Stainless Steel Pans: Sticky Or Non-Stick?

Stainless steel pans are a popular choice for many cooks due to their durability, affordability, and ability to withstand high temperatures. However, one common issue that people face when using stainless steel pans is that food tends to stick to the surface, making it a daunting task for those who are still learning the ropes in the kitchen. The good news is that there are several techniques you can use to prevent this from happening. Firstly, it's important to preheat your pan before adding any oil or food. This helps to create a smoother surface, reducing the likelihood of sticking. Additionally, using the right type of oil or fat, such as ghee, avocado oil, or coconut oil, can create a barrier between the pan and the food, further preventing sticking. By following these tips and with a little trial and error, you can master the art of cooking with stainless steel pans and say goodbye to sticky situations in the kitchen!

Stainless steel pans are non-toxic

Stainless steel pans are a safe and non-toxic option for cooking. They are made from a mix of metals, including chromium and nickel, which prevent corrosion and increase heat resistance. While there are concerns about nickel and chromium contamination in food, the amounts that leach into food are generally considered safe.

Stainless steel is a popular choice for cookware due to its affordability and durability. It is non-reactive, so it won't release harmful chemicals when exposed to high temperatures. This makes it a safer alternative to non-stick pans, which often contain toxic chemicals like PFAS that can leach into food when scratched or heated.

When choosing stainless steel cookware, it is essential to consider the grade of stainless steel. The grade indicates the amount of chromium and nickel in the steel, with higher grades offering more corrosion resistance. The most common grades are 300 and 400 series, with the former being more durable and the latter considered safer due to its lower nickel content.

It is also important to ensure that your stainless steel cookware is not scratched, grooved, or worn, as this can expose the aluminium or copper core, potentially allowing these metals to leach into your food. Additionally, avoid cooking acidic foods for extended periods in stainless steel cookware, as this can also cause leaching.

Preheat the pan

Preheating your pan is a crucial step in ensuring your food doesn't stick to your stainless steel cookware. Here is a step-by-step guide to preheating your pan:

Step 1: Heat the Pan

Place your empty stainless steel pan on your hob and turn the heat to low-to-medium. Leave the pan to heat up for around 2-3 minutes. If you are using an induction hob, be careful not to turn the heat up too high, as this can cause the pan to warp.

Step 2: Test the Heat

There are two ways to test if your pan is at the right temperature:

The Water Droplet Test

Add a teaspoon of water to the pan. If the water forms a large, marble-like drop that bounces off the sides of the pan, it is ready. If the water doesn't form beads, the pan is too cold. If the water breaks into many small beads and evaporates, the pan is too hot.

The Hover Test

Hover your hand a few inches above the pan's surface. If you can hold your hand there for more than six seconds, the pan is too cold. If you need to pull your hand away immediately, the pan is too hot. The ideal temperature will allow you to hold your hand there for 4-6 seconds.

Step 3: Adjust the Heat

If your pan is too hot or too cold, adjust the temperature accordingly and wait for it to reach the correct temperature.

Step 4: Add Oil

Once your pan is at the right temperature, add oil or fat. Ensure the oil covers the entire surface of the pan. If your pan is above medium heat, reduce the temperature so the oil doesn't burn. The oil is ready when it glistens, shimmers, and spreads easily around the pan.

Step 5: Add Food

Now your pan is preheated and oiled, it's time to add your food. For best results, ensure your ingredients are at room temperature before adding them to the pan.

Tips:

• Every hob and pan is different, so you may need to experiment to find the right heat and timing combination for your setup.
• Always dry your pan after the water droplet test to prevent the oil from sputtering.
• Avoid overcrowding the pan, as this can lower the temperature and cause your food to steam rather than sear.

Use the water test to check the pan's temperature

To check if your stainless steel pan is hot enough without a thermometer, you can use the water test. This test will tell you when your pan is hot enough to add oil and food.

Firstly, place your pan on the stove over medium-high heat. Heat the pan for about 2-3 minutes. Then, add a small amount of water to the pan. You can use a measuring spoon to add approximately one-eighth of a teaspoon of water. Observe what happens to the water. If the water just sits in the pan and eventually evaporates, the pan is not hot enough.

Keep adding water, a few drops or an eighth of a teaspoon at a time, and observe the changes. If the water forms many bubbles right away, it means the pan is too hot. The ideal temperature is when the water forms a single ball that rolls around the pan before evaporating. This is known as the Leidenfrost effect, where a liquid close to a mass that is significantly hotter than its boiling point produces an insulating vapour layer that keeps the liquid from boiling rapidly.

