> buying an entire goddamm set of cookware
> ruining not one but TWO nonsticks

leave the cooking to the adults. but seriously, it's supposed to stick. then it releases. this is a good thing. abrasives are fine, barkeepers is if you're a mincing prancing faggot who is afraid of "scratching" his boo hoo little lord fauntleroy cookware. are you going to resell your pans on ebay, or use them to cook? a metal scouring pad won't hurt your pans, because they are made of steel.

nonstick is for scrambled eggs, and that's it.

Of course they're not harder to care for, they're fucking STEEL. How are you going to hurt them?

Food is supposed to stick to stainless. That's the point. You use stainless when you want to get fond to make gravy from later on. The food will stick when you first put it in but when it's cooked it will release on its own.

Yes, bar keeper's friend, like all scouring agents, is an abrasive.

You're confused because you're a fucking idiot. How do you go about ruining a nonstick pan anyway? I've had the same pan for 4 years now--it gets used at least once a day, usually 2 or 3 times a day, and it's still OK. They're easy to care for. All you have to to do is: 1) don't use metal in it. Ever. 2) don't overheat it. How hard is that?

>>3432793

wife burned some purple yams...fucked that shit up. other one was already on the decline after like 7 years of use...time to put them out to pasture.

also with an infant now, I dunno if I should be worried about carcinogens on that nonstick shit.

The people that told you no high heat probably said that because they don't want you to warp your pans.

Here's what you need to know:

High heat is fine, within reason
Food will stick, that's the big draw of using stainless steel.
To make food not stick, you just have to keep on top of it more often, use a lot more oil if you're trying to fry something, and use lower heat.

I recommend keeping one non-stick pan for eggs and things of that sort and using stainless for everything else.

>>3432793
I am inserting into your brain the mental image of someone standing in your kitchen, holding your pan, cracking three eggs in your nonstick pan and then beating the eggs in the pan with a metal fork.

Have a nice day. :)

>>3432840
>2012
>blaming your fuckups on your imaginary wife
ISHYGDDT

>>3432870
I'm going to go to sleep with nightmares.

>>3432865

Thanks for the useful info.

Eyeing Cuisinart MCP-12 multiclad.

Aside from scrambled eggs for fried rice, I typically use our non-stick griddle for eggs.

>>3432880

My imaginary wife says "fuck you". Like I said, our 12" non-stick skillet is like, 6-7 years old and ready for retirement. Wife wasn't paying attention to the purple yams she was boiling and some of it burned to the bottom of a 4qt pot.

Also: purple yams - serious business. Impossible to dislodge from the bottom of this pot.

Fuck "a lot of oil".
Fuck "it will stick".

Just do it correctly:
http://rouxbe.com/cooking-school/lessons/170-pan-frying

>>3434716

Your a god amongst men! That is a fucking gold mine of knowledge.

>>3434716

FUUUCK only the intro video is free.

>>3435327
didn't watch the video but the old saying is hot pan, hot oil, food won't stick.

It will stick? Its suppose to stick?
Are you cuntfaces fucking retarded?

HOT PAN, COLD OIL
FOOD NEVAH STICK!!!

>>3435348
>>3435348
It is hot pan,cold oil my friend.

Get the pan hot
add the oil then ingrediments before the oil is as hot as the pan.

You can use abrasives. Stainless steel is pretty tough. I scorched some oil on mine pretty bad, and it still works.

Anyways, stainless steel is nice for some things. Nonstick is nice for other things. Only a retard uses one or the other completely.

People the kitchen myths website is pretty crappy.
this is from the NEW YORK CUNTING TIMES
Q: Is there a difference between adding oil to a hot pan (classic advice) or heating the oil in the pan? Same with butter.

— Posted by jonathan

Harold McGee replies: It is indeed better to heat the pan first, then add the oil or butter. The longer the oil spends in contact with the hot surface, especially metal, the more time it has to be broken down by the extreme conditions and exposure to oxygen. Broken-down oil gets viscous and gummy, and even a slight degree of this can contribute to sticking and residues on the food. This happens more slowly with saturated fats like butter, but unclarified butter has milk solids that can scorch with excessive heat.

stainless steel noob here

how do I get out burnt oil stains on my pans?
just scour relentlessly?

>>3435680
I buy a box of Brillo once a year. And, I use it to pretty up the stainless steel, pyrex and corning ware, and cookie sheets from all those oil marks. They are cosmetic. I ignore them most of the time, but occasionally I soap it up and do several pans at once with a single brillo pad. They work like a charm.

>>3435680

I have a brass brush. I used to get all fancy with my barkeepers friend, then I realized, it doesn't make a difference other than whether it's a rough brushed finish, or a satin finish. I think I'll go with brushed finish and save myself the cancer from all that oxalic acid working its way under my fingernails.