Tempering Stainless Steel: The Ultimate Guide

Tempering a stainless steel pan is a great way to create a semi-nonstick surface. The process is simple: heat the pan on medium-high, add a thin layer of oil with a high smoke point, and then let the pan cool. This fills in the pores of the stainless steel, creating a smoother surface for cooking. It's important to note that this seasoning layer is temporary and will need to be redone after each wash.

Preheat the pan

Preheating your stainless steel pan is essential for cooking with stainless steel. The process of preheating a pan is simple but requires patience and attention. Here is a detailed breakdown of the steps to preheat your pan:

Step 1: Heat the Empty Pan

Firstly, place your stainless steel pan on the hob and turn the heat to low-to-medium. Let the pan heat up for 2-3 minutes. It is important to note that the exact heat and time may vary depending on your hob and the construction of your pan, so some experimentation may be required to find the perfect combination. If you are using an induction hob, be cautious when increasing the heat as there is a risk of the pan warping. Additionally, if you are using high heat, gradually reduce the temperature to medium-low before adding oil to prevent it from burning.

Step 2: Perform the Water Droplet Test

To determine if your pan has reached the desired temperature, you can perform the water droplet test, also known as the Mercury Ball Test or Leidenfrost Effect. Add about 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. Initially, the water may spread into multiple small droplets, but eventually, it will gather into a single bead that bounces around. If the water fizzles and foams without forming beads, your pan is too cold. On the other hand, if the water breaks into many small beads and evaporates instead of forming a single bead, your pan is too hot. Remember to wipe off the water or let it evaporate before adding oil to avoid sputtering.

Step 3: The Hover Test

Another method to check the temperature is the hover test. Simply 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 hover your hand for 4 to 6 seconds before pulling away.

Step 4: Add Oil or Fat

Once your pan has reached the correct temperature, it's time to add oil or fat. Coat the entire surface of the pan with oil or fat, ensuring that it is evenly distributed. If your pan is above medium heat, lower the temperature to medium or below to prevent the oil from heating too quickly. The oil is ready when it glistens, shimmers, and spreads easily around the pan.

Step 5: Test with Food

To test if the oil is hot enough, use tongs to bring a small portion of the ingredient you plan to cook (such as a chicken breast fillet, a peeled prawn, or a vegetable) close to the pan's surface. If it sizzles immediately, your pan is ready, and you can add the rest of your ingredients. If it doesn't sizzle, hold the ingredient close to the pan's surface for a few seconds, then lower it slightly to test again. Alternatively, you can use a piece of bread or a vegetable that you don't mind sacrificing for this test.

Step 6: Use a Culinary Thermometer (Optional)

If you have a high-heat culinary thermometer, the ideal temperature for frying is between 160°C and 180°C. To accurately measure the oil's temperature, tilt the pan so that the oil pools at the side, ensuring that you are measuring the oil's temperature and not the surface of the pan. This method is ideal for deep frying.

Remember, preheating your pan is crucial for achieving the desired results when cooking with stainless steel. By following these steps, you can create a smooth surface and a barrier between the steel and your ingredients, allowing them to release easily from the pan.

Use the right oil

To prevent food from sticking to your stainless steel pan, it's important to use the right oil. While stainless steel is the ideal choice when making pan sauces, it's notorious for being the cookware that everything sticks to.

The type of oil you use depends on the temperature you're cooking at. If you're cooking over high heat, use an oil with a high smoke point, such as grapeseed, sunflower, vegetable, peanut, avocado, or canola oil. Regular butter, bacon fat, and olive oil will burn on contact with high heat, so avoid using these. If you're cooking over medium heat, olive oil is a good option.

How much oil you use depends on what you're cooking. Generally, a thin coating will suffice, especially if you're cooking something like skin-on chicken, which will render out more fat as it cooks.

To avoid sticking, let the oil heat up for a few minutes before adding your ingredients. You'll know the oil is hot enough when it shimmers and ripples across the surface of the pan. If the oil starts to smoke, your pan is too hot.

Let food come to room temperature

Tempering your ingredients, or letting them come to room temperature before they hit the pan, is an important step in the cooking process. This is especially true when using stainless steel cookware, as it helps to prevent food from sticking to the pan.

Letting food come to room temperature is also beneficial for even cooking. When food starts at room temperature, it will cook more evenly, reducing the likelihood of overcooking. This is particularly important for thick cuts of meat, such as a large pork chop, or when cooking an animal whole, like a chicken or turkey. By allowing these types of ingredients to come to room temperature before cooking, you ensure that the centre reaches the desired internal temperature without overcooking the exterior.

It's important to note that you shouldn't let food sit at room temperature for too long, as this can lead to microbial growth and food safety concerns. For most proteins, letting them sit at room temperature for 20-30 minutes is sufficient. For vegetables, you can let them sit for a bit longer. However, it's best to avoid leaving poultry, burgers, or ground meat at room temperature for more than a few minutes to prevent contamination.

