I want to cook steak on my new stainless pan

[destrekor]

I don't really care much for his guide...or other guys. I find that cooking at high temp ruins seasoning on Cast Iron.

I don't like to cook my steak at high temp or fast.

Different strokes for different folks.

If your seasoning is getting ruined by standard high temps, you have a bad seasoning. It should be pretty damn reliable, even under the temps used for steaks.

 

[Fritzo]

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.

See if you can find the old brand of the Emril stainless set. They actually discontinued it because it was TOO good for the price. It was $199 retail, but often was on sale for $99 for 4-5 pots/pans w/ lids. The set was actually a rebranded All-Clad set that they sold for $399.

They replaced it with cheaper sets, so if you can find the original set, SCORE!

 

[Alevian]

Stick with cast iron IMO

^this

best steaks I had were cooked that way

 

[notposting]

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.

edit: science

 

[Childs]

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.

Tramontina makes good tri ply stainless steel cookware at reasonable prices.

 

[uhohs]

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.

http://www.walmart.com/ip/Tramontina...Steel/23000697
http://www.walmart.com/ip/Tramontina...e-Pan/19581190

 

[spidey07]

I don't use my 12" stainless much at all. Prefer the larger one at 14 or 16 I think.

12 inch you're doing maybe three pork chops if you're lucky, maybe two steaks. Not enough surface area for pan sauces or gravy.

 

[DrPizza]

I preheat it with the oven as I let my steaks rest with seasoning and oil (which is about the same time I'd need if I was using my charcoal chimney and heating the grill), then I take it out and put it over high heat (gas) and then I proceed to get everything ready and throw the steaks on for 30 second sears then into the oven.

That's what I'm talking about - the high heat before putting the steaks in - easily 800-900 degrees F.

 

[nageov3t]

I don't think I've ever used a stainless steel pan for anything.

you're missing out.

stainless steel = great for making a sauce after cooking your meat since you've got all that fond.

I eat my steak plain, so I stick with my cast iron pan, but I will usually cook stuff like chicken, duck, etc in a stainless steel pan.

 

[spidey07]

you're missing out.

stainless steel = great for making a sauce after cooking your meat since you've got all that fond.

I eat my steak plain, so I stick with my cast iron pan, but I will usually cook stuff like chicken, duck, etc in a stainless steel pan.

Yep. If you want yummy fond and sauce then it must be heavy duty stainless or enameled cast iron. They both behave differently, but for quick stuff nothing can beat the stainless/layered.

Non stick makes eggs and grilled cheese, that's about it in my house.

 

[Wyndru]

I've tried to like my stainless skillet, I have really tried. But I just find myself going back to the cast iron.

The only thing I use the stainless for now is sauteing, since it's the only type of cooking that doesn't end up fusing the food to the pan.

 

[spidey07]

I've tried to like my stainless skillet, I have really tried. But I just find myself going back to the cast iron.

The only thing I use the stainless for now is sauteing, since it's the only type of cooking that doesn't end up fusing the food to the pan.

You're heat is too low if that happens or you're trying to turn too early.

Depends on what you're trying to do really.

 

[destrekor]

That's what I'm talking about - the high heat before putting the steaks in - easily 800-900 degrees F.

How does an electric range top compare?

I'll be needing to move into my own apartment or duplex or something soon, and looking at the affordable options, I'm seeing a lot of all-electric places. As in, no gas stove or gas heat.
I have no idea which type of heat, gas or electric, is more efficient for my wallet - but I don't give a damn about any of that for cooking, I want my gas! I grew up with electric, hated it, fell in love with gas due to just how rapid it heats up and gets pans up to temp for some perfect eggs exactly when I want it, not a moment later.

In the interest of affordable living outside of the ghetto, I could tolerate an electric range I guess - I'm just trying to figure out how my cooking options will look. Will it even be feasible to use the electric range top? Do I just have to simply plan ahead and let it sit on high for longer to get to temp? In the oven itself, I can't see how it matters one iota as long as we're talking standard electric vs standard gas oven (not convection, in other words), but I know first hand it impacts how the range top is used.
I just never had any experience with steaks inside prior to moving into this apartment.

 

[Hayabusa Rider]

How does an electric range top compare?

I'll be needing to move into my own apartment or duplex or something soon, and looking at the affordable options, I'm seeing a lot of all-electric places. As in, no gas stove or gas heat.
I have no idea which type of heat, gas or electric, is more efficient for my wallet - but I don't give a damn about any of that for cooking, I want my gas! I grew up with electric, hated it, fell in love with gas due to just how rapid it heats up and gets pans up to temp for some perfect eggs exactly when I want it, not a moment later.

In the interest of affordable living outside of the ghetto, I could tolerate an electric range I guess - I'm just trying to figure out how my cooking options will look. Will it even be feasible to use the electric range top? Do I just have to simply plan ahead and let it sit on high for longer to get to temp? In the oven itself, I can't see how it matters one iota as long as we're talking standard electric vs standard gas oven (not convection, in other words), but I know first hand it impacts how the range top is used.
I just never had any experience with steaks inside prior to moving into this apartment.

You might consider looking into the newer induction units. If I were to use electricity that's what I'd pick.

 

[destrekor]

You might consider looking into the newer induction units. If I were to use electricity that's what I'd pick.

