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How to cook with stainless steel

How to Cook with Stainless Steel


Tips for Cooking with Stainless Steel


First, some important facts about Stainless Steel to know:

• Stainless Steel Cookware is the best cookware for ideal browning and searing. Non-stick cookware is not meant to be cooked at the high temperatures needed to replicate the same level of searing.
• Five-ply stainless steel means there are 5 layers of Stainless steel. 3-ply means 3 layers of stainless steel, etc.
• Stainless steel is nonreactive to food. Aluminum or cast iron cooking pans can react with acidic foods.
• Stainless steel itself is not a good heat conductor, but stainless steel with aluminum cores, like USA Pan Cookware, distribute heat evenly and efficiently.


The Secret to Preventing Food Sticking

The benefit of preheating the pan is that the foods are a lot less likely to stick to the pan. Also, when cooking meats like steak, preheating the pan will result in a perfectly seared exterior and tendor interior.

• Make sure to keep food surfaces clean to avoid burning.
• Avoid overcrowding the pan with too much food. This will help ensure even cooking and help prevent food from releasing too much moisture into the pan. Overcrowding can lower the cooking temperature in the pan, potentially causing the food to lose some browning.
• Avoid putting cold food directly onto the pan. When possible, let meats and foods from the refrigerator come closer to room temperature before cooking.

Cooking Temperature:

Stainless steel with aluminum core cookware is very energy efficient and does not require high heat to cook most foods. Pan searing can be done at medium-high heat.

Medium-High Heat

• For heating the pan to brown or sear meat.
• For re-moisturizing dried foods by steaming over water until the water boils.
• For pan broiling thick steaks or chops.

Medium Heat

• For pan broiling thin steaks, chops, hamburgers or chicken breasts.
• To start direct top-of-range baking.

Low Heat

• Cooking roasts after browning
• For cooking less tender cuts of meat after browning all sides
• For finishing top-of-range baking after pan cover is hot.

Troubleshooting Cookware:

• Do not add salt prior to boiling to avoid pitting.
• For stuck food, fill pan with warm soapy water. If needed, bring soapy water to a boil and then let it cool to scrape away the food.
• For stains or discoloration from overheating, fill pans with tomato sauce or vinegar to remove.
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