Stainless cookware

IIRC we had a discussion about this some months ago, but I thought it might be time to discuss it again. Several months ago (maybe a year) I bought a set of SS cookware from Sam's Club, it is even their "Members Mark" brand. It is a set fully three ply pots and pans, plus a 12" skillet. There are lids to fit each piece with some lids doing double duty. The three ply is a true three ply with the bottom and sides all being three ply. Many three ply sets of SS are three ply on the bottom only. I like this set very well, with one reservation, and that is, it is NOT non-stick. I thought I might ask, does anyone know if there is any such animal as non-stick SS cookware. TIA.

IIRC we had a discussion about this some months ago, but I thought it might be time to discuss it again. Several months ago (maybe a year) I bought a set of SS cookware from Sam's Club, it is even their "Members Mark" brand. It is a set fully three ply pots and pans, plus a 12" skillet. There are lids to fit each piece with some lids doing double duty. The three ply is a true three ply with the bottom and sides all being three ply. Many three ply sets of SS are three ply on the bottom only. I like this set very well, with one reservation, and that is, it is NOT non-stick. I thought I might ask, does anyone know if there is any such animal as non-stick SS cookware. TIA.

Why kind of "ply" are you talking about? Do you mean a "sandwich" with stainless on either side of cast aluminum?

I like this set very well, with one reservation, and that is, it is NOT non-stick. I thought I might ask, does anyone know if there is any such animal as non-stick SS cookware. TIA.

The answer is, "yep," and here is one example: Kitchen Aid.

To tell you the truth, I prefer to do certain things with a S/S cooking surface and certain other things with some kind of non-stick. Maybe it's just me, but it seems that putting a coating like that on stainless is overkill.

Chef, I am not sure if the middle ply is aluminum or just what, but I will see if I can find out. I do know that the two "outer" plies are a high grade stainless.

Edited to clarify: Yes, the cookware is 18/10 stainless with an aluminum core which extends across the bottom and all the way up the sides.

Bob, that middle layer is almost invariably aluminum. The answer to your question about who makes nonstick stainless cookware (and by that I guess you mean stainless on the outside, nonstick on the inside), the answer is "just about everybody".

To tell you the truth, I prefer to do certain things with a S/S cooking surface and certain other things with some kind of non-stick.

Agree in spades. We have Revere Ware going back to our wedding in '63 and Scanpan acquired much more recently. Inbetween this is complemented with some Danish enameled cast iron from Sears about thirty five years ago, and some well seasoned cast iron.

To tell you the truth, I prefer to do certain things with a S/S cooking surface and certain other things with some kind of non-stick.

Agree in spades. We have Revere Ware going back to our wedding in '63 and Scanpan acquired much more recently. Inbetween this is complemented with some Danish enameled cast iron from Sears about thirty five years ago, and some well seasoned cast iron.

I really don't like to sauté, brown, sear or deep fry on most non-stick surfaces unless they are stone-like and embossed with some kind of pattern. And even then I prefer cast iron or stainless for such endeavors.

I really don't like to sauté, brown, sear or deep fry on most non-stick surfaces unless they are stone-like and embossed with some kind of pattern. And even then I prefer cast iron or stainless for such endeavors.

Agree again. We deep fry in either a Presto electric deep fryer or a cast iron "chicken cooker" with a lid that can also be used as a skillet. We have representatives in all of our four cooking modes for the other work you mention, but probably use our Scanpan skillet and grillpan more that everything else we own put together.

Folks, I am revisiting this thread to see if I can clarify my meaning of "non-stick" I don't think I made my question very clear so I will try again. My thinking and use of the term non-stick, is can I make my 3-ply stainless cookware more like the cast iron skillets and dutch oven. the latter of course is made non-stick through a seasoning process, and I am wondering if that can somehow be done to the stainless steel cookware.

My intuition tells me that seasoning of stainless is an oxymoron, but heck, I have access to all kinds of experts here so I am re-asking. BTW, does anyone know what an expert is?

F BTW, does anyone know what an expert is?

Yeah, Bob, an "expert" is a former "pert," but I don't know what a "pert" is ... except maybe something to wash my hair with.

From experience, I can tell you an expert is someone who lives at least 40 miles away.

I don't think stainless steel can be seasoned. We use it on a daily basis, but don't use it for cooking things that can stick. For those things we use seasoned cast iron or Scanpan.

