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I want to cook steak on my new stainless pan

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mizzou said:
I didn't even realize it was a myth...oh well!

As with any professional, changing ones teachings to the times is nothing to scoff at 🙂
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It's good to change when new information comes to light, so I'm not being critical of that. It's just that the video didn't seem that old, but appearances can be deceiving.
 
AznAnarchy99 said:
Ok so I decided that I'm willing to spend a bit more as a long term investment. Is there a huge difference worthy of the price between all clad and emeril ? There's a three piece all clad set for about $300 while $200 can get a 12 piece emeril pro clad set.
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Quality control is likely to be better on the All-Clad stuff. Also, as CountZero pointed out, sets often pad the numbers with useless pans, count lids, etc.

edit: finding a decent set with most of what you need, and then adding a missing piece (for example, a 12" skillet) is not a bad idea, though

IMO, listing of pans:

first tier:
12" skillet, tri-ply
3 qt sauce pan
3-4 qt saute pan (vertical sides, lid)
5-6 qt pot, often called a soup pot or in the sets they will call it a dutch oven
1/2 sheet pan, heavy duty aluminum (and a rack to fit in it)

second tier:
good but still cheap non-stick skillets, I like the T-Fal Professional line
enameled dutch oven, 6-8 qt for (very) large meals, can deep fry in it, put roasts in it, large quantities of sauce, even as a large pasta pot
some cast iron skillets, Lodge makes good affordable ones

past that:
fill in the skillets (8", 10")
fill in the saucepans (1, 1.5, 2, 3, 4 qt varieties)
couple more sheet pans
maybe a smaller enameled dutch oven
crock-pot
etc etc etc

you've gone crazy:
big freezers
walk in coolers
sous-vide
 
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notposting said:
I think that was the look my wife was giving me as I explained the idea to her. 😉
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That explains it 😀

Once I had the Anova she got it after a meal or two. I just adapted my rib technique and made them last night and was able to do what I couldn't before and that was to get the thin and thick ends of the baby back slab properly cooked. Came out OK but not to my expectations, however now that I've learned how to get the major portion right I can correct texture and finish.
 
Probably the two least used pans in my cupboard are the stainless fry pan and the large saute pan. The large saute pan does have its uses for larger dishes where the volume is needed. But the stainless skillet? Meh. Too much sticks to it. I either bust out a nonstick skillet or else the cast iron.
 
Carson Dyle said:
Probably the two least used pans in my cupboard are the stainless fry pan and the large saute pan. The large saute pan does have its uses for larger dishes where the volume is needed. But the stainless skillet? Meh. Too much sticks to it. I either bust out a nonstick skillet or else the cast iron.
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Then your not making any pan sauces witch is exactly to use for a stainless skillet.

Food should not stick to stainless unless you're heat is too low.

The primary reason I have a big stainless skillet is to brown meat, toss in the oven if I need to, and then make that delicious pan sauce from all the fond browny bits goodies.
 
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spidey07 said:
Then your not making any pan sauces witch is exactly to use for a stainless skillet.

Food should not stick to stainless unless you're hear is too low.

The primary reason I have a big stainless skillet is to brown meat, toss in the oven if I need to, and then make that delicious pan sauce from all the fond browny bits goodies.
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My favorite sauce pan doesn't seem to exist anymore. It's an all-clad stainless saucier, but not the little ones I find now. I believe it's 5-1/2 quarts and it's a goto pan in my kitchen.
 
Hayabusa Rider said:
My favorite sauce pan doesn't seem to exist anymore. It's an all-clad stainless saucier, but not the little ones I find now. I believe it's 5-1/2 quarts and it's a goto pan in my kitchen.
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I convinced my wife to master the mother sauces.

She's a master now.

I'm talking pan sauce.
 
AznAnarchy99 said:
Saute Pans:

http://www.amazon.com/All-Clad-5403-...W/ref=pd_ybh_1

http://www.amazon.com/Emeril-All-Cla...eril+saute+pan

is the quart listing just how tall the sides are or is the bottom longer as well?

Fry Pan:

http://www.amazon.com/All-Clad-51125...l+clad+fry+pan

http://www.amazon.com/Emeril-All-Cla...eril+saute+pan

Is the All-Clad worth the extra $100?
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The bottom will be larger as well, difference between a 3 qt and 5 qt will be a couple inches diameter.

This set from Walmart would be great to start. You would want to add a 12" skillet at some point, that Emeril pan is only $40 via Amazon, though with a 1-2 month delay.

Add an enameled Dutch oven like the 6.5 qt Tramontina from Walmart for $40, or the 5.5 qt Tramontina from Sears for $30 (clearance).

I forgot to mention a large stockpot, for things like chili or massive batches of pasta earlier, 8-12 qt in the secondary listing. And some bakeware, Pyrex, in general, is the way to go for a lot of it. A billion other things.

In all reality, expect to spend a few years (decades) picking things out, though I do think it worthwhile to get good pieces up front and not have to replace them (the Emeril would be fine versus the All-Clad, in that regard).
 
spidey07 said:
Then your not making any pan sauces witch is exactly to use for a stainless skillet.

Food should not stick to stainless unless you're heat is too low.

The primary reason I have a big stainless skillet is to brown meat, toss in the oven if I need to, and then make that delicious pan sauce from all the fond browny bits goodies.
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Another reason for sticking is people using too much heat for the pan. We have the usual apartment grade electric stovetop, burners go from 0-10. 10 is used for bringing things up to boil, 7 for maintaining a boil with pasta, and anything above 5 or 6 is too hot for anything else.

That being said, bringing our 12" stainless skillets up to temp on the 4 setting, and then a quick rub with oil or spritz of the cooking spray, and you can cook up 5 eggs over easy at once with no problems. Usually drop the temp to 3 at that point and they cook fine. As slick as any non-stick or well seasoned cast iron pan, except I can use metal utensils like my Wusthof spatula 😉

I did see somewhere in this thread I think someone made a good point -- you don't see restaurants/chefs using non-stick or cast iron for much.
 
ahhh just splurged and grabbed a lodge 12 inch skillet , 2 inch deep for $19.99 at target.....that seemed like a crazy good buy
 
Fritzo said:
I just cooked a perfect steak tonight in a....*gasp*....anodized aluminum pan!!!

Take that Internet!
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Did anybody say that wasn't possible? I thought it was declared usable?

You don't have to have a pan get up to 800ºF. That just helps make searing faster.
 
Fritzo said:
I just cooked a perfect steak tonight in a....*gasp*....anodized aluminum pan!!!

Take that Internet!
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I've cooked awesome steaks in shitty pans before. To be realistic, most households don't have nice cookware and just use whatever they've been past down over the years.
 
3 stainless pots/pans ea, I tried thousands of recipes, stainless has nothing on cast iron, and gulp, I hate to say this, but even teflon is better then stainless.
 
Once you learn how to care for cast iron, hands down it is the best. No spatula. I can flip an egg care free like teflon, Stainless has 0% hope of that, maybe even in the negatives if perfect conditions were matched. Recycle your stainless cookware, all I can say. Stainless has better uses.
 
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