Loveydovey
Assistant Cook
- Joined
- Oct 8, 2008
- Messages
- 18
Hi everyone,
This has happened all 2-3 times that I tried to cook a fillet of salmon on a stainless steel pan: When the oil on the pan was about ready, I placed the salmon in the pan and within a few minutes some sort of reaction occurs between the salmon and the pan, causing the entire surface of the pan to blacken.
This seems incredibly peculiar to me. Is this a chemical reaction?--much like how I've read that you can't cook acidic foods on cast iron?
Should I not cook salmon on stainless steel cookware or am I simply doing something wrong?
Thank you for you help.
This has happened all 2-3 times that I tried to cook a fillet of salmon on a stainless steel pan: When the oil on the pan was about ready, I placed the salmon in the pan and within a few minutes some sort of reaction occurs between the salmon and the pan, causing the entire surface of the pan to blacken.
This seems incredibly peculiar to me. Is this a chemical reaction?--much like how I've read that you can't cook acidic foods on cast iron?
Should I not cook salmon on stainless steel cookware or am I simply doing something wrong?
Thank you for you help.