Stainless steel griddle pan?

[Anonymous]

Anyone here use a stainless steel griddle pan? Something like this: https://www.360cookware.com/products/stainless-steel-square-griddle?variant=799066139&+currency=USD&srsltid=AfmBOoqcHbUch7mS-hY_jfIJ_EPM47stJ8EjfIt7qziMDiToTL9rSMJMn2k

I've been trying to move away from non-stick coatings, and I actually find it hard to maintain a griddle pan as it always feels like there is some caked on stuff that's hard to get off. But for things like pancakes, I don't know if stainless will just be a pain.

[Anonymous]

I’d recommend a cast iron pan for pancakes. We have this one https://www.target.com/p/lodge-10-5-cast-iron-griddle/-/A-714131

[Anonymous]

I bought a cast-iron La Creuset pan:

https://www.williams-sonoma.com/products/le-creuset-signature-fry-pan/?catalogId=79&sku=6683362&cm_ven=PLA&cm_cat=Google&cm_pla=Cookware%20%3E%20Fry%20Pans%20%26%20Skillets&cm_ite=6683362_14571727833_pla-1418851104701&gad_source=1&gad_campaignid=14571727833&gbraid=0AAAAADrs9cFR-U1qohlZwAew_PZJ3R6nQ&gclid=Cj0KCQjwrc7GBhCfARIsAHGcW5XnP4lWF9LicVQEFunfHMA56FkuQO2_hnazqCz4_KvQirb-U4VNLwsaAiA8EALw_wcB

and I hate it. I have followed directions but I struggle with things like eggs, French toast, etc. They stick if I don't use enough oil or butter and I try not to use so much. I, too, wanted to get away from non stick but I am tempted to go back. Stainless is best for my vegetables and pastas but I have had less luck with fish (it sticks.) I feel you, OP. I am a good cook but feel like a terrible one now because so many things have been ruined. I am not sure if I am not heating it up enough first--suggestions welcome!

[Anonymous]

Carbon steel is so much better than cast iron. The same non-stick properties, but a fraction of the weight.

[Anonymous]

Anonymous wrote:Anyone here use a stainless steel griddle pan? Something like this: https://www.360cookware.com/products/stainless-steel-square-griddle?variant=799066139&+currency=USD&srsltid=AfmBOoqcHbUch7mS-hY_jfIJ_EPM47stJ8EjfIt7qziMDiToTL9rSMJMn2k

I've been trying to move away from non-stick coatings, and I actually find it hard to maintain a griddle pan as it always feels like there is some caked on stuff that's hard to get off. But for things like pancakes, I don't know if stainless will just be a pain.

If it's highly polished and you use butter it should work ok.

Stainless is one of the best cookware metals you can use, but you need quality stuff of the right type of stainless steel for the job. Not all stainless is the same thing.