Re: How do you prevent sticking?

Hi Monica :),

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How DO you cook properly in stainless steel to prevent sticking?
"

Just make sure the pan is well-heated before the food to be cooked goes in. If you are using oil, this means also make sure the oil is good and hot.
That's what my Momma told me :), and it has always worked with my Reverware, which is now, hmm, 35 years old.

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I use cast iron skillets, a 9" cast iron chef pan and a lovely 12" cast iron wok (That wok is almost the only pan I need), with Revereware S/S as a backup.
In the oven, I usually use glass or, infrequently, cast iron.

Cast iron is very easy to use and take care of, please don't buy into the "oh it's so hard and takes so long" routine; It isn't and doesn't.

When you're done cooking with a cast iron pan, just wash it out with warm soapy water and a scotchbrite pad (Takes 2 seconds flat, since *nothing* much sticks to a well-seasoned CI pan), then boil water in it on the stovetop for a few minutes
(I give it ~10 minutes), give it the warm-soapy-and-scotchbrite once-over again, then dry it, coat it with oil, wipe it down and put the lid on or store it in the oven.

For grungy or incredibly dirty, rust-coated cast iron:
One way to burn out a really mucked-up cast iron pan is to put it upside down into a self-cleaning oven and then turn on the cleaning cycle. I've never had to do this, but I think it's a good thing to know. It won't hurt the pan.

Enamel-coated, just my $.02:
I wouldn't want enamel-coated cast iron. I don't trust the enamel not to leach. Plus, if it chips I don't want glass chips in the food. Plus, as Trapper says, the colors are awful :).

Good Health to All of Us,

Ladylove :)