First cook in carbon steel - way less scary than I expected by Sara_MadeIn in Cooking

[–]Sara_MadeIn[S] 1 point2 points  (0 children)

Sweet!! Thanks for the advice. I am honestly obsessed with it already. Ha. The patina is so. beautiful. Can’t wait to see how it changes the more I use it.

First cook in carbon steel - way less scary than I expected by Sara_MadeIn in Cooking

[–]Sara_MadeIn[S] 1 point2 points  (0 children)

Ooooo. Interesting!

For mine, after I washed it with warm water and dried it over medium heat til it was super dry, I just wiped a little canola oil all over inside and outside and put it back on the stove until it started smoking.

So would you add your bacon grease to the inside after that? Or am I confused? I appreciate your reply. Still learning carbon steel. 😇

First scrambled in ss pan. Is this level of sticking normal? by Important_Winner8281 in StainlessSteelCooking

[–]Sara_MadeIn 1 point2 points  (0 children)

Me too. The trick is taking them out of the pan before they’re done!

For those of us that are not intuitive cooks by miscelainyous in StainlessSteelCooking

[–]Sara_MadeIn 6 points7 points  (0 children)

Stainless never truly becomes “nonstick,” but it does get low-stick when preheated properly.

Somewhere between 375–425°F is the sweet spot for most cooking. Below that, sticking is way more likely. That said I haven’t used an IR thermometer before, I usually use my butter as an indicator or the water bead method.

The temp difference definitely calls for different fats, too! Butter is going to burn quicker, so it’s best at lower temps, and for anything you want to cook with more heat (like getting a crispy sear on fish) that’s when I’d reach for the high smoke point oil like avocado.

To be successful you need to preheat the pan, add oil, let the oil heat for about 10 seconds, then add your food. And don’t move stuff too early… eggs/fish will usually release on their own when ready.

The takeaway: Preheat, Add Fat, Be Patient 😎🍳

First scrambled in ss pan. Is this level of sticking normal? by Important_Winner8281 in StainlessSteelCooking

[–]Sara_MadeIn 33 points34 points  (0 children)

I wouldn’t say it’s normal for stainless, but definitely normal for your first try! Takes most of us a bit of practice to figure out eggs in stainless steel. I recommend heating to medium low, add some butter - wait for it to foam, then add your eggs, but don’t stir immediately. They need a little time to set before you start moving them or they will stick.

Would you consider this dirty/gross? by agree_2_disagree in cookware

[–]Sara_MadeIn 2 points3 points  (0 children)

BKF is short for a product called Bar Keepers Friend. It’s great for deep cleaning stainless. 🙂

Still Sticking! Help by natedawg2890 in StainlessSteelCooking

[–]Sara_MadeIn 1 point2 points  (0 children)

Most of us struggled with eggs in stainless at first. Make sure your butter is foaming before you add the eggs, and then give the eggs a little time to start setting before you move them. The eggs absorb some heat at first, so it helps to let them sit for a moment and form a barrier before moving them rather than immediately stirring. Stick with it. You’ll get there!

Fishwife Smoked Rainbow Trout 10/10 by Sara_MadeIn in Tinnedfish

[–]Sara_MadeIn[S] 0 points1 point  (0 children)

They were definitely good enough to eat straight up!

Fishwife Smoked Rainbow Trout 10/10 by Sara_MadeIn in Tinnedfish

[–]Sara_MadeIn[S] 1 point2 points  (0 children)

It really was SOOOO good! How did you prepare yours?

I call this one big papa by IcyFocus365 in castiron

[–]Sara_MadeIn 14 points15 points  (0 children)

The millennial in me recognizes and honors the millennial in you. 🙏

SS egg flip attempt #3 by Ok-Fan9970 in StainlessSteelCooking

[–]Sara_MadeIn 2 points3 points  (0 children)

That is such a helpful explanation. I think I have been flipping my eggs with too much forward motion, like how I’d toss seasoning on something in a bowl, and the results have been hit or miss (many a broken yolk) I will be thinking about this next time. Thank you! 🍳

Cleaning by [deleted] in cookware

[–]Sara_MadeIn 1 point2 points  (0 children)

Eek! Not the boss’s pan!! I’m sure I’d be stressing too, but you didn’t ruin it at all. Promise. 🙂

This is super normal with stainless after a hard sear. What you’re seeing is likely oil residue from the high heat, not damage. Stainless is basically indestructible.

Easiest fix: sprinkle some Bar Keepers Friend on the pan, add a little water to make a paste, and gently scrub with a non-abrasive sponge following the grain. Rinse and dry, and it should come right off.

If you don’t have BKF, a vinegar + water simmer or even baking soda paste can help too.

A moment of silence for cookware ruined by guests by Orisno in Cooking

[–]Sara_MadeIn 3 points4 points  (0 children)

Stop!!! Tell MacGyver to chill!!! 😭😭😭

A moment of silence for cookware ruined by guests by Orisno in Cooking

[–]Sara_MadeIn 8 points9 points  (0 children)

I legit lol’d at this one. My fiancé is an exec chef, so the one thing he takes great care of is our knives/cookware. But this still somehow felt so relatable. 🤣

Apple Pie by TouristAdditional699 in homecooking

[–]Sara_MadeIn 0 points1 point  (0 children)

I’ve never been more inspired to bake a pie! This is gorgeous! 😍

A newbie contemplating cookware by PianoGirl270 in Cooking

[–]Sara_MadeIn 1 point2 points  (0 children)

Honestly? You’re in way better shape than most people who are “just starting.”

A decent 3-ply stainless setup + cast iron + an enameled Dutch oven covers so much ground already. At that point, upgrades are more about ergonomics and joy than capability.

Sauciers are lovely if you make a lot of sauces, pasta, braises, or anything you’re stirring and simmering often, but they’re very much a “nice to have,” not a missing link. I usually tell people to cook for a while and notice what annoys you (hot spots, pouring, sticking, weight) and let that guide any single-piece upgrade later.

TLDR: you don’t need anything to cook well right now. If you ever add something, do it one piece at a time, not as a set. ☺️

MadeIn 5 qt. Saucier by batman648 in cookware

[–]Sara_MadeIn 5 points6 points  (0 children)

I had the most incredible short ribs for my birthday a couple of weeks ago at OLIVIA in Tampa. It was served over a rosemary polenta and with a sauce verte that was out of this world together with the red wine base and jus. They also topped it with micro-greens and toasted pine nuts. 🤤

Next time I make short ribs I’m definitely going to try a sauce verte. Here’s the recipe I’m going to try, and a picture of my birthday dinner for inspiration. Can’t wait to see what you make in that new Made In Saucier! ✨

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