The Tips to Help You Ace Cooking in a Stainless Steel Pan

It was well and firmly been established that steel utensils like steel pots and pans by the stainless steel utensils manufacturers in India are the best utensils for cooking food to perfection. The reason is quite simple; it distributes heat evenly, prevents food from sticking, won’t leech into the food, and is virtually indestructible.

Speaking more of the food sticking to the surface, the main culprit is the heat which can be either too much or too little. With stainless steel pans, you have the luxury to cook the food right. The oil on the stainless steel pan acts as a protective barrier between the food and the pan. Although your pan looks perfectly smooth, there are many small pits that are to be greased within the pan. As you add food to the pan, a reaction occurs between the hot oil and the natural moisture in food. This reaction is the reason why you see a steam-like effect. This effect also makes the food to literally lift itself up and away from the pan, and preventing it from sticking. If your pan is too cold, it does not sizzle. This too adds to the problem as the food is undercooked.

To avoid being a sticky mess:

  • Heat your pan properly- Place an empty pan on a burner over medium heat. Next, you need to allow the pan heat up for 2 to 3 minutes at this temperature. You need to make a choice with regard to adding the oil while the pan is warming up, or adding the oil once the pan is hot. Some also prefer to add oil once the pan heats up thereby having the cooking time reduced especially when it comes to having the food saute.
  • Do the “TSS” test- This is not the name of the test but more of a colloquial term. It is done to test if the pan is ready. All you have to do is drop a very small morsel of food or a single drop of water into the pan. Once you hear the “TSS” sound, your pan is ready. Ideally, you should start with, heating the pan at medium heat, and make adjustments from there.
  • Appropriate cleaning for your pan– While the pan is still warm, wipe out any residual oil or crumbly bits with a paper towel (mind the heat — and use tongs if necessary). Return the pan to medium heat. When the pan is hot, stream a cup of hot water which helps the pan to deglaze. Use a wooden spoon to scrape away any stubborn bits. Discard the water. Instead, get a paper towel and then clean in hot soapy water. Avoid cleaning utensils made of steel in a dishwasher. Dishwasher detergent can be very harsh and may leave a residue.

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