“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…
Stable Circle
Generally, because Professional Steel is produced with a strong construction, 2.0mm gauge, the Stable Circle design is not as necessary than for cookware utensils produced with a thinner thickness, such as 1.0 or 1.2mm. However, because carbon steel does have different thermal conductivity properties compared to pans which use copper or cast iron, for example, then it is possible that a Professional Steel pan may, if the pan…
Why is Professional Steel cookware Induction Safe?
One of the many significant benefits of Professional Steel is its suitability for induction use, if the pan is produced with a thick gauge. Aluminum, copper and stainless steel all have different advantages for use in cooking utensils. For example, aluminum and copper both heat up very evenly, without any hot spots; while stainless steel is very…
Professional Steel vs Stainless Steel
Stir Frying Barbecued Pork Chow Mein Stir frying is an indispensable cooking technique because any ingredients can be stir fried. A popular stir fry, such as Barbequed Pork Chow Mein, is made up of 5 main components: The cooking oil (especially one with a high smoke point) Tender protein, such as chicken, beef, pork, seafood,…
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…
Blasted Steel
A significant quality difference between Patina Non-Stick cookware and other grey steel cookware on the market is the treatment given to the steel surface during the production process. Most general grey steel cookware sold throughout the world today is manufactured either directly from the steel coil, or it has been polished for a more shiny…
Professional Steel Stir Woks
Why choose a Professional Steel stir wok? Material. Most cooking experts agree that because of its suitable weight, thermal properties and other benefits for stir fry cooking, carbon steel is the most appropriate material for a stir wok. In the market place today other types of metal substrates are used for stir woks, however they…
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,…
Professional Steel is Induction Safe!
Making dinner with an electromagnet may seem improbable to cooks who have grown up with traditional natural gas and electric cooktops, but in recent year’s induction cooking tops have become increasingly popular. Initially they were mainly used in Asia and Europe, but now they have become more widespread in North American kitchens as well. Advantages…
‘Gold over silver’
For the famous egg-fried rice dish, the ultimate aim of every professional chef in the Far East is to reach “Gold over Silver”, whereby each grain of rice is coated by egg yolk. This ancient technique has been passed down from generation to generation among many families in Southern China. The traditional material used for…