New Stainless Steep Pans

Discussion in 'Food & Cooking' started by rstephen, Mar 4, 2015.

  1. rstephen

    rstephen

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    At home cook
    I wish I would of found this forum earlier, it looks like it has a bunch of great resources. I'm an at home cook and have been serious about cooking for the last 10 years.  It's my hobby and what I do in my spare time. For some reason I'm just getting my first set of stainless steel pans.  My question is what do I do about maintaining them?  I've "seasoned" them with several coats of oil heated until it starts smoking then let them cool and repeat.  I've done that about 5 times and have a nice layer of slick coating on the bottom of the pan.  I cooked my first meal in one last night, a steak, seared it in pan then broiled it.  It didn't stick at all :) Because of the heat my layer of coating became dark brown, although some came off when  I deglazed my pan for the red wine and balsamic reduction. 

    My question is what should I do with these pans?  Just wash them out with warm water and let a layer continue to build up on the bottom of the pan like you would cast iron? Or, should I be cleaning them out so they are shiny after every use? 

    Thanks! 

    Reagan.
     
  2. french fries

    french fries

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    I don't season my stainless steel pan. I often cook steaks, eggs, fish, crepes... whatever in them, and they don't stick at all either. It does require a bit of adapting my technique however, mainly heating the pan slowly and for a long time. I've never worked with a seasoned stainless steel pan so I'm afraid I won't be of much help to you here. 
     
  3. rstephen

    rstephen

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    Thanks!  I think I found the solution.  You start with the pan dry no need to season it.  Heat it up until water "dances" in it (I'm sure there is a culinary term for this)  then add your cooking fat and shortly after whatever you are cooking.  I just tried this technique with an egg and it slid around like it was doing the electric slide./img/vbsmilies/smilies/licklips.gif
     
  4. french fries

    french fries

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    I've seen that water trick on rouxbe.com before, but I don't find it necessary. I just heat it really slowly, for a long time, and not too hot (for eggs or crepes), or scorching hot (for steak or potatoes)... I had real problems with sticking in stainless steel when I first switched from Teflon.. but now I can't remember the last time I had any problems with something sticking.