4 ms·
I cook with stainless steel, including eggs (probably the most challenging food here, IMO). For an over-easy egg, it's sufficient to simply pre-heat the skillet
by Panino 4y ago
I cook with stainless steel, including eggs (probably the most challenging food here, IMO). For an over-easy egg, it's sufficient to simply pre-heat the skillet until butter will sizzle and quickly melt (but not brown) when added. For scrambled eggs I do the same, but also continuously rotate the eggs off/on heat. This not only cooks the eggs to a beautiful custard type texture, but also mostly if not entirely prevents sticking.
Almost everything else doesn't require particular consideration on stainless steel IMO. Potatoes can be more difficult than others though. Hash browns are easy, but little stir-fried potato cubes tend to stick.
With meat, generally, the food will unstick when it's sufficiently cooked, which is a handy coincidence if you ask me.
I'd love to get any pointers, too.
- avisser 4y agoGive carbon steel a try. It's cheap. Once seasoned, they are wonderful. Being a little lighter and a little quicker to heat, compared to cast iron, makes a real difference.
- Lio 4y agoThis is great advice. Carbon steel is a really good deal. In Europe it’s pretty much the professional standard for all the reasons you mentioned. When we switched to an induction hob we replaced all our frying pans with Samuel Groves carbon steel. It was just a much better vault all round compared to the alternatives. We still have tri-ply stainless steel sauce pans (things like tomato based sauces are too acidic for carbon steel or cast iron).