How to stop diced potatoes sticking?

WaterPixie said:
What is going on here?! Does no one have a definitive scientific answer?
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The only difference here is that you cut the potatoes, right? She did the cooking, am I understanding that correctly? She thinks it's because you didn't cut the potatoes small enough, but I regularly don't cut potatoes small or I have uneven knife cuts, and my potatoes don't stick. I don't use a thermometer to check pan temperature and I don't dry my potatoes, either.

You said your pan isn't very non-stick anymore, so sounds like the non-stick coating has worn off. I think it's the pan then. Cheaper cookware wears out faster than decent quality pans. Some really great cookware never wears out. It's worth spending a little extra on something that makes the job easier and the end result taste better. There's affordable decent quality stuff out there but I don't think Greenpan is a good value in the long run.

And there's also this to consider:
Should You Cook With GreenPan? It's Complicated
 
JAS_OH1 said:
The only difference here is that you cut the potatoes, right? She did the cooking, am I understanding that correctly? She thinks it's because you didn't cut the potatoes small enough, but I regularly don't cut potatoes small or I have uneven knife cuts, and my potatoes don't stick. I don't use a thermometer to check pan temperature and I don't dry my potatoes, either.

You said your pan isn't very non-stick anymore, so sounds like the non-stick coating has worn off. I think it's the pan then. Cheaper cookware wears out faster than decent quality pans. Some really great cookware never wears out. It's worth spending a little extra on something that makes the job easier and the end result taste better. There's affordable decent quality stuff out there but I don't think Greenpan is a good value in the long run.

And there's also this to consider:
Should You Cook With GreenPan? It's Complicated
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Please state exactly how you cook diced potatoes in a pan. How YOU do it, and exactly what you use. Thanks
 
WaterPixie said:
Please state exactly how you cook diced potatoes in a pan. How YOU do it, and exactly what you use. Thanks
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It totally depends on which of 30+ different recipes using potatoes that I'm cooking. I really don't think it's going to apply here because I'm not cooking gujarati, and I'm also convinced your issues lie with your cookware.
 
JAS_OH1 said:
It totally depends on which of 30+ different recipes using potatoes that I'm cooking. I really don't think it's going to apply here because I'm not cooking gujarati, and I'm also convinced your issues lie with your cookware.
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What pans and pots should I buy? Thanks
 
WaterPixie said:
What pans and pots should I buy? Thanks
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I honestly think cast iron is some of the best valued, longest Iasting cookware you can buy (I've got 5 cast iron pans of varying sizes), but if you cook a lot of acidic foods you might need something else. Enameled cast iron is excellent for all purposes (I've got 4 of those Dutch ovens with lids). I like All Clad for my non-stick sautee pans (I've got 2). I have a carbon steel wok. My sister likes Calphalon but she doesn't cook as much as I do--I don't think they hold up well over long periods of time. I had some once that lasted about 10 years before they wore out.

What kind of pan is that Greenpan, is it a skillet, pot, or what?
 
JAS_OH1 said:
I honestly think cast iron is some of the best valued, longest Iasting cookware you can buy (I've got 5 cast iron pans of varying sizes), but if you cook a lot of acidic foods you might need something else. Enameled cast iron is excellent for all purposes (I've got 4 of those Dutch ovens with lids). I like All Clad for my non-stick sautee pans (I've got 2). I have a carbon steel wok. My sister likes Calphalon but she doesn't cook as much as I do--I don't think they hold up well over long periods of time. I had some once that lasted about 10 years before they wore out.

What kind of pan is that Greenpan, is it a skillet, pot, or what?
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You bought all clad non stick pans? I read that non stick always wears out so never to buy expensive ones. Tefaĺ ones are fine I read.

My pan is the Barcelona 30cm from I think 2020 or 2018. It's black in colour wits a silver handle.

I need various pots and pans of various sizes. The ones my mum has are utter trash. The pots she has are aluminum JUDGE brand, over 25 years old.

Also I live in the UK. Not sure I can buy all clad here.

Also what do YOU use to boil pasta in? Wouldn't think you need something expensive like all clad, nor that it would make any difference for pasta and rice?

What do you make bulky dishes like chilli prawn spaghetti in? It needs to be deep, else lots overflows a pan like the one I have. I watch a girl who makes YouTube videos, cooking isn't the target of her videos, and she's uses a deep tefaĺ non stick for that.
 
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WaterPixie said:
You bought all clad non stick pans? I read that non stick always wears out so never to buy expensive ones. Tefaĺ ones are fine I read.
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Like I wrote, my 2 All Clad pans are sauté pans and I've had them probably 10 years or more. They still work great--no issues with the non-stick whatsoever. I paid $20 for them on sale, I don't find that terribly expensive.
WaterPixie said:
Also what do YOU use to boil pasta in? Wouldn't think you need something expensive like all clad, nor that it would make any difference for pasta and rice?
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I don't boil anything in my All Clad pans, they are sauté pans. I've got some old ceramic coated pots and I also use my enameled cast iron pots.

My favorite cookware is my cast iron. Some of it is probably 100 years old or more.

Edited to add that I also never put my pots and pans in the dishwasher or use abrasives to clean them. I will use metal utensils in my cast iron and my 1 stainless steel skillet but never in my non-stick cookware.
 
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