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 ...
Soak overnight in water with Dawn detergent, scrub with Scotch-Brite®.
Soak in dishwasher tablet. Rinse. No scrubbing
Ha! Yeah I ruined a fair number of meals before I realized this.
The monthly cooking group might be interested in this article.
My husband does the high-temp pan, room-temp food all the time, and cleanup is usually easy just by soaking in hot water for a while.
But for pans that really have cooked-on food, the Dawn Powerwash is excellent. You just spray it on, let it sit for a while, and everything wipes off.
My only complaint with it is that the bottle is very hard to pump, especially if you have very small hands.
“There’s no scientific consensus as to why this is...” (why food sticks to cold stainless steel)
Yet the government tells us there IS scientific consensus on the of mRNA vax.
Food sticking to stainless cookware — no settled science.
mRNA vax — settled science.
The food industry needs Fauci to take over. He’d settle the issue once and for all. And the cookware bigwigs would become overnight billionaires.
Hot wok, cold oil.
Not all stainless pans are the same.
Yeah, but if the pan is toi hot the result can be messy or dangerous
Our smoke alarm gets a workout. Husband likes to cook his steak in a VERY hot pan...
(A spatter screen helps a lot with fat popping.)
can I has triple clad copper with a built in air fryer?
Husband likes to cook his steak in a VERY hot pan...
smart man
Copper is so pretty, but a headache to keep shiny (unless it’s got that terrible lacquer on it). I’ve ceased to use anything copper except some bowls - to whip egg whites (and look pretty hanging on the wall.)
Stainless steel scrub pad. Add white vinegar to make it shine.
I was taught the water test as a child
I have a chisel in my kitchen.
Works great for cleaning pans.
Add a hammer and separating hotdogs and sausages is easy.
Use the chisel for ice cream and there will be no bent spoons.
Makes life so much better, doesn’t it?
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