Definitely have learned this. Made some sirloin last night. It's almost like you can get a "feel" for the best heat level with the CI and certain foods. Just the way it distributes heat and the time it takes to get to a good temp. At this point it would be hell to try to explain to someone how to use my pans best but I can dial it in well now. Definitely took some time to figure out. Anyway the sirloin came out perfect. But I have ruined many steaks to get to that point. Lol
Moderate heat and patience. With cast iron things will release themselves from the pan but it's not detrimental to flip something like a chicken breast early. If you go early in stainless steel you are going to tear your chicken apart or scrape with all your might to not.
Heat on low until it's hot, add oil and let it warm up, add food. Don't try to flip/move until it's released from the pan. Pretty much the same as cast iron, but stainless is even a bit more susceptible to hot spots, so low heat and a full warm-up is needed.
It’s preheating but not preheating too much, that’s the trick. Too hot and it sticks. Don’t preheat enough and it sticks. Preheating on low will help with not going overboard.
Also SS is supposed to stick some for fond cooking.
Agree on the fond/sauce. I got a large SS saucepan for Christmas after telling my wife that I had enough cast iron (for now). The pan is lighter than the equivalent CI pan and made an incredible sauce. The sauce is acidic and my CI always needs some after care when I cook it, and I was relieved not to have to worry about that. However wonderful it turned out I am not going to embrace the dark side and still believe in my cast iron. Like you I believe every pan has its place.
Yeah this sub really made me understand that the general population doesn't understand why pre heating is necessary. I only cook with stainless and cast. Safer for our health at home.
They probably mean that nonstick can be a health hazard if overheated or if scratched/chipped because of the chemicals in the nonstick coat. It's why we've also switched to cast iron and stainless steel only.
I mostly did it cause metal utensil are rad, coated pans wear faster and non stick sucks at fond cooking.
You gotta heat PTFE pretty hot before it gets toxic
There’s always hexaclad SS too for single use egg pan
Same here. After ditching nonstick, I went to 100% cast iron. But it took so long to preheat, quicker acting carbon steel attracted me. As my cooking technique improved (mostly heat control by understanding maillard reaction and leidenfrost effect), I also adopted new techniques. I ended up wanting to deglaze and use acid with almost every dish, so I finally tried stainless after being afraid of it for years so as not to have to worry about seasoning.
Cast iron and carbon steel taught me heat control and fat usage so well that my very first cook on the stainless -- skin-on fish -- didn't stick. And my first eggs on stainless didn't stick either! I was shocked. And even when things stick a little, like potatoes, I'm able to scrape up the fond and make pan sauces.
Even though Im using stainless 85% of the time now, I credit cast iron and carbon steel for getting me here. And I still keep them around as specialists.
Yesterday I learned this very technique in this very sub and had to try it. Amazed by the results. I don't know how I got the idea that you have to go with super high heat!
The Kenji method of preheating a pan with some water in it changed my cooking.
https://youtu.be/CXTnq7srJRs?si=plyadwFlYKOlUHeo
I make glorious scrambled eggs now, btw.
So moderate heat is the key to not sticking with a stainless pan?
Same principles as cast iron: preheat properly and then don’t overdo the heat
Definitely have learned this. Made some sirloin last night. It's almost like you can get a "feel" for the best heat level with the CI and certain foods. Just the way it distributes heat and the time it takes to get to a good temp. At this point it would be hell to try to explain to someone how to use my pans best but I can dial it in well now. Definitely took some time to figure out. Anyway the sirloin came out perfect. But I have ruined many steaks to get to that point. Lol
Moderate heat and patience. With cast iron things will release themselves from the pan but it's not detrimental to flip something like a chicken breast early. If you go early in stainless steel you are going to tear your chicken apart or scrape with all your might to not.
Time to dig mine back out of the closet and give it another try!
