Learn how to use stainless, people…
These pots and pans are stellar. It has everything I am looking for in a cookware:- Tri ply means even heat distribution and heat spreads to the SIDES, not just concentrated at the bottom- Tri ply also means there’s no glued on heating bottom that can come off especially during daily dishwasher abuse- no handle means it can stack- no handle also means there are no bumps or rivets that prevents easy cleaning. It’s one continuous piece of stainless, which is the ideal in terms of cleaningFor people complaining about sticking…you need to learn how to properly control heat and timing. Years of teflon non stick has conditioned our cooking habits to just “heat up the pan a bit, add some oil, if any”. There has been no instruction on what is proper, because on teflon, it honestly doesn’t matter. The downside? Forever chemicals in our bodies.Ok for stainless steel, cast iron, carbon steel, basically anything without a teflon or coated surface, do the following and you won’t see sticking:1. Heat the pan DRY until water beads up when you splash a little water in the pan. If it breaks into small beads, it’s too hot. If it sizzles instead of beading, it’s too cold.2. Add oil, enough for a thin layer covering the pan.3. Wait for oil to start smoking, just a wisp of smoke. Turn your burner to low when it has, and wait for the oil to continue tosmoke for 15 seconds. Want a more non stick surface? Wait longer.4. Put your food in and enjoy non stick without the forever chemicals.Bonus: depending on the heat, the food material, some sticking is inevitable. This is normal. It will happen on any surface, teflon or not, where some food burns a little due to the heat being too high. It’s ok, because all you need to do is splash a little water on the burn/sticking region, and do some light scraping. The steam from the heated water will lift any stains off.In fact if you really mess up the heat control and a lot of sticking happens (I’ve been there lots, it’s part of the learning process), you can do the same thing - heat the pan up and sprinkle water on the burned stuck on bits, lightly scrape off - to clean the pan before taking it to the sink to fully clean.It’s all about heat control and timing. Learn how to become a better cook, get that beautiful sear on your meat and veg, and everyone will thank you. You can do this!By the way I attribute all my learnings on seasonings to this legendary YouTube channel, Wok with Tak. Small channel, yet this guy posts every day about proper stir fry technique on stainless. If you want basically a video version of the tips in this review, give him some views!