Instructions 1. Put your dingy old pot or pan on a stovetop burner. Fill to the top with water. 2. Turn the burner on and bring to a boil. Let boil for 20 minutes. 3. After 20 minutes, the brown and black staining should be loosened from the pan. Test this by scraping lightly with a wooden spoon. 4.
Because they are decent conductors of heat and relatively responsive, stainless steel skillets are great for the two “stovetop S's”: searing and sautéeing. But their solid construction also makes them a good fit for roasting in the oven.
Vinegar is highly acidic and should (almost) never be used on stainless steel because it can begin to eat through the protective coating over time. While it may not be evident at first, you will gradually start to dull the surface as the acid eats its way through the exterior coating and will make an uneven finish.
The presence of sea salt on the surface of stainless steel is the major cause. Sea salt stays “wet” (and corrosive) until a very low relative humidity. Tea staining also occurs in polluted urban environments.
Stainless steel pans can often acquire some discoloration, which is often caused by overheating. While these stains won't come out with regular dish soap, a little vinegar will do the trick. Pour some vinegar into your pan and let it sit for a few minutes. Scrub the pan with a non-abrasive sponge.
The best pan to use for pan-frying burgers is a well-seasoned cast iron pan. They are naturally non-stick and retain heat well, creating a super-hot surface that helps caramelize the outside of the burger and add incredible flavor.
So in order to cook food on stainless steel without it sticking, you need to make sure the surface is as smooth as possible – which you can do with the right medley of heat and oil. This creates a sort of barrier between the steel and your ingredients, allowing them to easily come off the surface.
Heat the pan and coat with oil.
Heat the oil in a large skillet over medium-high heat. The oil helps prevent the ground beef from sticking and scorching in the pan, especially if you are using a stainless steel skillet.
Cooking method
Leave the burgers at room temperature for about 10 minutes before cooking them. Season the burgers on both sides with plenty of salt and pepper. Pan fry in hot vegetable oil or barbecue for 2 minutes on each side for medium or 5 minutes for well done.
Burger chefs and aficionados can likely agree on one thing—a cast iron skillet is the best tool for making diner-style smash burgers at home. The key to a great burger is the Maillard reaction: this is the chemical process that gives well-browned foods their delicious flavor.
And to prevent your stainless steel pan from getting too hot, and your food from burning, turn the heat down about 30%. Because there is now enough heat in the pan, and this will stay in it.
Control Your Cooking Temperature
High heat is not always your friend, especially when cooking with stainless steel. Excessive heat can break down the oil barrier faster, leading to sticking. Cook on medium heat for most foods to ensure your oils stay properly heated and effective throughout your cooking session.
This is called a heat tint, and happens when the chromium content in a stainless steel pan is activated as a result of very high heat. It has no effect on the function of a pan, but if the aesthetic bothers you, then fear not: there is an easy solution, no pun intended.
Baking soda is a powerful all-purpose cleaner. Its slight abrasiveness won't harm your stainless steel, but it will help unstick stuck-on stains. Make a thick paste with baking soda and water, and apply it to tough stains. Let it sit for 20 minutes, then wipe, rinse, and dry.
And, for the record: USING OLIVE OIL ON YOUR APPLIANCES IS A BIG YES. Drippy stains goodbye. What a wonderful, safe, and non-toxic solution to my blotchy stainless steel problem.
Combine one part vinegar with eight parts water. Spray the solution on the stainless surfaces and let it sit for five minutes. Afterwards, rinse with cool water or wipe with a damp cloth. After your stainless steel surfaces have dried, sprinkle them with olive oil and wipe them with a clean cloth.
When it comes to exceptional performance and durability, the All-Clad D3 10 Piece Pots and Pans Cookware Set is our pick for the best overall set. For incredible bang for your buck, the lower-priced Calphalon Classic 10-Piece Stainless Steel Cookware Set performs well and is easy to clean.
“HexClad's intriguing look, design, and hybrid technology caught my eye about a year ago,” says Gordon Ramsay. “I use the pans at home, and the combination of stainless steel and non-stick functionality is amazing. It's highly versatile and cooks exceptionally well.