How to Cook with Stainless Steel Cookware - A Beginner's Guide

There’s a reason that stainless steel cookware is trusted by professional chefs around the world – it’s the most versatile cooking surface you can find. However, for home cooks used to cooking on a coated non-stick surface, the idea of stainless steel can be daunting. Will your food stick? Will it be easy to clean? We’ll tackle cleaning in another post (but, the short answer is: yes, cleaning stainless is easy!).

Using Stainless Steel Pans

Let’s go over the four key ways to keep food from sticking to your new stainless steel cookware, ensuring your food remains intact and unstuck, all while protecting the integrity of your pan for years to come.

Learn more about stainless steel cleaning

1. Preheat your pan

In the same way you preheat your oven before baking, remember to preheat your pan before adding any food to the cooking surface. A preheated pan means that your food will be cooking from the moment it touches the surface, ensuring that it cooks evenly.

A neat trick to know if it's ready is the water test: place a few drops of water in your preheated pan - when they form perfect spheres that dance across the surface, your pan has reached 350-375°F, the ideal range for most cooking tasks. Watch how the water behaves: if it evaporates instantly with a sizzle, your pan is too hot. If the drops sit and slowly evaporate, the temperature needs to rise. The perfect droplet will glide smoothly for 3-5 seconds before disappearing.

2. Keep a moderate heat level

Use medium to moderate heat to avoid damaging your pan and the food inside of it. Overheating your pan can also damage any oils you are using to cook with. The only time to turn the heat up to high is when boiling liquids.

3. Fat is your friend

Using oil when cooking with stainless steel is crucial for preventing food from sticking. Begin by preheating your pan over medium heat for a few minutes. After about 2-3 minutes of preheating your pan, add a fat source such as butter or oil.

Since different fats have unique smoking points, you will want to ensure you choose one based on your cooking temperature to avoid overheating the fat, rendering it bitter. Some common fats are butter which can be used at low heat and is great for cooking eggs, olive oil for moderate heat (think sautéing vegetables or cooking a delicate fish), and Grapeseed/Vegetable oil on higher heat when you are searing proteins. If you’re cooking delicate ingredients like fish or eggs, ensure you use enough oil to coat the entire surface. This helps in achieving a smooth release. Once the oil is shimmering or when the butter has finished bubbling, you are ready to begin cooking. 

4. Be patient

Once you place your food in the pan, don’t be in a rush to move it around. If you move your food too early, it will stick to the cooking surface. The stainless steel surface will actively release your food when it is ready to be flipped. You can test this by gently nudging your food from side to side. If you encounter resistance, give it some more time. Once you can easily move the food along the cooking surface, it’s ready to flip or remove.

Main Questions When Using Stainless Steel

What do I do with a new metal skillet?

Before first use, thoroughly wash your new stainless steel skillet with warm water and mild soap to remove any manufacturing residues. Pat the surface completely dry with a clean cloth.

For optimal results, consider applying a light coating of high-smoke-point oil like grapeseed or avocado oil to create a protective barrier. Heat the pan gradually on medium heat until the oil shimmers, then allow it to cool naturally.

Store your skillet in a dry place between paper towels to prevent scratches and maintain its pristine condition. This simple preparation ensures your pan performs at its best from day one, whether you're searing meats or sautéing vegetables.

What is the trick to cooking with stainless steel?

Cooking with stainless steel can be a rewarding experience if you know a few secrets. First and foremost, patience is key. Allow the pan to preheat properly before adding any oil or food. This ensures that the stainless steel heats evenly and minimizes food from sticking.

Temperature control is another crucial aspect. Overheating can cause food to stick and potentially damage the pan. Keep the heat at medium or medium-high levels for most cooking tasks to maintain optimal performance.

Finally, don't forget to deglaze the pan after cooking. This not only makes cleaning easier but also enhances the flavor of your dishes by incorporating the caramelized bits left behind, known as fond.

How to keep a stainless steel pan from sticking?

To prevent food from sticking to your stainless steel pan, you need to follow proper techniques. Here are some tips to help you:

• Ensure food is at room temperature: Cold food dramatically lowers pan surface temperature, leading to sticking. Let your ingredients sit out for about 15 minutes before cooking.
• Pat food dry: Excess moisture can cause sticking. Use a paper towel to remove any surface water.
• Don't overcrowd the pan: Too much food reduces the pan's temperature, preventing a proper sear.
• Use the natural release method: When cooking proteins, resist the urge to move them prematurely. Your food will tell you when ready by easily lifting it from the pan surface. Watch for the edges turning golden brown, signaling that a proper crust has formed.

How to clean stainless steel pans?

Maintaining your pan's pristine condition starts with proper cleaning after each use.

