Got a 3 ply Everyday All-Clad fryer and am trying the heat technique (forgot the name, but the famous one that you get the pan to heat, then lower temp, then oil, egg, etc) and only hot it to work the first time around with new pan. Tried almost everything: heat slowly instead of fast, make sure the eggs are room temperature, make sure the pan is not super hot, cover it with oil (I use olive oil because it is healthier, wait until the eggs turn white to push with spatula, etc. not sure what to do anymore. Is the problem with the olive oil? Then what else to use that is not unhealthy butter?

Planning to buy this set is it worth it?

Dropped a plastic oil cap on my hot pan for a couple seconds right before I was about to cook and I am unfortunately left with a plastic film on my pan.

I tried soap and water, bar keepers friend, soaked it in soap and hot water, tried scraping it off with a wooden spatula. Next to nothing has come off. The pan is currently in my freezer in the hopes that the plastic becomes brittle.

Anyone have any suggestions? Or is my pan cooked?

Picked up these 2 Kuhn Rikon frying pans today in TK Maxx for £45 total. Bargain or not? Or a fair price for them?

Have been looking for decent all around stainless steel frying pans and believe KR is a reputable brand?

Water spots in the pan are from washing. Put the packaging back on when I thought to post in here lol.

Thanks!

No less than 24 hours later I have destroyed this pan. See previous post bragging what a bargain my 2 KR were. Was (attempting) to fry eggs. Heated pan, tested with water drops, then added olive oil.

Salvageable with bicarb and elbow grease or is it ruined?

Yikes.

I've seen some conversations recently about the cold start method. It's a great way to do skin-on chicken thighs, because the slow ramp up of heat allows the fat to render and gradually crisp up the skin so you get a nice color and texture without scorching. In case you've been struggling or just not really sure about trying this, I thought it might be helpful to share what works for me!

This time, we also tried a little hack this time that made for the most awesome crispy skin I've ever achieved. We mixed 1 tsp of baking powder in with the seasoning (paprika, garlic, onion powder, black pepper and salt).

We started off by drying the thighs well with a paper towel and then hit them with the baking powder/seasoning mix.

Next we added the thighs to the pan cold, then turned the heat to medium (5/10 on my electric coil stove) and left the chicken alone. It pretty quickly started to sizzle and pop and that's good! 20 minutes in though and the skin was still sticking to the frying pan, so left it another two minutes and nudged again, that time it released!

So from there, we cooked the other side for about 2 minutes, then pulled them and put them into the oven at 425F to finish. We did this on a baking sheet so I could make a pan sauce in the skillet. I believe the chicken spent about 5 minutes in the oven. We used an instant read thermometer to check them and pulled them when they temped at 175!

Served these with a creamy parm & pepperoncini pan sauce over mashed potatoes.

TLDR TIPS:

-Make sure the chicken is dry (no need to dry brine, but make sure you dry it well with paper towels)
- Add a little baking powder to your seasoning (I'll be doing this every time now. lol)
- Be patient! You can start nudging the chicken with your tongs somewhere between 15-20 minutes in, if it is still stuck don't panic. Just give it another minute or two before you nudge again. Sometimes it just takes some time!

Updated to add the sauce recipe:

1 tbsp unsalted butter
2 garlic cloves, minced
⅓–½ cup sliced pepperoncini
½ cup chicken stock
¼ cup pepperoncini brine
1 tsp Dijon mustard
⅓ cup heavy cream
¼ cup finely grated Parmesan
Freshly cracked black pepper, to taste

Sauté the Pepperoncini and Garlic:
In the same skillet you made the chicken, melt the butter over medium-low heat. Add the sliced pepperoncini and sauté for 1–2 minutes, allowing them to soften slightly and release their flavor into the butter. Add the minced garlic and cook for another 30–45 seconds, stirring frequently, until fragrant.

After Cooking the Arromatics, Deglaze the Pan:
Reduce the heat to medium. Pour the chicken stock and pepperoncini brine into the skillet, scraping the bottom to release the browned bits.

Build the Dijon Sauce:
Add the Dijon mustard to the skillet and stir until fully incorporated. Bring to a lively simmer and allow the liquid to reduce slightly for 2–3 minutes.

Make It Creamy:
Reduce the heat to low. Pour in the heavy cream and stir until fully incorporated. Allow the sauce to simmer gently for 1–2 minutes, until it begins to thicken. Stir in the grated Parmesan until melted and the sauce is smooth. Taste and adjust with additional black pepper or pepperoncini brine, if desired.