Cookware advice needed

Joe Cilinceon said:

~patches~ said:

Joe Cilinceon said:

FDR wrote:

>Maybe I could rephrase this question:
>
>Are SS pots prone to sticking a lot and does using a dishwasher
>clean them well?

Mine are dishwasher safe but I've never felt the need to try it. I
clean mine under hot water and a little Dawn while hot in most
cases. They clean as easily as my non stick. If you fry meat and get
that burnt on look just simply leave the pan on the stove and pour
in water (just like deglazing), using a wooden spatula. I also
preheat the pans on medium heat before cooking with them. I add oil
to SS once hot and non stick while cold.

Interesting on the oil addition. Is there a reason for this?

I generally use olive oil for meats as I like the taste with some meats. I
also use penut oil if pan frying though I don't do that much anymore (I have
a deep fryer now). Eggs for example, I like with a little butter in the pan,
which I usually do in non stick, though not always. I also use cast iron and
steel woks which both need seasoning. I have never heard of needing to
season a SS or non-stick pan though.

Ok, my rule of thumb is use a stonger olive oil for beef and a very
light olive oil for fish or chicken. Eggss and stirfry get very light
olive oil with maybe a pat of butter depending on the dish. Cast iron I
may use lard <shudder> or EVOO. I've never seasoned a SS pot or pan so
I was curious to when you added the oil. One you do it when the pan is
hot and the other when it is cold. Is there a reason for this?

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Me too 🙁 My MIL was a grand lady and I mean that with the utmost
respect. When I got married I knew almost nothing about cooking. My mom
was a great cook but it all came out of her head and kids bothered her in
the kitchen so I was lucky enough to be able to boil water. My mom was
one of those taste it once and could recreate but she never passed on the
recipes or that particular gift. When she was alive my mom would come and
put up canned goodies for me or do some of her best dishes but still like
a kid I was shooed out of the kitchen. It is still one of my biggest
regrets I didn't insist on her teaching me but no ever, ever argured with
my mom. My MIL taught me how to make homemade spaghetti sauce something
DH loves with a passion. She was patient and gently corrected me when I
was wrong. She taught me how to do roasts, turkeys, stuffing, lasagne and
so much more that I will be forever grateful. My mom never did anything
with pasta. I doubt I had pasta once or twice before I was married. My
MIL would come over or I would go over there and we would have cooking
marathons. The neat thing was she welcomed kids into the kitchen. My
kids thought she walked on water. What a wonderful lady! Damn I miss her
so much. It's so sad to see her pots sitting there collecting dust.
Anyone that knew her knew great food and fellowship came from them. She
wasn't above putting a pot on the table either instead of a serving bowl
something DH still does much to my dismay.

Quoted message said:

I always look at Chantal when I go into Kohl's (or is it T.J.Max) that
has them marked down often, but they are still too expensive to buy when
I have alternative pots. DH has a tendency to ruin them, so I'm not too
interested to replace.

My DH is easier on pots and pans although he still occasionally sticks one
of my SS pot in the dishwasher 🙁 He's a pretty good cook having grown up
in a household that welcomes kids into the kitchen. He even has a few
tricks of his own. Watching him and MIL, I decided our kids would be in
the kitchen with me right from the time they could sit in a highchair.
I've never regretted that decision 🙂

patches that is a lovely story. You are so lucky to have those memories of
your MIL🙂)

Ophelia

"FDR" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher clean them
well?

"FDR"

I have mostly All Clad. It goes into the dishwasher with no problems that I
have seen. If something does stick to the bottom, just put some water in the
bottom and let it soak for a while. Works well with all stainless steel
pans. All Clad is a Joy.

Charlie

~patches~ said:

Joe Cilinceon said:

~patches~ said:

Joe Cilinceon wrote:

> FDR wrote:
>
>
>> Maybe I could rephrase this question:
>>
>> Are SS pots prone to sticking a lot and does using a dishwasher
>> clean them well?
>
>
> Mine are dishwasher safe but I've never felt the need to try it. I
> clean mine under hot water and a little Dawn while hot in most
> cases. They clean as easily as my non stick. If you fry meat and
> get that burnt on look just simply leave the pan on the stove and
> pour in water (just like deglazing), using a wooden spatula. I also
> preheat the pans on medium heat before cooking with them. I add oil
> to SS once hot and non stick while cold.

