Stainless Steel frying pan - everyone should get one.

We've got a set from Procook and they're great. Like you say, heat the pan before oil and they become pretty nonstick. Water in straight after cooking and they just wipe clean.

Did steaks last night and they just wiped clean.

Plus sometimes I actively want the stick, so don't preheat; curries for example, I want all the first spices to char before loosening them with water/tomato.
 
Russinating said:
We've got a set from Procook and they're great. Like you say, heat the pan before oil and they become pretty nonstick. Water in straight after cooking and they just wipe clean.

Did steaks last night and they just wiped clean.

Plus sometimes I actively want the stick, so don't preheat; curries for example, I want all the first spices to char before loosening them with water/tomato.
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I've just ordered one from pro cook.
 
It's worth getting good stainless pans, as unlike non-stick which will end up in the bin after a few years, they'll last literally a lifetime.
 
I've got a carbon steel pan but firstly it's not really big enough.

Second I somehow managed to ruin the surface and I'm not sure how, I have a carbon steel wok and cast iron wok, both of which I've managed to get a really good season on and they are a dream to cook on.

But this one I just can't get it to work, was a really posh one as well, nevermind.

But looking forward to this, I did have a stainless steel pan years ago but was a cheap one and stuck really badly.
 
BUDFORCE said:
I've got a carbon steel pan but firstly it's not really big enough.

Second I somehow managed to ruin the surface and I'm not sure how, I have a carbon steel wok and cast iron wok, both of which I've managed to get a really good season on and they are a dream to cook on.

But this one I just can't get it to work, was a really posh one as well, nevermind.

But looking forward to this, I did have a stainless steel pan years ago but was a cheap one and stuck really badly.
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Soak it in vinegar for a bit and scrub it back to bare metal with wire wool, then re-season.
 
mid_gen said:
Soak it in vinegar for a bit and scrub it back to bare metal with wire wool, then re-season.
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Tried soaking it last night, it's got this like burned on black stuff that literally won't come off, I'm going to try and soak it in vanquish (oven cleaner) have another go at it, if not I'll go more extreme.
 
I'd use a brass wire brush on drill, if anything ... wire wool ? hmmh yes used to do that in scouts, but it can mar the surface, for stainless
 
Pan already arrived, cooked corned beef hash on it, so fried the potato and onion in them pan, then finished in the oven.

Did stick a bit whilst frying (although wasn't expecting it non stick anyway) and after it had come out of the oven anything on the bottom just lifted right off with a wooden spoon.

Dunno why I didn't buy one years ago.

As for my carbon steel pan, I made another thread a while back and I'll update separately.
 
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