Hi,

How does one cook delicate/starchy food in stainless steel
pans? I have read the news groups and documentation from
some of the manufacturers, but still end up with a poor pancake.

My latest attempt was (after reading this in a
manufacturer's documentation) to heat the pan over med.
heat, test to see if hot (water droplets bead and evaporate
immediately), add oil,... All I got was smoke, an oil crust
in the pan, and a poor pancake!

Any tried and true suggestions welcome.



Dave,

Dave Boland wrote:
> Hi,
>
> How does one cook delicate/starchy food in stainless steel pans? I have
> read the news groups and documentation from some of the manufacturers,
> but still end up with a poor pancake.
>
> My latest attempt was (after reading this in a manufacturer's
> documentation) to heat the pan over med. heat, test to see if hot (water
> droplets bead and evaporate immediately), add oil,... All I got was
> smoke, an oil crust in the pan, and a poor pancake!
>
> Any tried and true suggestions welcome.
>
>
>
> Dave,
>

Smoke: oil too hot for pancakes.


jim

Assuming you mean something like a thin Revereware or Farberware
stainless steel pan, you will never get the best results, but
one trick is the following: heat the pan to higher than the
intended temperature, hold it there a couple minutes, then
reduce heat and let it gradually drop to the desired cooking
temperature. The pan will now be at a more uniform temperature
than if you had heated it monotonically.

If you're cooking pancakes a lot, a stovetop cast iron griddle
is a good investment. (These work on gas stoves, not sure
about electric.)

S.

Dave Boland at wrote on 1/9/05 12:41 PM:

> Hi,
>
> How does one cook delicate/starchy food in stainless steel
> pans? I have read the news groups and documentation from
> some of the manufacturers, but still end up with a poor pancake.
>
> My latest attempt was (after reading this in a
> manufacturer's documentation) to heat the pan over med.
> heat, test to see if hot (water droplets bead and evaporate
> immediately), add oil,... All I got was smoke, an oil crust
> in the pan, and a poor pancake!
>
> Any tried and true suggestions welcome.
>
>
>
> Dave,
>

You really need a non-stick pan for pancakes.
Either a teflon-type pan, or even better, a well-seasoned (so it's
non-stick) cast iron pan.

There's no reason to struggle with this. A $5 non-stick pan from the
supermarket will be better than what you're using.

Dave Boland at wrote on 1/9/05 12:41 PM:

> Hi,
>
> How does one cook delicate/starchy food in stainless steel
> pans? I have read the news groups and documentation from
> some of the manufacturers, but still end up with a poor pancake.
>
> My latest attempt was (after reading this in a
> manufacturer's documentation) to heat the pan over med.
> heat, test to see if hot (water droplets bead and evaporate
> immediately), add oil,... All I got was smoke, an oil crust
> in the pan, and a poor pancake!
>
> Any tried and true suggestions welcome.
>
>
>
> Dave,
>

You really need a non-stick pan for pancakes.
Either a teflon-type pan, or even better, a well-seasoned (so it's
non-stick) cast iron pan.

There's no reason to struggle with this. A $5 non-stick pan from the
supermarket will be better than what you're using.

"Sheryl Rosen" > wrote in message
...
> Dave Boland at wrote on 1/9/05 12:41 PM:
>
> > Hi,
> >
> > How does one cook delicate/starchy food in stainless steel
> > pans? I have read the news groups and documentation from
> > some of the manufacturers, but still end up with a poor pancake.
> >
> > My latest attempt was (after reading this in a
> > manufacturer's documentation) to heat the pan over med.
> > heat, test to see if hot (water droplets bead and evaporate
> > immediately), add oil,... All I got was smoke, an oil crust
> > in the pan, and a poor pancake!
> >
> > Any tried and true suggestions welcome.
> >
> >
> >
> > Dave,
> >
>
> You really need a non-stick pan for pancakes.
> Either a teflon-type pan, or even better, a well-seasoned (so it's
> non-stick) cast iron pan.

