Serious Eats: Talk
Using a new set of cookware
My last piece of 20+ yr old CalphaIon is now living with someone else. Being poor and not in need of an entire set, I purchased a couple of Revere skillets - which I have found have to be soaked, scoured and scrubbed every time I use them. Everything sticks!
Maybe I just need to use more fat - which seems to just makes the food greasier rather than easier to saute? Higher heat? I don't know. Is there a secret I'm missing? How do I cook without everything sticking and breaking up?
BTW, not in the market to buy cast iron or any new pans, just want to be able to use what I already have.