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

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.

On Aug 5, 7:34*am, 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

Asked and answered many times. ;-) You don't "season" stainless
steel.

"Hot pan, cold meat, food don't stick." $1 to the Frugal Gourmet.
The same goes for anything that goes in the pan for frying or
sauteing.

N.

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.

Nancy2 wrote:
> On Aug 5, 7:34 am, 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
>>
>
> Asked and answered many times. ;-) You don't "season" stainless
> steel.
>
> "Hot pan, cold meat, food don't stick." $1 to the Frugal Gourmet.
> The same goes for anything that goes in the pan for frying or
> sauteing.
>
> N.
>

Thanks, I will send her your response.


Becca

"Nancy2" 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??"**

Asked and answered many times. ;-) You don't "season" stainless
steel.

Yes you do. And I've described how to season stainless steel cookware many
times. Stainless steel cookware is seasoned exactly the same way one
prepares/seasons internal combustion engine cylinder surfaces and machine
tool way surfaces to make them more slippery Stainless steel cookware can
be used without sticking as it comes from the factory but requires
substantially more oil than one may desire, with seasoning the amount of oil
can be cut way down to no more than is used with non-stick coated cookware.
Professional cooks never use non-stick coated cookware, that's like cookware
with training wheels. One can also season aluminum cookware by the same
method. Circulon attempted to adopt the concept but failed miserably.

On Aug 5, 5:34*am, 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??"**
>
Tell her not to worry about seasoning, just adapt her cooking
technique. Heat the pan first, then add oil to coat the bottom of the
pan, then the food. Lay it in and leave it alone, do not try to move
it around prematurely. When it has cooked and adequately dried/
crusted, it will release from the pan without undue sticking.
Stainless steel is a great pan and saucepan material, you just have to
learn through experience how it works. I routinely cook fish fillets
and steaks in the ss pan. For eggs I use a small nonstick that I
bought just for eggs, so I'm not anti-nonstick entirely. But ss is
far superior for almost everything else. -aem

On Aug 5, 1:51*pm, "brooklyn1" > wrote:

>

Sorry to disagree Shel, but my stainless has never been nor has never
needed to be "seasoned." It also takes very, very little oil. I
don't think you speak for every pan ever made.

N.

"Nancy2" > wrote in message
...
On Aug 5, 1:51 pm, "brooklyn1" > wrote:

>

Sorry to disagree Shel, but my stainless has never been nor has never
needed to be "seasoned." It also takes very, very little oil. I
don't think you speak for every pan ever made.

I never said it's necessary to season stainless steel cookware, you said it
can't be done... I disagree. And since you omitted everything that was
said, and instead decided to simply blather into the wind, that indicates
that your intention here is to be disengenuous, you've always been
disingenuous and completely ignorant.

aem wrote:
> Heat the pan first, then add oil to coat the bottom of the
> pan, then the food. Lay it in and leave it alone, do not try to move
> it around prematurely. When it has cooked and adequately dried/
> crusted, it will release from the pan without undue sticking.
> Stainless steel is a great pan and saucepan material, you just have to
> learn through experience how it works. I routinely cook fish fillets
> and steaks in the ss pan. For eggs I use a small nonstick that I
> bought just for eggs, so I'm not anti-nonstick entirely. But ss is
> far superior for almost everything else. -aem
>

Thanks for posting this information, I will send it to her. Sounds like
this might work.


Becca

On Aug 5, 3:20*pm, "brooklyn1" > wrote:
> "Nancy2" > wrote in message
>
> ...
> On Aug 5, 1:51 pm, "brooklyn1" > wrote:
>
>
>
> Sorry to disagree Shel, but my stainless has never been nor has never
> needed to be "seasoned." *It also takes very, very little oil. *I
> don't think you speak for every pan ever made.
>
> I never said it's necessary to season stainless steel cookware, you said it
> can't be done... I disagree. *And since you omitted everything that was


I did not say "it can't be done." I said it wasn't necessary.

N.

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!

Sky
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:
>
> 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!
>
> Sky

Non-stick is a lot easier and faster to clean. You don't need to soak or
any water. A paper towel works fine. I'll frequently rinse out a
non-stick pan with water and put it back on the stove for immediate
cooking. I don't even bother to turn off the stove cause it only takes a
few seconds to clean the pan. SS would just slow me down.

dsi1 wrote:
>
> Sky wrote:
> >
> > 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!
> >
> > Sky
>
> Non-stick is a lot easier and faster to clean. You don't need to soak or
> any water. A paper towel works fine. I'll frequently rinse out a
> non-stick pan with water and put it back on the stove for immediate
> cooking. I don't even bother to turn off the stove cause it only takes a
> few seconds to clean the pan. SS would just slow me down.

