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 be avoid adding if possible. Because the Natural Nonstick Layer Patina on the surface might be damaged by acid.  However, if you really need to add the acid ingredients above to complete your cuisine, a Professional Steel Pan can still finish the job perfectly. But remember, don’t add too much acid ingredients and finish the dish as soon as possible.

Dry Heat Cooking Methods

  • Searing
  • Baking
  • Roasting
  • Barbequing
  • Stir Frying
  • Grilling
  • Pan Frying
  • Deep Frying
  • Sauteing
  • Broiling

Moist Heat Cooking Methods

  • Stewing
  • Braising
  • Pot-roasting
  • Steaming
  • Boiling
  • Simmering
  • Poaching

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