The precaution label on it says "use with low heat", and it's stainless steel pot, Does it imply that stainless steel is not recommended to use with high heat?
Why
What kind of pot is it? Is it a single layer of steel or triple layered?
Kenny lives in ChinaMade in China, I'm guessing?
Maybe a problem with translation?
Somewhat related question, and please forgive the ignorance. I ask from a learner's perspective ...
Other than foods that get boiled (noodles/rice), when is it appropriate to cook on high heat? I can't think of a food I've made in recent years that needed more than medium.
High heat us used when searing scallops, cooking steaks/chops,, when stir frying, etc.
Medium high heat is good when deglazing, with flambé', when reducing liquid sauces, concentrating broth/stock, bringing water to a boil, etc.
Medium heat is used for frying eggs, pancakes, french toast, grilled cheese, grilled PBJ's, steaming veggies, Toasting bread, making mac & cheese, for cooking canned veggies, basically any canned food that is to be heated on the stove top, instant mashed potatoes, making a roux/béchamel/volute, making gravies, making candies. i.e. melting sugar, , etc.
Lo heat is used for simmering pasta sauces, brazing, soups, e made mixes, such as dressing, poaching eggs, simmering bones and cartilage for stocks, and broth, making ganache, melting chocolate, making pastry cream, etc.
Usually, a recipe will give you the correct heat setting to use.
Seeeeya; Chief Longwind of the North
No, it won't, because you only want to sear a good steak for a few minutes on both sides - just enough to brown it well, so it's medium rare in the center.I think we should avoid high heat for cooking steaks or it will over burn easily
The stainless steel pan was bought for approx. $200 (usd) in early 90s by my parents and so it should be of decent quality. It still looks nice and is still being used today. One day after cleaning and rinsing it very thoroughly, I wiped it dry with a paper towel, and I put the towel nearby, I found that after hours part of the paper towel that it got wet turned purple or black I'm not sure. It's supposed to be water and paper only, how could it turn purple...
I don't have a picture on hand..... Is it abnormal??
Sometimes the metal will discolor as you described when a starchy food is cooked in the pan. It's harmless. Barkeepers Friend or other scouring powder will clean it off with no hard scrubbing.
Oh, that almost iridescent mark that you sometimes get on stainless steel pots. I use Lagostina stainless steel cleaner to wipe that off.
Sure. Actually, with BKF, there is no scrubbing required. The oxalic acid in the BKF removes the stains on contact.
...However, I did write "wipe off". No scrubbing needed with the Lagostina stuff either, for those iridescent discolourations.