For a person who is considering making the leap from nonstick cookware to stainless steel, what "how to" tips would you share for cooking and cleaning? I've heard that its best to heat the SS cookware first, cool it for a bit, add room temp oil, then cook. For clean up, I've heard that you must buy a brillo pad made for SS, and scrub the bottom to keep the "brown" off......any other ideas/thoughts? Seems like a lot of work. Is it worth it?
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3/25/11 at 6:28am