"How do I keep food from sticking in a stainless steel pan (heat setting, food/pan temp, etc...)?

Question

Chefs on the cooking shows always recommend using stainless steel pans for cooking nearly everything except fish and eggs, in order to get that "fond". But I find that, unlike on TV, everything I cook in the stainless steel pans stick so much that it destroys the surface integrity of the food when I have to scrape them off the pan.

HELP!! What am I doing wrong???

Answer 1

Make your stainless steel pans non stick by boiling white vinegar in them. The non stick surface lasts through about 8-10 washings. It sounds ridiculous but it works.

Answer 2

1) cold food+ hot pan= much sticking
leave your steak or chicken on the counter for 15-30 minutes to come to room temp before cooking
2) high heat also causes sticking. Use the "butter test". Use your stick of butter to draw a figure 8 on the bottom of the heated pan. If it turns brown, it's too hot. If it sizzles and bubbles without turning brown, it's at optimum temperature
3) drizzle oil in the pan and let oil heat through before adding the meat.
4) do NOT turn or move the meat constantly in the pan. It will not sear and you will get no fond.
5) once you have removed the food from the pan, deglaze, and then wipe with a kitchen towel while hot to clean. Putting a hot pan into the sink can warp the shape. Wait till cool to wash.

Answer 3

The temp of the pan should be just right for "searing" which is what it sounds like you're doing (pretty hot). And don't put in too much of the cold meat or whatever, or you'll lower that just-right temperature and not "sear."
Often a bit of oil is added to the pan before searing, but in either case it's not a good idea to move the meat or keep turning it because that will prevent the fond from forming.

Those who want to avoid any fat will often use a bit of water instead of oil, or use a well-seasoned cast iron skillet, or a griddle. (Non-stick-coated pans actually shouldn't be heated higher than medium heat for health reasons, so searing in those can be tricky --cast iron will become pretty non-stick when its older if it's been well seasoned though).


Good luck!

Diane B.

Answer 4

you must heat the pan over very high heat BEFORE adding anything, including oil, to the pan.

place your pan on the burner and set to medium high or high. wait a few minutes and then flick a drop of water into the pan. if the water "dances" across the surface of the pan before evaporating in a loud hiss, then the pan is hot enough. add a slight amount of canola or peanut oil, then the contents of your recipe.

remember, if you are trying to brown something, then don't put a) salt or b) onions in the pan with the item to be browned. both will slow the browning process, and onions have a very high sugar content and will immediately make everything in the pan with them sticky. after adding the food to the screaming hot pan, you can lower the temperature slightly to reduce any smoking.

and LET MEATS SEAR. many cooks try to stir or flip too quickly and don't give the item time to caramelize or sear, which causes it to tear & stick to the pan. when meats are ready to turn, they will move freely in the pan.

Answer 5

Try not to go above med - med/high heat. Warm the pan and then use an oil - especiallly Canola or Pam spray - but only after the pan has heated a bit. Turn your things frequently too.

Answer 6

start by heating your pan to a temp that is hot enough for water to evaporate immediately on the surface when dropped in droplets- next add your oil to the hot pan... then after you allow it to heat a few seconds, add your meat. if your meat begins to stick, add a couple of tablespoons of hot water to get it to break loose, never force it

after removing your meat, add about 1/4 cup water to your skillet to "deglaze" the pan and get all those yummy pan juices -- serve as a drizzle over your meat

Answer 7

Use some non stick spray. "Pam"