All clad stainless steel professional#

There's nothing to deglaze if there aren't crispy bits on the bottom of the pan. Keep in mind a bit of sticking and near-burning is a good thing if you're planning on ending with a pan sauce. So long as the pan is hot enough, don't skimp on the lube. If you're browning/searing things, that screaming sizzle is a good thing. With the information given however, I would recommend:ĭon't be a Nancy when it comes to the heat. Depending on what you're trying to cook in your new pan, you could have a number of different problems. It's extremely difficult to give good advice based on that info. 'Food' seeming to stick, be overcooked, or 'not turn out well' is a little vague however. Heft when it comes to a nice stainless pan is important. My all-clad pan works rather well, but I can't be certain it's as heavy as yours. Negative, you have not fallen victim to a weak product as far as I know. Once the meat is browned but needs further cooking you can always turn down the heat to prevent excessive browning and crusting before the interior is done.Įven if you aren't planning to do a pan sauce, or if you've burnt what was cooking in the pan, you'll still want to deglaze with some water while the pan is hot (you can reheat it if it has already cooled down) so that you can scraped up the cooked on bits more easily and have less scrubbing to do when cleaning the pan. If it isn't extremely hot to begin with you'll end up with a steaming mess of gray colored meat or vegetables that aren't doing much cooking. Start searing and sauteeing over high heat because as food is added it will suck a good deal of heat from the pan. The issue with burning and overcooking is going to be a matter of controlling the heat. Make sure you're prepared to add the food to the pan once the oil goes in otherwise the oil will start to burn. If you were to add cold oil and cold food to a cold pan and then start heating, you just end up with a big sticky mess. You don't put the oil in the pan first because the longer oils and fats heat the quicker they break down and smoke. When the oil hits the hot pan it will instantly heat and should shimmer across the bottom like water on a freshly cleaned windshield. An additional benefit to first heating the pan is the fact that it will actually take less oil to coat the pan due to the decreased viscosity. There should just be a thin film across the bottom of the pan. Adding to much oil leads to pan-frying which is fine if you're frying chicken but not what you want when searing and sauteing meat.

This allows the tiny cracks and crevices that are imperceptible to the bare hand to expand and when the oil is added, it will coat and create a more even cooking surface.Īdd just enough oil to lightly coat the surface. When using a standard pan (one without non-stick coating), heat your pan dry over high heat until you can hold your hand about 6-inches above the cooking surface and feel the heat radiating upward. You've got a great pan and in a short time I'm sure you'll come to love it. What reasons might there be for me sucking at using this pan? Have I fallen victim to a weak product sold on marketing hype? Or am I simply too novice to properly utilize this pan? What cooking skills might I be missing to properly utilize this tool? What tools should I be using instead? Food seems to stick or become overcooked easily or just not turn out well. However, as a novice cook, I can't seem to cook anything as well using this pan compared to a non-stick teflon pan.

The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface.

The All-Clad Stainless collection is compatible with an induction stovetop (with the exception of a few pieces) in addition to gas and electric stovetops.Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.Sturdy, non-corrosive stainless-steel rivets won't react with foods.Long, polished stainless, stay-cool handles.Stainless-steel interior layer/cooking surface.This allows for great heat conductivity as well as an even heat distribution so you won’t have 'hot spots' when cooking. Pure aluminum core that not only covers the bottom of the pan but also extends up the sides.Beautifully polished, magnetic stainless exterior layer.

All clad stainless steel professional#

I made this purchase out of curiosity after reading about the benefits of this professional grade cookware (from the above Amazon link): I have an All-Clad frying pan, the precise one shown below: