Frying pans

After all, when the meat has been seared and has gotten that delicious crispy layer it will release itself from the bottom of the pan. The important thing here is patience. When you add a piece of chicken filet to your stainless steel pain without a nob of butter you probably can’t wait to pry it from the bottom. Discipline is key! Just wait a little longer and you will see that the meat will let go of the bottom on its own. That crispy brown layer you end up with is absolutely delicious!

Stainless steel frying pans do not have a non-stick coating. As a result you will prepare your meat and other products on the steel itself. This seems to be a disadvantage, however, it is actually perfect when you want crispy food!