The Ultimate Guide To Oiling Your All Clad Pans

All-Clad pans are a big investment, but they are some of the most expensive and highest-quality pans on the market. They are fully-clad, meaning they are constructed with a core layer of highly-conductive aluminium sandwiched between two stainless steel exterior layers. This allows for even heat distribution and makes it unnecessary to cook on high heat. To oil your All-Clad pan, preheat the pan on low to medium heat, add a fat source such as oil, and wait until the oil is hot and shimmering before adding food.

Preheat the pan before adding oil

Preheating your pan before adding oil is a crucial step in the cooking process, and here's why:

Firstly, preheating your pan ensures that your food doesn't stick to the pan. This is because when metal heats up, it expands, closing up the pores in the surface that the oil could otherwise settle into. As a result, you get a smoother surface on a microscopic level, making it less likely for food to adhere to the pan.

Secondly, preheating helps to regulate the temperature of the oil. When you add oil to a hot pan, the food you put in cools the oil, and as the food cooks and releases its water content, it further stabilises the oil's temperature. Starting with a cold pan and oil can lead to overheating, causing the oil to smoke and polymerise, which will affect the taste of your food.

Additionally, preheating your pan gives you greater control over the cooking process. When you add oil to a hot pan, you know exactly how hot your pan is, reducing the chances of overheating and burning your food. This is especially important when cooking with more delicate oils, such as butter, which has a low smoke point.

Finally, preheating can help to evaporate any moisture that may be present in the pan, preventing oil splatter. Metal is porous, and certain types of pans, such as scratched stainless steel pans, can trap moisture. By heating the pan first, you force that moisture to evaporate. If you add oil to a cold pan, the trapped moisture can cause the oil to splatter when it finally heats up.

In conclusion, preheating your pan before adding oil is a crucial step that helps prevent food from sticking, regulates oil temperature, gives you greater control over the cooking process, and reduces the chances of oil splatter.

Use a high smoke point oil

When cooking with All-Clad pans, it is important to use the right type of oil to prevent food from sticking to the pan and to ensure the oil does not break down and impart a burnt or off flavour to your food. The smoke point of an oil is when it reaches its burning point, when it stops shimmering and starts smoking. Oils with a high smoke point are ideal for high-heat cooking, grilling, and deep-frying.

When selecting an oil with a high smoke point, consider the following:

• Refined oils tend to have a higher smoke point than unrefined oils. For example, the smoke point of refined avocado oil is between 480-520°F, whereas the smoke point of unrefined avocado oil is between 350-400°F.
• The more refined an oil is, the more neutral its flavour will be. If you want the flavour of your food to stand out, opt for a refined oil with a high smoke point such as avocado oil, safflower oil, or canola oil.
• Naturally refined oils like coconut, grapeseed, and sunflower oil have much higher smoke points, ranging between 400-500°F. These oils are great for high-heat cooking and will not break down as easily as oils with lower smoke points.
• Unrefined oils that are higher in monounsaturated fats, like extra virgin olive oil, have medium smoke points and can be used for most cooking on a regular stove, including sautéing and pan-frying, as long as the heat does not exceed around 375°F.

When cooking with All-Clad pans, it is important to preheat the pan on low to moderate heat before adding oil and food. Adding enough oil to cover the pan's surface will help prevent food from sticking. For best results, ensure the oil is hot before adding food to the pan.

Cook on low to medium heat

When cooking with All-Clad pans, it's important to remember that the only time to turn the heat up to high is when boiling liquids. For all other cooking methods, low to medium heat is ideal.

Low heat is perfect for delicate foods like fish or eggs. For example, if you're cooking eggs, make sure they're at room temperature before adding them to the pan. Dry them before cooking to prevent splattering, and always add them to the pan when the oil is hot. You will see a faint vapour when the oil is ready, and the eggs should sizzle when added to the pan.

