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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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20160194 No.20160194 [Reply] [Original]

I just ditched my non-stick pan and got memed into buying stainless steel, what am I in for?

I know they are durable and low maintenance but food tends to stick to them the most.

>> No.20160196

>>20160194
just use some fat, innit

>> No.20160199

different tools for different jobs, are you the same smoothbrain who was saying espresso shouldn't exist because drip is good?

>> No.20160200

>>20160194
>food tends to stick to them
I haven't had to deal with food sticking in years. It's so automatic for me to preheat the pan that I don't even think about it anymore.

>> No.20160203

>>20160194
I just switched to stainless steel as well. As long as you get the pan proper hot BEFORE putting food in and you coat the entire pan floor with a thin layer of fat nothing should stick. Like I said, I just switched as well, so I cannot vouch for this so far, but it is what I read. I assume you also couldn't be fucked with the maintenance of cast iron?

>> No.20160206

>>20160200
Is there some esoteric method to preheat the pan? My shit still sticks to it when I preheat

>> No.20160208

>>20160200
It's less forgiving than cast iron though

>>20160203
Do you have to always do the ball test or do you eventually learn when the pan is hot enough?

>> No.20160214

>>20160206
I read this in an out of print book I found in the library's basement, but put it on your burner on med-high for one minute. Then add a cooking oil and wait until the oil is shimmering before adding your food.

>> No.20160215

>>20160200
>>20160203
This, but you can still get sticking by overcooking. It also depends on what you're cooking. It cleans easier than non-stick though.

>> No.20160216

>>20160208
>It's less forgiving than cast iron though
Let's agree to disagree.

>> No.20160217

>>20160194
don't move food till it's free, otherwise it's gonna stick.
you need fat

>> No.20160219

>>20160194
>but food tends to stick to them the most.
because they aren't non-stick ergo you can't cook with SS like it was you dumb retard. learn how to use your tools properly before you whine about them

>> No.20160229

>>20160215
>It cleans easier than non-stick though
That's not true unless you mean it's dishwasher safe

>> No.20160233

>>20160219
>He didn't whine about it and obviously hasn't used it yet
0 reading comprehension, let me guess, mutt?
>>20160208
>less forgiving
You mean stick-wise, not maintenance-wise I guess?
>>20160229
Can't you just use a steel brush on stainless steel?

>> No.20160236

>>20160233
>Can't you just use a steel brush on stainless steel
You don't want to scratch the surface

>> No.20160240

>>20160236
Why?

>> No.20160246

anyone who says nothing sticks to stainless steel is just lying. stuff is gonna stick sometimes, it's just reality. i cook with stainless steel all the time, and stuff sticks.
however, since it's not cast iron, you can actually use tools to clean it off, like a metal scrubber or the weird little chain mail thing i use.

>>20160200
>>20160215
>>20160219
why do you have to lie? food sticks to stuff, there's no shame in it.

>> No.20160247

>>20160240
it creates nerve gas

>> No.20160257

>>20160246
Some food is supposed to stick to it so you can make pan sauces

>> No.20160271

>>20160194
If u wanted a nonstick egg pan u should have went carbon steel. I have a Mueller stone coated pan for eggs, works pretty well. The trick for stainless is to get it hot then use oil then u can cook in it.

>> No.20160289

>>20160271
Carbon steel can't cook acidic food so it isn't as universal

>> No.20160750

>>20160194
Being a child is worrying about your food sticking to the pan
Being an adult is realizing food sticking to the pan is the whole point.

>> No.20160769

>>20160206
https://www.youtube.com/watch?v=8ye1hqMjV5k

>> No.20160799

>>20160194
Why would you throw away perfectly good pans?
>got memed
Oh...nevermind.

>> No.20160801

>>20160194
Tbh i never use my stainless pan, and my cast iron only for breads.

If you do stir fry a lot, stainless is good for that. Its good for most frying needs. You cant make scrambled eggs, don't even try

>> No.20160827

>>20160750
based adult. deglazing is the best part

>> No.20160969

>>20160229
Not him but I feel stainless is easier to clean just because you don't have to be careful with it. I hate when nonstick has gunk stuck on it, because you have to try to remove it without wrecking the coating. Stainless, just scrape all you want. Even if you don't deglaze, nothing is any trouble to wipe off after a 5 min quick soak. Except burnt on cheese, but that would probably total a nonstick.

>>20160827
Sometimes I dry brine and preheat so well that I don't have any fond at all. When it happens I'm not sure whether to be disappointed or not.

>> No.20160992

>>20160289
Asians cook alot of acidic stuff in carbon steel woks and paella also can have alot of acidic stuff you just need a good seasoning and not simmer acidic stuff for a long period of time

>> No.20160996

>>20160194
Hot pan -> hot oil -> food. That's it. All you have to do is wait for everything to heat up.

