“What is the best way to get these pans to not stick. I've had no luck. Tried lots of oil, tried heating pan up before use, and still have issues with things sticking😕”
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Top recommendations include warming pan before adding oil, add enough oil to coat the bottom of the pan, allow food to come up to (or near) room temperature before adding to pan, and it is also recommended to dab off any excess moisture from the items being placed into the pan.
Sorry, there was a problem. Please try again later.I believe it is important for the pan to be hot before adding the oil. My understanding is this prevents the oil from adhering to the pan and seeping into pores in the metal. You may be doing this already, but figured I would suggest!
Sorry, there was a problem. Please try again later.Certain ingredients that are acidic will stick. One example is soy sauce. Best to cook low and slow. Cooking with a high flame leads to sticking as well.
Sorry, there was a problem. Please try again later.If you use a product, like barkeepers friend, it will not scratch your stainless steel, and it will keep it from sticking.
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