how to make food stop sticking
118381
I once read a suggestion that works: rub some vegetable oil (any kind will do, I assume) into the cold pan, and then add some Kosher salt and rub that into pan. Wipe dry. When you're ready to use, warm it a little, add a little more oil, and add the food for cooking.. It was suggested to me that I not wash the pan after, but just wipe it clean (sort of like cast iron treatments), but I have cleaned it and then repeated the oil and salt as needed. It works pretty nicely. By the way, if you get any stains on it, I have found that Barkeeper's Friend works miracles!
118382
In my experience with my glass top oven, it get's too hot or cold, if you have a gas range you might be able to control the heat better, and just a little bit of vegetable oil should be enough. If you have a glass top range like mine, go buy a Green Pan or any other ceramic coated pan at a fraction of the cost of the Cuisinart.
118383
You really need to follow the instructions, preheat pan on medium and use little oil and food shouldn't stick. Hope this is helpful.
1153400
It isn't supposed to stick, and mine never have. I have a Nonstick Frypan and a small pot. They work perfectly.
1190988
try using a bamboo skewers. You do have to throw it out after each use though
2166490
After I add water to the rice, I stir it before turning it on. That seems to help with any sticking problems. I don't get scorching unless I leave it on the warming cycle too long unattended.
1153398
One method that works for me is to pour a table spoon or two of a high temperature oil such as grapeseed, canola or sunflower oil into the pan and get it very hot. Then wipe out the pan until it is dry with a big wad of paper towel. BE CAREFUL! The oil is VERY hot! This generally frees up anything clogging the surface and restores the non-stick properties. Again, TAKE CARE with doing this! Then before each use, a wipe with a paper towel with a little oil on it will keep it seasoned. As others have mentioned, high heat for normal cooking with these pans isn't necessary but they will clog after a lot of use. One method that works for me is to pour a table spoon or two of a high temperature oil such as grapeseed, canola or sunflower oil into the pan and get it very hot. Then wipe out the pan until it is dry with a big wad of paper towel. BE CAREFUL! The oil is VERY hot! This generally frees up anything clogging the surface and restores the non-stick properties. Again, TAKE CARE with doing this! Then before each use, a wipe with a paper towel with a little oil on it will keep it seasoned. As others have mentioned, high heat for normal cooking with these pans isn't necessary but they will clog... » Read More One method that works for me is to pour a table spoon or two of a high temperature oil such as grapeseed, canola or sunflower oil into the pan and get it very hot. Then wipe out the pan until it is dry with a big wad of paper towel. BE CAREFUL! The oil is VERY hot! This generally frees up anything clogging the surface and restores the non-stick properties. Again, TAKE CARE with doing this! Then before each use, a wipe with a paper towel with a little oil on it will keep it seasoned. As others have mentioned, high heat for normal cooking with these pans isn't necessary but they will clog after a lot of use. « Show Less
263061
Thanks for your question. Steve, I use a q-tips or a the tip of cleaning sponge with soap a lot. The secret is always put water after use to the food do not get stuck in the crevices. I hope had help you.
851823
no have no trouble with food sticking but i always spray with a little pam before using. hope this helps
768121
You might have to re-season the pan. I haven't had a problem with sticking. Just remember this is not a non-stick pan, but a cast iron pan and some sticking is normal. It usually comes off easily with a brush under hot water, then I oil my pan and put it away. Follow the instructions online to re-season the pan and start over using it. Hope this helps.
1429438
We use a parchment paper on the bottom and Pam on the sides and it does not stick. Hope this helps
752448
Put the pan on the counter. Pour a glass of water in the pan so the bottom of the pan and the label are completely covered. Let soak for a few hours. It will slide right off. No goo or residue left at all. I left mine sitting for six hours, because I got busy and forgot about it. Perhaps an hour or two would be sufficient, not sure.
331342
No. This is a stainless steel pan. I have not had any problems with food sticking. If foods stick when finished cooking, cool pan and fill with water. Let soak for a while or overnight. Sticky foods remove quickly. Try using no-stick spray when frying eggs. They slip out effortlessly. I, too, love the high sides.
1254529
It's funny you should ask this question today. I have had a problem with tortillas sticking together in my warmer and just this morning did one of those head-slaps, thinking that parchment paper between slices would solve that problem. I will try it next time.
2101656
Add a little bit of water to pan while it is heating and your egg will not stick. Good luck.
2198836
Make you spray some oil in it and then it is wonderful! When you are in a hurry it gets too hot if you do not spray and everything sticks. Easy
960859
May want to use just a tad bit of non stick spray. I didnt have to use any but it might help a bit.
465136
Like Java's answer, I just pull it out. However, you may have some residue buildup that has caused it to stick. Consequently, you might try running some hot water over it in order to separate it. Once separated, thoroughly wash and dry all pieces before reassembling. In addition, you might try spraying cooking spray on the pieces before reassembling them.
1379322
I do not have a problem with food sticking. I do not put it in the dishwasher, and wash by hand.