How to keep stainless steel cookware from sticking

Stainless steel cookware, the shimmering icon of professional and home kitchens alike, carries with it a blend of durability and versatility that makes it a favorite among culinary enthusiasts. One can appreciate the sheer beauty of a well-seared steak or the delectable crispness of a sautéed fish’s skin achieved in a stainless steel pan, an experience often lacking with nonstick and cast iron equivalents. The seamless compatibility with sharp-edged utensils and the fearlessness before the tang of tomatoes or a splash of lemon juice further elevate the allure of stainless steel.

However, not all that glitters is trouble-free. Home cooks, often harboring a tentative relationship with their stainless steel companions, shy away from tossing delicate eggs or tender fillets into these pans. The horror of cuisine adhered to the surface haunts many, making them reach for alternatives that promise a nonstick nirvana without the threat of culinary ruination.

This begs the question: How to keep stainless steel cookware from sticking? Could there be a whisper of truth to the old wives’ tale that seasoning stainless steel pans might just bestow them with nonstick properties?

The quest for answers took us to the authorities of skillet lore – Alice A. Staley of Cuisinart and Wendy Dyer of All-Clad – who possess formidable knowledge that only comes from wielding the power of stainless steel within the foundries of industry giants.

Dismantling myths with the grace of seasoned sage, Staley and Dyer both communicate an essential culinary truth: the dream of a permanently nonstick stainless steel pan remains elusive. Yet, rather than leaving us to grapple with despair, these mavens of cookware wisdom offer solace and guidance.

They articulate a method, a ritual of sorts, that when performed with precision, promises to keep the dreaded stick at bay. The magic lies not in transforming the pan, but in mastering the technique. Heating the pan to the appropriate temperature, gauging the readiness of its surface, and understanding the power of proper oiling form the trinity of this sacred knowledge.

This revelation is nothing short of a culinary epiphany. Imagine embarking on a journey where each cooking venture with your stainless steel ally transforms from a battle against adhesion to a dance of ease and grace. The promise is that by following their advice, stainless steel can ascend to the status of trusted kitchen workhorse, ready to tackle any gastronomic challenge with aplomb.

Method 1: Clean Tough Stains

 Step 1: Clean any crusted or built-up food from the cookware. If the pan has food crusted onto it, start by soaking it for several hours in warm, soapy water (you could also let it soak overnight). Drain the water, and then scrub vigorously with a scouring pad. This will remove most food build-up.

• Do not use steel wool pads or copper-based scrubbers – although they do a good job of removing burnt-on food, they will scratch the surface of your cookware.

Step 2: Clean any burn marks from the cookware. If your pan has heat damage (for example, from being left on a lit burner for too long), you may be able to clean it off using baking soda. Make sure the pan is completely dry, then sprinkle a generous amount of baking soda onto the surface. Rub the baking soda around the pan thoroughly with a dry cloth or sponge.^[1]

• • You can also add a little water to the baking soda to achieve a paste-like consistency.
  • If you’re really having trouble with burn marks, try a mildly-abrasive cleaner, such as Bar Keeper’s Friend. Just sprinkle a generous amount onto the bottom of your pan and add a little water to form a paste. Scrub with a wet sponge, then rinse thoroughly. Your pans will look good as new

 Step 3: Clean any water spots from the cookware. Water spots are actually caused by the minerals in the water, not the water itself. These will occur more frequently if you live in an area that has mineral-rich water, but water spots can also result from added compounds like fluoride. If you hand dry your pans, water spots are not likely to be a problem. If they occur, swish some club soda around in each pan. Rinse them off, and then wipe them dry with a clean cloth.

• Alternatively, you can try soaking the pan in vinegar, then clean as usual with a mild detergent and soft cloth.

Step 4: Cook away any serious burn marks. If the pan’s burn marks cannot be scrubbed away with baking soda or soap, you can actually attempt to cook them off. Fill the pan with just enough water to cover the damage, and bring the water to a boil on the stove. Add a few spoonfuls of salt to the water, turn off the heat, and let the pan sit for several hours. Dump the water out and try scrubbing away the damage with a scouring pad. If the stains are really burnt on, you can repeat this process again.

