Stainless steel cookware is known for its durability and superior performance compared to its counterparts, and is often a chef’s favorite choice. However, if you have never cooked with or cleaned stainless steel before, it’s important to note that it behaves differently than non-stick options. Before you whip up your favorite dish, here is everything you will need to know about stainless steel cookware.
First, it’s important to remember that you should never begin cooking in a cold pan; therefore, you will want to make sure it’s properly warmed before adding ingredients. To test the heat level, use ⅛ teaspoon of water and pour into the pan. This is what you will notice:
- Too cold — Bubbles form and quickly evaporate when the water hits the pan.
- Too hot — Small water droplets form and are dispersed in multiple directions around the pan.
- Just right — A large water droplet is formed and moves around the pan without breaking into smaller droplets or evaporating.
Once the temperature is right, you can begin sautéing your ingredients by following these four simple directions:
- Add oil or fat in pan and heat slightly— this helps create a non-stick surface.
- Move the oil and fat around in the pan to thoroughly coat.
- Add sautė ingredients.
- Sautė until desired doneness, remove from heat, and enjoy!
After you have finished cooking with your stainless steel pan, you’ll want to:
- Let the pan cool.
- Clean with soap and water.
- Use Bar Keepers FriendⓇ and a stainless steel scrubbing pad for added shine and to remove stuck on food and stains. Using a steel scrubbing pad is more effective on tough spots than a sponge and does not scratch the surface of the cookware.
- Rinse and repeat until clean.