How to Properly Cook With Stainless Steel Pans | Made In Cookware

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How to Properly Cook With Stainless Steel Pans | Made In
Stainless Steel is the most versatile cookware material, due to its responsiveness to heat changes, which allows you to cook practically anything you want to perfection (well, besides scrambled eggs, you might want to use Non Stick for that). But whether you're searing, sautéing, boiling, braising, or reducing, Stainless Clad can get the job done to perfection. It’s why it continues to be a mainstay in restaurants all around the world. And yet, there are many things about cooking with Stainless Clad that can be daunting, like food sticking or burning. However, if you use the right technique, all of that is easily avoidable. In this video, we break down the techniques you need to know to cook anything (well, almost anything) in Stainless Clad Cookware.
#stainlesssteel #stainlesssteelpan #stainlesssteelpans
What You’ll Need:
Stainless Clad Pan
Video Breakdown:
0:00 Start
0:37 How To Properly Cook With Stainless Steel Pans
1:21 The Bead Test
2:37 Cooking With Stainless Steel
4:06 Cleaning Stainless Steel
4:30 Reminders
Read the Full Guide Here: madeincookware.com/blogs/cook...
Shop Stainless Steel: madeincookware.com/collection...
Shop More Cookware: www.madeincookware.com/

Опубликовано:

27 июн 2024

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Комментарии : 569

@christopherbondi7082 2 года назад

I only owned cast iron and carbon cookware. I watched countless videos and decided to get a stainless steel pan. ATK rated the D3 allclad the best so ordered one. Well it never made it past holding it. The handle is thin,curved, and extremely uncomfortable. Kept spinning in my hand. Sent it back and purchased the madein. Used it for the first time yesterday and love it.

@MadeInCookware 2 года назад

Thanks Christopher! Really nice note we appreciate it

@julianvickers 2 года назад

The All-Clad handle is not cushy, and that's by design. It's not for everyone of course, but if you found that it kept spinning in your hand, then you likely were holding it incorrectly. One of the reasons that ATK likes the handle so much is that when you're holding it correctly (with your thumb in the groove), it is actually more spin resistant than most handles.

@christopherbondi7082 2 года назад

@@julianvickers Ahh that must be it I was holding it wrong. I am 62 and cooking for myself for over 40 years. I own Victoria, Lodge,Stargazer,Matfer, Griswold, Missen, Madein, and numerous other companies products. I have never had a problem holding a single one. The allclad has a poorly designed handle in my opinion. I have a wide hand and could not get a comfortable grip on it even with my thumb in the groove. Trust me I was excited when it came and wanted to love it. Was really hesitant about sending it back but knew I would never use it.

@julianvickers 2 года назад

@@christopherbondi7082 As I said, the handle isn't for everyone. It's one of those love it or hate it things, and ATK seems to love it. I have a couple of All-Clad pieces and the handle doesn't bother me personally. If you haven't completely been turned off from All-Clad, you may like their D3 Everyday line, which has a completely redesigned handle, or the D3 "Curated" line, exclusive to Crate and Barrel, which also has a differently redesigned handle.

@christopherbondi7082 2 года назад

@@julianvickers Will check them out. Thanks for the info.

@farhanehs 2 года назад

One suggestion (actually, I wish everyone producing cooking videos would do this): whenever you refer to "keep it on low heat, medium heat, whatever".... please zoom in on the flame so we have a visual representation of what exactly you mean by low/med/high. Everyone has different settings on their stove and everyone has different interpretations of what each of these levels mean. So a close-up of the burner showing the actual flame will be really helpful on these videos, especially for novice cooks. Thanks!

@MadeInCookware 2 года назад

Thanks for the feedback, Farhaneh!

@darrylhill2572 2 года назад

Whatever your settings are on your cooktop, you should have a start (lowest setting) and a end (highest setting). Chances are, the middle of those two points are medium heat. Between medium and low, is medium low heat. Between medium and high, is medium high heat.

@jc3drums916 2 года назад

@@darrylhill2572 Different cooktops have different BTU ranges. What you are describing is exactly what the OP was implying was unreliable.

@carsandsteak8961 2 года назад

@@jc3drums916 i like the constructive feedback

@crystalborne8315 2 года назад

@@jc3drums916 Not everyone uses gas stoves.

