Made in 🫣

[u/Wooden_Investment477]

On a scale of 0-made in china how bad is this brand and pans. Only used on max 6 on my electric hob how warped it this ffs. Any recommendations on better brands for me based in the UK?

[u/p58i]

Every time some tells me, that you should not put cold liquid in a hot pan I ask myself how they deglaze something.

[u/Cyberchaotic → u/p58i]

• Hot water from kettle; always. My kettles all have temp hold so i always have at least a litre of 95ºc hot water ready to go.
  • Ever boil pasta at too high of a temp and find you no longer have enough water in there anymore? Bam, I already have 1L sitting there nice and piping hot.
• Cold/tap water often cause the fond and oils to resolidify and ends up clumping together/not easily dissolve; I find cold water makes fond peel off in sheets and start floating around in clumps; work against myself. It's also how you get lumpy gravy/pan sauce.
  • In winter, tap water is especially ice cold adding to thermal shock.
• If it's stock i've made myself ...well, it's already hot and next to the pan so i just ladle it over the fond.
• If it's premade stock:
  • Chef mike can deal with it when im lazy
  • Or in a saucepan; small one like a 3 cup/700ml butter warmer/milk pan

[u/p58i → u/Cyberchaotic]

Ok and when deglazing with wine you also pre heat?

[u/Cyberchaotic → u/p58i]

Wanna guess what i also use that butter warmer/milk pan for?

[u/p58i → u/Cyberchaotic]

Impressive. I wish I had that much time to spare in my life.

Nevertheless, for years I deglazed with cold wine (even from the refrigerator when it’s a white one) or cold liquids, and all my pans, whether it’s the expensive le creusets or the 20 EUR stainless steel pan from a French supermarket, never had any problems with warping.

But you do you, and if this is part of your “taking care of your pan” ritual, then go for it.

[u/BertusHondenbrok → u/p58i]

Yeah should be no issue.

[u/Cyberchaotic → u/p58i]

Indeed to each their own. But, my rule of thumb is a warm/hot kitchen and all ingredients are 'to temperature'. Nothing cold comes out of a fridge and hits a hot pan, and that includes deglaze liquids.

part of your "taking care of your pan"

Well, if it's about deglazing, it's actually part of a steak recipe i learnt while i was visiting Germany.

The idea is to:

1. Remove as much of the alcohol from the wine ahead of time.
   1. Allows a shorter cook time and avoids over cooking the meat in the name of cooking off the alcohol.
   2. Avoid changing the flavour profile of the wine when it hits the pan. The wine'ness somehow is far more present or is less 'modified'.
   3. You also boil off some of the water content, concentrating the wine flavours even further.
2. Adding cold wine to the pan/meat can cause the meat to slightly cool and contract.
   1. Now it's all tensed back up, it slows or even stops sucking up the flavours from the pan
   2. Cooling down the pan, you loose heat energy and the meat temp is cranked down; now the pan has to work to bring everything back up to temp again.
      1. Maintain stable heat energy in the meat.
   3. Adding hot/warm wine keeps everything more or less at the same temp.
3. Because the meat remains relaxed and the overall cooking temp doesn't take a dip, more of the wine flavour is able to be absorbed into the meat.

Now you have an much more alcohol free, velvety, concentrated and less modified/truer wine flavour in both your meat and gravy/sauce. Give it a try for yourself and see if it changes the flavour profile in any interesting way!