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This post is about cooking tips for stainless steel pans.
Ahh, Stainless Steel Pans. A chef’s dream choice for cookware, and the most popular choice in professional kitchens. The best option for non-toxic cookware. Between stainless steel’s durability, versatility, and the ability to develop fond for flavor, there are more than enough benefits to switch your entire cookware set to stainless steel. Tried and true, stainless steel pans offer the most perfect sears on a variety of different foods. Once you crack the code to prevent sticking in your stainless steel pans, you will feel unstoppable. In this post, you will learn how to prepare your stainless steel pan for cooking, cooking tips and techniques for stainless steel pans, and how to overcome common challenges with stainless steel. If you’ve ever wondered how to successfully cook eggs or steak in your stainless steel pan, keep on reading!
This post is about cooking tips for stainless steel pans.
Preparing Stainless Steel Pans for Cooking
I can not stress the importance of heating your stainless steel pan properly. The majority of issues that people experience with stainless steel come from sticking, which is caused by two things: not preheating the pan prior to adding in food, and not using the correct cooking oil. But, let’s start with preheating techniques. How do you know when the pan is hot enough to add in food? There are two common methods, the water drop test, and the chef test. The water drop test involves dropping a teaspoon of water into an empty, hot pan and watching to see if the water “dances” in the pan. If it moves around and quickly evaporates, you know your pan is hot enough to begin cooking. You can also hold your hand over the top of the pan and feel the heat radiating from the pan, which is the chef test. Either way, ensure your pan is hot prior to cooking.
Secondly, you’ll want to ensure you are cooking with the right type of oil. Olive oil, while a great option for including healthy fats in your diet, is not ideal for high-heat cooking in stainless steel pans. Instead, opt for an odorless, colorless, high-heat cooking oil, such as canola, vegetable, avocado, or grapeseed oil. My personal favorite is avocado oil, which has a high smoke point and similar antioxidant properties to olive oil. A high-heat cooking oil will provide the best sear and can get to temperatures over 450°F without burning.
Cooking Tips and Techniques for Stainless Steel Pans
The goal of searing in your stainless steel pans is to achieve an attractive brown crust, which is caused by the Maillard reaction. A cooking tip for stainless steel pans is to avoid overcrowding your pan. The more product you drop into your pan, the quicker the temperature of your pan will drop, which will throw off the consistency of the cook. Some parts of your food will steam, while others will continue to sear, affecting the overall color and even doneness of the food. You will never cook on consistent heat while cooking in stainless steel; you will constantly be adjusting the heat based on how much food you remove or add to the pan.
Both sauteeing and stirfrying involve you quickly stirring and moving the food around in the pan in order to achieve even cooking. To saute translates “to jump” in French, meaning the food should “jump” around in the pan, requiring constant movement. Once the pan is hot and oiled, add the food in an even layer across the bottom to provide even exposure to the heat. Cook in batches if you have more food to cook than will fit in the pan. In the beginning, allow the Maillard reaction to take place, and avoid stirring the food for 1 to 2 minutes. After establishing even browning on the bottom layer, stir continuously to prevent sticking; the quick movements of the wooden spoon or spatula will help distribute the heat and maintain the crispness of the vegetables.
One of the biggest benefits to cooking with stainless is the ability to deglaze and create pan sauces with the build-up of fond in the bottom of the pan. As mentioned prior, the bits. of browned food left behind in the bottom of the pan is called “fond”, or the foundation of your sauce. Deglaze the pan by adding a bit of liquid while the pan is still hot. The liquid will create steam, releasing the browned bits of food back into the sauce. Use your spatula to rub the bottom to help this process along. Once the fond is released, you can add aromatics, like herbs or garlic to really add flavor to the sauce. Reduce the liquid by half to concentrate the flavors down further. Finish the sauce with a cold fat, like butter or cream, to emulsify the sauce and help bring it together.
Common Challenges with Stainless Steel and How To Overcome Them
When food sticks to the bottom of a stainless steel pan, that almost always points to the pan not properly being preheated. Think about it this way— when you go to the gym, you don’t immediately jump onto the treadmill and begin sprinting, do you? Of course not, you first stretch and warm up. Similarly, your pan also needs to warm up before you begin your cooking process. Warm your pan on medium-high heat until it reaches the right temperature—using a water droplet test can help. When the droplets form small beads that dance around the surface, the pan is ready.
Secondly, opt for the right oils: canola, grapeseed or avocado oils are my top choices for high-smoke point oils. Give the oil a moment to also heat up until it “shimmers” in the pan; it will look like the ripples of wind on a pond. This will create the non-stick barrier between the food and the pan, which is crucial to prevent sticking.
