/ck/ - Food & Cooking

>>16842383
Have you tried adding the oil while the pan is cold?

buy cast iron

>>16842385
I thought youre not supposed to do that?

>>16842388
Idk. I see it all the time on cooking shows.

>>16842383
From my experience things only stick for the first minute or so. Only issue I've had is cooking fish that I only want to blast the skin to get crispy and the skin stuck when turning.

>>16842383
Supposedly you have to "season" it. The seasoning is similar to cast iron seasoning but not quite the same.
From what I remember:
>put oil and heat on
>wait until oil starts smoking
>turn off fire and remove oil
That's it.
Also, that "seasoning" is very weak to soap.

>>16842383
Cook with sauces more and learn how to deglaze the pan (wine, balsamic, apple cider vinegar, even water...).

I often do a pork chop or piece of chicken in my pan and it sticks a tiny bit but that's all the good stuff, you deglaze that with a bit of chicken stock and balsamic vinegar and you've got a great little sauce.

Also cook on a lower temperature. That's good advice in pretty much any circumstance. People try and cook too fast and on too high a heat like they've got somewhere else to be. Slow down and food won't stick

>don’t add oil until the pan is extremely hot. throw some water on there and it should glide around
>food will naturally unstick when it’s cooked

boom, done

>>16842438
Thats how i cook my eggs in stainless steel pans

>>16842442
works but makes gross crispy eggs.

>>16842448

>>16842438
The problem for me is that the butter gets burnt.
Fixed it by making all my butter into ghee.

>>16842383
Bruh stop using meme shit and buy a $5 Teflon pan

>>16842383
>How do I cook on a stainless steel pan?
Heat it, add oil, place food on it.

>>16842456
lower your heat, if you're burning butter you're going way too hot

honestly, biggest mistake most people make is just a fuck ton of heat for no reason.

Yes, food generally needs to be cooked but that doesn't mean you need to scorch it.

>>16842456
Don’t go past medium heat, and also mix olive oil with your butter

>>16842472
But when I go "too hot" my eggs actually end up perfect, and colder than that my eggs end up slightly sticky and a bit burnt.
Logically it should be the opposite but it's the truth. I was shocked the first time I did that by accident.

>>16842383
use a good amount of oil BUT if you let your meat rest temperature instead of straight fridge-to-pan, AND more importantly: Don't play with your food. Jostle the pieces into the oil to begin with, but when cooking things right they are supposed to cook steadily to a sear and "release" leaving behind just some fond. It sounds like you're jumping the pieces around the pan impatiently which might work in other pans but not like this. Sauteeing requires small pieces.

Rest your meats before putting them on a well-oiled, pre-heated pan. Stainless Steel will always have a fond but the benefit is that it can be hygienically deglazed with heat, water, and acidity in various proportions. Everything cooked on can be cooked off, to a tasty effect, such as pan sauce. Also, S-S pans can be cleaned "hard", physically and cleaner-wise (Bar Keeper's Friend is essential, "Once Tried, Always Used") so they're more foolproof than other options whose surfaces can be ruined.

>>16842383
heat the pan
try the Leidenfrost effect test with a few droplets of water until they start to dance around and behave like mercury
remove the water and add oil
lay down the food in the pan and leave it alone for about a minute
as soon as it starts forming a crust, it will release from the pan by itself

>>16842383
So sorry you're completely incompetent.
Please also never use steel utensils in a steel pan.

>get into cooking, enjoy it, nice hobby
>every single human being with the slightest interest in cooking tells me "STEEL PANS ARE SO GOOD THEY'RE THE BEST OMG"
>k
>buy one for $95
>literally every single fuckin thing I put in there sticks unless there's an inch of oil in the pan
>chuck my $25 nonstick pan on the stove and quite literally nothing sticks to it and the heat seems to be distributed in the exact same fucking way
Sick of it. Every single high end kitchen thing I've been shilled on has been demonstrably shittier than the lower class "garbage" that my mom used which I was taught to sneer at and hate

>>16842383 (OP)
rtfm.
some stainless steel pan I was looking at, for example, required heating up to 100C, then pouring in oil and only then increasing the temperature

>>16842638
>>chuck my $25 nonstick pan on the stove
Enjoy your tits

>>16842383
Haven't you run into the problem where some of the meat curls away from the pan or it's not totally flat so only part of the meat gets browned? Sticking helps avoid that. You want as much of the meat to stick as possible at the beginning for the best sear.
Sticking is a feature of the pan, and for your convenience, it will release easily as soon as it browns up, leaving behind just a little bit of brown stuff which can be deglazed for a nice sauce. For something delicate and extra sticky like fish, if you have trouble with detaching, a thin fish spatula will always take care of it.

