How to Cook with Stainless Steel Pans – A Stepwise Guide

According to a credible estimation on account of modern researches, 50 to 60 % of people know the precise recipe method.

But on the same page, they are clueless about the authentic way of using particular cookware types.

Sadly, the Stainless steel pans and pots are one of those who get to face this ignorant-cruelty that gradually ruins its future performance.

My mom used Stainless steel and she used to mention to me how even her mother used stainless steel.

Before this, I was happily using a mix of half of the non-stick and the other half of the ceramic cookware in my kitchen.

Then one day I was nostalgic and thought to carry on this mothers’ heritage of using stainless steel.

I literally ran to buy it, a bundle of stainless steel cookware from a famous brand with the intention to last its eternity.

I can tell my personal kitchen adventure of how terrible in taste was the introductory lunch cooked in the stainless steel pot the day I bought.

Because I did not preheat it decently and rushed to put in the ingredients.

Therefore, half of the meal stuck to the pan and I could not mix suitably due to the frustration of messing up the dish as well as my mood. How clumsy of me back then!

Anyway, bad experiences honestly teach you to teach others to stave off further bad experiences.

Time made me receptive to many rights and wrongs that we usually skip to make an impression of in our daily cooking routine.

Guess what, I am here to share the whole lesson with you people that I learned with piecemeal.

As it is one’s moral duty to be caring for each other. I know I am a good human being. Whoops.

A Stepwise Guide: The Dos and Don’ts while using Stainless Steel

1- Say ”No” to high temperature

The prime legit rule to cook in stainless steel is to execute low temperatures.

Why is it so?

Stainless steel cookware is constructed by layering up a deal of many harmful elements that impose a straight effect on our health if taken inside, God forbidden.

To intercept this process, there is a shielding layer that ushers to the final surface we basically use for the cooking.

However, there is a constant risk of it’s leaching.

If the safe surface gets leached, we may meet the damaging elements in our food and needless to say, the very situation is quite alarming.

To overcome this possibility, it is advised to promote less temperature on stainless steel.

Read more: Stainless Steel vs Nonstick Cookware – In Depth Comparison

2- Say ” Yes” to preheating

The second rule to cook in stainless steel is preheating the utensil before you began with the expansion of oil.

Why is it so?

Stainless steel is a kind of metal that has two distinct surface shapes at hot and cold temperatures.

When it is cold or at room temperature, there are pores that show up and very obvious a normal naked human eye can not observe it.

This is pretty much possible with the help of a microscope if you are gravely curious.

Anyhow, these edgy and slightly-deep pores invite the ingredients in the invisible surface pits with the idea for food to stick.

In this case, the cooking will not remain simple and smooth anymore.

Notwithstanding, when the exterior is hot or heated, the pores spontaneously fill up with the warmth and it gets in level.

This readiness of surface to cooking leaves less to no chance of sticking.

In light of this reason, the fair suggestion is to preheat first and then move on to the next step.

How to know if it is suitably preheated?

Some people often get distracted about preheating.

They assume it is done when it actually is not and the other way round.

To test this, add a drop of water in the pan while it is still on the burner.

If the water absorbs on the surface, you require additional time to keep on heating.

However, if the water drop remains still and does not soak up, you are good to go on next.

The standard 2 to 3 minutes are sufficient for preheating on low-medium temperature.

The duration may also exceed as up 4 or 5 mins if the temperature is extra low.

3- Say ”Yes” to oiling the pan

The third step plus rule is oiling the pan following the preheating.

Why is it so?

The pan is greased with oil to make the final arrangement for cooking.

As you will be just adding the ingredients right after oiling and stirring them up to proceed with the recipe.

Whatever you cook, there is always some or little oil required for the perfect searing.

The chief idea of oiling is to oil it at the right hot temperature, at freshly preheated surface.

After all, the addition of oil has no purpose or impact in the pan when it is cold.

The oil will ultimately fade in the pores and the after heating will merely draw the mess.

After accomplishing a flat surface, the oil is to be even across all around.

You can also do this through a brush or tissue paper.

Keep the complete list of ingredients ready near you so you don’t have to run around in search of them.

Otherwise, the pan may overheat and burn the dish right away.

You can also season your stainless steel pan the exact way you do the cast-iron pan. The aftermath finish feels like non-stick coating for smooth tossing and stirring with amazing taste.

Well, this is another treatment to discourage the dishes from gripping the surface.

You can learn a detailed difference between best and not-so-best oils for seasoning, here.

4- Say ”Yes” to proper cleaning

The explicit cleaning, in simple words, increases the durability of your product.

Here are a few pointers that you can augment in your daily cleaning session.

  • Let your pan or pot cool down thoroughly before you put it under the tap splashing cold water.
  • Make use of a wool sponge or other soft scrubber to rub the pan, be gentle doing so. Avoid steel scrubbers on any kind of stainless steel cookware.
  • To improve the universal sparkle and get rid of stubborn stains, use powerful market cleaning agents such as Barkeeper’s Friend, Bon Ami or Dawn Foam.
  • If substantial food remnants last in the pan after cooking, add a cup of water in it and leave to boil. The hot water will mellow out the residues which will then get off easily.
  • Occasionally, clean the pan with vinegar or baking soda to alleviate the stains, smell and scratches.

Why Non-stick should be ignored for regular use?

Well, I got to comprehend this fact much later. Kudos to my intellect.

While digging out for stainless steel, I was acquainted with a viral debate on the internet that how non-stick should be resisted for regular use.

Because the authorities are constantly communicating the false information to the customers about the little quantity of Teflon used in the making.

Don’t fear, once in a while or thrice a week is still acceptable.

But cooking three times a day on daily purposes in non-stick cookware can lead you to many troubles.

Regardless of how frequently the companies advertise for their safe and healthy application.

You should expand your own wit in the 21st century, for God’s sake.

Why one must have Stainless steel pan and pot?

I have admired my mother’s cooking a lot for a considerable part of my life.

The exceptional color, taste, and texture would also compel me to cook like her though I was not so fond of it.

Well, the stainless steel cookware also had its share in those fine cuisines that I cannot help but recall time and again.

No matter how serious are you about your modern pick of non-stick in specific or any other type, the durability one tends to find in stainless steel is just not anywhere else.

In addition, there are also a number of recipes that do justice to your taste buds only when you cook in stainless steel.


Stainless steel in the original quality is found expensive but it can dearly replace your affection for non-stick.

Taking the guided stand for either your newly bought or a couple of years old stainless steel cookware will be returned back to you in the shape of more power and performance. Period.

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