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Thanks Valkey! That is great advice. I haven't had SS in years so I had forgotten.yummy4tummy said:If you rinse the starch out of the potatoes before frying them it helps with the sticking issue (soak them in water then rinse well). I use my ss pans for frying all the time (sorry, had them long before PC came out with them) but the main secret is to make sure that the oil in the pan is well heated before adding contents...and no, my stuff doesn't float in a plethora of oil.
Stainless steel is a non-stick material, but it does require some precautions to prevent sticking. One of the main reasons sliced potatoes stick to stainless steel is because they contain a lot of starch, which can cause them to stick to the pan.
Burning can occur when the heat is too high and the potatoes are not flipped or stirred frequently enough. To prevent burning, make sure to cook the potatoes on medium heat and stir them every few minutes to evenly distribute the heat.
Using oil can help prevent sticking and burning, but it is not necessary. If you choose not to use oil, make sure to stir the potatoes frequently and cook them on medium heat.
Most stainless steel cookware is oven-safe, but it's always important to check the manufacturer's instructions. If your cookware is oven-safe, make sure to preheat the oven before adding the potatoes to ensure even cooking.
Yes, using a non-stick cooking spray can help prevent sticking. Be sure to use a light coating and spread it evenly on the bottom of the pan before adding the potatoes. This will create a barrier between the potatoes and the pan, preventing them from sticking.