying pan.

I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room temp)
added my sliced potatoes.

Everything stuck.. it was pathetic.

Anyone give me some pointers? What NOT to cook in a stainless pan?

All ther rest of my pans are non-stick and I have no problems.

The pan was about half deep with potatoes

The potatoes were cool, maybe room temp. The oil had a sizzle to it.

Maybe it dd get too cold.

jmcquown said:

Pete said:

I have a like new heavy stainless frying pan.

I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room
temp) added my sliced potatoes.

Everything stuck.. it was pathetic.

Hot pan, cold (okay, room temp) oil. Bring the oil up to temp. Did you make sure it was good and
hot before adding the potatoes? Were the potatoes cold? That would have reduced the temp. And be
sure not to over-fill the pan.

Jill

Quoted message said:

Anyone give me some pointers? What NOT to cook in a stainless pan?

All ther rest of my pans are non-stick and I have no problems.

Pete said:

The pan was about half deep with potatoes

The potatoes were cool, maybe room temp. The oil had a sizzle to it.

Maybe it dd get too cold.

No, on second thought I think Bob was correct. You probably over heated it, thinking they needed to
cook hot and fast. They don't. But then again, you didn't share info on what (other than "potatoes"😉
you were cooking.

Jill

Quoted message said:

jmcquown said:

Pete said:

I have a like new heavy stainless frying pan.

I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room
temp) added my sliced potatoes.

Everything stuck.. it was pathetic.

Hot pan, cold (okay, room temp) oil. Bring the oil up to temp. Did you make sure it was good and
hot before adding the potatoes? Were the potatoes cold? That would have reduced the temp. And be
sure not to over-fill the pan.

Jill

Quoted message said:

Anyone give me some pointers? What NOT to cook in a stainless pan?

All ther rest of my pans are non-stick and I have no problems.

Just pototoes Like hashbrowns

jmcquown said:

Pete said:

The pan was about half deep with potatoes

The potatoes were cool, maybe room temp. The oil had a sizzle to it.

Maybe it dd get too cold.

No, on second thought I think Bob was correct. You probably over heated it, thinking they needed to
cook hot and fast. They don't. But then again, you didn't share info on what (other than
"potatoes"😉 you were cooking.

Jill

Quoted message said:

jmcquown said:

Pete wrote:
> I have a like new heavy stainless frying pan.
>
> I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room
> temp) added my sliced potatoes.
>
> Everything stuck.. it was pathetic.

Hot pan, cold (okay, room temp) oil. Bring the oil up to temp. Did you make sure it was good and
hot before adding the potatoes? Were the potatoes cold? That would have reduced the temp. And be
sure not to over-fill the pan.

Jill

> Anyone give me some pointers? What NOT to cook in a stainless pan?
>
> All ther rest of my pans are non-stick and I have no problems.

I tried it again tonight

Sliced potatoes, and a bit of onion.

Got the pan real hot (hotter then last time) Added a few tbls of oil

Added potatoes and onion turned heat to med/med-low

Let them cook a bit, then flipped.

No major sticking!!!

Now I can start using this pan more!!!

Would I do the same thing if I saute some peppers and onions for fajitas?

thanks!!!!

jmcquown said:

Pete said:

The pan was about half deep with potatoes

The potatoes were cool, maybe room temp. The oil had a sizzle to it.

Maybe it dd get too cold.

No, on second thought I think Bob was correct. You probably over heated it, thinking they needed to
cook hot and fast. They don't. But then again, you didn't share info on what (other than
"potatoes"😉 you were cooking.

Jill

Quoted message said:

jmcquown said:

Pete wrote:
> I have a like new heavy stainless frying pan.
>
> I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room
> temp) added my sliced potatoes.
>
> Everything stuck.. it was pathetic.

Hot pan, cold (okay, room temp) oil. Bring the oil up to temp. Did you make sure it was good and
hot before adding the potatoes? Were the potatoes cold? That would have reduced the temp. And be
sure not to over-fill the pan.

Jill

> Anyone give me some pointers? What NOT to cook in a stainless pan?
>
> All ther rest of my pans are non-stick and I have no problems.

Now that I have been using this pan..

It is starting to get some white type stains on it.

Whats the best way to clean it?

Pete said:

I have a like new heavy stainless frying pan.

I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room temp)
added my sliced potatoes.

Everything stuck.. it was pathetic.

Anyone give me some pointers? What NOT to cook in a stainless pan?

All ther rest of my pans are non-stick and I have no problems.

in article [email hidden], PENMART01 at
[email hidden] wrote on 2/8/04 2:47 PM:

Quoted message said:

Quoted message said:

Pete wrote:

I have a like new heavy stainless frying pan.

I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room
temp) added my sliced potatoes.

Everything stuck.. it was pathetic.

Most likely your pan was too hot... potatoes and other stachy foods need to be fried at fairly low
temps, just a mild sizzle, and then don't turn until the bottoms are golden crisp... to fry spuds
at high temps you need a lot of oil, at least half way up the height of the food, may as well deep
fry. Otherwise stick with your non-stick cookware... at least until you develop some skill.

Also, a consideration.....do we assume this stainless steel pan had some sort of aluminum or copper
clad disk, at least, on the bottom?

Because if it didn't have the aluminum (or copper) disk at the bottom, or wasn't clad all the
way through with aluminum, then I hope he didn't pay more than 5 bucks for it, cuz it's poorly
made. Stainless is a terrible conductor of heat, that's why it's paired with aluminum bottoms
or sandwiched with a layer of aluminum all the way through (think All-Clad or its less
expensive clones).

If it was stainless steel through and through, that would also explain why the food stuck, wouldn't
it? Uneven heating.

Just a thought.

