Post #188,192
12/26/04 11:21:27 AM
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Uses for stainless steel frying pan
I have a question to pose before the chefs here: what are the proper uses of stainless steel pans? I can fry almost anything in cast iron, and use nonstick-caoted pan for the rest. But it's next to impossible to fry anything in stainless steel - it sticks to the surface immediately, and burns. What am I missing?
--
Q. I think I need to see a specialist, but my doctor insists he can handle my problem. Can a general practitioner really perform a heart transplant right in his/her office?
A. Hard to say, but considering that all you're risking is the $20 co-payment, there's no harm in giving it a shot.
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Post #188,193
12/26/04 11:38:27 AM
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You've got to use the proper oil and temperature.
[link|http://www.calphalon.com/calphalon/consumer/jhtml/stainless.jhtml|This] page at Calphalon talks about the way to use stainless steel pans. They have a comparision of stainless, aluminum and copper pots (Products->Get Kitchen Smart [it's a Flash popup]. They each have their own advantages and disadvantages.
HTH.
Cheers,
Scott.
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Post #188,194
12/26/04 11:47:03 AM
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Nothing . . .
. . . except as a "bargain" object to sell to the unsuspecting in the kitchen & bath department.
Even the ones with a big slug of aluminum (or copper) laminated in (and sold for absurd prices) are limited. Onions will fry fine but meats and potatoes can stick badly in many applications.
I find you can use such a pan if you tumble the meat and/or potatoes in oil and let them sit for awhile for it to soak in, then get the oil in the pan real hot before adding ingredients. Don't crowd the pan and don't try to move the stuff until it's well cooked on the bottom, then turn once. This is the formal method for sauté.
The so called sauté pan with just a big slug of aluminum laminated to the flat bottom work (but with annoying hot spots on the vertical sides), but aren't ideal for sauté - a shallow pan with curved or sloping sides is a much better sauté pan. Those need to be full laminate, though.
The covererable straight sided "sauté" pan would much better be called a "braising pan", as that is a much better application, and anything that sticks to the bottom will be released back in by the cooking with liquid.
When it comes to conventional American "frying", I just forget about the fancy cookware and use a well seasoned cast iron pan (of which I have several). There really is no substitute.
[link|http://www.aaxnet.com|AAx]
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Post #188,209
12/26/04 8:23:55 PM
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Mine works fine for bacon
It's one of the straight-sided ones with a glass dome lid. I throw a whole pound of frozen bacon in with the temperature fairly low. The fat starts to render out while the rest is still frozen so it doesn't stick too badly. Keep checking until you see the strips starting to separate on top. Use tongs to pull it all apart and spread it around.
This is actually the start to one of my favorite dishes, and using something that the bacon sticks to the pan a bit is a bonus. When the bacon is done and you pull it out, pour out and reserve most of the fat. Leave in enough to saute one diced medium union. Saute until clear. Add 1/4-cup white wine to the pan to deglaze. Add one can diced tomatoes. Heat through.
While you're doing this the pasta should be cooking. (Don't you love recipes that say halfway through, "Now get the other ingredient you've already prepared"?) After draining the pasta, add about 1/4-cup of the bacon fat and toss. Plate the pasta, add the bacon back to the tomato/onion mix and pour over the pasta. Serve with crusty bread.
But other than that, I don't really fry in it. I use it for heating pre-made sauces, because the large surface area warms them up faster without burning. It's also handy for tossing the pasta in with the sauce. I can't do that in small sauce pans.
===
Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
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Post #188,222
12/27/04 2:12:05 AM
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Yeah, sure that's annoying - but OTOH, what kind of idiot...
...starts cooking a recipe without having read it through all the way at least once?
[link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
Your lies are of Microsoftian Scale and boring to boot. Your 'depression' may be the closest you ever come to recognizing truth: you have no 'inferiority complex', you are inferior - and something inside you recognizes this. - [link|http://z.iwethey.org/forums/render/content/show?contentid=71575|Ashton Brown]
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Post #188,224
12/27/04 2:13:20 AM
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Have you read Andrew's other pieces?
Like the one about soaking the beans? Funny for us, probably not so much for him.
===
Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
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Post #188,227
12/27/04 2:22:58 AM
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I have, but can't recall that one. URL?
But still, what you're saying is basically, "the Grygus kind", innit?
Also, WTF are you doing up at this hour? Go to bed and get some rest; you need it!
[link|mailto:MyUserId@MyISP.CountryCode|Christian R. Conrad]
(I live in Finland, and my e-mail in-box is at the Saunalahti company.)
Your lies are of Microsoftian Scale and boring to boot. Your 'depression' may be the closest you ever come to recognizing truth: you have no 'inferiority complex', you are inferior - and something inside you recognizes this. - [link|http://z.iwethey.org/forums/render/content/show?contentid=71575|Ashton Brown]
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Post #188,229
12/27/04 2:35:05 AM
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Your search skills are teh suxxorz
Go to that handy little "Site Search" link above and to the right. Select user "Andrew Grygus" and put in the word "bean". It's the [link|http://z.iwethey.org/forums/render/content/show?contentid=174907|third link].
Oh, and I'm up because I slept about 15 hours last night. It'll be the rest of the week trying to get my internal clock re-set.
===
Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
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Post #188,231
12/27/04 3:12:00 AM
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Oh, *here*-I was looking 'round the Clove Garden for it! :-)
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Post #188,200
12/26/04 2:41:05 PM
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the only use is for when your cast iron breaks
although if you use a high temp oil like crisco or peanut oil thn you can braise a steak in it.
regards,
daemon
that way too many Iraqis conceived of free society as little more than a mosh pit with grenades. ANDISHEH NOURAEE
clearwater highschool marching band [link|http://www.chstornadoband.org/|http://www.chstornadoband.org/]
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Post #188,201
12/26/04 4:39:51 PM
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Does that happen when . . .
. . your wife whacks you over the head with a frying pan (for high crimes and misdemeanors)? I haven't seen cast iron break under other circumstances.
I've abused it plenty but haven't tried whacking heads with it - though I suspect the heads around here are a lot softer and crumblier than yours.
[link|http://www.aaxnet.com|AAx]
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Post #188,202
12/26/04 7:32:00 PM
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well I have had 2 break
developed minute cracks over time and were left on a campfire overly long when someone (not me) decided throwing cold water would cool them off quick, spiit nicely they did. I do in fact have a hard head but bouncing an iron skillet off of it is not on my todo list.
regards,
daemon
that way too many Iraqis conceived of free society as little more than a mosh pit with grenades. ANDISHEH NOURAEE
clearwater highschool marching band [link|http://www.chstornadoband.org/|http://www.chstornadoband.org/]
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Post #188,203
12/26/04 7:32:11 PM
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high crimes and misdemeanors?
oh you mean when you know you should shaddap and dont?
regards,
daemon
that way too many Iraqis conceived of free society as little more than a mosh pit with grenades. ANDISHEH NOURAEE
clearwater highschool marching band [link|http://www.chstornadoband.org/|http://www.chstornadoband.org/]
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Post #188,206
12/26/04 8:01:15 PM
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That's them.
[link|http://www.aaxnet.com|AAx]
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