Friday, January 1, 2010

Equipment: Large Stainless Steel Saute Pan


Description and Uses
Stainless steel is the material of choice when you actually want your food to stick to the pan.  The idea is to develop a browned crust of caramelized goodness (called fond) so you can then remove it with liquid (called deglazing) to make a pan sauce—or simply to add more flavor to whatever you're making. 


Specifications
Inside bottom diameter: 10 inches
Outside top diameter: 12 1/2 inches
Depth: 2 inches

Care and Maintenance
Clean stainless cookware like you would just about any other pot or pan: with soap and hot water, and either a non-abrasive or abrasive scrubber. Air dry in a drying rack. Stainless steel cookware is typically dishwasher-safe as well.

2 comments:

  1. One of the easiest ways I have found to clean stainless pans is to add water and heat just shy of boiling on the stove. You have to be careful as the pan is hot, but with less effort, the food comes off much easier.

    ReplyDelete
  2. Howdy!

    Thanks for the tip! And thanks for stopping by.

    -Derek

    ReplyDelete

Howdy! Thanks for visiting, and thanks even more for leaving a comment. I'll respond as soon as the kids are asleep.