I first thought that with stainless steel my food would stick to the bottom of the pan but I was wrong they are beautiful and clean up nicely. I have been using these pans for about 10 years and I don't have any complaints. All I do is heat the pan for a couple minutes on low heat and then add a touch of oil and put in the food at medium/low you don't need high heat with these pans.
When I finish cooking I don't leave it on the hot burner, I move it to a different burner or if the pan is empty I put it on a dry towel on my counter and let it cool before washing it. If you put it directly in water from a hot burner your pan may warp from the drastic change in temperature. If you get any stains in it which can happen with heat all you need is a cleaner called "Bar Keepers Friend" which I use on the inside and bottom only and it will keep your pans looking like new, that is the only cleaner I have used in all the time I've had stainless steel cookware.
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I like that the pan is big enough to cook four pancakes or grilled cheese and can hold alot of vegetables. Of course, it does stick more than non-stick, even though I started using oil to cook scrambled eggs. After I plate my food, I add some hot water to the pan and put the lid on so it can soak while I'm eating. When I go to wash the pan, the food can be hard to scrub off, but it is not too bad. If it took me 30 seconds to wash my non-stick, it takes about two minutes to wash the stainless, I can live with that. When I want my pan to sparkle, I'll use the barkeepers friend, just sprinkle some on, rub it around for 30-60 seconds, rinse off and dry, good as new. A couple of things about the pan that do bug me, it doesn't conduct heat as well as I thought it would. The pan is lighter than my old non-stick, and just like my old pans it has hot spots. I poured some egg whites into the pan, put the lid on and watched. One side of the pan cooked the eggs, the other side was completely raw (gas stove). Also, I expected to be able to cook at a lower temperature than I did before, but I have to turn the heat up to Med-Hi to cook pancakes or they come out pasty colored, not browned at all. I bought another set of cookware around the same time, used, from the well-known auction site, ebay, the Kirkland Stainless. Those pans are heavy like I expected this one to be. I use this pan more than any of my other pans, because I love the size so much, but I expected better from a $100 pan, considering that the whole set of Kirkland Stainless cost less, yes they were used, but they sparkled like new after washing with Barkeeper's Friend.
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I needed a pan with which I could brown 3 or 4 pounds of meat and still have room to add other ingredients. The pan arrived 2 days ago & I have used it both nights for just that. The meat browned beautifully with no sticking; clean up was easy. I was concerned about that because I am used to non-stick cookware.I love the fact that it is lightweight. I had expected a heavier pan. I recently had carpal tunnel surgery & do not yet have full strength in my hands. I was planning on getting a traditional sauté pan, but another reviewer pointed out that this pan can be centered in the oven. I like that.
The pan is sculpturally attractive, & that causes what I see as its only drawback the handles are almost sharp. A more rounded design would be more comfortable to lift & work with. I would recommend this pan. :-)
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All I can say is my wife loves it.She uses it all the time.She loves it's size and the high quality of the pan.Now, all we buy is Calphalon.
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