Heating stainless steel mixing bowls

"krimmie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello all,
I have a professional set of flat bottom SS mixing bowls. I have
wondered if there was a reason I couldn't use them on the cook top? I'm
not talking about boiling with them....maybe melting butter/chocolate.
Anyone ever use them this way?

You must be very, very, gentle or you can warp them and burn the contents.
They are much thinner than a typical pan and will tend to easily scorch.

Edwin Pawlowski spaketh thusly:

Quoted message said:

"krimmie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello all,
I have a professional set of flat bottom SS mixing bowls. I
have wondered if there was a reason I couldn't use them on the
cook top? I'm not talking about boiling with them....maybe
melting butter/chocolate. Anyone ever use them this way?

Quoted message said:

You must be very, very, gentle or you can warp them and burn the
contents. They are much thinner than a typical pan and will tend
to easily scorch.

I've got a cheapie (Dollar Store) one that is -very- thin, it's
got the living daylights scorched out of it, and it's from using
it maybe 5 or 6 times as a mini Wok. Just for flash sauteing
veggies, I wouldn't be stupid enough to try and do rice in it.
I'll probably use it a few more times until it's time to pitch it,
then I'll go buy another one (maybe a stack of 'em <g>😉 Why?
Because I can get the intense heat without risking burning up my
good non-stick pans. Couple spoonfulls of Sesame oil, chop, chop,
toss...BAM!

--
_________________________________________
If u are gonna say that I said something,
please say what I REALLY said. ($1 Earl)

Thanks for the replies. I was mainly concerned for the cook-top
surface, but it should be fine at such low temps.

krimmie said:

Hello all,
I have a professional set of flat bottom SS mixing bowls.

Um, what are "professional" stainless steel bowls... typically
professional kitchens have the cheapest lightest weight stainless steel
bowls they can find.

Quoted message said:

I have
wondered if there was a reason I couldn't use them on the cook top? I'm
not talking about boiling with them....maybe melting butter/chocolate.
Anyone ever use them this way?

Sure, I heat in stainless steel bowls all the time with boiling water,
but as a double boiler... great for melting chocolate or butter... I
wouldn't heat in them directly. Don't you own any cook pots? duh

Sheldon

krimmie said:

wondered if there was a reason I couldn't use them on the cook top? I'm
not talking about boiling with them....maybe melting butter/chocolate.
Anyone ever use them this way?

Put them over a pan of hot water like a double boiler.

nb

I-zheet M'drurz said:

I've got a cheapie (Dollar Store) one that is -very- thin, it's
got the living daylights scorched out of it, and it's from using
it maybe 5 or 6 times as a mini Wok. Just for flash sauteing
veggies, I wouldn't be stupid enough to try and do rice in it.
I'll probably use it a few more times until it's time to pitch it,
then I'll go buy another one (maybe a stack of 'em <g>😉 Why?
Because I can get the intense heat without risking burning up my
good non-stick pans. Couple spoonfulls of Sesame oil, chop, chop,
toss...BAM!

Why not just get a Wok then? It'll last a lot longer than ten uses.
Stainless steel cookware isn't intended to be disposable. Right tool for
the job and all that...

--
Siobhan Perricone
"You know, I used to think it was awful that life was so unfair; then I
thought, 'Wouldn't it be much worse if life *were* fair, and all the
terrible things that happened to us come because we actually deserved
them?' So now I take great comfort in the general hostility and
unfairness of the universe."
- Marcus, Babylon 5, "A Late Delivery from Avalon"

krimmie said:

Thanks for the replies. I was mainly concerned for the cook-top
surface, but it should be fine at such low temps.

I have one that I use like a double boiler over a pan of simmering water
sometimes because I like the shape better than my double boiler for certain
types of cooking (like melting chocolate and whisking things into it).

--
Siobhan Perricone
"You know, I used to think it was awful that life was so unfair; then I
thought, 'Wouldn't it be much worse if life *were* fair, and all the
terrible things that happened to us come because we actually deserved
them?' So now I take great comfort in the general hostility and
unfairness of the universe."
- Marcus, Babylon 5, "A Late Delivery from Avalon"

In article <[email hidden]>,

krimmie said:

Hello all,
I have a professional set of flat bottom SS mixing bowls. I have
wondered if there was a reason I couldn't use them on the cook top? I'm
not talking about boiling with them....maybe melting butter/chocolate.
Anyone ever use them this way?

Yes,

Used to work fine.

I now do jobs like that in the microwave in glass tho'.

For melting chocolate, you will want to use 2 bowls to keep from
scorching. One floating in a larger one filled with water to get a
"double boiler" effect.

Yes it works and yes I've done it.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

In article <[email hidden]>,

krimmie said:

Thanks for the replies. I was mainly concerned for the cook-top
surface, but it should be fine at such low temps.

I'd NEVER do it to my glass top!
But on an old style electric burner, it was never a problem.

Just use low heat like you said. ;-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Siobhan Perricone spaketh thusly:

Quoted message said:

"I-zheet M'drurz" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I've got a cheapie (Dollar Store) one that is -very- thin,
it's got the living daylights scorched out of it, and it's
from using it maybe 5 or 6 times as a mini Wok. Just for
flash sauteing veggies, I wouldn't be stupid enough to try
and do rice in it. I'll probably use it a few more times
until it's time to pitch it, then I'll go buy another one
(maybe a stack of 'em <g>😉 Why? Because I can get the
intense heat without risking burning up my good non-stick
pans. Couple spoonfulls of Sesame oil, chop, chop,
toss...BAM!

