Using Stainless Steel Pans | High & Low Heat Cooking

Throughout my 11 years of cooking and using Stainless Steel I’m sharing with you the two best methods I have found to successfully use Stainless Steel for every type of cooking

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Method 1 is called the The Leidenfrost Effect and this effect is a physical phenomenon and happens when the surface is much hotter than the boiling point of the liquid the liquid will vaporise which results in a layer of steam and this stem keeps the surface and the liquid physically separate. same thing that happens to those water droplets happens when you add food to heated oil, the oil will cause a steam to develop and This steam layer will help prevent direct contact between the pan’s surface and the food.

Method 2 is for cooking at lower temperatures. Stainless Steel has pores within the steel which open up as the pan heats, we are using a type of oil such as butter or olive oil which fill in all the cracks and crevices that open during the pans rising in temperature to prevent the food from being able to seep in

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