I’ve met many chefs, home cooks, and professional chefs throughout my cooking experience, and everyone prefers stainless steel pans and pots. It was amazing because I’d not had a lot of experience cooking.
There was something different about using them, and that food cooks faster, but I’d no idea. However, I researched how to cook with stainless steel cookware.
Its benefits were a shocking surprise for me. You may have read my articles related to cooking and baking, but today, I want to share cookware information so that you will know which one to buy the next time you decide to invest in it.
Contents
Benefits of Stainless Steel Cookware
There are many benefits:
- Durability
Its durability is very high; you can use it not just for a few days or months but for decades, and it won’t get damaged.
- Easy Cleaning
Cleaning it is very easy; you can clean it with warm water or a sponge, and if that’s not possible, you can also clean it directly in the dishwasher.
- Even Heat Distribution
It heats up quickly, and in this way, heat is distributed evenly throughout the pan, which is why people generally tend to like it as the food cooks evenly.
- Safe for Use
The best benefit is that it doesn’t chemically react with food. This means the material is not harmful at all.
Beginner’s Guide to Using Stainless Steel Cookware
Preheat Your Pan
One of the most important steps is to preheat your pan. Even if you are baking, I always recommend preheating it, as it helps with even cooking. This way, you get a perfect sear and don’t face sticking issues.
The process is to keep your cookware on the stove over medium heat for about 3 to 4 minutes. I check it by dropping a few water droplets on it; if the water droplets dance around and evaporate quickly, it means it’s preheated, and you can start cooking.
Use the Right Amount of Fat
Fat could be butter or oil, depending on what you want to use for cooking. Some fats also have better smoke points than others, so select fats to complement your dish. For example, when frying vegetables, use olive oil and vegetable or canola oil when searing meat.
When browning meat, ensure there is sufficient fat in the pan and that it is thick enough to touch the bottom of the pan.
Please do not make any additions to your cooking until the oil is shimmering or the butter has stopped foaming; this way, it will all cook at the same rate, and everything will stick to the pan.
Don’t Overcrowd The Pan
Meals prepared in stainless steel pots and pans don’t need extra ingredients and spices added to them. Do not pack too many in the pan simultaneously to ensure equal cooking.
If you clutter everything inside it, you get steaming rather than searing, impacting both taste and texture. Aldo, give each piece enough space so hot air can circulate it to achieve that beautiful golden crust.
Be Patient
When your food is placed in the pan, avoid moving it or flipping it around too much. Allow it to rest for a few minutes so it forms a good crust on the surface and will be easier to remove from the pan once it is time to flip the fish.
And if you attempt to transfer it too soon, it will tear. Generally, you can never go wrong with this principle: if your food is sticking to the pan, it is not ready yet.
Cool Down your Pan
When you make something in cookware, do not wash it immediately; let it cool down first. Sudden temperature changes can warp stainless steel pans, so let them cool down naturally.
Use warm, soapy water and a soft sponge for cleaning—avoid using abrasive scrubbers that could scratch the surface. For tough stains or burnt-on food, soaking the pan in warm, soapy water can help loosen any residue.
Can You Use Stainless Steel in the Oven?
Stainless steel utensils are universally popular, and rightly so, in most modern homes. However, stainless steel is safe for oven use, and chefs and housewives highly recommend it.
Almost all professional-grade stainless steel cookware can be used and can handle temperatures ranging from 500 Fahrenheit (260 Celsius) to 600 Fahrenheit (315 Celsius), making them ideal for most cooking techniques.
- Understanding Temperature Limits
You should monitor your cookware’s general temperature limits if you wish to use stainless steel safely in the oven.
Some of the highest quality and best Teflon-coated stainless steel pots and pans have aluminum or copper clad within stainless steel layers on the outer side.
This construction affords better heat distribution and, at the same time, retains the hard-wearing property of stainless steel.
- Handle Considerations
However, the kind of material used in the handle should not be taken lightly. Although many stainless steel handles are designed for oven usability, some cookware sets come with plastic, silicone, or wooden handles, which can’t withstand high heat.
Make sure your cookware’s lids, handles, and other components are all safe to use in the oven.
Is there any side effects to cooking in stainless Steel?
Metal Composition and Leaching
Stainless steel utensils often contain varying quantities of chromium and nickel, making them corrosion-resistant. While these metals are generally stable, certain cooking conditions can cause minimal leaching.
- For a long time, cooking foods containing acids, such as tomatoes, citrus, and vinegar.
- Cooking at high temperatures with food that contains important mineral salt
- Scratched or damaged surfaces
- When foods are cooked for a long time, it’s thought that some cooking ingredients, such as highly acidic ones, are added to the food.
As far as most people are concerned, the amount of metal that could be released into food is generally harmless.
People with nickel allergy need to be careful. If you are sensitive to nickel, consider changing your cookware based on the foods you prepare, especially if you cook highly acidic meals.
Heat Distribution and Cooking Performance
Again, stainless steel is not the best for heat conduction, so quality cookware is manufactured using other materials. Potential cooking issues include:
- Hot spots in poorly constructed cookware can be dangerous for people.
- Gathering of food on the surface due to lousy heat preparation
- Inadequate heat distribution when cooking if the pan in use is not adequately heated
- It may get spoiled if exposed to high temperatures or distorted if exposed to very low temperatures.
How To Take Care Of Your Stainless Steel Cookware
To maintain any item, it is very important to take daily care of it, and the same applies to stainless steel cookware. It will not get damaged for decades if you maintain its proper maintenance.
Cleaning Process
- Always let it cool down after use and then wash it.
- Clean with warm water & use a soft sponge.
- If food gets stuck on it, soak it in hot water for 30 minutes.
- Always allow it to dry in a dry area where proper air circulation is available.
Dealing with Tough Stains
Try these techniques for stains or discolorations that are difficult to remove:
- Combine water & baking soda to create a paste.
- The scrubbing should be done in the same fashion and direction as the steel grain.
- White vinegar should be used in case of buildup deposits of minerals.
- For such, you may require professional stainless steel cleaners for the cleaning process to be effective.
Prevention Tips
- Metal cutlery should not be used because it may be abrasive on the surface.
- Always avoid using steel wool or abrasive scrubbers.
- Thermal shock is also a problem that should be eliminated by avoiding instabilities in the climatic temperatures.
- To sustain the non-stick feature of your cookware, you should season it from time to time.
Final Words
I use stainless steel cookware, but I must say one thing: if you know how to cook with other materials, your food won’t turn out badly in those utensils either.
And if you don’t know how to cook with stainless cookware, then believe me, your food can also go wrong in that. So, no matter what you use, just be careful and start cooking by following all the instructions.