F BTW, does anyone know what an expert is?

Yeah, Bob, an "expert" is a former "pert," but I don't know what a "pert" is ... except maybe something to wash my hair with.

Gary, it's good to see that you still look in. I hope you will come to chat some Wed or Sunday too. Now, what an expert is, is a former spurt, or a drip under pressure! Now, tell me hot to keep things from sticking in stainless pots/pans/skillets?

F BTW, does anyone know what an expert is?

Yeah, Bob, an "expert" is a former "pert," but I don't know what a "pert" is ... except maybe something to wash my hair with.

Gary, it's good to see that you still look in. I hope you will come to chat some Wed or Sunday too. Now, what an expert is, is a former spurt, or a drip under pressure! Now, tell me hot to keep things from sticking in stainless pots/pans/skillets?

I like using stainless.

Lots of lard is the best answer.

1 - Don't try to season it.
2 - Ensure there is never ever any greasy residue on it.
3 - Never wash it with anything abrasive (stainless will rust if scratched and brought into contact with ferrous materials).
4 - Preheat the pan at medium heat to the desired temp and toss some butter in. If it bubbles and doesn't brown, it's good to go. If it turns brown, wipe it out, lower the heat, and try again. If butter isn't your grease of choice, just wipe it out and put in what you want to use once you've found the desired temp with the butter. (But butter is soooooooo good!!)
5 - The trick with stainless is searing the meat so it won't stick, i.e. ensure the right temp as above and don't move it around until the crust is formed.
6 - Also, bring your meat to room temp. Cold meat will even stick to a non-stick surface.

There's more, but that's enough for now.

I like using stainless. Lots of lard is the best answer.

1 - Don't try to season it.
2 - Ensure there is never ever any greasy residue on it.
3 - Never wash it with anything abrasive (stainless will rust if scratched and brought into contact with ferrous materials).
4 - Preheat the pan at medium heat to the desired temp and toss some butter in. If it bubbles and doesn't brown, it's good to go. If it turns brown, wipe it out, lower the heat, and try again. If butter isn't your grease of choice, just wipe it out and put in what you want to use once you've found the desired temp with the butter. (But butter is soooooooo good!!)
5 - The trick with stainless is searing the meat so it won't stick, i.e. ensure the right temp as above and don't move it around until the crust is formed.
6 - Also, bring your meat to room temp. Cold meat will even stick to a non-stick surface.

There's more, but that's enough for now.

I knew if I said pretty please you would tell me the secret. Thanks a bunch and I'll follow your advice.

[Jenise]

F BTW, does anyone know what an expert is?

Yeah, Bob, an "expert" is a former "pert," but I don't know what a "pert" is ... except maybe something to wash my hair with.

And what lovely hair it is. You are perty.

F BTW, does anyone know what an expert is?

Yeah, Bob, an "expert" is a former "pert," but I don't know what a "pert" is ... except maybe something to wash my hair with.

And what lovely hair it is. You are perty.

We appreciate the compliment (need as many as we can get), but you are getting off topic as that comment was not too terribly pertinent.

[Jenise]

but you are getting off topic as that comment was not too terribly pertinent.

Not...TOO...? What a glaring act of malapertness!

but you are getting off topic as that comment was not too terribly pertinent.

Not...TOO...? What a glaring act of malapertness!

Think maybe we can get Herb Alpert and his Teeny Weeny Brass to play some background music for this discussion?

[Jenise]

Think maybe we can get Herb Alpert and his Teeny Weeny Brass to play some background music for this discussion?

Pert-near called him to ask. But we'll probably have to settle for this:

http://www.youtube.com/watch?v=16B5Xm8_IKw

Think maybe we can get Herb Alpert and his Teeny Weeny Brass to play some background music for this discussion?

Pert-near called him to ask. But we'll probably have to settle for this:
http://www.youtube.com/watch?v=16B5Xm8_IKw

I had been to the same place before making my comment, but it is the height of impertinence that we can't embed videos here ... so I did not even include the link.

[Jenise]

can't imbed videos here

That will change when Rupert Murdoch buys us. Not that there are any plans afoot, but he owns everything else....

can't imbed videos here

That will change when Rupert Murdoch buys us. Not that there are any plans afoot, but he owns everything else....

That would be perturbing.