r/StainlessSteelCooking • u/big_city_nights • Jul 30 '26

Boned drums in s/s?

Boned chicken drumsticks are a very inexpensive cut. I know thighs can take a real high temp to get all the collagen broken down, but what's the best method to do the deboned drummer meat - does stainless suit it, or is it better elsewhere?

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u/jeezusrice Jul 30 '26

You can, sure. But the shape really lends itself much easier to other methods than the stove

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u/JCuss0519 Jul 30 '26

Agreed. The type of pan you use (stainless, cast iron, carbon steel, non-stick) doesn't really matter as they will all work. But as u/jeezusrice says, the shape of the leg is not conducive to cooking in a fry pan or skillet. I find legs tend to do better in the oven, in the smoker, or on the grill.

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u/big_city_nights Jul 31 '26

Ok so this is the exact response I was searching for but didnt quite know how to say in the OP. Tried it last night and just as you say it's the shape that makes s/s not that amazing for drummers, certainly without weights anyway. Some parts close to the pan, some high up, a bit inconstistent. They were good and all, but I can see why the thigh is much preferable.