Stainless steel is the favorite material of professional chefs. And for good reason: stainless steel pans are indestructible, can withstand extremely high temperatures, and do not affect the flavor of your ingredients. Yet many home cooks are afraid of stainless steel because they fear their egg or piece of meat will stick to the bottom.
In this guide from TEKZEN, we explain how you can easily 'season' a stainless steel pan to create a natural non-stick layer, how to perform the well-known water droplet test, and how to remove stubborn stains in no time.
Why Does Food Stick in a Stainless Steel Pan?
On a microscopic level, the surface of stainless steel is not completely smooth, but has small pores. When the pan heats up, these pores expand. If you put food in it immediately, the steel grabs hold of the food as it were.
By heating the pan properly or seasoning it with a thin layer of oil, you seal these pores. This allows your ingredients to glide effortlessly through the pan.
The Secret: The Leidenfrost Water Test
Before you add oil or meat to a stainless steel pan, you must check if the pan is at the right temperature. You do this with the famous water test:
- Place the empty stainless steel pan on medium heat or a medium induction setting.
- After 2 minutes, sprinkle a few drops of water into the pan.
- Do the drops evaporate immediately with a hiss? Then the pan is not hot enough yet.
- Do the drops form a small 'pearl' that rolls across the bottom like a marble? Then the temperature is perfect! Wipe the water away with a cloth, add your oil, and start cooking immediately.
Step-by-Step: Seasoning a Stainless Steel Pan for a Natural Non-Stick Layer
Although seasoning is best known for cast iron, you can also apply a thin oil-polymer layer to a stainless steel pan (without an artificial non-stick coating):
- Wash the stainless steel pan thoroughly with warm water and dry it well.
- Place the pan on the stove and let it heat up.
- Pour one tablespoon of high-smoke-point oil (such as sunflower or peanut oil) into the pan and spread it over the entire surface with a piece of kitchen paper.
- Let the pan heat up until the oil starts to smoke slightly.
- Turn off the heat, let the pan cool down completely, and wipe away excess oil with a cloth. Your stainless steel pan now has a shiny, protective layer!
How Do You Remove White Spots or Burnt-On Residue?
Do you see a rainbow sheen or white limescale spots in your stainless steel pan after cooking? Don't panic, this is completely normal and does not damage the pan.
- Rainbow discoloration or limescale: Pour a small dash of plain white vinegar with some water into the pan. Wipe it with a sponge and the pan will shine like new again!
- Burnt-on food residue: Fill the pan with a layer of water and two tablespoons of baking soda. Bring this gently to a boil. The burnt-on residue will loosen from the bottom on its own.
Frequently Asked Questions (FAQ)
Can a stainless steel pan go in the dishwasher?
Yes, stainless steel pans can go in the dishwasher without any problems. Do you want to keep the pan seasoned? Then it is better to wash it by hand without harsh soap, so that the oil layer remains intact.
For example, check out the Cheffinger 28 cm stainless steel frying pan. Always check the instructions for the specific model before seasoning; a pan with a coating may require different care.
View the Stainless Steel Assortment at TEKZEN
Ready to cook like a real chef? Our stainless steel pans combine durability with excellent induction performance.
View our complete collection of stainless steel pans at TEKZEN!
Do you want to compare further or choose matching products? Also read: