why do my stainless steel pans stick

Stainless Steel Pan Advantages: -- does not react with foods e. g. , tomatoes and wine Stainless Steel Disadvantages: -- many types of food stick to surface of stainless steel unless proper techniques are applied. Why food sticks to stainless steel pans? Food that sticks is caused by chemical bonds that form between the food and the material of the pan - almost always a metal. These bonds may be relatively weak van der Waals forces or covalent bonds. Protein-rich foods are particularly prone to sticking because the proteins can form complexes with metal atoms, such as iron, in the pan. How to prevent sticking or why hot oil prevents sticking? The oil, being liquid, fills in the valleys and caves of the pan surface. Although the pan may look smooth at a microscopic level the surface of even the smoothest metal pan looks rough with hills, valleys and even caves. Hot oil is less viscous than cold oil and will immediately flow filling the gaps. A small amount of oil added to a very hot pan almost instantly becomes very hot oil. The oil quickly sears the outside of the food and causes water to be released from the food. This layer of water vapor ("steam") lifts the food atop the oil film and keeps it from touching the hot pan surface. If the oil is not hot enough, the steam effect will not occur and the food will fuse to the (too) cool pan surface. Source: Ask a Scientist, In addition very hot oil will react with the metal atoms of the pan and form a coating called a patina. This leaves few free metal atoms to react with the food. This coating can easily be removed by detergents, however, so it has to be reapplied before each use of the pan. In the case of cast-iron pans the patina becomes more permanent. It has been suggested that the patina could form by a sequence of cracking followed by polymerization. Source: Oil begins to thermally crack near its smoke point and leaves behind carbon molecules in the patina matrix. All oils are not the same. They have different smoke points and different carbon residues. The carbon residue of an oil is a chemical property that is measured analytically by a Micro Carbon Residue Tester. The higher the carbon residue of an oil, the more carbon it leaves behind after its cracking. It is the unsaturated molecules in the oil that polymerize and bond the whole mass together. The higher the carbon content of the seasoning matrix (or lower the hydrogen content) the more durable the patina. Source: What causes the sizzling? The sizzling sounds you hear are the the sound of water vaporizing on the surface of the oil. When the sizzling stops that means the temperature can quickly rise and care must be taken or the food will burn. Browning occur when temperatures reach 285F and the can occur. A side product of the reaction is water. So, even as food is browning we will hear the sizzle. Once the food is completely browned water will not be released and the sizzling sounds will stop. Tips to prevent food from sticking 1. Make sure the surface is clean. Small attached food particles can provide contact surfaces of the pan. 2. Let food from the refrigerator rest for a while at room temperature. Cold meat sticks easily to stainless steel surfaces when cooked. Remember if the food surface has water it will lower the temperature of the oil and promote sticking. You can either pat the surface of the food dry or in the case of fish with skin, slide a knife blade over the skin to remove excess moisture.

This will also allow for a crisper skin. NOTE: some cooks prefer to add a small layer of oil to the surface of the dry food to help prevent sticking. 3. Either add cold oil to a hot pan or start with a cold pan and cold oil. Both methods work fine. However we prefer adding cold oil to a hot pan. --- Advantages of cold oil to hot pan --a hot pan requires less oil to cover the surface perhaps as little as half as much. Hot oil is less viscous and immediately flows. Less oil will be also be needed to fill the micro-crevices and provide the necessary barrier between food and pan surface. In addition the reduced thermal trip to target temperature will cause the fat to deteriorate less. The oil should begin to ripple, and spread quite quickly over the pan. If your pan was hot enough, this process should only take a 'few seconds'. Ideally you want to add the food right before the smoke point. If you wait too long your pan will get too hot and the oil will start to smoke, then turn brown after which damage to you pan can occur. The pan is hot enough if a few small drops of water flicked from your fingertips vaporize immediately, or if a larger drop of water hisses and floats across the surface of the pan on a cushion of its own steam (Leidenfrost effect). With experience you will detect the exact time to add food to the hot oil. -4. Don't crowd the pan. Crowding usually lowers the temperature and releases moisture into the pan. If moisture is released the temperature will go below that required to produce caramelization and the Maillard reaction. As a result no browning will occur. If necessary, you should cook food in batches, removing each batch and reheating the pan and adding more oil as required. Also, unless the recipe specifically calls for it, do not cover the pan while cooking. Trapped steam from the cooking side of the food will soften the top side. Ideally sautйed item have a crispy outside, although this depends heavily on the food item (sautйed steak: crispy; sautйed carrots: not crispy) 5. Even if some sticking has occurred it will most probably be released from the pan after a short time. If food does stick and you are using a stainless steel pan, like all-clad, then lower the heat a little. The food will release on its own. An exception is diced vegetables which need to be moved to prevent burning. A uniform application of oil will eliminate any sticking spots and produce an equally uniform sear. Heat your pan over a medium-high to high flame. 6. As long as you hear that sizzling sound then there's still water in the pan and foods won't burn. As soon as the sizzling stops that's when burning can happen. The end result-- Crispy outside, moist, non-oily inside If food is fried correctly in a small amount of oil the end result will be a crispy outside and moist interior. If the oil temperature drops and an insufficient amount of steam is produced the food can obtain an oily consistency. When food is fried with a small amount of oil, the hot oil causes the internal moisture in the food to boil, which then escapes as steam. The steam helps prevent the surrounding oil from permeating the food and making it greasy. The allows for a crispy outside and moist oily free interior of the food. If the temperature of the oil drops too low less steam is produced and and oily consistency is produced. What type of frying pan to use?