Thirdly, avoid overcrowding. Adding in all your food at once will drastically drop the temperature of the pan, and increase the chances for sticking. Cook in batches if necessary, and always keep an eye on the level of the heat. It will need to be raised and lowered throughout the cooking process. You will never cook on a consistent flame the entire time.
If you notice your food is beginning to stick while you are cooking, resist the urge to scrape it up! Instead, increase your heat slightly and allow the Maillard reaction to take place, which will create a brown crust on the bottom of the food, allowing the food to “pop” off the bottom of the pan naturally when it is ready.
How to Clean and Maintain Stainless Steel Pans
Cleaning and maintaining your stainless steel pans properly is crucial to the longevity of your pans. The residual fond (browned bits) left after cooking can be a double-edged sword—it’s great for flavor but sometimes tricky to remove if it becomes burnt. Cleaning your pan immediately while it is still hot can prevent food from drying and sticking, making it more difficult to remove later. Use warm water and a soft, non-abrasive sponge to remove loose bits of food debris.
For stubborn burnt-on food, use a mixture of baking soda and water. Allow the paste to sit on the surface of the pan for a few moments before attempting to gently scrub with a soft sponge. Do not use abrasive cleaners or steel wool to clean your stainless steel pans as this can damage the pan, and dull the finish over time. Regular maintenance, like occasionally polishing with a dedicated stainless steel cleaner, can help keep your pan looking shiny and new.
Tips for Cooking with Stainless Steel
To summarize, the top tips for cooking with stainless steel are to ensure proper pre-heating, to cook with the right oil, to avoid overcrowding, to allow the Maillard reaction to take place, to deglaze when necessary, and to clean your pan immediately after use. Following these tips for cooking with stainless steel will ensure the longevity of the pan, and make you feel like a professional chef when cooking in your stainless steel.
Tips for Cooking Eggs in Stainless Steel Pans
Cooking eggs in a stainless steel pan can be tricky, but with a few adjustments, it can be done. Allow your pan to heat on medium-low to medium heat before adding any eggs. A quick water droplet test can help—if the droplets bead and dance across the surface, the pan is ready. Add a substantial amount of butter or oil once the pan is preheated. This creates a temporary non-stick layer and helps the eggs cook evenly without sticking.
For scrambled eggs, stir gently and avoid constant agitation once they begin to set. For fried eggs, let them cook undisturbed until the edges are firm, then use a silicone spatula to carefully lift them. Don’t rush the process. Allow the eggs to form a slight crust or set naturally before attempting to flip or stir. This helps them release more easily from the pan.
Tips for Cooking Steak on Stainless Steel Pans
Cooking a great steak in a stainless steel pan is all about mastering heat and timing. Let the steak come to room temperature 30 minutes prior to cooking., this will promote even cooking and a good sear on the outside. Pre-heat your stainless steel pan on medium-high heat. Add in a small amount of high-heat oil, like avocado or canola, and wait for it to shimmer. Season your ssteak generously with salt, pepper or your favorite rub on all sides.
Lay your steak in the pan away from you, to avoid oil splatters. Resist the urge to immediately move it or flip it—don’t touch it! Allow the steak to develop a good sear. Stainless steel pans heat quickly and can develop hot spots. If you notice the steak browning too fast or unevenly, adjust the heat accordingly. A good sear usually takes 2-4 minutes per side, depending on the thickness.
For extra flavor, add a knob of butter, along with garlic and fresh herbs like thyme or rosemary, during the last minute of cooking. Tilt the pan and use a spoon to baste the melted butter over the steak. Use a meat thermometer or the finger test to ensure your steak reaches your desired level of doneness. Remember, it will continue to cook slightly even after being removed from the heat. A good rule of thumb is to remove the steak when it is 10 degrees lower than your desired temperature.
After cooking, transfer the steak to a plate and let it rest for about 5-10 minutes. Resting allows the juices to redistribute, resulting in a tender, flavorful steak.
This post was all about Cooking Tips for Stainless Steel Pans.
In this post, readers have gained an understanding of how to master cooking with stainless steel pans. Readers will have learned the importance of proper preheating, using techniques like the water droplet and chef tests to ensure the pan is at the correct temperature. The benefits of choosing a high-smoke point oil have been highlighted, to create a non-stick barrier that helps prevent food from sticking. Practical tips of creating a perfect sear using the Maillard reaction, preventing overcrowding in the pan, and fluctuating temperature as cooking have been addressed, allowing the reader to confidently prepare their own meals, such as eggs or steak in their stainless steel pans.
