Scorching using stainless steel pan?!
Scorching using stainless steel pan?
Hi, I just bought a stainless steel cookware. And I'm still adjusting myself since i'm used to nonstick cookware. Everytime I cook, it always scorch on the botton. When I sear my steak, instead of making brown bits, it scorches instead. I'm consufed right now; I already use oil and wait until the pan is hot. Do you think I should not put the pan under high heat?
Additional Details4 weeks ago
Hi, I just bought a stainless steel cookware. And I'm still adjusting myself since i'm used to nonstick cookware. Everytime I cook, it always scorch on the botton. When I sear my steak, instead of making brown bits, it scorches instead. I'm consufed right now; I already use oil (usually olive oil or non stick spray with butter flavor) and wait until the pan is hot. Do you think I should not put the pan under high heat?
4 weeks ago
I just tried to use it again today. This time I used medium heat to sear my chicken. The result was great, the fond (Do I spell it right?) was brown and it did not scorch. Thanks guys.
Answers:
4 weeks ago
Hi, I just bought a stainless steel cookware. And I'm still adjusting myself since i'm used to nonstick cookware. Everytime I cook, it always scorch on the botton. When I sear my steak, instead of making brown bits, it scorches instead. I'm consufed right now; I already use oil (usually olive oil or non stick spray with butter flavor) and wait until the pan is hot. Do you think I should not put the pan under high heat?
4 weeks ago
I just tried to use it again today. This time I used medium heat to sear my chicken. The result was great, the fond (Do I spell it right?) was brown and it did not scorch. Thanks guys.
Couple of factors here; first, stainless steel is a poor conductor of heat and most is "encapsulated," meaning that the bottom has a disk of copper but usually aluminum, sandwiched between the steel. This is done so that the heat is distributed evenly, or more evenly than if just stainless. But I'm going to bet that your cookware is encapsulated or sandwiched which leads to the cooking fat. Use an oil that has a high smoke point like canola or peanut oil. You can use olive oil if it is called pure or pomace oil, never cook with Extra Virgin Olive Oil, pure or pomace oil has a higher smoke point...(this is a volume in itself.) Third and fourth...the heat could be set to high and the steak to cold, in other words let your steak sit-out for about a half-hour or so before cooking it. Which leads to how well do you like your steak? If you eat your steak well done, you will most likely scorch the pan because of the time it takes to cook it well, the fond at the bottom of the pan will have burnt to crisp. Sear your steak on both sides and finish it in the oven where the heat will surround the steak and finish cooking it. I eat my steaks very rare (black and blue) to Med. rare, so if I'm doing med. rare I'll sear about 2 minutes per side and in the oven for about 5-7 minutes...also depends on the thickness of the steak. Sorry for all the variables and factors but they play a big roll. Hope I could help.
when you cook with stainless steel let the pan get hot first, then add the oil and let it come up to temp. 10-15 sec. if things are scorching, then you have the heat too high for the foodstuff. start att medium and turn heat up as neccassray
You didn't specify what type of oil you use, and it may be important. At home i use regular veg oil in my non-stick pans and such, but at work i use a grill and lots of stainless steel type stuff, and i use primarily a name brand (i will say it's a commercial grade but a common name starting with Wes___, LOL!" It's called "Lo-Melt" and it seems to work pretty good.
In most cases high heat isn't recommended as it can affect the coating,. High heat on a fry pan will cause it to become convex.
As with all new cookware you have a learning curve to see what works best.
I had the same problem when I first used my stainless steel pots and pans. Apparently the stainless steel is a very good heat conducter therefore you don't need very high heat. I heat my pan on medium and turn it up if necessary. I haven't had a problem with burning food since.