Stainless Steel Pans: Sticky Science

Stainless steel pans are known to be sticky, and it's not uncommon for food to get stuck to their surfaces. This happens because, contrary to what meets the eye, stainless steel pans are not smooth. Their surfaces are filled with tiny pores and crevices that expand and contract when heated, causing food to get stuck.

To prevent food from sticking to your stainless steel pan, you should preheat the pan, perform the water droplet test, use low heat for cooking, and ensure the oil is heated properly.

Stainless steel pans have tiny pores that grip food when heated

Stainless steel pans are notorious for food sticking to their surfaces. While they appear smooth, they actually have tiny pores that grip food when heated.

When stainless steel is heated, the pan expands and the pores shrink. These pores contract when heated and expand when the pan cools or comes into contact with cold food. When you place cold food on a hot stainless steel pan with no oil, the contracted pores will quickly expand and grab onto the food.

To prevent food from sticking, preheat the pan to medium, then add ample oil, and finally add the food. It takes practice, but once you get the temperature, timing, and process right, you significantly minimize the risk of food sticking.

To check if your pan is hot enough, put a small drop of water in the pan. When the pan is at the right temperature, the water will bead into little balls and roll around the pan. This is known as the Leidenfrost Effect. If the pan is too cold, the water will bubble and evaporate quickly. If it is too hot, the water will break apart into small droplets and ping around the pan.

Another tip to prevent food from sticking is to ensure that the oil is heated properly. When the oil is hot enough, it will spread over the surface of the pan. When you add food to the heated oil, the oil will cause steam to develop. This steam layer will prevent direct contact between the pan’s surface and the food, thus preventing sticking.

Oil must be hot enough to spread over the pan's surface

To prevent food from sticking to your stainless steel pan, it is important to ensure that the oil is hot enough to spread over the pan's surface.

When cooking with a stainless steel pan, it is crucial to understand the role of temperature in preventing food from sticking. The pan's surface has tiny pores that expand and contract as it heats up or cools down. If you add cold oil to a cold pan, it will seep into these pores, and when the pan heats up, the oil can become trapped, making it harder to achieve an even cooking surface. This can also make cleaning more difficult.

On the other hand, when you add cold oil to a hot pan, the pores have already closed, allowing the oil to warm up and become more fluid. This creates a smoother surface for the oil to slide on, preventing food from sticking. The oil will spread out and form a glistening layer across the pan. This is the ideal state for adding food to the pan.

To achieve this, it is recommended to preheat your stainless steel pan to a medium temperature before adding oil. A good indicator that your pan is at the right temperature is when a drop of water sizzles and beads into little balls that roll around the pan. This is known as the Leidenfrost Effect. At this temperature, the pores in the pan will have contracted, creating a smoother surface.

Once your pan is preheated, add a small amount of oil and observe its behaviour. If the oil glistens and moves gently across the pan's surface, it is ready for cooking. If the oil is not hot enough, it will sink into the pores and cause sticking. On the other hand, if the pan is too hot, the oil will begin to smoke, and you should turn down the heat and start over.

By ensuring that the oil is hot enough and spreads evenly across the pan's surface, you create a frictionless barrier between the food and the pan, minimising the chances of sticking. This technique is essential when cooking with stainless steel pans to achieve optimal cooking results and minimise cleanup efforts.

Cooking highly reactive foods like eggs and chicken

• Preheat your pan: Place your stainless steel pan on the stove and turn the heat to medium. Allow it to heat up for 2-4 minutes. You can test if your pan is ready by using the water droplet technique. Simply add a few droplets of water to the pan's surface and observe their behaviour. If the water forms beads that glide across the surface, your pan is at the right temperature.
• Use the right type of oil or butter: Oils like grapeseed oil, avocado oil, or butter are good choices. Avoid using olive oil as it has a low smoke point and can break apart or degrade at high temperatures.
• Heat the oil properly: Add the oil to the preheated pan. It should glisten and move gently across the surface. If the oil is smoking, your pan is too hot.
• Control the heat: Stainless steel pans can withstand high temperatures, but for cooking eggs and chicken, medium to medium-high heat is usually sufficient. Avoid excessive heat as it can cause the pores in the pan to contract and expand rapidly, leading to food sticking.
• Prepare your food: Bring your eggs and chicken to room temperature before adding them to the pan. Pat them dry to remove excess moisture.
• Don't overcrowd the pan: Give your food enough space to cook by not overcrowding the pan. This will help maintain the temperature and prevent moisture build-up, reducing the chances of sticking.
• Allow food to cook: Don't move your food around too frequently. Let it cook and form a crust before attempting to flip or turn it. This will help release the food from the pan's surface.
• Clean your pan properly: Avoid using harsh scrubbing pads or steel wool as they can damage the pan's surface. Instead, wash your pan with warm water, dish soap, and a soft cloth or sponge.

Poor maintenance and harsh cleaning can damage the pan's surface

Poor maintenance and harsh cleaning can damage the surface of your stainless steel pan. This is because stainless steel pans have tiny pores and crevices that expand and contract while cooking. Rough scouring pads, harsh chemicals, or steel wool will scratch the pan’s surface, leaving bumps and scratches that food can cling to.

To maintain the quality of your stainless steel pan, it is important to clean it thoroughly after each use. This can be done with a soft cloth and dishwashing soap, or by soaking the pan in warm soapy water and then scrubbing. You can also try using baking soda or a non-abrasive cleaner like Bar Keepers Friend to keep your stainless steel looking as good as new.

It is also important to avoid using metal scrubbing pads, steel wool, or abrasive cleaners on your stainless steel pan. These can scratch the surface and create more areas for food to stick. Instead, use non-abrasive sponges or scrubbers to clean your pan.

In addition to proper cleaning, there are a few other things to keep in mind to maintain the quality of your stainless steel pan:

• Always heat your pan before adding oil. Adding oil to a hot pan creates a temporarily non-stick surface.
• Avoid rushing the preheating process by using high heat. This can lead to overheating and can cause irreparable warping.
• Allow the pan to cool completely before washing it. Submerging a hot pan in cold water can cause warping.
• Avoid using harsh cleaning solutions like bleach or household cleaners, as these can scratch the finish of your pan.
• Stick to a cleaning routine and clean your pan after each use, even if it doesn't look very dirty. This will help to avoid a buildup of food residue.

Overcrowding the pan lowers the temperature and releases moisture

Overcrowding your pan can have a detrimental effect on your cooking. When you add too much food to your pan, the temperature of the pan lowers, and moisture is released from the food. This prevents the liquid from turning into steam and escaping, and the food will stew, boil, or steam instead of browning. This is because the temperature is not high enough for the liquid to evaporate, and the steam cannot escape.

This is a common mistake when cooking in large quantities. It is important to arrange the food so that hot air can pass through. This allows the food to brown and gives it a chance to develop colour, taste, and lock in moisture. When overcrowding a pan, the steam gets trapped, and the food becomes soggy and dull. The Maillard reaction, which is responsible for the colour and flavour of browned foods, cannot occur.

To avoid overcrowding, it is recommended to cook in batches. This will take longer but will be worth the wait. Alternatively, you can use a larger pan if you want to cook everything at once. When cooking a large batch of food in a hurry, use two or even three pans to prevent overcrowding.

It is also important to note that different foods release varying amounts of moisture. For example, spinach and mushrooms release a lot of water during cooking. Frozen food also has a higher water content. When cooking these ingredients, be sure to allow enough space in the pan for the moisture to escape.

Frequently asked questions