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Home Cooking

Saute in stainless - fail?

om_nom_nomdeplume | Jan 1, 201607:50 PM     10

Hi, I'm new/delurking here, and I've got a question about sauteing. I recently got an induction range and switched from a nonstick skillet to stainless. As strange as it may seem, after 12 years of cooking daily, I actually am not really experienced cooking/sauteing with oil. Today was the first time I sauteed in a...non-nonstick(?) pan (12" clad stainless/copper skillet).

I've read up a bit on how to use stainless pans, and heated the pan for a few minutes on medium heat before adding some avocado oil. An IR thermometer reported the pan temperature at around 200 degrees, though when I poured in a few tbsp of the oil (smoke point 450 deg. F) it appeared to be smoking just a bit.

Anyhow, as soon as I added minced shallots to the pan it seemed to explode, splattering scalding hot oil all over the place. I had to take the pan off the burner and let it cool down for a bit before continuing. The meal was salvageable (tasty, even) but I'm pretty sure I did something wrong there.

Can anyone tell me if it's "normal" to have oil splatter all over the place like that if you add shallots (or whatever) to a preheated pan, if oil should be smoking a bit if you add it to a pan that's supposedly way below the smoke point (or if there is something that would look like smoking which I may have mistaken), and around what temperature you want to heat an empty pan before adding oil?

Any additional advice is appreciated. Thanks!

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