I’ve officially entered the realm of stainless steel cooking. Using stainless steel pans for the first couple of days has proved to be a small challenge. And yet, the transition from non-stick cookware to the new set wasn’t as difficult as I initially thought. The stainless steel heats up faster and I had to adjust the heat to a lower setting from what I normally use.

I was searing a test piece of flank steak and it charred up rather quickly. Too quickly as a matter of fact. I seared in it my usual method, both sides on medium-high heat for two minutes before I transferred it to finish in the oven at 500 degrees. The second time around, I had to sear the second test piece of meat on medium heat for one minute on each side.  There’s definitely a slight learning curve, but I think I can handle it.  Washing the stainless steel on the other hand, requries a bit of elbow grease.

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Marinated Flank Steak - 2nd Attempt
Image: Kin

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