Hi,

How does one cook delicate/starchy food in stainless steel
pans? I have read the news groups and documentation from
some of the manufacturers, but still end up with a poor pancake.

My latest attempt was (after reading this in a
manufacturer's documentation) to heat the pan over med.
heat, test to see if hot (water droplets bead and evaporate
immediately), add oil,... All I got was smoke, an oil crust
in the pan, and a poor pancake!

Any tried and true suggestions welcome.



Dave,