No more non stick

[bristol]

I switched from all non-stick pots and pans to all stainless. I am still working out the kinks. I have found the only way to stop meats from sticking is the have the pan screaming hot when adding the oil/food. I am getting tremendous sears and caramelization. The one problem is that the pans are getting burnt oil on the inside lips. This can be cleaned off with vinegar soaks, but I was wondering if there are any tricks to still get these sears, but stop the burn places.

Also, I have been having trouble with rice sticking to the bottom when making rice. It does not burn, but it is not right. I bring 2.5 cups water to a boil and add 1 cup rice, oil and salt. Cover and turn to low. Maybe I just need more water? It seems a little dry, maybe the high quality pan is boiling off the water faster?

Thank you for you help!

[Whoopie Pie]

I switched from all non-stick pots and pans to all stainless. I am still working out the kinks. I have found the only way to stop meats from sticking is the have the pan screaming hot when adding the oil/food. I am getting tremendous sears and caramelization. The one problem is that the pans are getting burnt oil on the inside lips. This can be cleaned off with vinegar soaks, but I was wondering if there are any tricks to still get these sears, but stop the burn places.

Also, I have been having trouble with rice sticking to the bottom when making rice. It does not burn, but it is not right. I bring 2.5 cups water to a boil and add 1 cup rice, oil and salt. Cover and turn to low. Maybe I just need more water? It seems a little dry, maybe the high quality pan is boiling off the water faster?

Thank you for you help!

I use stainless almost exclusively.

I have no issues with rice. Here is how I cook it. I add a bit of olive oil to the pan and heat, I add 1 cup of rice and sautee for a few minutes (don't let brown) then I add 1 3/4 cups of water and a bit of salt. When it comes to a boil I put on the lid and turn the heat to low, very low and cook for 15 minutes, remove from heat and let sit for 5 minutes before fluffing.

When cooking eggs, I melt butter in the pan (butter seems to work best) and I get no sticking whatsoever.

When cooking meat, I preheat the pan, and add a bit of oil. I add the meat to the pan and don't move it until it easily releases from the pan. There will be some brown bits on the bottom of the pan, but those are great for pan sauces. If you are not making a pan sauce, just put some water in the hot pan and it will deglaze the pan and all of that stuff will come right off.

As far as cleaning the pan, I use barkeepers friend, it comes in a gold can, and looks kind of like comet powder cleaner (but they are VERY different). I find that this stuff gets my pans very clean and shiny, very easily.

What type of pans do you have? You shouldn't have trouble with burning if they have a good heavy bottom on them or are fully clad like all-clad. You also don't need to use high heat with these most of the time, they heat efficiently enough that medium high is about as high as you need to go unless you are boiling water.

[bristol]

I use stainless almost exclusively.

I have no issues with rice. Here is how I cook it. I add a bit of olive oil to the pan and heat, I add 1 cup of rice and sautee for a few minutes (don't let brown) then I add 1 3/4 cups of water and a bit of salt. When it comes to a boil I put on the lid and turn the heat to low, very low and cook for 15 minutes, remove from heat and let sit for 5 minutes before fluffing.

When cooking eggs, I melt butter in the pan (butter seems to work best) and I get no sticking whatsoever.

When cooking meat, I preheat the pan, and add a bit of oil. I add the meat to the pan and don't move it until it easily releases from the pan. There will be some brown bits on the bottom of the pan, but those are great for pan sauces. If you are not making a pan sauce, just put some water in the hot pan and it will deglaze the pan and all of that stuff will come right off.

As far as cleaning the pan, I use barkeepers friend, it comes in a gold can, and looks kind of like comet powder cleaner (but they are VERY different). I find that this stuff gets my pans very clean and shiny, very easily.

What type of pans do you have? You shouldn't have trouble with burning if they have a good heavy bottom on them or are fully clad like all-clad. You also don't need to use high heat with these most of the time, they heat efficiently enough that medium high is about as high as you need to go unless you are boiling water.

The pans a cuisinart.

Thanks for the tips on the rice. Maybe getting the each grain of rice coated in oil will help.

Like you said. I am probably moving the meat too early. It seems like if you have the pan hot enough it never sticks to the bottom and just floats. Maybe I can use lower heat and just wait for it to release like you say. I love flambe and flarups (grease fires). Almost as good as grilling.

Also, I was thinking to switch to canola oil for searing instead of extra virgin. I think this will lead to less burnt oil on the pan. I am guessing the oil is splattering into the side and then burning.

[Whoopie Pie]

The pans a cuisinart.

Thanks for the tips on the rice. Maybe getting the each grain of rice coated in oil will help.

Like you said. I am probably moving the meat too early. It seems like if you have the pan hot enough it never sticks to the bottom and just floats. Maybe I can use lower heat and just wait for it to release like you say. I love flambe and flarups (grease fires). Almost as good as grilling.

Also, I was thinking to switch to canola oil for searing instead of extra virgin. I think this will lead to less burnt oil on the pan. I am guessing the oil is splattering into the side and then burning.

Yes for high heat searing switch to a veg oil like canola. Extra virgin, is not as refined as canola and still contains lots of things that can burn easily when exposed to high heat.

Extra virgin is OK if you are cooking down onions and garlic at a low temperature. Extra virgin is also good for non cooked things such as finishing off a dish or dressing a salad. There are some lighter olive oils that can take more heat, but I don't think that any of them would be great for searing.

Your welcome for the help. Once you get the feel for your new stainless pans, you will love them.

[Big Daddy's House]

Peanut oil is good for that also, but the drawback is that it is astronomically expensive.

[secret squirrel]

New here to this forum. Only just joined.
When I cook rice, I use a very simple method which I got off the telly many years ago. It works EVERY time.
1 cup of rice and two cups of water in a pan, with the lid on. (however much rice you use, double the water) Add a pinch of salt if you want. (I do but not everyone seasons before they cook). Bring the heat up and as soon as you see it start to bubble, turn the heat down to as low as you can and time for 10 minutes.
When the timer pings, turn off the heat. Take off the lid and put a folded clean teatowel onto the top of the pan and put the lid back on. Leave for 10 minutes.
Your rice will cooked, ready to fluff and eat.
If you want it slightly drier, use just a tiny bit less water.
It doesnt matter what sort of pan you use as this method works well in either stainless steel, teflon coated, copper or aliminium.
I have never had it stick tio any pan and of course its absolutely fat free.
lorna

[pumsucgis]

I accept with information: When cooking meat, I preheat the pan, and add a bit of oil. I add the meat to the pan and don't move it until it easily releases from the pan. There will be some brown bits on the bottom of the pan, but those are great for pan sauces. If you are not making a pan sauce, just put some water in the hot pan and it will deglaze the pan and all of that stuff will come right off.