Cooking with Stainless
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wrote on 6 Oct 2022, 20:20 last edited by
I invested in some stainless cookware a while ago. It got good reviews on Consumer Reports and other sites.
I'm still struggling with using it to fry and sear food.
I know one should take care to pre-heat on low to medium-low heat and then add your oil or butter. For butter, let it come almost to where it starts to brown and then add food.
I've been moderately successful with omelets, and, for the most part they don't stick. If they do, well, scrambled eggs are okay, right?
But, I have a question about scorching. Yesterday, I made cajun chicken alfredo. The recipe called for a seasoned chicken breast with you put in the skillet to cook through.
Although the breast really didn't stick (I used olive oil), I got some serious scorching on the wall of the skillet where there was no oil, and were the chicken didn't touch the side of the skillet.
Needless to say, it's a pain to clean (hello, Barkeeper's Friend), but I'm kind of missing the non-stick.
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wrote on 6 Oct 2022, 20:46 last edited by
Sorry? I'm not getting what it is that was scorching.
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wrote on 6 Oct 2022, 20:56 last edited by
@Catseye3 said in Cooking with Stainless:
Sorry? I'm not getting what it is that was scorching.
The inside of the skillet.
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wrote on 6 Oct 2022, 21:02 last edited by
https://madeincookware.com/blogs/the-dreaded-rainbow-stain-and-how-to-fix-it
"The rainbow stain on Stainless Steel [what I gather you're calling scorching] is what's known as "heat tint." Stainless Steel contains a small amount of chromium in it to help resist corrosion and rusting. When chromium and air mix, a protective layer is formed on your pan. More simply put, when Stainless Steel is heated to high temperatures, the oxidized layer can thicken, which causes a rainbow tint."I recommend you read the rest of this article. Plus, below is an article on technique on cooking with stainless:
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https://madeincookware.com/blogs/the-dreaded-rainbow-stain-and-how-to-fix-it
"The rainbow stain on Stainless Steel [what I gather you're calling scorching] is what's known as "heat tint." Stainless Steel contains a small amount of chromium in it to help resist corrosion and rusting. When chromium and air mix, a protective layer is formed on your pan. More simply put, when Stainless Steel is heated to high temperatures, the oxidized layer can thicken, which causes a rainbow tint."I recommend you read the rest of this article. Plus, below is an article on technique on cooking with stainless:
wrote on 6 Oct 2022, 21:11 last edited by@Catseye3 yeah, I've read all those tips before.
This was not a "rainbow" discoloration. It was a large, brown area on the inside wall of the skillet - where no oil or food came in contact.
I should have taken a photo or three.
Next time.
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wrote on 6 Oct 2022, 21:13 last edited by
Here.
It was not nearly as bad as this - mostly an area about 4 inches wide on the inside wall, but you get the idea.
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wrote on 6 Oct 2022, 21:29 last edited by
Too hot?
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wrote on 6 Oct 2022, 21:34 last edited by
I dunno. I do know my stainless gets a lot hotter than my cast iron with the same amount of heat.
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wrote on 6 Oct 2022, 21:56 last edited by
Yeah, it’s been a learning experience for me, too. I find that heating a little vinegar water to a boil, then dumping and scrubbing with baking soda works really well.
My problem are the rivets where the handle attaches. The scorches there won’t come off with a sponge and baking soda. Can I safely use a brush or chain mail?
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Yeah, it’s been a learning experience for me, too. I find that heating a little vinegar water to a boil, then dumping and scrubbing with baking soda works really well.
My problem are the rivets where the handle attaches. The scorches there won’t come off with a sponge and baking soda. Can I safely use a brush or chain mail?
wrote on 6 Oct 2022, 22:20 last edited by@LuFins-Dad said in Cooking with Stainless:
Can I safely use a brush or chain mail?
The problem with chain mail on cast iron is that it removes the seasoning, or so I've read. Presumably, there's no seasoning involved with stainless, so, why not?
Like I said, I've used Barkeeper's Friend, along with elbow grease, with good results.
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wrote on 22 Oct 2022, 00:59 last edited by George K
Here's what I'm talking about.
I'm getting very frustrated with the stainless. The advantages, the purported advantages, do not outweigh the hassle of being exquisitely careful of preventing sticking and cleanup.
I'm glad that this set was chosen via a gift card, so it basically cost me nothing.
I wouldn't consider using it for anything that a cast iron or non-stick wouldn't be good enough for.
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wrote on 22 Oct 2022, 01:11 last edited by
Food touched the side of the skillet, even if it’s condensed oil/water. Air doesn’t leave burned residue.
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wrote on 22 Oct 2022, 01:14 last edited by
Barkeepers friend is the answer.
I keep a nonstick pan or two around but generally prefer stainless. Yes there are messes occasionally
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Food touched the side of the skillet, even if it’s condensed oil/water. Air doesn’t leave burned residue.
wrote on 22 Oct 2022, 01:18 last edited by@Mik said in Cooking with Stainless:
Food touched the side of the skillet,
Nope. Never did.
This was a chicken breast. Pre-heat skillet at low, medium low heat. When hot (check with water dance) add oil. Swirl oil around skillet to coat all of inside, and add (thin) chicken breast. The food NEVER touched the side of the skillet.
Here's the bottom and outer surfaces of the skillet.
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@Mik said in Cooking with Stainless:
Food touched the side of the skillet,
Nope. Never did.
This was a chicken breast. Pre-heat skillet at low, medium low heat. When hot (check with water dance) add oil. Swirl oil around skillet to coat all of inside, and add (thin) chicken breast. The food NEVER touched the side of the skillet.
Here's the bottom and outer surfaces of the skillet.
wrote on 22 Oct 2022, 01:19 last edited by@George-K Yeah, I’ve been underwhelmed with my stainless set as well, but I refuse to get non-stick.
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@George-K Yeah, I’ve been underwhelmed with my stainless set as well, but I refuse to get non-stick.
wrote on 22 Oct 2022, 01:26 last edited by@LuFins-Dad said in Cooking with Stainless:
I refuse to get non-stick.
Because of the PTFE, I assume?
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@LuFins-Dad said in Cooking with Stainless:
I refuse to get non-stick.
Because of the PTFE, I assume?
wrote on 22 Oct 2022, 02:06 last edited by@George-K said in Cooking with Stainless:
@LuFins-Dad said in Cooking with Stainless:
I refuse to get non-stick.
Because of the PTFE, I assume?
Yeah… I also won’t use Aluminum, and spend 3 times more than I need to for dry cleaning to use silicone….
The two things that truly scare me personally are Parkinson’s and Alzheimer’s. I know the evidence is hardly conclusive about the links, but you know what? I don’t need to take those risks, so I won’t.
