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AskSN Do you guys have any experience with stainless steel pans?
416 sats \ 14 comments \ @Shugard 10 Dec food_and_drinks

Today I got my new toy: A stainless steel pan.

Because of bitcoin and its countless rabbit holes, I also got into the hole of the eternal camicals and the problems with teflon.
I replaced most of the plastic stuff in the kitchen with glass and wood. Lots of glass containers. Wooden cutting boards and kitchen utensils.
Since my pan was already warming up, I decided to buy a high quality stainless steel pan without any non-stick coating.
So today was the day I got my pan and put it to use. I have already searched the internet on how to keep my food from sticking to the pan and destroying everything.
These are the results.
Made some burgers.
Some burned and stained. So lets see if I can get it clean later but the food turned out great.
It did not stick as much as I feared, but it did not go as smooth as I hoped.
It takes longer to get heat in the pan, but the heat is distributed better.
I love the heavier handling of the pan.
So any advice or tips? What are your experiences? Let me know!
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51 sats \ 1 reply \ @Satosora 10 Dec
Have to let them warm up to the right temperature before you drop anything on to the pan. You can do the water bead test if you are unsure.
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0 sats \ 0 replies \ @Shugard OP 10 Dec
That's what I have tried but I'm not 100% sure if I'm doning it right
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19 sats \ 4 replies \ @chaoticalHeavy 10 Dec
I love the heavier handling of the pan.
Cast iron is heavier and non-stick (when seasoned).
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0 sats \ 3 replies \ @Shugard OP 10 Dec
From my humble research, it seems that cast iron is more work to clean, takes longer to heat up, and is not as easy to handle as stainless steel. Would you agree?
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21 sats \ 1 reply \ @Artilektt 10 Dec
I bought both and by far prefer my stainless steel pan. The cast iron still has sticking issues even though I've seasoned the pan plenty, it takes forever to heat (but does hold heat well) and is very particular with cleaning. SS is the way to go for me but I'm no professional chef or anything.
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0 sats \ 0 replies \ @Shugard OP 11 Dec
This reflects my thoughts so well!
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21 sats \ 0 replies \ @chaoticalHeavy 10 Dec
It's easy to clean, but not as conductive and there's more mass to heat up. I like the heavier skillets for browning steak because they hold more heat and don't cool off very quickly.
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28 sats \ 2 replies \ @ama 10 Dec
I think never using any metal utensils with pans and pots is a basic measure to keep them from scratching prematurely. I use wooden and silicon (I don't think they are supposed to not leave micro-plastic residues, are they?) only.
I use oven paper on my pans when I cook big fish, like salmon or tuna. I cook them on their own oils on top of the paper (or on my air fryer) and they cook really nicely and they don't stick to the pan.
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0 sats \ 1 reply \ @Shugard OP 10 Dec
I use oven paper on my pans when I cook big fish, like salmon or tuna.
That sounds interesting! I will try that!
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0 sats \ 0 replies \ @ama 10 Dec
Cool. Let me/us know how you like it when you do.
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31 sats \ 0 replies \ @OgFOMK 10 Dec
Use a little salt with cooking olive oil or butter.
Also, Invest in a nice cast iron pan as well. You don't wash the inside of the cast iron with soap. You just clean with steel wool and after a while it is seasoned to the point that is naturally non-stick.
After you cook and clean with water you rub a little oil or similar natural lubricant to prevent rust and condition the non-stick cast iron surface. Also you can use forks, spoons and metal utensils and not damage the surface.
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21 sats \ 1 reply \ @chris42 10 Dec
I think those steel pans with the copper/aluminium core heat up quicker. I think last time I researched, all clad was suggested. I use non stick for things like eggs and cast iron for steaks.
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0 sats \ 0 replies \ @chaoticalHeavy 10 Dec
I use an All-Clad stainless/aluminum core pan for my omelettes. I melt a lot of butter and float the omelet on that. Stick it under the broiler to cook the inside.
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21 sats \ 0 replies \ @DesertDave 10 Dec
I like stainless and cast iron the best. Non stick coatings always scratch and I don't want to eat that stuff as it flakes off. If stainless sticks, at least you can clean it easily with steel wool. My favorite is cast iron because of the way it holds and distributes the heat the most evenly.
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