Three Ways to Cook with Stainless Steel

Ingredients

• Oil (A little, for cooking lean meat; amount not specified.)
• Fat (A little, optional for delicate fish; the specific fat and amount are not specified.)
• Fish with skin (For the cold-sear demonstration; amount not specified.)
• Water (A little, for testing the pan temperature; amount not specified.)
• Fat (A little, added before the eggs; the specific fat and amount are not specified.)
• Eggs (Amount not specified.)

Steps

1. 1

   For lean meat, heat a stainless-steel pan to about 350–400°F (175–205°C).

2. 2

   Add a little oil to the hot pan.

3. 3

   Add the meat or other protein and let it sit while it cooks. The source explains that the protein initially bonds to the pan while wet, then dries as it cooks and releases as it contracts.

4. 4

   For fish with skin, place it skin-side down in a cold stainless-steel pan, then turn the heat to low. The source calls this a cold sear and says additional fat is not necessary for this method.

5. 5

   For delicate fish, add a little fat to help the skin release. Use a fish spatula, or another metal spatula, to encourage the fish off the pan.

6. 6

   For eggs, heat the pan to about 300°F (150°C). Alternatively, test it by dropping a little water onto the pan; it should bead and jump around.

7. 7

   Add a little fat to the pan, then pour in the eggs.

8. 8

   Swirl the eggs around the pan; the source says they should not stick.

Notes

This is a technique demonstration rather than a complete measured recipe. The source does not specify amounts of meat, fish, eggs, oil, or fat, nor exact cooking times. It briefly mentions butter in its opening, but the subsequent techniques refer only to unspecified oil or fat.

Nutrition per serving

• cooking technique
• stainless steel
• pan-seared
• fish
• eggs
• meat
• food science