UNS S31803 Stainless Steel Rectangular Pipe 2205 2507 1500mm AISI

UNS S31803 Stainless Steel Rectangular Pipe 2205 2507 1500mm AISI

Remove Excess Moisture

A drop of water makes for a good temperature test when you prepare to cook, but water or any excess moisture on food you add to a stainless steel pan works against you during the cooking process. It’s because water reduces the temperature of the cooking oil, which is acting as a barrier that prevents food from sticking to the stainless steel.

Give freshly washed vegetables a ride in the salad spinner, or pat them dry with a paper towel. Do the same with meat to remove any surface moisture.

Browning or searing meat and vegetables allows sugars and proteins on the surface to break down and creates complex flavor characteristics. This happens when meat is cooked at a temperature between 350-375 degrees Fahrenheit.

This taste transformation is known as the Maillard reaction. The oil and the evenly distributed heat of a well-crafted stainless steel pan deliver heat to the food’s surface, and this is what causes countless simultaneous chemical reactions within the sugars and proteins that produce mouth watering aromas and delicious flavors.

Stainless Steel Rectangular Pipe Specification