Jordi Cruz, chef: "Steel frying pans are one of the best kitchen tools when you know how to use them."

Steel pans seemed to us to be the biggest enemy of anyone inexperienced in the kitchen. For us, the simplest non-stick options used to be the perfect solution to prevent food from sticking. The truth is that the first ones surpass the rest in many aspects and their use is not more complicated, but different. This is how chef Jordi Cruz explained it in a video that he shared with his followers on social media.

“When they are well understood, they become one of the best kitchen tools,” said the expert. And if we look closely at their pros, in the end they win by a landslide over non-stick ones, since they are very resistant, withstand very high temperatures and can last for many years. Of course, you have to get the hang of them, but luckily Jordi has revealed his to us.

The expert's first tip is to preheat the pan. These steel ones must reach a high temperature before placing food on them. To check that they have reached the right point, he proposes a very simple method: add a few drops of water. If these move across the surface forming small spheres, it means that the well-known Leidenfrost effect has occurred and that the pan is ready to use. This factor is key to prevent food from sticking to the pan.

Once the pan has reached the right temperature, Jordi advises adding a thin layer of oil and then adding the food and not touching it too much. Turning a fish breast or fillet too soon causes some of these foods to stick to the pan. This occurs because in the first minutes, the food remains adhered to the steel and as time passes a crust forms that allows it to be peeled off naturally. The key is patience since the food tends to come off on its own.

Another chef's trick is not to turn the heat to maximum throughout cooking. Once the pan has reached the proper temperature and the food has been properly sealed, it is essential to reduce the heat intensity slightly for greater control. To this we add the cleaning part. If when you go to wash the pan you find remains stuck to it, it does not mean that you have used it incorrectly. Of course, Jordi Cruz advises pouring a little water while the pan is still hot so that the residue can be better removed when washing it. Then just water, mild soap and a scouring pad are enough.

We do not overlook that these pans improve with use, since over time they develop a natural patina that makes cooking on them a little easier. To this we add its durability. Unlike other materials that can deteriorate over time, steel stands out for its resistance, so if you take good care of your pan you could use it for a lifetime.

The steel pans that we recommend

If you don't have a steel frying pan on hand, it's time to get one. We have several on our radar and the best thing is that in addition to being super durable and having a fairly affordable price, they are also dishwasher safe. This one from Fackelmann Vita3 is available on Amazon for 20.61 euros. Although if you want to get a model with a slightly higher quality, we recommend this one from Tefal Jamie Oliver for 36.99 euros on Amazon. The option premiuma little higher in price, we also have it in our wishlist and this one from Tramontina available on Amazon for 49.99 euros.

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