One of the most popular kitchen utensils found in most kitchens is the stainless steel frying pan. What are its properties and advantages? What should you consider when choosing one? What are the recommended stainless steel frying pans from our range?
Stainless Steel - What Is It?
Stainless steel is defined as steel that is resistant to corrosion and contains at least 10% chromium. It also includes elements such as nitrogen, nickel, and carbon. Different types of stainless steel can vary in composition and the presence of additives, which can affect their anti-corrosive properties.
What Are the Main Advantages of Products Made from Stainless Steel?
They are resistant to mechanical damage, scratches, and rusting, do not absorb tastes and odors, do not fade, do not react with acids, and do not discolor. They are easy to clean, safe for contact with food, lightweight, resistant to high and low temperatures, smooth, hygienic, and aesthetically pleasing. Moreover, they are dishwasher safe and can be recycled.
Stainless Steel Frying Pan and Its Properties
One of the utensils made from stainless steel is the frying pan. It is used both at home and in food service establishments.
Why Should You Consider Buying One?
A stainless steel frying pan is resistant to rust, dents, and scratches, safe for health, slowly releases heat, suitable for oven use and dishwasher cleaning, and can be used on various types of cooktops, including induction. Over the years, such a pan gains better non-stick properties. Stainless steel pans are often coated with a non-stick layer, significantly enhancing everyday use comfort. Particularly recommended are pans with a thick, 3-layer bottom.
Purchasing them ensures they will last for many years and remain fully reliable. Of course, these types of pans are not without drawbacks. These include their heavy weight, which can make them somewhat difficult to move. Stainless steel pans heat slowly and require more fat and proper maintenance.
How to Choose the Perfect Utensil of This Type?
First and foremost, it should be matched to the type of cooktop in the kitchen. A significant portion of frying pans available on store shelves can be used on any type of device. It's important to be aware that stainless steel pans require a bit more fat than those made from other materials (especially during the initial period of use).
Another very important aspect is the heating time. In the first few weeks, the fat on the pan will take longer to reach the optimal temperature. Once the pan is heated, the flame should be reduced to avoid burning it.
Besides classic stainless steel pans, there are also models with special purposes. This category includes utensils for fried eggs, pancakes, grilled dishes, or Asian cuisine.
Tempering and Cleaning a Stainless Steel Pan
How to ensure a stainless steel pan retains its unique properties for a long time? After purchase, it should be properly tempered, preparing it for thermal processing. This process effectively cleans the bottom of factory-applied thermal coatings and eliminates the problem of food sticking to it.
How Should the Tempering Process Be Carried Out Step by Step?
The first step is to soak it in hot water for about 30 minutes. If necessary, this step can be repeated. Then, gently but thoroughly clean the pan with a soft sponge, without using dishwashing liquid. Never use so-called scouring pads, as they can cause permanent damage.
We rinse the dish and carefully dry it with a paper towel. We pour a thick layer of salt onto the pan and place it on the stove. The salt should then change color, which is a natural reaction to high temperature. We pour out the salt and wipe the pan again with a paper towel. The next step is to pour vegetable oil onto it and wait for it to heat up. We add potato slices, fry them until they are golden brown, and repeat this process 5 times. Note! Potatoes prepared in this way are not suitable for eating. Finally, we pour out the hot oil, wipe the stainless steel pan dry with a towel, and leave it for 24 hours. During this time, the steel will bond with the fat, allowing for fully effective and safe frying of dishes.
