How to Properly Cook With Stainless Steel Pans | Made In Cookware

How to Properly Cook With Stainless Steel Pans | Made In

Stainless Steel is the most versatile cookware material, due to its responsiveness to heat changes, which allows you to cook practically anything you want to perfection (well, besides scrambled eggs, you might want to use Non Stick for that). But whether you're searing, sautéing, boiling, braising, or reducing, Stainless Clad can get the job done to perfection. It’s why it continues to be a mainstay in restaurants all around the world. And yet, there are many things about cooking with Stainless Clad that can be daunting, like food sticking or burning. However, if you use the right technique, all of that is easily avoidable. In this video, we break down the techniques you need to know to cook anything (well, almost anything) in Stainless Clad Cookware.

#stainlesssteel #stainlesssteelpan #stainlesssteelpans

What You’ll Need:
Stainless Clad Pan

Video Breakdown:

0:00 Start
0:37 How To Properly Cook With Stainless Steel Pans
1:21 The Bead Test
2:37 Cooking With Stainless Steel
4:06 Cleaning Stainless Steel
4:30 Reminders

[christopherbondi]

I only owned cast iron and carbon cookware. I watched countless videos and decided to get a stainless steel pan. ATK rated the D3 allclad the best so ordered one. Well it never made it past holding it. The handle is thin, curved, and extremely uncomfortable. Kept spinning in my hand. Sent it back and purchased the madein. Used it for the first time yesterday and love it.

[farhanehs]

One suggestion (actually, I wish everyone producing cooking videos would do this): whenever you refer to "keep it on low heat, medium heat, whatever".... please zoom in on the flame so we have a visual representation of what exactly you mean by low/med/high. Everyone has different settings on their stove and everyone has different interpretations of what each of these levels mean. So a close-up of the burner showing the actual flame will be really helpful on these videos, especially for novice cooks. Thanks!

[hamidnia]

That golden temp is called Leidenfrost and it’s equal to 380 F for water (it’s different for other liquids)
This is the temp for water to form a bead and will float over a layer of steam. The reason food doesn’t stick to the pan at this temp, is the same as the water doesn’t wet the pan. Food has water content and when it hits the surface, same as water bead, it’ll float over a layer of steam and prevent from sticking.
Thanks a lot for the content! I love your video and your way of presentation! ❤❤

[shawnhampton]

Learned about "hot pan + cold oil = food won't stick years ago. Love the the phrase "we are here to cook the food not the oil"!!!! Great video!!!

[magno]

That's the proper way of explaining the bead test! Too many videos just tell you if you can see beads on the pan, then it's ready. lol they never bothered to deal with overheating the pan.

[IEdjumacate]

Quick tip - if you plan on eating your salmon skin, always plate with the skin side up! This ensures that your skin will stay crispy tasty. Skin side down will make your skin soggy, nobody wants soggy skin!

[devrincs]

Best tips - please more of these. This host is a perfect blend of teacher and personally relatable. More!

[jdavis]

We need more of Steve! These are the concise and helpful gems that us folks with non-culinary backgrounds need! Great stuff, keep them coming!

[blkfeet]

Good job in picking this man to represent your cookware. He is great in front of the camera.

[haleywinters]

THANK YOU! I had no idea about not putting oil on a cold pan. This video made me more confident in buying stainless clad. Love Steve! Would love to see him do more videos with tips/tricks. I hope to see videos on knife skills and care as well. Great video!!!

[crystaljones]

Ever since I’ve watched this demonstration, I’ve been using these INVALUABLE tips and haven’t looked back. Thank you Sir Steve!!🙌🏽👏🏽🙌🏽

[Joetrout]

Its just knowing how to properly use stainless clad pans. I saw a couple of cooks once making eggs at a high end hotel once. The pans they were using were pretty banged up but those eggs would slide right off! Very impressive!

[ruthmiller]

I had various sets of cookware in my almost 50 years of cooking. Mister decided I needed "real" pots and pans. I did my homework on what stainless cookware I wanted. I was dead set that all clad would win my heart. It didn't make it past reading about it. When I read about Made In, I was excited. I bought the small and larger saucepans and was impressed that the lids weren't "extra". I also ordered the md stew pot and the 10 qt stew pot with lids. Oh my!!! How much do I love this cookware? I love the performance of this cookware. I so love it that I ordered another small saucepan and a carbon wok sort of pan. I can't say enough good things about Made In products.

[cafaro]

No oil on a cold pan is a new thing for me to learn. Thank you for the tip!

[carolynntranmer]

Thanks for sharing this. My hubby burns everything he cooks. That’s because he is too impatient to cook properly. This should help him realize that patience is a virtue. And the results are perfect. Thanks again.

[imrealgx.x]

I learned to take care and a little extra patients about when the heat is right. Thanks. I needed that. He actually showed cooking and piece of salmon which I love to do, but I never turn it over. I leave it on the skin side because it becomes like potato crisp which is how I like it. The heat rises to continue to reach the top of the salmon for just the right amount of cooking.

[stephenscott]

Thanks Mr. Barnett, your easy going attitude makes learning less stressful.

[nikoeven]

I would just like to start off by saying that I am extremely happy that I purchased Made-In's stainless steel as my first ever stainless-steel cookware. These pans are just absolutely fantastic.

I just started off college and because I was moving to a different country, i couldn't bring my trusty cast iron pan with me due to weight and size problems. I thought that I was doomed because I always did literally everything in my cast iron pan. But after some consideration, I decided to order a small 8-inch stainless steel pan from made in. After testing it with a steak, i was utterly amazed.

The pan heated up extremely fast, way faster than my cast iron. It seared the steak absolutely beautifully, and the steak did not even stick at all. The handle was extremely comfortable, it stayed cool throughout the entire cooking process. At this exact moment, stainless steel became my new favorite material for cookware. I did not have to worry about using delicate utensils on the pan or treating it delicately, i did not have to worry about sticking, i did not have to worry about seasoning, i don't even have to think twice about touching the handle anymore unless it was put in the oven.

I loved it so much that I ordered the 12-inch version. Let's just say that I was surprised at how big it was, but I didn't really care, because I love these pans and will order the 10 inch one too so i can complete the set. When i get more settled, i will definitely deck out my kitchen in made-in cookware.

Beautiful design, superior comfort, great utility, and excellent craftsmanship. 5/5

[patriciabradford]

I have a set of stainless steel pots and pans. I never used the pans. Now I’m going to try using the pans with your information and instructions! Thank you!

[lauriebartels]

Steve, you are thoroughly enjoyable to watch and listen to! Your explanations are crystal clear and I learned something new regarding both the appropriate way to check the bead test and the hand-over-the-pan test. Thanks!