Quoted message said:

Why not just get a Wok then? It'll last a lot longer than ten
uses. Stainless steel cookware isn't intended to be disposable.
Right tool for the job and all that...

Had a real Wok at one time in life, found that it was hard to get
it hot enough. That was with a gas range, now I'm electric and
I'm assuming it would be even tougher, no? Anyway, smaller bowl
equals less to heat up, the way I figure.

--
_________________________________________
If u are gonna say that I said something,
please say what I REALLY said. ($1 Earl)

In article <[email hidden]>,

I-zheet M'drurz said:

Siobhan Perricone spaketh thusly:

Quoted message said:

"I-zheet M'drurz" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I've got a cheapie (Dollar Store) one that is -very- thin,
it's got the living daylights scorched out of it, and it's
from using it maybe 5 or 6 times as a mini Wok. Just for
flash sauteing veggies, I wouldn't be stupid enough to try
and do rice in it. I'll probably use it a few more times
until it's time to pitch it, then I'll go buy another one
(maybe a stack of 'em <g>😉 Why? Because I can get the
intense heat without risking burning up my good non-stick
pans. Couple spoonfulls of Sesame oil, chop, chop,
toss...BAM!

Quoted message said:

Why not just get a Wok then? It'll last a lot longer than ten
uses. Stainless steel cookware isn't intended to be disposable.
Right tool for the job and all that...

Had a real Wok at one time in life, found that it was hard to get
it hot enough. That was with a gas range, now I'm electric and
I'm assuming it would be even tougher, no? Anyway, smaller bowl
equals less to heat up, the way I figure.

No...
The way the Wok is made, it will heat up faster and more evenly than a
steel bowl.

I speak from experience. :-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Katra said:

In article <[email hidden]>,

I-zheet M'drurz said:

Siobhan Perricone spaketh thusly:

Quoted message said:

"I-zheet M'drurz" <[email hidden]> wrote:

Quoted message said:

> I've got a cheapie (Dollar Store) one that is -very- thin,
> it's got the living daylights scorched out of it, and it's
> from using it maybe 5 or 6 times as a mini Wok. Just for
> flash sauteing veggies, I wouldn't be stupid enough to try
> and do rice in it. I'll probably use it a few more times
> until it's time to pitch it, then I'll go buy another one
> (maybe a stack of 'em <g>😉 Why? Because I can get the
> intense heat without risking burning up my good non-stick
> pans. Couple spoonfulls of Sesame oil, chop, chop,
> toss...BAM!

Quoted message said:

Why not just get a Wok then? It'll last a lot longer than ten
uses. Stainless steel cookware isn't intended to be disposable.
Right tool for the job and all that...

Had a real Wok at one time in life, found that it was hard to get
it hot enough. That was with a gas range, now I'm electric and
I'm assuming it would be even tougher, no? Anyway, smaller bowl
equals less to heat up, the way I figure.

No...
The way the Wok is made, it will heat up faster and more evenly than a
steel bowl.

I think you meant to write "a *stainless* steel bowl", a typical wok IS
a steel bowl.

Sheldon

Sheldon said:

Katra said:

In article <[email hidden]>,

I-zheet M'drurz said:

Siobhan Perricone spaketh thusly:

>"I-zheet M'drurz" <[email hidden]> wrote:

>> I've got a cheapie (Dollar Store) one that is -very- thin,
>> it's got the living daylights scorched out of it, and it's
>> from using it maybe 5 or 6 times as a mini Wok. Just for
>> flash sauteing veggies, I wouldn't be stupid enough to try
>> and do rice in it. I'll probably use it a few more times
>> until it's time to pitch it, then I'll go buy another one
>> (maybe a stack of 'em <g>😉 Why? Because I can get the
>> intense heat without risking burning up my good non-stick
>> pans. Couple spoonfulls of Sesame oil, chop, chop,
>> toss...BAM!

>Why not just get a Wok then? It'll last a lot longer than ten
>uses. Stainless steel cookware isn't intended to be disposable.
>Right tool for the job and all that...

Had a real Wok at one time in life, found that it was hard to get
it hot enough. That was with a gas range, now I'm electric and
I'm assuming it would be even tougher, no? Anyway, smaller bowl
equals less to heat up, the way I figure.

No...
The way the Wok is made, it will heat up faster and more evenly than a
steel bowl.

I think you meant to write "a *stainless* steel bowl", a typical wok IS
a steel bowl.

I think you meant to write, um, nothing. Instead of being the [censored] you are.

Pastorio

"krimmie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello all,
I have a professional set of flat bottom SS mixing bowls. I have
wondered if there was a reason I couldn't use them on the cook top?

Not a good idea. Take a look at most of the stainless steel pots and pans they
almost always have an alloy sandwiched between the layers to diffuse and even
the heat dispersion. Using the pan on a burner will yield hot spots and burn
the stuff you're trying to melt. Use the bowl as a double boiler top.

Dimitri