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Reply to "I do not understand stainless steel pans"
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[quote=Anonymous]I transitioned from a lifetime of nonstick to stainless last year, and did a ton of research before I shelled out for all-clad. [b]The key is pre-heating[/b]. You want your pan so hot that a test drop of water stays one large bead that floats across the surface. If the bead shatters into tiny droplets that float, it's not hot enough. I preheat mine on just under medium heat for about 5-6 minutes on my electric stovetop. After it gets hot enough, you want to add [b]more fat[/b] than you would on a nonstick. I do a full tablespoon of ghee (or butter) for my scrambled eggs, and I make sure that the whole bottom is coated before I add the eggs. When I do these two things, pre-heating and enough fat, my eggs slide off, just like on nonstick. I admit that I screwed this up the first few times, and had to renew my skillet with barkeepers friend, but once I figured it out I haven't had any issues.[/quote]
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