How to Tell If a Stainless Steel Pan Is Hot Enough Without a Thermometer
Stainless steel pans are kitchen workhorses but need to be very easy to learn, especially when it comes to toasting food to keep it from sticking. Allowing the pan to cool and warm before adding the oil is key, but determining the temperature of something by eye is not a skill most people have.
Fortunately, there is a very easy way to determine if your pan is hot enough for a small browning, without any fancy fixtures – you just need a little water. While it may not look like it is moving, stainless steel expands and contracts as temperature changes and, according to the Food Network , when properly heated before adding oil, a temporary “static” non-stick surface is created.
According to Home Ec 101 , this is due to the so-called ” Leidenfrost effect “, “a physical phenomenon in which a liquid, which has a mass close to its mass, is significantly hotter than the boiling point of the liquid, creates an insulating vapor layer that keeps the liquid from boiling rapidly. … “At this temperature, which is about 379 ℉ for water, a drop of water will fumble and bounce around the pot and take longer to evaporate than in a slightly cooler pot. (You can also observe this effect by sticking a wet finger in molten lead, but most people don’t have molten lead.)
Fortunately, even if you don’t fully understand the physics of this effect, you can use it to check the temperature of the pan; just take a small glass of water and a measuring spoon. A spoon that holds an eighth of a teaspoon is ideal, but if you don’t have one, you can always get a glance using a quarter teaspoon. Heat a skillet over medium to high heat and add a few drops of water. The water will boil off over time, but it’s not time to add oil yet. Continue adding water, eighth teaspoon at a time, until it forms a ball that rolls over the pan before evaporating. Add oil, let it heat until it starts to shimmery, then add whatever you want to brown. You may need to reduce the heat a little at this point to keep the pan from overheating, so experiment with the stove to find this golden spot. Once you nail it, you will feel very refined and chef and your food will be better.