[Avocado]

I'm new at this cooking thing. But I like cooking for my two kids and my wife. I'm trying to get me a new stainless steel skillet. I prefer the 12 inch or is 10 inch better. But, the main question is, how do you avoid the sticking to the non non-stick? And how do I keep it clean for years to come - it seems some people use their stainless for decades.

[Jason]

Well i wanted to say that i know how you feel, i am just now getting into all the real cooking stuff but i enjoy it. You ask if a 10" was better then a 12", well in my eyes if you have a wife and kids then you would want to get a 12" skillet just because a 10" i see as great for cooking thing just for yourself or you and your wife. But a 12" can be a bit to much pan for small stuff so you may want to try and get both, and as far as cleaning i am sorry i am not much help on that topic. I only have non-stick right now.

[RunningDuck]

So far as size goes, it depends entirely on your needs. Like Jason said, if you're cooking for your entire family, 12" is probably best. But it depends on what you're doing with it.

Important tip: a heavy, thick bottom to the skillet is important. A thick bottom will convect the heat evenly across the pan, whereas a thin bottomed pan will have hot spots, which leads to burnt food. The thick bottomed pans are more expensive, but it's worth it, if you look at it as an investment.

So far as cleaning and care, always hand wash in a mild detergent. Don't use steel wool, it'll scratch the bottom of the pan and that'll lead to sticking. Nylon pads, dishcloths or sponges only.

Barkeeper's Friend is extremely helpful, but not necessary. You can find it online, or in most specialty cook shops.

Make sure you dry it thoroughly. Mineral deposits from drying water probably won't do much damage, but I like the nice shine of well cleaned stainless steel.

[Jason]

Well runningduck thank you very much i think you helped us both with that one. Now i too know about a thick bottom pan and how to clean it. Thanks again.

Oh i have to say i really like the shine as well lol

[Grumio]

By "thick-bottomed pan" I think R. Duck means a stainless steel pot, pan or skillet with an aluminum core.

[phatch]

Use the right amount of grease agent.

Leave the food alone until it releases. That's the time to turn it.

And you don't want a perfect relaease. The bits that stick are the source of great flavor in pan sauces.

I also discourage the use of metal utensils in the pan as they'll scratch it up.

Many people choose to use a non-stick skillet for eggs and fish. They can be cooked well in stainless steel but non-stick makes it much easier.

Phil