I finally made the switch. I threw away my flaking nonstick pan and bought my first stainless steel frying pan. I've only used nonstick in my life before. How do I properly use this thing?
>>21828357its just a fucking pan
>>21828357Now you just need a cast iron skillet for the stuff you used to cook in the non-stick, as well as for quick sears
>>21828364>t. cooklet>>21828369I'm planning on using this pan for everything. This will be my omni pan.
Just use a proper amount of fat and get the pan hot so shit doesn't stick. You can even throw it in the dishwasher, these things are indestructible.Also, make a pan sauce with some wine or whatever if you still have brown bits on the bottom.
>>21828385https://www.youtube.com/watch?v=z9M8GFfRdBo makes it look easy
>>21828357expect a bit of a frustrating learning curve if you've always used nonstick
>>21828372Shoulda got a LODGE cast iron skillet then; they're far more versatile, and the learning curve isn't as steep as stainlessThe trick to having stainless pans not stick is just preheating the pan and oilAnd only heat with moderate heat, as it will definitely warp on HIGH heat with nothing cooking on it
>>21828399No. I will master my omni pan and use it for all of my frying pan needs.
>>21828399what's up with the keys?
>>21828357I prefer carbon steel woks myself but the main thing I learned using stainless steel pans is to heat the absolute fuck out of them before using. Test it by flicking water on it and make sure it's getting the liedenfrost effect IE dancing around everywhere not touching the pan as it's got a layer of steam under. You can turn down the heat after but it's gotta start out real hot to not stick at least in my experience
>>21828437You just find them lying around in these booths labeled valet for some reason.
>>21828437I get accused of the pictures not being mine otherwise for some reason, which is absolutely bizarre to me>>21828430You're gonna need more than one pan, son>>21828439>heat the absolute fuck out of itIt behooves you to NOT do this
>>21828372They work fine for mostly everything. Eggs are the biggest no no and you'll have to get another pan for them.
>teflon>cast iron>stainless steelWhere do ceramic coating pans rank and what's unique about them?
>>21828372it really is just a pan though. like yeah it has some quirks like any other kind of pan but it's not rocket science. the best way to learn how to use it is to just heat it up and start cooking with it. it's my opinion you need to get hands on with cooking.fwiw my stainless quickly became my favourite pan by far. it's great at developing a fond. get comfortable with deglazing.
>>21828740Bad advice.>You can royally mess up a stainless steel pan by overheating it, especially when empty or with oil, which can cause the oil to break down into a sticky residue and lead to stubborn discoloration such as yellow, brown, or rainbow-like tints that are difficult to remove.>Leaving the pan on high heat for extended periods can also result in warping, particularly if exposed to extreme temperatures like those on a grill, which can exceed the safe 500–600°F limit for most stainless steel cookware.>Using cooking sprays is another major mistake, as they contain emulsifiers and anti-foaming agents that build up into a gummy, hard-to-clean coating on the surface.>Adding salt to cold water can cause salt pitting, forming white spots on the pan due to the salt reacting with the metal before dissolving.>Cutting food directly in the pan with a knife creates permanent scratches that trap food and are hard to clean over time.>Using steel wool or overly abrasive scrubbers can scratch the surface, diminishing its appearance and making it more prone to staining.>Cleaning the pan in a dishwasher is also damaging, as harsh detergents can corrode the metal layers, especially in tri-ply pans, leading to degradation of the aluminum core and dulling of the finish.>Finally, placing a hot pan directly into cold water causes thermal shock, which can warp the metal and separate the layers, particularly if the pan was overheated.
