Today I’m hosting Kitchen Tip Tuesdays for Tammy of Tammy’s Recipes while she’s away on vacation. If you have a favorite kitchen tip of your own, please feel free to link back and link up down at the bottom. Thanks!
We no longer own a nonstick pan. Not a single one. It just isn’t something we found necessary. In fact, we found the cocktail of chemicals in the majority of nonstick cookware rather unnecessary, and so quite a few years ago now, we replaced them all with higher quality stainless steel cookware. The kind that sticks.
I will admit I was at first a little intimidated by the shiny surface of the new pans. It seemed like the perfect recipe for disaster. However, as I’ve learned to cook with them, I can unwaveringly tell you that I will never go back. I have grown to love all the nuances of stainless steel, preferring it over the nonstick of years past.
Recently I made a frittata (recipe to follow), and here are my tips for dumping a bunch of vegetables and eggs into a stainless steel skillet, tossing it in the oven and still having it come out easily:
- Only sauté certain vegetables. For me, this includes spinach, which creates moisture rather than sticking to the pan. I roasted my potatoes rather than gunk up the pan, as well, and this helps to keep the surface of the pan free from stuck on food, and if food is already stuck before you dump in the eggs, well, more food is bound to stick.
- Butter it up. Before melting my butter in the pan, I rub the unmelted butter all over the bottom and up the sides. This way, I know I’ve thoroughly greased all the stainless before introducing the eggs.
- Use a silicone or rubber spatula to help release the edges. Rather than just dig right in with your metal turning spatula or a hard plastic one, run a silicone spatula head around the edge to help release the frittata before you go to pull the pieces out.