Stainless steel pans are hot property right now, but cooking with them usually involves a period of adjustment to say the least.
That’s because this material isn’t inherently non-stick – instead, you need to cook with these pans in a specific way to mimic that kind of surface.
I’ve tried plenty of stainless steel products in my quest to find the best saucepans and frying pans out there, but it was at a recent cooking class with Le Creuset’s chief home economist Alison Haigh that I understood more about how to prep them properly. Here’s the quick trick she taught me, while using Le Creuset’s version (£145), to get a stainless steel pan ready…
Read the full article at IDEALHOME.CO.UK
