While a stainless steel skillet is excellent for searing proteins, frying eggs, caramelizing onions and more, for many home cooks, this type of pan is daunting to use. You may be worried about food sticking to the surface or being able to get it truly clean. Meanwhile, professional chefs rely on this cookware for everything, and for good reason: A good stainless steel pan is naturally nontoxic and practically indestructible.
As a busy mom of two and a graduate of the French Culinary Institute with years of experience working in restaurants and writing about food and cooking, I understand why some people may have a tough time cooking with stainless steel. Allow me to demystify it for you. The secret to food that doesn’t stick? Make sure you preheat the pan properly before adding cooking oil or fat. Here’s a step-by-step guide.
How to cook in a stainless steel pan
1. Preheat the pan and use the water test
The key is to heat your pan enough so that when you spill a few drops of water on it, it forms one large bead that moves around the skillet, without sputtering or lots of sizzling drops (that means the pan is too hot), before you add cooking oil. Need a visual? I love this video made by the cookware company Misen because it explains the preheating technique clearly.
2. Add cooking oil or fat
Carefully wipe up the water with a towel, then add cooking oil and allow it to coat the pan. When the oil shimmers (looks wavy and glides quickly over the surface), it’s ready for food and nonstick cooking. Not all cooking fats work at all temperatures. If you’re cooking at a low to medium temperature for eggs, for example, butter and olive oil work just fine, but if you need to cook at a high temperature, those fats will burn. Avocado and other vegetable oils have a higher smoke point and are better suited for high-temperature cooking. If you let the oil heat too long, it will burn, and you’ll have to wash the pan and start over.
3. Pat food dry and don’t overcrowd the pan
Before you put protein in the pan, pat it dry, as excess moisture can cause food to stick. Don’t overcrowd the pan, as this can lower the overall temperature of the cooking surface and inhibit the ability to achieve a good sear.
4. Be patient
If you move the food before it has a chance to develop a crust, you risk the food sticking. It will release easily when it’s ready. Use a spatula with a thin blade to gently peek under the edge — if there’s resistance, it’s not ready to move or flip over.
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A note on cleaning stainless steel: You should always hand-wash your stainless steel pots and pans to prolong their life. (That said, we acknowledge that the rare run through the dishwasher on a hectic evening probably won’t cause irreparable damage.) Here’s our guide to cleaning stainless steel pans for more info on what to do.
The best stainless steel pans
If you’re in the market for a new stainless steel skillet, I have some recommendations! After testing seven of the most popular, highest-rated options, I found two that outperformed the rest: the Made In Stainless Steel Frying Pan, which I deemed the best stainless steel pan overall, and the budget-friendly Tramontina Stainless Steel Tri-Ply Clad Fry Pan, which is a good choice for those who want less of a commitment.
Made In
There wasn’t much not to like about the Made In Stainless Steel Pan! At 2.25 pounds, it maneuvered well from the range to the oven and felt balanced while I seared chicken thighs, sautéed onions and deglazed the pan. I also really liked the handle because it stayed cool on the stove.
Amazon
After testing the Tramontina nonstick pan and loving it, I had high hopes for the company’s stainless steel skillet and was duly impressed with its performance. The skillet is about average weight at 2.5 pounds and retains heat very well.
For roughly $50 or less (the retail price is $60, but this pan always seems to be on sale), you can’t beat the quality.
More must-haves for cooking with stainless steel
Amazon
This stainless steel spatula with more than 7,600 five-star fans is perfect for when you’re using a stainless steel pan. It’s thin enough to slide under fish filets or chicken breasts but wide enough to make flipping easy. The soft, grippy handle is comfortable to hold. Bonus: It’s dishwasher-safe.
Amazon
The angled edge of this silicone spatula means you can reach into the corners of most pots and pans and dig out food residue. It’s also heat-resistant, so it won’t melt when you’re using it to scramble eggs or sauté veggies. We like that it’s stain-resistant and easy to rinse clean.
3M
A tough cleaning buddy like this Scotch-Brite Dobie pad is a must when you’re washing stainless steel skillets. I have tested a lot of stainless steel cookware and found the combination of the pad’s abrasive surface, plus soap, baking soda or Bar Keepers Friend to be no match for even the worst burnt food residue.
Zeppoli
A stack of cotton dishtowels is key for drying pots and pans and mopping up spills in the kitchen. They’re absorbent, quick-drying and lint-free and go right into the washing machine and dryer. The cornflower blue hue masks subtle stains and also brightens my mood.
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