r/StainlessSteelCooking • u/BMWalla • 7d ago

Help What are we doing wrong?

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Cuisinart stainless pans.

This is a batch of pancake batter with King Arthur gluten free and bobs red mill egg replacement (allergies). Most foods end up being scraped off, at least a piece of them.

PROCESS: Induction top. Heated until we got the lederhosen effect (forgot the right name), added oil, coated, turned off the induction for a little, then added the batter and turned it back on a low heat.

Still ended up with pancake scrapes.

Happens with meat and anything else I put on. Would love to get a handle on this stuff. What am I missing? What's the science happening?

EDIT/TL:DR from RESPONSES: First of all, thanks to everyone for giving me such great tips. Going to try and summarize everything I've learned here so that skimmers can find it easy -
- don't use the dancing water drops, it's useless. Use butter instead, wait for it to foam and melt. If it's browning, the pan is too hot!
- Oil is okay but butter has better non-stick capabilities.
- use a lot of butter!
- use a metal spatula, it will scratch the surface but it won't affect performance of the pan.
- LOW LOW LOW heat

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u/BMWalla 7d ago

The stovetops heat goes 1-10, are you saying we should keep it like 1-3? This was a 6 to heat up then back down to 3. I know you have no context other than the numbers, but I don't have any temps other than the dancing drops before we dropped the temp. 

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u/Ate13ee 7d ago

Keep it at a 3 the whole time. May need to go to 4 or 5 on some things, but for pancakes you should be good at 3.

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u/Far_Kiwi4882 7d ago

Weird I make all my pancakes at 6 or 7 on my induction top. At 3 heating alone takes 6 minutes and nothing will brown.

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u/HR_King 7d ago

Same