Coated Stainless
Coated Stainless
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 Stainless Steel Leader with Swivel Snap 20 pcs 40 LBS COATED BLACK  US $8.49
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 Profishco 75 Pliers US $29.95
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 Pflueger President 9635 Spinning ReelBrand NewIn Box US $45.99
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 New LaCrosse Custom Rod Axis II Fly Rod 65FT 3WT 2PC US $69.95
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 New LaCrosse Custom Rods Axis II Fly Rod 7FT 2WT 2PC US $69.95
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 New LaCrosse Custom Rods Axis II Fly Rod 75FT 4WT 2PC US $59.95
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 5 pcs Lure Downrigger Trolling Spoons Mulriple Hooks US $9.01
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 Stainless Steel Leader with Swivel Snap 24 pcs 40 LB 184 KG 10 LONG US $9.99
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 Shakespeare Intrepid SS 60 3870 Fishing Reel US $12.99
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 SET OF TWO Abu Garcia 6400 C4 Baitcasting Reels BEAUTIFUL REELS US $199.99
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 Mulriple Hooks 5 pcs Lure Downrigger Trolling Spoons US $9.33
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| Computer Experts |
What's the best way to take care of stainless steel cooking pans and insure food doesn't stick to surface.
And how do I keep it from getting that burned look? I used it to cook bacon this morning and it kind of stuck to the pan and kind of left this burned look. I know it's not really burned or at least I don't think so, but how do I keep it beautiful looking? I love using stainless steel, not the teflon coated pans.
Stainless steel is really better for low to medium-high cooking. If you want to fry things like bacon you should be using a cast-iron frying pan (it won't 'burn' the pan, food doesn't stick to it, and the food won't burn because it's much thicker).
If you want to clean the pans to make them look 'like new' I'd suggest an SOS pad (they come in boxes from the grocery store). They're little blue pucks when they come out, but run water over them and they soften up. They have a cleaning solution in them already, and they'll take anything off anything (I've used them to clean stoves, pots & pans).
Remember; the thinner the metal, the more likely you are to burn food when cooking at high temperatures, and the more it'll stick to the pot leaving that 'burnt-on' look.
