Stainless steel pans

TastyReuben

TastyReuben

Nosh 'n' Splosh
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I wanted to point out, my brother (who fancies himself quite the cook) declared the other day that stainless steel pans “are nuthin’ but a piece o’ 💩” because everything sticks to them.

I disagreed, and he said, “Oh yeah?! Let’s see yah cook a’ egg in one!” - so of course I videotaped scrambling four eggs in my stainless steel pan today, with only a tablespoon of fat and absolutely no sticking whatsoever.

I’m still waiting for a response. :laugh:
 
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TastyReuben said:
I wanted to point out, my brother (who fancies himself quite the cook) declared the other day that stainless steel pans “are nuthin’ but a piece o’ 💩” because everything sticks to them.

I disagreed, and he said, “Oh yeah?! Let’s see yah cook a’ egg in one!” - so of course I videotaped scrambling four eggs in my stainless steel pan today, with only a tablespoon of fat and absolutely no sticking whatsoever.

I’m still waiting for a response. :laugh:
Click to expand...
Many people don't know those pans have to be hot so things don't stick when you put the food in.
 
This is a still photo of my pan taken immediately after I’d dumped the eggs out - no sticking, no brown spots, nothing like that:

IMG_1639.jpeg

That’s just two or three little bits of egg I didn’t bother shaking out, but they weren’t stuck at all. I could have wiped that pan out with a paper towel and put it away for next time if I wanted.
 
I suppose I didn't know the technique when I used such a pan to fry. That was decades ago! I use either a non stick chefs pan or a non stick frying pan for most fried things, or for scrambled egg. In fact, the non stick chefs pan I have used to be able to scramble eggs without any fat at all and not stick. So will the microwave. I think I abused the chefs pan a bit as it does need fat these days - but its still brillantly non stick.

I tend to use the microwave for scrambled eggs rather than a pan.

What do you think the advantage is in using stainless steel to fry things or scramble eggs?
 
Morning Glory said:
What do you think the advantage is in using stainless steel to fry things or scramble eggs?
Click to expand...
I don’t know if there’s a particular advantage or not, but I do think it’s a good thing to know how to cook something in more than just one type of pan. You never know what the future holds*.






*Knowing the near-disappearance of stick shifts, I was surprised a few months ago when my GenZ niece asked me to teach her how to drive a stick - “Yah never know whut da future holds, Unc!” - I must admit, I liked the practicality of that response.
 
I find stainless steel cookware unwieldy for cleaning. At this point I've got 1 pot that I use and it's sole purpose is to be able to go on an electric burner set on high and it won't be damaged or deprecated by the large difference in temperature.

Edit: Regarding things sticking it greatly depends on the smoothness of the surface of the cookware. To us they may all appear the same but think like seasoning cast iron, they're not.
 
Yeah, I only own 1 stainless steel skillet. Everything else is cast iron, enameled cast iron, ceramic coated non-stick, Calphalon, and some other (not teflon) coated non-stick cookware. The main purpose of having a lot of non-stick pans is so that other people can cook in them without creating a mess. When my kids were young and wanted to cook for themselves a stainless steel or cast iron skillet would have bewildered them. They didn't want to learn how to cook, really, and they didn't didn't have the time or patience. Now as adults they are much more willing to learn. My DH has the time but no patience. If he cooks eggs in a non-stick pan, he still manages to make them stick somehow :oops:
 
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