So I have invested in a thick, cladded, stainless steel frying pan (Demeyere Atlantis) but to be honest I really don't know how to use it.
In the past I have used a myriad of thin stainless steel pans, electric pans, paper thin aluminium pans, and a few non-stick pans. Let’s just say I was traumatised by the cooking process and outcome of the foods. But I am ready to give it another go.
Now I know having an expensive branded pan is not going to give me a free pass to mastering the art of pan frying, however I believe it will be more forgiving while I practice and build my confidence in the kitchen.
So with all that said. How do I prepare my pan for frying?
Basically am I after the ‘hot pan, cold oil’ technique? And can I really use drops of water in the empty pan to indicate when the pan has reached the ideal temp to add the food? (Instead of evaporating immediately, the water will form into a ball and bounce around the pan for a few seconds before evaporating) Then once the pan has reached the high temperature do I need to turn the heat down to medium? (Will there really be enough heat to sear the other side of the food when I turn it over).
As I have never had an oven friendly pan, I have never started anything on the cook top and then finished it in the oven. So what are the benefits of this technique and when should you use it?
I really want to master the technique of pan frying in general so then it doesn’t matter if I cook chicken with or without the bone in it, thick/thin steak, pork chops, beef strips, or anything else that falls out of the fridge. Is there such a thing as ‘one heat fits all’? Or do I need to have a lower heat for certain foods, and if so what are they?
I also understand now the golden rule of bringing the food to be cooked to room temperature before adding it to the pan. (I’m learning slowly)
So please I’d love to hear your advice
~On a side note do I need to season my pan? (it’s never been used) How would I do this?
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