Cooking with stainless steel pans ?
I'm making a recipe that calls for me to saute steaks, but I will be using stainless steel pans, when I'm used to using non-stick.. Do I have to do anything differently when I cook with stainless steel pots and pans? The recipe calls for olive oil to cook the steaks, so will that be enough to keep them from sticking?
2007-05-25 19:58:30 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
,Slow down a bit. There shouldn't be any problem with the type of pan. I use both, the culinary school I went to used both aluminum and stainless. If the temp. isn't 10,000 degrees the olive oil should be OK but if your worried just use veg. oil.It has a higher burn level. The stainless gets better "fond" oh it's the brown stuff that sticks to the pan when your done for making a brown sauce to put on the meat. Hope this helps. Enjoy!!
2007-05-25 20:25:51 · answer #1 · answered by suzdav68 3 · 0⤊ 0⤋
Make sure the pan is very hot before putting the steak in, this causes the metal to take in a little of the oil and form a barrier against the meat which will prevent it from sticking.
A recipe that specifically asks for stainless steel pans is odd. I can understand why it would say not to use non-stick but not why it would say steel rather than cast iron which generally gives a much better result is beyond me.
2007-05-25 21:24:47 · answer #2 · answered by penny century 5 · 0⤊ 0⤋
Make sure that the oil is very hot, you should see small wisps of smoke and a little shimmering. Don't move the steaks! They will form a "fond" and release themselves...this fond is delicious if you're also making a pan sauce. After removing the steaks, let them rest ten minutes (this re-distributes the juices) add your wine or broth to the hot pan and scrape up the bits (this adds so much flavor) and any additional ingredients (onions, herbs...etc.) and cook until reduced. Whisk in a bit of butter for thickening and gloss and you're all set.
2007-05-26 07:07:41 · answer #3 · answered by Monique 2 · 1⤊ 0⤋
Yes, it will be fine. The reason you're using stainless is to use a higher heat than you can use with non-stick. Personally, though, if you can get it, I'd use cast iron. They're heavy but they last forever, and they really do a good job on steaks.
2007-05-25 20:04:28 · answer #4 · answered by Katherine W 7 · 0⤊ 0⤋
Yes, the oil will be enough.
2007-05-25 20:27:06 · answer #5 · answered by barbara 7 · 0⤊ 0⤋