[its_our_family]

Everytime I try and cook with them everything burns!

I finally figured out how to use the pots with no problems but it doesn't matter how much oil, pam, butter, crisco I use or how hot the pan is everything still burns!!!

What am I doing wrong??

 

[BusyMommy]

Let me know when you find out since I'm moving in that direction, too.
Does it matter how much you spend; ie. are there diff. quality pots? Dumb Q, I know...or is it?!?!
Teflon is so cool

 

[kama'aina mama]

Okay, more info would help... gas or electric? What kind of food are you trying to saute? But here is a answer. If you are used to teflon pans you have been cooking with aluminum which is at best a mediocre conductor of heat. (ie the flame is high but inside the pan just ain't that hot.) Stainless is a better conductor and... if you have Revere pans they are copper bottomed. Many other brands have a layer of copper between the outer and inner layers of stainless. Copper is a GREAT conductor of heat. So with the exact same flame/ setting on your range top it is MUCH hotter in the stainless pan than in the teflon/aluminum pan.

To further confuse your previous cooking habits these pans do take longer to GET HOT because they are thicker, and because they are getting hotter. So, you need to really babysit those pans til you get more used to them. The best way to cook is to heat your pan up first, with nothing in it. Add a touch of oil and give that a very short moment to get hot and then add your food and pay close attention. Since you started with everything hot it is cooking very quickly. Keep things moving around.

Hope this helps... I will check back later if you have more specific questions. Telling me what you are cooking will help me give you some real specific strategies.

 

[its_our_family]

So, what about...frying an egg??

I have a gas stove but I also used to have electric with the same problem! They don't have a copper bottom or a copper layer. They are still fairly heavy. They were a wedding gift.

I am used to teflon...but I'm trying to get used to the others and swithc. I did have cast iron but I gave them away because I got too frustrated...I wish I still had those.....

 

[kama'aina mama]

Okay... frying an egg. Which is bad for you but I'm going to help you anyway!

You want the low end of medium heat. I prefer to fry eggs with butter because... well, what the hell! Butter tastes SO good. Heat up the pan and add the butter. If the butter melts lightening fast your pan is too hot. If the butter foams up your pan is too hot. So watch the butter and it will tell you if your pan is at a good temp to cook the egg.

Here is a test you can do to get an idea of the difference in heat transference between the pans you are used to and the SS ones you are using now. If you still have the old teflon around pick two pans as close as possible to the same size and shape. Measure the same ammount of water into each and put them on burners of the same size. Turn both burners to HIGH and watch.

What brand pans, do you know?