Choose a good quality pan for the job - One of our most frequent requests is for a reliable breakfast pan, preferably non-stick. Turns out that “non-stick” usually means easy to clean, not fat free cooking. Almost everyone has a stainless steel pan horror story to relate. Sure, some flimsy pans will never be your go-to pan, but our quality Zwilling and All-Clad lines each offer excellent fry pans.So many choices... three ply, five ply, copper, what the heck to choose? We recommend the best quality that you can afford – you are cooking for yourself and your family’s health and enjoyment! To help you choose the stainless steel pan that will do the job and start the day on the right note, our chefs take our brands on in a head-to-head comparison.
Heat - Heat your pan DRY on medium high heat (A good test is to sprinkle a few drops of water when you think it’s hot enough – if they bounce, it’s ready!).
Oil - Swirl a small amount of grapeseed or coconut oil around the pan. Leave the olive oil for dressing your salad. Why, you ask? It’s all about the smoke point of various oils: olive oil-low, grape seed-high. Do you have a sticky golden haze around the perimeter of your stainless pan? Chances are, it’s burnt olive oil.
Technique - Have your egg as close to room temperature as possible. Crack it into a small bowl and pour into the heated pan. Once seared, start sliding the egg around in the pan. Does non-stick stainless steel frying still sound impossible? Watch Cook Culture owner Jed fry an egg in a stainless pan. Mission Possible!
- Maintenance - Let your stainless steel pan cool before putting it into a sink of water. Plunging a hot pan into cold water is a sure-fire way to shorten your stainless fry pan’s lifespan. Once cool, wash in warm, soapy water, dry and put away. Most stainless steel cookware is dishwasher safe, but be sure to check the manufacturer’s instructions. If the pan needs a little extra shine, use a cleanser developed specifically for stainless steel cookware, such as Bar Keepers Friend.
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