Posted on 10/12/2022 10:26:02 AM PDT by mylife
Stainless steel pans are the workhorse cookware in most restaurants. But yours are probably just sitting there, neglected after your last attempt to fry a chicken breast somehow glued the poultry to the metal, resulting in a mangled meal and a burnt-on ring of carbonized protein firmly stuck to the bottom of the pan.
“There’s got to be a better way!” you exclaim, as if on your own real-life infomercial. And I assure you there is: using science and proper heat management, you can exploit the Leidenfrost effect to give your stainless steel cookware non-stick superpowers.
We don’t want to oversell this, so let us clarify that you’re never going to be able to crack a raw egg into a cold stainless steel pan with no oil, fry it on low, and slide it right onto the plate. But your food will move when it needs to, and you’ll never again have to add a chisel to your dishwashing tools.
How to use stainless steel pans correctly Unless you’re just warming something up, you should never put food into a cold stainless steel pan—always pre-heat your cookware before putting anything on it, even oil.
There are a couple of reasons for this. First, as cold, protein-rich food (like meat or poultry) heats up along with a cold pan, proteins bond with some of the elements in the metal, like iron atoms. This is why your ill-fated chicken ended up glued to the pan last time. There’s no scientific consensus as to why this is
(Excerpt) Read more at popsci.com ...
He should try the low heat then high sear approach.
Cook the steak in an oven at 250 degrees for 45 minutes (or until it is just medium rare), then sear it in a skillet on medium high (with 2 tbsp of vegetable oil) for 1 minute per side.
He will get an even cook inside from top to bottom, with a good Maillard reaction on the outside.
-PJ
Thanks. I will tell him.
One of the most important things to consider is the quality of a cookware. Investing in high-quality cookware like AllClad will save you a lot in the long run. AllClad runs well over $100 per piece, but they come with a lifetime warranty, even for their nonstick stuff. I’ve sent several nonstick pans back to them and they send brand new cookware back. Their stainless stuff is almost indestructible. Quality makes a big difference.
And yes, please don’t put cold water into a hot pan. Even the best quality stuff will warp over time and that’s one of the limited conditions they won’t replace over.
bkmk
sacrilege !!!!!!!!!!
What’s bad is the instant grease fires
Homemade Copper Cleaner
https://www.tipsbulletin.com/homemade-copper-cleaner/
Copper pots cleaned up really well using vinegar, baking soda
and lemon juice. Baking soda is our friend (it also is used
to kill rats!) There are several recipes on the net...some using salt, ketsup,etc. check it out.
About 2 years ago, I bought a skillet I saw at WalMart called Green Life.
It’s amazing. Nothing sticks to it and it’s tough.
I’ve given up on Teflon coated crap.
Remember when the ATF was going after Chore Boy scrubbers because you could use them to craft suppressors? I think it was during Obama’s reign.
Seriously?......................
yup I do
Yes, seriously. I hit every store in town buying them.
Apparently, they forgot to go after soda bottles, and potatoes. Morons.
In their overreach They cared nothing about housewives who scrub pots and pans with them.
Nice idea. Thanks.
Thanks for posting!
I’d agree if the thread topic were cast iron cookware, but we’re talking about stainless steel here.
Don’t have that problem with Lodge cast iron cookware. Not the cheap ChiCom stuff that has poisonous metals mixed in.
I use my late grandmother’s deep black cast iron frying skillet. It’s served three generations well and since my son has already claimed it for when I’m gone (I told him he would have to wait until then), I suspect the next couple of generations will be using it as well. When seasoned properly, a few swishes with a sponge after using is all that is needed, and it goes back onto the stove top-awaiting its next use.
Over the 45+ years of our marriage, hubby and I have wasted a lot of money on high-dollar cookware. I still have a couple of those pieces, but they are seldom used. Nothing beats a cast iron skillet for cooking meat properly.
Thank you! Tired of using the belt sander on my stainless steel pans.
I do steaks, fried chicken, fish, french fries
Cast iron may not look as pretty, but it is the best in my opinion. After seasoning it when new, then a little non-stick food spray (also good for keeping mosquitoes from breading in still water) and rarely anything really sticks. And if it does, it can take steel wool. May need to be seasoned somewhat if so, and do not was with soap. Also, a heavy one with a tight lid can replace an oven for many foods. Use very low heat. Thank God for all.
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