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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I have a set of all clad stainless. I have an 8 inch and a 12 inch. I use the 8 inch for like, grilled cheese sandwiches or eggs. I use the 12 for workhorse dinner.

I also have a deep big one that I will use for braising etc, and a fry pan that is like 10 inch and probably redundant but came in a set and I do use it a lot.

I have a stainless steel saucier that I use a lot (last night it was used to make kraft mac and cheese, ha).

I have a cast iron everyday le crueset that I will use when i want to bake something. I don't love putting the AC's in the oven because I feel like I forget that the handle is hot (but I still do sometimes).

I have some lodge cast irons that come out to cook something on the grill or if I'm cooking chili, chilli feels like it needs the cast iron for whatever reason.

I have a stock pot AC and I have a really BIG stock pot in the basement for seafood boils

I also have a nonstick skillet that we use for eggs when we're feeling lazy. [/quote]

How do you clean all that stuck food off your stainless? Or how do you get food not to stick? Temperature? Preheating? Letting ingredients warm before cooking? I have all clad stainless and just can’t get over the sticking. [/quote]

Nothing sticks to them because I spent a solid month after getting them understanding how to cook in them. It really is technique, and it requires practice but also like, some understanding of the science that is happening in the metals.

Preheat is essential, but it doesn't need to be 5 minutes like they say, 1-2 is fine, but you need to be preheating to the correct temp. If you get it too hot, the food will scorch, too low, it will stick when it hits the pan. But once you have a feel for this its easy, the water droplet test is solid. In the beginning I used to spend 10 minutes getting the pan tot he 'right' temperature. Now I barely think about it and don't even test the water that much, I can see from the metal changing color if its gone too hot.

Then you need to put down a fat, oil or something, to seal the pan (this is how it works with eggs). Then you throw the food in. And you need to get comfortable with meats with not touching it until its sat there long enough, you leave that chicken in its PLACE for 5 minutes don't be flipping it early! And with sauces/veggies, you learn the power of a deglaze. A deglaze helps you with a sauce throwing a big splash of white wine in will pull all that stuff up off the pan and let you reduce it into a sauce, and it also helps you clean up. Sometimes I do get food stuck of course, less and less but I'm not perfect. But if you heat that thing up to the surface of the sun and throw some lemon juice or wine or honestly even water in there it will release a LOT. Between that and barkeeper's friend, the cleaning is really not an issue. [/quote]

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