• You should only add the salt when the water is already boiling. If you add salt to cold water, it might pit the metal.
• Instead of the salt, you could also try adding lemon juice or white vinegar to the pan. Another interesting option is to boil 100% tomato juice in the burnt pan. The tomato’s natural acidity is supposed to help remove stains.

Method 2: Season Your Pans

Step 1: Heat the pan. Heat your stainless steel pan on the burner over a medium-high heat, until the pan is very hot. This should only take about 1 to 2 minutes.

Step 2: Oil the pan. Once the pan is very hot, take it off the burner and add a tablespoon of oil (olive, coconut, peanut – whichever you prefer) and swirl it around the pan until the fat melts.

Step 3: Place the pan back on the heat. Continue to heat the oil until it begins to smoke. As the pan heats and the oil melts, the molecules on the surface of the stainless steel will expand and the fat from the oil will become embedded into the pan, thereby coating the pan with a non-stick surface.

Step 4: Turn off the heat. Once the pan begins to smoke, turn off the heat and allow the oil to cool completely. Once the oil has cooled and the surface of the pan becomes reflective and mirror-like, the pan has been properly seasoned.

Step 5: Pour off the oil. When the pan is seasoned, pour the cooled oil off the pan into a jar or cup. Wipe any excess oil from the surface of the pan using some paper towel.

Step 6: Maintain the non-stick surface. As long as you do not wash your pan with dish soap, the non-stick surface should last for some time. You will still need to use a little extra oil when cooking though, to prevent the existing oil from burning.

• Once the surface of the pan begins to turn brown or yellow, you can re-season the pan using the same method.

Method 3: General Maintenance

 Step 1: Establish a regular cleaning routine. Buying good stainless steel cookware is an investment, and it’s important to protect that investment by taking care of your pots and pans. If possible, choose a stainless steel cookware set which has copper or aluminum cores or bottoms. These metals are better conductors of heat than stainless steel, so they will prevent hot spots from forming during cooking, minimizing the amount of food that sticks to the pot.

Read  How long do ceramic cookware last?

Step 2: Clean the pans after each use. Cleaning the pans immediately after using them prevents stains and dried-on food from building up. If your pans are unseasoned, you can wash them with dish soap and hot water and scour them lightly with a scouring pad (the kind found on double-sided sponges) if needed.

• If your pans are seasoned, just rinse them out with hot water and avoid using soap. Use some tissue paper to remove excess grease, if necessary.
• Never use products containing ammonia or bleach on your pans, as these interact badly with the cookware and may cause damage or discoloration.
• Ideally, you should use a cleaning product designed specifically for stainless steel.

Step 3: Wipe your pans dry by hand. After washing them, take the time to wipe each pan dry with a clean towel. As an alternative, you can air dry them, but this will allow water spots to form.

Step 4: Avoid cleaning your stainless steel cookware in the dishwasher. Even if the pans are dishwasher-safe, washing them in the dishwasher will dramatically reduce their lifespan and keep them from looking their best.

• However, if you must use the dishwasher, rinse the pots with club soda as soon as you take them out and dry them with a clean, soft cloth. This will prevent water spots from forming.

 Step 5: Polish your stainless steel cookware. If you want your cookware to really shine, you can polish it with a stainless steel polish. Apply some of the polish to a clean cloth, and buff it into the cookware.

• You can remove fingerprints from the outside of stainless steel pots using glass cleaner and paper towel or a soft cloth.
• It is sometimes even possible to buff out small scratches on the exterior of the pots using a paste of water and a non-abrasive cleanser or baking soda.

Step 6: Clean stainless steel knives. The best way to maintain stainless steel knives is to wipe off any excess food with a dish towel during and immediately after use. This prevents food from drying onto the knives, making it very difficult to remove.

• Be sure to exercise caution when cleaning knives, in order to prevent cuts. Hold the handle of the knife, then draw the dishcloth along the length of the blade, using slow deliberate movements.

Kelly Atkinson

Head of Sales for Hospitality Supplies at Hana Hotel Travel Company Limited

I'm Kelly Atkinson, with a passion for dissecting the world of home goods. My reviews stem from thorough testing and a love for sharing detailed insights. Each piece I write offers a glimpse into my explorative journey, aiming to guide readers to informed choices with authenticity and precision, making every review a blend of exploration and expertise.