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Author Topic: I HATE MY STAINLESS STEEL POTS AND PANS.  (Read 22731 times)
Lifewish
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« Reply #15: December 30, 2007, 09:51:12 pm »

I'm not in love with stainless AT ALL.

Erg?  I've had the same set of Revere Ware (with some additions) as long as I've been married---40 years now---and have cooked with them on both gas and electric stovetops.  The handles are dull and the outsides aren't beautiful, but they cook fine.  You do have to add oil and let it heat up to prevent stuff from sticking;  but if it does, you just have to fill the pot with water and it soaks off.  I've washed them in the dishwasher forever.  Lower the heat a bit, make sure your oil is hot, and stir regularly (but it shouldn't need to be CONSTANTLY unless the recipe calls for it), and you shouldn't have major problems.

I'd prefer to cook with unadorned cast iron, but my wrists just can't manage such heavy pots any more.

Lifewish
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Mandi
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« Reply #16: December 30, 2007, 09:52:28 pm »



I even scramble eggs in the big skillet and they don't stick *that* badly.



Funny thing that...  I just threatened hubbs tonight who manages to make a mess of the teflon with eggs that if he even THINKS about putting eggs in these I will put major hurt onto him.  Specially with cheese.

 Grin
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I'm gonna tell my son to join a circus so that death is cheap
And games are just another way of life
And I'm gonna tell my son to be a prophet of mistakes
Because for every truth there are half a million lies
And I'm gonna lock my son up in a tower
Till he learns to let his hair down far enough to climb outside.
-LIz Pahir
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« Reply #17: December 30, 2007, 09:55:09 pm »

My guess is that it's a matter of expectations; you have ingrained habits based on the ways that Teflon is forgiving.

I've been cooking with stainless all my life (my mom's and my own), and a lot of what you said made me go "huh?" until I thought about it some more - my ingrained habits are based on the ways stainless is forgiving.  I hate Teflon; in context of my habits, I find it to be annoyingly fussy about what I can and can't do with/to it, and, well, as high-maintenance as a whiny GF.

I can probably give a great deal of advice on how to adjust to your new cookware - and in return, probably learn things about working with Teflon (and other nonstick coatings) that will make it easier for me to deal with when I have to use it.  We may neither of us ever love what we now despise, but I think we can get so we don't hate it.

I'm not going to start spouting advice right away, for two reasons.  One, I'm not sure how much this was a call for advice outright, and how much it's just a vent (and maybe a call for commiseration).  Two, it makes a difference whether your stove is electric or natural gas (or something else).

I see that between starting this and hitting post, a few other stainless-lovers have gone "huh?" as well.

Sunflower

DUDE  start spouting.  I'm feeling like a fish on a bycicle and have gone from feeling like a great cook to a crappy one in the course of 73 hours!

I was sort of thinking about that too.  Maybe it's a whole different mentality.  Teflon assumes you want a perfectly clean pan at all times.  Stainless steel seems to think that you will probably not, so it wont die if you do.  Or so I'm gathering ?? ?  Dunno.

Spout.
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I'm gonna tell my son to join a circus so that death is cheap
And games are just another way of life
And I'm gonna tell my son to be a prophet of mistakes
Because for every truth there are half a million lies
And I'm gonna lock my son up in a tower
Till he learns to let his hair down far enough to climb outside.
-LIz Pahir
Mandi
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« Reply #18: December 30, 2007, 10:01:19 pm »

Everything sticks, you have to cook on lower heat which helps minutely, but still babysitting and stirring nearly constantly.  They need special cleaning, in order to keep them purty they need to be polished with a cleaner specifically for them, they want washing immediately after eating to prevent them from turning ugly - they are worse than a whiny girlfriend.  High maintenance doesn't even begin to describe it.

What am I doing wrong?

I've already fished my old teflon pans out of the garage and am using them in secret because I'm not in love with stainless AT ALL.

The scary beasts...



I'm intimidated Cheesy!  lol
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I'm gonna tell my son to join a circus so that death is cheap
And games are just another way of life
And I'm gonna tell my son to be a prophet of mistakes
Because for every truth there are half a million lies
And I'm gonna lock my son up in a tower
Till he learns to let his hair down far enough to climb outside.
-LIz Pahir
Lifewish
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« Reply #19: December 30, 2007, 10:02:03 pm »

  I just threatened hubbs tonight who manages to make a mess of the teflon with eggs that if he even THINKS about putting eggs in these I will put major hurt onto him.  Specially with cheese.

 Grin

OK, this has to be a difference in technique.  So, in your new stainless pots, how did you cook the Spanish rice that stuck?  Gas or electric?  At what temperature?  What steps did you follow?  Maybe if we could figure out the differences, those of us who like stainless could offer more specific help.

Lifewish
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Mandi
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« Reply #20: December 30, 2007, 10:07:06 pm »

Funny thing that...  I just threatened hubbs tonight who manages to make a mess of the teflon with eggs that if he even THINKS about putting eggs in these I will put major hurt onto him.  Specially with cheese.

 Grin

Another thing...

