Welcome to General Chat - GAW Community Area
This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an integral part of the GAW experience for many of us.
Based on its evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.
Rules for General Chat
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Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
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Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
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Personal anecdotes, puzzles, cute pics/clips - everything welcome
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Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
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Try keep things light. If you are bringing in deep stuff, try not to go overboard.
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Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
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If you find people violating these rules, deport them rather than start a argument here.
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Feel free to give feedback as these rules are expected to keep evoloving
In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way
I tried to cook a ribeye in the stainless last week and wasn’t impressed. Cast Iron is much better! My husband is a little obsessed with outdoor cooking and I don’t mind. We have blackstone, pellet & gas grill but we have the room. I’m got an old family home really cheap. I’m sure it was me and not the pan. There’s a learning curve with stainless. Watch some videos and cooking, cleaning and brands. American Test kitchen has a good video. Bar keepers friend or bon ami (I think they are the same can’t find bon ami anymore) helps clean the pan. I let it soak several hours in dawn and bar kf. I have not cooked anything yet that didn’t stick or make a mess in the pan. It’s just the food jiblits left. There’s a stainless steel pan that’s like a wok (don’t remember the name) it seasons as you cook. It was more than I could afford because I needed a new set of everything. It was at least twenty years old non stick. Good luck on the cooking and cookware hunt.
I'd think that stainless will need to be seasoned with oil before it can be properly used. Chinese woks are like that.
Well as usual I’m a day late and a dollar short!
Yeah, use some olive oil and swish it around as it gets hot and let it stain the surface brown.