Stainless steel pans are the favorite pans of catering professionals. The main reason is its durability and rapid response to heat, allowing the cooking temperature to be controlled at all times and ensuring that the result is the desired one. The way to use stainless steel pans is different from traditional non-stick coated pans.
As it does not have a non-stick coating, it is the cook himself, with the help of the pan, who will be in charge of ensuring that nothing sticks to us. This is very easy to do when we already have training and, above all, experience in making several meals.
To use the stainless steel pan correctly, we must first understand its operation and properties of the material with which we are working.
Like any frying pan, we can divide the analysis into the fields of: Property of the material, reaction power and heat conservation and finally care and storage. A stainless steel pan, with the correct care, is capable of lasting a lifetime in our kitchen.
Using stainless steel pans: The material
Originally, stainless steel as such, in its pure state, it is not an excellent conductor of heat. That is why, previously and especially in low category pans, this material in its pure state, has a hard time getting hot.
However, thanks to the research and development of large international manufacturers, the manufacture of these pans has changed. The best brands work using multilayer technology: from thin plates of different types of metal, the body of the pan is assembled successively.
On the inside of premium brand pans, there is a thin layer of aluminum. The purpose of aluminum is precisely to give it all the conductivity properties that we find in the way of using stainless steel pans.
Aluminum is an element that never comes into contact with food, but it will come into contact with the outer plates of the pan made of the highest quality 18/10 steel.
This form of construction will not result in a robust, durable, corrosion resistant and above all very light frying pan. In fact, you can work with this type of pan for long periods of time and move it during cooking without getting tired. This point is very important if we think about comfort and ergonomics in our kitchen.
Check: Types of pots and pans
Use and conservation of heat
Once we understand that we are working with a material that transmits heat quickly, we can plan how we are going to use the pan. The ideal in preparation is to have everything ready before you start.
All well cut and ordered and ready to start cooking. In this way we will be more effective in relation to the dish that we are going to make. We heat the pan with a little oil over medium/high heat and in a few moments it is ready to use.
A common mistake of those who start using stainless steel pans is to work with medium/low. The hotter the surface of the pan, the more performance it gives us.
For example, if we want to cook a piece of red meat, the ideal is to place the meat when the pan is very hot. In this way, the metal is at a high temperature and the meat will never stick, but will have a perfect browning. Turn and turn and it are ready according to the point we want it.
This is an important point to understand because catering professionals are always inclined to use stainless steel pans. When working with high temperatures, firing is much faster and more efficient than with other materials. Therefore, we can have a dish ready and finished in a few minutes and ready to serve.
We must also bear in mind that using stainless steel pans guarantees respect for the aromas and textures of food. The food is not boiled in its juices but cooked on a steel surface evenly and homogeneously.
Unlike other materials, using a stainless steel pan allows us to transmit the exact temperature at which we want to work. That is why it is very important to never leave the empty pan unattended for a long time in the heat source, since the pan would continue to take on temperature, reaching really high values.
If we work with sensitive products such as eggs or fish, it is important to monitor cooking so that they do not stick to us. The mechanism is similar to the example we gave of meat. Work with high temperatures, and stir with a utensil until the desired degree of cooking is achieved.
Care and maintenance when using stainless steel pans
The care of stainless steel pans is relatively few. Unlike other materials, the steel pan is resistant to corrosion and by nature it is an extremely durable material.
What is important is that our pan is in perfect condition, shiny as the first day. Although it is an aesthetic detail that does not reduce performance, we all wants that when using stainless steel pans have a good presence in our kitchen.
Important: To keep our pans shiny and beautiful as the first day we should not use metal scouring pads, since these will inevitably scratch the pan surface no matter how gently we pass it.
When we finish cooking and if there are any remains of food, we can fill the pan with hot water and a few drops of detergent and let it rest. Then with the help of a sponge and under stream water, we easily remove the remains food and wash normally.
It is not recommended to use in the dishwasher. The dishwasher is very aggressive and will quickly make our stainless steel pan dull. Therefore, it is not recommended.
If you have left your stainless steel pan empty for a long time, it is likely that brown spots will appear on the surface. This is easily cleaned using baking soda. With the pan completely dry, add a generous amount of bicarbonate and start rubbing in circles around the entire pan with the help of a dry sponge or cloth.
You can also add a little water to make the preparation more pasty. Then rinse with plenty of water. If you need it, repeat the operation.
image credit: flickr