How To Cook With Stainless Steel Cookware?

Have you ever cooked with stainless steel cookware? If not, then this blog post is for you. It will provide a basic overview of how to cook with stainless steel cookware.  

The benefits of using stainless steel are excellent heat distribution and retention, so the food cooks evenly; there is no need for seasoning like cast iron; and easy to clean up.

The only downside (depending on your perspective) would be that it’s heavier than other materials such as aluminum or copper, which can make it difficult to transport from one place to another.

Still, most people don’t mind because they know better food tastes in these pots and pans.

Benefits of stainless steel cookware

Stainless steel is safe, durable, affordable, and easy to clean. The best part! Stainless steel cookware doesn’t react with acids in cooking or come into contact with items like copper or aluminum, which can contaminate foods.

It doesn’t change the taste of your food.

Aside from scratch-resistant ceramics or glassware, stainless steel is one of the only types of cookware that does not have any harmful reactions to your food during cooking.

And its non-reactive capabilities also make it perfect for use in areas where heat and water are present frequently–say you’re boiling pasta while washing dishes simultaneously.

Stainless steel cookware is fantastic. Here’s why:

  • It maintains even heat, so everything you cook comes out perfect and evenly cooked.
  • One of the best things about it is how long it lasts, more than 10 years for most people who take care of their stainless steel pans!
  • Though they can be a bit expensive up front, they are almost always cheaper in the long run because they last longer than other competitors that need to be replaced every year or two.

How to cook with stainless steel cookware?

Stainless steel cookware is the resource of choice for many of today’s cooks. For most, it is not just about the looks of this choice—it is also about the advantages stainless steel cookware has over other materials.

Stainless steel cookware is non-reactive, which means that it does not impact the flavor or cooking process of the foods you are preparing.

The stainless steel cookware needs to be heated before adding the food to it. Adding oil or butter is optional but makes the dish more flavorful.

The cookware should not be too hot when the food is added, so turn down the heat if necessary.

It is important to stir often, as well as wait for it to simmer before covering it. If the pot begins to boil dry, turn down the heat or remove it from the heat source until water drips back into the pot.

To avoid scratching the pan’s surface, use wooden or plastic utensils when cooking with stainless steel pots and pans.

how to cook with stainless steel cookware?

Preheat and add oil to your stainless steel pans

Cooking with stainless steel cookware is just like cooking in any other type of pan. Grip the handle to shake it out and use enough oil to coat the bottom. Turn the heat on and wait for it to get hot before adding your food.

You’ll need a lower temperature than you would for nonstick cookware because the food will stick to stainless steel, so start around medium or medium-low heat instead of high/medium-high heat.

If cooking something that has a thick center point (like okra or large cut vegetables), take care not to overcrowd your stainless steel pans, so they don’t steam instead of fry, stir periodically, cover if necessary and use low heat (still, fry them at first then scoop onto a plate after).

Getting food to room temperature

Before cooking with stainless steel cookware, the most important thing a person should do is to get their food to the desired temperature.

Putting hot items into cold stainless steel pans can damage them while putting cold things into a hot pan can cause the item to stick. You also want to make sure that all of your pots and pans are dry before you start cooking on them.

If you need, use oil or fat in the bottom of the pot or pan before turning the heat up so that foods won’t have an opportunity to gradually stick to it as they cook.

Be patient with a sear

Cookware has two purposes: storing energy and using this energy to transfer it to your food. As a result, a cookware’s material must enable even distribution of heat at all times and rapid release of the stored heat.

  • Choose the correct tool for your cooking task. Suppose you’re making an omelet, for example. In that case, a stainless steel omelet pan is key to any delicious and perfect egg dish. Make sure to keep the right stock on hand or know how and when to substitute it with water.
  • Use plenty of cooking oil on nonstick pans or cookware to achieve even browning of vegetables while searing meat, such as flank steak; vegetable oil works well for this application.
  • Ensure that all ingredients are fully cooked before removing them from the heat. For instance, take scrambled eggs off the stovetop when they’re not quite ready because they’ll continue cooking until they reach 165 degrees Fahrenheit.
stainless steel cookware is safe & durable

How do you use stainless steel cookware for the first time?

Cooking is an art, and like any other form of art, it takes practice to perfect. For the novice cook, using stainless steel cookware can be a little daunting. But with a few simple tips, you’ll be whipping up culinary masterpieces in no time!

The first step is to choose the right pan for the job. A sturdy saucepan is perfect for making sauces and gravies, while a frying pan is ideal for sautéing vegetables or cooking chicken breasts.

If you’re looking to make something a little more complicated, like a roast, then you’ll need a Dutch oven.