@IEdjumacate 2 года назад

Quick tip - if you plan on eating your salmon skin, always plate with the skin side up! This ensures that your skin will stay crispy tasty. Skin side down will make your skin soggy, nobody wants soggy skin!

@Joetrout 2 года назад

So what makes u think he was gonna eat the skin? He placed it in the bottom which tells me he was not planning on it. I also never heard him even mention that he was

@IEdjumacate 2 года назад

@@Joetrout that’s why I said IF. Jeez, who shit in your cereal? Just a general tip.

@Joetrout 2 года назад

@@IEdjumacate no one asked you were not the chef here. Most already know

@IEdjumacate 2 года назад

@@Joetrout having a bad day?

@Joetrout 2 года назад

@@IEdjumacate no enjoying this

@shawnhampton8503 2 года назад

Learned about "hot pan + cold oil = food won't stick years ago. Love the the phrase "we are here to cook the food not the oil"!!!! Great video!!!

@Jholdford Год назад

Frugal Gourmet

@alexnelson6196 Год назад

I remember Jackie Chan cooking and saying not to add the oil until you’re ready to put the food in. Now it makes sense!

@devrincs 2 года назад

Best tips - please more of these. This host is a perfect blend of teacher and personally relatable. More!

@fatbackfunk Год назад

Agreed!

@magno5157 2 года назад

That's the proper way of explaining the bead test! Too many videos just tell you if you can see beads on the pan, then it's ready. lol they never bothered to deal with overheating the pan.

@Joetrout 2 года назад

Exactly i always heard “till it beads and slide off” i thought it meant what he said not to do! Bounce off! Now i know thats too hot

@mikefisc9989 Год назад

It's actually called the Leidenfrost Effect.

@hamidnia7242 8 месяцев назад

That golden temp is called Leidenfrost and it’s equal to 380 F for water (it’s different for other liquids) This is the temp for water to form a bead and will float over a layer of steam. The reason food doesn’t stick to the pan at this temp, is the same as the water doesn’t wet the pan. Food has water content and when it hits the surface, same as water bead, it’ll float over a layer of steam and prevent from sticking. Thanks a lot for the content! I love your video and your way of presentation! ❤❤

@huntstyle 4 месяца назад

Thanks for this comment! I was just about to ask what the actual temp is. I have an infrared thermometer, so no need to guess or "feel" for the right temp!

@mexheix 3 месяца назад

The reason that your food doesn't stick to your pan is not because of Leidenfrost effect, because the weight of your food will exceed that layer of steam, and your food is definitely not floating on steam. the reason I think your food doesn't stick is because the oil has exceeded smoking point and has formed a thin polymerised oil layer on your pan, which is a natural non stick layer, and you need enough oil to do that too, because the oil needs to fill the micro gaps on the surface of your pan. Therefore, your pan will still be non stick even after your pan cool down, which also prove it is not Leidenfrost effect because you don't need to keep your pan constantly at 380 F after you have heated your oil. Believe me, even if you heat up your oil from cold pan, if the oil reached smoking point for about 15 seconds, it will be non stick.

@blkfeet29 2 года назад

Good job in picking this man to represent your cookware. He is great in front of the camera.

@jdavis018 2 года назад

We need more of Steve! These are the concise and helpful gems that us folks with non-culinary backgrounds need! Great stuff, keep them coming!

@crystaljones1747 6 месяцев назад

Ever since I’ve watched this demonstration, I’ve been using these INVALUABLE tips and haven’t looked back. Thank you Sir Steve!!🙌🏽👏🏽🙌🏽

@haleywinters6540 2 года назад

THANK YOU! I had no idea about not putting oil on a cold pan. This video made me more confident in buying stainless clad. Love Steve! Would love to see him do more videos with tips/tricks. I hope to see videos on knife skills and care as well. Great video!!!

@alicebingham9796 2 года назад

I'm late but am also a cook. This advice is objectively poor. If you want to shallow fry or saute, add oil to the pan cold and let it heat up to a shimmer. Your oil will not burn provided you arent using extra virgin olive oil (which is why we dont cook with but use it in sauces and for dressings). You are likely to hurt yourself if you add water to a very hot pan and then add oil, even if it looks like it has evaporated.

