Stainless steel pans are impossible.

[Anonymous]

I cannot figure out how to use my all clad stainless steel pans. Preheating, using oil, etc. is still resulting in smoke and things (eggs) sticking. I spent hundreds of dollars on these damn pans and am now throwing them in the trash. What am I doing wrong?

[Anonymous]

Well, eggs are often the one thing it’s usually good to use a nonstick for. Surely you cook other things than that though?

For something like chicken, get them hot enough so a few drops of water sprinkled on them dance across the surface. Put the raw chicken in and let it cook long enough so that it releases from the surface, then flip.

What other sort of issues are you having?

[Anonymous]

Anonymous wrote:Well, eggs are often the one thing it’s usually good to use a nonstick for. Surely you cook other things than that though?

For something like chicken, get them hot enough so a few drops of water sprinkled on them dance across the surface. Put the raw chicken in and let it cook long enough so that it releases from the surface, then flip.

What other sort of issues are you having?

Thank you for this. I have used them exclusively for eggs thus far (I eat eggs every morning) and have failed tremendously. Essentially, the egg sticks, or today I added oil and the entire pan had flames shooting out of it.

[Anonymous]

When you preheat the oil, does the egg drop in sizzling or no? You dont want to preheat it to smoking or seeing a change in the oil texture. How much oil are you using and what kind?

[Anonymous]

Anonymous wrote:When you preheat the oil, does the egg drop in sizzling or no? You dont want to preheat it to smoking or seeing a change in the oil texture. How much oil are you using and what kind?

I added the oil and it started flaming. I’ve tried the ‘water’ test and it seems sufficient but the egg never works. Sigh. I wanted to avoid those toxic nonstick pans but guess I’m back to that.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Well, eggs are often the one thing it’s usually good to use a nonstick for. Surely you cook other things than that though?

For something like chicken, get them hot enough so a few drops of water sprinkled on them dance across the surface. Put the raw chicken in and let it cook long enough so that it releases from the surface, then flip.

What other sort of issues are you having?

Thank you for this. I have used them exclusively for eggs thus far (I eat eggs every morning) and have failed tremendously. Essentially, the egg sticks, or today I added oil and the entire pan had flames shooting out of it.

Definitely going to hot, think of warming it up just to ease the oil into the surface micro texture. I am a serial offender of too much heat to but when I hold myself back, its much cleaner and not sticking.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Well, eggs are often the one thing it’s usually good to use a nonstick for. Surely you cook other things than that though?

For something like chicken, get them hot enough so a few drops of water sprinkled on them dance across the surface. Put the raw chicken in and let it cook long enough so that it releases from the surface, then flip.

What other sort of issues are you having?

Thank you for this. I have used them exclusively for eggs thus far (I eat eggs every morning) and have failed tremendously. Essentially, the egg sticks, or today I added oil and the entire pan had flames shooting out of it.

Definitely going to hot, think of warming it up just to ease the oil into the surface micro texture. I am a serial offender of too much heat to but when I hold myself back, its much cleaner and not sticking.

How on earth did I misspell too twice?!

[Anonymous]

Are you cracking it right in or do you scramble? If I scramble, adding a splash of water before scrambling helps them froth up better and I think stick less. For cracking it right in (one of my kids prefers over medium) I just have to be careful of not going too hot and I use plenty of olive oil since its good for you, though going too hot would also ruin the oil so stay at a medium heat (stove dependant, dont trust the dial)

[Anonymous]

Same. It’s annoying. I’ve gone back to nonstick. I can’t justify using that much oil every day.

[Anonymous]

I was just going to tell you to buy All Clad. Nothing sticks to mine! But we do use butter or oil before adding meat. I'm so happy with mine.

Somethings need nonstick- like breaded foods (stainless ripped the breading off) or eggs.

[Anonymous]

Preheat the pan on medium heat for 3-5 minutes or use the water ball method
Add oil enough to cover the bottom.
Pour extra oil out onto a dish if needed.
Wait a few seconds before adding ingredients
Never use the skillet dry or add cold ingredients

[Anonymous]

We've had stainless steel pans for years, no problem. We make omelets and scrambled eggs and everything.

Skill issue, OP.

[Anonymous]

As others have stated, you need to let it get hot first-always. and not ever on high-I heat mine up on medium/high and wait a good 5 minutes before I put the food in it. and it’s perfect every time.

I do use mine for eggs too but again you need that pan hot and properly lubricated.

Also, get some bar keepers friend to clean the pans when they have hard food stuck. I always need to use it after I cook chicken or steak. But the food itself doesn’t stick.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Well, eggs are often the one thing it’s usually good to use a nonstick for. Surely you cook other things than that though?

For something like chicken, get them hot enough so a few drops of water sprinkled on them dance across the surface. Put the raw chicken in and let it cook long enough so that it releases from the surface, then flip.

What other sort of issues are you having?

Thank you for this. I have used them exclusively for eggs thus far (I eat eggs every morning) and have failed tremendously. Essentially, the egg sticks, or today I added oil and the entire pan had flames shooting out of it.

Definitely going to hot, think of warming it up just to ease the oil into the surface micro texture. I am a serial offender of too much heat to but when I hold myself back, its much cleaner and not sticking.

How on earth did I misspell too twice?!

First too was misspelled and the second too was misspelled too. Boy, that's confusing

[Anonymous]

We are terrible cooks and use stainless daily with minimal hassle. You just need to use the appropriate amount of heat and fat and cooking time.

I forget the brand, but it is not All-Clad.