We will say things as they are: cooking with stainless steel is not as simple at first as cooking with Teflon coated utensils, it requires learning to cook with them. However, it does not mean that it is not worth learning to cook with stainless steel utensils; it is worth learning for the durability and health benefits that this type of utensils has.
There is a very strong myth spread by some businesses that sell pots and pans of this material: stainless steel is non-stick. Reality is more complicated than that. It is true that stainless steel has a less porous surface than other materials that do not have non-stick coatings, however, if a pan is not used at the correct temperature and if certain types of food are cooked without the proper amount of water or fat to avoid sticking, those foods will end up sticking.
Speaking specifically about cooking in pans, which is the type of cooking that involves greater complexity with stainless steel, we see that there are two important factors to consider: control the correct temperature of the pan and the type of food we cook in the Stainless steel utensils.
The temperature of the pan when cooking
Making food in stainless steel at a uniform and correct temperature is very important to prevent it from sticking when cooked. This should be done every time you cook something in this type of pan, and you can follow the following steps:
- Place the pan on the stove and heat it
- After a short time, to measure the correct temperature of the pan, throw drops of water into the pan and observe the reaction of the water when touching the pan.
- If the drops evaporate when touched, the pan is not yet at the correct temperature and should be heated a moment longer.
- If the droplets falling into the pan are round as spheres and can be moved by tilting the pan easily without evaporating immediately, the pan is at the optimum temperature.
- Now, the water should be removed from the hot pan with absorbent paper.
- If you are going to cook foods that tend to stick to the pan, add oil to the pan and distribute it. If you do not need very high heat to reduce the power of the stove a little.
- Finally, add the food and start cooking.
Types of foods and how to cook them
Now that you know one of the important factors to properly cook in Stainless steel kitchenware, the correct temperature, it is important to understand that despite the correct heating of the pan, not all foods will respond to heat in the same way and still there are some that can stick.
Foods according to the content of fat or water that they have in their composition are more likely to stick to a pan. Those with higher fat and water in their composition can be classified as wet foods, while those with little water or fat in their composition can be called dry foods.
As a general rule with few exceptions, dry foods stick more than wet foods and require the coating of the pan with some type of fat. On the other hand, wet foods do not need much extra fat in the pan to cook without sticking to the material and can even be cooked only with the fat that comes off the food if the pan is in an optimum temperature state.