When it comes to cooking with stainless steel, it's crucial to preheat your pan properly. This involves heating the pan without any oil or ingredients inside. Once the pan is hot enough, add a thin layer of oil with a high smoke point, such as grapeseed or sunflower oil. Let the oil heat up for a few minutes before adding your ingredients. This will create a non-stick surface and help prevent sticking.

Maintain a consistent temperature

Maintaining a consistent temperature is key to preventing food from sticking to your stainless steel pan. Here are some tips to achieve this:

Preheat Your Pan

Start by preheating your pan over low to medium heat for 2-3 minutes. This timeframe may vary depending on your stove and the construction of your pan, so you may need to experiment a little. If using an induction hob, be careful not to go to high heat too quickly, as this can cause warping.

Test the Temperature

You can use the "water droplet test" to check if your pan is at the right temperature. 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's ready. If the water breaks into many small droplets and evaporates, your pan is too cold. On the other hand, if the water breaks into many small beads and evaporates, it's too hot.

Alternatively, try 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, it's too hot. The ideal temperature should allow you to hover your hand for 4-6 seconds.

Add Oil or Fat

Once your pan is preheated, add oil or fat, ensuring it covers the entire surface. Use oils with a high smoke point, such as vegetable oil, avocado oil, or grapeseed oil. Avoid regular butter, bacon fat, and olive oil, as these will burn easily.

Heat the oil until it glistens, shimmers, and spreads easily around the pan. You can test if the oil is ready by holding a small portion of your ingredient (e.g., the bottom of a chicken breast) close to the pan's surface. If it sizzles immediately, the oil is ready.

Maintain Temperature

When adding your ingredients, be mindful that the temperature of the pan will drop. To minimise this, bring your ingredients close to room temperature before cooking. For proteins, let them sit at room temperature for about 20-30 minutes, and for vegetables, a little longer.

Once your ingredients are in the pan, leave them undisturbed for a couple of minutes, especially when cooking proteins. This allows them to brown properly. If you try to move them too soon, they might stick to the pan.

To maintain a consistent temperature, avoid overcrowding the pan. Give each piece of protein a couple of centimetres of space, and for stir-fries or sautéed vegetables, ensure each piece has contact with the bottom of the pan.

Adjust the Heat

If you're cooking delicate ingredients like fish or eggs, you may need to reduce the heat to medium-low after adding them to the pan. These ingredients benefit from a little extra oil to prevent sticking.

Remember, the key to successful stainless steel cooking is patience and allowing your pan to reach the right temperature at each step.

Don't flip too soon

One of the most important things to remember when cooking with a stainless steel pan is to be patient. If you flip your food too soon, it will likely stick to the pan and you'll end up with a mess. Here are some tips to help you avoid flipping too soon:

Preheat Your Pan

Before you add any oil or food, make sure your pan is properly preheated. Place your pan on the stove and turn the heat to medium or medium-low. Let it heat up for a few minutes—this is crucial as it allows the pores in the stainless steel to contract, preventing food from sticking. You'll know your pan is ready when a small drop of water added to the surface beads and rolls around without evaporating too quickly. This is known as the "water test" or the Leidenfrost Effect.

Use the Right Amount of Oil

Once your pan is preheated, add a thin layer of oil. You don't need too much, just enough to coat the bottom of the pan. Use an oil with a high smoke point such as grapeseed, avocado, or peanut oil. Avoid olive oil as it has a low smoke point and can burn easily. Let the oil heat up for a minute or two until it shimmers and ripples across the surface. This is important because if you add your food to cold oil, the temperature of the pan will drop too quickly and your food is more likely to stick.

Let Your Food Cook

Now it's time to add your food to the pan. Make sure it's at room temperature or close to it, as cold food will lower the temperature of the pan and increase the likelihood of sticking. Give your food a chance to cook properly before attempting to flip it. For proteins like steak, chicken, or fish, this usually takes around 3-5 minutes. For eggs, cook for 1-2 minutes on medium-high heat. Don't be tempted to check your food with a spatula and if you feel resistance, don't try to force it. Give it a little more time to cook and it will release from the pan when it's ready.

The Sizzle Test

When you add your food to the pan, you should hear a satisfying sizzle. This indicates that the reaction between the oil and the moisture in the food is happening, creating a steam barrier that prevents sticking. If you don't hear this sizzle, your pan may not be hot enough and your food is more likely to stick.

Don't Overcrowd the Pan

Overcrowding your pan can cause the temperature to drop and release too much moisture from the food. This will affect the steam barrier and increase the chances of sticking. It's best to cook in batches if you have a lot of food to ensure even cooking and to prevent sticking.

Be Gentle with Delicate Foods

Delicate foods like eggs and fish can be a bit tricky to cook in a stainless steel pan. It's important to add a little extra oil and make sure your pan and oil are properly preheated. Let these foods cook for a bit longer before attempting to flip them, as they need time to form a crust that will release them from the pan.

Remember, the key to avoiding sticking is patience. Take the time to preheat your pan, use the right amount of oil, and allow your food to cook properly before flipping. With a little practice, you'll be a stainless steel pro in no time!

Frequently asked questions