What is the one thing that differentiates a non-stick cookware and a stainless steel cookware? Coating, right? The ease with which food glides from a non-stick cookware indicates that the food will not stick even though you use little or no oil and that cleaning will be a breeze. People are lured by the non-stick properties of a non-stick cookware and give it more preference compared to other cookware, such as stainless steel. But what if you can create a non-stick like surface on a stainless steel pan? Read on to find more!
- Why stainless steel cookware?
- How to make your stainless steel pan non-stick?
- Deglazing: Stuck on food can actually be a boon
1. Why stainless steel cookware?
Great for professional kitchens as well as households, stainless steel is well worth the investment. Here are some of the major advantages of this shiny cookware:
No Health or Safety Concerns: It doesn’t have a chemically coated surface that can break down or emit harmful fumes.
Easy to maintain: A quick wash- manually as well as on a dishwasher- does the job.
Compatible with all cooktops: You can use a stainless steel cookware on any stovetop including gas, electric, induction and even broiler and induction.
High heat tolerance: Most stainless steel cookware can handle heat up to 500 degrees Fahrenheit, therefore, they are great for searing and browning food.
Responsive: They respond quickly to any temperature change, giving you better control over your cooking.
Durable: Stainless steel cookware will not easily rust, flake, chip, scratch, or stain, therefore, will be with you in all your cooking endeavours.
2. How to make your Stainless Steel pan Non-stick?
The answer is simple- Seasoning. You can season your stainless steel cookware to prevent food from sticking to the surface. Here’s how to season your stainless steel pan to give it non-stick like property:
WASH: Start by cleaning the pan to ensure that there aren’t any food bits stuck to the pan. You can use soap, vinegar, baking soda or a non-abrasive cleanser to clean. Rinse and dry thoroughly.
OIL: Apply a small amount of oil around your pan and swirl it to spread the oil evenly. You can use any oil with a high smoking point. When the oil begins to smoke, you can turn off the heat.
COOL: Remove the pan from the cooktop and allow it to return it to room temperature and wipe the excess oil.
COAT: Coat the pan thoroughly with oil until it is completely shiny.
3. Deglazing: Stuck on food can actually be a boon
A term that is usually unheard to any layman but a technique that every pro uses without a miss. And stainless steel pans work perfectly for deglazing or adding that extra flavour to your food. Deglazing a pan means adding any liquid, such as stock or wine, to a pan to loosen and dissolve the food particles that have stuck on at the bottom of the pan. A new cook might think that the food has burnt, but an experienced chef will use this as an opportunity to add another layer of flavour to the recipe. This cooked food particle, which is full of delicious flavours, is called fond. This flavorful mixture can be derived through deglazing and be used to make sauce.
- Add a small amount of liquid, such as stock or wine.
- Boil the liquid while stirring vigorously.
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