Stainless Steel?

A lot of people kept recommending stainless steel cookware. After reading up on it and stuff, I decided to take a shoot. Its been a big a real pain.



Things easy burn on the surface... seriously compromising the non-stickiness. I ruined a turner b/c I had kept the food moving around to stop sticking.



Also, a bigger pain to clean. From what I read, you don't want use soapy water, since that will ruin the seasoning nor heavy duty pads. Any suggestions of cleaning?



There a way to keeps stuff from burning on instead of building up a good seasoning.



The only thing I can cook on it is eggs, omelets, and stuff, which turn out very nice. It got great heat retention and distribution compared to anything I have used. I guess I will learn to cook with it, but I need to know how to clean them better.Stainless Steel?
Under no circumstances can stainless steel be seasoned. The reason it is so brilliant for some types of cooking is because it is virtually poreless and nonreactive, oil cannot penetrate stainless steel. So seasoning is absolutely fruitless. (seasoning is for cast iron ONLY)



You can absolutely(and should) clean stainless pans with soap and water.



To make cleanup an easy task: remove food from pan, but leave pan on the heat. Pour a cup of water into the pan. Scrape bottom with a spatula. Dump water down disposal. Wipe with a cotton towel. Lay aside to cool before washing.



To prevent food from sticking as much: Let cold food come to room temp before placing in pan. Preheat pan on med-low for 3-4 minutes. Add oil. Add food. Don't move meats around in the pan. Let them sear.



This will help you clean better and cook while burning less. Hope that helps!Stainless Steel?
MINES HARD TO CLEAN TO. I JUST WASH IT IN WARM WATER AND HOPE FOR THE BEST.
It is a bit harder to clean, but you are confusing cast iron with stainless steel.

The trick is you still need to season the stainless steel pans, but not the way you do a cast iron.

Scrub the pan down with soapy water and a green pad. Rinse thoroughly. Then rub a little bit of white vinegar to remove all residues (maybe once or twice a month). Then slightly heat up the pan over low heat. Add a light amount of oil and swirl around. then wipe out the oil and use a paper towel to evenly coat the pan until it looks almost dry. Then you can use it like most other pans. Just be sure to hand wash.

Also use wooden or silicone utensils for all pans. The silicone can withstand temps above 500F. Wood is good for light stirring, silicone for heavier.
I have always cleaned stainless steel with soapy water. I think you are mistaking cast iron with stainless steel.
These guys seriously aren't accusing you of not knowing how to read, they just thought you were confused because stainless can NOT be seasoned and cast iron MUST be seasoned.



Cherie is totally correct. Not only do you not need to season stainless, but it simply cannot be done. It is, by the laws of this earth, impossible. If someone has told you that you can season stainless steel pans, they are 100% wrong. Stainless is nonporous and nonreactive.
First off are you talking about stainless steel or cast iron?



Stainless steel is silver in color and shinny. Stain lees steel doesn't require seasoning and can safely be washed in soap and water with no problem (in fact I even use an SOS pad on mine from time to time)



Cast iron is a dull brown. Cast iron dose require seasoning so it shouldn't be washed in soap and water but once it is seasoned this shouldn't be a problem.



One thing about cooking with either stainless or cast iron. Is that due to the fact they both heat up more evenly and retain the heat better you don't need to have the burner as hot. A lot of people run into problems when they first start using them with the food burning because they are used to having to have the burner turned up higher. Just back off on the heat a little bit and this should help in most cases.
Sounds more like you're talking about CAST IRON I am a retired chef and have nothing but cast iron in my kitchen and never, ever have a problem cooking in it.