Stainless steel pans are some of the most useful tools in a kitchen. They sear, brown and build flavorful pan sauces better than almost anything else. But many people give up on them after a first try ends with eggs or chicken welded to the pan. The good news: sticking is almost always caused by technique, and it is easy to fix.
Why food sticks to stainless steel
A stainless steel surface looks smooth, but at a microscopic level it has tiny pores. When a cold pan heats up, those pores expand and contract. If food goes in before the pan is properly hot, proteins grab onto the surface and bond to it. Moving the food too early tears it away and leaves a stuck layer behind.
The 5-step method
- Preheat the empty pan. Place the pan on medium heat for 2 to 3 minutes. Fully clad 5-ply pans spread heat well, so medium heat is usually enough. You rarely need high heat.
- Do the water test. Flick a few drops of water into the pan. If they sizzle and evaporate, wait longer. When the drops bead up into small balls that glide around the pan, it is ready. This is called the Leidenfrost effect.
- Add oil and let it heat. Wipe out any water, add a thin layer of oil, and wait until it shimmers. Tilt the pan so the oil coats the cooking surface.
- Add food that is dry and not ice-cold. Pat meat and fish dry with a paper towel and let them sit out for 10 to 15 minutes before cooking. Wet or very cold food drops the pan temperature and steams instead of sears.
- Wait before you flip. Leave the food alone. As a crust forms, the food naturally releases from the pan. If it resists when you nudge it, give it another minute.
Common mistakes to avoid
- Crowding the pan. Too much food at once cools the pan. Cook in batches if needed.
- Using too much heat. Very high heat can burn oil and discolor the pan. Medium to medium-high is enough for most searing.
- Flipping too early. Patience is the most important ingredient.
- Adding salt to cold water. When boiling, add salt once the water is boiling to help avoid small pitting marks.
What about eggs?
You can cook eggs in stainless steel with a well-preheated pan and enough butter or oil, but it takes practice. For everyday eggs, pancakes and delicate fish, a ceramic nonstick pan is simply easier. That is why many cooks keep one of each. Read our comparison: Stainless Steel vs. Ceramic Nonstick.
Turn the stuck bits into a sauce
Those browned bits left after searing are called fond, and they are full of flavor. Remove the meat, pour in a splash of wine, stock or water, and scrape the bottom with a wooden spoon. Simmer for a minute or two, add a knob of butter, and you have a simple pan sauce.
Cleaning stainless steel
- Let the pan cool before washing to avoid warping.
- For stuck food, add warm water and a little dish soap, let it soak, then scrub with a non-scratch sponge.
- For rainbow discoloration or white spots, wipe with a little white vinegar, then rinse.
- For stubborn browned residue, use a paste of baking soda and water.
Recommended stainless pieces
- 5-Ply Stainless Sauté Pan with Lid, 4-Qt for searing, pan sauces and one-pan meals.
- 5-Ply Stainless Saucepan with Lid for sauces, grains and reheating.
- 5-Ply Stainless Stock Pot with Lid, 7-Qt for pasta, stock and soups.
- 5-Ply Stainless Pot Set, 6-Piece if you want the essentials together.
All of our 5-ply stainless pieces work on gas, electric, ceramic, halogen and induction cooktops and are oven-safe up to 500°F. Browse the full 5-ply stainless steel collection.