Posted by bjb in Tx from Ne on February 06, 2012 at 06:01:18 from (141.197.12.183):
In Reply to: OT Stainles Steel posted by 550Doug on February 03, 2012 at 14:54:22:
SS is actually supposed to "stick" somewhat. That is how you build up the brown bottoms which you can then deglaze for a good sauce. The reason the eggs didn't stick originally was because the pan was probably fairly smooth and scratch free. Now that you have used metal utensils and scrubbed it, you have put tiny scratches in the surface with the egg loves to adhere to. If you were to polish the pan to a mirror surface again it probably would work like new until it got scratched again. As far as cleaning SS pans, I usually soak them and use one of the green scotchbrite pads. It helps to deglaze the pan as well when you are cooking even if you don't want a sauce. As soon as you have removed the food from the pan and it is still scorching hot, add some water to the pan. It should be hot enough you hear the water hissing for a few seconds. This should remove 95% of the baked on food and make cleaning much easier.
Don't try and season SS either. If you go and cook anything acidic (tomatoes) or do go and deglaze the pan you will remove any seasoning as well.
If you want something for eggs, get a good quality non-stick. Properly taken care of (nylon utensils; a bit of oil/butter when cooking, not cooking anything that gets hard like bacon), non-stick pans will last for years.
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