Discussion
How's everyone getting on that's received their pan?
My wife is finding cooking with them a little difficult as everything keeps getting stuck to the pan, I have read about seasoning a stainless steel pan but I'm still a little perplexed about how you do it, has anyone else seasoned their pans?
My wife is finding cooking with them a little difficult as everything keeps getting stuck to the pan, I have read about seasoning a stainless steel pan but I'm still a little perplexed about how you do it, has anyone else seasoned their pans?
Milkbuttons said:
How's everyone getting on that's received their pan?
My wife is finding cooking with them a little difficult as everything keeps getting stuck to the pan, I have read about seasoning a stainless steel pan but I'm still a little perplexed about how you do it, has anyone else seasoned their pans?
Saucepan or frying/chef/saute pan?My wife is finding cooking with them a little difficult as everything keeps getting stuck to the pan, I have read about seasoning a stainless steel pan but I'm still a little perplexed about how you do it, has anyone else seasoned their pans?
If the latter, a dash of vegetable oil, wipe it around the bottom and side of the pan.
Place on a medium high heat until the oil smokes, take it off the heat. After a minute it two, light wipe the pan to blend the runs (you'll see what I mean - think 'legs' on a glass of wine).
Repeat a few times.
Don't use washing up liquid to clean the pans as it'll remove the seasoning. Wipe with paper towel or soak in hot water and use non abrasive scrub on the back of sponge or scrape with plastic spatula or a mix of all three.
If you've had to have a good go at it (like frying chicken with spices for example), once clean, just give it another quick season before putting it away.
It is a slight labour of love, but like nice kitchen knives they need a little investment.
Saucepans I just wash with washing up liquid as I don't use them to cook things on a high heat that will stick.
Oh and I use induction and the pans are a more conductive than say le cruset, so setting 7.5 is the new 9. You don't need to heat them as high as you might have done previously with other pans. If you haven't adjusted the temps, you'll burn more stuff and it'll be harder to clean.
I've found the SG pans very good, if something is a bit stuck on 10/15 mins soaking in soapy water is enough to free it off. Frying pan is sitting in sink atm after making sauteed potatoes, saucepan did glazed carrots and after cooling a rinse out was enough that I'll wipe it with a soapy sponge.
Since switching to stainless steel the only thing that has challenged me is scrambled egg but stopping it burning on then soaking after it's cooled seems to work.
Since switching to stainless steel the only thing that has challenged me is scrambled egg but stopping it burning on then soaking after it's cooled seems to work.
Milkbuttons said:
How's everyone getting on that's received their pan?
My wife is finding cooking with them a little difficult as everything keeps getting stuck to the pan, I have read about seasoning a stainless steel pan but I'm still a little perplexed about how you do it, has anyone else seasoned their pans?
I've switched from Tefal 'Jamie Oliver' which I think are aluminium to the SG.My wife is finding cooking with them a little difficult as everything keeps getting stuck to the pan, I have read about seasoning a stainless steel pan but I'm still a little perplexed about how you do it, has anyone else seasoned their pans?
The SGs definitely need less 'heat input' to get them to the same temperature. I'm finding that bringing water to the boil is much quicker and when cooking i either turn the gas down or use a smaller burner to get the same result. I don't think the pans need seasoning, maybe a frying pan does but the SG website doesn't say anything about seasoning the tri-ply pans.
This is my SG pan
I did kind of try to season it by heating up a little oil on hight heat, wiping the oil off and reheating, though Im not sure if it works on stainless?
I don't really have any problems with stuff sticking though, apart from maybe fried egg. I just get the oil fairly hot first, put in the ingredients and leave them alone for a few seconds.
If anything sticks I just put some water in the pan and return to high heat, boiling most of the residue off, whilst scraping with a silicone spatular. Always come up nice and clean
I did kind of try to season it by heating up a little oil on hight heat, wiping the oil off and reheating, though Im not sure if it works on stainless?
I don't really have any problems with stuff sticking though, apart from maybe fried egg. I just get the oil fairly hot first, put in the ingredients and leave them alone for a few seconds.
If anything sticks I just put some water in the pan and return to high heat, boiling most of the residue off, whilst scraping with a silicone spatular. Always come up nice and clean
From the le creuset manual.
When frying in an uncoated pan for the first time or whenever the pan has been cleaned in the
dishwasher prepare the pan as follows:
- Add some vegetable or corn oil so that the base is covered.
- Heat the oil gently and turn the pan to coat the inner side walls.
- Remove the pan from the heat, let it cool and clean with kitchen paper.
- Add some further oil, fat or butter and begin cooking as normal.
- Season the food only after sealing on the hot surface.
- Turn food only when the surface has sealed and it is easily released.
- Reduce the temperature after sealing.
When frying in an uncoated pan for the first time or whenever the pan has been cleaned in the
dishwasher prepare the pan as follows:
- Add some vegetable or corn oil so that the base is covered.
- Heat the oil gently and turn the pan to coat the inner side walls.
- Remove the pan from the heat, let it cool and clean with kitchen paper.
- Add some further oil, fat or butter and begin cooking as normal.
- Season the food only after sealing on the hot surface.
- Turn food only when the surface has sealed and it is easily released.
- Reduce the temperature after sealing.
number2 said:
What's wrong with non-stick frying pans
Nothing.If anyone points out that professional chefs don't use nonstick, you can point out that they don't have to wash them up either!
I use both without problems, purely because that's what I found under the sink when I moved in! Would be lovely to have some UK made pans but that will wait until these have worn out, which will probably be some time.
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