@shotarodeniet3301 2 года назад

@@alicebingham9796 this is just not true, water to hot oil is what causes the problems, reverse there is nothing to worry about. In fact your comment is completely redundant and really not helpful. Why adding oil later is key is that the pan is hotter than the oil. Once the oil is ready, and food is added, the pan holds heat to not drop the temperature of the oil/pan once you add food to the pan.

@richardgrier8968 2 года назад

Loooong ago I got a book on Chinese cooking, written by an actual Chinese chef who was pretty funny and loved criticizing American cooking. He said there was a well known maxim in China that was “hot pan, cold oil.”

@imrealgx.x7719 2 года назад

I learned to take care and a little extra patients about when the heat is right. Thanks. I needed that. He actually showed cooking and piece of salmon which I love to do, but I never turn it over. I leave it on the skin side because it becomes like potato crisp which is how I like it. The heat rises to continue to reach the top of the salmon for just the right amount of cooking.

@naomiking8038 2 года назад

I bought a set of Made-In Cookware and everything this gentleman said is absolutely true! I love this product

@stephenscott6570 2 года назад

Thanks Mr. Barnett, your easy going attitude makes learning less stressful.

@donmyers2953 2 года назад

Steve, enjoyed the video very much. Years ago I spent a small fortune on stainless cookware but, just gave up on trying to make it work. After watching your video I will definitely pull the set out again and give your method to madness a try Thanks Don

@naeemabarnett265 2 года назад

Another awesome demonstration! These are so helpful in making sure I use my Made In products properly. Keep them coming Steve!

@raffinataonline Год назад

Thank you. Just got my first stainless steel pan in years, and needed a refresher course! 👏

@lauriebartels1944 Год назад

Steve, you are thoroughly enjoyable to watch and listen to! Your explanations are crystal clear and I learned something new regarding both the appropriate way to check the bead test and the hand-over-the-pan test. Thanks!

@MadeInCookware Год назад

Awesome, thank you!

@Joetrout 2 года назад

Its just knowing how to properly use stainless clad pans. I saw a couple of cooks once making eggs at a high end hotel once. The pans they were using were pretty banged up but those eggs would slide right off! Very impressive!

@EnterJustice 2 года назад

1: preheat the pan, no oil in cold pan! - do the 'bead test' (water forms 'dancing beads' on pan surface, can hold hand 5" above pan surface - explosion = too hot) 2: oil should shimmer (thin out, ripple), but not smoke! 3: food should be at room temperature 4: can go into the oven (800°F, ca. 425°C) to finish 5: wipe off with paper towel

@joebenson528 2 года назад

#3 is wrong. Unless you want overcooked meat you DO NOT cook it from "room temperature" (65-72 Fahrenheit). You should take it out of the fridge ~10-15minutes before it hits the pan. A properly cooled fridge should be 40F throughout so your meats should be around 55 degrees when it starts cooking. And if you're a heathen that likes overcooked (aka "well done") steak I suppose cooking from room temperature is fine...

@alicebingham9796 2 года назад

@@joebenson528 Incorrect. Meat cooked from room temp will be more predictable, get a better sear and hold onto its juices better. Large temperature jumps are going to negatively affect the outcome of your food. In both flavour and texture. Source- im a professional cook. I reccomend looking up j kenji lopez alts serious eats reverse sear method for steak for a good explanation on this.

@cafaro0 2 года назад

No oil on a cold pan is a new thing for me to learn. Thank you for the tip!

@awesomestuff9715 2 года назад

i do recommend using oil on a non-stick pan though, because it is very easy to overheat that and damage it.

@MS-mr4zm 2 года назад

It doesn’t matter, if anything you want to make sure the oil is at the right temp period, you know how it WONT “explode” In the pan no matter what ya do? You put the oil in before pan gets super hot & bring it up to heat. This is how I already know this guys…..no pro lol also, one of the most common things to put in oil Initially when cooking? Garlic. And you never wanna put garlic in too early or in oil That’s too hot, winds up cooking to fast losing flavor & getting bitter instead of infusing the flavor into the oil.

@2adamast 2 года назад

A meaningless tip, Oil gives a view on pan temperature and if it got already bad during the short warming up , it’s not a baking oil and shouldn’t be used.

