![]() ![]() Cooking Highly-Reactive FoodsĪs stainless steel is a metal, it’s bound to react with other substances, including certain types of food. Consequently, the food will be in direct contact with the pan’s surface pores and might get stuck. The whole “ steaming effect ” won’t take place either. If the oil is cold, it won’t spread on the pan’s surface evenly. Thus, preventing the food from sticking to the surface. This steam layer will prevent direct contact between the pan’s surface and the food. Moreover, when you add food to this heated oil, the oil will cause the steam to develop. When the oil is hot enough, it will spread over the surface of the stainless steel pan. If it isn’t, the food will get stuck to the surface. If you use oil while cooking in the stainless steel pan, ensure that it’s hot enough. This causes the food to get stuck on the pan. Now, when you heat the pan excessively and add cold food to it, the pores will contract and expand quickly. However, when they come in contact with any cold item, such as food, the pores start relaxing immediately. Whenever you heat the pan, the pores on its surface start contracting. ![]() Due to this constant expansion and contraction, the food gets stuck in the pores.Īdditional reasons like excessive heat, highly-reactive foods, and poor maintenance also contribute to the problem. Instead, it consists of tiny pores and crevices that expand and contract while cooking. The main reason why food sticks to a stainless steel pan is because it doesn’t have a smooth surface. ![]()
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