/ck/ - Food & Cooking

>>20177671
You are missing one important aspect, the spatula.
Pic related compares some.
What you need is a stainless Wok spatula, cut the front edge straight with an angle grinder an then sharpen it slightly. This way you can actually reach under your food like a forklift instead of pushing the top away like a bulldozer with the crust still sticking to the pan.
More images:
https://imgur.com/a/IhuE3Jh
>>20177897
Yeah, cleaning a stainless pan to virgously is a mistake. I clean mine with just warm water and a sponge, it is enough, as large bits of fod are scraped off with my spatula anyways. It accumulated a dark brown layer at the bottom. It is comparable to the seansoning of a carbon steel or cast iron pan, just not as dark. It works the same I guess.

>>20160194
Y'all are missing one important aspect, the spatula.
Pic related compares some.
What you need is a stainless Wok spatula, cut the front edge straight with an angle grinder an then sharpen it slightly. This way you can actually reach under your food like a forklift instead of pushing the top away like a bulldozer with the crust still sticking to the pan.

>>20083157
>>20080235
Compare the edges, you can clearly spot a difference.
The key is to cut of the curved front edge of an otherwise flat-bottomed wok spatula. Then grind the front edge to the sharpness of maybe a butter knife. This way, when you want to reach under the food, you can do it like a forklift, instead of just pushing the top away like a bulldozer leaving a burnt crust sticking to the pan. It really works like magic, and makes cooking with a pan a whole new experience. The straight front edge is necessary in so far as the angle at which you hold the spatula does not matter, the front edge will always be fully seated on the pan. As an added bonus, the edge will be sharp enough to cut food directly in the pan, at least vegetables and potatoes are no problem.
This tool is dangerous for teflon pans though, only use on carbon or stainless steel.
It works so well I never really had to scrub my stainless pan, warm water and a soft sponge was always enough, as I had nothing stick to the bottom. This allowed for a light patina, not as extreme as in carbon pans, but still.
I highly recommend this.