Stainless steel pans are hot property right now, but cooking with them usually involves an adjustment period to say the least.
That’s because this material isn’t inherently non-stick – instead, you need to cook precisely with this pan to mimic that type of surface.
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Mercury ball test
The first thing to know is: there is no actual mercury involved (which is lucky, because it is, of course, highly toxic). You don’t want it anywhere near your cookware.
The mercury test is a quick exercise you can do with drops of water to see if your pan is ready act like Non-stick surface. It gets its name from the visual effect you’re looking for – if your pan is prepared at the ideal temperature, the water won’t evaporate, it will rise like a ball of mercury.
Once my pan was ready, I used it to fry these chicken schnitzels.
(Image credit: Future)
The exact temperature you want the pan to reach before you start cooking is around 193°C. At this point, the ‘holes’ in the stainless steel pan (which have a naturally rough surface when cold, unlike for example a pan with a non-stick ceramic coating) close up. Now smooth, the surface is then covered with a micro-thin layer of vapor.
It’s that film of steam that allows you to mimic a non-stick surface, preventing your food from sticking. So how do you achieve it?
In my cooking class, Le Creuset’s Home Economist explained that you need to heat your stainless steel pan for two to three minutes to start. It is essential that the pan is dry, free of all oil or fat at this point, for what you are about to do to be effective.
(Image credit: Future)
After a few minutes, sprinkle a few drops of water on the surface of the pan. If the water evaporates immediately, the pan is not hot enough.
If the water forms visible beads that look as if they are dancing on the surface of the leaf, it’s perfect – you’ve completed the mercury test.
But Alison, home economist at Le Creuset, had more advice. Instead of adding oil at this point, which was necessary for the schnitzel and fried eggs I was cooking, turn the heat down slightly.
It seems counter intuitive, given the amount of time you spend getting it up to the perfect temperature, but it will stop your oil from burning in an instant. And then you are ready to start cooking.
Prepared meals in stainless steel pans from Le Creuset.
(Image credit: Future)
We recently took a real stainless steel journey here at Ideal Home, with our expert reviewer Helen McCue trying out several popular sets. Here’s a round-up of hers, and my favorites from the past few months.
the crucible
Signature stainless steel uncoated shallow frying pan
This is the exact pan I tried during my cooking class with Le Creuset. It is 3-ply and you can see and feel the quality when you use it. Our expert reviewer tried the same pen extensively Le Creuset 3-Ply Stainless Steel Set Review Also
Made in
5 Piece Cookware Set
If you’re into cooking, this brand is probably already on your Instagram feed. Helen tried it out for us in her perfect home Review And now she says she can’t go back to her usual pans.
M&S X Tom Carriage
Stainless steel all purpose saucepan
Last year Helen tried out this versatile all-in-one pen for us, designed by Tom Kerridge for M&S. She described it in its entirety as ‘simply excellent quality’ Review.
So if you’ve tried cooking with stainless steel and failed, then it might be helpful to incorporate this quick test into your next attempt. Since it only involves water, I think it’s definitely worth a try.