Not true. I cook pancakes on stanless all the time. The others may work well
but so can stainless. The key is getting the right temperature and have that
temperature be consistant. A crappy SS pan (one that does not have an
aluminum or copper bottom) will perform poorly because the cooking surface
will have uneven heat.

Pancakes *want* to be cooked at just the right temp. A pan with lots of
thermal mass (Like CI) is going to even out the inevitable hot/cold spots on
the underside of the pan. By definition, a thin pan is the wrong temperature
because it will be uneven.

I currently use a stainless-clad copper, my wife chooses to use stainless
with an aluminum bottom and I used to use a revereware electric frying
pan.... all of them provide even heating.

-Steve

>
> There's no reason to struggle with this. A $5 non-stick pan from the
> supermarket will be better than what you're using.

perhaps so.


>

"Sheryl Rosen" > wrote in message
...
> Dave Boland at wrote on 1/9/05 12:41 PM:
>
> > Hi,
> >
> > How does one cook delicate/starchy food in stainless steel
> > pans? I have read the news groups and documentation from
> > some of the manufacturers, but still end up with a poor pancake.
> >
> > My latest attempt was (after reading this in a
> > manufacturer's documentation) to heat the pan over med.
> > heat, test to see if hot (water droplets bead and evaporate
> > immediately), add oil,... All I got was smoke, an oil crust
> > in the pan, and a poor pancake!
> >
> > Any tried and true suggestions welcome.
> >
> >
> >
> > Dave,
> >
>
> You really need a non-stick pan for pancakes.
> Either a teflon-type pan, or even better, a well-seasoned (so it's
> non-stick) cast iron pan.

Not true. I cook pancakes on stanless all the time. The others may work well
but so can stainless. The key is getting the right temperature and have that
temperature be consistant. A crappy SS pan (one that does not have an
aluminum or copper bottom) will perform poorly because the cooking surface
will have uneven heat.

Pancakes *want* to be cooked at just the right temp. A pan with lots of
thermal mass (Like CI) is going to even out the inevitable hot/cold spots on
the underside of the pan. By definition, a thin pan is the wrong temperature
because it will be uneven.

I currently use a stainless-clad copper, my wife chooses to use stainless
with an aluminum bottom and I used to use a revereware electric frying
pan.... all of them provide even heating.

-Steve

>
> There's no reason to struggle with this. A $5 non-stick pan from the
> supermarket will be better than what you're using.

perhaps so.


>

C & S wrote:

> "> You really need a non-stick pan for pancakes.
> > Either a teflon-type pan, or even better, a well-seasoned (so it's
> > non-stick) cast iron pan.
>
> Not true. I cook pancakes on stanless all the time. The others may work well
> but so can stainless. The key is getting the right temperature and have that
> temperature be consistant. A crappy SS pan (one that does not have an
> aluminum or copper bottom) will perform poorly because the cooking surface
> will have uneven heat.

No. I think it is true. I have cooked pancakes on non stick, cast iron and
stainless steel. It is possible, with a lot of luck and very close attention
not to ruin them on good stainless frying pans. They cook much better in a
properly seasoned and oiled cast iron than in stainless. They have turned out
the best for me on non stick pans, which seem to be much more forgiving about
inadequate grease in the pan or temperature variations.


> Pancakes *want* to be cooked at just the right temp. A pan with lots of
> thermal mass (Like CI) is going to even out the inevitable hot/cold spots on
> the underside of the pan. By definition, a thin pan is the wrong temperature
> because it will be uneven.

The *insist* on it in stainless. You can get away with murder doing pancakes in
a non stick pan.

C & S wrote:

> "> You really need a non-stick pan for pancakes.
> > Either a teflon-type pan, or even better, a well-seasoned (so it's
> > non-stick) cast iron pan.
>
> Not true. I cook pancakes on stanless all the time. The others may work well
> but so can stainless. The key is getting the right temperature and have that
> temperature be consistant. A crappy SS pan (one that does not have an
> aluminum or copper bottom) will perform poorly because the cooking surface
> will have uneven heat.

