Stainless Steel cookware

I have an opportunity to get some SS cookware,  but have never used it without a non-stick finish.   Is sticking a real issue with SSteel?    Sure would appreciate hearing from any of you who have used it.   Thanks!!

Hi Randy!  I have a set of Revere Ware stainless that I got when I got married over 27 years ago.  I have no complaints about it.  Sticking can be an issue, you just have to use a little oil or butter/marg. when cooking eggs, ground beef, pancakes, or anythng like that.  It has never been a problem though.  If something does stick, I just let it soak a little while, then usually have to use an SOS or Brillo pad, and it comes right off.  Times when I really burned something it came easily off if I  just put some water in, bring to a boil, and again, comes right off with a dish rag and sos.  Once I almost caused a fire when making Christmas cookies, a recipe that you melt peanut butter and margarine and I forgot about it, went to get dh at work, came home and flames leaping out from pan and oven!  No major damage thank goodness.  I thought the pan was ruined - it was totally black.  Dh cleaned it best he could, then scrubbed with an sos, and it was almost good as new - still use it today almost daily.  It is just a little more darker than rest of the pots, but still shiny  I do have a couple of teflon frying pans, in addition to the Revere Ware to use if I want to.  I sometimes think about getting a new set of the more recent cookware, but then again, why should I spend all that money when mine performes perfectly.  I don't think Teflon would last 27 years without a scratch.

Betsy

Randy, I should say though, that the better quality ss cookware is the best way to go.  Cheap sets won't be as durable or perform as well.

Betsy

Pre-heat your pans or skillets on medium high for 3-5 minutes before putting oil or fat in it (NO cooking spray), then give it 30 seconds for the fat to heat before putting meat or anything else in it to dry or saute. That is all it takes.

And yes, don't buy the cheap stuff, the better quality will last you a life time.

I have a set of copper bottom Revere ware from the  early 1950s and they are still like new, except Paul Revere's portrait has disappered(worn off from long use and polishing after every use). Also have a few pieces of Calphalon stainless that was still made in the USA and like it very much. NO non stick cookware for me. You don't see any of it in commercial kitchen and should tell us something.

If yu accidentally burn something and it is really stuck bad, get a box of Arm & Hammer Washing Soda. Put a heaping TBsp full i the pan, fill with hot water and let soak over night. Works every time.

But do oit use the soda on anything but stainless or glass.

I have both Revere and Farberware and use them all the time with no problems.  They do clean up well even after a disaster.  I make a paste of baking soda and water and rub it on a badly burned pot and let it sit a while and the burned-on stuff comes off easily with a bit of scrubbing.  I have one All-Clad pan that is my "luxury" pan and that one is the BEST ever.  Yes, price does matter - go for the best if you can, All-Clad or Calphalon.  No non-stick for me...I've thrown away pans with no finish left and I don't want anyone eating the finish that comes off.