A Pan for Cooking Purists

Aug 22, 2022 by Chef David

 By Chef David

Cooking is an art as well as a science.  Guidelines can be interchangeable with personal preference taking into consideration convenience and flavor. Our May 2022 article Stainless-steel or Nonstick, discussed the differences between these popular cookery materials. Nonstick provides convenience, eliminating sticking, which makes them easier to clean. Fully clad stainless steel is designed for a lifetime of use and is made to withstand the most demanding cooking tasks, allowing you to sauté, fry, sear, brown, boil, and braise evenly. Stainless steel may be the chef’s choice, ideal for most culinary preparations. Ozeri Professional Series Stainless Steel Pan is right for the job.

Cooking with Stainless

Stickiness and longevity are two reasons chefs prefer stainless steel pans over nonstick. Sticking encourages browning and fond formation which occurs when the ingredients cook at high temperatures.

Browning increases flavor as the food undergoes both caramelization and the Maillard reaction. We are familiar with caramelization (think carnalized onions) which is simply the oxidation or browning of the sugar molecules to release compounds that change the flavor and the color of the sugar. A similar process occurs even in foods that don’t contain sugar. This happens due to the breakdown of protein in a process called the Maillard reaction, which produces fond, the basic element for creating rich dishes.

These reactions occur when the food is heated to a temperature of about 300 to 350 Fahrenheit. It is important for the food to be in direct contact with the cooking surface. If there is any liquid between the food and the heat, it will just end up boiling, since water boils at 212 Fahrenheit the Maillard reaction will never be able to occur.  Creating this surface connection is exactly what stainless steel does best, which supports deep flavor development.

Fond Formation

Fond is the technical term for the brown bits that stick to the bottom of your pan. It can be used to create a simple pan sauce by adding liquid (wine, broth, water, or juice) to the hot pan at the end of cooking. As the liquid sizzles, scrape the bottom of the pan with a wooden spoon or spatula. The brown bits will lift off the bottom this is also called deglazing. Making fond requires a surface to cling to, and high heat, both properties provided by stainless steel.

While steak is considered ideal for producing fond, vegetables will work as well. Making pan sauce takes only a few minutes. Sauté vegetables, combine with deglazing liquid, turn up the heat and simmer until the liquid is reduced by half.

Pan Sauce Recipe

1. 1. Cook your main dish (meat or vegetables) in a pan. Once it is done, remove it from the pan.
   2. Deglaze the pan by adding wine to the hot pan. With a wooden spoon loosen any browned bits
   3. Add mushrooms and onions; cook and stir until tender, 2-3 minutes.
   4. Add spices; cook and stir until slightly thickened, 1-2 minutes longer.
   5. Pour over your main and serve.

Finding The Right Pan for the Job

We recently tested the Ozeri Professional Series Stainless Steel Restaurant Edition. I found this high-quality 3-Ply stainless-steel pan an ideal addition to my kitchen collection. The three layers include a resilient 18/10 stainless-steel cooking surface, a highly conductive aluminum thermal core, and an outer layer composed of a magnetized stainless steel titanium alloy making it both corrosion and wear resistant.  The construction makes it efficient for heat conductivity, free from hot spots, and compatible with all cooktops (gas, electric, radiant, and induction). Ozeri Professional Series is both broiler and oven safe at temperatures up to 500° F. In addition, it is 100% dishwasher-safe – although I still prefer washing by hand.

The Ozeri Professional pan is made in Portugal and designed for heavy use. The pan has a flat base and flared, mid-sized sloped sides, making tossing and flipping easy and simplifying transferring from pan to plate. It also has a beveled rim for cleaner pouring. The pan we tested was 10 inches in diameter, but they also come in 8 and 12-inch diameters.

I agree that the Ozeri Professional Stainless Steel Series provides a restaurant-quality cooking experience. It is made to withstand the demanding cooking tasks while still looking good. Its polished mirror exterior resists both scratches and dents and the riveted stainless steel handle that stays cool to the touch. This pan is a real workhorse!

The Ozeri Professional Stainless Steel Series can be purchased on their website or at local retailers.

Soy-Grilled Steak (adapted from NY Times Cooking)

This recipe can be made in a stainless steel pan or on a grill

Ingredients

• • ¼ cup soy sauce
  • 1 teaspoon minced ginger
  • ½ teaspoon minced garlic
  • 1 tablespoon honey
  • Freshly ground black pepper to taste
  • Juice of 1/2 lime
  • 1 16- to 24-ounce boneless steak or one 24- to 32-ounce bone-in steak

Method

1. 1. Combine the ingredients
   2. Put the steak in the sauce to marinate for about 15 minutes, flip a few times
   3. Preheat the pan to a medium-high heat
   4. Cook steak to desired doneness