I can’t keep my eyes off a set of brawny arms tossing hot foodstuffs about at those sit-and-watch counters in restaurants. So sure a shake, rough clattering notwithstanding, and the pans turn out perfectly browned item after perfectly reduced sauce. I wanted the arms and the delectables. Fante’s Kitchen Wares Shop in the Philly Italian Market finally provided the pan.
Out with the silly non-stick junk and in with the de Buyer steel fry pan. I’ve used it almost exclusively since first hoisting it home. Granted, I chose one a bit big for my current arm strength; I’d recommend an eight-inch version instead of my 12-inch. Nonetheless, I’m hooked. Here are some tips for using such a pan. With no worries about toxic stuff rubbing off into my food and guaranteed great cooking chemistry, this is a kitchen mainstay.
Season your new steel pan first: The process of seasoning fills the porous cooking surface with carbonized oil. The seasoning forms a protective barrier against oxidation (which would otherwise cause pitting and/or rust), and it helps to keep food from sticking to the surface. Read more here for how to do this, as well as clean your pan. I tried the french fry method and have found it suitable. I always wipe out the hot pan following cooking with a towel following use. Being warm, it will dry quickly. I never ‘wash’ it in the traditional sense.
To cook in my steel pan, I heat it at a high heat until I see it smoking. Generally, a couple minutes over a high heat will get the pan to the ideal setting. Recent dishes have included omelettes, mango curry, sauteed beet greens, broiled steak, hot pepper reduction sauce, pancakes, scrapple, etc.
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I dont usually reply to posts but I will in this case. WoW!!