How can I avoid sorched/burnt fry pans?


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How can I avoid sorched/burnt fry pans?

DavidT | Feb 1, 2013 04:04 PM

I have two 10"-12" stainless steel frying pans that I often use. They have copper/aluminum sandwich bottoms and conduct heat well. The sides of the pans are about 2' high.

When I cook things like pancakes or fry eggplants slices at a high temperure, I get scorching & burn marks up the inside of the walls of the pans that take a brillo pad and a LOT of elbow grease to remove. Removing any scorch/burn marks from the bottom of these pans is usually much, much easier.

Is there any way I can prepare the sides of the pan to avoid getting these scorch/burn marks?

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