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Even though there are many nonstick pans on the market, stainless-steel pans are occasionally required.

They’re wonderful for making flavorful rich sauces or when you want your meal to create a crisp golden-brown crust.

In this post, we’ll look at what meals you can cook in stainless-steel pans and how to care for them so they last a long time.

What Can You Make in Stainless Steel Pans?

Do you want to know what you can cook with stainless steel cookware without worrying about most of it sticking to the pan?

Since stainless steel can crisp and brown anything, you may:

  • Prepare a deliciously crunchy vegetable stir-fry
  • Sauté onions and sear the steak you need for different recipes without running into any complications
  • Cook egg-fried rice and fried chicken for dinner on a busy weeknight.

It is vital to mention that dry foods are preferable for stainless steel pans since water combats heat and lowers the temperature of the oil, which isn’t optimal for cooking.

Cooking with freshly washed veggies should be avoided, and they should be well dried before being tossed into the pan.

It’s also a good idea to wipe off your slices of meat with a paper towel to remove any surface moisture. Cold food, like cold water, combats heat.

The addition of cold food to a stainless-steel pan lowers the temperature.

Cooking cold vegetables and meat should be delayed until they have reached room temperature.

Then there are meals that, no matter what you do, seem to stick. One of the most common reasons individuals struggle with cooking with stainless-steel pans is that they turn their food too quickly.

When cooking bigger portions of food, such as chicken, steak, or fish, wait until you can easily remove it before flipping it over.

It’s worth noting that the surface temperature of these pans automatically changes when you add a big piece of meat to them, regardless of how long you wait for them to reach room temperature.

As you add the meal, the temperature drops, causing the pores on the surface to expand. Once the pan returns to the correct temperature, the pores shrink, causing the food to cling.

You must be patient until it recovers to the proper temperature, at which point it will release the food on its own and you will have no issue flipping it.

You will only be able to perfect this method and make wonderfully crisp and evenly cooked meats with time and practice.

The main cause of food clinging to a stainless steel pan is heat. When you add oil to a hot pan, it forms a protective layer between the pan’s surface and the food.

Even though your pan seems to be beautiful and smooth, there are microscopic gaps on the surface into which the oil might infiltrate.

As you add the food, the natural moisture in it reacts with the heated oil, creating a steam-like effect. This makes it easy to pull the food off the surface and keeps it from sticking.

If you don’t hear the sizzle, your pan is too cold, and your food will cling to the pan. The sound essentially indicates the interplay of moisture and heat.

If you keep the heat too high, the food may begin to burn somewhat, and you will be unable to prevent the burned taste in the completed meal.

Cooking using Stainless Steel Pans

To gain the advantages, you must properly care for your stainless cookware. Follow the guidelines below for a seamless cooking experience.

  1. It’s true that when you’re cooking in non-stick pans, you need to minimize preheating time. But when it comes to stainless steel cookware, you should try not to skip preheating because when these pans are cold, they’re quite porous, even if you can’t notice it. The edges of these pores are what ultimately cause your food to stick.
  2. When you preheat your stainless-steel pans, the pores get reduced and you’re left with a smoother cooking surface. After the pan is properly heated, you can add oil to close the pores as well, just make sure you’re not adding it before the pan is heated through or it’ll sink into the pores.
  3. To determine the right way to preheat your stainless-steel cookware, you should use the water drop test. Here’s how it works: add a splash of water to your pan when the rim becomes too hot to touch. If the water stays in a ball and rolls around on the surface, the pan is ready to be used.
  4. It’s important to note that your pan can go from preheated to overheated really fast, so make sure you have your ingredients ready before preheating.
  5. Once the pan has been preheated and oiled, you can add in the meat. You’ll know it’s okay to flip the meat and it’s perfectly seared and browned when you have no trouble lifting it from the pan. If you have to use a spatula to try and lift it, it hasn’t seared properly, and you’ll have to wait a little more.
  6. The brown bits formed after some of your food gets stuck to the pan are called ‘fond’. You shouldn’t get rid of them because they can add a nice flavor to your dish. All you need to do is deglaze the pan. Once you’ve removed the food, carefully drain the fat, and add the stock, water, or even wine into the pan.
  7. When the liquid comes to a boil, use a spatula to scrape off the brown bits. Keep doing this until the liquid gets reduced by half. Add your choice of seasonings and drizzle this sauce over your dish for an exciting flavor.

Stainless steel cookware may be used in the oven at temperatures up to 500 degrees F. During prolonged usage on the cooktop or in the oven, the handles may get very hot. While handling hot stainless-steel pans or lids, always sure to use potholders or oven gloves.

Stainless Steel Cookware Maintenance

You’ll get the most out of your stainless-steel pans if you know how to use and care for them. They may endure a long time in your kitchen if properly cared for.

These pans perform best when coupled with aluminum, which is a good conductor.

When these two metals are combined, aluminum enables for equal heat dispersion while steel aids in temperature retention.

Its innovative stainless-steel cookware structure makes cooking more simpler and more fun since you’ll be able to acquire uniformly cooked components and produce practically any cuisine that comes to mind.

Cleaning Techniques for Stainless Steel Pans

Stainless-steel cookware, like other pans, requires some maintenance.

To keep your pans looking like new and functioning properly, you must learn how to clean and maintain them.

Cleaning stainless-steel pans is surprisingly simple, and there are several methods for doing so.

Here are some pointers on how to remove persistent oil or food stains and avoid unsightly scratches, burn scars, or discolouration.

  • Avoid running your hot pots and pans under the faucet in an effort to cool them down because they can easily warp when they’re exposed to extreme temperatures. It’s important that you let them cool down on their own before you can think about washing them.
  • Once you’re done cooking and you can see that the pan is still quite warm, use a paper towel to wipe off any excess oil or leftover food particles.
  • Another great way to effectively get rid of stubborn food bits and grease is to return the pan to medium heat. When it’s hot, pour about a cup of water into it to deglaze and scrape away the burnt food bits using a wooden spatula or spoon.
  • Drain the water in the sink and use a paper towel to wipe it once more before cleaning it with a soft cloth and hot soapy water.
  • Avoid using metal scrubbing pads on your stainless-steel pans as that can leave nasty scratches and damage the smooth surface.
  • It’s not advisable to wash these pans in the dishwasher because it can be quite harsh on the material and may even leave a residue.

Last Words

If you want to get the most out of your stainless-steel cookware, you must learn how to cook in them correctly.

To minimize sticking, avoid cooking cold or damp items, and maintain the heat on medium to avoid scorching and burning your meal.

Using the recommendations in this blog article, you may create a variety of tasty dishes while also properly caring for these pans so they can last a lifetime in your kitchen.

Additional cooking pans articles you may be interested in:

  • Carbon Steel Pan vs. Stainless Steel Pan
  • Copper Pans vs. Stainless Steel Pans