>>21828747>>You can royally mess up a stainless steel pan by overheating it, especially when empty or with oil, which can cause the oil to break down into a sticky residue and lead to stubborn discoloration such as yellow, brown, or rainbow-like tints that are difficult to remove.Who gives a shit if it's just a different color.>>Leaving the pan on high heat for extended periods can also result in warping, particularly if exposed to extreme temperatures like those on a grill, which can exceed the safe 500–600°F limit for most stainless steel cookware.All pans can warp.>>Using cooking sprays is another major mistake, as they contain emulsifiers and anti-foaming agents that build up into a gummy, hard-to-clean coating on the surface.Cooking sprays have always been bad regardless. They are seed oil goyslop.>>Adding salt to cold water can cause salt pitting, forming white spots on the pan due to the salt reacting with the metal before dissolving.Who gives a fuck about discoloration if the metal is still the same.>>Cutting food directly in the pan with a knife creates permanent scratches that trap food and are hard to clean over time.Using metal utensils damages every other type of pan. It's almost as if you should never use them on any pans.>>Using steel wool or overly abrasive scrubbers can scratch the surface, diminishing its appearance and making it more prone to staining.Again you're worrying about aesthetics like a fairy faggot.>>Cleaning the pan in a dishwasher is also damaging, as harsh detergents can corrode the metal layers, especially in tri-ply pans, leading to degradation of the aluminum core and dulling of the finish.Same as every other type of pan. It's almost as if you should wash all types of pans by hand. There is no dishwasher safe pan.>>Finally, placing a hot pan directly into cold water causes thermal shock, which can warp the metal and separate the layers, particularly if the pan was overheated.Like every other material.
>>21828747>discoloration>diminishing its appearance>stainingAre you wearing your pan as a brooch to the royal ball or something? It's a fucking pan.
>>21828772>All pans can warp.Good luck warping a LODGR cast iron skillet>Using metal utensils damages every other type of pan. It's almost as if you should never use them on any pans.I ONLY use metal utensils on my LODGE cast iron and All-Clad stainless steel
>>21828782Oh wait I use wooden spoons too
>>21828747who cares about the appearance of the pan? stainless steel is great because you can scratch it up without worrying. get yoself a nice metal spatula with an edge. great for scraping up fond. use steel wool too it's great. who cares about some scratches?
>21828973
>>21828476lol, no one wants to take credit for your blurry black rice pics, keyfobs or not. That's not the fucking reason. You brown incel lunatic.
>>21828357You go through a 4 hour process to prepare it to be less sticky,You try itEverything sticks like you coated it in super glueYou ask online get told it's a heat management issueYou heat manage everything still sticksYou autistically research and do everything absolutely perfectly only to tind out this gets you about 70% of the way to the performance of a 20 dollar teflon panAnd also most people who still swear by these things only use them for very specific applications and not as general purpose (they use some kind of nonstick)
>>21828736Ceramics work fine. They're easy to use and probably the best choice if you want to avoid teflon because you're a nutter without entering the rabbit hole of gaslighting that goes on with stainless, iron, etc
>>21828357Pro tip: mix a bit of butter with whatever oil you're using to make eggs stick less>>21828399Thank god you airbrushed out the BMW logo. Not only do you look retarded for throwing keys in your photos as a quasi-timestamp, but why even bother doing that?
>>21828747You forgot>Using your pan as a blunt weapon can create dents.>Putting your pan in smelter has a high risk of warping or melting your pan.>Using explosives on your pan will leave scorch marks and may scratch or obliterate it.>Performing chemical experiments on it can dissolve the steel.However you are a retard, no one is using their stainless steel pan as a cutting board, please use a diamond or tungsten cutting board as those are the most durable.
>>21828978Apparently I didn't make any of that kek you brown incel lunatic>>21829001>she thinks the keys are a timestamp??Kek fuckin ricelet cooklet tastelet
>>21828973A E S T H E T I C S are important>>21828995>skill issue
>>21828998ceramic sucks compared to both stainless and cast iron though
Stainless steel pan threads never fail to deliver on bringing the skill issue cooklets out of the woodwork. I've stopped bothering to give advice in these threads because there is apparently just no helping some people without watching them work and preventing them doing whatever it is they're doing to cause failure. Op if you read this just keep practicing as you've definitely already heard all the advice that can be given in text.
>>21828364I can imagine the mess you make cooking from this comment alone
>>21828485>Eggs are the biggest no noSkill issue you fat nigger>>21828995>not as general purpose (they use some kind of nonstick)I use stainless steel for EVERYTHING
>>21828476All the Chinese chef videos on youtube have them getting blasted by turbofan jet engines
Whats with all the autistic faggotry ITT? Why people are so autistic about frying pan materials??
