How to fry with stainless steel cookware
What is the best way to fry with stainless steel cookware? My daughter is coming over and she has a large family. And all I have is stainless steel cookware. Or do I need to go out and buy another brand of cookware?
I don't do any deep-frying, and I'm not sure if you were asking about panfrying, deep-frying or both.
But, as to my limited experience with frying, I *like* panfrying in SS because of the reflectivity. It's easier for me to judge progress according to food color, and stainless pans deglaze well.
The clean-up is quite easy, too, I find with stainless. Just let the pan cool off, as you would any other, and soak for a few minutes.
To me the real issue isn't the material of the cookware, but its weight and the material's thickness.