No. I think it is true. I have cooked pancakes on non stick, cast iron and
stainless steel. It is possible, with a lot of luck and very close attention
not to ruin them on good stainless frying pans. They cook much better in a
properly seasoned and oiled cast iron than in stainless. They have turned out
the best for me on non stick pans, which seem to be much more forgiving about
inadequate grease in the pan or temperature variations.


> Pancakes *want* to be cooked at just the right temp. A pan with lots of
> thermal mass (Like CI) is going to even out the inevitable hot/cold spots on
> the underside of the pan. By definition, a thin pan is the wrong temperature
> because it will be uneven.

The *insist* on it in stainless. You can get away with murder doing pancakes in
a non stick pan.

Dave Boland wrote:
> Hi,
>
> How does one cook delicate/starchy food in stainless steel pans? I have
> read the news groups and documentation from some of the manufacturers,
> but still end up with a poor pancake.
>
> My latest attempt was (after reading this in a manufacturer's
> documentation) to heat the pan over med. heat, test to see if hot (water
> droplets bead and evaporate immediately), add oil,... All I got was
> smoke, an oil crust in the pan, and a poor pancake!
>
> Any tried and true suggestions welcome.
>
>
>
> Dave,
>
As interesting as this debate is, it is not helpful.
Stainless steel (a good one) was selected for durability
(coated cookware needs more care), and I hope it can be
used. So, if you have had success using stainless steel for
this purpose, I would like to know how you did it (details).

Thanks,
Dave

Dave Boland wrote:
> Hi,
>
> How does one cook delicate/starchy food in stainless steel pans? I have
> read the news groups and documentation from some of the manufacturers,
> but still end up with a poor pancake.
>
> My latest attempt was (after reading this in a manufacturer's
> documentation) to heat the pan over med. heat, test to see if hot (water
> droplets bead and evaporate immediately), add oil,... All I got was
> smoke, an oil crust in the pan, and a poor pancake!
>
> Any tried and true suggestions welcome.
>
>
>
> Dave,
>
As interesting as this debate is, it is not helpful.
Stainless steel (a good one) was selected for durability
(coated cookware needs more care), and I hope it can be
used. So, if you have had success using stainless steel for
this purpose, I would like to know how you did it (details).

Thanks,
Dave

"Dave Boland" > wrote in message
...
> Dave Boland wrote:
>> Hi,
>>
>> How does one cook delicate/starchy food in stainless steel pans? I have
>> read the news groups and documentation from some of the manufacturers,
>> but still end up with a poor pancake.
>>
>> My latest attempt was (after reading this in a manufacturer's
>> documentation) to heat the pan over med. heat, test to see if hot (water
>> droplets bead and evaporate immediately), add oil,... All I got was
>> smoke, an oil crust in the pan, and a poor pancake!
>>
>> Any tried and true suggestions welcome.
>>
>>
>>
>> Dave,
>>
> As interesting as this debate is, it is not helpful. Stainless steel (a
> good one) was selected for durability (coated cookware needs more care),
> and I hope it can be used. So, if you have had success using stainless
> steel for this purpose, I would like to know how you did it (details).
>
> Thanks,
> Dave
>

If the water droplets bead and evaporate immediately the pan is way too hot.
The water should dance around for a little bit before it evaporates.
Pancakes should be cooked over medium-low heat.

Kathy

"Dave Boland" > wrote in message
...
> Dave Boland wrote:
>> Hi,
>>
>> How does one cook delicate/starchy food in stainless steel pans? I have
>> read the news groups and documentation from some of the manufacturers,
>> but still end up with a poor pancake.
>>
>> My latest attempt was (after reading this in a manufacturer's
>> documentation) to heat the pan over med. heat, test to see if hot (water
>> droplets bead and evaporate immediately), add oil,... All I got was
>> smoke, an oil crust in the pan, and a poor pancake!
>>
>> Any tried and true suggestions welcome.
>>
>>
>>
>> Dave,
>>
> As interesting as this debate is, it is not helpful. Stainless steel (a
> good one) was selected for durability (coated cookware needs more care),
> and I hope it can be used. So, if you have had success using stainless
> steel for this purpose, I would like to know how you did it (details).
>
> Thanks,
> Dave
>

If the water droplets bead and evaporate immediately the pan is way too hot.
The water should dance around for a little bit before it evaporates.
Pancakes should be cooked over medium-low heat.

