Medium (5-6) is ideal for most thinner pancake batters Try both ways and see what you like best! Choosing the Right Stovetop Heat Levelĭialing in the perfect stovetop heat for pancakes may take some trial and error but here are some guidelines: Let‘s compare the pros and cons of each:įor the best of both worlds, I recommend using a combo:Ĭoat pan with 1 teaspoon oil over medium heatĪdd 1 teaspoon butter to melt – provides flavor!Īdjust amounts based on your pan‘s size. You can use either butter or oil to cook pancakes in stainless steel pans. Re-season periodically as needed whenever the pan‘s interior looks dull or discolored. This seasoning process fills in the pan‘s microscopic pores, creating an ultra smooth cooking surface. Repeat the process 2-3 more times to build up the patina. Wash gently with soap and water then dry completely.Ħ. It should have a nice golden sheen, not blackened.ĥ. Place the oiled pan upside down on the middle rack of a 300☏ oven. Rub on a thin layer of oil like vegetable, canola, corn or flaxseed oil. Wash and dry the new pan thoroughly with hot soapy water. Seasoning a stainless steel pan before its maiden pancake voyage creates a lovely nonstick patina and prevents batter sticking. Let‘s jump in! Seasoning Your Stainless Steel Pan With the right prep and cooking methods, stainless steel pans deliver tall, fluffy pancakes with crispy lacy edges every time. Very durable: Quality stainless steel pans truly last for years and years of daily pancake making. More on that below!Įasy to clean: Stainless wipes clean super easily after use and stands up well to scrubbing if needed. Naturally nonstick: While not as slick as Teflon, stainless can get impressively nonstick when properly seasoned. Nonreactive: Stainless steel won‘t react with acidic ingredients like lemon juice which could impart a metallic taste. Great heat retention: Once preheated, stainless steel retains heat really well so your lovely pancake batter cooks through fully without getting cold. This prevents cold spots or hot spots that can lead to uneven cooking. More even, consistent heating: Stainless steel has amazing conductive properties which means it heats up evenly across the entire pan surface. I bet you‘re wondering why bother with stainless steel when nonstick pans seem purpose-built for pancakes, right? Well after testing both, I strongly prefer stainless for a few key reasons: I promise that with the right techniques, you‘ll be flipping pro-level pancakes in your own kitchen in no time! Why Choose Stainless Steel for Pancakes? In this guide, I‘ll share all my tips and tricks for pancake success using stainless steel cookware. While nonstick might seem like the obvious choice, stainless steel actually works incredibly well for achieving big, fluffy, golden brown pancakes every time. Hey there! As a home improvement expert who also happens to love cooking, I‘ve experimented a ton with making pancakes in stainless steel pans.
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