Prefer wood utensils in stainless steel pans to avoid affecting the pan surface
Use wooden spatulas in stainless steel pans to reduce the chance of damaging or affecting the pan compared with metal tools.
The instructor prefers wood in pans, especially stainless steel, because it won’t affect the pan the way metal-on-metal can. This is a general utensil choice guideline for pan care.
The short version
- Wood is a safe default for stainless steel pans.
Why it works
/Wood is softer than metal, lowering the risk of scratching or scraping the pan surface./
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.