I agree - nonstick always cleans faster than SS (stainless steel)
cookware. But, I've read in many sources there are potential issues
about non-stick cookware since it may emit toxic fumes when prolonged
high heat is used?? Not to mention, SS has more endurance and can
suffer high heat for longer times as long as there's good ventilation,
eh

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
dsi1 > wrote:

> Non-stick is a lot easier and faster to clean. You don't need to soak or
> any water. A paper towel works fine. I'll frequently rinse out a
> non-stick pan with water and put it back on the stove for immediate
> cooking. I don't even bother to turn off the stove cause it only takes a
> few seconds to clean the pan. SS would just slow me down.

Ah! The old disposable-convenience-of-use-ware versus
permanence-over-several-lifetimes-ware argument. I tend to prefer one
over the other with the exception of cooking eggs.

leo

Sky wrote:
> dsi1 wrote:
>> Sky wrote:
>>> 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!
>>>
>>> Sky
>> Non-stick is a lot easier and faster to clean. You don't need to soak or
>> any water. A paper towel works fine. I'll frequently rinse out a
>> non-stick pan with water and put it back on the stove for immediate
>> cooking. I don't even bother to turn off the stove cause it only takes a
>> few seconds to clean the pan. SS would just slow me down.
>
> I agree - nonstick always cleans faster than SS (stainless steel)
> cookware. But, I've read in many sources there are potential issues
> about non-stick cookware since it may emit toxic fumes when prolonged
> high heat is used?? Not to mention, SS has more endurance and can
> suffer high heat for longer times as long as there's good ventilation,
> eh

I have heard of birds dropping dead from the out-gassing of overheated
non-stick pans. I can't say if that's real or just an urban legend -
whether it's true or not, the important thing is that I have yet to be
overcome by fumes. I have ruined pans from overheating but only because
I left them unattended. Kids don't try this at home!

Still, it's my nature to avoid drudge work when I can and having to
spend 20 or 30 bucks every once in a while to move things along faster
seems worth it to me. You are, however, correct on those 2 points.
Thanks for filling me in.

>
> Sky
>

Leonard Blaisdell wrote:
> In article >,
> dsi1 > wrote:
>
>> Non-stick is a lot easier and faster to clean. You don't need to soak or
>> any water. A paper towel works fine. I'll frequently rinse out a
>> non-stick pan with water and put it back on the stove for immediate
>> cooking. I don't even bother to turn off the stove cause it only takes a
>> few seconds to clean the pan. SS would just slow me down.
>
> Ah! The old disposable-convenience-of-use-ware versus
> permanence-over-several-lifetimes-ware argument. I tend to prefer one
> over the other with the exception of cooking eggs.

I use a frypan an lot and being able to work in a fast manner is
important to me. If I was interested in longevity, I'd use cast iron,
however, to each his own. Thanks for your opinion.

>
> leo

"Sky" > wrote in message
> I agree - nonstick always cleans faster than SS (stainless steel)
> cookware. But, I've read in many sources there are potential issues
> about non-stick cookware since it may emit toxic fumes when prolonged
> high heat is used?? Not to mention, SS has more endurance and can
> suffer high heat for longer times as long as there's good ventilation,
> eh

I have both. Each has a place in the typical kitchen.

I made sea scallops the other night in my copper pan and got a great sear
and sticking was not a problems since I deglazed it with Couintreau to make
an orange sauce. This morning, my eggs will be done in a Teflon pan.

"dsi1" > wrote in message
>
> I have heard of birds dropping dead from the out-gassing of overheated
> non-stick pans. I can't say if that's real or just an urban legend -
> whether it's true or not, the important thing is that I have yet to be
> overcome by fumes. I have ruined pans from overheating but only because I
> left them unattended. Kids don't try this at home!


It is real, but it is the result of stupidity and overheated, often
unattended, pans. Birds have very sensitive respiratory systems and can
also be affected by burning foods or any other source of smoke and
pollution.

On Aug 8, 12:56*am, Leonard Blaisdell >
wrote:
> In article >,
>
> *dsi1 > wrote:
> > Non-stick is a lot easier and faster to clean. You don't need to soak or
> > any water. A paper towel works fine. I'll frequently rinse out a
> > non-stick pan with water and put it back on the stove for immediate
> > cooking. I don't even bother to turn off the stove cause it only takes a
> > few seconds to clean the pan. SS would just slow me down.

