How to cook with stainless steel pans so food doesn't stick
As a busy mom of two and a graduate of the French Culinary Institute with years of experience working in restaurants and writing about food and cooking, I understand why some people may have a tough time cooking with stainless steel. Allow me to demystify it for you. The secret to food that doesn't stick? Make sure you preheat the pan properly before adding cooking oil or fat. Here's a step-by-step guide.
The key is to heat your pan enough so that when you spill a few drops of water on it, it forms one large bead that moves around the skillet, without sputtering or lots of sizzling drops (that means the pan is too hot), before you add cooking oil. Need a visual? I love this video made by the cookware company Misen because it explains the preheating technique clearly.
Carefully wipe up the water with a towel, then add cooking oil and allow it to coat the pan. When the oil shimmers (looks wavy and glides quickly over the surface), it's ready for food and nonstick cooking. Not all cooking fats work at all temperatures. If you're cooking at a low to medium temperature for eggs, for example, butter and olive oil work just fine, but if you need to cook at a high temperature, those fats will burn. Avocado and other vegetable oils have a higher smoke point and are better suited for high-temperature cooking. If you let the oil heat too long, it will burn, and you'll have to wash the pan and start over.
Before you put protein in the pan, pat it dry, as excess moisture can cause food to stick. Don't overcrowd the pan, as this can lower the overall temperature of the cooking surface and inhibit the ability to achieve a good sear.
If you move the food before it has a chance to develop a crust, you risk the food sticking. It will release easily when it's ready. Use a spatula with a thin blade to gently peek under the edge — if there's resistance, it's not ready to move or flip over.
A note on cleaning stainless steel: You should always hand-wash your stainless steel pots and pans to prolong their life. (That said, we acknowledge that the rare run through the dishwasher on a hectic evening probably won't cause irreparable damage.) Here's our guide to cleaning stainless steel pans for more info on what to do.
If you're in the market for a new stainless steel skillet, I have some recommendations! After testing seven of the most popular, highest-rated options, I found two that outperformed the rest: the Made In Stainless Steel Frying Pan, which I deemed the best stainless steel pan overall, and the budget-friendly Tramontina Stainless Steel Tri-Ply Clad Fry Pan, which is a good choice for those who want less of a commitment.
If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. (And by the way, those without Prime still get free shipping on orders of $35 or more.)
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