Once you’ve selected the right pan, it’s time to add some oil or butter to it. This will help prevent food from sticking to the bottom of the pan and make cleanup afterward much easier.

How to cook with stainless steel cookware without sticking?

Stainless steel cookware is coated with a thin layer of metal that helps to prevent food from sticking. Avoid foods high in acid content because the acid will corrode the metal and cause flaking or peeling over time.

Preheat your pan or pot before adding oil, butter, or other fat to avoid sticking during cooking. The heat will help the fat coat the surface evenly and create an impenetrable barrier between your food and whatever’s in the pan.

There are different cooking methods with stainless steel cookware, and following these tips will make sure your food does not stick.

  • First, make sure your cooking surface is heated to the right temperature before adding the food. If it’s too cold, the food will stick to the pan because it doesn’t have enough heat energy to break down its proteins.
  • Second, use a little bit of oil or butter in the pan before cooking to help prevent sticking.
  • Third, cook on low or medium heat instead of high where it’s difficult for liquid to evaporate and create steam which helps break down proteins in foods while cooking.
  • Fourth, make sure to leave enough space in your pan so that you have room for more.

How to cook steak with stainless steel pan?

To cook steak with a stainless steel pan, the pan’s heat should be turned up to medium-high. A teaspoon of butter can be added to help ensure that the meat does not stick to the pan.

Cooking steak with a stainless steel pan is an easy process that can be done in a few steps.

  1. Preheat the stainless steel pan and sprinkle salt and pepper evenly on both sides of the steak.
  2. Place the steak in the pan and do not move it for at least three minutes, allowing a slight crust to form.
  3. Now, flip it onto its other side and cook again for another three minutes.
  4. Finally, remove from the heat and enjoy!

How to cook an egg in stainless steel pan?

To cook an egg with a stainless steel pan, the cook needs to heat it over medium flame. Please put the desired amount of oil in the pan and tilt it in a circular motion to coat it evenly.

After that, add the egg and cook it for a few minutes on one side before flipping it over with a spatula. Cook for another minute or two and serve hot.

The traditional way of cooking eggs is time-consuming. It creates excess fat and cholesterol from cooking eggs in butter or oil.

A good alternative is using a stainless steel pan because it doesn’t absorb any oils and fats, making the food healthier than if cooked in butter or oil.

Clean and care

Stainless steel is a durable and long-lasting material if cleaned carefully. Stainless Steel is dishwasher safe, but we recommend tackling simple cleaning by hand in warm water with soap.

If your recipe includes something like milk or tomato sauce that may have curdled at the bottom of the pan and has hardened during cooking.

Add some cold water to a stainless steel pan and turn on medium heat until the mixture starts boiling; stir into the cold mix.

When it starts boiling, slowly pour it into a strainer over a sink cloth or paper towel; let drip until it stops, then dry with a soft kitchen towel (gently).

When caring for stainless steel cookware, it is recommended to avoid using abrasive cleaners on them, as this can cause scratches on the surface of the metal.

An excellent way to remove stains is to boil salt and water, then use the mixture on a cloth to wipe down any dirty areas.

Try applying a small amount of detergent (such as dishwashing soap) for stubborn stains before wiping with boiling water or vinegar.

Don’t let the stainless steel pan sit empty on the burner for too long

It’ll cause the pan to develop a layer of uneven discoloration that you might not be able to scrub clean.

This happens because stainless steel has poor heat conductivity, which will provide unequal cooking for any food at the bottom and edges of the stainless steel pan.

These hotter areas can melt fat onto cooler surfaces around them, resulting in an unappetizing appearance after cooking is finished.

This causes lighter spots on metal and darkening on darker metals depending on how hot it gets (another reason vegetable oil should never be poured directly into a pre-seasoned skillet).

don’t let the stainless steel pan sit empty on the burner for too long

Don’t use stainless steel cookware on a grill or in a microwave

Suppose you use your stainless steel cookware on both the stovetop and the oven. In that case, it will eventually happen that hot fat slops everywhere and then drips down into your pretty stainless steel.

You want to make sure that all of the metal is heating equally, which means you need to avoid using a stainless steel pan for too many purposes or any temperature extremes.

In a microwave oven, high molten fat may cause severe arcing due to contact with metal causing electrical faults or explosions.

Don’t use cooking sprays

Many people are unaware that cooking sprays, including popular brands like Pam, don’t work on stainless steel cookware.

Cooking sprays are made with chemicals that can leave a residue or film on the pan’s surface, which may, in turn, cause it to corrode.

For this reason, it is best to apply cooking oils directly to the pan with your hands for flavor and to meet any dietary needs you might have.

