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/ck/ - Food & Cooking

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11601286 No.11601286 [Reply] [Original]

Seriously fuck stainless steel. It's impossible to make anything without it sticking to the bottom. Why is this so popular?

>> No.11601295
File: 153 KB, 442x341, flanders.png [View same] [iqdb] [saucenao] [google]
11601295

When you're cooking meat, you want it to stick somewhat so you have a fond to make pan sauces.

>> No.11601297

>>11601286
Stop blaming the cookware for your inability to use it correctly.

The usual problem is people trying to flip the food too soon. Patience, grasshoppah.

>> No.11601302

>>11601295
>>11601297

Both of these. Also use enough oil, you doofus.

>> No.11601303

>>11601286
you want it to stick and then fry it until it stops sticking to the pan or whatever

>> No.11601309

Use enough oil, heat your pan up before adding food to it, wait for the food to release instead of trying to scrape it off.

Also, don't use a stupid high temp, you'll just carbonize your food onto your pan.

>> No.11601966

>>11601297
either this or they don't properly preheat the pan.

>> No.11601972

You're right OP.
will you sell me your shitty all-clad pans OP?

>> No.11601984

speaking of stainless steel cookware, is this a good set?

https://www.amazon.com/dp/B009JXPS6U

>> No.11601993

>>11601984
1) dont' buy set
2) just buy all-clad mc2 or 3 ply stainless lines.

>> No.11601999

>>11601993
Those Cuisinart are decent, they're 3-ply.

>> No.11602000

>>11601993
* 1) don't buy sets
A clarification: don't buy any sets including all-clad sets; only buy the pieces you need.

>> No.11602016

Question: everytime I receive a new baking plate (whatever the fuck it's called, the sheet you use to bake shit with), it only takes a few uses before it turns to rust. Is there a specific way to clean it or something? I mostly just put it in the dish washer which cleans off most of the food. Yet time and again my sheets get ruined.

What am I doing wrong? It's frustrating.

>> No.11602027

>>11602000
if i plan to use all of them can i get the set

>> No.11602043

>>11602016
Sheet pans are usually aluminum. You're not supposed to put aluminum in the dishwasher, the detergent will ruin it.

>> No.11602044

>>11602027
nope

>> No.11602050

>>11602016
get a good brand like volrath or polar ware.

>> No.11602060

>>11602027
I guess I won't call the cops on you if you buy the set, but what do you need so many overlapping similarly sized pots and pans for?

>> No.11602081

>>11602043
What the fuck kind of trash material is this? I just want to bake chicken breasts and not have barely any cleanup effort. Also isn't aluminum foil supposed to cause alzheimers, why would foil be bad but not sheets?

>> No.11602087

>>11601984
This is the exact set I own and I think it's really good. Very heavy and high quality for the price. If you want to buy in a set get this one desu

>> No.11602092

>>11601286
Fuxking noob.
Stop blaming your incompetence on 'muh equipment' and learn how to cook instead

>> No.11602099

>>11601309
>high temp...carbonize...
I used a new induction cooking field and i gloriously underestimated the heat. The steak was a burned shoe.

>> No.11602105

>>11602060
i guess that’s fair, but i have had a shitty set for a while and i use everything pretty regularly. I’m mainly looking to get a frying pan. I have a cast iron skillet now and while I do like I’m an adult and can admit it has flaws, and it seems like triple ply stainless steel is the way to go. I’d also like a bigger stock pot than what I have now.

I get you shouldn’t always buy a set for everything, but most of the cookware I have is shit and my mom can just get me this set for christmas and wala, upgraded cookware. Should I have her get me a single nice frying pan instead, and create a set of my own?

>> No.11602116

>>11601286
I make omelettes in my All Clad stainless steel frying pan and it doesn't stick. Because I'm not a faggot.

>> No.11602123

>>11602105
Cooking is individualized. Growing up, were you just like everyone else, were you a normie for example? If so, then sure get a cookware set created by someone else, because then you'll be like everyone else: bland.

But if you're an individual, your own person, mix and match and create your OWN set.

>> No.11602189

>>11602116
we've seen your omelets.
Shut up until you get can get peppin' looking omelets.

>> No.11602191

>>11602123
This is the faggiest shit i've read all day, and I spent my entire day reading gay nintendo character fanfics.

>> No.11602196

>>11601286
have you tried using temperature control instead of setting the flame to afterburn?

>> No.11602202

>>11602081
>What the fuck kind of trash material is this? I just want to bake chicken breasts and not have barely any cleanup effort.
parchment paper dipshit

>> No.11602203

>>11602189
Do you have a camera hidden in my house since I've never posted them here? Or ever taken a picture of one? If so, sorry for all the masturbation.

>> No.11602206

>>11602123
your words have moved me, but I just called my mom and she already ordered it and it’s too late to cancel. I’m not sure if it’s just my brain adapting to reality but I also don’t really care about having individualized frying pans and sauce pans. I’d still like to get a dutch oven and a wok, so I can find something more unique.

>> No.11602209

>>11602206
i’m gay btw

>> No.11602212

>>11602203
>since I've never posted them here?
Gee I wonder what they reason is.
I'm guessing because they look like browned pocked marked and pleated shit.

>> No.11602293

>>11602081
Maybe cooking on my aluminum sheet pans will eventually leave me as retarded as you are, but for now at least I can wash my dishes without ruining them.

>> No.11602311

>>11601286
If you have trouble with stainless steel, you probably are causing it by one or more of the following 3 things:

1)Have a glass stove top, if this is the case use cast iron or some other pan with very high heat capacity
2)You are not using enough oil
3)You are cooking on too high of heat

>> No.11602330
File: 175 KB, 1280x720, CIMR.jpg [View same] [iqdb] [saucenao] [google]
11602330

Maybe you should get pic related OP. Idiot.

>> No.11602380

>>11601993
>1) dont' buy set
i usually agree but thats a good set at a decent price. I have pretty much all of that but mixed brands.

>> No.11602403

>>11602380
>he didn't buy copper core for his saucepans
Big mistake.

>> No.11602449
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11602449

>>11602403
i bet it’s not that big of a mistake and that you’re a faggot

>> No.11602450

>>11602403
My pans are a knockoff of all-clad with an aluminum/chinesium core and they work fine, they heat really evenly.

>> No.11602459

>>11601309
>wait for the food to release instead of trying to scrape it off.
Not OP but does that work? Will it not just stick further? Any time I cook bacon in a stainless steel pot it's 7 minutes of moving the bacon around to stop it sticking. Don't ruin my bacon stew tomorrow by giving me false info.

>> No.11602480

>>11602403
>Big mistake
i dont live in a studio apartment. I have all those sizes except a bigger frying pan. The only thing in that set i would do without is the medium pot.
The steaming basket doubles as a colander if that helps

>> No.11602485

>>11602480
what does that have to with copper pans?

>> No.11602501

>>11602485
i apparently didnt read the green text portion of that post.
Will kill myself shortly

>> No.11602526

>>11602403
Aluminum is a better core.

>> No.11603728

Never thought I would get this kind of mileage out of my pasta here:

How to quick-season 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.
4. If the water doesnt evaporate but floats and rolls around 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 until the oil just barely begins to smoke, 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 seasoning will last through all frying until you strip it off with dish soap or acidic stuff.

>> No.11603738

>>11603728
I have even made a version for the autistic "but this is not ackshually seasoning!" and the "he is burning his oil!" autists.

How to 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.
4. If the water doesnt evaporate but floats and rolls around 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.

>> No.11603809

>>11603738
wtf so stainless steel shouldn't be washed with soap?

>> No.11603845

>>11603809
Of couse you can wash it with soap, you just have to spent three minutes to put on another non-stick oil coating on it the next time you use it. It is not the kind of seasoning that is permanent.

>> No.11603914

>>11603809
>what is reading comprehension?

>> No.11604159

I fried an egg in a stainless steel pan once,

ONCE

I'm sure some of it is still welded to the pan.

Stainless steel is suitable for less delicate foods only.

>> No.11604162

>>11602330

>"Hello there!, today on Nu-Male cookery we're going to show you have to care for your neolithic cookware like a full time professional cuck! I'm your host John Libtard-Neckbeard the 3rd and i just love sucking black dicks"

>> No.11604169

>>11604159
If you can not fry an egg in stainless you can not cook. I really have no idea why this is so hard for so many people, I am just as likely to cook my eggs in stainless as I am in cast iron, never have issues with either.

>>11603738
Simpler way, just clean it as you would a cast iron pan, when you are done cooking dump in some salt and wipe clean, dump salt. It will leave enough of the seasoned oil on the pan to make it non stick, almost as non stick as cast iron.

>> No.11604195

>>11604169

>Fry eggs in stainless steel pan

Bet your the faggot who posted a pic ages ago about an "omelette" he made in a stainless pan to prove that you could..

Shit was 70% oil and it still stuck at bits.

Only retards use stainless pans for eggs.

>> No.11604196

>>11604159
read my above guide for cooking with a stainless steel pan. If you know how to treat them right you can easily cook eggs in stainless steel pans - fried, scrambled, omelette, they will slide around like a hockey puck on ice.

