Cookware Suggestions

Q: This is my first time in *this* newsgroup so forgive me if this is an old topic... I'm looking at purchasing some decent cookware and I'm having a tough time deciding what to get. The brands that I've been looking at are Calphalon and All Clad; hard anodized aluminum vs. stainless steel; regular vs. non-stick. The non-stick varieties make sense since you do not need to use as much fat when cooking. But no non-stick surface is going to last a lifetime and it is hard when you do want stuff to stick to the pan for deglazing. The hard anodized aluminum can be placed in the oven. How does a hard anodized surface compare to stainless steel? I'm just getting more into cooking now since I have more free time than I use to. Any advice?

A: I don't know about the other types of cookware you spoke of, but I have stainless steel and I like it pretty much except that I can't fry potatoes in them without them sticking. Maybe someone knows a solution to this problem. There are several possibilities to the problem. 1 The pan has not been seasoned and is scrubbed too hard. Even stainless needs to be seasoned. Not as much as cast iron but none the less it should be seasoned. 2 You're not following the first rule of frying "Hot pan - cold oil = No stick. It is important to remember the pan heats the medium (oil butter, water etc.) and then the medium cooks the food. The exceptions to this is blackened food and ultra low fat cooking. In short you are not letting the pan and oil get hot enough before starting to fry. 3. You are overcrowding the pan and/or your burners are not hot enough to keep up the temperature in the pan. Remember whenever you add cold food to the pan you are transferring heat and lowering the temperature of the pan. 4 Finally, the potatoes are too moist. This results in the same effect as # 3. Good Luck

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