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Cookware

Is lower fat cooking possible with stainless steel cookware?

Bertha79 | Feb 23, 201711:01 AM     18

Hi guys,

I've been reading a lot in preparation of the learning curve required for "upgrading" from nonstick to stainless and the consensus seems to be "if you use enough oil & don't put the heat up too high, food won't stick."

I use very little oil in my everyday cooking. I try to prepare mostly lower fat meals and rarely use more than a couple teaspoons of olive oil in a skillet. Since I've been cooking on nonstick anodized aluminum for like 10 years, I've never needed much more oil than that. I'm keeping some smaller nonstick pans for eggs but now I'm questioning my decision about switching everything else over to stainless.

Do you really need SIGNIFICANTLY more oil for things not to stick? I don't mind using a little more but I'm trying to keep added calories at a minimum right now. I primarily cook chicken breasts/thighs, lean ground beef/turkey, pork chops, veggies, rice and soups on the stove top. I also cook fish occasionally but almost never sear steaks or anything like that and I don't really fry anything.

In addition to potentially using more oil, do I also need to change the type of oil I use? I use EVOO for just about everything but I read that you shouldn't heat EVOO up to shimmering which seems to be what's recommended for stainless. Would "light" olive oil work or do I need to use something like canola?

Any tips or advice appreciated!

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