Stainless Pots and Pans (food sticking)

[linguica]

I agree on the cast iron.
I use cast iron about 90% of the time.
Stainless steel, 5% of the time.
Blue steel, 5% of the time.
No modern no-stick pans in this house. I refuse to use the carp.

I use cast iron or blue steel for eggs.



~Martin

Blue steel, unless you're referring to the 375 Mag Colt Trooper, i  have never heard anyone cooking with "blue steel"....?  Cold rolled steel like in a wok?

 

[diggingdogfarm]

Some woks are blue steel, I have a blue steel wok as well as one that's cast iron.
Here are the other blue steel pans that I have.....
http://www.surlatable.com/product/PRO-504670/
Ignore the word crêpe, they're not limited to crêpes.
Season just like cast iron.

~Martin

 

[mdboatbum]

I was never a fan of blue steel. I think Zoolander had much better looks in his repertoire.

Zoolaner1.jpg

• mdboatbum
• Feb 23, 2013

 

[linguica]

Never typed this before in my life, i swear, but,,,,,,,,,,,OMG.   Between the above and the other i have to watch when my wife watches American Idol.   Well...............Mom said " If you can't say anything nice, then don't say anything at all"      OK Mom.....

 

[JckDanls 07]

OK.. with all y'alls help... "WINNER WINNER CHICKEN DINNER"... Hot pan, cold oil was the ticket... did some of Pops breakfast sausage for gravy and biscuits this morning and no sticking whats so ever... Even did scrambled eggs in them without a problem.... So hot pan, cold oil then meat and don't fiddle with the meat for a few minutes ...

We have one non-stick pan that I use for eggs, but everything else is cooked on stainless.  You just have to add a little oil before adding anything to the stainless pans.  I keep 2 bottles near my stove that have olive oil and grapesead oil in them.  What are you having a hard time cooking in them? 

Once you get used to the stainless you will never want to go back. 

yup

When starting out, it can be difficult to determine when the pan has been heated properly and is ready for the cold oil.  I recommend the water bead test...just drop 1/8 tsp water on the pan--at proper temp it should remain as one, large drop hovering over the surface.  If it boils and explodes...not quite hot enough.  If it separates into many tiny drops...prolly a little too hot.
Hope this helps!

That was the only problem I had.. Pan was TO HOT when I put the oil in... it kinda flamed up (oooopps)... But with Bar Keepers Friend it cleaned up spick and span... As for your water droplet trick.. I'm confused on this... If it boils and explodes...not quite hot enough. I would have thought if boiled and explode it would be to hot... ?


"THANKS EVERYBODY" for your wisdom... That's what I love about this site... not even smoker related and ya get the help and knowledge ya need... Thanks Again

 

[linguica]

That was the only problem I had.. Pan was TO HOT when I put the oil in... it kinda flamed up (oooopps)... But with Bar Keepers Friend it cleaned up spick and span... As for your water droplet trick.. I'm confused on this... If it boils and explodes...not quite hot enough. I would have thought if boiled and explode it would be to hot... ?

Kinda flamed up.........love it     I will keep that for future use

When the pan is at the proper temperature, a drop of water will "dance" around the pan for a couple of seconds before evaporating.

 

[JckDanls 07]

That was the only problem I had.. Pan was TO HOT when I put the oil in... it kinda flamed up (oooopps)... But with Bar Keepers Friend it cleaned up spick and span... As for your water droplet trick.. I'm confused on this... If it boils and explodes...not quite hot enough. I would have thought if boiled and explode it would be to hot... ?


Kinda flamed up.........love it     I will keep that for future use :biggrin:



When the pan is at the proper temperature, a drop of water will "dance" around the pan for a couple of seconds before evaporating.

 

[rhinoguy]

OK.. with all y'alls help... "WINNER WINNER CHICKEN DINNER"... Hot pan, cold oil was the ticket... did some of Pops breakfast sausage for gravy and biscuits this morning and no sticking whats so ever... Even did scrambled eggs in them without a problem.... So hot pan, cold oil then meat and don't fiddle with the meat for a few minutes ...
That was the only problem I had.. Pan was TO HOT when I put the oil in... it kinda flamed up (oooopps)... But with Bar Keepers Friend it cleaned up spick and span... As for your water droplet trick.. I'm confused on this... If it boils and explodes...not quite hot enough. I would have thought if boiled and explode it would be to hot... ?


"THANKS EVERYBODY" for your wisdom... That's what I love about this site... not even smoker related and ya get the help and knowledge ya need... Thanks Again

I normally skip the cold oil trick and just put oil in the pan while its heating up.  When the oil starts to shimmer I add whatever type of food im cooking.  Also, when cooking with bacon or ground meats I skip the oil. I put the bacon or ground meat in the pan while its cold then slowly heat the pan up.  This helps render some of the fat out of the meat before the meat starts sticking.

It wont take long and you will be creating pan sauces like a pro!

 

[mdboatbum]

Made crepes last night in my stainless skillet. Crepe batter is very eggy, and I was really afraid of it sticking. I heated the skillet to probably 400˚ then put in about a TB of light olive oil, which started to smoke immediately. Then swirled it around to cover the entire pan. Wiped it out with a paper towel, beck over med-hi heat and the crepes didn't stick at all. I was able to flip them in the air easily. It was pretty cool, just as good as if not better than nonstick.

 

[JckDanls 07]

hhmmmm.. wipe the extra oil out.. ok.. thanks

 

[mdboatbum]

hhmmmm.. wipe the extra oil out.. ok.. thanks

Not sure if that's correct or not, but I didn't want the crepes to fry. When I went to wash the pan, the water beaded up like on a freshly waxed car, so I'm guessing the "hot pan cold oil' method sort of acts like a mini seasoning. All I know is that while I've never had much trouble with food sticking in this pan, last night it was slick as frog snot.

 

[JckDanls 07]

LOL... or "snot on a marble"

 

[venture]

I worked my way through college working in family restaurants.

The egg and omelette pans were always aluminum.  We used butcher's twine to wrap the handles for a little heat relief.

Then we seasoned the hell out of them.  Take the oil of your choice.

They never saw water, or we would break somebody's nose! 

For cleaning, they were warmed with oil and rubbed with salt and a towel.  Then reheated with more oil.

But these pans were used every day.

Good luck and good smoking.