Doesn't the range itself have to be designed for that?

 

[WelshBloke]

You're supposed to heat the cast iron prior to putting it in the oven. My son recently measured the temperature of his cast iron (I don't have one of those laser things to measure mine with) - around 800 degrees before the steak went in. A stainless steel pan at 450 doesn't contain anywhere near the same amount of heat to transfer to the steak.

Genuine question.

Why would cast iron get hotter than stainless steel given the same heat source?

 

[Howard]

Doesn't the range itself have to be designed for that?

Yes, the range has to be an induction type...?

 

[DrPizza]

Genuine question.

Why would cast iron get hotter than stainless steel given the same heat source?

Whoever it was posted that his stainless steel pan was rated for only 450 degrees. Otherwise, they can achieve the same temperature in the kitchen. However, the cast iron, being much heavier, contains more heat. I.e., the same principal that allows you to reach into the oven at 500 degrees and pull aluminum foil out with your bare hands, but you'd get burnt grabbing something (even made of aluminum) that had much more mass.

Also, someone above questioned the 800 degrees with electric - my son's stovetop is electric. I'm pretty sure I exceed that temperature on my burners. I know that some of the best steaks I've done were with cast iron on a campfire. *Glowing* red hot pans. Didn't bother with any oil.

 

[Howard]

I wish people would stop quoting that hack.

Let Mr. Ramsay show you how to cook a steak in 2:30

http://www.youtube.com/watch?v=AmC9SmCBUj4

A steak cooked from raw in 2:30 is either going to be horribly overcooked on the outside or rare as shit on the inside.

Also, taking the steak out for 20 minutes isn't going to make a difference.

EDIT: The palm test for doneness is retarded.

 

[Hayabusa Rider]

A steak cooked from raw in 2:30 is either going to be horribly overcooked on the outside or rare as shit on the inside.

Also, taking the steak out for 20 minutes isn't going to make a difference.

EDIT: The palm test for doneness is retarded.

I noticed that at 0:28 he says his pan is smoking. Looks like Teflon and that can't be good.

 

[destrekor]

Whoever it was posted that his stainless steel pan was rated for only 450 degrees. Otherwise, they can achieve the same temperature in the kitchen. However, the cast iron, being much heavier, contains more heat. I.e., the same principal that allows you to reach into the oven at 500 degrees and pull aluminum foil out with your bare hands, but you'd get burnt grabbing something (even made of aluminum) that had much more mass.

Also, someone above questioned the 800 degrees with electric - my son's stovetop is electric. I'm pretty sure I exceed that temperature on my burners. I know that some of the best steaks I've done were with cast iron on a campfire. *Glowing* red hot pans. Didn't bother with any oil.

Ah, excellent. Just a matter of adjusting prep times and accounting for a slow build-up in heat differences (not just from cold, but going from low to medium to change cook pace takes longer on electric).

A steak cooked from raw in 2:30 is either going to be horribly overcooked on the outside or rare as shit on the inside.

Also, taking the steak out for 20 minutes isn't going to make a difference.

EDIT: The palm test for doneness is retarded.

I noticed that at 0:28 he says his pan is smoking. Looks like Teflon and that can't be good.

I thought he said something about no smoking, and then saying that's ideal.


Also, I totally forgot to call out the palm test. Holy shit - no.
It can be a very, very rough test - and it is not perfectly applicable to all cuts.

 

[destrekor]

Yes, the range has to be an induction type...?

I thought so.

Considering I'm looking at apartments, I don't have much of a choice of actual stoves/ranges. I can turn a place down - but I'm fairly certain I'm not going to be seeing any induction ranges in an apartment. At least, not in my neck of the woods. Perhaps some premium Manhattan apartments.

I've mostly just been concerned about finding a good apartment with gas that's also in my budget. I'll be looking closely at a few places that seem promising, so long as I can ignore the gas idea.




Hmm... there is also always the stand-alone induction hot-plate-style appliance. I think I've seen those. :hmm:

 

[silverpig]

Cast iron is best for steak. It holds heat much better than the stainless steel and is able to get much, much hotter.

No it doesn't. The specific heat capacity of stainless steel is higher than that of cast iron.

Aluminum is significantly better than either. This is of course on a per unit mass basis. You want a pan that has a nice thick chunk of aluminum in the base. It'll be thicker than a cast iron pan, but weigh the same.

 

[DrPizza]

No it doesn't. The specific heat capacity of stainless steel is higher than that of cast iron.

Aluminum is significantly better than either. This is of course on a per unit mass basis. You want a pan that has a nice thick chunk of aluminum in the base. It'll be thicker than a cast iron pan, but weigh the same.

What you say is true, but I can't recall seeing an aluminum pan that's significantly thicker than a cast iron pan. For others, specific heat is based on mass, not volume. While the specific heat of aluminum is about double that of stainless steel & cast iron (which are pretty close to the same), the density is cast iron is nearly 3 times the density of aluminum. Thus, the aluminum pan would have to be significantly thicker than a cast iron pan to contain the same amount of heat.

 

[Vdubchaos]

If your seasoning is getting ruined by standard high temps, you have a bad seasoning. It should be pretty damn reliable, even under the temps used for steaks.

Define "bad" seasoning