Kathy

> > "> You really need a non-stick pan for pancakes.

> No. I think it is true.

I took issue with the statement that you *need* nonstick for pancakes. I did
not suggest that SS better, or that non-stick was not an acceptable
alternative.

My point was that my experience of producing excellent pancakes on three
different stanless steel surfaces proves that you do not *need* nonstick to
make pancakes.

-Steve

> > "> You really need a non-stick pan for pancakes.

> No. I think it is true.

I took issue with the statement that you *need* nonstick for pancakes. I did
not suggest that SS better, or that non-stick was not an acceptable
alternative.

My point was that my experience of producing excellent pancakes on three
different stanless steel surfaces proves that you do not *need* nonstick to
make pancakes.

-Steve

Stephen M wrote:

> > > "> You really need a non-stick pan for pancakes.
>
> > No. I think it is true.
>
> I took issue with the statement that you *need* nonstick for pancakes. I did
> not suggest that SS better, or that non-stick was not an acceptable
> alternative.
>
> My point was that my experience of producing excellent pancakes on three
> different stanless steel surfaces proves that you do not *need* nonstick to
> make pancakes.

I would agree that perhaps *need* non-stick is a little strong, but given a
choice of the three, I would go with the nonstick pan over cast iron, and cast
iron over stainless. It's just too temperamental. You can get decent results
with it if you are extremely careful with it, if you use lots of oil and if you
know the proper heat setting fro each element on your stuff. I just find it to
be too unforgiving I have a good quality stainless fry pan. At least it was
expensive, and all the pots are very good. But the fact is that I have all but
given up using the frying pan for frying. It's great for poaching and for
sterilizing bottles when I make jam.

Sorry dave. You're right. I did not answer your question.

(I'll use a scale of 1-10 where 5 is meduim)

I get my pans slightly overheated, at about 7.5 for 2-3 minutes to get them
warmed up ( I use two pans). When I'm ready to pour batter I drop it down to
6-6.5. Dribble in a little bit of vegetable oil and wipe it around the
bottom with a paper towel. This gives me modest even coverage. Take care
not to get oil up the sides of the pan as it does no good there and can burn
on (ploymerize?) and be a pain to clean off .

Pour & Flip. Re-oil & wipe every other pancake, or for every pacake if you
prefer.

It works for me, I hope it can work for you.

> >
> As interesting as this debate is, it is not helpful.
> Stainless steel (a good one) was selected for durability
> (coated cookware needs more care), and I hope it can be
> used. So, if you have had success using stainless steel for
> this purpose, I would like to know how you did it (details).
>
> Thanks,
> Dave
>

Sorry dave. You're right. I did not answer your question.

(I'll use a scale of 1-10 where 5 is meduim)

I get my pans slightly overheated, at about 7.5 for 2-3 minutes to get them
warmed up ( I use two pans). When I'm ready to pour batter I drop it down to
6-6.5. Dribble in a little bit of vegetable oil and wipe it around the
bottom with a paper towel. This gives me modest even coverage. Take care
not to get oil up the sides of the pan as it does no good there and can burn
on (ploymerize?) and be a pain to clean off .

Pour & Flip. Re-oil & wipe every other pancake, or for every pacake if you
prefer.

It works for me, I hope it can work for you.

> >
> As interesting as this debate is, it is not helpful.
> Stainless steel (a good one) was selected for durability
> (coated cookware needs more care), and I hope it can be
> used. So, if you have had success using stainless steel for
> this purpose, I would like to know how you did it (details).
>
> Thanks,
> Dave
>

Dave Boland wrote:

> As interesting as this debate is, it is not helpful.
> Stainless steel (a good one) was selected for durability
> (coated cookware needs more care), and I hope it can be
> used. So, if you have had success using stainless steel for
> this purpose, I would like to know how you did it (details).
>
> Thanks,
> Dave


Would you use the back end of a screwdriver to drive a nail?

