Moist & Dry Heat Cooking
When it comes to cooking, Dry Heat Cooking would be the best way to perform a Professional Steel Pan. At the same time, Moist heat cooking is not recommended.This is because products like Carbon Steel pans and Cast iron Pans have a reactive surface. So ingredients with strong acidic such as vinegar, lemon juice, even tomatoes should…
COOKING EFFECT
1.Wok Hei The very best stir-fries will have a hint of what is called WOK Hei, or “the breath of the wok”. This is a complex smoky flavor that is only achieved by cooking fresh ingredients over extreme heat, meaning the flavor develops while simultaneously retaining the textural crunch . Steel pan has poor heat…
FAQ1: Should I wipe oil on my Professional Steel pan after each use?
The short answer is no, but there are some exceptions. On the packaging of most uncoated carbon steel pans is a use and care instruction to wipe some oil on the surface after each use. The main reason to do this is to prevent oxidation, otherwise known as rust, on the pan. For this purpose…
Carbon Steel & Cast Iron
Carbon Steel grill pan is an excellent cooking utensil for grilling meat such as steak, pork chops and chicken breasts. A Professional Steel grill pan has numerous advantages for grilling, these include: A high heat capacity High heat resistance Thick ridges Strong, durable construction However, there is another material for a grill pan, which has…
“The Perfect Steak!”
Professional Steel grill pans are currently sold throughout the United Kingdom under the Salter brand, in a number of store outlets such as here, here, and here. They are also sold on Amazon and have received positive reviews, two of which have highlighted how great these pans are for grilling steak. “I’ve got other salter ‘pans…
Hot Rolling & Cold Rolling
All Professional Steel pans are produced from either black or grey steel. Each has advantages for cookware use. One particular benefit of black steel is its resistance to corrosion: it has a natural oxide outer layer which protects the steel from oxidation. Another advantage is that, unlike grey steel, which will discolour if heated to…
Professional Steel vs Aluminum
Pan frying a Premium Cut of Steak To prepare and cook the perfect steak is not easy. Getting it to the perfect doneness consistently can be a challenge – even for a professional. There are many factors to consider when preparing to cook a delicious, tender steak. These include: the extent of marbling in the…
The Leidenfrost Effect
One of the significant differences between a Professional Steel pan and most other pans sold in the market place today is the rate of heat transfer from the stove top to the surface of the pan. The metal substrate for all Professional Steel pans is heavy gauge carbon steel, which heats up very quickly due…
Lacquer coating and its disadvantages
As noted here, for steel cookware a protective lacquer coating has many disadvantages compared to a Professional Steel glaze wax coating. Some of these disadvantages include: difficulty to remove; potential damage to the cooking top surface; and a number of safety hazards. A glaze wax coating on the other hand has none of these problems,…
Glaze wax coating
In the market today most uncoated carbon steel cookware, for professional or domestic use, has a thick layer of lacquer over it to protect the pan from exposure to rust. However, as explained below, there are some problems with lacquer treated carbon steel cookware. Problems associated with general lacquer–treated carbon steel cookware Difficult for the consumer…