Once you see the water form a single ball and roll around the pan, you can add a good quality oil to the pan. Swirl the pan and look for the oil to start shimmering. At this point, your pan is ready for cooking, and you can add your food.

It's important to note that the water test may not work perfectly for everyone, and some people may find that their pan forms multiple balls of water before reforming into one ball. This could be due to the quality of the stainless steel or the type of burner being used.

Additionally, the water test is not necessary if your food is turning out fine without it. For searing meat, some people prefer to heat the pan to a very high temperature, which may be past the ideal temperature indicated by the water test.

Add oil or fat to the pan

Once your pan is preheated, it's time to add some fat! Adding fat creates a barrier between the pan and the food, ensuring smooth flipping or stirring. It also enhances heat transfer from the pan to the food, promising even cooking. Not to mention, the right kind of fat can add an extra layer of flavor and help you achieve that appetizing browning or searing on your food.

Something crucial to keep in mind is the smoke point of the fat or oil you're using. This is the temperature at which it starts to smoke and break down, losing its nutritional benefits and possibly forming harmful compounds. Reaching the smoke point can also give your food an unpleasant taste.

• Butter: It lends a rich flavor to your dishes but has a low smoke point, making it better suited for baking or low-heat cooking.
• Coconut oil: A favorite in vegan circles, it's popular for cooking and baking and has a medium-high smoke point.
• Olive oil: Ideal for sautéing and dressings. However, its lower smoke point makes it unsuitable for medium to high-heat cooking.
• Avocado oil: With one of the highest smoke points, it's perfect for frying and other high-heat cooking methods.
• Ghee: This is a type of clarified butter with a high smoke point. It's great for frying, sautéing, and roasting.
• Lard or tallow: These animal-based fats are excellent for high-heat cooking and add a distinctive flavor to your dishes. They have a higher smoke point than coconut oil.

Keep in mind, use a fat with a high smoke point for frying or searing and a fat with a lower smoke point for sautéing or baking.

Now, you're all set to cook up a storm! When the fat in your stainless steel pan starts to shimmer and thin out, it's a clear indication that it has reached the right temperature for cooking. This is the perfect time to add your ingredients to the skillet.

Whether you're sautéing vegetables, browning meat, or frying an egg, this is the moment when your food will start to cook evenly, ensuring delicious results. Remember, don't overcrowd the pan, as this can lower the temperature and cause your food to steam rather than sear.

Use a spatula to test if food is ready to flip

Using a spatula to test if food is ready to flip is a common practice when cooking with stainless steel pans. Here are some tips and techniques to help you master the art of flipping with a spatula:

Choose the Right Spatula:

Select a spatula that is suitable for the type of food you are cooking. For delicate foods like fish or pancakes, a slotted spatula or fish spatula with a thin, flexible blade is ideal. For heavier foods like steaks or burgers, a solid metal blade with bevelled edges and a sturdy handle is recommended. Perforated turners or spatulas with holes are great for draining grease when cooking greasy foods like bacon or sausages.

Heat the Pan and Add Oil:

Before adding your food to the pan, ensure it is properly heated. You can test the heat by using the water droplet test or the hover test, as described in the previous sections. Once the pan is heated, add a suitable oil or fat, such as butter, coconut oil, or avocado oil, to create a barrier between the pan and the food, preventing sticking.

Cook the Food:

Place your food in the pan and allow it to cook until it is ready to flip. For proteins like chicken or prawns, give them a couple of minutes to brown before attempting to flip. Use a spatula to gently nudge or prod the food. If it comes off easily, it is ready to be flipped. If it sticks or resists, give it a little more time to cook.

Flip with Confidence:

When you feel that your food is ready, use your spatula to flip it confidently. For delicate foods, use a gentle touch to avoid breaking them. For heavier foods, a more assertive flip may be required. Always ensure that your spatula is clean and dry before using it to flip your food.

Avoid Common Mistakes:

One common mistake that causes sticking is overcrowding the pan. Avoid this by giving each piece of food enough space to cook evenly. Additionally, be mindful of the heat level—if it is too high, it can burn the oil and food, while a heat level that is too low can make the food stick.

Mastering the art of flipping with a spatula takes practice, but with these tips and techniques, you'll be well on your way to becoming a pro. Remember to always use the right tools, heat your pan properly, and pay attention to the cues your food gives when it's ready to be flipped. Happy cooking!

Frequently asked questions