Looking to pick up some stainless cookware......

[smitty81]

Originally Posted by Chainsaw13

SS does require a learning curve. You do need to preheat the pan, otherwise you'll get sticking no matter how much oil/butter/etc you use. I happened to be using a pan going this weekend to toast a hamburger bun and made a fried egg in it. No problems with sticking since it had heated up sufficiently while toasting the bun. Another nice thing is you can really crank the heat if you need to. Not advisable with non-stick.

I'm guessing the addition of copper/aluminum is for more even heat distribution/conduction.

Thats what I have heard I guess..........

When I cook ground burger, do I still need to use some oil even after I let my pan preheat?

I'm just tired of our flimsey chipped teflon crap.

[Chainsaw13]

Originally Posted by smitty81

Thats what I have heard I guess..........

When I cook ground burger, do I still need to use some oil even after I let my pan preheat?

I'm just tired of our flimsey chipped teflon crap.

Yes, you'll still need a small bit of fat to coat the bottom, before you add your buger and it starts rendering it's own fat. You don't need a lot. I will say I'm still learning to use my SS pans, as I tend towards the non-stick.

[smitty81]

Originally Posted by Chainsaw13

Yes, you'll still need a small bit of fat to coat the bottom, before you add your buger and it starts rendering it's own fat. You don't need a lot. I will say I'm still learning to use my SS pans, as I tend towards the non-stick.

I'm tossing that teflon crap just as soon as I get some new stainless. I have an 8" & 10" cast iron skillet if I need some non stick.

Love my cast iron cookware as well.