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Reply to "I do not understand stainless steel pans"
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[quote=Anonymous][quote=Anonymous]I have a set of Paul Revere cookware inherited from a relative who would be in her late 90s if she were still alive. Paul Revere was the "IT" cookware decades ago. Made in the U.S. It's stainless steel with a copper core. It is not the only set I have, but I use it a lot. I found you have to not cook foods over a high heat unless the pan is well oiled. You can't use very high heat. If you try to use without first coating with oil, it stains the pan in a weird way, and that doesn't wash off - like it has damaged the finish. Otherwise, it is a very practical set of cookware. [/quote] I love my stainless steel pans. I have a very old Revereware pan, too, and was coming on here to say something similar. You have to heat them gradually. With cast iron you can put them on blasting high heat right away, but stainless steel gets that weird browning if you do that. Start on low and work your way up to high heat. [/quote]
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