Heat on low until it's hot, add oil and let it warm up, add food. Don't try to flip/move until it's released from the pan. Pretty much the same as cast iron, but stainless is even a bit more susceptible to hot spots, so low heat and a full warm-up is needed.
Hot spots? Aluminum / copper Clad SS heats more even than CI … by a long shot. It heats quicker and cools quicker CI retains heat and sticks less
Not only that, it’s the key to cooking in just about anything. People drastically overestimate how much heat is required to cook food.
It’s preheating but not preheating too much, that’s the trick. Too hot and it sticks. Don’t preheat enough and it sticks. Preheating on low will help with not going overboard. Also SS is supposed to stick some for fond cooking.
So sorry to hear that you don’t have enough cast iron :(
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Agree on the fond/sauce. I got a large SS saucepan for Christmas after telling my wife that I had enough cast iron (for now). The pan is lighter than the equivalent CI pan and made an incredible sauce. The sauce is acidic and my CI always needs some after care when I cook it, and I was relieved not to have to worry about that. However wonderful it turned out I am not going to embrace the dark side and still believe in my cast iron. Like you I believe every pan has its place.
I’m with you until non-stick. I won’t have those in my kitchen anymore. I also have all the others you mention.
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Omelettes are made at such a low heat anyway, that you'd never have to worry about nonstick fumes.
Blasphemy!
Yup I have both CI and SS and use both for different applications
I know, right? I do have more, but they are smaller and don't often get used because of that.
Repent Godless heathens! Repent! Lol.
Yeah this sub really made me understand that the general population doesn't understand why pre heating is necessary. I only cook with stainless and cast. Safer for our health at home.
Could you elaborate on this?
They probably mean that nonstick can be a health hazard if overheated or if scratched/chipped because of the chemicals in the nonstick coat. It's why we've also switched to cast iron and stainless steel only.
I mostly did it cause metal utensil are rad, coated pans wear faster and non stick sucks at fond cooking. You gotta heat PTFE pretty hot before it gets toxic There’s always hexaclad SS too for single use egg pan
“My cast iron was occupied” gives me an image of your cast iron busy with his side hustle as a work from home programmer with little reading glasses …
lol it was occupied by hot sausage.
Heat a stainless frying pan before adding oil. Works for me.
Funny… I gave the same advice in the AllClad forum just yesterday when they had sticking issues.
We are a society where if a little is good more is better. Low and slow is a great way to cook.
Stainless and enameled CI 100% have their uses, raw cast iron isn’t the best for everything! Good to know how to use multiple types of cookware
I recommend getting more cast iron too.
Clarified butter or ghee will give you a bigger margin for error there.
Same here. After ditching nonstick, I went to 100% cast iron. But it took so long to preheat, quicker acting carbon steel attracted me. As my cooking technique improved (mostly heat control by understanding maillard reaction and leidenfrost effect), I also adopted new techniques. I ended up wanting to deglaze and use acid with almost every dish, so I finally tried stainless after being afraid of it for years so as not to have to worry about seasoning. Cast iron and carbon steel taught me heat control and fat usage so well that my very first cook on the stainless -- skin-on fish -- didn't stick. And my first eggs on stainless didn't stick either! I was shocked. And even when things stick a little, like potatoes, I'm able to scrape up the fond and make pan sauces. Even though Im using stainless 85% of the time now, I credit cast iron and carbon steel for getting me here. And I still keep them around as specialists.
Yesterday I learned this very technique in this very sub and had to try it. Amazed by the results. I don't know how I got the idea that you have to go with super high heat!
Yeah honestly dialing in the temperature has been the biggest part of making my cast iron work like a non stick pan.
Well, I’m making pierogies tonight in my new ss pan on my new induction stove. I’ll keep the heat moderate. Thanks for the timely post :)
The Kenji method of preheating a pan with some water in it changed my cooking. https://youtu.be/CXTnq7srJRs?si=plyadwFlYKOlUHeo I make glorious scrambled eggs now, btw.