Treated ourselves to SS frying pan.

DXP55

DXP55

DXP55

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Joined
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Shropshire
Our original Induction cookware Myer Circulon are now past there best at 13 yrs old and they are now too heavy for us.
When we changed the hob it came with a set of SS pans but frying pan was non-stick -Because it heated up in half time the Circulon did it soon got burnt by someone who won't be named so we are now going to replace the pans one by one.

After reading how to cook on them and looking at the water droplet test I was wondering if anyone has measured the temp at that point - I have a temperature reading gun with the red lazer beam so I should be able to get a good idea of where the water point is.

Also is there anything we should be looking out for that is different to non stick - Main thing is my steaks - Got them to a T on non stick now got to learn all over again.

The stock pots and small saucepan usage is OK - got that covered.

After a long search I went for 24cm Pro cook full SS so no nonstick.
 
You want stainless steel pans for general cooking use, and a cast iron one for cooking meat.
DXP55 said:
Also is there anything we should be looking out for that is different to non stick - Main thing is my steaks - Got them to a T on non stick now got to learn all over again.
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You haven't been cooking steaks properly on non-stick ;) With cast iron there's not much to it really, wipe with a little veg oil over the pan, get it really hot, and chuck the steaks on for 2-3 minutes, flipping every 30 seconds. Before it completely cools down, wash it under very hot water with no detergent, and wipe down dry. I usually give them a quick blast on the hob after washing to make sure they're properly dry too.

You need to make sure you don't ever put anything acidic in the cast iron though, or it'll strip the seasoning, so keep it just for meat. Use the stainless pans for sauces etc.
 
I am binning our Meyer Circular pans because they are too heavy -cast iron is out.

I seem to cook steaks ok - rub oil on -salt and pepper and place in hot fry pan -when it move when you poke it -30sec -flip it and do other side -I then flip every 15 sec for total of three min max - Nice on outside and pink in middle. Yum.

I do have a SKK grill pan but never had good results and that is even heavier than Circulons

Raymond - What temp do you settle at before you throw in your food.
 
Raymond Lin said:
Poke the meat and feel.
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young-man-harry-enfield.gif
 
DXP55 said:
I am binning our Meyer Circular pans because they are too heavy -cast iron is out.

I seem to cook steaks ok - rub oil on -salt and pepper and place in hot fry pan -when it move when you poke it -30sec -flip it and do other side -I then flip every 15 sec for total of three min max - Nice on outside and pink in middle. Yum.

I do have a SKK grill pan but never had good results and that is even heavier than Circulons

Raymond - What temp do you settle at before you throw in your food.
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For Steak?

Like 200c.
 
jpaul said:
Their tri-ply ? .. with a temperature gun on an induction hob I'd be intrigued to repeat common experiment where you monitor how evenly a pan heats
https://www.centurylife.org/cookware-even-heating-rankings-induction-and-electric/


cooking steak - cast iron griddle (have a le creuset fwiw) ~2min/side flip -once- multiple flip , wrapped in oven ~7 min
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This morning I put the old non stick pan (Shulte -Ufer) on hob and turned it on to number 5 and it got up to 178c - flicking the laser gun around different spots it was consistantly within 2-3c of each reading and that is with a concave base (got it HOT once)

The new one came this afternoon and put that on hob but only at number 3 as there was nothing in it and that was the same - very consistant temperatures.
Doing a bit more Youtubing I now realise why I wanted the one from Amazon as it was all clad - Not the make All Clad (can't afford one of those) where this Pro cook had a separate base to body of the pan.

Was pleased to find the lid from old one fitted this new one.

So now have to wait till next Tuesday for my steak.
 
after many years of different pans etc Le Creuset i finally took the plunge and bought some Mauviel stainless fry /saute and saucepans

certainly not cheap but are amazing

i still use Le Creuset for casseroles
 
Due to stupid me I managed to brown the pan -tried washing-vinegar -soda - cursing and anything you could think of but couldn't shift it .

Just took it in garage and gave it a load of elbow grease and Solvo Autosol and come up like new.

One lesson learnt -don't rush the heating.
 
I am angry at myself for doing what I did after reading loads of text and watching video's on what not to do and I go and do it.

Been out in garage again and did load more polishing so I am back to square one and will be more careful next time.

I am just glad it wasn't the one I originally wanted and that was twice the price.
:rolleyes:
 
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