I saw this on several breakfast menus during a recent visit to the Northwest. Besides being a good band name (!!!), why is this a selling point for oatmeal? Why would I care if it’s steel-cut or pulled apart by small children? Does this somehow make it taste better? What the heck does it even mean? Or is it, as I suspect, tantamount to attaching the word “classic” to something?
I don’t know what the steel has to do with it. But it is much less processed than any other oatmeal (this is reflected in the cooking time) so it is allegedly better for you than more processed cereals because your digestive system has more to work on. I’ve heard the claim that steel-cut oats help remove toxins from your system. I wouldn’t know about that. It certainly doesn’t seem like it could hurt you, but I think it’s the oat bran of the zips. I actually do find it pretty tasty, though. It would be a plus to see this on a breakfast menu as it’s kind of a pain to cook at home–although I speak as one who really doesn’t like to cook.
The alternative names for steel-cut oats are pinhead oats and Irish oats. I personally wouldn’t try to sell something with “pinhead” in its name. Irish, maybe. I would probably try putting some Irish cream in the oatmeal. Ooo. That sounds good.
Anyway: just to make sure, because even though your name is Chefguy and I’m sure you do know… you know that regular old oatmeal is rolled oats, in which the grain is steamed and then rolled flat? And steel-cut oats are the grain cut into smaller pieces, not rolled flat at all. The porridge it makes is completely different–chewier, nuttier.
The first step in processing oats is to pass them through steel cutters, giving you a product about the texture of Grape-Nuts. These are “steel-cut oats”.
After that, you can crush them more and more to end up with something more like the flaky “instant” oats you may be more familiar with. The more crushed, the faster they cook, but the more nutrients and fiber get carried off with the cooking.
1/4c has 2g soluble and 2g insoluble fiber uncooked. I go through 1/2-1c per day. That can (and does) take anything out of your system.
It’s to distinguish it from rolled oats, which are flattened. Steelcut are cut, so that the water can penetrate; so you get “porridge” rather than, what, pilaf; but the still retain their shape. It’s far superior to rolled oats, which are flattened to open them up to the water.
They’re a heck of a lot tastier than regular oatmeal. Regular oatmeal gets that horrible gooey texture and is so flavorless, most people add lots of extra fat and sugar. Steel cut oats have a nice, vaguely nutty flavor (I like them with just a little salt) and aren’t an icky glutenous mass.
Here’s the best thread on the subject.
StG
I found to my cost* the other day that pinhead oats aren’t the same as steel-cut. Pinhead oats are somewhat chunkier - cut into two pieces rather than 3+, and therefore aren’t as absorbent.
They were gross.
Here’s the oat hierarchy:
If you just go with the plain grain itself, you have what is called “oat groats.” This looks sort of like a little grain of brown rice.
The next step in the process is steel cut oats. Basically, they take the oat groats, and then use a steel blade to cut the oats into shorter pieces. This makes them a more uniform length, and reduces the cooking time, since each piece has a smaller volume that is needed to absorb the water.
The next step down the line would be rolled oats. These are oats that have been steamed and rolled into little flat flakes. I envision a roller like they use to flatten the asphalt on highways for this step.
For quick cooking oats, the rolled oats are cut into littler bits. Again, less surface area means quicker uptake of the water when cooking.
Instant oats are an abomination. They are oats that have been essentially taken down to the powder level. Their texture is more like a paste, and has less substance than any of the other forms.
YWalker’s summary is very accurate.
A couple slight expansions on it:
Steel cut oats normally cut a grain o’ oats (groat) into 3 or 4 pieces, roughly about 1/8 inch long. But this can be adjusted for bigger or smaller pieces. Cutting it just once is commonly called pinhead oats (each piece has one end that goes down to a sharp point, like a pin – possibly that’s why it’s called that). The bigger pieces take a bit longer to cook, and have a more ‘crunchy’ texture, prefered by some people.
And rolled oats can be subdivided based on they type of rollers used. You’ll sometimes see references to “stone rolled” oats, meaning they used a stone roller. Some millers claim that certain types of stone are better. Steel rollers are the most common in modern mills. There are still some mills around with old bronze or cast iron rollers.
Lots of people make claims that oats from certain types of rollers ‘tastes better’ or is ‘more healthy’ for you. Personally, I’ve never noticed much difference. But then, I’m not an oatmeal gourmet – it’s just something warm and filling to eat before going out to face a Minnesota winter morning.
My mother used to present it all in such a charming light when I was a kid: “Shut up and eat your mush.” Lilts off the tongue, don’t it?
It definitely makes it taste better. Rolled oats turn into pasty mush when cooked. Steel-cut oats are nutty and chewy.
I like mine with soy sauce and furikake!
(Someone who calls himself Chefguy doesn’t know the difference between steel cut oats and rolled oats? :D)
When it comes right down to it, the issue really isn’t whether it tastes better, because (theoretically, anyway) there are people who prefer rolled oats. The issue really is that the foodstuff you end up with has a significantly different texture and flavour.
Well, in his defense, he’s a chef, and therefore is used to working with food, as opposed to stuff only horses and Scotsmen eat. 
When I saw the thread title, I thought it sounded like some weird variation on Rock - Paper - Scissors.
Steel – Oatmeal – ??
…
??=Water
Steel Cuts Oatmeal
Oatmeal Absorbs Water
Water Rusts Steel
Now, we need hand gestures to use…
I agree. Worth the long cooking time. I usually soak them overnight, then heat and eat for breakfast.
Actually, no. I’m a homegrown cook, not a chef. I chose the username for two reasons: I like to cook and I like to stir things up. On reflection, it was probably not the best choice, but I’m too lazy and obstinate to change it.
You should try a rice cooker. I’ve got one of those fancy schmancy microprocessor rice cookers with a porridge setting and it makes amazing oatmeal. All I have to do is put in the oatmeal and the water the night before, set the timer, and bingo, perfect oatmeal all cooked and waiting when I wake up. Totally worth the investment for the oatmeal alone…