Begin your cleaning routine by letting the pan cool completely to prevent warping. For everyday cleaning, warm water and mild dish soap work perfectly when paired with a soft sponge using gentle circular motions. Never submerge a hot pan in cold water - this dramatic temperature change risks warping the metal.

Faced with stubborn residue? Create a natural cleaning solution by combining white vinegar and water in equal parts. Bring this mixture to a simmer in your pan, then let it cool naturally. This method helps dissolve tough buildup without harsh chemicals.

Clean stains by sprinkling baking soda across the surface and adding a small amount of water to form a paste. Gently buff the area with a non-abrasive cloth, then rinse thoroughly with warm water.

Always dry your cookware thoroughly with a clean cloth to prevent water spots. Store your pans in a dry place, avoiding stacking when possible to protect their surfaces.

Why can't you have stainless steel pans on high heat?

Exposing stainless steel pans to extreme temperatures can lead to permanent structural changes. When subjected to excessive heat, the metal may develop uneven heating spots and potential warping. This occurs because the pan's layers expand at different rates under intense heat.

Beyond physical damage, extreme temperatures affect your cooking results. The pan's surface can develop hot spots that burn food unevenly, while the edges might not receive enough heat. A practical example: searing a steak at maximum heat often results in a burnt exterior but raw center.

Temperature control remains key for preserving your cookware's integrity. Maintain medium to medium-high settings for most cooking tasks, reserving high heat exclusively for boiling liquids.

Master the Art of Stainless Steel Cooking: Essential Techniques for Perfect Results Every Time

Why Stainless Steel Pans Are Worth the Investment

Choosing premium stainless steel cookware pays dividends far beyond the kitchen. Many of our professional-grade pans feature an aluminum core that delivers superior heat distribution, transforming everyday cooking into culinary excellence.

A well-crafted stainless steel pan has become a reliable kitchen companion for decades, making it remarkably cost-effective over time. Modern designs work seamlessly with induction cooktops while maintaining their gleaming appearance through countless meals.

The true value shines through in their adaptability - from stovetop to oven, our pans handle diverse cooking methods with grace. Their easy to wash ability simplifies cleanup, and hand washing also helps preserve their lustrous finish. Consider a quality stainless steel pan as your gateway to elevated home cooking, backed by professional chefs.

Essential Tools for Your Stainless Steel Kitchen

Equipping your kitchen with the right tools and materials enhances your stainless steel cooking experience. A high-quality silicone spatula proves invaluable for gentle stirring and scraping, while wooden spoons offer perfect control for sautéing without scratching.

Keep a pair of precision tongs nearby for easy food handling and a reliable whisk for creating smooth sauces. A flat-edged wooden spatula becomes your ally for deglazing and incorporating those flavorful browned bits.

For temperature monitoring, invest in an instant-read thermometer - particularly useful when searing meats. Round out your collection with heat-resistant measuring cups and a durable ladle for serving soups and sauces.

Searing, Sautéing, and Frying with a Stainless Steel Pan

Master the art of high-temperature cooking by understanding each method's unique requirements. When searing meat, press down gently with tongs to ensure full contact with the pan's surface, creating that sought-after golden crust. A splash of wine or broth helps deglaze those flavorful bits stuck to the pan.

For perfect sautéing, keep ingredients moving with quick wrist flips or a wooden spoon. This technique works beautifully for tender vegetables and bite-sized proteins. The pan-frying method demands more oil and steady heat - maintain oil temperature between 350-375°F for optimal results.

Remember to leave space between food pieces during any high-heat cooking process. This prevents temperature drops and ensures each ingredient develops rich caramelization.

Mastering Heat Control on Your Stove

Understanding your stovetop's unique characteristics plays a vital role in achieving consistent results. Gas burners respond instantly to adjustments, while electric coils need time to adapt to temperature changes.

For delicate foods like fish or eggs, start with a lower setting and gradually increase as needed. When pan-searing meats, maintain a steady medium-high heat to develop a rich crust without burning.

Consider your pan's size in relation to your burner - matching them properly ensures even heating and prevents hot spots. For multi-element cooking, rotate your pans between burners of different intensities to maintain optimal temperatures throughout meal preparation.

Cooking with Stainless Steel Pans in the Oven and Stove

Moving your stainless steel cookware from stovetop to oven opens up countless cooking possibilities. Most quality pans withstand temperatures up to 500-600°F, making them perfect for finishing steaks or baking casseroles.

For reliable results, warm your pan gradually on the stovetop before transferring it to a preheated oven. A slow temperature transition prevents warping and ensures even heat distribution. When shifting between cooking methods, maintain consistent heat by positioning your pan on the middle rack.

Consider these maximum temperature ranges: 350°F for delicate proteins like fish, 400°F for most meat dishes, and up to 500°F for high-heat roasting. Remember that handles become extremely hot during oven use - always keep protective mitts nearby for safe handling.