Ken Peavey wrote:Stainless Steel moves the heat FAST. They have a tendency to burn foods quickly if left unattended and especially when the heat is on full bore. It's the chromium and nickel that helps transfer the heat. If you are not used to using SS, be advised to turn down the heat to a lower level than you normally would.
Leila Rich wrote:
I burn my pots all the time, basically because I wander off and forget them
Leila Rich wrote:I burn my pots all the time, basically because I wander off and forget them After boiling off and scraping out the really chunky bits, I add a couple of tbsp baking soda to a bit of water and boil till dry, turn down low and cook it dry for a wee while.
Pour in some water and the burnt mess (usually) lifts right off. A bit of steel wool should finish it.
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