Why I Love Cooking with Stainless Steel Cookware (and How to Get Great Results)

If you’ve ever tried cooking with stainless steel cookware and ended up with food stuck to the pan, you’re not alone.

I hear it all the time:

“Julie, I love the idea of stainless steel, but I’m afraid everything will stick!”

The truth is, stainless steel cooks a little differently than nonstick cookware. Once you learn a few simple techniques, though, it can become one of the hardest-working pieces in your kitchen that will last forever!

I’ve come to appreciate stainless steel for so many reasons. It’s “clean” and non-toxic, durable, versatile, beautiful, and it can help create some incredible flavors that are hard to achieve with other cookware.

I love that our Pampered Chef Stainless Steel is a Tri-Plad construction, has no rivets on the pan’s interior and works on all types of stovetops including induction, gas and flattop electric.

If you’re new to stainless steel—or just want better results—here are some tips that can make a big difference.

Start with a Preheated Pan

This is the secret that changes everything.

Many people add food to a cold pan and then wonder why it sticks. Instead, place your empty pan on the burner and allow it to heat for a minute or two over medium heat – resist the temptation to cook on “high!”

Once it’s preheated, add your oil.

This simple step helps create the conditions for food to cook properly and release more easily from the surface.

One Option is: The Water Drop Test 

One of my favorite tricks is the water drop test BEFORE you add oil.

Sprinkle a few drops of water into the pan.

If they disappear immediately, the pan isn’t quite ready.

If they form little beads that glide around the surface, you’re good to go.

That’s your signal to add oil and start cooking.

Another Option: Add some Oil First Until Shimmering

Turn your heat on Medium and add the oil you want to use.   Again, you don’t need high heat!   I prefer to cook with Avocado Oil which has a higher smoke point, but Olive Oil works, too.  You’ll know your pan is ready to add food when your oil is “shimmering” which looks like little waves moving through your oil.

Let the Pan Do the Work

When the pan is ready, add your food, but don’t stir right away. When cooking chicken, steak, pork chops, or other proteins, it’s tempting to start moving them around right away.

Try not to.

Food will naturally release from the pan when it’s ready to be turned. If it’s sticking, it usually needs a little more time.

Patience is often the difference between frustration and a beautiful golden-brown sear.

Medium Heat Is Your Friend

One of the biggest misconceptions about stainless steel is that you need high heat.

Most of the time, you don’t.

After preheating the pan, medium heat is usually perfect for everyday cooking.

You’ll get better control, more even cooking, and less risk of burning your food.

Do I Have to Use Special Tools on It?

I like to use Nylon, Silicone or Bamboo Utensils on mine because I want to minimize scratches. I like to keep my pans looking “pretty!”  You can use metal tools if you don’t mind the scratches which will not impact the performance.

Don’t Fear the Brown Bits

One of my favorite things about stainless steel is something many people think is a problem.

After cooking meat, you’ll often notice browned bits left in the pan.

That’s not a mess—it’s flavor!

Professional chefs call it “fond,” and it’s the foundation for amazing sauces.

Add a splash of broth, wine, lemon juice, or even water and gently scrape those browned bits from the bottom of the pan. You’ll instantly create extra flavor for your meal.

How Do I Clean It?

Clean-up is pretty easy!  I usually add some hot water to the pan with a squirt of dish soap to soak while we’re eating and then it’s easy to clean with a kitchen brush and soapy water. If something is really stuck or there are water marks or a cloudy hue on the pan, try your choice of a sprinkle of Bar Keeper’s Friend or Baking Soda & splash of white vinegar or some Norwex Cleaning Paste.  Avoid using abrasive cleaners or steel wool.  Your pans will look as shiny and beautiful as the day you got them with proper care. 

Stainless Steel Is Built to Last

One reason I love quality cookware is that it becomes part of your kitchen for years.

Unlike cookware that relies on a nonstick coating, stainless steel is incredibly durable. With proper care, it’s something you’ll use again and again.

That’s especially important when you’re trying to stretch your kitchen budget. I’d rather invest in products that serve my family for years than continually replace them.

It’s Worth the Learning Curve

Whenever someone tells me they’re nervous about stainless steel, I remind them that every new kitchen tool takes a little practice.

Think about the first time you made homemade bread, used a pressure cooker, or tried a new recipe. There was a learning curve there, too.

Stainless steel is the same way.

After a few meals, you’ll start to understand how it behaves, and before long you’ll be cooking with confidence.

My Final Thoughts

What I appreciate most about Stainless Steel Cookware is its versatility. You can select a set or add piece by piece.

You can sauté vegetables, brown meat, simmer sauces, boil pasta, cook soups, prepare eggs and create flavorful one-pan meals all in the same cookware.

It’s dependable, durable, and designed to help you cook real food for real life.

If you’ve been hesitant to try stainless steel, I encourage you to give it a chance. Start with a simple recipe and trust the process.

You might just discover why so many home cooks—and professional chefs—reach for stainless steel every day.

I’d love to know: Do you cook with stainless steel cookware already, or is it something you’ve been wanting to try?

Many of my hosts choose their cookware as a half priced item.  Reach out if I can help you save money on this amazing product!