You can't do that with strongly flavored foods. You can't rinse/wipe
out a non-stick pan you just had seasoned taco meat in, fry an egg in
it, and expect the egg not to taste like taco seasoning.
>
> Ah! The old disposable-convenience-of-use-ware versus
> permanence-over-several-lifetimes-ware argument. I tend to prefer one
> over the other with the exception of cooking eggs.

We have one non-stick pan dedicated to eggs. Nothing ever goes into
that pan except butter and eggs. No exceptions.
>
> leo

--Bryan

Ed Pawlowski wrote:
>
> "dsi1" > wrote in message
> >
> > I have heard of birds dropping dead from the out-gassing of overheated
> > non-stick pans. I can't say if that's real or just an urban legend -
> > whether it's true or not, the important thing is that I have yet to be
> > overcome by fumes. I have ruined pans from overheating but only because I
> > left them unattended. Kids don't try this at home!
>
> It is real, but it is the result of stupidity and overheated, often
> unattended, pans. Birds have very sensitive respiratory systems and can
> also be affected by burning foods or any other source of smoke and
> pollution.

It's highly overstated and simply not "real" for anyone who knows how to
cook. The critical temperature is about 600F and normal cooking doesn't
get anywhere near that hot. Also few people have birds as pets and the
fumes at 600F have never been shown to be harmful to anything but birds.

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.

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?

your pal,
blake

"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.

cybercat wrote:
>> ...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 use Woll pans and cookware. They never stick and they don't have any
coating. Expensive, but have never had to replace one. They are made in
Germany and I can only buy them online or at exhibitions.

"Ophelia" > wrote
> I use Woll pans and cookware. They never stick and they don't have any
> coating. Expensive, but have never had to replace one. They are made in
> Germany and I can only buy them online or at exhibitions.
>
Never heard of them, but I will look. Sometimes Marshall's has imported
stuff, but I am sure not this kind, it sounds exclusive. I got an amazing
indestructible cookie sheet there, it was German too.

cybercat wrote:
> "Ophelia" > wrote
>> I use Woll pans and cookware. They never stick and they don't have
>> any coating. Expensive, but have never had to replace one. They are
>> made in Germany and I can only buy them online or at exhibitions.
>>
> Never heard of them, but I will look. Sometimes Marshall's has
> imported stuff, but I am sure not this kind, it sounds exclusive. I
> got an amazing indestructible cookie sheet there, it was German too.

http://www.youtube.com/watch?v=vQ2NH_KEEq8

Bobo Bonobo® wrote:
>
> You can't do that with strongly flavored foods. You can't rinse/wipe
> out a non-stick pan you just had seasoned taco meat in, fry an egg in
> it, and expect the egg not to taste like taco seasoning.
>
> We have one non-stick pan dedicated to eggs. Nothing ever goes into
> that pan except butter and eggs. No exceptions.

In my mind, a lot depends on what you're gonna cook next. Sometimes I
won't care about cleaning the pan too much. A taco flavored fried egg
doesn't sound bad at all. If I'm gonna scramble an egg, or cook
something delicate, I'll clean out the pan well since I like a nice
clean look for stuff like scrambled eggs.

>
> --Bryan

Pete C. > wrote:

>It's highly overstated and simply not "real" for anyone who knows how to
>cook. The critical temperature is about 600F and normal cooking doesn't
>get anywhere near that hot.

So all the pizza ovens in Italy are abnormal?


Steve

Pete C. wrote:
>
> 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.

The pans I've seen in kitchens seems to be made of stamped or spun
aluminum and boy, are they warped and beat up to hell. I don't know how
they're able to cook with those things! Yet, they do.

"Pete C." > wrote in message
ter.com...
>
> 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.

Stainless steel, carbon steel, and aluminum is all you'll see in
professional/commercial kitchens... in most instances it's the law... even
cutlery must be stainless steel, no carbon steel cutlery permitted... no
cast iron cookware permitted, no non-stick coated cookware permitted, no
porcelain cookware permitted, no wooden work surfaces permitted either.
What you see on foodtv is not a professional kitchen, their cooking
equipment is meant for the home kitchen.

On Aug 8, 7:14*am, "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

Stainless steel is far superior to non-stick as a cooking surface.
You can't sear meat properly in non-stick because it won't safely get
and stay hot enough. You can't develop fond for enhancing the flavor
of sauces in nonstick. You can't make nonstick nearly as responsive
as stainless to moving the temp up and down as you progress from
sweating aromatics (med. low heat) to browning meat (high heat) to
simmering (low). For cooking, stainless is clearly better. Even
better if it's copper-bottomed, like mine.

