Frying in a stainless steel pan yields the best cooking results, but it takes some getting used to. Once you've mastered the right technique, you'll never want to go back. And luckily, you won't have to, as a stainless steel pan can last a lifetime with proper use. In this blog, we share our best tips so you can fry like a true chef without sticking! 🙌
1. Well begun is half done
Ingredients that are at room temperature are less likely to stick. Therefore, take the products you want to prepare out of the refrigerator beforehand. Also, make sure the ingredients you want to cook are dry before putting them in the pan.
2. The warm-up
Allow your pan to heat up thoroughly before adding oil or butter. Do this over medium heat (70-80% of the power), preferably in two stages. This means that if you have an induction hob with 10 settings, you first let the pan warm up on setting 5 or 6 and then increase it to setting 7 or 8. You don't need to go higher than 80% of the power!
3. The droplet test
With a stainless steel pan, you can tell if your pan is hot enough using the droplet test. Drop a few drops of water into the pan. Do they dance happily? Then your pan is at the perfect temperature! If the drops evaporate slowly, your pan is still too cold, and if they immediately splatter, your pan is actually already too hot.
4. Oil on the fire
Once your pan is hot enough, it's time for the fat. Use frying butter, sunflower oil, or peanut oil, for example. These can withstand high temperatures and won't evaporate easily. Don't be too stingy with the amount of fat you use the first few times. Are you going to work with protein-rich food such as eggs, pancakes, or fish? Then use some extra fat during preparation. When the foam bubbles disappear from the butter or the oil starts to shimmer, it is at temperature. Now turn your heat source down by about 30%. There is now enough heat in your pan, ensuring your ingredients don't burn.
5. Take your time
Let your ingredients rest for a moment after placing them in the pan. It's normal for your ingredients to stick to the bottom at first. Don't panic, they will come loose on their own. This happens when the proteins coagulate and the product caramelizes. If necessary, turn down your heat source, let the pan do its work, and wait patiently. The advantage of frying in a stainless steel pan is that your products sear quickly. After this, you can turn them over gently. This preserves the most important nutrients and gives you a delicious crispy crust.
6. Get started!
Learning to fry in a stainless steel pan can sometimes be a challenge, but practice makes perfect. Become friends with your pan and get to know it well first. How can you best do this? Buy a carton of eggs and give yourself some time to practice. When you can smoothly slide your egg around the pan, you're ready for the real thing!
After reading our tips, we hope you're ready to get started with your stainless steel pan. To enjoy your pans for as long as possible, it's important to maintain them well. Read here how to do this best. 🧼
