12/30/2023 0 Comments Seasoning stainless steel panIt is this which leads to food being burnt in one place and underdone in another. Pans that are very thin (some basic ones are as thin as 0.4mm), are likely to develop hot-spots and will not heat evenly. What they don’t know is that it will only take a bit of confidence, some practice and the right pan for it to become a walk in the park.Ī great place to start is buying a quality pan. Many people are deterred from cooking with stainless steel because they think everything will immediately stick, burn and it will all end in a charred, greasy disaster. This is due to good non-sticks being made up of multiple layers and when a pan is heated while empty the heat has nowhere to be transferred to which can lead to the layers deteriorating. In addition, non-stick pans can’t be preheated in the way a stainless steel one can. To ensure the longevity of our pans we use Teflon Platinum Plus, a market leading, ceramic reinforced coating that we test rigorously (check out the video below). Firstly, they are generally considered to be far more durable than their non-stick counterparts due to non-stick coatings often being easily damaged and requiring careful handling (find out more about looking after your non-stick here). All the juices that are released during cooking stick to the pan, allowing you to deglaze with the desired liquid.Īside from culinary matters, there are also some very practical reasons why stainless steel pans are favourable. Another area in which stainless steel reigns supreme is the making of gravy and pan sauces, an essential part of some dishes. For this purpose, stainless steel pans are invaluable. The main one, which every keen cook will race to share, is that when using a non-stick pan, you cannot achieve that lovely golden colour when searing meat or caramelising. Unfortunately, they do have their limitations. If you get a decent one sometimes just a wipe with a paper towel does the trick. Also, cleaning non-stick pans is often a breeze. The ease with which you can produce perfect fried eggs with nothing but a drop of oil and a delicate touch make them (in our view) worth having, if just for this task alone. Whatever your feelings are toward non-stick pans, it is difficult to deny their virtues in the realm of frying eggs and making pancakes. There are some strong arguments, however, in favour of the more traditional stainless steel pans that beg the question – which is better, non-stick or not? The promise of pancakes gliding effortlessly on to your plate the prospect of never again being stood at the kitchen sink chiselling burnt food off your favourite frying pan. You would likely be hard-pressed to find a household in the UK that doesn’t have at least one non-stick pan. It has been over 60 years since non-stick cookware was first introduced, and since then its popularity has continued to be widespread and significant.
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