Stainless steel cookware is the most durable, long-lasting, and shiny. It can last with you for a long period of time and even it can pass to your next generations if you do proper care. Here are some important tips for how to cook with stainless steel properly.
How To Use and Care Stainless Steel Cookware
1.Use low temperature:
Stainless steel cookware is heavy and long-lasting metal. When you are cooking over stainless steel cookware, use a lower temperature or medium-high heat for cooking. In this way, the food will get cook properly without burning.
2.Never skip preheating:
With non-stick, you have to minimize preheating time, but the opposite is true with stainless steel. That’s because, when cold, stainless steel is porous — even though you can’t see or feel it. It’s the edges of those pores that cause food to stick. Preheating the pan causes the steel to expand, closing the pores and creating a smooth cooking surface. (Adding oil once the pan is properly heated helps, too. Add it too early, though, and it’ll just sink into the pores so they’ll still grab onto your food.)
3.Preheat the right way:
Until you get a good feel for how long to preheat, use the water drop test. To do this, wait until the rim of the pan is almost too hot to touch, then add a splash of water. If it stays in a ball and rolls around your pan like what’s shown in the video below, it’s ready. NOTE: Your pan will go from properly preheated to overheated very quickly, so have your ingredients ready before you preheat.
4.Oil after preheating:
Take 2 spoons of oil and put them in the heated pan, the oil will start burning. Continue giving the heat till the oil disappears from the pan. In this way, the pan will be seasoned and the food will not stick into the pans. Induction cookware is also widely used and you can use oil to season them to make the interior nonstick
5.Meat will let you know when it’s ready to flip:
If you’ve properly preheated and oiled your pan, there’s a simple test to find out if the meat is browned and ready to flip — it won’t stick. No, really. Once the meat is properly seared and has developed a nice crust, there’s nothing left for the pores of the pan to grab. At that point, the pan releases the meat, and it’s easy to flip. If you have to lever the meat up with a spatula, it is NOT ready.
6.Don’t discard the brown bits:
They’re known as “fond” and are the source of fantastic flavor. To deglaze, remove your food to a plate then drain the fat from the pan, add a liquid (water, stock, wine) and scrape up the brown bits as the liquid comes to a boil. Continue stirring and scraping until the liquid reduces by half, then adjust your seasonings and spoon your sauce over your food. Delicious!
7.Don’t warp them
When you cook the food, do not wash immediately after cooking because it will warp. First, let the pans cool down, and then you can wash them with warm water. Stainless steel cookware will warp if exposed to temperature extremes, so be careful that Stainless steel cookware for gas stoves is widely used, and it must be cooled down before washing.
8.Avoid Metal Utensils:
As they are metal utensils safe, sometimes it is ok to use metal utensils in stainless steel cookware, but most of the time you should use wood or silicone utensils. Because metal utensils can create scratches into the pans and as a result, they will lose their performance.
9.Wash them with Hands:
Stainless steel pots and pans are dishwasher safe, but we recommend you wash your cookware by hand. The dishwasher may disrupt the shine of cookware, so for the better life and shine of pots and pans, we recommend to hand wash only.
I hope that you are clear about How To Use and Care for Stainless Steel Cookware.
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