The Complete Guide to Using Stainless Steel Cookware in Your FCS Kitchen
If you’re purchasing cookware for your family and consumer science kitchens, you might be overwhelmed by all the choices of materials and coatings that are available. While each type of cookware has its own benefits, stainless steel offers a sturdy choice that resists rust, has excellent heat retention, and can be used on all heating sources. Keep reading to learn more about how to use and care for stainless steel cookware so your students can create delicious meals with confidence and ease.
Why professional chefs love stainless steel cookware
Teaching your students to cook with stainless steel can help prepare them for future careers, as stainless steel is the cookware of choice for many professional kitchens for multiple reasons:
Durability: Stainless steel cookware is highly durable and resistant to rust, stains, and corrosion, making it ideal for the rigorous demands of a professional kitchen.
Excellent Heat Distribution: It provides even heat distribution, reducing hot spots and ensuring consistent cooking results.
Versatility: Stainless steel cookware can be used on various heat sources, including gas, electric, induction, and in the oven, offering flexibility in cooking methods.
Low Maintenance: Easy to clean and maintain, stainless steel cookware often requires minimal effort to keep it looking and performing at its best, even with frequent use.
Cooking tips with stainless steel
Stainless steel cookware is highly conductive and provides quick, even heat distribution while cooking; however, there are a few guidelines you should follow:
It shouldn’t be used with high heat, as food can easily burn.
To boil water, you’ll only need medium-high heat.
This type of cookware has natural food-release properties; however, if you want to increase this, you can season it by adding a thin layer of oil to the pan and heating it over a hob until the oil smokes.
Stainless steel cookware should never be left on a hot burner when empty, as it can ruin your pan and your stovetop. If your cookware boils dry, turn off the burner and let it cool before removing it from the stove.
Most stainless steel cookware can also be used in the oven, such as the Cuisinart line, which can withstand baking temperatures up to 500 degrees. However, this type of cookware should not be placed under the broiler. As with anything placed in the oven, potholders should be used to prevent burns.
Compatible cooking surfaces
Stainless steel cookware can also be used on all types of cooking surfaces with the following measures:
Induction: Always center the cookware on the burner for optimal performance.
Glass: Do not slide cookware on glass, as it can scratch the surface.
Gas: When cooking over a gas burner, make sure the flame only touches the bottom of the pan. If the flame touches the sides of the pan, energy is wasted, and it may discolor your pan. Because stainless steel often has such high conductivity, some foods, such as thinly sliced onions, may burn even on a low heat setting. Inexpensive “flame-tamers,” available at hardware stores, can solve this problem.
Selecting the best utensils
Wooden or plastic utensils work best with stainless steel surfaces. Metal utensils can be used with the knowledge that they may scratch the interior surface of your cookware. This should not impair the cookware’s performance or durability.
Caring for your cookware
Another benefit of stainless steel cookware is that it’s relatively easy to care for. Immediately after each use, fill the pan with hot water and liquid dish detergent, preferably non-lemon. Let this mixture stand until it is lukewarm, and then use a soft cloth or sponge to remove any remaining food particles. Do not use steel wool or other metal pads that may scratch the surface. Rinse your cookware thoroughly and dry it immediately for a flawless finish.
You can wash your stainless steel cookware in the dishwasher; however, other dishes or flatware that come in close contact with it may mar the surface.
If you have burned residue that’s too tough to get off without scrubbing and soaking doesn’t loosen the residue, add a tablespoon of dishwasher detergent, place the pan on a burner, and bring it to a boil. Then reduce the heat and simmer it for 15 minutes. Let the water cool in the pan, drain and loosen the residue with a sponge or plastic spatula, and then rinse. Make sure you do this with the exhaust fan on, or in a well-ventilated room.
Removing stains from stainless steel cookware
Calcium in your water may leave a multicolored stain on your cookware. This is from a harmless deposit and can be removed with a little warm vinegar. Foods such as pasta or oatmeal may also leave a light residue or cloudy appearance. This stain can be easily removed with a food-safe stainless steel cleaning product.
Burner stains on the outside bottom of pans can be removed with an oven cleaner. Follow the manufacturer’s directions and spray or brush the cleaner on the bottom outside of the pan only. If the directions call for using the cleaner in a warm oven, heat the pan before applying the cleaner. Rinse your cookware thoroughly after cleaning.
Mastering stainless steel cookware in your FCS kitchens
Stainless steel cookware is an excellent choice for family and consumer science kitchens due to its durability, heat retention, and versatility across various cooking surfaces. By understanding how to properly use, care for, and maintain your stainless steel cookware, you can ensure it remains a reliable and effective tool in your kitchen for years to come. Whether your students are boiling, baking, or sautéing, following these guidelines will help you make the most of your cookware, providing a safe and efficient cooking experience for your students.
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Original blog written by jvandezande
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