Stainless Steel Saucepans- Burning everything!

marleyboy

My stainless steel pans I use for boiling, from potatoes to tinned soups. I find constant agitation (stirring) methods are best done in such a pan.

My non stick (teflon) is better for frying onions, mince or steak, I use them for making casseroles or curries. For things like eggs or bacon I use a cast iron frying pan.

I guess I look at it as though non stick pans work better at higher temperatures as with oil, the non stick helping to reduce any burning. Whereas the stainless steel pans work better in moderate temperatures, as with water.

rinabean

Turn the heat down with the onions. Also, when they're just about done, put a bit of water in and as it sizzles you can get the burnt stuff up and it makes a sweet sauce

I don't understand how you're burning pasta. Use more water and/or less pasta. Rice does get a burnt bottom, some people treat it as a bit of a delicacy. Don't stir and then only that part gets burnt. Use a lid and top up water if necessary

I have a cast iron pan, a stainless steel pot & an enamelled pot for all my normal cooking and one ceramic nonstick frying pan for pancakes etc. Some things are burnier/stickier than others but not pasta!

pigpen

Everything burns in mine too.. not Morphy Richards ones.. I try not to use them.. evil things.

It isn't you it is the pans!!

meanmarie

I have been using SS pots and wok from Argos, bought about 20 years ago wnhen someone gave me a voucher....only problem has been when things have been ignored and boiled dry. I would suggest that OP is using too high heat? I use a cast iron frying pan, I have several different sizes, none of which have cost more than €10

Marie

marleyboy

Be wary of buying cheap non stick pans. We bought a set from a market once and within a week the coating was coming off in flakes everytime we used them. I ended up just throwing them out in the end.

honeythewitch

I think you need to heat them up before the food goes in because the surface contracts when it heats up (so it makes it smooth and less sticky) but if you put the food in before it is heated it contracts around the food and it gets stuck.

Having said that, if the base is too thin they will burn and stick no matter what you do.

[Deleted User]

I have used a set of le creuset tri ply for 8 years and nothing has ever burnt or stuck on them. They are good solid pans and I use an induction hob and put them straight into the dishwasher, they still look like new

I have had cheap ss pans in the distant past and they were evil, so I decided to get the best I could and I wasn`t disappointed

I don`t have non stick, I hate the chemicals in it

splishsplash

honeythewitch wrote: »

I think you need to heat them up before the food goes in because the surface contracts when it heats up (so it makes it smooth and less sticky) but if you put the food in before it is heated it contracts around the food and it gets stuck.

Having said that, if the base is too thin they will burn and stick no matter what you do.

Yes, I think think if that's the case, bin them.

WantToBeSE

Thanks for all of the suggestions. I think i will try turning the heat down a bit and making sure the oil is hot before adding the food to the pan.

I am feeling like a novice cook again, as i never had this problem with the teflon coated pans! Now i cant even fry onions without burning them

Ben84

honeythewitch wrote: »

I think you need to heat them up before the food goes in because the surface contracts when it heats up (so it makes it smooth and less sticky) but if you put the food in before it is heated it contracts around the food and it gets stuck.

Having said that, if the base is too thin they will burn and stick no matter what you do.

Things normally expand when they heat up. I can't actually think of anything that contracts when it heats, that would be an interesting material though and perhaps some weird examples are out there. Steel isn't one of them however.

Pre-heating appears to help though. I think that what happens is the surface of the food is seared and quickly becomes less moist/sticky when added to a hot pan.