Steel Sheet Pans: Even Heating?

Stainless steel pans are a popular choice for cooks, offering versatility and durability. However, one common question surrounding their use is whether they heat evenly. The answer is a little complex. Stainless steel pans, such as the Hestan OvenBond range, are designed with an aluminium core to improve heat distribution. This means that, in theory, they should heat more evenly than other stainless steel pans without this feature. However, all pans, regardless of their material, will have hot and cold spots, and it is important to identify these to avoid burning your food. To do this, simply fill your pan with a few inches of water and bring it to a boil, the areas with rapid bubbling are hotspots, and those with few or no bubbles are cold spots.

Stainless steel pans have pores that contract and expand with heat

Stainless steel pans have a porous surface, which means they are covered in tiny pores and crevices. When you heat the pan, the steel expands and the pores contract. If you add cold food to an overheated pan, the drastic temperature difference causes the pores to expand and contract rapidly, which can cause food to stick.

To prevent food from sticking, you should preheat the pan to a medium temperature before adding oil. This allows the pores to contract before the oil is added. If you add oil to a cold pan, it will seep into the pores and cause sticking. When you add oil to a hot pan, the pores have already contracted, and the oil will spread across the pan's surface.

You can test whether your pan is at the right temperature by using the water droplet technique. Add a few droplets of water to the pan's surface and observe their behaviour. If the droplets get divided into several smaller droplets and move around the pan rapidly, the pan is at a low temperature. If the droplets start bubbling and evaporate rapidly, the pan is too cold. If the droplet doesn't break into smaller droplets or evaporate but remains the same and moves around the pan, the temperature is perfect.

Pre-heating a stainless steel pan before adding oil prevents food from sticking

Stainless steel pans have a porous surface, which means food can get stuck in the tiny pores and crevices. However, pre-heating the pan before adding oil can prevent this from happening. When you heat up a stainless steel pan, the metal expands slightly, closing any minuscule fissures, pores, or gaps in the surface of the pan. This creates a smoother, tighter, sleeker surface for the oil to slide on, preventing your food from getting stuck in those pores as they close when the pan heats up.

How to pre-heat a stainless steel pan

First, place your stainless steel pan on the stove and turn the stove to medium heat. Allow the pan to pre-heat for at least two to three minutes. The temperature should be between 225°F and 235°F.

How to know if your pan is hot enough

You can test whether your pan is hot enough by using the water droplet test. Add a few droplets of water to the pan's surface and observe its behaviour. If the water gathers into one large, marble-like drop that bounces from the sides of the pan, it's ready. If the water fizzles and foams but doesn't form beads, your pan is too cold. If the water breaks off into many small beads around the pan and evaporates, it's too hot.

Why pre-heating prevents food from sticking

The consistency of oil changes at higher heat. Adding oil to a preheated pan brings it up to the appropriate temperature faster than if you add the oil to a cold pan. With a preheated pan, you will actually see the oil texture change before your eyes, and can add your food almost immediately.

Tips for cooking with stainless steel

• Use enough oil to coat the bottom of the pan in an even layer.
• Don't add cold food directly to your preheated pan, as it can cause the temperature to drop.
• Don't move the food around too often. Allow it to cook properly and develop a steam layer or a brown crust that will release the food from the pan's surface by itself.
• Don't overcrowd the pan. Overcrowding the pan will cause the temperature to drop and release moisture from the food.

Stainless steel pans are non-reactive

The benefit of using a non-reactive metal like stainless steel is that it will not affect the flavour or appearance of your food. The downside is that stainless steel is a poor conductor of heat. This means that stainless steel pans may be copper-clad on the bottom to improve their ability to conduct heat.

Other non-reactive materials include glass, glazed ceramic, and enamel-coated iron.

Stainless steel pans are suitable for all hobs and ovens

For gas hobs, it doesn't matter what type of pan you use, as the pans are suspended over the flame. However, for electric hobs, you will need a flat-surfaced pan to ensure full contact with the hob. For induction hobs, you will need a ferrous metal pan with a magnetic grade of stainless steel, such as stainless steel 432 or ferritic stainless steel. You can test this by seeing if a magnet sticks to the bottom of the pan.

Additionally, while stainless steel pans can be used in ovens, you should ensure that they are oven-safe and that they fit.

It is also important to note that the performance of your hob may be impacted by the type of pan you use. For example, stone, glass, and ceramic pans are not suitable for ceramic hobs because they do not conduct heat well. Similarly, aluminium, stainless steel, and copper pans will work on ceramic hobs, but they may leave marks on the glass.

When using a stainless steel pan, it is important to heat the pan before adding oil to prevent food from sticking. The metal of the pan expands slightly when heated, creating a smoother surface for the oil to slide on. This prevents food from getting stuck as the pan heats up. To test if your pan is hot enough, you can use the "water test" by flicking a drop of water onto the dry pan. If it sizzles, your pan is at a medium heat, and if it rolls around, you are at a medium-high or high heat.

Overall, while stainless steel pans are suitable for all hobs and ovens, you may need to adjust your cooking methods to ensure optimal performance and prevent food from sticking.

Stainless steel pans are easy to clean

• It is important to establish a regular cleaning routine. Clean your pans after each use to prevent stains and dried-on food from building up.
• If your pans are unseasoned, wash them with dish soap and hot water, and use a soft sponge or scouring pad to scrub away any food residue. Avoid using steel wool pads or copper-based scrubbers, as they can scratch the surface.
• If your pans are seasoned, simply rinse them with hot water and avoid using soap. Use tissue paper or a soft cloth to remove any excess grease.
• Never use products containing ammonia or bleach, as these can damage or discolour the pans. Instead, opt for a cleaning product specifically designed for stainless steel.
• Dry your pans by hand with a clean towel to prevent water spots from forming. Alternatively, you can air dry them, but this may result in water spots.
• For tougher stains, you can use a mild abrasive cleaner such as Bar Keeper's Friend or baking soda. Sprinkle it onto the bottom of the pan, add a little water to form a paste, and scrub with a wet sponge. Rinse thoroughly afterwards.
• For burn marks that won't come off with regular cleaning, try filling the pan with water, adding a few spoonfuls of salt, and boiling the solution for several hours. Dump out the water and try scrubbing the burn marks again.
• To remove water spots, swish some club soda or vinegar around the pan, rinse, and then wipe dry with a clean cloth.
• To season your pans and create a non-stick surface, heat the pan on a burner over medium-high heat until it is very hot. Take it off the burner, add a tablespoon of oil, and swirl it around until the fat melts. Place the pan back on the heat and continue heating until the oil begins to smoke. Turn off the heat and allow the oil to cool completely. Once the surface becomes reflective, pour off the oil and wipe away any excess with paper towels.

Frequently asked questions