I recently purchased new stainless steel cookware, I’ve used nonstick my whole life so I expected there to be some learning curve. No matter what I make or how well I do the preheat pan-add cold oil thing or how much butter I use I still end up with a crust on the bottom of the pan when I cook on medium to high heat. The other night it worked to my advantage because I deglazed and made an awesome sauce, but is this just my life now, or am I doing something wrong? (Also I do still have one nonstick frying pan for eggs but it’s small so I don’t want it to be my go-to skillet.)
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