Are there dishes that should NOT be cooked in stainless steel cookware?

Question

I just got a new set of stainless steel pots and pans. Are there certain dishes that should NOT be cooked in them? Any secrets that anyone wants to share about using this new cookware? I've always had non stick pans. I already learned that you need to cook at a lower cooking temperature than nonstick or cast iron. Those pans get REALLY HOT!! Thanks in advance for anyone's help!!

Answer 1

Stainless steel should be fine for anything you cook. To keep things from sticking, pre-heat the pan, THEN add oil. (Hot pan+ cold oil = food won't stick)
Now, in aluminum pans, you need to be careful not to cook high-acid foods (like tomato sauce, or sauerkraut), because they cause a reaction that releases aluminum into the food, and also corrodes the pan.

Answer 2

A good way to clean them is, while they're hot and on the burner, add a little liquid to the bottom of the pan and scrape the bottom with a spatula or something. Any burnt on brown bits will come off immediately. In general, they're easier to clean when hot.

By the way, this is called "deglazing," and it's also the way to make a reduction sauce, which is impossible in non-stick cookware. Say you've just sauteed some chicken breasts. Drain most of the fat out, then throw in some chopped shallots and a little garlic. Then toss in a little white wine or chicken broth, scrape off the brown bits, and let it reduce. Smooth it out at the end with a little butter or heavy cream if you want. Voila, instant, delicious pan sauce!

As far as what not to cook in them, there's nothing you really can't, but some things are better in other types of cookware. I use stainless myself, but I always use nonstick for eggs simply because it just works better. Also, for low and slow stuff like chili, beans, pot roast, etc., it's still better to stick to the cast iron dutch oven if you have one. And if you fry chicken don't you dare give up on that cast iron skillet.

Answer 3

Your question really relates to the use of aluminum cookware but not stainless steel so, not to worry about anything here.