Stainless Steel Saucepans- Burning everything!

[Deleted User]

I don't know if it is applicable to a ceramic hob but I have a 'heat spreader' which is a double sided perforated metal plate that stops the heat concentrating in any one part of the pan bottom and spreads it evenly so you can use a gentle heat and cook things perfectly, it's also known as a simmer plate. I find it invaluable for things that need to be cooked for a long time and haven't had enything burn or stick since I got it. Hope that helps.

suki1964

Stainless steel is tricy, unless you go for the types with another metal in the base

I've always used ss, my first set were copper bottoms, they lasted till the handles crumbled. Then the last set had a layer of some other metal in the base ( can't remember what) which I had to get rid off when I got my induction hob. Now I'm using cheapo ikea ones

A stainless steel frying pan will always stick unless you season it

Then once it's seasoned you never wash it, just wipe it out with a bit of paper towel and finish with a wipe of oil. If you do have to wash it, you have to re season it. My wok is 20 years old and never seen hot soapy water. Got a great patina on it and nothing sticks

honeythewitch

Ben84 wrote: »

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.

oh yes, i have got it back to front havent I?
I think what happens is that it cools down when you put the food in, so grabs onto it, unless it is searing hot like a wok, which nobody seems to have trouble with?

My most "non stick" pan is a 1930s raw cast iron frying pan that has been machined smooth, unlike the modern versions that are rough and take forever to get a patina.