Stainless Steel Saucepans- Burning everything!

WantToBeSE

I decided to treat myself to a nice new set of saucepans (yes, my life is THAT exciting) and went for a nice stainless steel set from Morphy Richards.

I have always used Tefal pans, with the teflon coating.

Oh My God..how on Earthdo i cook with these things? I am burning everything! Just frying some onions on a low heat ends up with me burning them as they stick to the bottom of the pan! The same with boiling pasta,rice or anything else...and forget making pancakes!

What am i doing wrong? I am tempted to replace them already, with a set of ceramic ones, as i have 1 ceramic frying pan and its amazing!

thriftwizard

I don't know - I've been using S/S (or cast iron) pans for the last 25 years & hardly ever burn anything! Are you using gas, electric or induction? Stirring frequently enough? You may need to adjust your style of cooking to get along with them.

splishsplash

I have used stainless steel pans for the last 25 years also.
Actually, it's the same set, and they still look like new. I throw them in the dishwasher every time I use them. Apart from the black handles fading slightly to dark grey, they're perfect.

Mine have thick spun steel bases and I cook on an electric hob.

Over the years, we've had the odd accident where a pot was left on a hot ring and forgotten about.

I just steep for a while, then use a stanley knife blade to scrape off the black, then dishwasher, then blade/potscrub etc until perfect again. They're pretty indestructible.

I do use a nonstick frypan for pancakes though.

WantToBeSE

I am obviously doing something very wrong! I cant work out what though.
I am using electric, a ceramic hob.

I cant do stir frys in them because everything sticks to the bottom and burns as well.

Its so frustrating, because they are supposed to be really good.

Mr_Singleton

I've no idea what your doing but I wouldn't touch non-stick pans with a barge pole. Just bought a new set of Mauviel M'Urban pans and not had the slightest problem.

Don't take it the wrong way but Morphy Richards isn't exactly known as a quality brand..... you get what you pay for and all that.

janb5

Personally I wouldn't use a stainless steel pan to do stir fries in. I do have an old set of Prestige pans which are fab but I use them for vegetables etc. A large non stick wok would be great for your stir fries. I wonder if you have the heat too high -perhaps reduce it a bit and see if that helps.

meritaten

I don't know either why you are burning everything. try turning the heat down? I used to use non-stick pans, but bought a set of Denby stainless steel pans and I love them! I rarely burn anything.
when it comes to stir fry though - I use a wok. stainless steel have had it for years. doesn't burn anything but I 'tempered' it before use. which means rubbing cooking oil in - heating it til smoking then just using kitchen towel to wipe it clean before first use.
I wouldn't use my saucepans for stir fry because they haven't been 'tempered'.

Mr_Singleton

janb5 wrote: »

Personally I wouldn't use a stainless steel pan to do stir fries in. I wonder if you have the heat too high -perhaps reduce it a bit and see if that helps.

You make some interesting points but my local Chinese most definitely doesn't use non-stick Woks and has a veritable jet engine heating it while cooking.

splishsplash

Had a quick look for Morphy Richards SS Pan sets and it seems like you're not alone in your problems with the frying pan.

When I make soups and sauces, I start the process by frying onions, carrots, leeks, celery etc. over a medium heat. I think they would stick if I wasn't careful. I don't use a lot of oil, just spray oil, so I use a circle of baking parchment weighted down with a plate to get things started. Once the veg have softened though, they're fine. I cook rice or potatoes by boiling for a few minutes then turning off the heat to cook away until ready. I drain the potatoes and let them sit in a covered pan to let them dry off after they're cooked.

Pasta - Don't you just throw it in lots of boiling water? How does it burn? I didn't know it was possible to burn pasta:o.

Softstuff

Are you using the lazy garlic or ginger in jars? Have no idea what is in them but they make everything stick like glue to the bottom of my stainless steel pans. Nothing else sticks, but just add a little bit of those and even a liquid sauce does.

Ben84

No teflon here, I use steel or enamel. The main thing is sufficient oil or fat when frying. As for rice and pasta, they stick if you have too little water and don't stir much. I also feel it helps to have the water boiling before adding them.