How to not let food stick to tfal stainless steel
I was gifted a stainless steel pot/pan set that I was told cooks evenly. I have tried to sear fish it falls apart, had a barbecue sauce stick to the bottom of the pan. I know home cook's kitchen flame is not as hot as a commercial kitchen but how can I work with these pots/pans?
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Fish is tricky. Once fish is in, wait for it to brown. Once the crust forms, the fish should release easily for you to flip over. You have to make sure the fish (and any ingredient) is dry dry dry because you're adding it directly to hot oil and any liquid will splatter on impact.
In terms of something like bbq sauce or spaghetti sauce, you just have to monitor the heat carefully at low. Stir every so often, especially the bottom that's over the heat source and the sauce should not burn.
Stainless steel is better than nonstick for stirfries because you can heat the oil and pan to a higher temp since you don't have to worry about ruining the nonstick material. I love it. I hope you learn to enjoy cooking in it as well