Butter and frying pan question

(Todd Chester) #1

Hi All,

I have two 11-1/2 in saute pans. I just got my new 9-1/2 inch frying pan for frying eggs (in butter):

https://www.webstaurantstore.com/vollrath-3809-optio-9-1-2-natural-finish-fry-pan/9223809.htm

It works wonderfully. I am very pleased. Cleans up nicely, very light, wonderful fried eggs.

I have noticed on my saute pans, if I melt butter it turns brown pretty quick. But in my new frying pan, butter turn clear and bubbles like water. It takes a long time to brown.

Any idea what the difference is?

Many thanks,
-T

#2

Tried to follow the link but it says the page doesn’t exist. So this is just my experience. I now only cook in stainless steel or carbon steel. Cast iron is great but I don’t have one.

When I used to use coated pans, I noticed that they tend not to brown as well. Everything seems crisper in the pans I have.

I’m sure the more scientifically verse can give you a technical reason,

(You've tried everything else; why not try bacon?) #3

Probably takes longer to heat. The thicker the pan, the longer the warmup time. If your sauté pans are aluminum, they are probably heating faster. Once they are fully warmed up to the temperature of the burner, however, both metals should do an equal job of burning your butter.

The sauté pans probably need to be on a lower heat, if you are going to melt butter in them. Unless your recipe calls for a dark roux.

#4

Simply a difference in pan thickness and/or how it absorbs heat vs the others. In my cast iron I can hit it with decent heat, let it warm up and fry things in butter easy. In my super expensive stainless set, just SLIGHTLY above low heat, and once the butter starts melting I have to start and turn it down to low to avoid destroying things. Different pans cook extremely different.

(Todd Chester) #5

That explains a lot

(Todd Chester) #6

I forgot the “l” at the end:

(KCKO, KCFO 🥥) #7

In my experience two things can easily effect butter getting browned too quickly.

The pan’s weight & how thick the bottom of the pan is.

The temperature when you put the butter in the pan. Too hot and browning can quickly become burned.

(Jane) #8

^^^ this

OTOH browned butter can be pretty delicious so not seeing the problem LOL

I know when I make my own ghee I use a pan that heats evenly and keep the temp low so it bubbles and doesn’t brown too quickly.

One time I wasn’t watching it closely and had the temp too high and made brown ghee instead of dark yellow. It was still ok - just had a nuttier taste.