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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Cleaning tip - you have a very hot pan with something stuck to it you can steam off most of it by adding a small amount of water. That's how we used to clean the flat top grill at work. [/quote]
NP...can we get back to tips for how to use these? When you do this do you turn the heat up when you put the water on? I have the same issues as OP but feel like I can't go back because I'm cooking for my kids not myself[/quote]

I’m a good cook and alternate between stainless, nonstick and cast iron. Eggs are pretty much the only think I won’t do in stainless. I do them on nonstick or in cast iron on lower heat with a LOT of olive oil. This makes good fried eggs but scrambled is too greasy so I use nonstick for that.

I also use nonstick for pancakes.

I use stainless for everything else. Even if it sticks or burns a little it isn’t hard at all to clean with a scrubber. I have a thin metal spatula which is good for flipping and scraping.

I don’t cook that much fish but I would probably be a little worried that it would stick too much to stainless and fall apart.

As for technique - the key is to let the protein brown before trying to flip it. So if you are doing a pork chop, you heat up some oil, put the chop in, then wait 2-4 mins to flip (depending on thickness). You also need to have the heat around medium or medium low and adjust as you go. You need the protein to brown and cook through, but not burn. If you food is coming out burnt or undercooked, try lowering the heat and increasing cooking time. None of this is specific to stainless, but more important with stainless steel

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