I have a stainless steel pan which works great to fry most veggies, but I can’t manage to cook tofu, tempeh and meat alternatives in it. They just stick too much, no matter how much oil and patience I try. Then I have a non-stick pan which is kinda old and it needs to be replaced.
What do you use? I think about getting a cast iron or carbon steel pan, but I don’t know how well it will work and if it’s worth it…
I’ve been using cast iron for years. I’m not even sure how I’d get tofu of tempeh to stick to it.
I just use about a tablespoon on olive oil, heat it to low medium, then put whatever I’m cooking on.
Clean with soap. Leave to dry on stovetop (low heat) for about 5 minutes. If it needs more slide, reapply a tiny bit of oil and smear it around into a thin layer. Turn off the element when it starts smoking.
That’s all there is to it.
I think previously I used too much heat and before the pieces could be turned they were already burned. Now with my new carbon steel pan I use lower heat and let food sit for a while and it works great!
Yeah, for heat I pretty much never go over the middle (medium) setting on my stovetop unless I’m boiling water or trying to make a resto style stirfry. I pretty much treat medium as my highest setting for virtually all of my stovetop cooking.
How does carbon steel compared to stainless steel would you say? I don’t really have any complaints about stainless if it’s oiled and preheated properly.