Break In Your New Stainless Steel Pan

Stainless steel pans are a great addition to your kitchen. They are durable, heat up quickly and evenly, and don't require special utensils or maintenance. However, they do require some care to keep them in pristine condition. Before using a new stainless steel pan for the first time, it is recommended to wash it with warm soapy water and a little vinegar to remove any leftover oils from manufacturing. This will ensure you're starting with a fresh pan. When cooking with stainless steel, it's important to understand temperature control as food is more likely to stick to a cold pan. Always preheat your pan properly over low to medium heat and add a thin layer of cooking oil after preheating. Look out for the shimmer to know when the pan is ready to use. To avoid warping, always let your pan cool down before cleaning and avoid using harsh tools like steel wool or abrasive cleaners. For everyday cleaning, a soft cloth and dishwashing soap should do the trick. For stuck-on food, soak your pan in warm soapy water or use baking soda. With these simple tips, you can keep your stainless steel pans looking brand new!

How to clean a new stainless steel pan

Before First Use

Wash your new stainless steel pan with warm soapy water and a little vinegar (about 1/4 cup) to remove any oils left over from the manufacturing process.

Everyday Cleaning

For everyday cleaning, use a soft cloth and dishwashing soap. For stuck-on food, soak your pan in warm soapy water before trying to scrub.

Removing Stuck-On Food

If food bits remain stuck to the pan, fill it with enough soapy water to cover the residue, bring to a boil, and scrape with a spatula or wooden spoon. Allow the pan to cool, then wash as usual.

Removing Tougher Stains

For burnt-on food or oil, add a few spoonfuls of baking soda and enough water to cover the burnt areas. Bring to a boil and simmer until most of the water has evaporated. Turn off the heat, wait until the pan is cool enough to handle, and scrub with a non-abrasive sponge and wash in hot, soapy water.

Removing Discoloration

If you notice rainbow-colored discoloration on your pan, splash some vinegar in it and wipe the area with a soft sponge before rinsing and drying fully.

Removing Chalky Buildup

Hard water can leave white, cloudy residue on your pan. To remove this buildup, boil a mixture of one part vinegar to three parts water in the pan. Let it cool, then wash with soap and water.

Preventing Water Spots

To prevent water spots, be sure to dry your cookware immediately after washing. You can also wipe the pan with a damp sponge sprinkled with baking soda to remove smaller water spots.

How to season a new stainless steel pan

Although it is not necessary to season a stainless steel pan, many professional chefs and home cooks choose to do so. Seasoning your stainless steel pan will help seal the pores in the metal, creating a non-stick surface for no-hassle cooking and easy cleanup.

Step 1: Wash and Dry the Pan

Use a gentle dish soap and warm water to thoroughly wash your stainless steel pan. Rinse and dry your pan completely.

Step 2: Oil Your Pan

Once the pan is completely dry, heat it up on your stovetop. Then, add a little bit of oil. You will want to use an oil with a high smoking point, such as sesame, vegetable, peanut, soybean, or grapeseed oil. Continue to heat the pan over medium heat and use a wad of paper towel or a clean, dry cloth to distribute the oil evenly across the pan's surface.

Step 3: Cool the Pan

Once the pan is hot and starts to smoke, remove it from the stovetop and let it cool. When the pan is cool, use another paper towel or cloth to remove the excess oil.

Step 4: Repeat as Needed

Repeat the above steps when necessary. When you find that food is once again sticking to your stainless steel pan, return to these steps and re-season it.

How to cook with a new stainless steel pan

Wash your pan

Before using your new stainless steel pan for the first time, wash it with warm soapy water and a little vinegar (about 1/4 cup). This will remove any oils left over from manufacturing.

Preheat your pan

Always preheat your pan before cooking. Use low to medium heat and check the temperature with the water droplet test. After a few minutes, add a thin layer of cooking oil. When the oil starts to shimmer, the pan is ready to use. Alternatively, add a drop of water to the pan – if it's hot enough, the water should make a 'tss' sound, split into multiple droplets, and evaporate.

Add your food

It's best to let food come close to room temperature before adding it to the pan. A large temperature difference can make food more likely to stick. When cooking larger pieces of protein, like chicken, fish, or steak, wait to flip the food until it naturally releases from the pan.

Sautéing or searing

Maintain a fairly consistent temperature when sautéing or searing to prevent food from sticking.

Deglazing

One way to create flavor in your dishes is by building fond – the tasty browned bits left in the pan after searing or sautéing. You can extract flavor from the fond by adding a liquid (deglazing), then reducing and adding butter and seasoning.

