Problem Solved! How To Stop Food From Sticking To Stainless Steel

Can you use this method on like baking pans? I mean good ones!

I discarded 3 sets of cookware that were cleaned until they looked as if they had seen better days. Then I got my induction range that required s/s cookware so expensive that I bought it piece by piece and O followed the manufacturer cleaning instructions. Not in the instructions, but widely known fact that salt is the enemy of steel, causing pitting and “stainless steel” is a misnomer as the stainless part actually refers to rust stain..and its ability to withstand potting and rust depends on the quantity (10% or more) of chromium is used with iron (50% or more) in making the steel cookware. Even salt added to pasta water should be stirred to dissolve because the settled grains if left undissolved while waiting for water boil, will over time pit the s/s pot. And did I mention those s/s pots and pans are expensive! For stick-free cooking, I have always spritzed my s/s pans and skillets with non-stick spray even when making soup (oil is a barrier because the acids and salt in soups and stews cook for prolonged times). I like my pans to keep that shiny look. Rubbing grains of salt (sugars as well) will scratch the glossy s/s surface and foods tend to stick to scratched surfaces more readily. For the occasional ‘forgot to stir the pot’ resulting in food getting cooked to the bottom, after removing all but the cooked-on layer, I put in just enough water to cover that area and let it sit for a few hours to soften it, then wash it clean. For burnt-black food, then I add enough table salt to cover the burnt on food, then add the water, and bring it up to a boil, shut it off right away and let it soak like that until it is cold. Then test it to see if the burnt food comes off. Longer soak may be needed if really burnt on. The key to using s/s cookware is to never scrub it with anything so abrasive that it will leave scratches, even minute ones. Use fiberglass backed sponges, nylon scrubbers or plastic scrapers, just no metal or steel scrapers, steel wool or steel coiled scrubbing balls as they interact with the metal bond of the chromium oxide layer on the outside of the cookware. If it’s too late and you’ve already scratched your pot, it’s not ruined…it can still be buffed back although it won’t be as glossy as new.

Can you use this method on like baking pans? I mean good ones!

I discarded 3 sets of cookware that were cleaned until they looked as if they had seen better days. Then I got my induction range that required s/s cookware so expensive that I bought it piece by piece and O followed the manufacturer cleaning instructions. Not in the instructions, but widely known fact that salt is the enemy of steel, causing pitting and “stainless steel” is a misnomer as the stainless part actually refers to rust stain..and its ability to withstand potting and rust depends on the quantity (10% or more) of chromium is used with iron (50% or more) in making the steel cookware. Even salt added to pasta water should be stirred to dissolve because the settled grains if left undissolved while waiting for water boil, will over time pit the s/s pot. And did I mention those s/s pots and pans are expensive! For stick-free cooking, I have always spritzed my s/s pans and skillets with non-stick spray even when making soup (oil is a barrier because the acids and salt in soups and stews cook for prolonged times). I like my pans to keep that shiny look. Rubbing grains of salt (sugars as well) will scratch the glossy s/s surface and foods tend to stick to scratched surfaces more readily. For the occasional ‘forgot to stir the pot’ resulting in food getting cooked to the bottom, after removing all but the cooked-on layer, I put in just enough water to cover that area and let it sit for a few hours to soften it, then wash it clean. For burnt-black food, then I add enough table salt to cover the burnt on food, then add the water, and bring it up to a boil, shut it off right away and let it soak like that until it is cold. Then test it to see if the burnt food comes off. Longer soak may be needed if really burnt on. The key to using s/s cookware is to never scrub it with anything so abrasive that it will leave scratches, even minute ones. Use fiberglass backed sponges, nylon scrubbers or plastic scrapers, just no metal or steel scrapers, steel wool or steel coiled scrubbing balls as they interact with the metal bond of the chromium oxide layer on the outside of the cookware. If it’s too late and you’ve already scratched your pot, it’s not ruined…it can still be buffed back although it won’t be as glossy as new.