>>16842421
Seconding this but just as a note for lazy fucks like me, water actually works fine for deglazing. Obviously something more flavorful is great but even plain water gets you the tasty fond flavor which livens up something boring like white rice very nicely. And it makes cleaning really easy.

>>16842638
>hurrr I don't even understand the properties of materials
Yeah no shit aluminum heat distribution is great. Too bad heat capacity is shit and you can't even do basic stuff like finish in the oven

>>16842612
>also never use steel utensils in a steel pan.
t. pussy who babies his pan

>>16842383
Wait until it's hot enough by sliding water drops.

>>16843575
Then just dont touch it until it releases itself.
Also dont crowd the pan.

>>16842448
I don't mind that sometimes especially if I'm using the egg as a topping for something else. But it really only works with scrambled eggs. I've never been able to get plain fried eggs to not stick in a steel pan even though I can do scrambled with no sticking. And I usually like my eggs over easy with no browning and that's even worse in steel.

>>16842410
Yeah, pretty much, things have to “relax” and the art is figuring out when 95% is relaxed and there are just a few bits here or there sticking, and get it released. Also imo pan sauces are greatest in stainless, sometimes cast iron look ugly from eroding the seasoning, especially with cream or with substantial acid.

>>16842383
Just keep your shit moving.
It can't stick if it isn't sitting still.

>>16842383
There's a fuckton of misinformation itt.
Stainless steel cooking rules:
>If frying something prone to sticking like meat, make sure to get your pan hot enough
>You can tell that it is hot enough by either droping a quarter of a teaspoon into a dry pan and seeing if it floats like a mercury ball (if it does, the pan is hot, if it evaporates, it is not) or putting the oil while heating up and seeing when it starts to shimmer or shake
>After placing the piece of meat on the well heated up pan, don't move it untill it develops the sear, if you do, half of the meat will be left stuck to the pan
>If trying to just sautee things like onions or bell peppers, you don't need to spazz about all that stuff
Also, to the people, who say you can't add oil to the cold pan and heat it up toghether: what the fuck do you think it'll do? Have you ever thought about it or are you just spouting bullshit you've heard somwhere?

>>16842388
on cast iron you arent, stainless steal is a different beast
>>16842390
this babish adds it cold and he only uses stainless steel

>>16842383
There's a fuckton of misinformation itt.
Stainless steel cooking rules:
>If frying something prone to sticking like meat, make sure to get your pan hot enough
>You can tell that it is hot enough by either droping a quarter of a teaspoon into a dry pan and seeing if it floats like a mercury ball (if it does, the pan is hot, if it evaporates, it is not) or putting the oil while heating up and seeing when it starts to shimmer or shake
>After placing the piece of meat on the well heated up pan, don't move it untill it develops the sear, if you do, half of the meat will be left stuck to the pan
>If trying to just sautee things like onions or bell peppers, you don't need to spazz about all that stuff
Also, to the people, who say you can't add oil to the cold pan and heat it up toghether: what the fuck do you think it'll do? Have you ever thought about it or are you just spouting bullshit you've heard somewhere?

>>16842438
>throwing water into extremely hot oil

>>16842383
>make pan hot
>wet hand
>shake hand over pan
>water sizzles very much
Now add a touch of olive oil and then butter. The oil stops the butter burning. Beautiful.

>>16843649
I read this with a heavy Russian accent.

>>16843726
>The oil stops the butter burning
It just dilutes the burned butter, it can't actually raise the smoke point of something else.

>>16843650
He means before you add the oil to see if its hot enough.

>>16843650
Why is this board so stupid?

>>16843726
If you're getting hot enough to burn butter, you're probably too hot.
Adding oil to mask that isn't really ideal.

I'd rather use Ghee than olive oil anyway.

oil the pan while its heating up and make sure nothing elses touches the pan until its good and hot

PAN NICE AND COLD
CANOLA IN
BEAUTIFUL
NOW HEAT HOT
WATCH THE OIL BEGIN TO PEBBLE UP
BEAUTIFUL
NOW MEAT IN
Simple as

How to properly prepare a stainless steel pan to keep your food from sticking:

1. Heat the clean, empty pan on your stovetop.

2. Pour in a quarter tsp. of water when the pan is hot.

3. If the water sizzles and boils off the pan is not hot enough yet, keep heating and testing the temp by pouring in more water from time to time.

4. As soon as the water doesnt sizzle and evaporate anymore but slides across the bottom like a puddle of quicksilver (Leidenfrost effect) the pan is hot enough.