Seasoning your pan

Seasoning isn't required with stainless steel pans, but you can season your pan to create a non-stick layer. Heat the pan over medium-high heat, add a thin layer of oil with a high smoke point, and use a paper towel to spread the oil evenly around the surface. Wait until the oil starts to smoke, then remove the pan from the heat and let it cool. Wipe out any excess oil with a paper towel.

Cleaning your pan

Avoid putting your stainless steel pan in the dishwasher. Instead, wash it by hand with hot soapy water and a non-abrasive sponge. Always let the pan cool down before cleaning to avoid warping.

Removing burnt bits

To remove burnt bits, boil water in the pan. If that doesn't work, fill the pan with soapy water, bring it to a boil, and scrape with a spatula or wooden spoon. Allow the pan to cool, then wash as usual.

Removing stains

To remove calcium buildup, boil a solution of 3/4 cup water and 1/4 cup vinegar in the pan. For rainbow stains, gently scrub the pan with vinegar or cook something acidic like tomato sauce. To remove water spots, sprinkle the pan with baking soda and wipe with a damp sponge.

How to avoid common mistakes with a new stainless steel pan

Stainless steel pans are a great addition to your kitchen, but they do require some care to avoid common mistakes that can shorten their lifespan. Here are some tips to avoid those mistakes and keep your stainless steel pans in top condition:

• Avoid the dishwasher: While most stainless steel pans are dishwasher-safe, hand-washing is the best way to clean them. Dishwashers can damage the surface of the pans and loosen their handles due to the high temperatures and long cycles.
• Let the pan cool down: Do not clean your stainless steel pan before it has cooled down. The temperature difference between the hot pan and cold water can cause warping or cracking. This temperature difference also creates steam, which could burn your hands.
• Don't add salt to cold water: Always add salt to water after it has come to a boil to avoid pitting corrosion, which causes small, irreparable dents in the bottom of your pan.
• Remove calcium buildup: Hard water can leave chalky white spots on your pans, which are not only unsightly but can also encourage bacteria growth. Remove these spots by boiling a solution of water and vinegar in the pan, then wash and dry as usual.
• Don't overheat the pan: Overheating can cause rainbow stains on your pan, which are difficult to remove. If this happens, gently scrub the stains with vinegar or cook something acidic like tomato sauce to help with the discoloration.
• Dry your pan: Hand-drying your pans is important to prevent water spots. It only takes a minute but makes a big difference in maintaining the condition of your stainless steel pans.
• Preheat your pan: Food is more likely to stick to a cold pan, so always preheat your stainless steel pan before cooking. Add a thin layer of cooking oil after preheating, and wait until it shimmers before adding food.
• Use the right tools: Avoid using metal utensils or steel wool on your stainless steel pans as they can scratch the surface. Instead, opt for wooden or silicone utensils and non-abrasive sponges or scouring pads for cleaning.
• Season your pan: While not required, seasoning your stainless steel pan can create a non-stick layer. Heat the pan over medium-high heat, add a thin layer of oil with a high smoke point, and use a paper towel to evenly spread the oil. Heat until the oil just starts to smoke, then remove from the heat and let it cool. Finally, wipe out any excess oil with a paper towel.

How to choose a new stainless steel pan

Stainless steel pans are a great addition to your kitchen. They are durable, heat up quickly and evenly, and are non-reactive, so you can cook just about anything in them. Here are some tips on how to choose a new stainless steel pan:

• Size and Purpose: Stainless steel pans come in various sizes, from small skillets to large stock pots. Consider what type of cooking you will be doing and choose a size and shape that suits your needs. For example, a large stock pot is great for boiling pasta, while a skillet is perfect for frying eggs or searing meat.
• Quality and Durability: Stainless steel pans can last a lifetime if you take good care of them. Look for high-quality, heavy-gauge cookware that is thick and durable. This will ensure your pans are less likely to dent, warp, or crack under prolonged heat.
• Heat Conductivity: Choose a pan with good heat conductivity to ensure even cooking. Look for pans with a layered or clad base, such as those with an aluminium core, as this will provide better heat distribution than single-layer stainless steel.
• Compatibility: If you have an induction cooktop, ensure that the stainless steel pan you choose is magnetic and compatible with induction stovetops. Additionally, consider the oven-safety of the pan. Most high-quality stainless steel pans are oven-safe up to temperatures of 500°F, making them very versatile.
• Handles and Lids: Don't forget to consider the quality of the handles and lids. Look for sturdy, ergonomic handles that stay cool during cooking and provide a secure grip. Also, check that the lid fits snugly and is made of durable material.
• Maintenance and Care: While stainless steel pans are generally low-maintenance, it's important to follow the manufacturer's care instructions. Hand-washing is usually recommended over dishwashing to avoid potential damage and discolouration. Choose a pan that is easy to clean and maintain, and avoid using harsh abrasives or steel wool, which can scratch the surface.

Frequently asked questions