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Question for stainless steel pan users.
Posted on 8/10/23 at 10:12 am
Posted on 8/10/23 at 10:12 am
I got a set of nice stainless steel pans a while back and I love them. The only issue is I don't know if I am using them correctly. I do the water bead test and then put my oil in but it instantly starts smoking. Then when I throw something in the pan, oil will begin to pop and splatter on the stove top. The items I cook in there come out great but was wondering if there is a way to avoid the smoke and oil splatter. What's your method and am I doing anything wrong here?
6
Posted on 8/10/23 at 10:15 am to thadcastle
It is likely too hot.
It also depends on what oil you are using and you may be using too much oil. If the pan is properly heated prior , then a little oil and the pan will not likely have any sticking.
What oils are you using ?
Last suggestion would be patting dry the proteins you’re putting in. If it’s covered in liquid on the surface combined with a lot of oil, you’ll of course get a lot of spatter.
It also depends on what oil you are using and you may be using too much oil. If the pan is properly heated prior , then a little oil and the pan will not likely have any sticking.
What oils are you using ?
Last suggestion would be patting dry the proteins you’re putting in. If it’s covered in liquid on the surface combined with a lot of oil, you’ll of course get a lot of spatter.
This post was edited on 8/10/23 at 10:16 am
Posted on 8/10/23 at 10:30 am to Tigers0891
I typically use olive oil. Patting dry is a good idea.
Posted on 8/10/23 at 10:37 am to thadcastle
Olive oil is causing the smoke as it has a low smoke point. Consider an oil with a higher smoke point. I use Avocado oil.
Posted on 8/10/23 at 11:40 am to thadcastle
It took me a few try's to figure out how use my stainless still pan. Oil was a factor but I also found I was used to cooking at a higher temp with my other pan versus what I needed to use with stainless.
Posted on 8/10/23 at 11:47 am to thadcastle
Clarified butter and tallow are the real winners. Can take temperature and have flavor.
Next Canola Oil, Grapeseed, Avocado oil. Neutral taste and high smoke point.
Next Canola Oil, Grapeseed, Avocado oil. Neutral taste and high smoke point.
Posted on 8/10/23 at 7:24 pm to thadcastle
Like the other poster mentioned, higher smoke point oil. I personally like beef tallow, but avocado is great too. The more neutral tasting/smelling, the higher the smoke point. If you prefer the olive oil taste go for light olive oil.
If it still splatters after patting dry, you could try a splatter screen if you have one.
If it still splatters after patting dry, you could try a splatter screen if you have one.
Posted on 8/10/23 at 7:51 pm to ThatBaw
You cooking on gas or electric stove top?
I’ve found a lot of people cooking on gas tend to crank it up so the burner looks like the exhaust end of Elon Musk’s rocket.
Lower the temp a bit, and use the right oil.
I’ve found a lot of people cooking on gas tend to crank it up so the burner looks like the exhaust end of Elon Musk’s rocket.
Lower the temp a bit, and use the right oil.
Posted on 8/10/23 at 8:12 pm to thadcastle
Already been mentioned but I feel like chiming in.
* Use oil with a higher smoke point.
* Ensure the product you're cooking is dry.
* Adjust your preheating method.
Working under the assumption that you are using heavy-bottom pan with aluminum or aluminum alloy metal core sandwiched between stainless steel, try lowering your preheat temperature. Layered pans store & conduct heat much more efficiently than other pans.
Also, try adding oil to the pan halfway through the preheat step. This will give you a little more flexibility than running the temp up and scorching your oil.
Lastly, use the food product to test the heat in the pan. I don't know what the water bead test is but, if you're adding water to a pan that you intended to add oil to, you're asking for oil spatter scars on your eyelids. Instead, gently lower a corner of whatever you're cooking into the oil and observe it's reaction. If it sizzles, the pan is preheated and ready to cook. If it doesn't, wait a bit and try again.
Let me know if you have any questions.
* Use oil with a higher smoke point.
* Ensure the product you're cooking is dry.
* Adjust your preheating method.
Working under the assumption that you are using heavy-bottom pan with aluminum or aluminum alloy metal core sandwiched between stainless steel, try lowering your preheat temperature. Layered pans store & conduct heat much more efficiently than other pans.
Also, try adding oil to the pan halfway through the preheat step. This will give you a little more flexibility than running the temp up and scorching your oil.
Lastly, use the food product to test the heat in the pan. I don't know what the water bead test is but, if you're adding water to a pan that you intended to add oil to, you're asking for oil spatter scars on your eyelids. Instead, gently lower a corner of whatever you're cooking into the oil and observe it's reaction. If it sizzles, the pan is preheated and ready to cook. If it doesn't, wait a bit and try again.
Let me know if you have any questions.
Posted on 8/10/23 at 8:14 pm to BigDropper
quote:
I don't know what the water bead test is
Put a few drops of water in the pan. If it boils or just sits, the pan is too cool. If it splits unto a million tiny bubbles and evaporates immediately its too hot. You want the drop to just skate around over the surface like it's floating.
Posted on 8/10/23 at 8:28 pm to thadcastle
Are younusing Olive Oil or Extra Virgin Olive Oil?
EVOO has a lower smoke point (~350°) to OO which is in the ball park of 450°.
EVOO has a lower smoke point (~350°) to OO which is in the ball park of 450°.
Posted on 8/10/23 at 8:56 pm to TigerFanatic99
quote:Ah, the old Leidenfrost effects.
splits unto a million tiny bubbles
Not sure I would ever use it.
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