How to cook with stainless steel without major sticking issues?

[Anonymous]

22:01, thank you for your post - the ice cube tray is a really good idea. I was wondering though (newbie cook here, obviously) - do you thaw your "ice cubes", or do you just throw them in the pan to deglaze? Thanks!

[Anonymous]

Yes, thank you 22:01!

[Anonymous]

Newbie cook, vermouth (or some other shelf-stable wine) is a good alternative. I personally love martinis, and love the taste of vermouth in cooking (like strong white wine), so it's win-win. I've also noticed that a cheaper red for cooking can go in the fridge for about a month as long as you keep it corked (or closed) tightly.

I love the frozen cubes idea...hope the PP checks back in. I'm assuming you'd throw it in the hot pan in its frozen state -- it'll melt like butter.

[Anonymous]

I'm not 22:01, but I do the same thing with the ice cubes. For deglazing, I've found that it works better when the liquid is thawed. If you put the ice cube directly in the pan, some of the liquid evaporates before the cube is completely melted, making the deglazing a little more difficult. If I forget to take the cubes out of the freezer ahead of time, though, it's not a big deal - just use a little extra and put the cube directly in the pan.

[Anonymous]

Thanks for posting OP.

I love my SS pans (trying to not use non-stick) but also have the same issues.

Will try the - heat pan very hot, add oil, cook tonight.

[Anonymous]

I don't use a ton of oil. I agree with PPs. First key is to get the naked pan hot. Then you add the fat source (butter or oil) and then let that get hot before you put in the food.

I do use some stainless steel but a year ago I caught a cast iron pan (Lodge from Amazon) and MAN! That is so much better--both for the non-stick as well as performance. LOVE IT!

[Anonymous]

I have a Lodge cast iron pan, and I just can't get into it - although most people I know who have one rave like the PP. I do get it hot like the PPs mentioned to do with stainless steel, and i let the chicken or fish get a good crust before flipping, but everything seems to stick and burn quickly. Plus i can't stand the awful iron smell on my hands after I touch it, and I feel like my food must have that seep in, too. PP, please tell me why you love it and what I'm going wrong!

[Anonymous]

hot pan, then the oil. Make sure the oil is hot before the food goes in (you can flick a drop of water in to see if it sizzles). If it's meat, then when you put it in, don't move it at all until it is well seared on that side, then flip (after you redistribute oil to get under where the meat was). Don't use too high heat, or it will burn. For veggies, onions and the like, just use oil and keep stirring a bit to coat eveything. If you use water to poach instead, keep the top on, and things won't stick.

You'll like your food better this way!

[Anonymous]

For cast iron skillets, make sure that you season your pan, and that when you cook don't wash the cast iron pan with soap or soak it in water.

http://www.kitchenemporium.com/info/castiron.html

[Anonymous]

For those of you with cast iron pans, is there anything you can't cook in them? I guess what I'm wondering is whether it is a full replacement for your stainless and nonstick skillets? Thanks.

[Anonymous]

Anonymous wrote:For cast iron skillets, make sure that you season your pan, and that when you cook don't wash the cast iron pan with soap or soak it in water.

http://www.kitchenemporium.com/info/castiron.html

Note that you can buy pre-seasoned pans--the Lodge pan from Amazon that's $25 and the best I've ever had is preseasoned and ready to go. Definitely be careful washing it--no soaking in water. I very rarely use soap on it. If I cook something like fish that I feel I just can't clean enough, I quickly use some soap, dry really well (including putting on hot burner for a few minutes), then spray a little oil and use a brush to work it all over the interior surface. So far my pan remains in really good condition after 2 years. Even if I had to buy a new one every year, for $25, you can't beat it. Even if it got rusty there are ways to fix that.

As far as what you can't cook, there's nothing I wouldn't make it in. The main issue is the cleaning since soap isn't recommended. After something like steaks or fish, I do use a little soap as noted above.