A Quick Guide to Cooking With Stainless Steel Cookware

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A Quick Guide to Cooking With Stainless Steel Cookware

With a few tricks, you can enjoy the convenience of non-stick with the quality of cast iron. Stainless steel has that balance to provide you with optimal cooking experience.

During the lockdown, many people have made the kitchen a place to spend quality time. Now you face the challenge of picking the best cookware.

Non-stick struggles to cook high protein food like salmon or steak, and they require very delicate maintenance. And you can never say for sure that Teflon is good for you. Cast-iron might last nearly a decade, but they are tough to clean and maintain.

So, it would help if you had something in the middle. And stainless steel is the answer.

There was a reason your mum used them all her life.

In this article, you will learn everything you need to know about cooking with stainless steel cookware.

Stainless Steel cooking tips

Remember the tricks I was talking about? Here is a list of them. Follow these, and you should never have to see that sticky burning mess again.

Preheat the stainless steel pan before cooking

This is the most common tip that is used to debunk all the claims against steel cookware. According to the experts of The Daring Kitchen, you’ll want to preheat your stainless steel pans before cooking. Otherwise, there is a probability of food sticking to the pan. But heating it too much can burn the oil.

However, you also don’t need to be pinpoint accurate. Splash some water on the pan before placing it on the stove. When you see it sizzle and turn to vapor, you know you hit your mark. It should take about 2 or 3 minutes.

Oiling before cooking

It is also a standard procedure when working with stainless steel cookware. Stainless steel has microscopic spores on the surface. They also play a role to make the food tastier.

However, they are also the reason an untreated pan is prone to sticking. To avoid that, just spread some oil on your pan. You can do that with your spatula, brush, or paper towel.

Seasoning the pan

Lots of chefs do that. However, I personally think that if the first two tips are followed properly, you won’t need to do it.

Before cooking, get your pan on the stove. Spread some cooking oil around the top. Keep it on the stove for five minutes. When it is about to smoke, put it away from the heat. You can discard the oil if you want.

And, you are done seasoning.

Using the oven

Don’t fear using the oven as most of the stainless steel cookware are compatible with ovens up to 500 degrees. However, I would recommend checking the manufacturers for more confidence.

Hopefully, your finishing touches will be a lot better with the oven. Remember to preheat the oven before using the pan. You will get better results.

Don’t pit the pan with salt

We often make this mistake, especially when we are making pasta. You should never use salt directly on the surface of the pan. If you do, you will pit the surface, which is an irreversible condition.

So, for the next times keep these tricks in your mind while using the stainless steel cookware for cooking your favorite foods

Now, let’s dig into some additional tips regarding the maintenance of stainless steel cookware.

Stainless steel maintenance tips

Maintaining and cleaning afterward is as important as cooking with the tool. So, here are some tips on that as well.

• Let the pan cool down before putting it underwater

• Use soft scrubbers like a wool sponge and avoid harsh scrubbers like steel scrubbers

• Use chemicals for stubborn stains

• Try not to use dishwashers

Frequently Asked Questions on Stainless Steel Cooking

Here are some interesting questions that answer a lot of your queries.

1. Is there any chance of leaching?

A: The internet wars between the non-stick pan and stainless steel users were born to this argument. But I haven’t yet found any conclusive evidence to prove that. Some stainless steel cookware manufacturers claim to have a particular layer on top of the steel that will prevent leaching even if it is true.

2. What are the types of stainless steel pans and pots that I need to have?

A: There are many of these pans and pots. I am mentioning those that every armature cook should have in his kitchen. They are-

• A small fry pan

• A large fry pan

• A small saucepan

• A large stockpot

There are many more than these. But they are the must-haves.

3. How well does steel transmit heat?

A: Steel on it’s own is not that good at distributing heat. But every stainless steel is an alloy of metals. There is a good amount of aluminum in the mixture that spreads the heat around the pan evenly.

Conclusion

Non-stick pans derive their value from marketing, but the old ways give you the real value. Yes, you will need to take some measurements, but the returns are well paid.

Anyway, this article should act as a cooking guide with stainless steel. Read it thoroughly, and you won’t have to go anywhere else.

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