 Wink

I DO love Iron cookware.  Seasoning produces such a great finish.  It's not so much the cleaning I protest as the sticking. 
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I'm gonna tell my son to join a circus so that death is cheap
And games are just another way of life
And I'm gonna tell my son to be a prophet of mistakes
Because for every truth there are half a million lies
And I'm gonna lock my son up in a tower
Till he learns to let his hair down far enough to climb outside.
-LIz Pahir
Mandi
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« Reply #21: December 30, 2007, 10:09:10 pm »

OK, this has to be a difference in technique.  So, in your new stainless pots, how did you cook the Spanish rice that stuck?  Gas or electric?  At what temperature?  What steps did you follow?  Maybe if we could figure out the differences, those of us who like stainless could offer more specific help.

Lifewish

Gas, starting off at a med/high heat (7ish on a 1-9) dropping to a lower heat after it comes to a boil (4-6 on the same scale)

I used tomato soup and chicken stock for moisture.
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I'm gonna tell my son to join a circus so that death is cheap
And games are just another way of life
And I'm gonna tell my son to be a prophet of mistakes
Because for every truth there are half a million lies
And I'm gonna lock my son up in a tower
Till he learns to let his hair down far enough to climb outside.
-LIz Pahir
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« Reply #22: December 30, 2007, 10:36:01 pm »

Stainless = bullet proof.  Just cook with it.  Olive oil first, God I love the fragrance as the oil heats up, then cook with a lower flame.  So what if it scratches?  It's cookware, not china. 

When you get done cooking, let them cool a little and load em with water and a touch of soap.  If you keep your stainless too clean or polish it up, bad things happen.  Clouds gather to block the moon, fresh cream will spoil in your fridge, your cat could even lose it's meow.  So treat it rough, your hubby will respect (fear) the aggression.



hmmm...have to disagree...I don't understand stainless steel love. They are a right pain in the ass, for most things, ime. I have some Revereware that I use for certain things...les courgettes cook best in that particular sautee pan, for some reason...but otherwise I'm a cast iron Lodgeware gal, all the way. I don't believe in non-stick, it is bad bad bad. Sorry your dh messed up so bad, Mandi.

Mine did ok, b/c he stuck to the tried and true; earrings, something for the altar, and a new ipod. He is a good man.
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« Reply #23: December 30, 2007, 10:36:58 pm »

I DO love Iron cookware.  Seasoning produces such a great finish.  It's not so much the cleaning I protest as the sticking.

right on, my sister. Go back to your cast iron. You kn ow that is where you belong.
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Goddess grant me:
  The power of Water,
  to accept with ease & grace what I cannot change.

  The power of Fire,
  for the energy & courage to change the things I can.

  The power of Air,
  for the ability and wisdom to know the difference.

  And the power of Earth,
  for the strength to continue my path.

http://rosejayadal.blogspot.com/
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« Reply #24: December 30, 2007, 10:38:20 pm »

The scary beasts...



I'm intimidated Cheesy!  lol

The pots are fine. It's the pans you need to ignore. Or find their special thing they do well (courgettes, in my case.. and paella) and save them for that.
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Goddess grant me:
  The power of Water,
  to accept with ease & grace what I cannot change.

  The power of Fire,
  for the energy & courage to change the things I can.

  The power of Air,
  for the ability and wisdom to know the difference.

  And the power of Earth,
  for the strength to continue my path.

http://rosejayadal.blogspot.com/
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« Reply #25: December 31, 2007, 12:33:57 am »

What am I doing wrong?

Don't know if anyone's answered this already, but I'll tell ya.  "Hot pan, cold oil".  If you want to cook oil-free, you're SoL, but if you put a little oil in your pan when it's piping (almost smoking) hot, you won't have any problems with stick in SS.  Make sure you swirl it around the sides, otherwise those'll stick.  Wink

Brina

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« Reply #26: December 31, 2007, 06:42:57 am »

The scary beasts...

<snip>

I'm intimidated Cheesy!  lol

Obviously, you should give them to me. Smiley

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« Reply #27: December 31, 2007, 09:17:50 am »

If you want to cook oil-free, you're SoL

Hrm...

Yeah, I don't like adding oils.  I look at the 14 grams of fat on the back of the Smart Balance stuff and just cringe.
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I'm gonna tell my son to join a circus so that death is cheap
And games are just another way of life
And I'm gonna tell my son to be a prophet of mistakes
Because for every truth there are half a million lies
And I'm gonna lock my son up in a tower
Till he learns to let his hair down far enough to climb outside.
-LIz Pahir
Mandi
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« Reply #28: December 31, 2007, 09:20:33 am »

Obviously, you should give them to me. Smiley



I threatened to do just that last night.  I have a girlfriend who just bought a set of el cheapo walmart pans.  She nearly got a late giftie last night.

I've at least got to try to work with the things.  They were too expensive not to.   Undecided

They're Kenmore, so as far as I can figger the problem is me not the pans.
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I'm gonna tell my son to join a circus so that death is cheap
And games are just another way of life
And I'm gonna tell my son to be a prophet of mistakes
Because for every truth there are half a million lies
And I'm gonna lock my son up in a tower
Till he learns to let his hair down far enough to climb outside.
-LIz Pahir
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« Reply #29: December 31, 2007, 09:22:27 am »

Hrm...

Yeah, I don't like adding oils.  I look at the 14 grams of fat on the back of the Smart Balance stuff and just cringe.


Mandi,

Move to olive oil. Seriously. And when you can't go that route, use canola. That is literally all I use.
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