5. Now wipe the pan completely(!) dry with a dish towel, pour in some high-temperature cooking oil (e.g. canola) and coat the pan thoroughly by spreading it with a kitchen tissue or a spatula.

6. Keep heating the pan right up to the smoke point of the oil, keep it at that temperature for a minute.

7. Pour out the excess cooking oil and let the pan cool down to the desired temperature.

Wa la, you now have a perfectly non-stick stainless steel pan. The non-stick coating will last through all frying until you strip it off with dish soap or acidic stuff.

>>16844723
>slides across the bottom like a puddle of quicksilver (Leidenfrost effect)

>>16843649
>Also, to the people, who say you can't add oil to the cold pan and heat it up toghether: what the fuck do you think it'll do? Have you ever thought about it or are you just spouting bullshit you've heard somewhere?
Empirical knowledge. I don't know the science that explains it, but I have seen for myself what works and what doesn't. Same as wiping out the first batch of oil in the pan after it heats and refreshing it when making pancakes. I don't know why, but I know from experience the first pancake will stick 100% of the time if you don't and comes out perfect if you do.

>>16844723
I'm sure this works but it's way too much work and completely unnecessary unless you desperately want to cook something like eggs without using fat. Also for step 6 you'd better have damn good ventilation or you'll have oil residue on everything.

Alternate guide:
>heat pan
>add oil
>cook
Leidenfrost is a decent way to see if the pan is hot enough, I'll give you that. But you can also just use an IR thermometer after you add the oil. After a while you can tell temperature just by how the oil moves and bands.

>>16844902
>Empirical knowledge
You must have some bias then, because it doesn't make slightest difference.
Stop spreading false mumbo jumbo superstition

>>16844723
how to proper prepare a non stick pan to keep your food from sticking

1. heat the bitch up and cook

there i just saved you faggots a bunch of retarded steps

>>16842383
throw it away and buy aluminium pans instead. you're welcome

>>16845022
Enjoy your Alzheimer's

>>16845027
Who are you?

>>16842410
Try putting baking paper in the pan then oil, used to do it in restaurants all the time

>>16842383
Hot pan, cold oil. Toss in your stuff when the oil starts to smoke. Keep enough oil in the pan and shit won't stick. When the oil evaporates, shit will stick, but then you can just deglaze it.

>>16842383
>The only way I can get meat not to stick is to shake the pan every 2 seconds.
https://www.youtube.com/watch?v=jVtRyWC_kdI

>>16842383
>How do I cook on a stainless steel pan? I use an appreciable amount of fat but whatever I'm cooking sticks every time. The only way I can get meat not to stick is to shake the pan every 2 seconds.
When you need nonstick, you use the right tool for the job, a teflon pan.
Think of your stainless as a pan you WANT food to stick because it can get as hot as you want, and that once you get food sticking, it browns so well. To lift iftems off the surface, you flip it none too early, only when a good crust has set or you just rely on a step to deglaze to rewet the surfaces.and then lift it up. You can deglaze more than once, of course too. I like coffee to deglaze as much as stock or wine.
It;'s a great plan for basic shallow frying too, but I use my nonstick to fry just as often as stainless.

>>16845244
What a sexy skillet.

>>16845317
fry my COCK in itKP4V0

>>16842410
that's what non-stick pans are for, fish and eggs
>>16842411
doesn't matter "seasoning" is not an alternative to non-stick pans

>>16842411
This OP you have to "burn in" your new pans with hot oil, then dunk them in ice cold water in the sink when they reach their smoke point.

>>16845244
I have the copper version of that pan, a fantastic all-around skillet.

>>16844986
No, I will continue telling people what works.

>>16845355
You are retarded

Why does the food and cooking board struggle with this

>>16844986
>stop talking about experience! Just parrot other autists on /ck/ and blogs!
And this is exactly why the autists here screech about using flaxseed to season pans, and then screech even more when you ask what went wrong when they tried it.

>>16845364
What's more retarded, sharing a provably infallible system or stubbornly decrying that system on the basis that you can't explain it?

>>16845329

>>16842456
>ghee

Ewww! So your food tastes like caramelized milk solids? Not in my kitchen!

>>16846337
Then use clarified butter.
Has just as high a smoke point as ghee but without the caramelized milk solids.

>>16845152
This is your son, Dad.

>>16846138
>>16846140
I've used it while adding on both hot and cold pan and it didn't stick

>>16846392
My son is dead!
...to me

>>16845329
Lol

high heat. if your butter is burning then add a cooking oil on top of that to raise the smoke point