Interesting on the oil addition. Is there a reason for this?

I generally use olive oil for meats as I like the taste with some
meats. I also use penut oil if pan frying though I don't do that
much anymore (I have a deep fryer now). Eggs for example, I like
with a little butter in the pan, which I usually do in non stick,
though not always. I also use cast iron and steel woks which both
need seasoning. I have never heard of needing to season a SS or
non-stick pan though.

Ok, my rule of thumb is use a stonger olive oil for beef and a very
light olive oil for fish or chicken. Eggss and stirfry get very light
olive oil with maybe a pat of butter depending on the dish. Cast
iron I may use lard <shudder> or EVOO. I've never seasoned a SS pot
or pan so I was curious to when you added the oil. One you do it
when the pan is hot and the other when it is cold. Is there a reason
for this?

I'm not sure of the scientific reasons for when to add oils. The
instructions that came with my SS said to heat the pan then add the oil but
with my non-stick pans it said to add the oil to the pan while cold then
bring the pan to heat. I just assume the manufacture would have a reason for
it. I have been doing it this way since reading those instructions and all
my pans clean easily.

I did notice though that one of the old non stick pans that I replaced seem
to have the coating cracking away from the pan. We used to just put in the
oil when the pan was hot with it. I wonder if this might be the reason over
the long haul, but don't really know. I know I only cook with wood or rubber
with the non sticks and only use SS cooking utensels with my Wok and Cast
Iron.

--

Joe Cilinceon

Charles Gifford said:

"FDR" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Maybe I could rephrase this question:

Are SS pots prone to sticking a lot and does using a dishwasher
clean them well?

"FDR"

I have mostly All Clad. It goes into the dishwasher with no problems
that I have seen. If something does stick to the bottom, just put
some water in the bottom and let it soak for a while. Works well with
all stainless steel pans. All Clad is a Joy.

Charlie

I agree with the All Clad being the best. I do have one of their 12" fry pan
and wouldn't part with it. The only draw back is they are very expensive,
but well worth it if you can afford them. Emeril ware is also excellent and
made by All Clad, I also like the handles better on the Emeril ware as they
seem to be at a different angle for better leverage.

--

Joe Cilinceon

"Joe Cilinceon" <[email hidden]> wrote in message

Quoted message said:

I'm not sure of the scientific reasons for when to add oils. The
instructions that came with my SS said to heat the pan then add the oil
but with my non-stick pans it said to add the oil to the pan while cold
then bring the pan to heat. I just assume the manufacture would have a
reason for it. I have been doing it this way since reading those
instructions and all my pans clean easily.

Adding the oil to a hot pan reduces sticking of the food.

Teflon pans are not to be heated over 400 degrees or they can give off a gas
that can be toxic to birds. Heating the oil along with the pan helps keep
the temperature in check and you are less likely to walk away from an empty
pan of the burner.

Joe Cilinceon said:

FDR said:

I'm in the middle of trying to figure out what pots and pans I should
get to replace my old T-Fal set. I was going to get some All Clad
because i like the stainless interior vs. the Caphalon which seems to
have some quirks and because of the quality feel of the clad stuff.

I bought a 3 qt stainless saute pan from Clad, and have used it to
cook up pork chops. I had normally used a non-stick pan to cook
chops and they always worked out pretty well with browning without
adding oil. I found out that it's not possible to do that method
with the SS interior so I have been using olive oil to coat the pan
first, and now they come out pretty well. But, when it comes time for
cleanup there's always trouble getting bits of pork off the surface. I try
a stiff brush with hot water first, then add Bar Keepers
Friend, and when that fails I try warming the pan on the stove and
brushing. It still doesn't clean up easily. So maybe I'm doing
something wrong with it, or is the stainless interior that difficult
to work with? I was going to buy some pots, but now I wonder if
cleaning the interior of the SS pots will be a challenge too. I was
going to try to get the brushed exterior Master Chef 2 versions, but
if I need to use the dishwasher to clean these pots right, then I
will have to get a SS exterior.
Anyway, long story but is the stainless interiors that hard to clean
on All Clad? Maybe I should get a non-stick interior on the pots?

Thanks!

