Cookware Cleaning : How to Clean All-Clad Stainless Steel Cookware
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not even in the ballpark; you don't need bartenders to remove food; the problem is stains, high heat oil darkness and others
dartleyk 3 weeks ago
How weird, my All-clad pans are effectively non-stick. What's so hard? Heat pan, add a fat, cook the food. No sticking problems, but there is a nice base for pan sauces. I have moved to a French carbon steel pan for omelets, in which they turn out better than in my previous All-clad omelet pan, but otherwise no problems whatsoever.
FinnMcRiangabra 1 month ago
I have Al-Clad pots and although I love them the sticking was a problem. I found out that if you spray the pot or fry pan with oil, let it warm up it does not stick. Frying chicken, fish, eggs etc. Try it. I use Omega-3 cooking spray.
Madicort248 2 months ago
My All Clad pot needs a little more help than that. I cooked some bacon in it and now the pot has these white spots at the bottom where the bacon fried. I tried a stainless cleaner but it won't come off. Help!
andysgrl33 2 months ago
Your kitchen is beautiful.
macuser5555 3 months ago
You're THAI!
cliffcox66 10 months ago
thats why you buy cast iron! way cheaper and once they are seasoned it's like non stick!!
aikibike 1 year ago
xD, founder of teaspoons
trampoline60 1 year ago
Good video, though I have found with my All Clad Copper Core pans that I can get nearly all of that fond and cooked on food off while over at the stove while that water is boiling. It's just like deglazing a pan. Simply use a wooden flat spatula to scrape up those particles which are adhering to the pan after you bring that tap water to a boil. THEN go to the sink and pour it out. Very little cleaning after that...just a little Barkeepers Friend and a quick wipe. Saves a step IMHO
commentcop 1 year ago