Stainless Steel frying pan

put a little more oil in than you would use spray. My SS frying pans are over 50 years old and will last a lot longer.
If anything sticks I pour water into empty frying pan and let it set while we eat. When we are done the water is tossed out or onto the dog's food...when we have a dog. A little detergent is squirted into the empty frying pan and I use a brush to scrub it out. From detergent to clean takes only a minutes scrubbing.
I got tired of replacing the coated pans and tossed them out.

SWMO wrote:

Gjac wrote:

swtgran wrote:
If you are having trouble cleaning your SS, try deglazing it right when you remove your food. After that it virtually wipes clean.

How do you deglaze it right?

Water, while it's still hot. Works on CI also. Just don't use too much, you don't want to pull all the heat out of the pan too quick.

That is what I do. Just trying to see if this SS pan will be as non stick and as easy clean up as the coated pans. The web sites that Dave posted really helped. I also tried blackened Blue fish using these techniques and it was pretty not stick. I would not want to use teflon for this.

Most of my cookware is ss, I only use the Scotch Brite stainless steel scrubbing pads on it. No mess exists that these can't clean up, they are cheap at Walmart, and 1 pad lasts me months. Great for cleaning all kinds of things.

Francesca Knowles wrote:
Properly carbonized cast iron is the original "non-stick" cookware, and the ONLY thing I use for frying.

In my opinion, stainless steel cookware is for water-based stovetop cooking only.

Us too. We have iron (two skillets with lids and a seldom used griddle) and stainless (pots/pans) in the RV. The Teflon got tossed years ago.

Gjac wrote:

swtgran wrote:
If you are having trouble cleaning your SS, try deglazing it right when you remove your food. After that it virtually wipes clean.

How do you deglaze it right?

Water, while it's still hot. Works on CI also. Just don't use too much, you don't want to pull all the heat out of the pan too quick.

Gjac wrote:

swtgran wrote:
If you are having trouble cleaning your SS, try deglazing it right when you remove your food. After that it virtually wipes clean.

How do you deglaze it right?

Not sure what's meant by "deglaze" here, but I've found that the best way to remove cooked-on food from any pan is to "cook it off". Just put some water in the pan and simmer for a few minutes with a lid on. Stir/scrape occasionally, and pretty soon all food will come unstuck.

I've used this method on everything from scorched milk to burned grits, and it works.

swtgran wrote:
If you are having trouble cleaning your SS, try deglazing it right when you remove your food. After that it virtually wipes clean.

How do you deglaze it right?

If you are having trouble cleaning your SS, try deglazing it right when you remove your food. After that it virtually wipes clean.

Not stainless, but the best non-stick I've ever used. Lifetime Guarantee and great price and free shipping.

Calphalon Non Stick

And do yourselves a favor: use silicon utensils with any non-stick.

http://www.lodgemfg.com/

This is very good cast iron. Not Chinese import junk.