Keeping a Bakers and Chefs stainless steel10 skillet from burning foods [duplicate]
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I have a 6 inch and a 10 inch skillet that I can't keep from burning foods. High heat low heat. NOTHING. I am trying to use the 6 inch pan for eggs, and they stick. Using butter or Chefs Secret spray... HELP
Best Answer
Stainless is about the last thing I'd choose for a skillet, and if it's thin-bottomed (no sandwich/heat spreader construction) I suspect it will never work all that well. But I have no idea how yours are actually constructed as you've only provided a brand name and size. Supposedly they make a "tri-ply" aluminum sandwich version, that might give you a hope if it's what you have.
Other than using a properly seasoned cast iron pan or a coated non-stick pan, if I were trapped on an island with only a stainless steel skillet I'd probably try treating it like a cast iron pan and seasoning it.
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How do I stop my stainless steel pan from burning?
How to Prevent DamageHow do I stop my pan from burning oil?
Coat the pan with oil or fat, and heat. Use a small amount because the oil will easily spread. Unlike a conventional pan, it is necessary to avoid overheating the pan, so one would avoid causing the oil to smoke. Either allow the pan to fully air cool or air cool.How do you season a stainless steel pan?
Make sure the pan is fully heated before adding any butter or oil. And make sure the oil or butter is hot before adding the food. Also, a good skillet like this one won't ever be as perfectly nonstick as a true nonstick finish pan. You will get little bits of food and scraps left over in the pan after cooking.A TRICK EVERYONE SHOULD KNOW | How to make any stainless steel pan non-stick | THE MERCURY BALL TEST
More answers regarding keeping a Bakers and Chefs stainless steel10 skillet from burning foods [duplicate]
Answer 2
Stainless steel cookware is NOT meant as cookware with nonstick properties, nor is it meant to be a replacement for such - before the invention of nonstick pans, people used cast iron/wrought iron pans - not stainless steel, big difference! - for anything that had a habit to burn/stick.
For some preparations, you let the ingredients intentionally stick a bit until the layer of food directly contacting the pan surface shrinks/dries enough to release the food on its own - that is the reason for doing pan-flipping antics instead of just using a turner (which will force ingredients off the pan that are not yet fried enough) in some classic sauteing techniques. Not for every ingredient :)
The only things that could help with the rest are keeping a lot of motion going in the pan (very frequently stirring) and using liberal amounts of oil to keep ingredients suspended in/swimming on top of the oil.
Answer 3
Not sure if you're concern is burning or sticking, or both. My thoughts are any combination of:
- you are not using enough oil or butter
- you are adding egg to a pan that isn't hot enough yet
- you may have a low grade of stainless
This video on YouTube shows some good egg cooking on stainless. It's scrambled eggs.
This video was a very interesting approach to a fried egg in a stainless pan. I've never prepared the pan by boiling off water. (if someone has done this, please chime in) I probably missed some info because I don't speak the language in this one. Does she something additional in the water?
If you don't want to use allot of oil, you would have to consider using non-stick pans or well seasoned iron pans.
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