Stainless Steel Pan: Nonstick Method

How to Make a Stainless Steel Pan Non-Stick

If you're tired of food sticking to your stainless steel pans, there's a simple trick to transform them into non-stick cookware. This method, known as the mercury ball test or the Leidenfrost effect, involves heating your dry pan over medium to medium-high heat for 2-3 minutes. Then, add a few drops of water. If the water beads up and moves freely around the pan, it's ready for oil and food. This technique takes advantage of the fact that stainless steel expands when heated, creating a smoother surface that food is less likely to stick to. However, it's important to note that you'll still need a non-stick pan for certain foods, such as sunny-side-up eggs.

Preheat the pan on medium-high heat without oil

To nonstick a stainless steel pan, preheat the pan on medium-high heat without oil. This process involves heating a dry stainless steel pan over medium to medium-high heat for 2 to 3 minutes. The pan should be left alone during this time.

After this, you can test the pan's readiness by adding a few drops of water. If the water splatters and evaporates, the pan is not ready. If the water beads up and moves freely around the pan, the pan is ready for oil.

Once the pan has passed the water test, add your oil of choice. Oils with a high smoke point, such as canola, grapeseed, or sunflower oil, are recommended. Olive oil can also be used if you are cooking over medium heat.

It is important to wait for the oil to heat up before adding your ingredients. You will know the oil is ready when it shimmers and ripples across the surface. If the oil starts to smoke, the pan is too hot.

By preheating your stainless steel pan and using the right amount of oil, you can create a non-stick surface and prevent food from sticking.

Add oil after the pan is hot

To make your stainless steel pan non-stick, it's important to heat the pan before adding oil. Here's a step-by-step guide:

First, place your stainless steel pan on a burner and turn the heat to medium or medium-high. Let the pan heat up for about 2 to 3 minutes. You can do the "water test" or "mercury ball test" to check if the pan is hot enough. Simply flick a few drops of water onto the pan. If the water beads up and moves freely around the pan, it's ready for oil. If the water splatters and evaporates, the pan needs more time to heat up.

Once your pan has passed the water test, it's time to add oil. Choose an oil with a high smoking point, such as canola or vegetable oil. Add enough oil to the pan to coat the entire bottom with about 1/8 inch of oil. Heat the oil until it starts to smoke, which should take around 6 minutes. At this point, remove the pan from the heat and let the oil cool completely.

Once the oil has cooled, pour out the excess, leaving just a thin, glossy sheen on the base of the pan. This sheen is your non-stick surface. Now your stainless steel pan is ready for cooking!

When cooking with your non-stick stainless steel pan, it's important to use the right amount of heat and oil. If your pan is too cold when you add food, you won't hear the sizzle, indicating that the food hasn't lifted away from the pan and will stick. On the other hand, if your heat is too high, food tends to burn and stick to the pan.

Additionally, make sure to use enough oil. The oil acts as a protective barrier between the food and the pan, filling the microscopic hills and divots on the cooking surface. When adding food to the pan, it's best to bring it down to room temperature or close to it, as cold food can work against the heat you've established.

Finally, when cleaning your stainless steel pan, avoid using harsh detergents or putting it in the dishwasher. Simply wipe out any residual oil or food with a paper towel, then return the pan to medium heat and pour in a cup of hot water to deglaze. Use a wooden spoon to scrape away any stubborn bits, then wipe the pan again with a paper towel and clean it with hot soapy water.

Use an oil with a high smoking point

To make a stainless steel pan non-stick, you need to season it with an oil that has a high smoking point. Oils with a burning point lower than 300°F (149°C) cannot coat the surface of a stainless steel pan properly.

Avocado oil, grapeseed oil, canola oil, coconut oil, corn oil, olive oil, peanut oil, sunflower oil, soybean oil, safflower oil, sesame oil, and vegetable oil all have high enough smoke points to coat a stainless steel pan.

To season the pan, first wash it with soapy water, scrub any stains, and rinse with warm water. Dry the pan with a paper towel or let it air dry. Next, pour a generous amount of oil into the pan to cover the entire cooking surface. Move the pan around to cover all sides. Place the pan in the oven at 350°F (177°C) for about an hour, or on a stovetop on medium heat until the oil begins to smoke, which should take about 2-3 minutes. Remove the pan from the heat and let it cool for about 30-45 minutes. Once the pan is cool, remove the excess oil with a paper towel. Be cautious and avoid touching the pan while it's still hot. Finally, use paper towels to wipe down the pan, removing any excess oil from the cooking surface.

Avoid washing the pan; wipe it clean between uses

While it may be tempting to wash your stainless steel pan after every use, this is not the best way to care for it. In fact, it is recommended that you avoid washing your pan as much as possible and simply wipe it clean between uses. This is because the non-stick coating that you have created through seasoning will be removed if you wash the pan with soap and water.

So, what is the best way to wipe your pan clean? Firstly, allow the pan to cool down before cleaning it. You can then use a paper towel or a soft sponge to wipe away any excess oil or food residue. Be sure to dry your pan straight after wiping it to prevent water spots from forming.

If your pan does get really gross, you will need to wash it with soap and water. However, be aware that you will then need to season the pan again to restore its non-stick properties.

To summarise, the best way to care for your stainless steel pan is to wipe it clean with a paper towel or soft sponge after each use, dry it, and put it away. This will help to maintain the non-stick coating and keep your pan in good condition for longer.

Don't add food until the oil is hot

Stainless steel pans are not naturally non-stick, so it's important to prepare the pan properly before adding food to prevent sticking. One of the most important steps is to ensure the pan is hot enough before adding oil or food.

When a stainless steel pan is heated, the metal expands, closing up the minuscule pores and gaps in the surface of the pan. This creates a smoother surface for the oil to slide on, preventing food from getting stuck. If you add food before the pan is hot enough, the pores will close around the food as the metal expands, causing it to stick.

To test if your pan is hot enough, you can do the "water test" or "tss test". Simply flick a small amount of water onto the dry pan. If the water sizzles, the pan is at a medium heat and ready for oil. If the water rolls around on the surface of the pan, it's at a higher heat and you should add oil immediately. Be careful not to add water to an oiled pan, as this is a safety hazard.

Another way to test if your pan is hot enough is to add a thin layer of oil and wait until it starts to shimmer. At this point, the oil has reached the appropriate temperature and you can begin cooking.

It's also important to note that stainless steel is not a great heat conductor, so it's best to heat the pan gradually over medium heat. Adding oil or food to a cold pan can cause the oil to heat up faster than the pan, giving the illusion that the pan is hot enough when it's not. Therefore, it's best to heat the pan first and then add oil once it's hot.

Frequently asked questions