Stainless Steel Pan Advantages:
– Do not react with foods for example, tomatoes and wine
– Makes stunning sauce after galloping by dissolving the product of the reaction and caramelization mallaird
Stainless steel disadvantages:
– Stainless steel cookware heated unevenly
– Many foods stick to stainless steel surfaces unless proper techniques are applied.
Why food sticks to stainless steel pans?
Food sticks due to chemical bonds formed between the food and the material of the pan – almost always a metal. The bonds can be relatively weak van der Waals, or covalent bonds. Protein-rich foods are particularly vulnerable because the proteins bind complexes with metal atoms, such as iron, in the pan.
How to prevent sticking or why hot oil to prevent sticking?
Oils are liquid, filling the valleys and caves of the pan surface. Although the pan may look smooth on a microscopic level the surface of even the smooth metal pan raw look with hills, valleys, and even caves. heating oil is more viscous than air and oil will flow immediately filled the void.
When the oil in the pan to heat up enough steam effect started happening
“A small amount of oil added to a pan of very hot almost immediately became very hot oil. The oil quickly sears the outside of the food and make the water will be released from the food. This vapor layer ( “steam”) picked food on the oil film and keep it from touching the hot pan surface. If the oil is not hot enough, the water vapor effect will not occur and food will be with (the) surface of the pan cool. ”
Also very hot oil will react with the metal atoms of the pan and forms a coating called a patina. This leaves some free metal atoms react with food. This coating can easily be removed by the cleaners, however, so it must be reapplied before each use of the pan. In the case of the patina cast iron pan becomes more stable. It has been suggested that the patina may be formed by a series of subsequent cracking coincidence.
Add Note on patinas:
“Oil prices began to heat crack near its smoke and leaving behind the carbon molecules in the matrix layer of rust. All oils are not the same. They have different smoke points and different carbon residue . the residue of the oil carbon is a chemical assets is measured by a Micro analysis Tester carbon residue. the higher the carbon residue of an oil and gas than it leave after the crack of it. that is the stool unsaturated oil particles in the polymerization and linking to each other monolithic. the higher the carbon content of the matrix wedges (or reduce the amount of hydrogen) stronger than the patina “.