Cooking and Baking

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.

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