Stainless steel cookware question?

Question

We got some awesome stainless steel cookware for a wedding present. However, everything we cook seems to stick. Any tips on how to keep things from sticking and any cleaning hints? Thanks

Answer 1

The most important thing is not to stir or move things right away after putting them in the pan. Let it sit and fully sear for a couple minutes before you try to move it, it will work much better. And make sure you fully heat the pan before adding your ingredients.

Some people swear by the adage, "hot pan, cold oil." Ie, heat the pan first and then add and swirl the oil after it's heat, right before you add the food. Some swear this works, some swear it doesn't. See how it works for you.

As for cleaning, do it just like you were deglazing the pan. Add a little water, put it back on a hot burner and let it simmer for a minute, then scrape the gunk off with a spatula. It will come right off.

Answer 2

Make sure the pans are good and hot when you're cooking meat and eggs. This can be tricky if you're cooking with electric instead of gas. With electric, I usually keep one element on high and one on low.

High-quality pans require a higher heat to get the food to sear and release from the pan.

Pre-heat the pan first, then add the oil or butter so it doesn't burn. Be patient. Don't try ro lift the food right away. give it a chance to do it's thing.

Use a little more oil or butter in the pan until you get a feel for how it works. Most of the time, the extra fat won't be absorbed by the food unless it sits in it.

Clean them with a non-abraisive sponge and cleanser like bon ami or bartender's friend. You can also put them in the dishwasher.

Add a little water to a pan with food stuck on it over low heat and scrape the bottom with a wooden spatula to losen it from the pan.

Answer 3

For the sticking problem, it depends what you're cooking. For a quick stir fry or something similar, use enough oil to coat the pan and your food and keep it moving; don't let it dry out. I also like to add some chicken stock for more moisture and to make a gravy afterward. For larger cuts of meat (steak or chicken legs/pieces), let the meat sear on the first side for a few minutes to create a crust and fond in the bottom before moving. Once you let it crust, it'll release from the pan without sticking. With chicken, if you do that the skin will be nice and golden brown, beautiful! Keep your temp medium-high or lower and use an oil with a higher smoke point to keep from burning too. I don't use Pam b/c it leaves a sticky residue if it's cooked on without being touched with food (ie on the handles, higher on the sides of the pan, rivets, etc.).

For cleaning, use Bar Keeper's Friend (found in any grocery store cleaning aisle) on the stainless portions. It shines up nicely and removes any grit or cloudiness.

Answer 4

I can't understand why you're having difficulty. My pans are as good as the day they were bought.I would never return to non-stick after having my stainless steel pans! Non stick coatings come off in the food-yuk! What are you cooking in them? Are you trying to wash them in the dishwasher? That never works well. I always put water in mine if I've done a custard or stew, beans or things like that, for a little soak before washing by hand in hot soapy water. They really are great even when I have burnt something, because you can scrape the burn with a sharp implement and you do no damage at all to the pan. I highly recommend them.

Answer 5

The best tip for keeping food from sticking in a stainless pan is to use cooking spray (such as Pam) with your food.

Also, use enough oil (I often use both Pam and oil), and don't turn your food too early. Food needs enough time to get a crust on it before you try to move it or turn it, or it will stick. If you are inclined to peek at your food frequently, use this technique: Let the food cook, and when you are tempted to check underneath, pierce the food with a fork, and gently try to lift it. If the food won't lift from the pan, it isn't cooked enough yet. When it is sufficiently cooked, it will lift from the pan without much effort.

Make sure the pan is hot before you put food in--especially meat and eggs and things made of flour. This will reduce sticking too.

If the pans' cooking surfaces become too scratched, food will stick more. For that reason, I suggest using plastic or wooden utensils as much as you can.

To keep the pans clean, be sure to soak pans in water as soon as you are done using them. Let them soak a few minutes before using a nylon brush to scrub the food residue away. Occasionally you might have food that is really stuck on, or burned on. For this I suggest scrubbing with a steel wool pad.

Answer 6

The way I learned how to cook is to always put the pan onto the burner first and wait until the pan heats up before adding oil. Then, I wait until the oil heats up before adding the food.

I normally put in a drop of water onto the unoiled pan to see if the pan will instantaneously boil water. After adding the oil, I check the temperature of the oil by putting the tip of a pair of bamboo chopsticks into the oil. If the tip of the bamboo chopsticks bubble, then the oil is hot enough.

For more information, I read a plausible scientific explanation from the following website.

Answer 7

Go to a hardware and ask for a heat diffuser. It's a flat device that disperses heat, giving a much more even heat across the bottom of the cookware. They are pretty cheap, under $5.

Next time, get cookware with a copper or aluminum bottom bonded to the bottom of the pans. Copper or aluminum also evenly distributes heat.

Answer 8

hot pan cold oil foods wont stick-- other wise maybe lower your heat a little for cleaning use bar keepers friend on the stainless steel cook wear it's great! can be found near the comet cleanser.

Answer 9

Always spray the pans with cooking spray, and never cook above the medium high setting on the stove (It will ruin the bottom of the pans.)

Answer 10

yup, first, never cook anything but water on high, second, use one of those cooking sprays to coat the inside of the pot, and third stir, stir, stir. as long as food is moving, it won't stick. as for cleaning, try baking soda on a sponge to take off the burnt marks. then wash with the rest of your dishes.