does anyone know of any high heat pans. Our pans are always getting scorched. we are currently using stainless steel martha stuart saute pan and we just got a gas stove. when we got the gas stove it all started. so we were wondering if the high heat of gas is causing it and if there are any pans better for high heat gas stoves? FYI we tried lowering the heat as low as it would go and still had issues even proper oils too. thanks for the help
questions about pans
- Thread starter Gibson
- Start date
I'd head down to the local restaurant supply store. Most of them are open to the public.
Depends what you're trying to do. Black steel are thin pans intended for high heat, but they heat uneven. Heavy aluminum, copper, and cast iron all withstand high temperatures if the pans are made right, but many of them are soldered (garbage) and will melt at as low as 450F. These three materials have different thermal properties, iron being slowest to respond, and copper being fastest.
With saute pans, the main issue is keeping the high heat away from thin sides or corners. I find it easier to just use a solid frying pan, rather than a heavy bottom pan with thin sides. Of course, that makes it hard to actually saute in.
With saute pans, the main issue is keeping the high heat away from thin sides or corners. I find it easier to just use a solid frying pan, rather than a heavy bottom pan with thin sides. Of course, that makes it hard to actually saute in.
A picture of the pans might help. If they have a heat dispersing element in the bottom they should work.
I have a relatively cheap set of stainless steel pans that we have had for years (don't remember the brand and they would have changed by now anyway). They have an aluminum disk between the pan and another stainless disk next to the heat source. The heat dish does not go up the sides, so the pans will sometimes scortch on the side if I am not careful, but it has not been that big a problem.
I have a relatively cheap set of stainless steel pans that we have had for years (don't remember the brand and they would have changed by now anyway). They have an aluminum disk between the pan and another stainless disk next to the heat source. The heat dish does not go up the sides, so the pans will sometimes scortch on the side if I am not careful, but it has not been that big a problem.
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Don't know what's in a professional kitchen, but just take a look at the temperature rating on sitram cookware and compare it against some other brands. Some name brands will melt above 450F, which means you can't even heat corn oil to temperature, and no, that's not for the handle, but the glue or solder that holds onto the bottom of the pot.
Oh sure...... I can say this.... I love my enameled Cast Iron on higher heat.
I just bought a Emile Henry Clay Dutch Oven for stove top to 500deg. Can't wait to play, I mean try it.
Emile Henry Ceradon® ceramic bakeware and tableware:
The Advantages of Ceradon®
Emile Henry's ceramic bakeware and tableware is made in Marcigny France since 1850 from high fired Burgundy clay. The natural clay is unsurpassed for conducting and retaining heat.
Emile Henry's Ceradon® is an exclusive process to produce strong and durable ceramic bakeware and tableware for everyday use:
Extremely hard glaze - resistant to scratching
Thermal properties: keeps hot, keeps cold - use directly from freezer to oven to table (0°F to 500°F)
Easy to clean by hand or in the dishwasher
Shock resistant - highly resistant to chipping
Guaranteed for 10 years against any defects
Made in France
Michael
Careful not to set the oven to 525. 
Enamelled cast iron isn't for high heat. For that you need to lose the enamel.
Much of Sitram's line is rated from 1100-1800F. The only way you'll ruin them is to incinerate your kitchen.
Enamelled cast iron isn't for high heat. For that you need to lose the enamel.Much of Sitram's line is rated from 1100-1800F. The only way you'll ruin them is to incinerate your kitchen.
Careful not to set the oven to 525.
Much of Sitram's line is rated from 1100-1800F. The only way you'll ruin them is to incinerate your kitchen.
Seriously though, how often does the average person need to go above 450deg. How many appliances are capable of that? Most ovens check out at 550, stove tops technically lower. I do some high heat cooks on the grill, but that is more pride than necessity.
Makes me wonder, what did the OP mean by scorched? Pan melted and destroyed? Pan ugly and black, probably stinky? I have done that with low temp cooks where I got busy and lost track of time until whatever I was making tried to become one with the pan. If it's the latter, than it's more technique and memory.... the former..... well that is jus scary.
Michael
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I usually don't go above 350 with my cookware in the oven. I make mostly chicken in my fry and sauté pans, but not much else, for oven cooking.