>> No.20161002

>>20160194
when will you retards realize that one pan is not enough no matter what type it is. you will still need carbon steel or cast iron in addition to stainless steel

>> No.20161021

>>20161002
I've really quit cast iron since carbon steel. I still use it for cornbread tho.

>> No.20161028
File: 1.32 MB, 3456x2592, 1642277224571.jpg [View same] [iqdb] [saucenao] [google]
20161028

>>20160194
I think the trick is heat management, they heat up faster than iron so it can be easier to burn stuff if you're a cooklet smoothbrain. Stuff like eggs just add a bit of butter or oil and try to build up to the heat level

>> No.20161107

>>20160194
>know they are durable and low maintenance but food tends to stick to them the most.
They're the best for sauteing steak and making a pan sauce from the fond

>> No.20161113

>>20160801
What do you use?

>> No.20161116

>>20161002
Stainless steel can cook pretty much everything though

>> No.20161122

>>20160194
>but food tends to stick to them the most.
No, not true at all. Just don't use it for eggs.

>> No.20161139

>>20160194
havent read the thread, but don't apply oil until the pan is hot. you can test it by flicking some water on the pan. If it dances, then it's ready for the oil. hope this helps with the sticking.

>> No.20161428

>>20160199
>different tools for different jobs
That's what I've been saying forever. I assume these are bot posts. It's always the same shit. Either bots or corporate entities shilling product.

>> No.20161439

I have never had food stick to my stainless steel pan
I use mine for everything

>> No.20161446

OP, you need to season your stainless steel pan by putting oil, butter, margarine, shortening, tallow, schmaltz, or lard in it before cooking stuff.
If you cook stuff in it without doing that, shit will fucking stick to the pan.
I hope this helped you out

>> No.20161522

>>20161446
laughing my ass off as I imagine someone falling for this

>> No.20161630

>>20161446
That's for carbon steel

>> No.20161725

>>20160194
>, what am I in for?
No potatoes. That's it.
That's the only thing non-stick and cast iron can do that stainless can't.

>> No.20161763

>>20161725
Huh? I never had trouble frying potatoes in a stainless pan. Same as anything else, heat and fat. Even eggs won't stick like that, the tricky part is not overcooking them.

>> No.20161817

>>20161763
technically you can fill entire thing with oil and it wont stick but you'd have deep fried potatoes. Stainless and potatoes are very hard.
Eggs - yes, they don't stick, but they arent as sticky as hash browns.

>> No.20161906

>>20161817
Okay now I remember why it worked. At first you don't need lots of oil, just a thin layer as usual. BUT potatoes will soak up the oil and as soon as the pan became dry I'd add more. So I guess in the end, you have a lot of fat in your potatoes. Tastes good though.
Potatoes don't reach their full potential without fat anyway.

>> No.20161975

>>20160194
I used stainless steel pans for 10+ years. The only time food ever stuck was when they were brand new. Just preheat and use the right amount of fat and you'll be fine.

>> No.20161991

>>20160236
You don't want to go out of your way to scratch it, but it's impossible to keep it smooth. Even careful use is going to scratch the pan a little bit.

>> No.20162318

>>20160769
OK so I guess caramelizing or making scrambled eggs is out of the question if the pan has to be hot enough to make liedenfrost beads

>> No.20162333

>>20162318
Caramelizing is fine. Just deglaze every now and then.

>> No.20162362

>>20162333
Deglaze while caramelizing? That would interrupt the browning process though wouldn't it

>> No.20162623

A world of disappointment. I have all-clad stainless pans, cheap nonstick pans, shitty lodge cast iron and Ikea carbon steel pans. I pretty much never use the stainless ever.

>> No.20162691

>>20160194
>food tends to stick to a stick pan
gee

>> No.20163355

>>20160203
>>20160214
>>20160769
>>20160996
>>20161139
>>20161975
I just tried this and attempted to cook an egg and it stuck.

>> No.20163451

>>20162623
What do you use the most?

>> No.20163462

there is indeed a learning curve, but any non-brainlet can figure it out. i still use non-stick on occasion but for the most part have gone full SS. in fact maybe this should be a standard cooking IQ test idk.

>> No.20163470

>>20163462
It's fine to use non stick for eggs or when you are in a hurry but steel is better for most other proteins

>> No.20163569

>>20160206
>Drip some oil with a high smoke point into the pan and spread it evenly
>Heat it up until the oil is smoking. Don't burn the whole fucking thing!
>Let it cool down a bit and get rid of the oil with some paper towels.
Congratulations, you just applied a non-stick patina to your pan. Enjoy cooking.

>> No.20163608

>>20160206
You're doing it wrong. You're supposed to lie about it online. My stainless steel never sticks no matter what I cook.

>> No.20163614

>>20163451
Uber eats

>> No.20164317

>>20163355
Use oil.