Rob

I just purchased this set from Sam's Club
http://www.samsclub.com/eclub/main_shopping.jsp?BV_UseBVCookie=yes&n=0&mt=a&coe=0&oidPath=0:-23542:-25822:-41015:956111%20&fid=1S10

I find it easy to clean and they cook perfectly. I found them to be a very
good set of pots and pans especially for the price and what you get.

Those pots have those dumb glass lids with horrid metal trim where
schmutz collects. I don't call a set a bargain when it counts lids and
added tools as cookware pieces... and sets include those teeny weeny
toy r us sized pieces you'll never use... I've never found a use for a
1 qt pot or a 6" fry pan... I suppose those go with a kid's play house
tea set. Sets are a waste of money, half the pieces will never get
used but will probably forever take up precious storage space because
you won't find the courage to toss them in the trash. It makes far
more sense to buy individual open stock pieces and no need for them to
match... whenever I see someone has has all matching cookware I know
right away they can't cook. I think it very limiting when cookware is
purchased for appearance rather than suitability... I mean like why
does anyone need a $300 8qt designer pot, non-stick no less, for
boiling friggin' water. duh Anyone spends more than $20 for an 8qt
pasta/stock pot definitely has more dollars than brain cells.

Sheldon

Sheldon said:

Quoted message said:

I just purchased this set from Sam's Club
http://www.samsclub.com/eclub/main_shopping.jsp?BV_UseBVCookie=yes&n=0&mt=a&coe=0&oidPath=0:-23542:-25822:-41015:956111%20&fid=1S10

I find it easy to clean and they cook perfectly. I found them to be
a very good set of pots and pans especially for the price and what
you get.

Those pots have those dumb glass lids with horrid metal trim where
schmutz collects. I don't call a set a bargain when it counts lids
and added tools as cookware pieces... and sets include those teeny
weeny toy r us sized pieces you'll never use... I've never found a
use for a 1 qt pot or a 6" fry pan... I suppose those go with a kid's
play house tea set. Sets are a waste of money, half the pieces will
never get used but will probably forever take up precious storage
space because you won't find the courage to toss them in the trash.
It makes far more sense to buy individual open stock pieces and no
need for them to match... whenever I see someone has has all matching
cookware I know right away they can't cook. I think it very limiting
when cookware is purchased for appearance rather than suitability...
I mean like why does anyone need a $300 8qt designer pot, non-stick
no less, for boiling friggin' water. duh Anyone spends more than $20
for an 8qt pasta/stock pot definitely has more dollars than brain
cells.

Sheldon

Actually I use both the 1 qt pot (heating soups, boiling eggs, rice etc) and
the 6" fry pan (2 egg omelets, browning onions for a sandwich). As for the
lids I rarely use them but they do seal well. The Wok I would hardly call a
wok but it does make a good 4qt sauce pan. In my house we are cooking for 2
not 20 so don't need great quantities of food.

--

Joe Cilinceon

Edwin Pawlowski said:

"Joe Cilinceon" <[email hidden]> wrote in message

Quoted message said:

I'm not sure of the scientific reasons for when to add oils. The
instructions that came with my SS said to heat the pan then add the
oil but with my non-stick pans it said to add the oil to the pan
while cold then bring the pan to heat. I just assume the manufacture
would have a reason for it. I have been doing it this way since
reading those instructions and all my pans clean easily.

Adding the oil to a hot pan reduces sticking of the food.

Teflon pans are not to be heated over 400 degrees or they can give
off a gas that can be toxic to birds. Heating the oil along with the
pan helps keep the temperature in check and you are less likely to
walk away from an empty pan of the burner.

Thanks for the explanation Edwin.

--

Joe Cilinceon

"Edwin Pawlowski" <[email hidden]> wrote

Quoted message said:

Teflon pans are not to be heated over 400 degrees or they can give off a
gas that can be toxic to birds.

If you've ever smelled an overheated teflon pan, you'd know
they must be toxic to people, too. Gag!

nancy

Edwin Pawlowski said:

"Joe Cilinceon" <[email hidden]> wrote in message

Quoted message said:

I'm not sure of the scientific reasons for when to add oils. The
instructions that came with my SS said to heat the pan then add the oil
but with my non-stick pans it said to add the oil to the pan while cold
then bring the pan to heat. I just assume the manufacture would have a
reason for it. I have been doing it this way since reading those
instructions and all my pans clean easily.

Adding the oil to a hot pan reduces sticking of the food.

