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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)