Stainless steel frying pan: Fernando Canales' trick for perfect cooking

The stainless steel frying pan is an essential tool for professional chefs, but it's also one of the most confusing for home cooks. Fernando Canales answers frequently asked questions in a social media video demonstrating how to use this type of pan correctly.

The cook starts with a fundamental idea: the pan must reach the right temperature before adding the food. If it's too cold, the fish or meat will stick to the surface; if it's too hot, the outside will burn before the inside is cooked. The first step is to place the empty pan on the heat and let it warm up gradually. Then, add a drizzle of oil and wait a few seconds before adding the food. The key is not to move the piece: once a golden crust has formed, it will practically fall off on its own.

Canales applies this technique to various foods, such as salmon, pork, and vegetables. The result is a perfectly sealed surface and a much more appetizing texture, without the need for a non-stick pan. Another tip is to thoroughly dry the food before cooking. Excess moisture lowers the pan's temperature and prevents the ingredients from browning properly. It's also important not to overload the pan: each piece needs space to be in direct contact with the steel.

If food residue remains stuck to the pan, don't scrape it while it's hot or use abrasive scouring pads. The most effective method is to add a little water and let it boil for a few minutes. The steam will help soften the residue, which you can then remove with a wooden or silicone spatula. With these simple steps, a stainless steel pan becomes one of the most versatile kitchen utensils.