A Stainless Steel Fondue Pan: The Ultimate Guide To Using It

Stainless steel is a popular choice for cookware because of its durability, excellent heat retention, and versatility. However, one of the biggest challenges users face is that food can easily stick to the pan if it is not used correctly. To use a stainless steel fondue pot, it is important to follow certain steps to prevent food from sticking and to ensure even heating. Here are some tips to help you get started:

- Preheat your pan properly: Place your fondue pot on the stovetop over medium to medium-high heat. You can test if your pan is ready by splashing a few drops of water on it. If the water droplets form a ball and bounce around the surface, your pan is ready.

- Add cooking oil: After preheating, add a thin layer of cooking oil with a high smoke point, such as vegetable or peanut oil. Heat the oil until it shimmers but be careful not to let it smoke.

- Use food at room temperature: To prevent a drastic drop in the pan's temperature, it is recommended to let your food reach room temperature before adding it to the pot.

- Be patient with a sear: When searing meat, the pan will let you know when it is ready to flip. You will notice a beautiful browned outside, creating a barrier between the meat and the pan.

- Avoid using harsh cleaning tools and chemicals: To maintain the quality of your stainless steel fondue pot, avoid using abrasive tools like steel wool and harsh cleaners like bleach. Instead, opt for hand-washing with hot soapy water and a non-abrasive sponge.

How to Use a Stainless Steel Fondue Pan

Preheat and oil your pan

To use a stainless steel fondue pan, or any stainless steel pan, preheating and oiling the pan are crucial steps. Here's a detailed guide:

Preheating Your Pan:

• Start by placing your stainless steel pan on the stovetop.
• Turn the heat to medium or medium-high, depending on your recipe and level of comfort.
• Allow the pan to heat up for a few minutes. The key is to ensure the pan is properly preheated before adding any oil or food.
• To test if your pan is ready, use the water droplet test. Simply splash a few drops of water onto the pan's surface. If the water forms into small balls and dances around the pan, it's preheated adequately.
• Alternatively, you can also listen for the "tsss" sound when the water hits the hot pan.
• Make sure the water evaporates before adding oil to prevent the oil from splattering and burning you.

Oiling Your Pan:

• Choose an oil with a high smoke point, such as vegetable, peanut, or sesame oil. Avoid oils like olive oil, coconut oil, or canola oil, which have lower smoke points.
• Add a thin layer of oil to the pan. You only need enough to coat the bottom of the pan unless your recipe calls for more.
• Using a paper towel or a wad of paper towel, evenly distribute the oil across the pan's surface.
• Heat the oil until it starts to shimmer and moves loosely around the pan. Do not let it smoke.
• If the oil starts to smoke, remove the pan from the heat to prevent overheating and potential burning.
• Once the oil is hot, your pan is ready for cooking!

Remember, preheating and oiling your stainless steel pan correctly are essential steps to prevent food from sticking and to ensure even cooking.

Get your food to room temperature

When preparing food to cook in your stainless steel fondue pot, it's important to ensure that it is close to room temperature. This is because cold food added to a hot pan can cause a drastic drop in the pan's temperature, which can lead to food sticking. The time it takes for food to reach room temperature depends on the type of food. For example, a thick steak will take longer than a piece of salmon or broccoli.

To avoid food sticking to your stainless steel pan, it's crucial to preheat the pan properly. Use low to medium heat and check the temperature with the water droplet test. Once the pan is preheated, add a thin layer of cooking oil. Heat the oil until it shimmers but does not smoke.

When cooking with stainless steel, it's important to understand temperature control. The surface of stainless steel is porous at the microscopic level, and as the pan expands with heat, these pores shrink. Food will stick to the pan if it gets pinched by contracting pores. By allowing your food to reach room temperature and properly preheating your pan, you can minimise the risk of food sticking.

Additionally, it's important to note that stainless steel pans are not ideal for cheese or chocolate fondue as hot spots can occur, and the fondue may scorch. If you plan on using your stainless steel fondue pot for cheese or chocolate, consider purchasing a porcelain insert to place inside the pot.