>> No.20164334

>>20163355
You dumb then

>> No.20164342

>>20162318
I made scrambled eggs this morning with minimal butter and had no stick or burnt butter. I use a $30 stainless steel pan.

It's really not that hard. Just preheat for a few minutes then add oil/fat. After some practice you'll get pretty good with it and it'll be easy. And if stuff sticks, it's not that big of a deal just scrub it clean.

>> No.20164389

>>20164342
Post a picture of your scrambled eggs I wanna check something

>> No.20164610

>>20164389
Dont need to check we all know it's overcooked to shit.

>> No.20164621

>>20160206
How thick is the base of your pan? If it's thin as fuck and not engineered properly, you'll have to deal with localized heat. I have a stainless steel pan I got from Kohl's which has a three layer base (stainless-aluminum I think-stainless) which allows for even heating. If your pan is thin, then I'd recommend heating it at low heat, then increasing it after 30 seconds or so.

>> No.20164622

>>20160194
you really are a dumb nigger OP

>> No.20164714

>>20164389
>>20164610
I ate them because I didn't think scrambled eggs was a huge achievement to commemorate with a picture.

I am by most metrics a cooklet but it's not that hard.

Preheat for a few minutes. When I add my sliver of butter I remove the pan from the heat so it doesn't burn, and spread it around with a wooden spoon because I use so little butter it gets too thin to spread on its own. I then put it back on the heat and add the eggs.

>> No.20164819

>>20164621
Thanks for an actually constructive reply. Yes, it's a cheap thin pan

>> No.20164823

>>20164714
So they're not gently cooked soft fluffy eggs?

>> No.20165289

>>20164819
Quick google search found this pan on sale for $60. Not sure on the build quality, but 5-ply copper, aluminum, and stainless is a green flag for me. Copper will be really good for heat transfer, and it outwardly looks to be mostly stainless. Only downside I don't see what type of stainless, but it looks like either polished 304 or (if you're lucky) 316. A nice frying pan is one of the spots I'd splurge a little, just because of the use they see; the only other kitchen item I'd be nearly as discerning with is a nice knife set.

>> No.20165292

>>20165289
I'm retarded and I didn't link what I found.
https://www.crateandbarrel.com/crate-and-barrel-evencook-core-12-stainless-steel-fry-pan/s400442?localedetail=US&a=1552&campaignid=10461646755&adgroupid=103999389299&targetid=pla-297349054486&pla_sku=400442&pcat=HSW&ag=adult&scid=scplp400442&sc_intid=400442&gad_source=1&gclid=Cj0KCQiAn-2tBhDVARIsAGmStVlQKMCvVc2DkIL5eqahf2dj4uEimZAef9opxED-QvECfbLtIc12mGAaAjq_EALw_wcB

>> No.20165360

idk what to tell you man you can cook scrambled eggs in a stainless steel pan it's not that hard just give it a try and practice a few times

>> No.20165383

>>20165360
> reading this thread wondering what is wrong with people
I cook eggs in stainless all the time, mainly out of laziness to clean the non-stick, but with a small pan, enough oil and low enough heat it's never a problem, slides right out.
Never understood why people cook eggs so hot, they taste like shit, if there's browning it's a failure.
Fuck this preheating also, eggs need to be brought up to temp slowly, put them in first then turn the burner on.

>> No.20165409

>>20165383
High temperature is fine if you keep the eggs moving and work quickly. You just have very little room for error. Stainless will stick like hell if you don't preheat, unless you keep the temp very low and make Ramsey snot eggs.

>> No.20166026

>>20160194
Asmongold's method. Very low heat.

>> No.20166180

>>20160206
2 Minutes on high heat, turn the gas to the temp you want, put in ENOUGH oil / butter and wait till it's heated enough. Then put in the things you want to cook and it shouldn't stick. Practice enough until you can fry an egg in it without sticking.

>> No.20166219

>>20163355
what kind of oil are you using? I find beef fat like tallow or clarified butter works the best but I don't know why

>> No.20166417

>>20166219
I used ghee

>> No.20166494
File: 34 KB, 600x600, carlos.jpg [View same] [iqdb] [saucenao] [google]
20166494

>>20166417
Gee!

>> No.20166629
File: 878 KB, 4810x3130, nujqJI3.jpg [View same] [iqdb] [saucenao] [google]
20166629

>>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.

>> No.20166635

>>20166629
Here is how the edge looks close up.
More images:
https://imgur.com/a/IhuE3Jh

>> No.20166636
File: 251 KB, 1254x656, 7VPf2dJ.jpg [View same] [iqdb] [saucenao] [google]
20166636

>>20166635
Crap, forgot image.

>> No.20166640
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20166640

>>20166636
And here is the whole spatula. I's a cheap chinese one, there are more classy types for sure.

