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Pete E Offline OP
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Does anybody know if the interior of a stainless steel pan can be coated in oil and seasoned in the oven like cast iron?

I am looking to give a SS fry pan some improved none-stick qualities..

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no, it can't


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No

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Uhmm yeah, what they said.



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The instructions on my stainless skillet says to use at low temperatures only. That would seem to preclude seasoning. Made in China, probably of low quality steel.

Brings the question. Can you over there buy anything that isn't made in China? Seems almost every thing here is.

Last edited by websterparish47; 08/26/15.
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I have been using an expensive SS "fry pan" for some time now and it doesn't season.

I use it with the NU-Wave stove top, electric "hot plate" with precise temperature and time control. *( I have a gas stove and oven which I shut down ).

One little "secret" to avoiding sticking is to heat it up with oil in - THEN dropping in the food - eggs, sausage, steak, chicken, fish - etc., and reducing the temperature. It "quenches" the food. Sometimes I can pour the eggs out. For example I set it on 450 degrees F until hot, drop in the food and reset to lower temps. I don't cook over 350 degrees.

Alternately I set the temp on low, 170 -180 degrees, drop in the chicken and set the temp to 1 hour or more. It just doesn't stick at all. It does cook but it is mushy. So to crisp it the temp has to be set back up to 350 for a short time to develop the outer crust.

According to what I read cooking at low temps, 160-170-180 raises the core temperature to that setting and does cook the food but leaving it there for extended periods does not overcook.

Note that most recommendations suggest such a core temp so cooking at elevated temperatures, say 350 D, cooks the outside, and maybe even burns it, to achieve a lower core temp over a short period of time.

http://www.amazon.com/Nuwave-Precision-Induction-Cooktop-Anodized/dp/B00915Z27G

It is induction cooking. It only works with steel pots and pans, not aluminum or ceramic, and it is really FAST. No guessing on temperatures. It is very precise, 10 degree increments. And timing is also precise.

It comes with a "coated" skillet but mine "wore out" in a few months and began to stick so I bought stainless steel.

It also works with cast iron but it's slower.

If you really want to see super fast try a pressure cooker at 15 psi.

I live alone and cook only for myself. I start my supper meal prep in late afternoon, set it on timer temp and clock time - and forget it. It automatically shuts off when time set.

Last edited by William_E_Tibbe; 08/26/15.
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I have 2 sets of stainless. One, a very nice set from Costco I received as a gift. The other, my All-Clad set I bought for a song from somebody that won it in a drawing.

I would not try that with either.


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Pete E Offline OP
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Thanks Gents,

I figured the answer would probably be "no" but I thought I'd ask any way.

I am not looking at anything too technical just a small (8" or so) fry pan with a *folding* handle to use on a small gas stove or my Kelly Kettle while fishing ect..

I don't want anything bulky but it doesn't need to be ultra light either. I had my eye on an 8" cast iron griddle pan, but then came across some GI mess tins in Stainless and they looked as if they might work and be a touch more versitile.

I can also get cast alloy camping fry pans, but they tend to have non-stick coatings that flake as you look at them..

I think I will go with the small griddle pan as at least I know where I am with cast iron..

Regards,

Peter

Last edited by Pete E; 08/26/15.
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IKEA has a non-stick rectangular griddle with a foldable or removable handle that's inexpensive.

Last edited by local_dirt; 08/27/15.

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I picked a nice copper pan from TJ maxx aboutn15 years ago for about $100

Has worked great on stove top and finishing off in oven

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