Use lower heat lol
Seemingly within minutes on a high heat, the porridge starts to burn and stick to the pan (using milk) - is this typical with stainless steel pans? or do I need to change my technique? I use one of them electric hobs.
I am aiming to avoid the 'forever chemicals' type pans.
Use lower heat lol
You should not be using high heat. In most cooking, high heat is rarely used, usually only if you need to boil something. Even if you porridge needs to be brought to a boil, once it boils, you’d reduce the heat and let it simmer. Ideally, that’s little to do with the pan itself, and more cooking know how.
I used to use a different pan before, ceramic I think, where I would bring it to the boil on high heat, then reduce, without any issues. I figured with the instructions saying "bring to the boil" I would have to use a higher heat setting to get there, but I will try medium. I guess the tolerance is different when using a higher heat setting vs what I used before.
Yep, porridge is not a cook on high heat thing. Especially with milk.
You said it: high heat. And milk. Will burn. Not the pan's fault. If your hob is induction, it may have a set temp point: I'd not go much above boil point and still stir constantly.
Simmer, don't saute
You're cooking at too high a heat, with too little water, or for far too long. And I've never cooked my oatmeal in milk, that's something I add in after it's finished.
I think what you're doing wrong is eating porridge Are you a bear from a fairy tale? Or perhaps a pauper from a Charles Dickens novel?
Your comment has been removed, please follow Rule 5 and keep your comments kind and productive. Thanks.
I have a rice cooker with a stainless steel pot. Cooked breakfast cereal turns out great in these gizmos!
High heat is the problem. You can't rush it. The oats need time to hydrate. If you want it quick, you can pre-prepare it and heat it up quickly when you want it. Put all the ingredients into the pan a few hours before (or the night before) and leave it. The oats will be fully hydrated, so they won't need to be cooked to achieve that. All you'll need to do is heat it. The only real problem with this method is you'll never want to make it any other way ever again. I use equal measures of oats, milk and water.
Can you leave milk out overnight?
one or both of ...
I was reading that a thicker steel may be required so I will look into that after trying the medium heat next time. I just thought it was strange that it immediately started to burn on the stainless steel pan.
How does it handle curds and whey?
Soak overnight, turn the heat down, use a heat diffuser and stir more often
"high heat".... Nope you are doing everything right for fast and sticky
Low and slow