Is there some kind of trick to cooking on stainless steel frying pans so everything doesnt burn and stick?

Question

i have tried using a ton of butter, or spraying with a ton of pam (nonstick cooking spray) or using olive oil but nothing seems to prevent stuff from burning and sticking to the pan.

Answer 1

You add oil

You don’t really season a stainless-steel pan the way you do with cast iron. You prevent sticking by adding fat to the pan (butter or oil, or a spray-on one like Pam). Some say it works best if you heat the pan before adding the fat, but I usually just add it to the cold pan and then heat it.

Stainless steel pans are actually all about the sticking. Meats and veggies get a little stuck to the bottom and make a very brown, very caramelized layer called "fond". The fond is the basis of pan sauces: after the food is done you pour in liquid (wine, broth, water) and stir up all of that stuck-on brown stuff, and it tastes fantastic.

Without that sticking, food doesn't really brown properly. The sticking delivers a lot of heat directly to the outside of the food. Steaks and pan-seared chicken b*****s are a lot less flavorful cooked in a nonstick pan.

Use stainless steel when you want fond. If you’re cooking something that you don’t want to stick (especially eggs), or if you’re trying to cut your fat consumption, use a nonstick (teflon) pan instead. Or you can use a properly seasoned cast iron pan, which does require breaking in but can combine the best of both worlds.  

Answer 2

Try using Glad Bake at the bottom the food will still brown but won't stick

Answer 3

Do not heat the pan to a very high temp.. it will make things burn as soon as u place them in pan. Ton of butter is not required. But after putting butter and the stuff leave it for few mins to cook and detach itself. And after that keep the stuff moving in pan to keep from sticking in one place.

Answer 4

first of all... it has to have no scratches on it to begin with..  turn the heat down also... thats a big one  

Answer 5

It depends on what you're cooking. Stainless steel is best for certain types of cooking. You would not want to make eggs in it, for example. It's good for searing meat and making sauces. In these cases you would want some of the char to stick to the bottom of the pan and then you can scrape it off and it becomes part of the sauce and adds flavor. You might try turning down the heat a little as well.

Answer 6

Turn down the heat?  Can't think of anything else that would work.

Answer 7

The pan will become better with time -- it's called being seasoned. If the handle can take heat, bake it in an oven for a few hours.

http://www.asianonlinerecipes.com/rss/it...

Answer 8

It depends on what your cooking. If it's meat, remember to give it time to sear before you fuss with it. Once it sears, it will release from the pan.