Suthseaxa
Senior Cook
I am trying to perfect the method of a Persian tahdig, steamed rice with a crispy base. I used to make it in a teflon saucepan, but then I reasoned that having effectively dry teflon on the heat for a long time is not good.
So I moved over to a type of ceramic saucepan, but it seems that the oil used in making the base formed a sticky layer over the base of the pot (which I cannot get rid of, no matter how much I try )
Now I've gone back to stainless steel: I burnt it the first time (cooked faaar too long). The next time I used more oil. Then the crust was too oily. However, I have noticed that the bottom of the pot does not stick as much now, which leads me to....
...can I season stainless steel? I feel like I've inadvertently done so.
I also have another teflon saucepan with a heavier base. Having this on the heat for a while may be better, but do I run the risk of ruining the coating again?
So I moved over to a type of ceramic saucepan, but it seems that the oil used in making the base formed a sticky layer over the base of the pot (which I cannot get rid of, no matter how much I try )
Now I've gone back to stainless steel: I burnt it the first time (cooked faaar too long). The next time I used more oil. Then the crust was too oily. However, I have noticed that the bottom of the pot does not stick as much now, which leads me to....
...can I season stainless steel? I feel like I've inadvertently done so.
I also have another teflon saucepan with a heavier base. Having this on the heat for a while may be better, but do I run the risk of ruining the coating again?