Check a metal spatula edge for burrs before using it on stainless steel
Before using a metal spatula in a pan, ensure the edge is smooth and burr-free to avoid scraping the pan surface.
The instructor warns that a burr (a rough, unsmoothed bit of metal) can scrape the pan when you slide the spatula underneath food. Also consider whether your pan manufacturer recommends metal tools.
The short version
- Avoid metal-on-metal if your pan doesn’t recommend it.
- A smooth edge reduces the chance of scraping.
What you need
- metal spatulaoptionalInspect edge for burrs
What goes wrong
Using a metal spatula with a rough/burred edge in a pan
Inspect the edge; don’t use it if it isn’t smooth.
Why it works
/A rough edge acts like a scraper and can damage pan surfaces./
Learn next
Know when chicken skin will release by shaking the pan
Gently shake the pan; when the chicken is ready, it should release itself from the stainless steel surface.
Start chicken skin-side down in a cold stainless steel pan over low heat to crisp the skin
Put oiled chicken skin-side down in a cold stainless steel pan and cook on low heat to develop crispy skin.
Keep paper towels and a wet rag nearby when pressing oil to manage mess
Set up paper towels and a wet rag before you start pressing because oil extraction can get messy.
Why you should keep your knife sharp (a dull knife is more dangerous)
Maintain a sharp edge because dull knives require more force and are less safe than sharp knives.