I love cooking on stainless steel pans, but it took some practice and some tips and tricks to get the hang of using these wonderful pans. A few months ago, I posted a video and post about In this video I showed you how to preheat your pan and then I added some coconut oil followed by adding my egg mixture and demonstrated how to cook your eggs in a stainless steel pan without having them stick all over the pan. This video became quite popular and I started to get quite a few tips (good and bad ones), but one stood out to me! One person commented that you can season a stainless steel pan to create a naturally occurring non stick skillet in less then 5 minutes. This individual also stated that I wouldn t need to use oils/butters to cook my eggs in, and that the pan would no longer stick. What? For real? So you know me, I got one of my stainless steel pans out and proceeded with the instructions. I was amazed! Such little effort and he was right, my pan no longer sticks!! I promise you, after watching this video, you too will be seasoning your stainless steel pans! Here are the simple steps to create a naturally occurring non stick stainless steel pan! On medium to medium high heat, heat your pan for 2-3 minutes. Melt a little coconut oil or other high heat oil in your pan and swirl the oil around to evenly coat the pan. Allow the oil to smoke (don t worry, we will be tossing this oil out)! Once the oil has smoked, turn off your burner and remove pan from heat source and allow to cool completely. You know your pan is seasoned and ready if you can see your mirror reflection of yourself in the pan (more details are in the video about this). Once the pan has cooled, pour out the oil and wipe the pan out with a paper towel. You now have a seasoned nonstick stainless steel pan. I am going to give you an example on how to cook an omelette in your seasoned pan. Simply preheat your pan on medium low heat for 2 minutes. Pour your egg mixture into your pan with no oil at all! Add desired ingredients (cheese, meat, veggies). Allow the eggs to cook for several minutes without disturbing. After a few minutes, flip you eggs and allow to cook another minute or two. Your eggs will slip right out of the pan, no sticking! (You can view this in the video as well). There is no need to ever wash the pan with soap, just wipe out with a paper towel as nothing will stick in the pan, cleanup takes about 10 seconds. This method is very similar to seasoning your cast iron skillet or wok. As long as you don t use soap on your pan, your pan will remain nonstick. If you are using higher heat, you might need to add a little bit of oil. That is it! So easy and no mess! Give it a try, you will be amazed! One last thing, not all stainless steel pans are created equal! Quality is really important when buying stainless steel pans. I personally have this entire collection of stainless steel pans from All-Clad and absolutely love them! Think of it as an investment. These pans will last you a lifetime! If you are looking to try out a piece of all-clad, I highly recommend starting with this one! P If you are looking to buy a whole set, this is a great option: One last thing there is an incredible sale going on over at Amazon right now! Get 43% OFF an entire set of 10-piece cookware set! P(please note sale can end at any time I do not have control of Amazons sales). Pin This Post For Later! Like This Post? Give It A +1 on G+

  • Autor: Roto2
  • Comments: 0
  • Views: 0