Kitty said: Yes.how do you cook eggs on a stainless steel pan without sticking? I've tried e-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you cook eggs on a stainless steel pan without sticking? I've tried e),it will help you,my kids.
I've tried cooking spray, butter, oil, reduced heat,what else is there?
Answers:
I'm glad someone finally had the courage to ask this question and I'd be delighted to share my knowledge about the scourge of cooking eggs with a stainless steel fry pan. First turn on your burner to a medium high heat(it really doesn't matter if your your using gas or electric, or for that matter a wood burning oven), allow the pan to heat up, pour in half a cup of water standing well back from the steam. After the water has boiled up reduce the heat to medium low, and allow a small amount of butter combined with a light oil( I like peanut oil but you may be allergic) to melt in the pan. Now add the egg or egg mixture and voila, perfect non-stick eggs every time. The secret is...what do you mean I can't tell them that, oh gosh I'm still typing....that the water evenly heats the pan, which of course distributes the heat to the entire cooking surface of the pan. I hope you enjoy your no stick eggs from now on. Good luck with them.
Other Answers:
Put a cooked egg on it.
try a teflon pan. nothing sticks Stainless steel pans are too thin, and don't disperse the heat evenly. Try a non stick, or if you don't want to use teflon, try a cast iron skillet, but make sure to 'season' it with oil before you use it.
What yo ushould do is to let some cooking oil to burn in the ss pan, doing that makes the oil to form a thin anti-adherent layer....and it works until you wash it, you can make a lot of eggs in a rrow.........
I don't have that problem. I cook with Pam.Maybe the fire is too high, or your pan is NOT non-stick?
use cooking spray and margerine and keep moving the egg alot. Well Moki...
This is what I do and I learned this from a French chef.
Have your eggs cracked already and placed in a small bowl because this is quick.
For two eggs, two tablespoons of water in a separate bowl.
Stainless steel pan, put what ever fat you wish, but make sure you have enough, when pan and fat are hot, add your eggs in there, lower heat to medium, cover for 30 seconds, lift the cover, add the water and close the cover for 30 seconds and remove it from the flame and shake the pan back and forth. The eggs should release.
Using this method, you will not have to flip them. With the lid down, they will cook properly. If you egg yolks turn out too cooked for you, then reduce this to 20 or 25 seconds. You will have to play with this method.
Please try this and let me know how it came out...
Good luck.. Here's a recipe from www.foodnetwork.com
Scrambled Eggs Unscrambled Recipe courtesy Alton Brown
Recipe Summary
Prep Time: 7 minutes
Yield: 3 to 4 servings
User Rating:
5 eggs
5 tablespoons milk
1 pat of butter
Kosher salt
Ground pepper
Chives or parsley to garnish
In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.
Source(s):
www.foodnetwork.com The answers I would trust the most are the ones telling you to add water to create a steam layer that distributes the heat evenly...because stainless steel is a terrible heat conductor, and hot spots develop in the pan, which encourages sticking.
The long term solution is to get a better pan. What you really want is something with tri-ply construction, i.e. an aluminum core within the stainless steel that will distribute the heat much more evenly. Le Gourmet Chef is a really affordable tri-ply brand.
Here's some info to guide your futuer cookware buying:
What matters in cookware is construction and design, not brand or marketing hype. Once you know what to look for, you can buy cookware built like All-Clad for MUCH less than the All-Clad price.
Aluminum distributes heat very well, is cheap and lightweight, but it reacts with food, so it needs to be coated with something. Anytime a good heat conductor goes UP THE SIDES OF THE PAN, it makes the cookware MUCH MORE FORGIVING, which is a feature worth paying for. It means you can multitask with kids and a phone call and still not burn your food, probably. It also means that finicky sauces will suddenly start turning out the way the cookbook promised, on the first try. Suddenly you realize that you’re not a bad cook, you just had crummy tools before.
There are two main types of aluminum cookware construction.
(1) is the dark pans whose names end in –alon, where a microthin layer of the aluminum has been anodized, which makes it non-reactive with food, but also so dark that you can’t see if your food is burning or turning darker than the recipe told you to watch for. And the anodized layer eventually wears off. I don’t think these are the best value, but the whole pan is made of aluminum, so heat DOES go up the sides of the pan.
(2) is tri-ply clad construction, which means that a sheet of aluminum has been sandwiched between layers of stainless steel, then the whole thing has been industrially hammered and stamped into the shape of a pan, so that this multilayer material IS ALSO PART OF THE SIDES OF THE PAN. “Cladding” is the technical name for fusing layers of different metals together, and the word ‘clad’ should appear in the name or description of cookware constructed this way. This is the signature feature of All-Clad cookware, though not all their product lines have it. (A-C Stainless, MC2, and Cop-R-Chef have it, other lines don’t.). With tri-ply clad construction, there is no possibility that you will scratch through the stainless steel to the aluminum in 20 or 50 years. The pans are not dark, so you can see the color of the food better. They are not non-stick, but they are easy to clean up after. And I think they look nicer. Putting them in the dishwasher will not hurt their performance, though they may not look as pretty after a couple of years.
A word about stainless steel. It doesn’t react with food but it’s a TERRIBLE heat conductor. Food burns in most s/s pans that only have an aluminum disk in the bottom because the sides are still just plain stainless steel, so that heat from the bottom can’t travel to the sides. The result is that the bottom gets too hot and burns the food. You want 18/10 stainless steel—the numbers refer to the “recipe” for that grade of stainless steel. Don’t settle for a different recipe.
A word about copper. Most of the copper on cookware is a thin layer applied for cosmetic reasons only, which does nothing to improve cooking performance, so you shouldn’t pay extra for it, especially if that useless copper layer means that you have to do a lot of extra maintenance to keep it looking shiny and tarnish free. Copper is heavy and expensive. A pan with enough copper in it to affect performance will be similarly heavy and expensive.
Features to look for:
1.An explicit statement that the aluminum core not only covers the bottom of the pan but extends up the sides, or words to that effect. This is a feature worth bragging about, and if it’s not in the description, chances are the cookware doesn’t have it.
2.A picture on the box showing a cross-section of the pan, clearly showing how the aluminum layer extends up the sides. If there’s no cross section picture, this is a big warning sign about the construction.
3.The word “clad” in the name or description.
4.The phrase “tri-ply” or “5-ply”
5.The phrase “18/10 stainless steel”
6.Pans that can go from the stovetop to the oven, up to 400 degrees or whatever temperature you want. This is more important for skillets, sauté pans, and pots than for saucepans.
Heat distribution matters most for saucepans, next for skillets and saute pans, least for pots that you only boil water, pasta, or soup in. And not at all for things like colanders, that you don't actually cook in.
Brands to look for:
Don't buy overpriced All-Clad brand, unless you are getting it at some bargain price, from an outlet or eBay or a garage sale. Similar construction available from Kitchen Aid 5 ply and Cuisinart Multi-Clad (I think) for less money. Also sometimes at Target or wholesale clubs, now that you know what to look for.
Beware of pans that only have an aluminum or copper disk in the bottom of the pan. Far less forgiving and more likely to burn your food when you are multitasking. You should not be able to see the line of a disk on the pan. Sometimes the pan has a disk but it has been “encapsulated” i.e. covered with stainless steel so you can’t see the telltale edge where they fused the disk onto the bottom. Emerilware is this kind of cookware, and so is Wolfgang Puck. It’s still just a disk in the bottom.
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