🧐 Introduction: Become an expert on stainless steel
Owning a stainless steel pan is a valuable asset, but this noble material sometimes raises questions. Whether you're a novice or an experienced cook, it's natural to want to understand its specific characteristics.
Managing sticking, removing mysterious stains or oven use: we have compiled practical solutions and expert advice to help you get the most out of your Pro™ Stainless Steel Pan .
1. Why is my stainless steel pan sticking?
That's question number 1. Stainless steel is not "non-stick" because of a chemical product, but because of physics .
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The cause: Often a lack of preheating or burnt fat.
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The solution: 1. The water drop test (see Article 3) to confirm the temperature. 2. Fats: Use oils with a high smoke point (peanut, grapeseed, rapeseed). 3. Patience: Let the crust form; the food will detach on its own.
2. Where do these "rainbow" spots come from?
Do you see bluish or multicolored reflections at the bottom of the pan?
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The origin: It is a natural thermal reaction (surface oxidation) with no danger to health or performance.
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The remedy: A simple wipe with white vinegar or lemon juice on a soft sponge and they'll disappear instantly. For the most stubborn stains, a baking soda paste will work wonders.
3. Can I really put my frying pan in the oven?
Yes, but with caution. Most stainless steel pans are designed for this, especially if they are entirely made of metal.
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Crucial check: Make sure the handle is also made of stainless steel. Plastic or composite handles may melt.
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Thermal limit: We advise against exceeding 180°C . Why? Because most high-end stoves contain an internal layer (often aluminum) for heat conduction. Extreme and prolonged heat could damage this multi-layered structure.
4. When is it really necessary to replace your frying pan?
Stainless steel is virtually indestructible, but remain vigilant for these signs:
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Major deformation: If the bottom becomes bulging, the heat will no longer be distributed correctly.
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Deep corrosion: If you see rust (very rare on 18/10 stainless steel) or deep cracks following a violent impact.
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Note: Micro-scratches on the surface are normal and do not affect the cooking process.
5. How to save a badly burnt pan?
If the background is blackened after being left unattended:
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Shock treatment: Cover the bottom with water and baking soda. Leave to soak overnight.
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For desperate cases: Boil this mixture for 10 minutes. The charred residue will come off without you having to scratch the steel.
✨ Conclusion: Your ally for life
Navigating the challenges of stainless steel becomes simple when you have the right tools. A well-understood pan is an investment that will accompany you on all your culinary adventures.
Ready to transform your kitchen? If you're looking for the perfect pan to put these tips into practice, discover our Inox Pro™ range. Designed by enthusiasts, for enthusiasts.
➡️ Still have a question? Ask us in the comments or join our newsletter to receive our latest tutorials!
