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That second amazon link....those type of pans drive me crazy everything sticks. Why pay so much if that is gonna be the case? or should I try them again been a long time?
I never have trouble with stuff sticking in my calphalon. Couple of tricks for them, 1 a tbs of oil in the pan never hurt anyone. In fact it's an easy way to help get some health oils into your body. 2. make sure the pan is hot before you put food in. I don't know how to explain the science behind it, but when a pan is not hot enough, and food is put in, it cooks to the pan. When a pan is hot (even if you turn it down once the food is in) and the oil hot, food will sear, but not stick. 3 Stop moving it so much! Most people, used to be myself included, would hear that sizzle and think, oh crap, I am gonna burn it, and move it around a bunch. steaks are a great example of this. It's better to let food sit in one spot for several minutes and let it get a sear, then it will scoot right around. It's hard not to touch it until then.
I
my calphalon because it heats so evenly, quickly and retains heat properly. I have a smaller set, not the one listed, but really you don't need 14 skillets etc. I think it's better to spend the same amount of money on a smaller quality set then a larger cheaply made set.
*Again, I love cooking, I am no professional, every thing I ever learned about pans was from Alton Brown and this is my personal opinion. I don't want anyone thinking I am bad mouthing their cookware.*
That second amazon link....those type of pans drive me crazy everything sticks. Why pay so much if that is gonna be the case? or should I try them again been a long time?
I never have trouble with stuff sticking in my calphalon. Couple of tricks for them, 1 a tbs of oil in the pan never hurt anyone. In fact it's an easy way to help get some health oils into your body. 2. make sure the pan is hot before you put food in. I don't know how to explain the science behind it, but when a pan is not hot enough, and food is put in, it cooks to the pan. When a pan is hot (even if you turn it down once the food is in) and the oil hot, food will sear, but not stick. 3 Stop moving it so much! Most people, used to be myself included, would hear that sizzle and think, oh crap, I am gonna burn it, and move it around a bunch. steaks are a great example of this. It's better to let food sit in one spot for several minutes and let it get a sear, then it will scoot right around. It's hard not to touch it until then.
I
*Again, I love cooking, I am no professional, every thing I ever learned about pans was from Alton Brown and this is my personal opinion. I don't want anyone thinking I am bad mouthing their cookware.*
