How To Prep Stainless Steel Pans

Stainless steel pans are a popular choice for chefs due to their ability to produce unrivalled results. However, cooking with stainless steel does have a learning curve, and one of the key steps is understanding temperature control. Before using a stainless steel pan for the first time, it is recommended to wash it with warm soapy water and a little vinegar to remove any manufacturing oils. While stainless steel pans are dishwasher-safe, it is generally recommended to wash them by hand with a soft cloth and dishwashing soap to avoid discolouration and warping. To prevent food from sticking, it is important to preheat the pan properly and use low to medium heat. Additionally, allowing the pan to cool down before cleaning and using utensils made from wood or silicone can help maintain the quality of the pan.

Stainless steel pans don't need seasoning

While it is possible to season stainless steel pans, it is not necessary. Seasoning is the process of applying a thin layer of coating, such as vegetable oil, to the surface of a pan, creating a barrier between the cookware and the food. This is typically done with carbon steel and cast iron pots and pans, but it is not required for stainless steel cookware.

Why Stainless Steel Pans Don't Need Seasoning

Stainless steel pans are different from carbon steel and cast iron cookware in that they are non-porous, meaning they won't absorb the seasoning in the same way. Additionally, oil is added during the cooking process with stainless steel cookware, so there is no need to season the pan beforehand.

How to Care for Your Stainless Steel Pans

To care for your stainless steel pans and ensure they last for years to come, follow these simple tips:

• Wash your pans with warm soapy water and a soft cloth before using them for the first time to remove any oils left over from the manufacturing process.
• For everyday cleaning, use a soft cloth and dishwashing soap. Avoid using metal scrubbing pads, steel wool, or abrasive cleaners.
• Don't cut or carve directly in your stainless steel pans, as this can scratch the surface.
• Use utensils made from wood or silicone instead of metal utensils.
• Avoid turning the heat up too high when cooking with stainless steel pans, as this can cause discolouration.
• Always let your cookware cool down before cleaning to prevent warping.

How to Prevent Sticking

To prevent food from sticking to your stainless steel pans, follow these tips:

• Preheat your pan over medium heat before adding oil or food.
• Listen for a sizzle when food is added to the pan, indicating that it is ready.
• Avoid overcrowding the pan, as this can lower the temperature and affect the cooking process.
• Allow food to sear for a moment before trying to move or flip it.
• For proteins like chicken, fish, or steak, wait to flip until the food naturally releases from the pan.

In summary, while it is possible to season stainless steel pans, it is not necessary. With proper care and maintenance, stainless steel pans can last for years and provide excellent cooking results.

Pans should be washed before first use

Use warm water, a mild detergent, and a soft cloth or sponge to wash your pans for the first time. You can also add a quarter of a cup of vinegar to the water to remove any manufacturing oils. Avoid using harsh scrubbers like steel wool or abrasive cleaning solutions like bleach or oven cleaner, as these can scratch and damage the finish of your new pans.

After washing, be sure to dry your pans thoroughly and promptly. This will prevent water spots from forming on the stainless steel.

Once your pans are clean and dry, you can season them before their first use. Seasoning stainless steel pans is not necessary, but it can help create a semi-nonstick surface. To season your pans, heat them on medium-high and add a thin layer of oil with a high smoke point, such as vegetable, peanut, or grapeseed oil. Use a paper towel to evenly spread the oil, ensuring there is no pooling or visible droplets. Heat the pan on the stovetop or in the oven until the oil starts to smoke, then remove from the heat and let it cool completely. Finally, wipe out any excess oil with a paper towel, and your pans will have a glossy, nonstick surface!

Use a soft cloth and dish soap for everyday cleaning

Stainless steel pans are durable, heat up quickly and evenly, and retain heat well. They are also non-reactive, meaning you can cook almost anything in them without worrying about damaging the surface. However, they are not entirely impervious to burnt-on messes and discoloration. To keep your stainless steel pans looking brand new, it is important to know how to clean and maintain them properly.

For everyday cleaning, a soft cloth and dish soap are all you need. Hand-washing is the best way to clean stainless steel pans. Always let your cookware cool down before cleaning and avoid using abrasive tools like steel wool or harsh cleaners like bleach on your pans, as these can permanently damage the surface. Instead, use a non-abrasive sponge or scouring pad to scrub away any food residue. Be sure to dry your pans immediately after washing to prevent water spots and remember to always scrub with the grain, following the polish lines of the stainless steel.

For tougher, stuck-on messes, you can try the following methods:

• Soak your pan in warm soapy water before scrubbing.
• Sprinkle a layer of non-abrasive cleaner like baking soda or Bar Keepers Friend over the surface and create a paste with a bit of water. Polish the problem areas with a soft sponge or cloth and then rinse with warm, soapy water.
• Fill the pan with enough soapy water to cover the residue and bring it to a boil. Allow the pan to cool, then scrub with a non-abrasive sponge and wash in hot, soapy water.

Preheat pans before adding oil and food

When cooking with stainless steel, it's important to understand temperature control. The surface of stainless steel is porous at a microscopic level, and as the pan expands with heat, these pores shrink. This is why food sticks to pans: it gets pinched by the contracting pores.

To avoid this, preheat your pan properly. Use low to medium heat and check the temperature with the water droplet test. When a small drop of water sizzles on the surface of the dry pan, it's at a medium heat. If the water rolls around, you're closer to medium-high or high heat.

Once your pan is preheated, add your cooking oil and heat it until shimmering, but not smoking. This will create a barrier along the surface of the pan, preventing food from sticking.

It's also best to let food come up to near room temperature before cooking. A large temperature differential is more likely to make food stick to the pan. Maintaining a fairly consistent temperature keeps food from sticking to the pan.

When cooking larger pieces of protein like chicken, fish, or steak, wait to flip until the food naturally releases from the pan. Upon adding the food, the surface pores will widen because of the lowered temperature. As the pan comes back to temperature, the narrowing pores will grip the food, making it stick. Once the pan comes fully back to temperature, the pores will pinch off the small bits of food, and the meat will release from the pan.

Use a metal spatula to dislodge stuck-on food

Stainless steel pans are durable, non-reactive, and heat up quickly and evenly. However, they are not impervious to burnt-on messes and discoloration. To keep your stainless steel pans in good condition, it is important to know how to clean them properly.

One of the most common issues with stainless steel pans is food getting stuck to the surface. This happens because the surface of stainless steel is porous at a microscopic level. As the pan expands with heat, these pores shrink, and food gets stuck in them. To dislodge this stuck-on food, you can use a metal spatula. Here are some tips on how to use a metal spatula to dislodge stuck-on food from your stainless steel pans:

• Before attempting to dislodge the food, fill the pan with enough soapy water to cover the residue and bring it to a boil.
• Turn off the heat and let the pan soak briefly.
• Put on a pair of dish gloves for protection.
• Carefully use a metal spatula to dislodge the stuck-on food. Be cautious to avoid sloshes.
• Transfer the pan back to the sink and pour out the contents.
• Wash the pan with soapy water as needed.

It is important to note that while metal spatulas are effective for dislodging stuck-on food, they can also scratch the surface of your stainless steel pans. If you are concerned about cosmetic scratching, you can opt for a sturdy wooden spatula or spoon instead. Additionally, always let your stainless steel pans cool down before cleaning them to avoid warping.

Frequently asked questions