Cooking With Stainless Steel: Preventing Sticking

Stainless steel pans are a popular choice for home cooks due to their affordability, durability, and ability to sear proteins and prepare acidic foods. However, one common challenge with stainless steel pans is that food tends to stick to the surface, which can be frustrating and impact the final dish. The good news is that there are several techniques to minimise this issue and make the most of your stainless steel cookware. This article will provide an overview of the best practices to prevent food from sticking to your stainless steel pan.

Preheat the pan

Preheating your stainless steel pan is a crucial step in ensuring your food doesn't stick. The surface of stainless steel is porous, and when heated, the pan expands, causing the pores to shrink. Food can get stuck if it is pinched by pores that are still contracting.

To preheat your pan, place it on a burner at low to medium heat for about 2 to 3 minutes. Different pans will have different heat-time combinations, so you may need to experiment to find the right balance. If using a high heat, increase the temperature gradually, especially on induction hobs, to avoid the risk of the pan warping.

There are two tests you can use to check if your pan is preheated correctly: the Water Droplet Test and the Hover Test. For the Water Droplet Test, add a teaspoon of water to the pan. If the water forms one large drop that bounces off the sides of the pan, it's ready. If the water fizzles and foams, the pan is too cold. If the water breaks into many small beads and evaporates, it's too hot. The Hover Test involves hovering your hand a few inches above the pan's surface. If you can do this 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 is when you can hover your hand for 4 to 6 seconds.

Once your pan is preheated, it's time to add oil or fat. This step is crucial in creating a barrier between the pan and the food, ensuring smooth flipping or stirring. Add the oil or fat and spread it evenly across the pan's surface. Heat the oil until it shimmers but does not smoke. This indicates that it is ready for cooking.

By preheating your stainless steel pan correctly and adding oil at the right temperature, you can effectively prevent food from sticking and achieve delicious cooking results.

Use the water droplet test

The water droplet test is a handy way to check if your stainless steel pan is heated up properly and to gauge its surface temperature.

To perform the test, first, preheat your pan for two to three minutes. Next, add a few droplets of water to the pan's surface and observe its behaviour.

If the water droplets:

• Get divided into several smaller droplets and move around the pan rapidly, your pan is at the perfect temperature.
• Start bubbling and evaporate rapidly, your pan is too hot.
• Don't break into smaller droplets or evaporate but instead remain the same and move around the pan like mercury balls, your pan is not hot enough.

It's important to note that you shouldn't add any oil during the water droplet test.

Once your pan has reached the perfect temperature, you can add oil or butter. If it's heated to the perfect temperature, it will create a protective steam layer around the food, preventing it from sticking to the pan.

Add oil or fat to the pan

Adding oil or fat to a stainless steel pan is essential for creating a non-stick barrier between the pan and the food. This is especially important for cooking delicate foods like eggs or vegetables.

When adding oil or fat to the pan, it's crucial to ensure that it's heated properly. If the oil or fat is not hot enough, it won't create the necessary barrier, and the food is more likely to stick. The ideal temperature for frying is between 160°C and 180°C. To test if the oil is hot enough, use tongs to bring a small portion of the ingredient you want to cook close to the surface of the pan. If it sizzles immediately, the oil is ready.

Different types of oils and fats have different smoke points, which is the temperature at which they start to smoke and break down. It's important to choose an oil or fat with a smoke point suitable for the cooking method. For example, butter has a low smoke point, making it better suited for baking or low-heat cooking, while avocado oil has a high smoke point and is perfect for frying and other high-heat cooking methods.

Once the oil is properly heated, it will shimmer and thin out, spreading easily across the pan. This is the perfect time to add your ingredients. It's important not to overcrowd the pan, as this can lower the temperature and cause the food to steam instead of sear.

By following these steps and adding the right amount of oil or fat at the proper temperature, you can effectively prevent food from sticking to your stainless steel pan.

Use room-temperature ingredients

Stainless steel pans are a great option for cooks looking to reduce their exposure to toxic chemicals found in non-stick pans. However, food sticking to the pan is a common issue due to its porous and uneven surface. To prevent this, it is crucial to control the temperature of the pan and the ingredients. Here are some detailed instructions on using room-temperature ingredients to prevent your stainless steel pan from sticking:

Understand the Science Behind Sticking:

The sticking of food to stainless steel pans is a result of protein denaturation. When heated, proteins in food molecules denature and form bonds with the metal surface. This process is more likely to occur when cold ingredients come into contact with a hot pan, causing rapid expansion and contraction of the pores in the pan's surface, trapping the food.

Bring Ingredients to Room Temperature:

To prevent sticking, it is essential to bring your ingredients as close to room temperature as possible before adding them to the pan. Remove your ingredients from the refrigerator about 15 minutes before cooking. This step is crucial because if you add cold ingredients to a hot pan, the temperature of the pan will drop, altering the cooking time and creating an uneven heat distribution.

Preheat the Pan:

Before adding your room-temperature ingredients, ensure your stainless steel pan is properly preheated. Place the pan over medium or medium-low heat for 1-3 minutes. This step is crucial because it prepares the pan for optimal performance and helps create a smoother surface, reducing the likelihood of sticking.

Perform the Water Droplet Test:

To check if your pan is preheated adequately, perform the water droplet test. Drizzle a few drops of water into the pan. If the water fizzles or does nothing, the pan needs more time to heat up. If the water forms tiny beads and evaporates, the pan is too hot. The pan is ready when the water becomes a slippery droplet that slides around the surface.

Add Oil or Fat:

Once your pan is preheated, add oil or fat to create a barrier between the pan and the food. This step is crucial as it ensures smooth flipping or stirring and enhances heat transfer. When the oil is properly heated, it will shimmer and thin out, indicating that it's time to add your ingredients.

Avoid Overcrowding the Pan:

When cooking, avoid overcrowding the pan. Give each piece of food a couple of centimetres of space to ensure even cooking and prevent the temperature from dropping. This will help maintain the stick-resistant barrier you've created.

Allow Food to Cook Properly:

Once you've added your room-temperature ingredients, let them cook without moving them around too often. This is especially important for proteins. Give them a gentle prod when you think they're ready to be flipped or moved. If they come off easily, proceed; if not, give them a little more time.

By following these steps and using room-temperature ingredients, you can effectively prevent your food from sticking to your stainless steel pan and enjoy the benefits of even cooking and easy cleanup.

Avoid overcrowding the pan

Overcrowding your pan can cause a whole host of issues when cooking with stainless steel. The main problem is that it will lower the temperature of the pan and the oil, which will prevent the steam barrier from forming between the food and the pan. This steam barrier is essential to prevent food from sticking. Overcrowding will also cause the release of moisture from the food, which will have the same effect.

To avoid this, it's best to work in multiple batches if you're cooking a large amount of food. For proteins, each piece should have a couple of centimetres around it. For stir-fries or sautéed vegetables, try to ensure that each piece has contact with the bottom of the pan.

It's also important to remember that overcrowding your pan can cause food to steam rather than sear, preventing crispiness. If you want a nice, crispy texture, avoid overcrowding your pan.

Frequently asked questions