this post was submitted on 29 Aug 2023
27 points (93.5% liked)

Cooking

6571 readers
37 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.

Posts in this community must be food/cooking related and must have one of the "tags" below in the title.

We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

!bbq@lemmy.world - Lemmy.world's home for BBQ.

!foodporn@lemmy.world - Showcasing your best culinary creations.

!sousvide@lemmy.world - All things sous vide precision cooking.

!koreanfood@lemmy.world - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 1 year ago
MODERATORS
TheGiantKorean@lemmy.world
DimFisher@lemmy.world
27
Cooking French toast in a stainless steel pan (lemmy.one)
submitted 1 year ago by MonkeyBusiness@lemmy.one to c/cooking@lemmy.world
14 comments fedilink hide all child comments
 

Hey y'all. The GF loves French toast, and I'm pretty good at making it. Only problem is my roommates stole my only nonstick pan when I moved out. I'm going to attempt making it using my stainless steel pan, any tips? Or am I looking at a disaster here?

top 14 comments
sorted by: hot top controversial new old
[–] Pohl@lemmy.world 22 points 1 year ago (1 children)

Stainless steel pans are fine, cast iron is easier to use, but you can do what you need to do wit SS. Learning to cook without Teflon is important. PFAS is poison that cannot be broken down and persists in the environment forever.

Tips:

Heat the pan and your cooking fat up before putting food in. It should be hotter than cooking temp, but not burning your cooking fat (no smoke)

Butter tastes better but oil is easier to work with. Use oil if you are not used to cooking in this pan. Use butter on your plate for taste.

Let the pan temp recover for 30s or so before putting additional pieces into the pan.

Don’t try to move things right away. Don’t touch it until it is ready to flip. Lots of foods will “release” when they have browned a little

Don’t be afraid to add some more cooking fat between batches.

[–] Reverendender@lemmy.world 11 points 1 year ago

Preheat the pan before adding the oil/butter

[–] Spuddlesv2@lemmy.ca 9 points 1 year ago (1 children)

We cook French toast in our stainless pan all the time. Just make sure the pan is blistering hot before you put anything in (as you should always do with stainless) and at worst you’ll need a little elbow grease to clean the pan afterwards. And if it all goes pear-shaped, bar keepers friend.

[–] ElderWendigo@sh.itjust.works 2 points 1 year ago (1 children)

Please don't use bar keepers friend on stainless steel pans, it will just deteriorate the surface and make things stick worse next time. Just put some water in the pan and set it back on heat to simmer, most of the cooked on stuff will just flake away as the water boils. Following up with a rinse with cool water and a scrub (made for gentle work on non-stick surfaces) should take care of the rest. A little discoloration will not ruin the pan. Stainless pans work better when seasoned just like cast iron.

[–] thechadwick@lemmy.world 5 points 1 year ago (1 children)

I don't know, I've been using bar keepers friend on my stainless for 13 years now (when needed) and they are fine? The pans look amazing after and they're used every day in the home.

I don't find any deterioration and love that I'm a scotchbrite and bar keepers friend away from new looking pans whenever I want. I'll take a decade plus and going strong over Teflon for 6 months ten times out of ten.

[–] Spuddlesv2@lemmy.ca 2 points 1 year ago

Yeah like unless you’ve got the worlds most expensive pans I’m pretty sure a bit of cleaning powder isn’t going to be the end of the world.

I clean our (mid range) pans a few times a year with bar keepers friend without any issues.

[–] ShranTheWaterPoloFan@startrek.website 6 points 1 year ago (1 children)

Make sure the pan is hot and there is fat in the pan and don't move the toast until a crust has formed.

Stuff sticks more in a cold pan. As the pan heats the metal expands, any tiny pits in the pan get filled in with slightly expanded metal, any remaining spots are filled in with oil/butter. If you let the food sit longer it'll release easier. Honestly, if you are sticking try waiting 30s, normally that will help.

[–] LetterboxPancake@sh.itjust.works 2 points 1 year ago

I did not expect such solid cooking advice from a commander of the imperial guard.

[–] kriz 6 points 1 year ago

lots of butter my dude

[–] Donebrach@lemmy.world 3 points 1 year ago* (last edited 1 year ago) (1 children)

As many have already said, using the proper amount of cooking fat will solve this issue and is much more healthy that then toxic chemicals present in non-stick pans. Count yourself lucky that it was stolen, you shouldn’t use them under any circumstances.

Related to french toast however, making it in a waffle iron is a damn good time.

[–] TheDoctorDonna@lemmy.world 6 points 1 year ago (1 children)

Aren't most waffle irons Teflon coated?

I hate cleaning them so I stopped using them, but every one I've ever used had non stick heat plates.

[–] Donebrach@lemmy.world 2 points 1 year ago

yeah, but you’re not constantly bashing them with a spatula or other cooking tool during use so there is much less chance of damaging the coating, which is the main issue with nonstick pans (that and being overheated).

[–] SpaceNoodle@lemmy.world -3 points 1 year ago (1 children)

Get a cast iron pan.

[–] RosalieMorgan@kbin.social 0 points 1 year ago

Or carbon steel if you have the money and struggle with the weight of cast iron. I still have one non stick pan, but find carbon steel works very well for pancakes french toast and crepes.