Stainless Steel frying pan - everyone should get one.

Raymond Lin

Raymond Lin

Raymond Lin

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I have already got a cast iron and a carbon steel pan already but a frying pan is always useful in frying an egg, but I wanted to get something else anyway and I bought a stainless steel pan, and you know what....It does not stick! On my very first use, no seasoning (doesn't need to). Heat it up first, then add oil. Cracked an egg in and the whole thing came out like a non-stick pan.

Where did I get an idea that food sticks to a Stainless Steel pan I have no idea. If I do manage to burn food on it, I can scrub it down. I also found out that a bit of Bicarbonate of Soda and vinegar makes a great cleaner on it too. Any stains too stubborn to be removed, the secret weapon is Bar Keepers Friend.

There's a reason why all professional chef kitchen uses stainless steel, where have they been all my life? It's light, much lighter than cast iron and carbon steel of the same size. It does not corrode. It's also easy to clean. Of course, it does not peel like a non-stick pan does.
 
I would guess if kept an eye on then it wouldn't stick, but just like with a stainless steel saucepan, some things do end up sticking at the bottom.

Best material for cleaning though.
 
d_brennen said:
Always assumed they would stick quite badly. Chefs use them for the aforementioned points, they don't corrode and are easily cleaned. Plus they use lots of fat in everything, so non-stick is less of an issue...
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I thought that too but in reality, it really doesn't. I can't say it's 100% non-stick but I can cook an egg or omelet on it and it slides around the pan so that to me passes the test.

Sure you need oil but I honestly have not used any more than I normally have. The key is to remember to add oil once the pan is hot, so that the metal has expanded and allow oil to get into all the microscopic holes (if any) to create the non-stick surface.
 
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like the pros, if I was cooking on gas then I'd probably try a stainless pan -
on electric/induction, currently stuck with, it would need to be a multi-clad stainless, with an alu core; currently my one pan to rule them all is are ceralon ceramic

for stainless if I ate more fried eggs ( last week DDD video of braising eggs frying+steaming keen to try that), I'd bookmarked leidenfrost
 
I haven't had non-stick for years, just have one big Tefal stainless steel skillet, one DeBuyer Carbone 30cm, and one Debuyer Crepe pan. Plus a stainless lidded pan set.

Tbh I use the crepe pan loads, eggs, omelettes, pancakes, gyoza, mainly because it's light and has the best season on it :D For meat I use the big carbone. It's great to stick on top of a BBQ and get really really hot and throw steaks in. Nom.

The stainless steel gets used for everything else, frying onions, stews, currys etc. You need to manage what you're cooking, keep it moving a bit, but it rarely sticks. Easier to clean and look after than the carbon steel.
 
Raymond Lin said:
I have already got a cast iron and a carbon steel pan already but a frying pan is always useful in frying an egg, but I wanted to get something else anyway and I bought a stainless steel pan, and you know what....It does not stick! On my very first use, no seasoning (doesn't need to). Heat it up first, then add oil. Cracked an egg in and the whole thing came out like a non-stick pan.

Where did I get an idea that food sticks to a Stainless Steel pan I have no idea. If I do manage to burn food on it, I can scrub it down. I also found out that a bit of Bicarbonate of Soda and vinegar makes a great cleaner on it too. Any stains too stubborn to be removed, the secret weapon is Bar Keepers Friend.

There's a reason why all professional chef kitchen uses stainless steel, where have they been all my life? It's light, much lighter than cast iron and carbon steel of the same size. It does not corrode. It's also easy to clean. Of course, it does not peel like a non-stick pan does.
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Is it coated or uncoated

Edit: just noticed the photo lol, it’s uncoated
 
Interesting!

I'm in the market for some new pots and I was going to buy some anodised ones link the ones below. But, they do sell uncoated stainless steel. Now I'm torn! She's keen for uncoated because cancer (blah!) but I imagine coated being much easier to live with. I thought stainless steel will just have everything sticking to it unless you use heaps of oil and season and maintain it which I can't be bothered doing. We don't eat eggs so not sure if there is any benefit... Food (ha) for thought.

https://www.procook.co.uk/product/p...sto_source=cmp&nosto=62161d98f541a108a54a7835
 
Scam said:
Do you not need to season and maintain it like a wok? Confess I always thought they'd be a sticky mess...
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Me too, so did I but nope! None of that.

It's indestructible (to a certain extent), it does not rust, it's light enough that I can do the tossing motion when cooking, I can scrub it clean for any thing that do stick. Any burnt marks comes off easily with Bar Keepers Friend.

I watched the movie Dark Waters which put me off Teflon for good as well. If the only advantage of Teflon is non-stick and that i can achieve 99% of the same with a statinelss steel...I see no reason to get any non-stick coating pans at all.
 
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Ahleckz said:
Interesting!

I'm in the market for some new pots and I was going to buy some anodised ones link the ones below. But, they do sell uncoated stainless steel. Now I'm torn! She's keen for uncoated because cancer (blah!) but I imagine coated being much easier to live with. I thought stainless steel will just have everything sticking to it unless you use heaps of oil and season and maintain it which I can't be bothered doing. We don't eat eggs so not sure if there is any benefit... Food (ha) for thought.

https://www.procook.co.uk/product/p...sto_source=cmp&nosto=62161d98f541a108a54a7835
Click to expand...

You do need a bit of oil but honestly no more than the recipe requires.

Check this out, frying gyoza, she did add oil, which you do because if you do that on a dry non-stick pan it won't crsips properly without oil, and then it comes off clean at the end. And check out how clean her pan is, but it is clearly well used when you see the underside.

 
probably a stupid question given types of dish you usually post - and above seems to confirm - so do you cook on gas ?
the lady in the video seems to use a portable gas hob for gyoza's, and also has a electric/induction hob, for saucepans, used in another vid I dipped into.
hadn't thought of that as a solution to re-start using my wok mothballed for several years ... with the packs of unused rice noodles
 
jpaul said:
probably a stupid question given types of dish you usually post - and above seems to confirm - so do you cook on gas ?
the lady in the video seems to use a portable gas hob for gyoza's, and also has a electric/induction hob, for saucepans, used in another vid I dipped into.
hadn't thought of that as a solution to re-start using my wok mothballed for several years ... with the packs of unused rice noodles
Click to expand...

I use gas.

The lady in the video uses the gas one I think because of the angle is better for shooting her videos. As the camera needs to be in front of you cooking and that is impossible in most kitchen as in front of you is typically a wall. I know in her new apartment from her video she has induction and uses her cast iron on it. The angle to shoot from is easier for this reason.

You will find this is the case in a lot of people cooking on YouTube, they will get a portable cooker to do this. But yeah, a portabe gas hob can be a solution, i thought about getting one so i can have hot pot or korean BBQ on the table.
 
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