No.

You would use the right tool for the job.

Yes, you can cook pancakes in a good quality, durable and easy-to-care
for stainless steel pan, but it really isn't the right tool for the
job.
Because there are hot-spots.
Because it requires just the right amount of fat.
Because it requires a precise temperature.

There are pans out there, not terribly expensive, and not terribly
difficult to care for, that will make quick and easy work out of making
pancakes, and lots of other things, by the way.

There is no such thing as one frying pan for all purposes.
You use the right tool for the job.

Every home cook needs at least one non-stick (or cast iron) skillet in
their kitchen, because there are some things that just are easier to
cook in them.
Like pancakes.

Dave Boland wrote:

> As interesting as this debate is, it is not helpful.
> Stainless steel (a good one) was selected for durability
> (coated cookware needs more care), and I hope it can be
> used. So, if you have had success using stainless steel for
> this purpose, I would like to know how you did it (details).
>
> Thanks,
> Dave


Would you use the back end of a screwdriver to drive a nail?

No.

You would use the right tool for the job.

Yes, you can cook pancakes in a good quality, durable and easy-to-care
for stainless steel pan, but it really isn't the right tool for the
job.
Because there are hot-spots.
Because it requires just the right amount of fat.
Because it requires a precise temperature.

There are pans out there, not terribly expensive, and not terribly
difficult to care for, that will make quick and easy work out of making
pancakes, and lots of other things, by the way.

There is no such thing as one frying pan for all purposes.
You use the right tool for the job.

Every home cook needs at least one non-stick (or cast iron) skillet in
their kitchen, because there are some things that just are easier to
cook in them.
Like pancakes.

C & S at wrote on 1/9/05 9:38 PM:

> Not true. I cook pancakes on stanless all the time. The others may work well
> but so can stainless. The key is getting the right temperature and have that
> temperature be consistant. A crappy SS pan (one that does not have an
> aluminum or copper bottom) will perform poorly because the cooking surface
> will have uneven heat.
>
> Pancakes *want* to be cooked at just the right temp. A pan with lots of
> thermal mass (Like CI) is going to even out the inevitable hot/cold spots on
> the underside of the pan. By definition, a thin pan is the wrong temperature
> because it will be uneven.
>

My point exactly.
There are too many variables with uncoated stainless. Pancakes are a
delicate item to cook. They require, as you say, very exacting controls.
Who can deal with all that when trying to make breakfast, for goodness sake?

A cast iron pan which is well seasoned to the point of being non-stick is
the right tool for the job, in this case, the job is making pancakes.
Because it (as you say above) "is going to even out the inevitable hot/cold
spots". A teflon-coated pan with a heavy aluminum bottom (available at
any discount store or supermarket for $10-20, depending on size, will also
make swift work of making pancakes. The added benefit of non-stick is you
won't need as much oil as you would with cast iron or non-coated pans. But
frankly, go get yourself a $10 10-inch cast iron pan at any hardware store
or WalMart, cook a pound of bacon in it, and you're there!

When using the right tool for the job makes it so simple to do it well and
with very little difficulty, and very little effort, why wouldn't you just
get the right tool to do the task at hand? Why struggle with careful
monitoring of temperature, oil quantity, etc, when you can just use a pan
that makes it so easy to make pancakes?

That's the part of this that doesn't make sense to me.
Why he is insisting on using a pan that doesn't do the job very well.

> I currently use a stainless-clad copper, my wife chooses to use stainless
> with an aluminum bottom and I used to use a revereware electric frying
> pan.... all of them provide even heating.
>
> -Steve
>
>>
>> There's no reason to struggle with this. A $5 non-stick pan from the
>> supermarket will be better than what you're using.
>
> perhaps so.
>