@awesomestuff9715 2 года назад

@@2adamast meh, personally, I always heat up the pan before adding the oil (except when using nonstick) This is so that I can do the water test, and also there are some people that say that heating the pan up with oil will cook more, which will cause it to oxidize more, but there aren't really any cons to follow "hot pan, cold oil" rule so I just do that anyways. Also people say that it helps with making the pan stick less

@joebenson528 2 года назад

@@awesomestuff9715 I recommend tossing non-stick pans entirely. Stainless, (Synthetic Free) Granite, and Cast Iron are the only way to go if you value your health.

@boss-lyfe Год назад

The perfect video, no fluff and stright to the point. I now have enough courage to buy a stainless steel set 😀

@MadeInCookware Год назад

Let us know if you need any help selecting a set that’s perfect for you !

@James-tj2mj 2 года назад

This is the best and most informative instructional I've come across on, as the title says, cooking properly with stainless steel pans (and I also highly recommend Steve's How To Properly Clean Stainless Steel Pans video). Thanks to this video I can now cook eggs in my 10" All-Clad stainless pan without ANY sticking at all. Thank you Steve!

@michelekaufman8428 2 года назад

Great video all around. I can't wait to see and hear more tips, techniques and tricks from Steve. Nice lemon juggling too.

@crhymes2007 2 года назад

Steve is adorable! I loved watching him cook!!

@missygrossman225 Год назад

You are my hero. This video was concise and to the point. Gave me exactly what I was looking for. Thank you!!!

@mottmusic101 2 года назад

Short, sweet, memorable; just right!

@chip_malt 2 года назад

So helpful. I love Steve's Franchise.

@lisam.4640 2 года назад

Thank you for the tips. I always burn the oil in my pans. Just received my new 12inch skillet. Can't wait to use it.

@MadeInCookware 2 года назад

Good Morning! We are back in the kitchen with Steve talking all things Stainless Steel. Let us know what you'd like Steve to cover next week.

@TheWozz711 2 года назад

Good morning! I'd love to see what things we can do to make our stainless steel cookware non-stick. Also, what are some things that we can do or can't do with stainless steel that we may or may not be able to do with ceramic, cast iron, etc.?

@tomc8115 2 года назад

Any tips for cooking with an induction cook top would be much appreciated

@aledaabraham1810 2 года назад

Question that I always get different answers to. Should/can you wash pans while they're still hot? Like right after or a few mins after cooking.

@tomc8115 2 года назад

@@aledaabraham1810 I think it's the best time to clean them, after cooking, while the cookware is still warm, perhaps after they've had a bit of a soak in soapy water. Of course, that's also the time people are hungry and want to eat! 😃

@chip_malt 2 года назад

@@aledaabraham1810 no, you can thermal shock your pans which is not great for them!

@juliekrause4248 2 года назад

OMG!!! Thank you so much!!! I love this cookware.

@jzmn4676 2 года назад

such a great video! short and to the point and super informative, thank you so much!

@Scouter5050 Год назад

Simple and straight to the point, thank you.

@joycelynstevenson1869 2 года назад

I love this product. Thanks for the great tips!

@ndc216 2 года назад

Another great tutorial! Steve is killin' the game!

@ruthmiller5588 Год назад

I had various sets of cookware in my almost 50 years of cooking. Mister decided I needed "real" pots and pans. I did my homework on what stainless cookware I wanted. I was dead set that all clad would win my heart. It didn't make it past reading about it. When I read about Made In, I was excited. I bought the small and larger saucepans and was impressed that the lids weren't "extra". I also ordered the md stew pot and the 10 qt stew pot with lids. Oh my!!! How much do I love this cookware? I love the performance of this cookware. I so love it that I ordered another small saucepan and a carbon wok sort of pan. I can't say enough good things about Made In products.

@MadeInCookware Год назад

Thanks Ruth!!

@jenniferhale9762 2 года назад

Thank you Steve! I'm trying to teach myself to cook for my kids. I've burned so many things on the stove. This video was straight to the point and very helpful! I can see what I've been doing wrong with controlling the heat of my pans.

@ghanus2009 11 месяцев назад

HEat management is a real thing. Many people use way too high heat when cooking, or way too low. Its a tricky thing to get down, but once you do, youll know.

@animepabu5526 7 месяцев назад

@@ghanus2009yea that water drop test will help out a lot to learn

@thelastchief3817 2 года назад

5-second test. Excellent advice. Thanks.

@Esonar 2 года назад

Wow this is great for a newbie like me. Just learning this is huge.

