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