north central Iowa, Hampton | I run all-clad 3 ply. Figured I’d never wear em out, so I bought used on e bay and that worked for me.
Definitely pre-heat the pan, then heat your oil a bit. Should hear it sizzle a bit when food goes on, and it releases easier when done.
Cleaning: water in the pan before it gets cool. A little vinegar will take off a full haze. Vinegar and baking soda will help polish it up bright |
stainless steel pans