During cooking, don’t add salt when the water is cold

When cooking in stainless steel, add Salt to the Hot Water. Why? Because adding salt while the water or food is still cold promotes a nonstick phenomenon that will leave your food looking like it has ice on it and staying that way.

Make sure you mix well while pouring hot liquid into a cold pan, unlike any other metal pan, where you do not have to worry about stirring each time you add more than one cup of liquid.

Don’t use a knife to cut something

Don’t use a knife to cut something in stainless steel cookware. Knives will wear away at the surface and create scratches, which can lead to rusting.

Scratches also make cooking more difficult because they interfere with the heat distribution in the pan.

When you use a knife, the blade will embed itself in the surface and scratch it creating a rough edge. That can add residue to food, making it harder to clean the cookware.

Furthermore, only use wooden or plastic utensils to avoid scratching or damaging the surface.

Don’t use bleach, oven cleaner, or other caustic cleansers

You’re probably itching to try the bleach, but please don’t – you’ll only wind up with a dirty, smelly mess.

Stainless steel cookware is so resistant to the supposedly strong chemicals to scrub it clean that even ammonia and turpentine can’t get rid of grease stains left by bacon or eggs.

The best thing to do is give your pan an initial soak in hot water (with soapy dish liquid) before continuing with boiling salt-and-vinegar water for 15 minutes or longer.

It might sound counterintuitive, but vinegar breaks down dirt on stainless steel and copper without harming the material itself – and it’s all-natural!

clean and care of stainless steel cookware

Don’t put stainless steel cookware in the dishwasher

Putting stainless steel cookware in the dishwasher has been shown to wear away the protective coverings and allow substances like nitrates, salt, and other chemicals to seep into your food.

For this reason, it is advisable not to put stainless steel cookware in the dishwasher. Not only that, but you’re subjecting them to harsh detergents or your choice of scrubber materials (until they get worn down).

This can lead to scratches that can harbor residue, making cleaning even more complex and exacerbating how quickly they get scratched up–weird cycle!

It’s always a favorite amongst high-end designers because it looks fantastic with sparkling clean cuts but is so much nastier with old stains.

Which stainless steel cookware is best?

There are a few different types of stainless steel cookware, but the best one is 18/10 stainless steel. It’s durable and easy to maintain, and it will last a lifetime.

Which stainless steel cookware is 18/10?

The 18/10 stainless steel cookware contains 18% chromium and 10% nickel. This composition makes this type of stainless steel strong, durable, and non-magnetic.

Chromium has a natural anti-oxidation property that improves the life of kitchen utensils.

Some of the 18/10 stainless steel cookware on the market include:

Cuisinart MCP-12N Multiclad Pro Stainless Steel 12-Piece Cookware Set

Cook N Home 12-Piece Stainless Steel Cookware Set

Tramontina 80116/249DS Gourmet Stainless Steel 12-Piece Cookware Set, Made in Brazil

AVACRAFT Top Rated Tri-Ply Stainless Steel Saucepan with Glass Strainer Lid

All-Clad BD005714 D5 Brushed 14-Piece Stainless Steel 5-Ply Bonded Dishwasher Safe Cookware Set

Final Words

One of the best ways to cook with stainless steel is by using it for long, slow braises in a Dutch oven or casserole dish.

The heat from the stove will distribute evenly throughout your food, and you can leave it on low all day without worrying about burning anything.

We hope this article helps you with how to cook with stainless steel cookware. If you found this post useful, please share it with your friends. If you have any questions, please feel free to leave a comment below.

Read Next: How To Remove Rust From Cookware?


  • Is it safe to cook with stainless steel cookware?

    Stainless steel cookware is safe to cook with, and it is durable and will not corrode or react with food, so it is safe for cooking.

    Stainless steel has a non-reactive surface, meaning that it does not react with food to be used for cooking.

  • How do you keep food from sticking to stainless steel pans?

    To prevent food from sticking to stainless steel pots and pans, you should use cooking spray or oil.

  • What should not be cooked in stainless steel pans?

    You should not cook acidic foods in a stainless steel pan, such as tomato sauce. This food can cause the pan’s surface to corrode over time.

  • Why do professional chefs cook with stainless steel cookware?

    Stainless steel is tough, durable, and does not rust or change color. It can withstand high temperatures and is easy to clean stainless steel pots and pans.

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Writer & Product Reviewer
Steve Gillam
Steve L. Gillam loves cooking and teaching people how to cook. He is passionate about using local, organic ingredients in his recipes because he believes that seasonal food should be a part of everyone's diet. Steve has been writing professionally for over a decade and has published more than 100 articles on cooking with seasonal ingredients.

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