For the home chef Stainless Steel can work well, why? Being in pro kitchens most of my life, working with stainless steel pots or pans is great to make awesome sauces and gravies. For the uninitiated cook, having stainless steel pots and pans without the nonstick surface is a must have. Nonstick pans and pots are great for healthy cooking, or sauteing fish so it won't get mangled, it will just slide.
But when working with certain cuts of beef such as a rib eye steak, or a nice boneless pork chop, having the meat stick to the pan is ideal, you must understand that when the meat sears on to the pan surface, the flavors are stuck on the pan, and this area will house all of the flavors. Chef's will remove the meat when done, set it aside and let it rest, when meat rests, it continues to cook for a few minutes, that is why we experts will take off the meat a few minutes possibly one or two before it is done as it will continue to cook.
Then the pan is put back on the burner with the pieces of bits from the meat which is the flavors, and then we'll put some minced shallots in their and scrape the pan with a wooden spoon or steel ladle or what ever is near by, and start to stir up the flavors, and then we'll add in some wine or broth or a combination of both to deglaze the pan, and reduce the liquid into a sauce, finishing it off with a tablespoon of cold butter to add some gloss to it. And then dressing the meat with this reduced sauce and season it with a tad of salt and pepper.
Stainless steel also is great if you will be cooking with vinegar or acids, such as lemons or limes, the surface will be protected from discoloration and having metallic flavors come into your foods.
Chinese chefs use cast iron woks that can rust, but usually the woks are well oiled, and cooking acids in woks generally works only if it is oiled really well. If you see rust, that's not a good sign. For a home cook playing chef, use non-reactive tools like stainless steel, and it's okay to use non-stick pans for healthy cooking, especially for eggs, and fish where you don't need lots of fatty oils to make it sear or to slide.
Hope we learned something today.
Ron: "Email me for any tips you home foodies may need."
But when working with certain cuts of beef such as a rib eye steak, or a nice boneless pork chop, having the meat stick to the pan is ideal, you must understand that when the meat sears on to the pan surface, the flavors are stuck on the pan, and this area will house all of the flavors. Chef's will remove the meat when done, set it aside and let it rest, when meat rests, it continues to cook for a few minutes, that is why we experts will take off the meat a few minutes possibly one or two before it is done as it will continue to cook.
Then the pan is put back on the burner with the pieces of bits from the meat which is the flavors, and then we'll put some minced shallots in their and scrape the pan with a wooden spoon or steel ladle or what ever is near by, and start to stir up the flavors, and then we'll add in some wine or broth or a combination of both to deglaze the pan, and reduce the liquid into a sauce, finishing it off with a tablespoon of cold butter to add some gloss to it. And then dressing the meat with this reduced sauce and season it with a tad of salt and pepper.
Stainless steel also is great if you will be cooking with vinegar or acids, such as lemons or limes, the surface will be protected from discoloration and having metallic flavors come into your foods.
Chinese chefs use cast iron woks that can rust, but usually the woks are well oiled, and cooking acids in woks generally works only if it is oiled really well. If you see rust, that's not a good sign. For a home cook playing chef, use non-reactive tools like stainless steel, and it's okay to use non-stick pans for healthy cooking, especially for eggs, and fish where you don't need lots of fatty oils to make it sear or to slide.
Hope we learned something today.
Ron: "Email me for any tips you home foodies may need."
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