its years since i "proofed" a stainless steel frying pan

i have a thick based prestige stainless steel pan and it does a fantastick job at advertising sticks like sh1t regardless what action i take

any ideas please the pan is new and has never worked properly

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the process is known as "seasoning" in the trade.

clicky

excelent
i tried all combinations off oil salt and water and got nowhere

do you let it boil dry!!

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you guess is as good as mine, i only found the link using the term "seasoning"

i would try filling the pan 3/4's full of the solution, and then boil it until its reduced to an 1/8'S full, anymore and it may tarnish the pan?

the instructions are not that clear

ok cheers

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http://www.hub-uk.com/cooking/tipsseasoning.htm

Seasoning a pan!

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would certainly work on cast iron as they are tough as old boots
not shure about stainless steel though

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For stainless steel you want a cup full of vinegar and water, then bring it to the boil, for a few minutes.

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excelent scruff thats the second vote for vinegar

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I've never done it the way suggested so far.

I put a hazelnut sized amount of lard in the pan and heat. Let it run all over the bottom of the pan and keep heating until it starts to smoke. Keep it going a little longer whilst the fat turns yellow, pour off and allow the film to cool.

Never wash the pan, just wipe it with a paper towel.

You do not want a non-stick finish — you can buy that cheaply. You should be aiming for a finish that will hold a pancake whilst you tilt the pan. It's impossible to cook a good thin pancake in a non-stick pan or a sticky pan either. You need it to hold whilst you tilt and turn the pan so the pancake gets a swirling pattern on its outside.

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you could try potato peelings if the vinegar method is no good.

clicky

thanks stods a reo

to be honest its years since i peeled a potato as a lot off the taste texture and vitimins are just under the skin

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This is an interesting discussion. thank you for sharing

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