>> No.20168125

>>20160214
What if you don't want to cook something at that high of a heat?

>> No.20168169

>>20160194
>repeatedly tell beginners to get a cast iron because its basically the same as nonstick
>they dont listen
why

>> No.20168179

>can't wash it with soap
>really can't run it in the dishwasher
>more maintenance than anything else
>closer to stainless than nonstick in behavior
Cast iron is good to have for some uses but it's a retarded noob rec

>> No.20168243

>>20168179
>can't wash it with soap
yes you can
>really can't run it in the dishwasher
why would a single person ever use a dishwasher
>more maintenance than anything else
like what?
>closer to stainless than nonstick in behavior
no

>> No.20168262

>>20160194
Sticking. Get a fucking carbon steel pan and learn how to season it

>> No.20168297

>>20168169
>same as nonstick
Except much heavier

>> No.20168308

>>20168297
Well sure, but you can make big boy meals in it and it'll thicken up your little sissy femboy arms. You keep the nonstick for quick things.

>> No.20168335

>>20168243
The fucking conditioning which takes actual hours every couple months and you can't use dish soap on it without nuking it. You gotta sand it and resurface it sometimes, maybe right from the store if it's got a rough surface because most cast iron sold these days is meme shit. It rusts if you look at it wrong and btw that includes no Soaking in the sink even just with water to get anything stuck on off, which there will be 100% because it's not nonstick. Oh btw you can't cook anything too acidic in there either or you fuck your surface again. And forget about leaving anything you don't finish right away in the pan too. None of the above applies to stainless or nonstick.

>> No.20168357

>>20160969
life protip: you can get burnt on cheese (and just about anything else) off a pan by soaking it overnight in some coca cola.

>> No.20168363

>>20168179
>can't wash it with soap
You can. Since dish soap, isn't much of a soap, but a detergent these days.
>really can't run it in the dishwasher
Yep. You can't. But why would you run a cooking pan in the dishwasher, if during normal use manual clean-up is comparable to PTFE pan, i.e. just wash it with soap and let it dry?
>>more maintenance than anything else
Yep, drying it after washing is pain in the ass, and if you dont do it, it gets rusted.
>>closer to stainless than nonstick in behavior
That's incorrect. Stainless is really sticky, you've to control temperature and oil amount precisely.
Cast iron isn't that sticky, comparable to old used PTFE pan. Carbon steel should be a bit more non-stick.
Don't believe me? Try making a hashbrown in each type of cookware.
PTFE - real easy. Cast iron? After forcing it a bit, it will come off, like from old used PTFE pan. Stainless - lol, good luck, you're gonna make deep fried hashbrown, not pan fried.
>>20168169
No idea why.
>>20168297
I dont think thats a problem.
>>20168335
You have to sand it once, and that's if factory finish is awful. Once you've sanded it a bit, and seasoned with oil and fried some less-sticky foods, it is self-fixing. New oil will restore broken seasoning.
>acidic
yes. That's a problem. Sorta.
So in the end u need 2 pans. One stainless, which you can dishwash and put acidic stuff in it... Other is carbon steel or cast iron which is 80-90% of non-stick performance of PTFE.

>> No.20168967
File: 870 KB, 1920x1080, onimai-op.png [View same] [iqdb] [saucenao] [google]
20168967

>>20168335
>The fucking conditioning which takes actual hours every couple months
I've been using the same cast iron for 8 years and I've never reseasoned it.
>you can't use dish soap on it without nuking it
I scrub it out with dish soap every time i cook.
>It rusts if you look at it wrong
the bottom looks like a rust bomb because i never dry the bottom when i wash it in the sink but the actual top part i cook in i just wipe out with a paper towel after i clean it and it has never rusted.
>no Soaking in the sink even just with water to get anything stuck on off
you just run the pan under the sink while its still hot and everything comes right off
>Oh btw you can't cook anything too acidic in there either or you fuck your surface again
no, you can't cook anything acidic in it for several hours straight, which is not a problem, because it is a pan

>> No.20169160

>>20163355
its kind of difficult to cook egg on stainless. Egg is notoriously sticky and difficult to work with so you picked the most difficult test possible (apart from fish I guess). Other food like meat, vegetables etc wont stick, or if they are sticking you just wait until they sear up and then they will unstick themselves. If they dont, take the pan off the burner for half a minute and the moisture in the meat/vegetable will unstick it automatically.
To cook an egg you kind of have to do a special technique when you create an invisible layer of polymerized oil on the surface of the pan. You preheat it on high until a drop of water no longer evaporates instantly but kind of bounces. You will know when you see it. After this you decrease the heat to medium and put in enough oil/fat to cover the pan, like 1-2 tablespoon max. After this drop in the egg and dont disturb it untill the bottom is crispy. It should come off cleanly with a spatula.