Fried potatoes roasted with Porcini wild mushrooms

Before the introduction of non-stick coatings, stainless steel pots and pans were the go-to items in the kitchen. Stainless steel is composed of iron and a number of other metals, making it more durable than other forms of cookware, and able to withstand the wear of many years of use. Cooking with stainless steel is different than using non-stick cookware; if you don't do it properly, your food will burn and stick to the bottom of the pan.

Peel the potatoes and wash them thoroughly under cold water. Slice the potatoes to your desired shape.

Heat the stainless-steel pan over medium-high heat until thoroughly heated.

Add enough cooking oil to cover the bottom of the pan. Let the oil heat until you see vapors rising.

Add the potatoes to the pan, adjust the heat to medium-low and let the potatoes cook undisturbed for at least two minutes. After two minutes, test the potatoes with a spatula. If they are sticking to the bottom of the pan, leave them alone. Continue to test them periodically until they do not stick to the bottom of the pan.

Cook the potatoes until they are fork tender, stirring occasionally.

Remove the potatoes from the pan; add salt and pepper to taste.


  • Always use heat-resistant utensils when cooking with high heat, such as those made of wood or metal. Avoid using rubber or plastic because of its tendency to melt when used with high temperatures.