Any specific brands for a good stainless steel skillet? Something not too expensive. I rent a room in a house and I keep all my supplies to myself so I need something versatile to cook all different kinds of stuff. I'm using a shitty aluminum teflon pan that I got for free right now and the heat spread is horribly off.
You want a tri-ply, full clad pan, NOT a disc on bottom pan (full clad will have an aluminum core sandwiched between stainless, usually an 18/10 on the inside and an induction capable outer layer). For size, if I had to pick just one, a 12" is the way to go. Cooking on pans too small sucks -- can't fit enough, you will cram too much in, often end up steaming things because they are too close to each other.
For brands, All-Clad is the "name" but some crafty shopping can get you something nearly as good at a lower price. I do have an All-Clad but I also have a Bon Appetit HSN special that I nabbed on eBay for $35. Basically just as good. Tramontina had some good ones, but I wouldn't recommend their current skillets -- the flat cooking surface is very small, then a huge flaring portion wastes a lot of the room. That Emeril by All-Clad line also seems popular.
For cleanup, hot water and soap, the green scrubby pads are safe also. If you get some discoloration (a shimmery rainbow look) a splash of vinegar swished around and rinsed out will take care of it. Barkeeper's Friend can be kept for any tough scrubbing, but it's not something you will likely need very often.
Not sure about the people claiming stainless is useless. It can handle high heat, and when using a quality tri-ply design you get excellent heat distribution (from the aluminum) and stainless does a good job of holding heat, really only second to cast iron in that regard.
You can sear on it, deglaze on it (and not worry about the seasoning on it), it's practically non-stick when warmed on low heat first and a little oil applied, far more durable than conventional non-stick...
As for the steaks -- when preparing to sear, an important part is making sure the steak is DRY. Otherwise the heat in whatever pan you are using is first being wasted steaming your steak.
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