>> No.11604203

>>11604169
Also, stainless almost always means a laminated pan of stainless and aluminum, sometimes copper as well, so it conducts heat faster, this means the food sucks the heat from the pan quicker so you need to heat a stainless pan hotter than you would a cast iron or high carbon pan which do not give up their heat as easily to the food you put in it.

>> No.11604206

>>11604195
Nope, I will cook an egg in stainless tomorrow and post pics though.

>> No.11604231
File: 1.38 MB, 2560x1440, 20170131_103549.jpg [View same] [iqdb] [saucenao] [google]
11604231

>>11604195
Eat your heart out teflon shill!

>> No.11604237

>>11604206
lots of vids up on youtube already. let retards be retards.

https://youtu.be/1376ITxF1Oc

>> No.11604256

>>11604237
Fair enough!

But you do not need to season a stainless pan, you just need to treat it like any other pan and not scrub it in a sink of soapy water.

>> No.11604269

>>11604256
>you do not need to season a stainless pan

You just saw in the fucking video that it DOES require a special technique to make it non-stick. unlike a teflon pan, didnt you?

>>11604256
>and not scrub it in a sink of soapy water
Why would I not want to do that when I can make it non-stick again in two minutes?

>> No.11604302

>>11603728
>>11603738
this works for like only one use, used to do it all the time. It's really only the thin layer of liquid oil left in the pan that makes it slick. I'd cook one batch of something and then try the second batch without cleaning the pan and it would start to stick. got a nonstick scanpan and haven't bothered with this dumb bull shit ever since. Quit being a weenie.

>> No.11604699

>>11604231

>That grease in the pain and running off the "omelette"

>Bits of egg still stuck to the pan

1/10 would not bang.

>> No.11604795

>>11602016
Is it rust, or is it oil burning in? Because the latter actually makes your sheet pans work better.

>> No.11604800

>>11602081
>Also isn't aluminum foil supposed to cause alzheimers, why would foil be bad but not sheets?
Where the fuck did you pull this from? Your ass?

>> No.11604810

>>11604162
>t. Retard who can't figure out how to use cast iron

>> No.11604822

>>11601286
use more oil, retard.

>> No.11604823

>>11603728
>>11603738
>>11604169
>>11604237
>This idiotic meme that stainless, a metal that by design shouldn't have or need a long-term surface layer, needs to be seasoned

>> No.11604831

>>11602081
lmao jesus calm down retard
>isn't aluminum foil supposed to cause alzheimers
this is old theory that was debunked a long ass time ago, like in the 80's, and only lived on because of conspiracy tards. same goes for teflon

>> No.11604839

>>11604231
>>11602212
There it is!

>> No.11604883

>>11604823
>that autistic retard who cant figure out that by seasoned people simply mean non-stick surface, even though he has been told and has had it explained to him multiple times already

>> No.11604888

I use both stainless and non stick, non stick for things like eggs and stir fry, stainless for meats. You can't get a good fond from deglazing a non stick pan.

I don't get why everyone here is arguing like you can only use one or the other, use different tools for different foods.

>> No.11604897

Bitch I love stainless steel

>> No.11604918

>>11604888
>non stick for stir fry
wew lad enjoying those toxic fumes? Stir fry temps are way, way too high to be safe for nonstick coating.

>> No.11604922

>>11604883
>Hurr durr durr
Stainless is naturally non-stick, if you use it right. And part of that is intentionally getting it to build of stuff stuck to the surface until you add a liquid to it while the pan is still hot to get those bots off.

If your eggs are sticking in stainless, you aren't using enough oil.

>> No.11604929

>>11604918
I got a cast iron wok for that, you gotta really preheat the shit out of it, but it actually works on western stoves if you don't have access to a jet burner.

>> No.11604943

heat SS pan for 2 minutes
add oil and heat for a minute or so but not smoking
adjust temp as needed, cook in same oil or wipe it off

>> No.11604961

>>11604943
I've done that, and it worked once then the next time I used it stuff stuck to it again. I did not wash it with soap either.

>> No.11604988

>>11604961
It's because that "nonstick" and "seasoning" crap is just a meme. If stuff sticks the wrong way, it's because:
1:You didn't preheat the pan enough.
2:You didn't use enough oil.
3:You didn't leave it alone and tried to peel it off before it came loose on its own.

>> No.11604997

>>11601286
Maillard and Fresnel effects. Look them up you uneducated garbage.

>> No.11605005

>>11603728
>>11603738
The only autist itt is you, anon

>> No.11605390

>>11604922
>Stainless is naturally non-stick
no it isnt>>11604922
>if you use it right
yeah, that's why I posted the instructions, retard

And it has nothing to do with the amount of oil one uses either. Shut the fuck up.