@canerkocamaz 2 года назад

Thanks for the bead test tip. Very helpful!

@bitmasterb 2 года назад

Your video was great!! Very helpful and informative thank you !

@dennisnewby7706 4 месяца назад

Wow, I didn't know.Well I learned something new today. I was just saying today that I want some more new cooking pots, pans, etc. I am really considering Stainless Steel now.Thank You.

@nadew.02 Год назад

We use stainless steel in our household a lot so your stainless steel videos are great for me. Thank you so much.

@MrCoCoVerade 2 года назад

Great video! He’s friendly and easy to follow

@milliet4982 2 года назад

Love love love!! Thank you for this tip!

@MsAghani84 2 года назад

Man how did You know I needed this information! I’ve always struggle with my steel pans and the right temp 🥰 Thank You for this 💎

@shanahd.4262 2 года назад

Wow, I am really impressed Steve. I actually had a couple of take aways. Sold, I am a subscriber!

@shanl9583 2 года назад

thanks for the advice and knowledge !!

@donsmolik5649 2 года назад

Heat control rules. Such awesome tips!

@DJpartymaker 2 года назад

Thank you Steve very well explained

@heni63 2 года назад

That was amazing thank you!

@parinismail9520 5 месяцев назад

Thank you I use Stainless Steel pots and pans for years I enjoy cooking on stainless pans thank you for your advice

@KarenLorre Год назад

Steve, you are charming, fun, and very clear! Thanks so much! It was a great reminder!

@brentcarlson3652 2 года назад

I'm new to Made In. I love your style Steve! Keep the videos going!

@ericsacks5684 2 года назад

Awesome job Steve. Love our Made In products!!

@colleenkennealy3505 9 месяцев назад

Short and to the point. Thanks, Steve. I'm ready to get a nice stainless steel pan and you told me what I need to know.

@MadeInCookware 9 месяцев назад

Right on!

@dubs3400 3 месяца назад

I usually clean our stainless steel pans with only hot water. After cooking at the correct temperature, most foods release from the pan without leaving behind much residue and clean up is very easy with just hot water.

@foggyfrogy 2 года назад

Wow that actually helped me a lot. Thanks!

@jc0lm4n 2 года назад

Steve is an absolute legend!!

@danilincks5809 2 года назад

Thank you for this!!!!

@TexasPelican Год назад

This is excellent, thank you!

@KILLERWHALECHANNELS2380 2 года назад

Thank you

@mstan506 11 месяцев назад

Great stuff Steve. I like that you are a product guy. Keep the videos coming, super informative. I've been a MadeIn owner since launch.

@matthewbgordon 2 года назад

Good tips - thanks!

@carolynntranmer9187 5 месяцев назад

Thanks for sharing this. My hubby burns everything he cooks. That’s because he is too impatient to cook properly. This should help him realize that patience is a virtue. And the results are perfect. Thanks again.

@MadeInCookware 5 месяцев назад

You are so welcome!

@patriciabradford4067 5 месяцев назад

I have a set of stainless steel pots and pans. I never used the pans. Now I’m going to try using the pans with your information and instructions! Thank you!

@MadeInCookware 5 месяцев назад

Enjoy!

@KarenChungIvy 3 месяца назад

I have an expensive pan like this, received as a gift many many years ago, but haven't dared use it because I didn't know how and was afraid I'd ruin it. Thank you so much!!! Your instruction is so clear and useful! I think I'll now give it a try!

@GlaciusDreams 2 месяца назад

It’s literally almost impossible to hurt a stainless steel pan too badly

@barry155 2 года назад

A+ video, very helpful and thank you

@pj1414 2 года назад

Great information. I love Made In cookware!

@jeanreynolds6670 2 года назад

Excellent!!! Great visuals!

@KidCalavera Год назад

Excellent technique! Best video about this I've seen!

