Chravis
Assistant Cook
I have a question about stove top temperatures when using stainless steel pans. I guess my question doesn't really apply only to stainless but that's what I'm using. I've successfully cooked a few things in my pan without sticking by heating the pan first until water rolls around, then oil, then food. But what I'm unclear about is am I supposed to turn the heat down once I reach temp or just leave it? For example, if I turn my stove top to a 4 it takes about 5 minutes to reach the temperature where water rolls around. If I leave it it will keep getting hotter and hotter, eventually too hot. So what is the proper technique for once you put your food in the pan? Won't the pan keep increasing in temperature?
A related question - obviously if I turn the dial to a 6 it will reach temp faster than if I turn the dial to a 3. I might want a 6 for steak but not eggs. So what is the guidance for starting temperature? Does that even make sense? I just feel like I'm missing a few fundamentals.
Thanks for your help!
A related question - obviously if I turn the dial to a 6 it will reach temp faster than if I turn the dial to a 3. I might want a 6 for steak but not eggs. So what is the guidance for starting temperature? Does that even make sense? I just feel like I'm missing a few fundamentals.
Thanks for your help!