How to cook using stainless steel pans?
In a Nutshell
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A properly preheated stainless steel pan almost never sticks.
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The water drop test tells you in seconds whether the pan is at the right temperature.
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The Maillard reaction works particularly well in stainless steel: ideal for a beautiful golden crust on meat and fish.
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Stainless steel cleans easily with warm water and washing-up liquid, no abrasive sponge needed.
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It's one of the most durable and versatile pieces of cookware you can own.
Stainless steel pans have a reputation for being tricky. Food sticks, the heat feels uneven, and the cooking temperature never seems quite right. And yet every professional chef uses them almost exclusively, not out of stubbornness, but because a well-handled stainless steel pan delivers results no nonstick pan can match. Here are the practical steps to cook with stainless steel and stop the sticking.
Why food sticks in stainless steel — and how to stop it
Unlike a non-stick pan, stainless steel has no protective coating between the food and the metal — which is what makes it such a powerful cooking surface, but it does require a little method. The key is preheating.
Place your stainless steel pan over medium heat, empty, for two to three minutes. To test whether it's ready, add a few drops of water: if they bead up and roll around without evaporating immediately, the pan is at the right temperature. This is the Leidenfrost effect — a physical reaction that occurs when the surface is hot enough to create an instant film of steam beneath each drop. Add a drizzle of oil or a knob of butter, heat for a few seconds, then add your ingredients.
Good to know: If the water drop evaporates on contact, the pan is too hot. If it spreads flat without beading, it isn't hot enough yet. Adjust the heat and repeat the test.
Meat, fish, vegetables: how to cook each ingredient
Stainless steel excels at cooking that calls for good colour. The Maillard reaction — the chemical transformation between amino acids and natural sugars when food meets heat — browns ingredients and coats them in a golden, flavour-packed crust, and it works particularly well in stainless steel. Because stainless steel distributes heat so evenly, a medium to medium-high setting is enough: there's no need to cook on full blast.
A few tips by ingredient:
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Meat: place it in the hot pan and don't touch it. The proteins will stick at first, then release naturally once a crust has formed. Wait for that natural release before turning: forcing it too soon is the one real mistake to avoid.
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Fish: dry it thoroughly before cooking to prevent splashing and to encourage the Maillard reaction. Start skin-side down over medium heat. Same principle: don't force the release.
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Sautéed vegetables: cut into even pieces for uniform cooking. A drizzle of oil is enough. Stir regularly to prevent the juices from burning at the bottom of the pan.
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Eggs: perfectly possible in stainless steel, provided the pan is properly preheated and you use enough fat. Fried eggs and scrambled eggs both work well: low heat and a generous knob of butter.
For sauces, the juices left at the bottom of the pan release easily with a splash of liquid — water, wine, or stock — for an instant, flavour-packed result. This is also what makes stainless steel so well suited to searing meat: that fond at the bottom is pure flavour.
Ready to build your cookware collection? Explore our range of Pyrex® frying pans to find the right pan for every cook.
Cleaning a stainless steel pan without damaging it
Stainless steel is straightforward to clean and look after. There's no coating to worry about: just a few simple steps to avoid.
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Always let the pan cool before rinsing to prevent thermal shock, which can warp the base.
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Use a soft sponge with washing-up liquid to wash the pan. For stubborn residue, soak briefly in hot water.
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Avoid abrasive sponges, which can scratch the surface and dull the steel.
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To restore the pan's shine, a little white vinegar diluted in water does the job. Don't use it neat: applied regularly at full strength, it can gradually damage the surface.
Properly cared for, a good stainless steel pan will last for years without ever losing its cooking performance.
FAQ
Does a stainless steel pan need seasoning?
No — seasoning is for carbon steel or cast iron pans. Stainless steel doesn't need it. A proper preheat before each use is all it takes.
Can I use metal utensils in a stainless steel pan?
Yes, that's one of the advantages of stainless steel. Metal spatulas and tongs won't damage the surface, though surface scratches are still best avoided where possible.
Can a stainless steel pan go in the oven?
Yes, provided the handle is oven-safe. Always check the maximum temperature indicated by the manufacturer before putting it in.
Why does food keep sticking in my stainless steel pan?
In the vast majority of cases, it comes down to insufficient preheating. Go back to the water drop test, and always add your oil or fat to a pan that's already hot — never to a cold pan.