Be patient with a sear

When cooking larger pieces of protein such as chicken, fish, or steak, it's important to be patient and wait until the food naturally releases from the pan before flipping it. This is because when you add a large piece of meat to the pan, even if it's at room temperature, it will lower the surface temperature of the pan. The surface pores of the pan will widen due to the lowered temperature, and as the pan heats back up, the narrowing pores will grip the food, making it stick. Once the pan reaches the desired temperature, the pores will pinch off the small bits of food, and the meat will release from the pan. This technique is key to achieving beautiful crusts on your steaks and browned, crunchy skin on chicken thighs or fish fillets.

To master the art of searing, it's crucial to understand temperature control. The surface of stainless steel is porous at the microscopic level, and as the pan expands with heat, these pores shrink. To avoid food sticking to your pan, preheat the pan properly using low to medium heat, and check the temperature with the water droplet test. Add your cooking oil after preheating and heat it until it shimmers, but be careful not to let it smoke. Additionally, letting your food come close to room temperature before cooking will help prevent sticking. Maintaining a consistent temperature is crucial when searing, as temperature fluctuations can cause food to stick.

Deglaze the pan

Deglazing is a cooking technique that involves adding liquid to a pan to remove bits of food, called fond, stuck to the bottom. This technique is used in stainless steel pans to create fondue, especially for hot oil or broth-based recipes.

To deglaze your stainless steel fondue pan, follow these steps:

First, make sure your pan is still hot. You can transfer the cooked food to a separate plate to keep it warm while you deglaze.

Next, slowly add your chosen deglazing liquid. Be cautious, as the hot pan will cause the liquid to generate a lot of steam. You can use various liquids for deglazing, including water, broth, wine, beer, cider, vinegar, or fruit juice. Choose a liquid that complements the flavour of your fondue.

Using a wooden or metal spoon, scrape the fond stuck to the pan to loosen and dissolve it into the liquid. This step will add a burst of flavour to your sauce.

After scraping the fond, bring the liquid to a boil, then reduce it to a simmer. This step will concentrate the flavours and ensure any alcohol evaporates. Continue simmering until the sauce reaches your desired consistency.

If you're making a meat fondue, be cautious of any fond that might burn and stick to the bottom of the pan. If it tastes burnt, discard it, as burnt bits will make your sauce bitter. To avoid this, reduce the heat or cooking time for your fondue.

Now that you've mastered the art of deglazing, you can impress your guests with flavourful and elegant fondue creations!

Clean and care for your pan

To keep your stainless steel fondue pan in good condition, it's important to clean and care for it properly. Here are some tips to help you maintain your pan:

• Always let the pan cool down before cleaning. Stainless steel is susceptible to warping if exposed to thermal shock, so running a hot pan under cold water should be avoided.
• Rinse off any excess food with warm water.
• Soak the pan in warm, soapy water for a few minutes to loosen any remaining food particles.
• Use a non-abrasive sponge or scouring pad to scrub the pan gently. Avoid steel wool or harsh scrubbers, as they can scratch the surface of your pan and void the warranty.
• For burnt-on food or tough stains, sprinkle baking soda on the affected area and fill the pan with enough water to cover the residue. Bring this to a boil and then scrape with a wooden spoon or spatula.
• To remove any discoloration caused by overheating, pour some vinegar into the pan and let it sit for a few minutes. Then, scrub with a non-abrasive sponge and rinse with cold water.
• Dry your pan immediately after washing with a microfiber cloth or towel. This will prevent water spots and keep your pan looking spotless.
• Store your pan properly to avoid scratches. Use cookware protectors when stacking your pans to avoid scratching the surfaces.
• Avoid common mistakes such as relying on the dishwasher, cleaning before the pan has cooled, adding salt to cold water, neglecting to remove calcium buildup, overheating the pan, not drying the pan, and using steel wool or the wrong cleaner.

Frequently asked questions