Using Stainless Steel
- Preheat over medium heat. Always keep heat at or below medium-high heat, cooking on high heat can cause discoloration. Try to keep from dramatically fluctuation heat to prevent sticking.
- After your pan has been preheated, always add fat and allow it time to warm before cooking; oil or butter are best. Avoid cooking sprays.
- Let food rest outside of the refrigerator for 10-15 min. before cooking, this will help prevent sticking.
- Limit moisture by patting down foods will help limit sticking.
- Give your food enough space. Overcrowding food will create stream that will prevent even browning.
- When salting water, always let the water come to a boil first. Salting before water is boiling can cause pitting in the bottom of the pot.
- Use wood and silicone utensils when possible. Metal utensils can scratch if not used gently.
Caring for Stainless Steel
- Hand wash using warm soapy water and a scrub brush.
- Fully dry after hand washing. If you do air dry and see white spots, you can remove these with a quick scrub of baking soda paste.
- Occasionally use a stainless steel cleaner or a water & vinegar solution to restore original luster.
- Remove any accidental stuck food by boiling a small amount of of dish soap or baking soda.