All Clad stainless steel pans often have an inner core of aluminum or copper (and some have a copper-clad bottom). The reason this is done is because these two metals are very efficient heat conductors. The aluminum or copper is sandwiched between layers of steel and neither come in contact with the food. I have a few of these of pans and I love them but, they are different to cook with. After reading this article by Rick Martinez Associate Food Editor at Bon Appetite I thought I would share some of his tips.
I make my flour tortillas in my large stainless pan and I notice that they cook very quickly around the edges and less in the middle. At first I thought well maybe the tortillas are thinner on the edges but, I have come to learn it's the pan. I now understand how the pan cooks, also the stove you are cooking it on make a difference. I have gas and I know from experience it's totally different to cook with than an electric range.
According to Rick Martinez, the Associate Food Editor, It is recommended to take a few minutes and get to know your pans. To do this, take this simple test to find out where your hot and cold spots are on your pan. This will allow you to do a better job when preparing meals.
Here’s a simple test:
Fill your pot or pan with a few inches of water and bring it to a boil on high heat. Hot spots are the places where you will see rapid bubbling. The cold spots are the places where you will see only a few bubbles, or none at all. In my stainless pan it heats up quicker where the flames from the gas burner are in contact with the bottom of the pan, around the edges. It's noticeably colder in the center of the pan.
Any food cooked on a hotspot without turning, stirring, or tossing will eventually burn or stick to the pan. If this is a problem lower the heat on the burner and move the food around in the pan. Professional cooks shake their pans; this will move the food around in the pan, but also change the position of the pan over the heat and allow hot spots to cool and cool spots to heat.
Test out your pans and get to know what works best on your stove. I know now I will move my pan, and the ingredients more when cooking in my stainless steel pan.
Sources:
whfoods.org
Bon Appetite.com
I make my flour tortillas in my large stainless pan and I notice that they cook very quickly around the edges and less in the middle. At first I thought well maybe the tortillas are thinner on the edges but, I have come to learn it's the pan. I now understand how the pan cooks, also the stove you are cooking it on make a difference. I have gas and I know from experience it's totally different to cook with than an electric range.
According to Rick Martinez, the Associate Food Editor, It is recommended to take a few minutes and get to know your pans. To do this, take this simple test to find out where your hot and cold spots are on your pan. This will allow you to do a better job when preparing meals.
Here’s a simple test:
Fill your pot or pan with a few inches of water and bring it to a boil on high heat. Hot spots are the places where you will see rapid bubbling. The cold spots are the places where you will see only a few bubbles, or none at all. In my stainless pan it heats up quicker where the flames from the gas burner are in contact with the bottom of the pan, around the edges. It's noticeably colder in the center of the pan.
Any food cooked on a hotspot without turning, stirring, or tossing will eventually burn or stick to the pan. If this is a problem lower the heat on the burner and move the food around in the pan. Professional cooks shake their pans; this will move the food around in the pan, but also change the position of the pan over the heat and allow hot spots to cool and cool spots to heat.
Test out your pans and get to know what works best on your stove. I know now I will move my pan, and the ingredients more when cooking in my stainless steel pan.
Sources:
whfoods.org
Bon Appetite.com
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