Sheldon wrote:

> 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.

It's not a sauce or de-glazing method but thanks for your concern It
is an age old method of cleaning pans without having to resort to
scouring pads.
>
> And if you burn one kind of pan then you are burning all kinds of
> pans... lower the friggin' heat, idiot.
>

I very seldom burn my pans, but again thanks for your concern.
Accidents can and do happen though. I gave the tip for those who may
find they have and would like an environmentally friendly way to clean them.

BTW, it's so nice you have to resort to name calling.