Difference in technique for cooking with non-stick and standard pans?

DMA57361
  • Difference in technique for cooking with non-stick and standard pans? DMA57361

    Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans.

    I'm not currently interested in differences in care/cleaning/etc, I think those are quite well covered in other questions.

    So, I'm wondering what's the difference in the required technique when using them to cook food?

  • Well, standard pans 'stick' more. You can either try to prevent it, or gain advantage from it. The common advantage being caramelization / sticking / dissolving, for flavour, or getting a maillard reaction going.

    Have a look here as well.

  • The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table. It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of fond in the pan. As for stick in a regular pan, it is not much of a concern for most items, but there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly) The biggest trick with regular pans is learning to stop messing with your food while it cooks. You want to let it form that crust which as a by-product will help prevent sticking. Also, you will find that you start at a higher tempature when cooking with regular pans.

  • You can get the benefits of both non-stick and fond by prepping the stainless steel pan so it's more non-stick:

    Use the "water test" to know when a stainless steel pan is hot enough to add oil. Besides being fascinating to watch, passing the water test ensures the pan becomes amazingly non-stick.

    When the pan is hot enough, water will ball up like mercury and slide around the pan without evaporating. The temperature required is pretty high, but I've found the non-stick properties remain if I add the oil and let the pan cool to the cooking temperature I want.

    Note: preheating the pan like this applies to non-stainless steel pans, but water only balls up like mercury on stainless steel.

    Detailed explanation of how/why this works: On properly heating your pan

Tags
cookware non-stick
Related questions and answers
  • Over the course of the last 4 years I think I seem to have been working my way through non-stick pans at a ridiculous rate, I think I'm on my 3rd frying pan and 4th wok - or something of that nature... wrong. I'm not using sharp or metallic objects when cooking with them, nor to I stick them in the sink with said sharp objects when clearning. I've recently learnt that "over-heating" them can damage the coating, but is this true? But, what other advice can you offer to help extend the life of my non-stick cookware?

  • I have an old set of nonstick aluminum pans that have gained scratches and lost their non-stick coating over the past several years. There's nothing physically wrong with them except for those few microns of Teflon that are flaking off. I'm wondering if I can scrub off the non-stick coating and season the pan as I do my cast iron skillet (coat with oil, then apply high heat in the oven). I'd... convincing or thorough. So - can I get that beautiful dark glossy patina on my aluminum pan, or is it destined to be a food magnet?

  • Hoping SA would clear some controversy. I was told that it's bad practice to put anodized non-stick pans in water immediately after cooking; as the water will cause it to degrade I argue that it's harder to clean after the fat has solidified. So does adding cold/hot water to hot non-stick anodized pan cause the surface to deteriorate and thus losing it's non-stick abilities?

  • it fast so long as I lower the heat once it's boiling? Sometimes I notice some chicken bits start ripping, e.g. skin opens, tears. My guess is this is due to boiling or staying on the lower surface...When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white while other are white on the outside but inside they are coloured. I use a standard method: I cut 1kg chicken into 4-8 pieces, add 2 litres water, add salt, bring to boil, then simmer for 1 hour

  • A couple of times I ruin good non-sticking (teflon) pans in the same way - I fry or roast a bell pepper with too little fat, the pepper juices stick to the non-stick surface and I have to use really hard steel wool to scrub them off. One problem is that no-matter how hard I scrub, small spots remain on the pan's surface and after that almost everything I fry tends to stick there (even with enough oil). The other problem is that at least in a few cases, I've managed to dent the non-stick coating so deeply that metal showed through. This time, it is my favorite Bialetti pot (water boiled out

  • I have a glass smooth-top stove. Every large frying pan that I have bought so far has almost immediately warped so that the bottom is no longer flat. They all end up concave -- like a wok but less pronounced -- so that they perch with a small spot in the center of the pan touching the burner surface. My lazy side prefers non-stick, dishwashable pans, but all ideas are appreciated.

  • was a vintage model from the mid 1970s. So if the buzz is normal for induction cooking today, why did they drop the non-buzzing technology used in this old piece? I found an explanation on the Internet... glass" sounds OK at first glance, but I put the pans on a thick fluffy cotton wool pad, and it didn't even reduce the buzz, so it couldn't be the reason. As for the fan - the sound is present before...I was fed up with the low quality electric hobs which are installed in my 1 meter wide "kitchen" (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned

  • somebody sneezes a little too hard. After clearing the cheese blobs from my shirt and hair, I proceeded to scrape the remains (which was in fact the majority of what went in there to begin... haven't really tested the limits of this thing, and I figured, if I was able to strain it through the sieve (with much mashing, I might add) then it would be whippable. So I already know, superficially... avenues of investigation: There are a great many different types of goat cheese available; I used the standard soft/unripened type, but there are also goat cheese "spreads" that are probably less rich

  • I've recently gotten into sunny side up eggs. I definitely like the top to be set up a bit, so I baste them in the hot cooking oil. I'm wondering what oils and fats people find best for this. So far... off pretty quickly and get back in the pan to heat up again (which is what I want). The others seem to stick on top of the egg a bit more, which makes it harder to keep getting enough fat in my spoon to baste them continuously. It's not that there's anything wrong with coconut oil, but I'm curious to try other methods. So what fat (or combination of fats) have you found most effective and delicious

Data information