Wife was craving comfort food so I made us some goulash in the Lecruset last night.

  • PiecePractical@midwest.socialOP
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    1 year ago

    Is there a trick to getting stainless to release food in a reasonable way? I’ve tried it a couple times and whatever I cook ends up feeling like it’s epoxied on. I assume it’s a me problem since so many people speak positively about it.

    • thepianistfroggollum@lemmynsfw.com
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      1 year ago

      Throw some water and dish soap in it and simmer for like 5-10 minutes. It’ll loosen everything right up.

      Or, what I usually do is fill it with hot water and soap as soon as I’m done with it so by the time I’m done eating it’s good to go.

    • AA5B@lemmy.world
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      1 year ago

      Is your stainless single ply? I just went back to stainless (and cast iron) after not using it since I was a kid, and have the opposite question. When I was a kid, it was horrible how everything stuck or burned, and such a pain to clean. Now I pretty much never have a problem with anything sticking.

      But I have to wonder if it’s me finally getting the hang of cooking, or is it mostly old single ply stainless vs new 5 ply?