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What to cook on my new stainless steel fry pan (stove top to oven maybe?) Help!

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This may be (probably is) a silly question. I received a William Somona 12 inch stainless steel fry pan for Christmas.

http://www.williams-sonoma.com/produc...

Before this, I only have used non-stick frying pans.

Now what to do with it? I have always been intrigued by hearing about or watching on tv the chefs searing something on the stovetop them plunking into the hot oven to finish cooking (do I even have this methodology right?).

Please help me with some recipes, suggestions etc. on what delicious creations I can create in this pan. Can I sear a steak on it? Chicken breasts? and then put it in the oven?

I have only been cooking for about a year a bit now but I love to try new things!

Thank you so much!

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  1. Chicken breasts are easy. Sear on the stovetop, add onions, mushrooms and marinara, and put in the oven. Near the end of cooking, put a slice of aged provolone or the cheese of your choice on top of each breast.

    1. Whatever you do, make sure you put a potholder over the handle when the skillet comes out of the oven... And leave it there. Can't tell you how many times I have grabbed the hot handle of a skillet. I now have a silicone sleeve that fits over the handle for this purpose.

      3 Replies
      1. re: firecooked

        Good point! Where would I be able to get a silicone sleeve?

        1. re: pumpkinspice

          Amazon... http://www.amazon.com/Casabella-Silic...

        2. re: firecooked

          Excellent point on the potholder! I've been cooking for 30 years and I still burn myself on those hot handles when I take them out of the oven. I use large terry cloth potholders that have a slit in them for placing over the handle. Like the ones shown at this link: http://www.webstaurantstore.com/choic...

          You can find them at most anyplace that sells kitchen gear, like Bed, Bath & Beyond, or department stores like Kohl's or Macys.

        3. I use the sear on stovetop and finishing in the oven for thick cuts of meat, like veal chops, thick cut pork chops or filet mignon.

          Basically add oil to the pan and get it really hot, put the meat in and sear for about two minutes on each side. Stick the pan in a hot oven, until they reach the right temperature.

          This recipe from Emeril shows two uses for that type of pan, one for the potatoes and one for the filet. I am not suggesting you make this whole recipe, but just pointing out for the technique. http://www.foodnetwork.com/recipes/em...

          An easy pork chop idea is stuffed pork chops. Here is a simple recipe, but it is fine to use a pre-made stuffing mix if you want something even easier. With the pan like you have, you don't need to transfer the pork chops into a baking pan after searing. Just pour about 1/2 cup of chicken broth over the pork chops, cover and bake at 350 for about 35-40 minutes. http://www.tasteofhome.com/recipes/st...

          1. The sear and finish in the oven technique is also perfect for thick fillets of fish- sear on one side until browned, flip over and sear slightly less and then put entire pan into preheated oven.
            Also great for something like a monkfish fillet which can be very thick and awkward to cook thru on the stove.

            1. this recipe
              http://www.bonappetit.com/recipe/perf...

              made it tonight in my all-clad. the best.

              1. < Can I sear a steak on it? Chicken breasts? and then put it in the oven? >

                Yes, anything. In fact, I was going to suggest steak.

                Stainless steel cladded cookware is the most versatile cookware design of all cookware. Some may say it is jack of all trades, but master of none. Regardless, there is nothing that it cannot handle. It can handle acidic food, high temperature cooking, watery cooking, oven finish, metal utensils, automatic dishwasher, most physical abuses...etc.