It is commonly said that you will not get anything to brown in a non-stick coated cookware. This is quite true as stainless steel is the only way to go for beautifully browned meats. This article tends to highlight some of the most important tips for using stainless steel cookware safely but before considering them, here are some things that you should know about pans. The most important factor in this regard is the temperature, therefore, learning to use your stainless is a good idea if you do not want to ruin your food and destroy your pots. Believe me, your food will stick to the pan or burn if you do not know how to use the stainless cookware properly or how to manage the temperature. Therefore, in today’s post, we have got you covered with some simple as well as easy tips to use stainless steel cookware safely. You can also go for the best stainless steel cookware if you want the glistening and shiny look.
Following points explain some important tips about cookware:
- The most important tip here is that the stainless steel pans MUST be preheated before you add any food to the pans. You can turn your stove top on medium low heat and allow it to heat for about 2-3 minutes. Remember that the stainless steel pan should be hot. After the pan is preheated, add some oil.
- The pans that are made from aluminum will actually leach into the food as it cooks, therefore, the acidic foods for example tomatoes will keep your aluminum pans looking new.
- The copper pots are quite expensive and difficult to maintain. These pans can react with acidic foods and are usually used by professionals.
- There is poor heat distribution in the glass pots. As a result, your food will burn.
- Cast iron pots are quite heavy but they cook food well. But at the same time, these pans react with food and rust if not properly seasoned as well as maintained.
- The fact is stainless steel by itself is not a good heat conductor. Therefore, try to look for the pans with copper or aluminum cores. Copper and aluminum cores conduct heat very evenly but the aluminum cores are cheaper than copper.
- The stainless pots have various thickness levels. Therefore, try to buy the best that you can afford. There are some cheap stainless steel pots without a copper or aluminum core that are available in the market but they cook food unevenly, hence giving you hot spots.
- Purchase the right Stainless Steel Cookware
- Preheat your pan
- Clean your Stainless Steel Cookware
- Store it after washing
- Be Wary of the Health Risks
- Always remove Stains and Food Stick
The Science of Cooking with Stainless Steel Cookware
There are various types of stainless steel cookware that adds molecules of the cookware’s materials to our food. These molecules can really add up as we prepare meals a day in and day out. The most common example of this is cast iron as it adds small amounts of iron to our food. The cast iron is widely believed to be beneficial, but for some people, it is not. For example, adult men and women should carefully watch their iron levels if they used to cook food with cast iron regularly. Too much iron can increases cardiovascular risk, especially for people who do not donate blood or eat a lot of iron-rich foods. Always remember that the more acidic the food is, the more we stir, and the longer we cook, the more of such types of molecules likely end up in our meals!
This Article Was Submitted By Mohammad Shoaib From Reviewsdraw.com