Posted by 550Doug on February 03, 2012 at 14:54:22 from (184.5.28.196):
Two years ago I bought my wife a set of Stainless steel cookware (Rimini ??) and it has worked just fine for the first year, but lately we've noticed that the food is sticking much more than it did when new. Do they coat cookware stainless with anything special so that it may eventually wear off? We have followed the cleaning instructions that were recommended but it still seems that it has lost something. When new, the fry pan would nicely fry eggs in butter and it would easily clean; but now the eggs seem to absorb into the pan regardless of which type of cooking oil used. What kind of treatment can I do to regain the 'newness'? Maybe oiling the pans as if they were cast iron skillets?? Any ideas? Thanks
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