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How to Control Heat in a Stainless Steel Cooking Pan

How to Control Heat in a Stainless Steel Cooking Pan

How to Control Heat in a Stainless Steel Cooking Pan

Although the role of heat in cooking is self-evident, knowing and controlling heat is key to getting the most out of your pots and pans. Cooking at the proper temperature assures evenly cooked, better-tasting food while also extending the life of your cookware. So, in this basic lesson, we'll talk about how to control the heat when searing and how it applies to your Made In items.

We believe that bare metal is the way to go for that ideal caramel-colored sear on proteins and veggies, the sort that generates an appealing sizzling when it touches the pan. However, we are aware that foods can adhere to bare metal. Fortunately, with the correct amount of heat and oil, such sticky situations can be avoided:

steel pan

First, heat the pan, then add the oil. Allow a minute or two to pass.

Uncooked foods may form a bind with stainless steel, causing it to stick. To combat this, the idea is to heat your pans first, then add fat so that the raw component begins cooking as soon as it enters the pan. Heat the pan before adding oil or fat since overcooked and broken down oil can become sticky, causing food to stick. To help prevent sticking while cooking proteins, bring them to room temperature first so they may start searing as soon as they reach the pan's surface. If you drop a cold piece of fish or steak into a hot pan, it may stick.

Is this your first time using your new skillet? Check out the water droplet test, which provides instant feedback on the temperature of your pan.

Arrive hot and then cool off.

Built In cookware's stainless steel cookware, unlike lesser pots and pans, is made of premium metals and hence excellent at maintaining heat (which is one of the reasons it was named Daring Kitchen's finest stainless steel cookware of 2020). As a result, scorching the pan with a high flame for an extended period of time can cause oils and meals to burn and stick to the pan. Set your pan to medium heat for a minute or two to get it to the appropriate temperature, then turn it down a notch—don't worry, the pan will keep the heat but won't burn your ingredients.

When a good crust forms, foods will naturally escape from the pan.

Allow some time for the initial sear to occur when you place a quality piece of protein in a hot pan—this is when the nicest browning and crust happen. When the protein sears, it will naturally release a little from the pan, signaling that it's ready to flip. You'll see that the searing process for an egg, a piece of salmon, and a filet of steak is all the same.

steel pan

It takes a lot of practice.

Proper heat control will help you to advance your culinary talents while also extending the life (and beauty) of your cookware. It's crucial to become familiar not just with your ingredients, but also with how your pots and pans react to heat, as getting comfortable with heat control reduces the risk of undercooking or overcooking.

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