If you just assemble ingredients in a pan, put it on medium and never
change it, you can get by with nonstick. Real cooking frequently
requires more than that. -aem

Ophelia wrote:

>>> I use Woll pans and cookware. They never stick and they don't have
>>> any coating. Expensive, but have never had to replace one. They are
>>> made in Germany and I can only buy them online or at exhibitions.
>>>
>> Never heard of them, but I will look. Sometimes Marshall's has
>> imported stuff, but I am sure not this kind, it sounds exclusive. I
>> got an amazing indestructible cookie sheet there, it was German too.
>
> http://www.youtube.com/watch?v=vQ2NH_KEEq8

That video shows you to be a liar. You wrote "they don't have any coating,"
yet the video clearly states, "Aluminum-titanium oxides or diamond crystals
are then applied to the cut and ground body". That's a COATING, you dunce!
What the **** did *you* think it was, if not a coating?

Bob

Sheldon wrote:

> Stainless steel, carbon steel, and aluminum is all you'll see in
> professional/commercial kitchens... in most instances it's the law... even
> cutlery must be stainless steel, no carbon steel cutlery permitted... no
> cast iron cookware permitted, no non-stick coated cookware permitted, no
> porcelain cookware permitted, no wooden work surfaces permitted either.

What a load of bullshit! You obviously know nothing about commercial or
professional kitchens, and even less about regulations for them.

There's not ONE SINGLE TRUE STATEMENT in all of what you wrote.

Bob

"Bob Terwilliger" > wrote in message
...
| Sheldon wrote:
|
| > Stainless steel, carbon steel, and aluminum is all you'll see in
| > professional/commercial kitchens... in most instances it's the law... even
| > cutlery must be stainless steel, no carbon steel cutlery permitted... no
| > cast iron cookware permitted, no non-stick coated cookware permitted, no
| > porcelain cookware permitted, no wooden work surfaces permitted either.
|
| What a load of bullshit! You obviously know nothing about commercial or
| professional kitchens, and even less about regulations for them.
|
| There's not ONE SINGLE TRUE STATEMENT in all of what you wrote.

He's sort of like the Energizer Bunny in reverse. Every time he says
something he takes energy (truth, knowledge, understanding) OUT of the
world and deposits in its place something that would be better off in
a litter box or compost heap. Pathetic, sad and regurgatory. But remember.
he says "it's the law." Gaagh.

pavane

Steve Pope wrote:
>
> Pete C. > wrote:
>
> >It's highly overstated and simply not "real" for anyone who knows how to
> >cook. The critical temperature is about 600F and normal cooking doesn't
> >get anywhere near that hot.
>
> So all the pizza ovens in Italy are abnormal?
>
> Steve

Do you normally use a frying pan in a pizza oven? I didn't think so...

On Aug 8, 6:41*pm, "Bob Terwilliger" >
wrote:
> Sheldon wrote:
> > Stainless steel, carbon steel, and *aluminum is all you'll see in
> > professional/commercial kitchens... in most instances it's the law... even
> > cutlery must be stainless steel, no carbon steel cutlery permitted... no
> > cast iron cookware permitted, no non-stick coated cookware permitted, no
> > porcelain cookware permitted, no wooden work surfaces permitted either.
>
> What a load of bullshit! You obviously know nothing about commercial or
> professional kitchens, and even less about regulations for them.
>
> There's not ONE SINGLE TRUE STATEMENT in all of what you wrote.
>
And your information source is what? I don't know about various state
laws, I'd be surprised if the majority legislate against nonstick or
cast iron or porcelain. Then again it wouldn't surprise me if some
did. I have been in a number of restaurant and institutional kitchens
and aluminum is by far the most prevalent cookware. I have seen
stainless steel cookware, too. I've never seen nonstick cookware in
commercial kitchens. Have you, or are you just yelling? -aem

blake murphy wrote:
>
> 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?

I never made an argument for non-stick, I made an argument for *not* SS.
Aluminum, plain, hard anodized or non-stick coated is generally best for
most stuff.

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.

Pete C. > wrote:

>Steve Pope wrote:

>> Pete C. > wrote:

>>>It's highly overstated and simply not "real" for anyone who knows how to
>>>cook. The critical temperature is about 600F and normal cooking doesn't
>>>get anywhere near that hot.

>> So all the pizza ovens in Italy are abnormal?

>Do you normally use a frying pan in a pizza oven? I didn't think so...

Italians routinely stick a pan into the pizza oven,
if they want to make say a smoked/baked pasta dish.

I don't have a pizza oven so I've never done it.

Steve