I got this 10-inch stainless steel pan at home goods for $12 since it was missing its price tag and they couldn't find it in their system so they just grabbed the tag from a cheap nonstick pan to scan. This is my first stainless steel pan and I plan to use it to cook chicken and steak under my broiler since broiling is the closest thing to grilling without an actual grill, and then I can throw the pan on my stove top and make a sauce out of the fond



Will this work as well as I hope it will? I'm afraid of the heat of the broiler scorching or warping my nice new pan since I would want to get it as close to the heating element as possible (without the pan touching it)



Or can stainless steel hold up to a 525 degree broiler just fine?

Bump

it's fine, it's a nice thick pan. I've only heard about stainless warping on this forum. I 99% sure that's 2mm thick flimsy chinese crap that might not even be stainless. I don't even know where one finds that kind of crap.

if the meat sticks it's not seared yet so be patient and don't rip it. worst case you drop a spoon of water next to it and it will release. being able to put it in the oven is one of the advantages of stainless. just don't forget that the handle is hot when you're making the sauce

Good up to 600F. Next time use google you faggot

>>19194537 (OP)

there is no point doing steak or chicken like that. at least you don't need a SS pan for that. just season your steak with salt, let it rest for 2 hours and cook it on high heat. the thicker your pan is the better the result will be.

chicken sauces are usually made separately and then you just toss your chicken into the sauce bowl when it's ready

>>19194537 (OP)

>since it was missing its price tag and they couldn't find it in their system so they just grabbed the tag from a cheap nonstick pan to scan.

Are they fucking retarded

>>19194537 (OP)

If you want "closer to grilled" via broiler, you'd use a broiler pan, since the point of a grill is to let fat drip off. This means you're not using the drippings in quite the same way. If you want the "make sauce from fond" experience, then you pan fry the steak.

Pan warping has more to do with speed of temperature change rather than temp itself, but if it warps (spins on a flat surface or liquid pools in one spot when placed on a level surface), you have to heat it on low 10 mintues, then beat it back into shape with a mallet. Look up videos for this. Before you cook on it, heat it up very slowly at first; it may help it settle or break in.

Watch this before you cook meat in a stainless pan: https://www.youtube.com/watch?v=8ye1hqMjV5k [Embed]

Watch this to get an idea of how to make sauce from a broiler/roasting pan sediment (fond): https://www.youtube.com/watch?v=vrkkYLxui-g [Embed]

Good luck!
