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What types of cookware and utensils do you use?

#1
Leigha Offline
Recently, I purchased a stainless steel pan that is oven safe (up to 500 degrees Fahrenheit) This pan is pretty awesome for sautéing veggies as long as you set the cooking temp on medium, because high temps will supposedly warp the pan.

I’m no longer a fan of Teflon; eggs and veggies were intermittently sticking whereas I’m finding this stainless steel pan to work much better. Apparently, these are the pans used by famous chefs but I’ve always been under the impression that food would stick. Probably marketing ploys by Teflon companies to get you to buy their products. Dodgy

What types of pans and utensils do you use for cooking?
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#2
C C Offline
(Jun 5, 2022 05:43 PM)Leigha Wrote: [...] What types of pans and utensils do you use for cooking?


They bribed me with a complete Analon cookware set (anodized skillets, various pots, saucepan, etc). So that's what I largely use when possible, or else the tribe might have hurt feelings. (Servitude has acquired such perverse powers over the decades, to maim the psyche of the oppressors.)

EDIT: Oh, utensils... a mix of old and generic brand cheapo items, in the manual category. The usual medieval torture accessories: meat tenderizer, pizza wheel, tongs, spatula, potato masher, grater, whisk, can opener, rolling pin, circumciser vegetable peeler, etc.
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#3
stryder Offline
(Jun 5, 2022 05:43 PM)Leigha Wrote: Recently, I purchased a stainless steel pan that is oven safe (up to 500 degrees Fahrenheit) This pan is pretty awesome for sautéing veggies as long as you set the cooking temp on medium, because high temps will supposedly warp the pan.

I’m no longer a fan of Teflon; eggs and veggies were intermittently sticking whereas I’m finding this stainless steel pan to work much better. Apparently, these are the pans used by famous chefs but I’ve always been under the impression that food would stick. Probably marketing ploys by Teflon companies to get you to buy their products. Dodgy

What types of pans and utensils do you use for cooking?

My stainless pans I've been using for a number of years (bought them in the early 00's). They are getting a bit battered though, corrosion has formed around the base rings (The rings of stainless are welded on the base for support and for direct heat to be applied, however the welds themselves weren't stainless so thats what has been corroding.)

I do need to replace them at some point, but while they are fine internally and the handles haven't fallen off, they do the job. To be honest stainless is easy enough to clean (you can brillo if need be) and I never agreed with using Teflon, too many times of burning the teflon off and ended up with a mouthful of the stuff Tongue
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#4
confused2 Offline
The pop-up toaster is my weapon of choice. Recently Mrs C2 has decided I might last longer if I eat some fresh vegetation. I dilute the vegetation with frozen fried rice and cook it in a stainless steel pan. I'd like to fry this stuff but it stuck to the pan when I tried it so now its just boiled. I suspect the secret of frying in stainless things has something to do with not washing them but by the time I get to the not washing stage there's already stuff stuck so.. I don't know.
Edit.. for stirring we have a high temperature plastic flippery thing which is much better than the primitive wooden stirrers it replaces.
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#5
Leigha Offline
The key to foods not sticking using a stainless steel pan I’ve recently learned, is keeping the cooking temp at a medium setting. High tends to scorch not only the food, but the pan. I’d say that is a good tip even if you’re using Teflon. It’s made a big difference for me.

(Jun 5, 2022 08:32 PM)stryder Wrote:
(Jun 5, 2022 05:43 PM)Leigha Wrote: Recently, I purchased a stainless steel pan that is oven safe (up to 500 degrees Fahrenheit) This pan is pretty awesome for sautéing veggies as long as you set the cooking temp on medium, because high temps will supposedly warp the pan.

I’m no longer a fan of Teflon; eggs and veggies were intermittently sticking whereas I’m finding this stainless steel pan to work much better. Apparently, these are the pans used by famous chefs but I’ve always been under the impression that food would stick. Probably marketing ploys by Teflon companies to get you to buy their products. Dodgy

What types of pans and utensils do you use for cooking?

My stainless pans I've been using for a number of years (bought them in the early 00's). They are getting a bit battered though, corrosion has formed around the base rings (The rings of stainless are welded on the base for support and for direct heat to be applied, however the welds themselves weren't stainless so thats what has been corroding.)

I do need to replace them at some point, but while they are fine internally and the handles haven't fallen off, they do the job.  To be honest stainless is easy enough to clean (you can brillo if need be) and I never agreed with using Teflon, too many times of burning the teflon off and ended up with a mouthful of the stuff  Tongue

Eek! I’ve often wondered if we’re inadvertently ingesting the chemicals that are used to make those pans. Sad

(Jun 5, 2022 07:15 PM)C C Wrote:
(Jun 5, 2022 05:43 PM)Leigha Wrote: [...] What types of pans and utensils do you use for cooking?


They bribed me with a complete Analon cookware set (anodized skillets, various pots, saucepan, etc). So that's what I largely use when possible, or else the tribe might have hurt feelings. (Servitude has acquired such perverse powers over the decades, to maim the psyche of the oppressors.)

EDIT: Oh, utensils... a mix of old and generic brand cheapo items, in the manual category. The usual medieval torture accessories: meat tenderizer, pizza wheel, tongs, spatula, potato masher, grater, whisk, can opener, rolling pin, circumciser vegetable peeler, etc.
Sounds like one of my kitchen drawers which is filled with utensils that are broken or have been replaced with a better model. Why am I hoarding these useless tools? I’ve heard that everyone has a drawer like this in the kitchen. ~lol
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#6
confused2 Offline
Leigha Wrote:The key to foods not sticking using a stainless steel pan I’ve recently learned, is keeping the cooking temp at a medium setting.
Are you 'deep' frying? I'm intending to 'stir-fry' and even at what I think is a medium/low heat 2/10 stuff still sticks. I'm using sunflower oil - could that be the problem? [Nobody could be more surprised than me to find me asking for cooking advice]
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#7
Leigha Offline
(Jun 7, 2022 02:09 AM)confused2 Wrote:
Leigha Wrote:The key to foods not sticking using a stainless steel pan I’ve recently learned, is keeping the cooking temp at a medium setting.
Are you 'deep' frying? I'm intending to 'stir-fry' and even at what I think is a medium/low heat 2/10 stuff still sticks. I'm using sunflower oil - could that be the problem? [Nobody could be more surprised than me to find me asking for cooking advice]

Sunflower oil is okay to cook with, but olive oil can be better. I don't really deep fry, but I'll stir fry veggies and use the pan for omelettes, mainly. If your pan is a few years old, it may have scratches and I've read that tiny food particles can build up in those scratches and cause the foods you're cooking to stick. I've also read that some pans are porous, which sounds so strange, but that can cause sticking, as well.
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#8
confused2 Offline
I polished the bottom of the pan a bit (not admitting it might not have been totally clean to start with) and fried again - not perfect but much better so I think you're right about the scratches. I'm surprised to find how nice it is to talk about cooking. I tried it [the frying] at dinner time to see if it worked having forgotten I'd already had dinner - two dinners so probably best not to have any tea.
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