I do not understand stainless steel pans

[Anonymous]

My stainless steel pans are clean inside but I have not done a good job on the bottoms and now there are serious brown and black patches. barkeepers friend helps but i cannot get them fully clean. any tips?

[Anonymous]

Anonymous wrote:Heating until a drop of water dances before putting oil in changed my whole relationship with my SS pans. Game changer.

This exactly. Ignore all the scrubbing comments, you shouldn't have any scrubbing to do if you're using the pan right.

I like eggs every morning and, like an idiot, hated SS because I always had the eggs stick. So I kept using non-stick. But it is ALL ABOUT THE HEAT. Get that pan hot, use a cooking brush to cover the bottom and sides with oil, and boom! Better than non-stick pans, practically cleans itself.

Didn't understand until I saw a friend do it. Now I always cook eggs in SS, pretty much zero cleanup. HOT PAN to start, then you can turn it down once you get the oil and food in there.

[Anonymous]

Heat the pan up (hot) before placing food in them to cook.

Makes a WORLD of difference in food not sticking.