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Stainless steel is the most adaptable material for cooking, which is why it is used by expert chefs all over the globe. The thought of stainless steel, meanwhile, could be intimidating to home cooks accustomed to using coated non-stick surfaces. Is the food going to stick? How simple will it be to clean? What if we told you that cooking and cleaning are as simple as using a nonstick pan? Here is how it works.
Let's go over the four most important techniques to prevent food from sticking to your new stainless steel cookware with the goal of preserving the quality of your pan for many years to come while also guaranteeing that your food stays intact and unstick like in a nonstick pan.
Preheat
It is important to remember to prepare your pan before adding any food to the cooking surface. This is similar to how you would preheat your oven before baking on it. Because your food will begin to cook as soon as it makes contact with the surface of the pan that has been warmed, you can be assured that it will be cooked uniformly. One interesting method is to drip water onto the surface of the pan, and when you observe the water jumping or dancing on the pan, you will know that the pan has been warmed and is ready to be used for cooking.
Chef and F&B consultant, Sneha Singhi Upadhaya in one of her Instagram post mentions, “Usually when you’re using your SS pans to cook/ grill food somehow does get stuck to it- especially dairy products and meat. This is only because your aren’t heating your pan enough before adding the oil.
Water test is a trick most chefs use while cooking to get the best results.
Heat your stainless steel pan. Splash it with some water, if it immediately evaporates it isn’t ready for the oil. Keep checking every 30 seconds. Once it forms into a droplet and dances on your pan, it’s ready to go. Now you can add oil and use it as a nonstick.”
Heat Moderation
To prevent the food within your pan and your pan itself from being damaged, choose a heat level that is between medium and moderate. Heating your pan to an excessive degree might also cause harm to any oils that you are using for cooking. The only time to increase the temperature to a high level is when liquids are being brought to a boil.
Use of Fats
Add a fat source such as butter or oil to your pan after it has been preheating for around two to three minutes. Because various fats have varying smoking points, you will want to make sure that you select one that matches to the temperature at which you will be cooking in order to prevent the fat from becoming bitter due to overheating. Some common fats are butter, which can be used at low heat and is excellent for frying eggs; olive oil, which can be used at moderate heat (for example, while sautéing vegetables or cooking a delicate fish); and grapeseed or vegetable oil, which may be used at greater heat when making a sizzling action with proteins. The moment the oil begins to shimmer or the moment the butter has reached the point where it is boiling, you are ready to start cooking.
Patience
After you have placed your meal in the pan, you should not be in a hurry to move it while it is cooking. In case that you shift your meal too soon, it will cling to the surface that you are cooking it on. As soon as it is time to flip the meal, the surface made of stainless steel will swiftly release it. You can make sure this by gently moving your meal from side to side. Try to give it some more time if you find that it is stuck. When you are able to slide the food over the cooking surface without difficulty, it is ready to be removed or flipped.