@niko1even Год назад

I would just like to start off by saying that I am extremely happy that I purchased Made-In's stainless steel as my first ever stainless-steel cookware. These pans are just absolutely fantastic. I just started off college and because I was moving to a different country, i couldn't bring my trusty cast iron pan with me due to weight and size problems. I thought that I was doomed because I always did literally everything in my cast iron pan. But after some consideration, I decided to order a small 8-inch stainless steel pan from made in. After testing it with a steak, i was utterly amazed. The pan heated up extremely fast, way faster than my cast iron. It seared the steak absolutely beautifully, and the steak did not even stick at all. The handle was extremely comfortable, it stayed cool throughout the entire cooking process. At this exact moment, stainless steel became my new favorite material for cookware. I did not have to worry about using delicate utensils on the pan or treating it delicately, i did not have to worry about sticking, i did not have to worry about seasoning, i don't even have to think twice about touching the handle anymore unless it was put in the oven. I loved it so much that I ordered the 12-inch version. Let's just say that I was surprised at how big it was, but I didn't really care, because I love these pans and will order the 10 inch one too so i can complete the set. When i get more settled, i will definitely deck out my kitchen in made-in cookware. Beautiful design, superior comfort, great utility, and excellent craftsmanship. 5/5

@chip_malt Год назад

Great review! Thanks Niko

@MadeInCookware Год назад

Thank you so much for your kind words and feedback here!

@yasmineassadi5721 2 года назад

Worked like a charm 👌I really appreciate the valuable infos

@evajackson9470 3 месяца назад

Woo too the perfection 👏

@thehorrendousspacekablooie179 Год назад

I'm very happy to see that the production quality of your videos is the same as the build quality of your cookware...Awesome.

@MadeInCookware Год назад

Thanks a lot 😊

@CanadianSmoke 7 месяцев назад

Excellent presentation! A nice relaxed style and an easy sense of humour. The crack about the eggs is, I suspect, a universal gripe with all novices of stainless stain... it certainly was in my experience. The learning curve may be steep, but in time it all becomes second nature. I wouldn't think of using anything else.

@MadeInCookware 7 месяцев назад

Thanks so much!

@gloriasams4687 5 месяцев назад

I love my stainless Steele pans! Thank You for the video! I’ve tried using iron but I wasn’t comfortable just wiping it out after making gravy! I prefer my stainless Steele pans!❤

@xaquison 2 года назад

Nice video. About to put it in practice.

@sarahleboeuf2947 2 года назад

Well done!

@joshuakim1078 2 года назад

Steve's back. I'm here for it.

@Aaron-df6jc Год назад

I just bought a frying pan. Two pots and three bakeware pieces from made in. Highly recommend them. Heats evenly with the pans! Pies don’t get soggy. Pots make lovely rice. And customer service is awesome!! ♥️🇨🇦

@MadeInCookware Год назад

Thanks for sharing!

@servantrose 2 года назад

owww O.o nice nice, I will try this for sure. Because of Steve I now know how to cook in and wash my new pan.

@jonmcintosh4156 2 года назад

Dude you're bad ass. i love your energy.

@bhemsquaresalang6528 7 месяцев назад

i love using stainless pots when i do the egg omelette i spray it when it gets warm like maybe 10 sec and then put the eggs and come out and it’s not sticking and easy to clean too and comes really clean. Thank you steve

@billhillyer334 10 месяцев назад

Thanks, mun, always looking to learn 😊

@nancyf18 2 года назад

Thank you.

@katemikilewicz481 11 месяцев назад

I just used this video to cook some teriyaki salmon with a brand new stainless pan and I am IN LOVE. Just wanted to say THANK YOU so much for this vid it helped us so much

@chip_malt 11 месяцев назад

Awesome! If you did salmon in stainless then you nailed it!

@dizzyfell6 2 года назад

I like these videos, I have made in and these vids are useful, keep them going

@peterjones4621 2 месяца назад

Thank you Steve, I've decided to start cooking my own healthy food and I need all the help I can get. The fish you cooked looks delicious, I'm sure it's probably best to just eat as it is but I'm just hooked on having tartar sauce with my fish. I'm ordering some Made In pans on payday! New subscriber, lets cook!

@anandersonnovel Год назад

I subscribed because of Steve’s presentation….loved it❤

@123mcatify Год назад

I am glad I came across this video, I now go out of my way to cook on my stainless steel 😋

@viveviveka2651 10 месяцев назад

Great info. Thank you. 🌻 I also want to learn more about cooking with steam. It's supposed to be the healthiest way to cook. I've heard that in some parts of the world it is the #1 cooking method. And there seems to be a whole world of possibilities that are not widely known in the US. Like stuffed dumplings,steamed breads, and desserts. And much more. I'm interested in mastering it and doing more with it.