Egg Whites/Matzoh Sticking to Stainless Steel

Quoted message said:

After many, many years of making matzoh brei without the yolks, in a
All Clad "Teflon" pan and who knows what previous to that, I really
haven't had any problems. Just *some* sticking comparatively. I
sprayed Pam and "I Can't Believe it's not butter" spray in the pan for
flavoring.

Within the last month, I bought a new Stainless Steel AC MC2 for my
matzoh Brei.(egg whites, matzoh and some milk) First time out, I put
Pam and ICB in the pan as always. Turned out beautiful. Slid right out
of the pan.

After I plated the dish, I cleaned the pan, with Dawn, immediately
thereafter.

Followed this routine, for a couple weeks until last night when I
asked someone in Williams - Sonoma about PAM. He said that Butter/Oil
is better than Pam, as over time, Pam can break down the interior
surface of the pan. (paraphrased)

And I thought I heard that:

1) Pam can build up over time, and cause foods to stick.

2) "Cooking sprays" are not recommended for use in All Clad pans.

But here's the thing, I've been washing my AC SS pan after every use,
either with Soap and Water (dawn) or Bar Keepers Friend, that I just
bought yesterday.

So now that I don't use Pam, everything sticks. I'm using a 10 inch
pan, which might be too big, for four egg whites and 2 sheets of
matzoh broken up. The pan was on Med hi,and preheated. The Oil was
right from the bottle, (4tablespoons) on Med Hi and it stuck
yesterday. I did not wait for the olive oil to heat.

Today, I preheated the pan, and ICB only and allowed it to get hot
before adding the egg mixture. Had it on a low, which went much
better, but the final product wasn't as hot as I'd like it to be.

Please help me because, other people are able to slide eggs (with a
yolk?) right out of the pan without a spatula, *using stainless
steel*.

Sorry I went on so long. Happy New Year!

Mooch.

you are cooking it at too high a temperature. try medium.

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

sarah bennett said:

you are cooking it at too high a temperature. try medium.

Hi Sarah,

Thanks for the reply to my post,

This morning I cooked with preheated I Can't Believe It's Not Butter
(only) in the pan, on *Low*, then added the egg mixture. It left a
light coating of food, on the bottom of the pan, which was a major
improvement over yesterday's disaster.(Pre heated Med-Hi with rm temp
Oil)
I think ICBINB is a really good product, but I don't know if I
should continue using it on my pan...

Happy New Year!

Mooch

Quoted message said:

Quoted message said:

After many, many years of making matzoh brei without the yolks, in a
All Clad "Teflon" pan and who knows what previous to that, I really
haven't had any problems. Just *some* sticking comparatively. I
sprayed Pam and "I Can't Believe it's not butter" spray in the pan for
flavoring.

Within the last month, I bought a new Stainless Steel AC MC2 for my
matzoh Brei.(egg whites, matzoh and some milk) First time out, I put
Pam and ICB in the pan as always. Turned out beautiful. Slid right out
of the pan.

After I plated the dish, I cleaned the pan, with Dawn, immediately
thereafter.

Followed this routine, for a couple weeks until last night when I
asked someone in Williams - Sonoma about PAM. He said that Butter/Oil
is better than Pam, as over time, Pam can break down the interior
surface of the pan. (paraphrased)

And I thought I heard that:

1) Pam can build up over time, and cause foods to stick.

2) "Cooking sprays" are not recommended for use in All Clad pans.

But here's the thing, I've been washing my AC SS pan after every use,
either with Soap and Water (dawn) or Bar Keepers Friend, that I just
bought yesterday.

So now that I don't use Pam, everything sticks. I'm using a 10 inch
pan, which might be too big, for four egg whites and 2 sheets of
matzoh broken up. The pan was on Med hi,and preheated. The Oil was
right from the bottle, (4tablespoons) on Med Hi and it stuck
yesterday. I did not wait for the olive oil to heat.

Today, I preheated the pan, and ICB only and allowed it to get hot
before adding the egg mixture. Had it on a low, which went much
better, but the final product wasn't as hot as I'd like it to be.

Please help me because, other people are able to slide eggs (with a
yolk?) right out of the pan without a spatula, *using stainless
steel*.

Sorry I went on so long. Happy New Year!

Mooch.

Quoted message said:

sarah bennett said:

you are cooking it at too high a temperature. try medium.

Hi Sarah,

Thanks for the reply to my post,

This morning I cooked with preheated I Can't Believe It's Not Butter
(only) in the pan, on *Low*, then added the egg mixture. It left a
light coating of food, on the bottom of the pan, which was a major
improvement over yesterday's disaster.(Pre heated Med-Hi with rm temp
Oil)
I think ICBINB is a really good product, but I don't know if I
should continue using it on my pan...

Happy New Year!

Mooch

I don't think it will mess up your pans, but I prefer to use non-spray
oil. all the stuff is is oil, lecithin, and maybe some preservative. SS
can be a bear to clean at times, but it suits many cooking applications
much better than nonstick.
--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams