r/StainlessSteelCooking

I cannot for another day go through seeing a post about Leidenfrost or stainless blah blah blah….

I totally understand people want help with their cookware and to be safe etc etc….

Here is legitimately how to properly cook an egg in a stainless steel pan…..

1. Put oil in your pan (a tablespoon or a touch more will do). It literally doesn’t matter what oil you use. Pick one… you can even use butter…. Truly doesn’t matter.

2. Turn the heat on medium. Let the pan heat up for literally 1 minute… it doesn’t need longer. No you do not need water dancing around in the pan to tell you it’s hot… if that water is dancing around your egg has pretty much 0% chance of survival.

3. I will define medium. If you use gas… the flames don’t need to touch the pan… if they are… you already wrong. If you are on electric (they are all different here, you have to feel with the palm of your hand).

4. Check the temp with the palm of your hand. Hover your hand briefly above the pan around 1/2 inch… if it feels campfire warm to hot…. This is where you wanna be (yes it might take you a few eggs to understand this).

5. when you crack the egg in the pan you wanna hear sizzling…. Lighter than bacon, but sizzling none the less…. Your egg will be done IN LESS THAN ONE MINUTE.

6. If you don’t like runny whites, use a flat spatula immediately after dropping the egg in the pan and lightly press it into the clear of the egg… if your pan is the correct temperature the clear will turn white almost instantly.

7. this is where you season your egg. You don’t need to move the pan or shift it… nothing fancy. Don’t move the pan. You need to remove the egg about 45 seconds after (when you see the very outside of the egg starting to crisp/yellow).

8. remove it with a spatula and pat yourself on the back… you did it. If you didn’t assess what you did….

Common issues as follows:

Egg is stuck to the pan….. More than likely you didn’t use enough oil OR your pan was too hot combined with too long cook time….

Really that’s about it. You don’t need to have the egg floating in oil….. the pan just needs to have a tablespoon coating of oil.

If the egg sticks… it’s either too hot, or you cooked it too long.

Use your head. If you see black on your egg. You burnt it. Too long on the heat or too hot…. How do you fix that? Turn the temp down and try again……

I’m not talking out of my ass…. I own a restaurant.

Edit: I’ll help with the cleaning too… get some steel wool and soap and water. That’s it. That simple.

You can use BKF…. Soap and steal wool will usually do it… unless you cook your egg halfway to hell…

TL;DR: they scrubbed kosher salt on a hot pan, added some oil and their scrambled eggs came out perfectly. also talks about its limitations such as the constant need to keep scrubbing kosher salt

I'm thinking of getting a stainless steel pan for home cooking (induction). I came down to either scanpan impact of tefal virtuoso as they are on a similar price tag atm. Does anyone have any recommendations?