You just brought home a brand new stainless steel pan. You’re eager to put it to work, but you’re unsure where to start. Maybe you’ve heard it’s prone to sticking, tricky to clean, and generally unforgiving compared to non-stick pans.
That’s where this guide comes in. Read on, and I’ll share everything you need to know about stainless steel cookware. Having spent years cooking with stainless steel, I know how these pans work inside and out.
Use Stainless Steel for the First Time
- Thoroughly clean the stainless steel pan after unpacking it, either by hand or in the dishwasher
- Preheat it adequately, then add a big dollop or two of cooking oil
- Place the food in the pan and allow it to cook undisturbed until it naturally releases itself from the surface
- Remove the food from the pan and turn the flavorful browned bits into a rich pan sauce
- Clean your stainless steel pan with the quick and easy method I’ll detail below
Start with a Spotless Surface
When you bring home a new set of stainless steel pots and pans, your first task is to unpack and clean them thoroughly.
The first cleaning is essential. It removes any manufacturing residues — think grease, dust, or debris from production, transport, or storage — while ensuring a hygienic cooking surface.
You have two options: wash by hand with warm, soapy water or run them through the dishwasher, as stainless steel is dishwasher-safe. For the first wash, I recommend hand-cleaning. It’s an opportunity to familiarize yourself with the cookware’s weight, handle design, and lid fit — details that inform how you’ll use it.
Consider it akin to a chef inspecting their tools: understanding the equipment enhances your control. Are the pans hefty or lightweight? Do the lids seal snugly? Are the handles securely fastened and comfortable to grip? This early assessment also allows you to spot any defects and decide whether to keep, return, or warranty a piece.
After this first wash, cleaning is your choice. Hand-washing preserves rivets and lids over time, though I’ve found dishwashers work just as well for routine care — perfect for busy weeknights.
Learn Your Stainless Steel ABCs
Unlike nonstick or ceramic cookware, stainless steel has an uncoated cooking surface. And unlike cast iron, this surface requires no seasoning and won’t develop a natural nonstick layer. You’re working with bare metal, which, when heated, sticks.
High-protein foods — eggs, steaks, fish fillets, pancakes — tend to stick to stainless steel. The solution is in using plenty of fat, such as butter or cooking oil, to create a barrier between the steel and your food. Aim for enough to fully coat the cooking surface — a thin, even layer is sufficient, typically 1-2 tablespoons depending on the pan’s size.
Stainless steel conducts heat less efficiently than aluminum, a common base for coated pans. To compensate, manufacturers often bond a conductive core — like aluminum or copper—to the bottom or, in premium models, throughout the pan. Even with this enhancement, preheating is essential. I recommend at least 2 to 3 minutes of preheating over medium heat; though 4 to 5 minutes are usually best.
Wait for the Food to Release Itself First
If there’s one mistake that every first-time stainless steel cookware owner makes, it’s trying to flip the food too soon. Fiddling with a chicken breast or fish fillet before it has released itself is practically a guarantee for sticking — and mangling.
Cooks who rush often resort to scraping with a spatula or fork, damaging both food and pan. Instead, do this: let your food cook undisturbed for 3-4 minutes per side.
At first, the proteins in the food will form bonds with the steel, but as they cook, those bonds weaken, and the food releases naturally. Put your zen on and keep your hands off.
Turn the Leftover Residue Into Pan Sauce
The browned residue — or, as French chefs like to call it, the fond — left in your pan after cooking is a goldmine of flavor.
Deglazing transforms it into a restaurant-quality sauce. Add a liquid like wine, broth, or a mix of water, vinegar, and a touch of honey, then simmer until reduced to a velvety consistency.
Timing matters: let the pan cool for 5-6 minutes post-cooking before deglazing. Adding liquid to a screaming-hot pan causes splattering, which we’ve found creates unnecessary cleanup. A brief wait yields better results with less mess.
Make Cleanup a Cinch
The notion that stainless steel is hard to clean doesn’t hold up. With the right technique, it’s as straightforward as maintaining cast iron.
When skipping the sauce, deglaze anyway: add water to cover the residue, mix in a tablespoon of vinegar, and bring to a boil. After 2-3 minutes, most stuck-on bits lift off; a soft sponge handles the rest once cooled. Our tests confirm this method outperforms scrubbing alone.