I've never heard of baking a soufflé in a stainless pan. I'm not 100% sure if it won't work, but I know that ceramic (the usual material for soufflé dishes and ramekins) conducts heat much differently than stainless steel, so I'd worry that you might not come away with the intended results. I usually coat the ramekins or soufflé dishes in butter and breadcrumbs, too, and am not sure those would adhere to the steel in the same way. And generally, several, individually-sized baking dishes are preferred to a larger one: It'll be more likely that the soufflé will rise properly!
All that being said, All-Clad actually makes soufflé dishes—https://www.amazon.com/All-Clad-Stainless-Dishwasher-0-5-Quart-Ramekins/dp/B0000DI4Q5—so people must be doing it!
1 Comment
I've never heard of baking a soufflé in a stainless pan. I'm not 100% sure if it won't work, but I know that ceramic (the usual material for soufflé dishes and ramekins) conducts heat much differently than stainless steel, so I'd worry that you might not come away with the intended results. I usually coat the ramekins or soufflé dishes in butter and breadcrumbs, too, and am not sure those would adhere to the steel in the same way. And generally, several, individually-sized baking dishes are preferred to a larger one: It'll be more likely that the soufflé will rise properly!
All that being said, All-Clad actually makes soufflé dishes—https://www.amazon.com/All-Clad-Stainless-Dishwasher-0-5-Quart-Ramekins/dp/B0000DI4Q5—so people must be doing it!