>> No.11605415

>>11605390
>Being this retarded
No, you shut the fuck up, you disinfo-spreading asshat.

>> No.11605851

>>11604800
aluminum is a known neurotoxin. how afraid of it you are is up to you.

>> No.11605856

>>11604997
die nerd

>> No.11605861

>>11605415
LOL you are too dumb to even realize when you are just making a fool out of yourself. Buttmad seasoning autist.

>> No.11605869
File: 39 KB, 600x615, 1540428267916.jpg [View same] [iqdb] [saucenao] [google]
11605869

>>11604810
>it's hard to use cast iron
>I'm a proud nu male

>> No.11606062

>>11605861
>Buttmad seasoning autist.
I was replying to the buttmad seasoning autist, you fucking illiterate douche.

>>11605851
It's not getting into your food in any meaningful amounts when using aluminum pans (it self-oxidizes and seals its surface) or foil (same).

>>11605869
It's not though, but it's funny how someone who can't figure out how to use a tool that's been a common American cooking implement for hundreds of years is calling someone else a "nu-male". Which is a retarded insult used only by idiots to begin with.

>> No.11606093

>>11601286
Heat the pan a little before adding the oil.

>> No.11606120

>>11604883
>out that by seasoned people simply mean non-stick surface

People? I think there is only one of you holding that retarded assertion.

>> No.11606128

>>11606062
>It's not getting into your food in any meaningful amounts
there's no safe amount of aluminum. it has no beneficial effect and is neurotoxic at any concentration. but again, how much you care is up to you, it's impossible to avoid.

>> No.11606184

>>11606128
[citation needed]

>> No.11606226

>>11606184
http://lmgtfy.com/?q=is+aluminum+neurotoxic

>> No.11606250

>>11604231
>unseasoned pan
>excess oil oozing from the omelette
>bits of egg stuck to the pan

>> No.11606284

>>11606226
>Hurr durr enee umunt iz toksik
Amount matters, and in most normal uses, especially baking, you aren't releasing enough into the food for it to be an issue.

So, again, actually cite your fucking source that aluminum as a cooking base is causing Alzheimers.

>> No.11606325

>>11604961
I wash mine after every use but heating the pan and oil is all you need to prevent excess sticking.

>> No.11606367

>>11606284
you're strawmanning too hard now.
i didn't say it would cause an issue no matter what, and neither did i specifically say that "aluminum as a cooking base is causing Alzheimers". it is impossible to avoid, and indeed most people consume minute amounts their entire lives and don't immediately keel over.

what i said was, (1) it performs no beneficial function in the body, which is consistent with current medical knowledge, and (2) that it is neurotoxic, which is consistent with current medical knowledge. there is no rda for aluminum, and any intake represents a heavy metal accumulation.

i'm not sure what you're having trouble with.

>> No.11606370

>>11606284
Aluminum is the most abundant metal on Earth. You're constantly ingesting aluminum through the food you eat and the water you drink. The amount you'd ingest from using aluminum cookware or aluminum foil is neglible to the point of hilarity .

>> No.11606393

>>11601984
yeah that's good

>> No.11606464

>>11606367
And there's no study that finds aluminum is a direct cause of alzheimers. There is, however, an upper limit, below with it's harmless:
>Tolerable Weekly Intake (TWI) of 1.00 mg aluminum per kg body weight and week

You're creating a false causality on no evidence and the ignorant position that "toxic in high amounts" is the same as "toxic in any amount." Water is toxic if you drink too much. It's not strawmanning to point out that your scientific ignorance is blatantly on display.

>> No.11606542

>>11606464
it is strawmanning for you to misspell my statements and make up an argument i'm not having. i didn't say aluminum causes alzheimers, i said it's a known neurotoxin, which is inarguably true. i've also said, multiple times, that how much you care is up to you. i haven't yet said that everyone should stop using it.

the water argument is very poor. water is necessary in the human body, aluminum only has the potential for harm. phrased another way: if you could consume 0mg of aluminum over your lifetime, you would.

>> No.11606591

>>11606542
What were we talking about again? I forgot.

>> No.11606602
File: 1.37 MB, 3024x3024, 1mg.jpg [View same] [iqdb] [saucenao] [google]
11606602

>>11606464
this is what 1mg looks like

>> No.11606621

Guys how do I keep my pans from getting covered in grizzle/burn marks on the top and bottom? I just want them to be nice looking...I always get them when I cook meat even though it doesn’t burn

>> No.11606652

>>11606393
>>11602087
what is it that makes that set good? ie what do you look for when buying?