Should I get the burger papers for this? Is there really a sticking problem after molding multiple burgers? Would olive oil work?
756211
Theres is a light sticking problem but they usually come free pretty easily. Might have to tap them out a little. Dont press on it to hard. I tend not to use the inset. The groves/indentations on both sides is enough to not cause the burger to plump up. I dont think you absolutely need the paper but it will probably make it easier.
756212
Hi RoZ, No need for burger papers. If you use the insert that has the popped up circle, that will pull the burger out nicely. You can also use cooking spray if you're unsure! Hope that helps!
54340
I use the same amount of 00 flour as a regular recipe calls for. I use Martha Stewart's recipe and add 1-2 Tblsp olive oil. I use a pizza stone from Sur La Table that can be used on the grill also. Preheat the stone to 450-500 and the crust turns out perfect after 10-12 min
855740
I had a sticking problem with one batch of donuts out of 3, with each being a different recipe. Some recipes are more self-lubricating than others. I tried to coat with vege oil but found that it just beaded up on the non-stick surface. PAM sounds like a good solution.
718554
First, you line the top and bottom with heavy tin foil. Make sure to leave a hole at the bottom for the grease dripping to fall to the pan below. After I cook, I have a water mist sprayer. I have a grill brush and scrub the grates. The mist turns to steam and helps get the stubborn stuff off. When the tin foil gets yucky, I replace it with fresh. Especially good if you travel with the grill and don't want grease in your car. Deb
414050
The very best way I have found - using flaxseed oil, apply a very light coating to all surfaces. Wipe until it looks almost dry. Then put in a cold oven face down, heat to about 500F, leave in two hours, let cool. Repeat 5 times. It's a lot of work, but when you are done the pan has multiple layers of a very hard coating. Flaxseed oil works better than vegetable oils. You can also do this on the grille. Reward yourself with one beer for every cycle and it won't seem like too much of a chore...
2146204
I am not sure why, but my first pan came with the instructions to season it by applying a thin coating of oil and put it in a pre-heated 200 degree oven for an hour. I used extra virgin olive oil, and followed the directions and it came out great. When I bought a second pan, the directions were like yours, but I followed the first set of directions instead. I have had great success with both pans and it is certainly worth a try do it that way instead. Also, to preserve the finish, I only use rubber spatulas on both of them. I hope this helps.
851823
no have no trouble with food sticking but i always spray with a little pam before using. hope this helps
554436
any burger shrinks a certain amount depending on the fat content. when pressed the patty is a little larger than the size for a bun. if the patty sticks when pressed just slide a butter knife under it and it comes right out. I LOVE MY PRESS!!
226825
I would be careful and tread lightly with an SOS pad. Probably it wouldn't hurt, especially if you didn't exert a lot of pressure, but if you scratch the surface, that area will always be a sticking point, as well as a place for rust to start. I've never found an SOS to be necessary. I always grease, butter or spray my pan, and if something does stick, I let it soak a little while, then use a plastic scrubber, and it always comes right off. Happy roasting!
667905
Use mayo. It sounds weird, but it works! We did that and have not had any problems since.
2179504
There was some sort of lacquer on my utensils that wasn't fully washed off, so I had to sand it. Olive oil is just as good, especially if you use them often enough - if you leave them for long periods of time (weeks to months without use) olive oil may get moldy.
616405
Hello Swim Mom, With my grill I just wash in hot water (no soap) and scrub with stiff bristle nylon brush. Then I dry completly. I sometimes dry in oven at lowest setting for about 10 minutes. Then I coat all of the grill with a (light) coat of vegtable oil. I just use a paper towel for this. Put all parts of grill in the oven upside down with foil on bottom of oven to catch any excess drips of oil. Turn on oven to 350 degrees and once it gets to 350 set timer for 1 hour. You might get some smell from the hot oil baking onto the grill so it might be a good idea to open window if you can. Let grill parts just cool in the oven after the 1 hour of baking. You may have to do this every so often. I use cast skillets also and sometimes have to re-season. Remember, just keep it oiled!
669286
Never spray Pam on non-stick pans! It will make them sticky and reduce their non-stick properties. It's not the oil in they cooking spray that is damaging, it's the accellerant. Even sprays labeled "canola oil" or "olive oil" contain these compounds, so don't use them at all on coated pans labeled non-stick. It is petroleum based and will dissolve the non-stick surface, ruining your pans or grills. Use oil or butter instead. The best way to use oil is to brush it onto the food you are cooking. Olive oil works fine as does canola oil, just keep the smoke-point of oil in mind if you're searing anything on high heat. Hope that helps. Never spray Pam on non-stick pans! It will make them sticky and reduce their non-stick properties. It's not the oil in they cooking spray that is damaging, it's the accellerant. Even sprays labeled "canola oil" or "olive oil" contain these compounds, so don't use them at all on coated pans labeled non-stick. It is petroleum based and will dissolve the non-stick surface, ruining your pans or grills. Use oil or butter instead. The best way to use oil is to brush it onto the food you are cooking. Olive oil works fine as does canola oil, just keep the smoke-point of oil in... » Read More Never spray Pam on non-stick pans! It will make them sticky and reduce their non-stick properties. It's not the oil in they cooking spray that is damaging, it's the accellerant. Even sprays labeled "canola oil" or "olive oil" contain these compounds, so don't use them at all on coated pans labeled non-stick. It is petroleum based and will dissolve the non-stick surface, ruining your pans or grills. Use oil or butter instead. The best way to use oil is to brush it onto the food you are cooking. Olive oil works fine as does canola oil, just keep the smoke-point of oil in mind if you're searing anything on high heat. Hope that helps. « Show Less
2272541
We haven't had serious sticking problems. We tend to use Pam Grilling or other sprays, as needed. Important to have a slight film of oil before you begin to cook.
1033055
Yes, you can make burgers and then freeze them. You would not freeze them in the press, as there is no way to seal them and might have an adverse affect over time on the plastic.. This question is actually not about the product but I thought I would answer you anyway.
2228473
I've used nothing but canola oil to get the grill seasoned. Get it screaming hot, cover down, anything on the grate from last use will pretty much be ash & easily scraped with the triangular cleaning tool. Use a small hand whisk brush to get rid of the ash. Another spray with canola oil & get'r hot again. IT WILL SMOKE. Nature of the beast. Spray burgers lightly with canola before placing on the smoking hot grate. I use nothing more than 90/10 mix. Too much fat means more flame up. I'll leave 'em on a couple minutes or less, give 'em a quarter turn, same with other side, then finish up with lowered heat until desired done. I do pretty much the same with steaks, chops, & fish. A light spray with the oil before slapping on the grill, prevents sticking & helps keep any seasonings where they should be, on the meat. For chicken, I've added 4 - 1/4" eye bolts to an old grill that raises the meat an 1-1/2" or so to slow grill the meat. I've found a basket type flat grill at Safeway I place on top of the grate when grilling fish, shrimp, veggies and sliced fruit. Again, I'll lightly spray it and the food before grilling. You're always gonna get some Smoke, but after the initial searing, turning the gas down & watching placement of your meat on the grill should keep the smoking manageable. Doug
18318
not a problem @ all. tip: place 2 circles of wax paper between each side of press when pressing tort. (1 piece on top and 1 piece on bottom. that way the dough wont stick to the press.