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Reply to "Stainless steel pans are impossible. "
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[quote=Anonymous]I also use nonstick for eggs but stainless for everything else. 1. Heat oil using high and then turn down to medium or just do medium. Use more oil than you think you need. It’s ready when it starts to glisten. 2. When you add breaded or floured chicken or fish , keep on medium or medium low. Do not move it until the bottom is fully cooked. Once it’s browned, it will release from the pan. If you move it before, the breading will fall off. Give yourself an afternoon to just practice. Cut meat up in smaller pieces and do several test runs. [/quote]
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