The advantages of stainless steel are no longer in doubt. They have impeccable cleanliness, all robustness tests have proved it to be excellent and cooking performance is superb.
Use a good pot with a thick bottom
Good cookware is stainless steel with a thick bottom composed of at least 5 mm of aluminium for good heat distribution. Without a tough of aluminium it creates hot spots that burn foods and fats, which is very unhealthy.
Do not overheat the cooking utensil
On ceramic and induction cookers, the bottom of the cookware should be larger than the cook-top. On induction cookers, the booster should be used only to heat large volumes of liquid but not oil. Never use a booster to fry or you would burn your food. With gas, the diameter of the crown of flame must be at least two times lower than the bottom of the utensil, such as the Genware utensils you may own.
Cooking meat and poultry, brown and crisp
Bring the cooking surface at the right temperature. Put the pan over high heat and let it warm without putting fat in. Drop a drop of water on the cooking surface. If it sizzles, the pan is not hot enough, if small beads of water appear and dance, the cooking surface is about 220 ° C, ideal temperature to sear meats (and oily fish). Then lower the heat down to at least half, if not your frying pan will continue to heat up and you will burn your food. Put the meat in. At first, it will remain stuck, this is normal and necessary, it helps to brown evenly all over. Do not try to turn it. Using a meat fork, you can press the food to speed cooking. Its surface will understand, caramelize and become crusty, it will then detach itself and you can easily turn the meat.
When cooked, put the food in the serving dish, deglaze the pans stainless steel with water immediately and brush with a plastic brush to remove the worst of it. Then leave it to soak until you have finished your meal.
If the edges are showing the appearance of dark spots after several uses, then heat up 1 cm of white vinegar for 30 minutes by putting a lid on the pan. Do not use scouring pads, this will damage the surface of stainless steel, a dish brush or sponge should be sufficient.
Boiling in a stainless pan is simple, and you can adjust the heat to whatever you like dependant on how you like your vegetables.
Cooking by steaming or at a low temperature
Use a very thick bottom for heat to accumulate powerfully, with a skirt (walls) thick enough to ensure good temperature differential between the top and bottom of the utensil. Use a heavy lid to allow a water seal to be formed between the lid and the walls. In this case, you have the option to make cooking very sweet if you decide to steam your food in this situation.
Put your vegetables washed and still moist on the inside of the cookware, not on a towel to dry. The amount of food should be about the 2/3 of the capacity of the pan and the fire intensity must be set to minimum. With a little practice, you can increase the intensity of the heat source.
Cooking takes place with a natural water cycle: water included in food is released and gradually evaporates, the top of the utensil (colder) it condenses into droplets and falls back on food. Cooking is done to 80-90 ° C, the vegetables retain their taste and all their nutritional qualities.
Summary: This article offers you a collection of tips and tricks to do everything in stainless steel, such as you may do with the Genware product line.
Author Bio: Rebeecca Mann has been selling Genware for years and knows all the stainless steel tricks people use to cook the best tasting food.