Also here to recommend choosing the proper pan for the job. I use enameled pans, all-clad stainless, cast iron, and have two non-stick pans.
The chainmail scrubber is great for cleaning cast iron.
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I always have problems with stainless sticking terribly. Can someone tell me what I'm doing wrong?
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Could be any number of things. Are you impatiently fiddling with the food before it releases? You could be using less fat in the pan than you should. Maybe you're cooking something that always sticks and should pick a different pan.
The other day I was going to make some sole and after a good week of cooking got overly confident and decided to use the stainless pan instead of the non-stick. Big sticky mess that required an overnight soak.