Serendipity wrote:
> texpat wrote:
>
> > I bought my daughter and SIL some All-Clad stainless steel cookware
a couple
> > of years ago. I learned this weekend that they don't use it very
often
> > because it sticks, badly.
> >
> > Does anyone have a solution for this? You can't season SS, can you?

> >
> >
> I had to change my cooking style when I went to all SS cookware. Try

> cooking on lower heat. If it anything like my SS cookware that has a

> thick tri-clad bottom, lower heat is a must. If sticking occurs,
> sprinkle a generous layer of baking soda on the bottom, cover with a
> little water, bring to a boil, then let sit. The burnt stuff will
come
> off easily.

That's a dumb method for de-glazing a pan, your sauces must taste like
shit.

And if you burn one kind of pan then you are burning all kinds of
pans... lower the friggin' heat, idiot.