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- Sep 29, 2004
SoI bought a couple of Claphalon Stainless Steal pans (8 inch and a 10 inch).
Cooked some eggs on the first use and everything got stuck. Used a little bit of butter but that didnt help.
The next use, I seared a few pieces of chicken and the pan turned brown colored. Its was a B to clean that off.
I seen some videos of people seasoning their STAINLESS STEAL PANS like if they were CAST IRON. Do you guys recommend that?
Also bought a 12 inch cast iron and that is working like a charm. Seasoned it a few times, now I gotta start using it.
Cooked some eggs on the first use and everything got stuck. Used a little bit of butter but that didnt help.
The next use, I seared a few pieces of chicken and the pan turned brown colored. Its was a B to clean that off.
I seen some videos of people seasoning their STAINLESS STEAL PANS like if they were CAST IRON. Do you guys recommend that?
Also bought a 12 inch cast iron and that is working like a charm. Seasoned it a few times, now I gotta start using it.