Stainless Steel Cookware Help.

Q: You do need to season the frying pan - I used the same method as for cast iron and it worked OK. It still won't be as non-stick as real non-stick, but it is a good bit better than unseasoned. The crud you get when frying bacon comes off OK with a nylon brush after a good soak now I've seasoned the pan, where it used to take a pan scourer. Hope that helps.

A: The instructions that came with my stockpot include: "Cleaning: Wash with hot soapy water. For burned on food, use a nylon or plastic scouring pad. Do not use steel wool as it may scratch and dull the finish." Even more interesting: "This cookware is not recommended for prolonged use or storage of salty or high acid foods or beverages (i.e. pickling, wine or beer fermentation). Salt can cause pitting (white spots or small indentations on the inside of cookware. Always add salt after water has been heated a bit in the cookware." I can't say. Is the water in your area "hard", that is, does it contain a lot of dissolved minerals? Are you washing with a dishwasher, or using an unusual detergent? Are you sure that you're rinsing thoroughly with water that's warm or hot, so that no bubbles or foam remain before drying? Those are the things that come to mind, but I have to say that I've never seen white splotches on my cookware, so I'm no expert. Cast iron pans are seasoned, so they have a non-stick surface, or at least a less-stick surface. I'm suprised to hear that aluminum doesn't give you the same sticking problems as stainless steel - they both have similar properties (you shouldn't try to season aluminum either). Other than using enough grease or oil or butter, I don't know how to prevent your problem. How about contacting the company, and asking them? Say, is the inside surface very very smooth, like a mirror? That might make a difference.

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