Fry them in a preheated pan with plenty of butter or cooking oil. To keep foods from sticking to stainless steel, bring them to room temperature first by taking them out of the fridge 15 minutes ahead of time.
#Stainless steel pot how to#
How to Keep Foods From Sticking to Stainless Steel You’ll make the most delicious sauce that you’ve ever tasted. Instead of scrubbing off that residue in your sink, pour a can of beer or yesterday’s leftover wine in your pan, add a few aromatic herbs like thyme or rosemary, introduce some decadence with a lump of butter, and bring the whole thing to a simmer. Much has yet to be discovered about it, but researchers generally agree on one thing: it’s the reason why seared steak, sautéed mushrooms, toast bread, and roast coffee are so delicious. The Maillard reaction is a complex chemical reaction that sets off when cooking protein-rich foods at 280 to 330☏, producing hundreds of new aromatic and flavorful compounds that impart an umami (savory) taste to your food. That residue packs a ton of flavor thanks to the Maillard reaction. When browning red meats, birds, and fatty fish, bits and pieces of food get stuck to the bottom of the pan and turn into a sticky brown residue: Searing steak in a stainless steel frying pan Less so for eggs, omelets, whitefish, and pancakes, which tend to stick to the surface (in which case you may be better off buying a cast iron, carbon steel, ceramic, or non-stick pan).Īsk any chef what it is that sets stainless steel pans apart from all of their other peers, and they’ll almost always reply to you with two words: pan sauce. Stainless steel pans are good for searing steak, poultry, and salmon, shallow-frying French fries, fritters, and fish sticks, and simmering sauces or gravies. However, low-fat, high-protein foods are prone to sticking to it. Their metallic surface excels at browning steak and searing foods in general. Stainless steel pans are sturdy, oven-friendly, and dishwasher-safe, and a good overall choice for daily use. So, what can you cook in stainless steel?
By the end of the post, you’ll have an easier time telling whether or not this type of cooking vessel is for you. But what does that mean, exactly?Īs a long-time owner and tester of stainless steel pans and pots, I’m going to tell you what you can-and cannot-cook in stainless steel. Everyone tells you that you can cook almost anything in a stainless steel pan.
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