Teflon pans are not to be heated over 400 degrees or they can give off a gas
that can be toxic to birds. Heating the oil along with the pan helps keep
the temperature in check and you are less likely to walk away from an empty
pan of the burner.

Now this is good to know. Thanks!

Joe Cilinceon said:

Sheldon said:

Quoted message said:

I just purchased this set from Sam's Club
http://www.samsclub.com/eclub/main_shopping.jsp?BV_UseBVCookie=yes&n=0&mt=a&coe=0&oidPath=0:-23542:-25822:-41015:956111%20&fid=1S10

I find it easy to clean and they cook perfectly. I found them to be
a very good set of pots and pans especially for the price and what
you get.

Those pots have those dumb glass lids with horrid metal trim where
schmutz collects. I don't call a set a bargain when it counts lids
and added tools as cookware pieces... and sets include those teeny
weeny toy r us sized pieces you'll never use... I've never found a
use for a 1 qt pot or a 6" fry pan... I suppose those go with a kid's
play house tea set. Sets are a waste of money, half the pieces will
never get used but will probably forever take up precious storage
space because you won't find the courage to toss them in the trash.
It makes far more sense to buy individual open stock pieces and no
need for them to match... whenever I see someone has has all matching
cookware I know right away they can't cook. I think it very limiting
when cookware is purchased for appearance rather than suitability...
I mean like why does anyone need a $300 8qt designer pot, non-stick
no less, for boiling friggin' water. duh Anyone spends more than $20
for an 8qt pasta/stock pot definitely has more dollars than brain
cells.

Sheldon

Actually I use both the 1 qt pot (heating soups, boiling eggs, rice etc) and
the 6" fry pan (2 egg omelets, browning onions for a sandwich).

OmeletS? You said you cook for two... so why would any normal brained
person go through the entire operation twice... choose a normal sized
pan and do a 4 egg omelet and serve half to each. By cooking omelets
sequentially by the time the 2nd is ready the 1st has cooled and become
rubbery... or don't you two eat together. Imagine you two going out to
eat breakfast, and ordering omelets... and the short order cook makes
your omelets one-at-a-time... the waitress brings them to the table
one-at-a-time or holds the 1st until both are ready. Either way
doesn't sound like a very good deal to me.

With those teensy pans your stove must be a pigsty from all the
spatter... unless you do all your cooking in low gear. Actually there
is nothing you can do with a 1qt pot and a 6" pan you can't do much,
MUCH better and with far less effort with a 2qt pot and 9"-10" pan...
the slightly larger pieces are more versatile and require no more
effort to clean. I never could find a spatula that works in a 6" pan
and a 1 qt pot is too small for cooking even 1 cup of rice. There's a
2 qt covered sauce pan on my stove at all times, perfect size for 1 cup
of rice, perfect size for reheating most anything, perfect for sauteing
one onion or any small quantity, even cooking one burger, especially
cooking just one burger because its high sides prevent spatter from
fercockting up my stove... I actually do my frying in a 6 qt braisier,
great for browning sausage, meat balls, a mess of home fries, most
anything, especially frying a mess of pork chops or a steak, because
it's sides being twice as high as a fry pan my stove barely gets but a
spatter or two. And I've never boiled less than a half dozen eggs,
even if I only need two I always do more and do those full hard and
stick em in the fridge, there're a zillion dishes where I would use
hard cooked eggs if they were available... heck, I wouldn't waste the
time and energy to boil a potful of water for only two eggs. Your
teensy pieces of cookware are tantamont to "A" cup bras, unless you're
a child playing grown-up neither makes sense. When I visualize a full
grown man wrapping his mitt around a one quart pot I imagine he can't
unroll but two turns when he puts on a condom. <G>

Sheldon

Sheldon said:

.... Actually there
is nothing you can do with a 1qt pot and a 6" pan you can't do much,
MUCH better and with far less effort with a 2qt pot ....

Even a 2-cup saucepan is better than a two-quart suacepan for tasks like:

1. Clarifying reasonable amounts of butter.
2. Melting reasonable amounts of chocolate.
3. Melting and mixing jams for breakfast crepes.
4. Making small volume sauces.
5. Toasting small amounts of spices before grinding.

and on and on and on...

Sheldon, you remain a bombastic, ignorant, and offensively rude fool.

-- Larry