The pan is a Farberware Millenium Clad Stainless

I dunno much about it, I got it as a gift.

Sheryl Rosen said:

in article [email hidden], PENMART01 at [email hidden] wrote on
2/8/04 2:47 PM:

Quoted message said:

Quoted message said:

Pete wrote:

I have a like new heavy stainless frying pan.

I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room
temp) added my sliced potatoes.

Everything stuck.. it was pathetic.

Most likely your pan was too hot... potatoes and other stachy foods need to be fried at fairly
low temps, just a mild sizzle, and then don't turn until the bottoms are golden crisp... to
fry spuds at high temps you need a lot of oil, at least half way up the height of the food,
may as well deep fry. Otherwise stick with your non-stick cookware... at least until you
develop some skill.

Also, a consideration.....do we assume this stainless steel pan had some sort of aluminum or copper
clad disk, at least, on the bottom?

Because if it didn't have the aluminum (or copper) disk at the bottom, or wasn't clad all the
way through with aluminum, then I hope he didn't pay more than 5 bucks for it, cuz it's poorly
made. Stainless is a terrible conductor of heat, that's why it's paired with aluminum bottoms
or sandwiched with a layer of aluminum all the way through (think All-Clad or its less
expensive clones).

If it was stainless steel through and through, that would also explain why the food stuck, wouldn't
it? Uneven heating.

Just a thought.

Sheryl Rosen said:

in article [email hidden], PENMART01 at [email hidden] wrote on
2/8/04 2:47 PM:

Quoted message said:

Quoted message said:

Pete wrote:

I have a like new heavy stainless frying pan.

I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room
temp) added my sliced potatoes.

Everything stuck.. it was pathetic.

Most likely your pan was too hot... potatoes and other stachy foods need to be fried at fairly low
temps, just a mild sizzle, and then don't turn until the bottoms are golden crisp... to fry spuds
at high temps you need a lot of oil, at least half way up the height of the food, may as well deep
fry. Otherwise stick with your non-stick cookware... at least until you develop some skill.

Also, a consideration.....do we assume this stainless steel pan had some sort of aluminum or
copper clad disk, at least, on the bottom?

Because if it didn't have the aluminum (or copper) disk at the bottom, or wasn't clad all the way
through with aluminum, then I hope he didn't pay more than 5 bucks for it, cuz it's poorly made.
Stainless is a terrible conductor of heat, that's why it's paired with aluminum bottoms or
sandwiched with a layer of aluminum all the way through (think All-Clad or its less expensive
clones).

If it was stainless steel through and through, that would also explain why the food stuck,
wouldn't it? Uneven heating.

Just a thought.

He said it was a "heavy" stainless steel pan. Also in another message, he said he tried it again
with the heat turned down and it worked much better. The problem was uneven heating, but it was
because he tried to quickly fry starchy food (potatoes) without using a half-a-can-of-Crisco.

BTW, cast iron is also a terrible conductor of heat. But cast iron pans are so thick they generally
don't get hot spots.

Best regards, Bob

in article [email hidden], Pete at
[email hidden] wrote on 2/8/04 10:15 PM:

Quoted message said:

The pan is a Farberware Millenium Clad Stainless

I dunno much about it, I got it as a gift.

That's a nice pan! :-)

I've got Farberware that's older than I am....and a few newer pieces. I'm very fond of the few
Millennium non-stick pieces I have from the mid-90's. Great, very durable non-stick surface.

I was just reading about their clad line. Worth looking into...if I ever manage to kill my old ones!

"Pete" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I tried it again tonight

Sliced potatoes, and a bit of onion.

Got the pan real hot (hotter then last time) Added a few tbls of oil

Added potatoes and onion turned heat to med/med-low

Let them cook a bit, then flipped.

No major sticking!!!

Now I can start using this pan more!!!

Would I do the same thing if I saute some peppers and onions for fajitas?

thanks!!!!

jmcquown said:

Pete said:

The pan was about half deep with potatoes

The potatoes were cool, maybe room temp. The oil had a sizzle to it.

Maybe it dd get too cold.

No, on second thought I think Bob was correct. You probably over heated

it,

Quoted message said:

Quoted message said:

thinking they needed to cook hot and fast. They don't. But then again,

you

Quoted message said:

Quoted message said:

didn't share info on what (other than "potatoes"😉 you were cooking.

Jill

Quoted message said:

On Sun, 8 Feb 2004 13:24:06 -0600, "jmcquown" <[email hidden]> wrote:

> Pete wrote:
>> I have a like new heavy stainless frying pan.
>>
>> I made sure it was clean. Heated it till it was hot added a generous amount of veg oil (room
>> temp) added my sliced potatoes.
>>
>> Everything stuck.. it was pathetic.
>
>
> Hot pan, cold (okay, room temp) oil. Bring the oil up to temp. Did you make sure it was good
> and hot before adding the potatoes? Were the potatoes cold? That would have reduced the temp.
> And be sure not to over-fill the pan.
>
> Jill
>
>> Anyone give me some pointers? What NOT to cook in a stainless pan?
>>
>> All ther rest of my pans are non-stick and I have no problems.

Pete said:

I tried it again tonight

Sliced potatoes, and a bit of onion.

Got the pan real hot (hotter then last time) Added a few tbls of oil

Added potatoes and onion turned heat to med/med-low

Let them cook a bit, then flipped.

No major sticking!!!

Now I can start using this pan more!!!

Bingo! Let them cook a bit before you stir or flip. The pan needs time to brown them adequately and
let go of them, believe it or not.

Quoted message said:

Would I do the same thing if I saute some peppers and onions for fajitas?

Absolutely. Soft heat for peppers, or you'll end up with burned veggies for sure.

(P.S. Sorry for the blank post a minute ago!)