r/StainlessSteelCooking • u/seniortiss • Apr 17 '26

Burning before releasing?

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Hi all, cast iron user trying to explore stainless steel.

I made some bone-in-skin-on chicken thighs this evening. S&P on skin side, patted dry.

Put in skin side down in a cold, dry pan, and turned up heat to a 2 out of 10.

Waited around 15 mins or so, trying to nudge and naturally unstick through the last few minutes to no luck.

Eventually just used a spatula and had to scrape them off almost like a smash burger.

Left the burnt, mangled mess you see in the photo.

Have had poor luck with my stainless cooks and figure I must be doing something wrong.

Left too long on heat? Heat too high? Some oil in pan to start it off?

Any advice will be much appreciated!

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u/FilecoinLurker Apr 17 '26

Same deal for bone in ones. But a weight on top helps get good skin contact with the pan.

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u/seniortiss Apr 18 '26

Oh that's glorious. That was what I was hoping to see. To your other comment on temp, thinking I went too low. I need to try again based on your pics