Sticky stainless

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Hi to All,
I've been having trouble with sticking with a nice big stainless steel Lagnostina skillet, it has a heavy base filled with aluminium/alloy. The 'hot pan - cold oil' approach helps, but it's still a problem. I found a web-site that recommended seasoning the S/S pan the same way you'd do cast iron. As the handles are removeable on the skillet I'm tempted to do this, but still kind of leery. It would be nice to be able to use this pan with more confidence.
Here's the method of seasoning the pan:

Heat the oven to 250o - 300o
Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond.

Also, when you put the pan into service, it is recommended to use it initially for foods high in fat, such as bacon or foods cooked with fat, because the grease from these foods will help strengthen the seasoning.

Bob

― Bob Thompson, Monday, 6 February 2006 19:49 (twenty years ago)

You already posted this on the sticky pans thread: Sticky pans

Try it. Let us know how it goes. I don't see any point to seasoning a stainless pan, myself. Get it to the right temp and use enough oil/butter/liquid.

― Jaq (Jaq), Monday, 6 February 2006 19:57 (twenty years ago)

a little sticking in the pan may just be a fact of life. i don't think you should season stainless steel. i would get the pan hot, take my kitchen towel and wipe the hot surface a couple times around then hit it with oil, swish around and put food in there while shaking the pan so that it can't stick straight away. and keep shaking every now and then to ensure it don't stick. another thing which might help is to make sure the food is well coated with oil. pam spray is great for this: right before it goes in the hot pan spray couple shots and put sprayed side down into the oil. also helps to keep things from sticking to the grill. the keys are clean surface (of pan or grill) and enough oil.

― jdchurchill (jdchurchill), Tuesday, 7 February 2006 16:40 (twenty years ago)

And, as AaronK points out on the other thread, if you don't have any fond (brown bits) in the pan, you can't deglaze and make delicious sauce.

― Jaq (Jaq), Tuesday, 7 February 2006 17:02 (twenty years ago)

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