Cooking with Stainless Steel

Happy June, People.

My kids donned rain boots and grabbed umbrellas for some fun in the rain.  Or mist, as it were.

Here on the west coast, rain in June is just plain weird.  More weird than day-time high temps in the 50′s.  Yikes!

We spent the morning at ballet rehearsal, a quick lunch, then naps for kiddos.  What is a mom to do when 4PM rolls around, it’s raining and cold outside, and there’s nothing to make for dinner?

Surrounded by hungry people.  We have breakfast of course!

Have you tried Stainless Steel Cookware?

All-Clad is my favorite cookware, and this happens to be my favorite (most used) piece.

I gave up plastic/silicone cooking utensils and ”non-stick” cookware years ago.  I got tired of dropping $200+ on a skillet every couple years, then watching the finish burn, scratch and bubble.

“Oh, but how do you cook eggs?”  That’s always the first question I get when the topic of cookware comes up.

See those fluffy scrambled eggs?  Those were cooked in my Stainless Steel All-Clad Copper Core 4-Qt skillet exactly like the one above.

Here’s the secret to cooking in Stainless Steel.

I’ll warn you ahead of time.  This goes against everything we have learned about cooking with non-stick cookware.

When cooking things like fish, don’t touch it until the heat from cooking releases the food from the surface.  When the food first goes into the skillet, it will stick to the pan like velcro, but then the food starts to release from the surface as it cooks.

For beautiful fluffy scrambled eggs, I used a tip I got at a Wiliams-Sonoma Cookbook Club Class.  Add one tablespoon of water for each egg.  Lightly whip the eggs, then scramble as usual.  *As soon as* the eggs start to get firm, turn off the heat and scoop the eggs out of the pan as quickly as possible with two little ones pulling on your apron strings.

Here’s how my pan looked after scrambling eggs.  And what was left of the scrambled eggs.

This pan cleaned up easily with regular soap.

In spite of it’s name, over time the surface of Stainless Steel can tarnish and stain a little. Bar Keepers Friend will make Stainless Steel cookware look new again.

 

It looks like it’s gonna be raining again tomorrow.  I’ll see if I can put off my run to the market one more day.  I will use up leftovers: eggs, brocolli, rice and whatever else I can find) to make fried rice.  Check back later to see how that turned out.

Do say.  What is your favorite cooking tool?  And what do you scrounge up from the fridge to feed hungry people?

Have you tried Stainless Steel cookware?

I’d love to hear from you!  You can leave a comment below.

*Note: I am not being paid or receiving any goodies from anyone.  These are just the things I love.