Btw, le cordon bleu in France uses sitram cookware. Can you imagine the abuse this stuff must take from learning chefs??? I know it handles my abuse. I've already had peanut oil catch on fire. =p. Those lids come in mighty handy! Just make sure to get some barkeepers friend and all that muck comes out.
Btw, le cordon bleu in France uses sitram cookware. Can you imagine the abuse this stuff must take from learning chefs??? I know it handles my abuse. I've already had peanut oil catch on fire. =p. Those lids come in mighty handy! Just make sure to get some barkeepers friend and all that muck comes out.
I tend to prefer old cast iron cookware(not the new fangled enameled versions). I can fry, simmer and bake in them and I routinely run them around 450 when cooking cornbread or frying. When properly seasoned, cast iron cleans up with a quick wipe and is near indestructible. If the coating is bad then simply re-season it in the oven.
New cast iron doesn't seem to be as smooth as older Griswold or Wagner pots.
You can pick up good deals on them at Yard sales and flea markets but usually not at antique stores. Kinda sounds like old razors.
New cast iron doesn't seem to be as smooth as older Griswold or Wagner pots.
You can pick up good deals on them at Yard sales and flea markets but usually not at antique stores. Kinda sounds like old razors.
YES! Sirtram Cybernox sells SS pans that have no coating. If I understand correctly, the metal is cured so that it has a very smooth and tight grain structure. I have had an large sauce pan for many yrs. and it is absolutely wonderful. You can scrub it with abrasives and does not affect the surface. Also you can go from stove top to oven.
Like ANY non coated pan it will not work if you put cold food into a cold pan.
Like ANY non coated pan it will not work if you put cold food into a cold pan.
At the cheap end there are the maintenance intensive cast iron and black steel pans that will last a life, and at the high end there are some terrific stainless pans from AllClad and the like.
Corn oil smokes at 450F. Any pan needs to survive at least this much heat. The problem ones are deficient because they use poor bonding, which guarantees that the bottom will be much hotter before the oil reaches temperature.
One thing I've done is stop using corn oil for everything. I use grapeseed oil for a lot of things because it smokes at only 392F. EVOO is even lower, but light olive oil can get hotter than corn. With a nice, heavy pan, heating the pan for a long time, moving the pan around the fire once in a while, and watching for the smoke point is a good way to gauge temperature. I also swirl the oil around the pan once it starts to ripple to make sure the pan's evenly heated. None of that adding cold oil to a hot pan at the last second for me. It's very different with thin materials, especially stainless steel which sticks.
One thing I've done is stop using corn oil for everything. I use grapeseed oil for a lot of things because it smokes at only 392F. EVOO is even lower, but light olive oil can get hotter than corn. With a nice, heavy pan, heating the pan for a long time, moving the pan around the fire once in a while, and watching for the smoke point is a good way to gauge temperature. I also swirl the oil around the pan once it starts to ripple to make sure the pan's evenly heated. None of that adding cold oil to a hot pan at the last second for me. It's very different with thin materials, especially stainless steel which sticks.
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Most professional kitchens except for the high end places with highly trained staff don't use top of the line cookware simply because of the abuse that it is subjected to. Even more true when the restaurant bases their business on high volume.
What you'll find where pans are concerned are the heavy aluminum Silverstone line variety. They take a lot of abuse but can get replaced once or twice a year without costing too much. They will serve you well in a home kitchen environment if you want to purchase from a restaurant supply house, or a shoppers club such as Sam's.
I have some Lincoln WearEver pans that simply cannot be killed no matter what. They're cheap, but half the dishes you ever ate in restaurants were probably cooked in them.
The only name you need to know for pans is "All-Clad".
"They cost money. They cost money because they save money!" -Cosmo Castorini in "Moonstruck"
-Greg
This reminds me of those Tabac threads. One size fits all, and all that rot. I think their lines are spotty, from some truly excellent stuff to some absolute crap. Aside from their MkII line and a few other items, you can get better stuff cheaper elsewhere. I wish they'd put back those 2mm they removed from their earlier MkII. I'd gladly pay triple.
