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LandB20 | Jul 23, 202008:07 AM     41

Been trying to cook with all clad stainless. Sometimes it goes well other times it's a disaster. I know to cook at a low temp and to cook at the right moment when the oil beads up otherwise everything could stick. I don't have a horrible issue with sticking. I have a problem with burning. Even on the lowest setting things cook quickly on the outside but are still raw on the inside. By time the inside begins to cook the oil is now burning as well as the outside of the food. For example pancakes or french toast don't stick much but the inside is raw when the outside is burnt. I like to use avocado and coconut oil to cook with mostly. Any suggestions? Thanks!

**Thanks for all the responses. You guys are a great help. I also wanted to add that whenever I try to brown meat it cooks fine but then after I have these horrendous white spots left on the pan. A cleaning with vinegar sometimes helps.. I know many recommend BKF which I'm not able to get my hands on currently but is there a way to avoid this from happening in the first place? Also boiling pasta.. I've read to always use low heat with stainless so how the heck do I boil water on low heat? It takes forever. Any time I raise the temp I get the blueish marks on the pan from it being too hot!** GAH! :|

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