Stainless steel is the kitchen workhorse, capable of everything from searing chicken to whipping up a silky-smooth crepe. Unlike nonstick pans, which can wear down with repeated use and cleaning, a well-made stainless steel skillet will last a lifetime if you take care of it. To do that, you’ll need to properly preheate, try out a water droplet test and use the right technique.
To keep your stainless steel pans in good shape, avoid using metal utensils, as they can scratch the surface, and avoid cooking acidic foods or high heat. Also, don’t use scouring pads; they can scratch and dull the shiny finish. Instead, use a mild abrasive like baking soda or salt, which you can mix into a paste and scrub on the affected areas. Rinse the surface afterward to prevent etching and maintain a polished shine.
The most common problem with stainless steel pans is sticking. The problem is caused by microscopic pores in the surface of the metal that are filled with food particles. When the metal is hot, these pores expand and create a rough surface that holds on to whatever you cook in it. You can avoid this by heating your stainless steel cookware up to the proper temperature before adding any oil or fat.
In addition, make sure to season your stainless steel pan regularly with a light coating of oil. This will help to prevent sticking and provide a natural non-stick effect, just like your cast iron skillet. Lastly, be patient when flipping proteins such as chicken or steak. If it sticks at first, that’s usually a protein’s way of telling you that it’s not yet ready to be flipped, and waiting a few minutes will help the protein release from the pan.
Another important thing to consider when shopping for a stainless steel pan is the alloy used in its construction. You’ll want to look for a set with a stainless steel alloy that contains higher levels of chromium, which guards against rust. A good rule of thumb is to choose a stainless steel that has a fraction listed on the package, such as 18/10, which indicates the percentage of chromium and nickel in the alloy.
The best stainless steel pans are made with a combination of aluminum and steel, which makes them more durable than single-ply stainless steel pans and offers the benefits of both metals. For example, aluminum is an excellent conductor of heat, and combining it with steel negates the poor thermal conductivity of the former. Some manufacturers, such as All-Clad and Misen, use a three-ply aluminum-and-steel design, while others such as Misen have developed a five-ply steel-and-aluminum construction. The best stainless steel cookware will feature this combination of metals along the core and sides of the pan, making it even more durable than traditional single-ply stainless.