DIY -- no non-stick?

Now that you're over the shock of me saying don't buy non-stick cookware, I'll repeat some info.
I said before that if you do it right, you can deal with food stuck to your stainless steel pots and pans.
Now I'll tell you how to prevent it.
FIRST, the stuff most likely to stick is starch from rice, potatoes, pasta.
When the food is almost done cooking, put the lid back on the pan and turn off the burner.
There will be a little moisture left in the pan.  Putting the lid on captures it.
Turning off the burner lets the food finish cooking, stay hot, and absorb the moisture.
But it will stop the process of burning the food onto the material.
You can also put your plate or plates on top instead of the lid and get hot plates to serve on.
SECOND most likely is probably tomato.  The same thing applies.
THIRD most likely is fried food, but as I said, frying is bad for you.
Stir-fry might stick, especially if you finish off the rice and the rest of the dish in the same pan.

Once you've used this technique, you also use a good metal spatula to scrape the pan.

And if all else fails, like I said, fill the pan with water, put it on a burner on high.
This will re-cook what's stuck to the pan.
When the water comes to the boil, turn the burner off.
When it's cool, scrape and wash.
Use steel-wool soap pads if necessary.

© Patricia Jo Heil, 2013-2018 All Rights  Reserved