Stainless steel pots and pans are great for many reasons. Believe it or not, the way you use your range of top cookware can have a major impact on food flavours, the longevity of your cookware, and how you cook with stainless steel cookware.
Stainless steel pots and pans are a popular choice for professional chefs and for those who want to cook healthier, due to their quality, consistency and durability.
To truly harness the potential of stainless steel cookware, it is essential to understand the proper techniques and methods.
Below, we will explore some valuable tips and tricks to help you become a master of cooking with stainless steel.
Always preheat
Place your empty stainless steel pan on a burner over medium heat and let the pan heat up for two to three minutes. Cold stainless steel is permeable, and these pores cause food to stick more easily.
By heating your pan, you are making your stainless steel pans less permeable.
Keep the burner temperature at medium or lower
This is the cardinal rule when cooking with stainless steel pots. Because highly tempered steel conducts heat so perfectly, medium to low temperatures are completely adequate for any recipe.
Add oil or butter
To prevent food from sticking to stainless steel pans, it is essential to use an adequate amount of oil or butter.
Once the pan is preheated, add a small amount of oil or melted butter, and swirl it around to coat the cooking surface evenly. Wait for the oil or butter to become hot before adding any ingredients.
Give ample space for food
When cooking with stainless steel, patience is indeed a virtue. Allow the cookware to preheat thoroughly, and refrain from overcrowding the pan.
Giving each piece of food ample space ensures proper browning and prevents the dreaded steaming effect that occurs when the pan is overloaded.
Be patient
If you are searing meat, be patient. The pan will let you know when the meat is ready - it simply will not stick. This is because once the meat is properly seared and has developed that perfect crust, the pan can no longer grab onto the meat.
The pan will then release the meat, making it incredibly easy to flip.
Be mindful of acidic foods
Cooking tomatoes, citrus fruits, and other acidic foods in stainless steel pots is fine, however, do not store such items or salted meals in the cookware because it can harm the surface.
Remember, your stainless steel pots and pans are created to last.