The professionals in a marine catering company expect the chef on a catered vessel to know how to cook meat to the ideal degree of crispness. Of course, any expert at a maritime catering company should understand that a chef’s possession of a stainless steel frying pan helps to ensure satisfactory accomplishment of that meat-searing task. Unfortunately, the typical characteristics of a steel frying pan have forced chefs to remain at a stove for an extended period of time. Now introduction of the Black Cube has eliminated any cook’s need to keep careful watch over a cut of meat that has been left searing in a frying pan. When a cook has gained access to a Black Cube, then the searing process will never play a part in burning what was supposed to be a main dish. Neither will any of the fried meats stick to the pan used by the cook that has carried out the searing process in one of the Black Cubes.
How these Cubes manage to answer a cook’s dream
If your decision to pursue a career in the marine catering industry has caused you to dream about a pan that demonstrated the durability of steel, while also exhibiting the most desired properties of a non-stick surface, then you will welcome Black Cube’s introduction onto the kitchen scene. Each of those new pans even helps to solve a once-accepted problem. Each pan hides a layer of aluminum between two layers of steel. In the past, a cook had to move searing meat around, in order to compensate for the way that the pan’s surface would heat unevenly. The layer of aluminum does away with that demanding task. The aluminum transfers the heat equally, so that the surface lacks any hot spots. At the same time, these new Cubes give all cooks a greater degree of freedom, concerning their choice of utensils. A metal utensil can be used in one of these newer frying pans. It does not damage the surface, because it simply skips over the stainless steel pixels. It does not touch the PFOA-free nonstick coating.
How to maintain the Cube’s amazing properties
When it comes time to clean a Black Cube, a regular sponge, along with soap and water should prove sufficient. Each pan’s steel pixels have such a tiny surface area, that no large amount of food can stick to any one of them. Removal of anything that a cook has burnt onto a pixel becomes as easy as removing a single spot of paint. Do not attempt to improve on this new type of nonstick surface. Do not ask members of catering management to order some nonstick sprays. The repellant in such a spray manages to dissolve any nonstick surface, if used repeatedly over an extended period of time. Do use a drop or two of oil in the pan, before starting to sear a cut of meat, or fry some other food. Be careful, though, to keep the pan from getting too hot. If you feel more comfortable cooking with a high heat, then be sure that you do not delay the moment when you will be placing your chosen food on the pan’s heated surface. Members of the marine catering industry must understand that introduction of the Black Cube promises to alter the way that a master chef will be organized. No longer will he plan to take care of several tasks, while a pan heats. Instead, he will need to have everything ready, so that he can quickly add the food he wants to fry to the pan’s rapidly-heating surface. One other word of advice should be noted by members of the marine catering industry. Once a pan has become quite hot, it should not be thrown into a basin of cold water. That action would serve as an excellent means for warping one of the pans that promise to ensure chefs a realization of their dreams.