Medium heat is ideal for cooking methods like stir-frying. You can also use medium heat when searing meat. Contrary to what some may think, you can achieve a perfectly crisp sear on medium heat. When searing, take a "set-it-and-forget-it" approach. Leave the meat alone and let your fully-clad All-Clad pan do its job. As the pan heats up, tiny pores on its surface expand. At first, the meat will sink into those pores and adhere to the surface of the pan. When you give the meat enough time to sear, the crust forms a barrier, releasing the meat from the cooking surface, allowing you to move it without sticking. Constantly turning and mashing meat will displace juices and increase sticking, making cleaning the pan much more difficult.

If you're cooking with stainless steel, remember that it's the most versatile cooking surface you can find. However, it's important to preheat your pan before adding any food. A preheated pan means that your food will be cooking from the moment it touches the surface, ensuring that it cooks evenly. You'll know your pan is preheated when you drip water on the surface, and it dances on the pan.

Additionally, always use a high smoke point oil that can handle high-heat cooking without burning. Oils with a high smoke point include grapeseed oil and vegetable oil. Butter, on the other hand, has a low smoke point and should be used on low heat.

Wash the pans with dish soap and water after each use

To keep your All-Clad pans in good condition, it is important to wash them with dish soap and water after each use. Here are some detailed steps to guide you through the process:

Firstly, always allow your pan to cool down before washing it. This is important to prevent thermal shock, which can cause warping and damage to your pan. Once the pan is cool, fill it with warm water and add a few drops of liquid dish soap. Use a sponge or soft cloth to gently remove any remaining food particles from the pan. Be sure to use a non-abrasive sponge or cloth to avoid scratching the surface of your pan. If there is stubborn stuck-on food, you can let the pan soak in the soapy water for a while to help loosen it.

After removing all the food particles, rinse the pan thoroughly with warm water. It is important to ensure that all the soap residue is removed. Finally, dry the pan immediately with a clean cloth or towel. Do not leave the pan to air dry as this can lead to water spots forming on the surface.

If your pan has any burnt-on residue or stubborn stains, you may need to take additional steps. One method is to fill the pan with water to a depth of about one inch and add a tablespoon of dishwashing soap. Bring this to a boil, then reduce the heat and let it simmer for around 15 minutes. Allow the liquid to cool in the pan, then drain and rinse. Use a nylon sponge or plastic spatula to loosen any remaining residue and repeat the process if necessary.

Another method for removing tough stains is to use a cleanser like Bar Keeper's Friend. Mix it with a small amount of water to form a paste, then apply it to the pan using a soft cloth or sponge. Rub the paste in a circular motion, starting from the center and working outwards. Be sure to wear cleaning gloves to protect your hands. Rinse the pan with warm water and dry it immediately.

By following these steps after each use, you can keep your All-Clad pans clean and well-maintained. Remember to always allow the pans to cool before washing and dry them thoroughly to prevent water spots and ensure their longevity.

Dry pans thoroughly

Drying your pans thoroughly is an important step in the care of your All-Clad pans. Here are some tips to ensure your pans are dried properly:

• Avoid placing a hot pan under cold water as it could cause warping. Let the pan cool down before fully submerging it in water.
• Dry pans immediately after rinsing with warm water to prevent spotting and rust. Use a clean, absorbent towel to dry the pan.
• If you are hand-washing your pans, make sure to dry them completely after washing to prevent water spots and rust.
• If you have hard water stains, which can result in white stains on your stainless steel, or reddish hues if your water supply has a high iron content, you can remove these by adding three parts water and one part white vinegar to your pot or pan, bringing the mixture to a boil, removing it from the heat, letting it cool, then washing the pan with hot water and mild detergent, and drying it completely with a lint-free, absorbent towel.
• If you have a dishwasher, make sure to pre-wash your pans by rinsing them in hot water to remove excess oil and using a mild detergent to remove smaller, stuck-on food bits.

Frequently asked questions