cybercat wrote:
>
> "blake murphy" > wrote in message
> . ..
> > On Sat, 08 Aug 2009 09:14:04 -0500, Pete C. wrote:
> >
> >> Sky wrote:
> >>>
> >>> Nancy2 wrote:
> >>>>
> >>>> On Aug 5, 9:56 am, "Pete C." > wrote:
> >>>> > Becca wrote:
> >>>> >
> >>>> > > Here is a message from one of my friends. Any advice?
> >>>> >
> >>>> > > **"I purchased a new stainless pan, made by calphalon, - the
> >>>> > > fish
> >>>> > > and eggs stuck to it - what a mess, what did I do wrong? Do I
> >>>> > > have
> >>>> > > to season a new stainless pan??"**
> >>>> >
> >>>> > > Becca
> >>>> >
> >>>> > Yes, got get a good pan instead. Stainless steel is good for counters
> >>>> > and mixing bowls, but lousy for a cooking surface. If they're
> >>>> > expecting
> >>>> > a non-stick surface they need to get a non-stick pan and stainless in
> >>>> > not non-stick. If they want a low stick pan get a hard anodized
> >>>> > aluminum
> >>>> > pan. If they're afraid of non-stick or aluminum pans due to
> >>>> > discredited
> >>>> > rumors, they need to get a clue and a life.
> >>>>
> >>>> You couldn't be more wrong. Good stainless is just as good if not
> >>>> better than non-stick. My Emerilware (made by All-Clad) stainless
> >>>> never suffers from stuck food. One just has to know how to cook. My
> >>>> pans always just swish clean.
> >>>>
> >>>> N.
> >>>
> >>> I agree, Nancy - I was thinking phooey, too <G>! SS works very well,
> >>> and frankly, I try to get away from the non-stick stuff, although it
> >>> (the non-stick stuff) does have its uses. And SS, when soaked with a
> >>> bit of water for a short bit after cooking cleans up wonderfully!
> >>
> >> You can think phooey all you want, but the fact remains that SS is a
> >> lousy cooking surface. It's not just a function of non-stick qualities,
> >> it's also a function of poor thermal qualities. There is a reason you
> >> see little SS cookware in a professional kitchen.
> >
> > ...which is why they typically have copper-clad bottoms or an aluminum
> > core. i don't see 'thermal qualities' as an argument for non-stick,
> > either. what is the non-stick coating stuck to?
> >
> Plus, they warp at high heat, get that round bottom thing. I guess that's
> what happened to me.

I cook on high heat quite regularly and never seem to have a problem
with warping pans regardless of their materials.