The first thing to know is that your frying pan should be preheated before adding anything to it.. We recommend heating it on medium for two minutes before add ing your meat. Proper pan heating is a major key to success when it comes to cooking with stainless steel. The rule of thumb is that the less time your meat spends in the frying pan, the more tender it will be.

Placing a steak or a pork sirloin into a cold pan will lead to the juices leaking out as the pan heats up, causing the hot juices to steam rather than sear the meat. Pre-heating times can vary between gas, electric and induction stove tops. Never fear, there is a simple test you can use to work out what the perfect moment is for adding the meat to the frying pan (see Step 2).

The handy “drop of water” test will tell you exactly when you should add your cut of meat to your non-stick stainless steel frying pan. Start by heating your pan for a few minutes on medium heat. Add a droplet of water to the pan and observe the reaction. If your pan is insufficiently heated, the droplet will bubble and evaporate relatively quickly.

You can increase the heat slightly and try again soon afterwards. If your pan is over-heated, the droplet will separate into smaller droplets that dash around everywhere. Lower the heat and allow the pan to cool a little. If the pan is at the perfect heat for cooking, the droplet may splatter at first but will reform and remain intact as it moves around the pan. Now you’re ready to go!

3/ PLACE THE MEAT ON THE FRYING PAN WITHOUT FAT

If you have successfully run the water droplet test, now is the time to carefully place your meat in the frying pan. CRISTEL®’s stainless steel frying pans are designed so that you do not need to add any oil or other fat when cooking meat.

The surface is sufficiently non-stick and will ensure excellent results. Be careful not to overcrowd the pan, as having too much coverage will result in a poaching effect rather than the desired browning or searing effect for your cut of meat.

4/ MAILLARD REACTION

You may not have heard of the Maillard reaction, but it was a very important discovery in the world’s gastronomic history. The Maillard reaction (named after French chemist Louis-Camille Maillard) is a chemical reaction in cooking that gives a distinct flavor and appearance to foods that have been browned.

It applies to French brioche, Spanish cured ham and of course the various meats you can cook in your frying pan. The process unlocks hundreds of flavor compounds which are broken down, resulting in truly delectable dishes.

5/ DEGLAZE THE MEAT 

Once you have pan-fried or sautéed your piece of meat, you can deglaze the meat to make a simple, tasty sauce. Start by removing the meat from the pan to rest, and add the liquid of your choice to the frying pan over a medium heat (wine, stock and water all work well).

Stir thoroughly with whatever juices and fat were left behind in the pan. This “deglazed” sauce will add a rich, complementary flavor to any dish.