Everything sticks to this pan - using low heat - what am I doing wrong?
15741
Use PAM or a tablespoon of oil, heat pan on medium, and put in meat or whatever you wish to fry lightly. If you are frying chicken, for example, you will need to use about almost an inch or more of peanut oil (for high heat frying), preheat, and immerse coated chicken pieces in the oil. Always stand back from pan when you do this. As the previous comments wrote, this is not a non stick pan.
15742
Right. Food will stick to a pan that is not hot enough. If you are cooking with low heat for some food/health philosophy reason, get non-stick pans. If you are just unsure how to heat the pan properly for cooking, watch this video : https://www.youtube.com/watch?v=BMW74sHyljg
15743
It's a fry pan. You need to have some kind of fat to fry in. This is not non-stick. I love this pan and use it all the time.
1990023
yes I have the same problem. What I did was that i held the center tube while i tightened the head so it got really tight, and then it could pan without getting loose. However I think I am doing something incorrectly because I can't control the pan(how smooth it is). Another solution I figured only works when the center tube is in its lowest position and what I do is that I loosen the center tube(the thing that makes it stay in place vertically) so I can kinds control the pan but limited to the head staying on the lowest postion.
898168
i have not been able to figure that out with anything except for beef. I just turn my pan up to med-hi let it sit for about 5 mins to preheat, add about a half tablespoon of olive oil and it dosent stick.
788822
I have the same problem (food burns and sticks to bottom of pan). And yes, I also have an electric stove.
1859403
As long as you don't burn food, it does not stick. The key is using the right temp to cook, we use a lower temp than our old non-stick pans
2041336
Hi...I own two of these and love them. The Calphalon 5 qt tri-ply stainless steel dutch oven heats very fast. I've used it to cook curry chicken, brown stew chicken and even rice and I've never had food stick to the bottom. Here's the trick with stainless steel pots....if cooking meats, add about a tablespoon of oil to the pot before you add the meat, allow the oil to get very hot. Because the pot has a very thick bottom, it does take about 4-5 minutes to get very hot on medium heat. It is a wonderful pot....use the same utensils that you would have used in your nonstick to protect the interior from scratches. Give it a try!
2062255
I used a magnet and yes it sticks...so maybe it's a ferritic stainless steel? I don't know, all I know is a magnet sticks and I like the pan but the edges are a little rough and do make indentations in my 1/2 sheet pan.
1784682
I've only had this only since May, I think.I find that if you cook on low heat foods do not stick. But on slightly high heat like medium-high ,it does stick .It does have a nice smooth ceramic surface which is easy to clean.I have no idea how long the non-stick surface will work
704532
Mine doesn't stick like that at all. I hit it with spray-on cooking oil (iron unplugged, not even warm) maybe once every dozen waffles or so and even that is probably more than mine needs. And I use a boxed waffle mix with water, too. I let it warm up exactly one minute before pouring in the mix, flip it, let it cook for 4 minutes using the timer as a guide. Couldn't be easier. Only time it got gnarly was when I poured in too much mix and it cooked over the edges of the black plates, oops. Maybe you should try another mix. Even the generic Safeway mix works fine for me, nothing too fancy required. Mine doesn't stick like that at all. I hit it with spray-on cooking oil (iron unplugged, not even warm) maybe once every dozen waffles or so and even that is probably more than mine needs. And I use a boxed waffle mix with water, too. I let it warm up exactly one minute before pouring in the mix, flip it, let it cook for 4 minutes using the timer as a guide. Couldn't be easier. Only time it got gnarly was when I poured in too much mix and it cooked over the edges of the black plates, oops. Maybe you should try another mix. Even the generic Safeway mix works fine for me, nothing too fancy... » Read More Mine doesn't stick like that at all. I hit it with spray-on cooking oil (iron unplugged, not even warm) maybe once every dozen waffles or so and even that is probably more than mine needs. And I use a boxed waffle mix with water, too. I let it warm up exactly one minute before pouring in the mix, flip it, let it cook for 4 minutes using the timer as a guide. Couldn't be easier. Only time it got gnarly was when I poured in too much mix and it cooked over the edges of the black plates, oops. Maybe you should try another mix. Even the generic Safeway mix works fine for me, nothing too fancy required. « Show Less
807279
It will stick because people tend to make it too hot. The pan holds heat very well. A good olive oil is needed.
30476
all I did was spray some non-stick spray all over inside the bottom the first few times. now, I just spray the bottom very lightly, and nothing ever sticks, even on the sides where I haven't sprayed. I just wipe out and use my scraper and/or clean with plain water. I guess my baker is seasoned very well by now ... been using it several times weekly for a little over a month. also, I usually proof my bread in the baker and start baking in a cold to warm oven (warming the lid some).
1991559
I would say that yours is flawed. I have been so happy with mine that I'd be surprised if you were treated less than graciously by the seller. The total non-stickedness of this pan is part of what makes it great. Get a good one.
1969084
We have never had an issue with sticking. A friend used spray Pam on it one time and caused all sorts of problems. A film residue. We cook with no spray or anything and never have an issue. Our daughter has the same stove and never an issue for her either. Maybe you got one with a bad finish. We use medium heat to cook cakes. Clean up is simple warm soapy water.
399066
Short answer: Yep.Longer answer: Yep. Just keep the heat on medium-low, and wait for the pan to heat up.
622785
I think I just sprayed on a little Pam, wiped it, and then set it in a 300 oven for a while. Now when I wash it, scrub it with a scrubby sponge, rinse, and set it upside down to air dry. I LOVE this pan.
1335236
I has the same problem until I learned this great trick for cooking with All Clad. Preheat your pan on low for a couple of minutes BEFORE any food hits the pan. It's ready when a little spritz of water dances across it. Then add your oil / butter. I was told it has to do with sealing up the microscopic pores once warm. Also, when you kick up the heat and add your food (like meat) let it brown and caramelize before turning. Hope it helps...
1224144
Here's what I remember from mine: Don't use any abrasive cleansers or scrubbers (not needed anyway because things don't stick), don't plunge the hot pan into cold water, use medium heat or less, and don't store pans on top of it unless you use the pad they provide. Oh, and no metal utensils to be used inside the pan. It's holding up very well for me - a couple of months now and no signs of wear.