I read some time ago in Loren Cordain's " The Paleo Diet Cookbook" about the benefits of cooking with stainless steel. Just now I am getting around to making the switch.
After a few failed experiments and a dozen eggs or so, I am getting the hang of cooking with stainless steel. The key is to preheat the han before adding the oil and food.
My only question now is what type of utensils to use with the stainless steel frying pan. I haven't come across any thing definitive about using wooden utensils, stainless steel utensils, or other options.
Any stainless steel masters out there with answers?
Jeff Smith, the Frugal Gourmet (and also alas apparently a perv) used to say “hot pan, cold oil, food won’t stick.” He must have been before your time
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Re utensils, I don’t know that it matters. The big deal for the last couple decades was not using metal utensils on non-stick pans to avoid scratching them.
If I were in the market for new, I’d either stick with stainless steel utensils or these days, maybe silicone.
you’ll notice that your pan will get “seasoned” and become even better (less sticky) with age.
A stainless steel fish turner is the single best tool to use with a stainless steel skillet. They run less than ten dollars and work way better than a spatula.
I’ve never heard Cordain’s recommendation to use stainless steel – is this to avoid extra iron from cast iron skillet? If possible, could you briefly restate his view?
Matt, what about cast iron skillets? How do they compare to stainless steel?
In the book, he talks about using stainless steel instead of aluminum. He says aluminum might leach into food and promote inflammation.
He does mention having a cast iron skillet on his recommended list of kitchen tools, but I don’t know his view beyond that.
I’ve read good things about cast iron, but I don’t feel knowledgeable enough on this to say if cast iron is better than stainless steel or not.
I’ve at least heard of the Frugal Gourmet. Can’t say I’ve ever watched a cooking show though.
As far as brands, do you have any recommendations? Or, any brands you know use questionable materials (brands I should stay away from). I ask because I have convinced my parents to dump their nonstick cookware for something new I am buying them…
Thanks, Matt. This made me recall an article posted on Lifehacker last week, which linked to this page – http://www.broadwaypanhandler.com/broadway/dept.asp?s_id=0&dept_id=610
There is some good info about pluses and minues of stainless steel. The big disadvantage is poor conductivity, so a stainless steel-only pan will have more ‘hot spots’ than other pans. However, the article describes new alloys and composite approaches that may mitigate the disadvantages of stainless.
The article also mentions that the typical dose of iron from using cast iron cook ware is about 20% of the USRDA.
Another great thing about stainless steel…
it will force you to “slow cook” more.
Keep your heat down and you won’t have a sticking problem.
I’ve had stainless for years, but also bought one non stick non teflon pan specifically for making eggs.
Let us know how you like the switch Matt.
Marc
You want 3-ply pans. This means the pans are constructed of 3 metal layers typically stainless-copper-stainless. The middle layer distributes heat evenly. Sometimes aluminum is used for the middle layer. Make sure the pans you buy are constructed of 3-play on the sides and not just the bottom. The cheaper pans have a thick 3-ply bottom and just one layer of stainless forming the sides of the pan. I own All-Clad. This is top of the line cookware. I think Williams Sonoma had a 4-ply version of All Clad and in my opinion thats just a waste of money. Buy your cookware in a set and you will save money. When buying the good stuff remember it will probably last a life-time unlike most non-stick pans. Also, I prefer using stainless instruments like spatulas when using stainless pans.
I’ve found seasoning to work with iron but not with stainless.
I bought this “Emeril” stainless steel pan, which I believe is manufactured in conjunction with All-Clad. It’s kind of the cheaper version of All-Clad, I guess.
I think Gregory has good advice in his response.
I personally like cast iron the best. I haven’t cooked a lot with stainless but when I did it seemed a little tricky. I like the steadiness of the heat with cast iron. Maybe I need to get some good pans like Gregory suggests.
Thank you guys for the response.
Deglazing is an invaluable trick when using stainless and it makes for great sauces.
I have used this one http://www.chefscatalog.com/product/25200-de-buyer-mineral-fry-pan.aspx for over a year now and I am very happy with its performance, non-stick after it had turned black from use. Can get very hot to quickly fry food. I don’t think I will ever need another one as it is very sturdy. It is pure iron, a bit heavy (2kgs). I also have some stainless steel pans but I prefer to work with the iron pan.