Stainless steel pans are versatile. They can sauté vegetables, stew soups, bake cakes, sear steaks. You can use them on all stovetops (including induction) and in the oven (if appropriate). But one thing seems to hold many cooks back — the fear that food will burn onto the surface of a stainless steel pan, requiring laborious cleaning or replacement.

The good news is that food sticking to the surface of a stainless steel pan isn't a problem with the material, but with the way it's heated. Once you know how to properly heat stainless steel, you can count on your pan to release food with ease. And even if it takes some trial and error, don't worry — a stainless steel pan can easily be restored to fresh condition even with the most stubborn stains (more details below).

This article focuses on stainless steel frying and woks, but you can apply these practices any time you fry or sauté ingredients in a stainless steel pan using oil (as opposed to methods that require water, such as boiling, steaming, etc.).

How to Properly Heat Stainless Steel Pots?

Unlike a nonstick pan or a well-seasoned iron pan, the surface of a stainless steel pan isn’t smooth on a microscopic level. It has pores that shrink and expand with heat. So, in order to cook food on a stainless steel pan without sticking, you need to make sure the surface is as smooth as possible - and you can achieve this with the right mix of heat and oil. This creates a barrier between the steel and your ingredients, allowing them to easily fall off the surface.

To do this, you need to A) preheat the pan before adding oil, and B) make sure the oil is hot enough to cook the pan (but not too hot). Heads up - this process happens quickly! Here's a detailed breakdown:

Step 1: Preheat the Pan

Heat an empty stainless steel pan on a stovetop over medium-low heat, and let it sit empty for 2-3 minutes. (Since every stovetop is different and different stainless steel pans are constructed differently, you'll need to experiment a bit before you find the right combination of heat time for your pan.) If you're using high heat, make sure to heat it gradually - especially on an induction stove, as there's a risk of the pan warping. Also, make sure to reduce the heat back down to medium-low so that it doesn't burn when you add the oil in the next step.

Three-ply stainless steel pans, such as our Silampos series (pictured) or All-Clad D3, heat faster than five-ply stainless steel pans, such as the Mauviel M'Cook, All-Clad D5, or All-Clad Copper Core, because there are fewer layers of metal to go through.

There are two ways to tell if the temperature is right for oiling:

The water drop test (also known as the mercury ball test or the Leidenfrost effect): Add about a teaspoon of water to the pan. If the water gathers into a large, marble-like drop that bounces off the side of the pan, the oil is ready. This may not happen immediately—the water may first disperse into many small droplets around the pan, but soon, it will gather into a single drop that bounces around the pan.

If the water fizzes and bubbles, but does not form into a single drop that bounces around the pan, the pan is too cold. If the water breaks up into many small droplets around the pan and evaporates (rather than gathering into a single drop that bounces around the pan), the oil is too hot. Remember to wipe off any water with a tea towel or allow it to evaporate before adding oil so the oil doesn't splatter.

The Hover Test: A quicker, but less precise method is to hover your hand a few inches above the surface of the pan. If you can do this for more than six seconds, it's too cold. If you instinctively need to remove your hand immediately, it's too hot. The best temperature is when your hand can hover for four to six seconds before you need to remove it.

Step 2: Add Oil/Fat

Add the oil or fat and stir it in the pan so it completely coats the surface of the pan. (Yes, you need oil—without it, you can't create the necessary barrier.) If your pan is above medium heat, turn it down to medium or below so the oil doesn't heat up too quickly. When it's ready to serve, the oil will shimmer and spread easily across the pan. To test if the oil is edible:

Use tongs to lift a small portion of the ingredient you want to cook onto the surface of the pan. (Hold it in place; do not release the tongs.) This could be the bottom of a chicken breast, the side of a peeled shrimp, or small vegetables. If it sizzles immediately, the pan is ready and you can add the rest of your ingredients. If it doesn't sizzle, continue to hold the ingredient and after a few seconds, drop it in the pan and listen for a sizzle before letting go completely. Alternatively, test the oil with an ingredient you don't mind sacrificing, like a slice of bread or a vegetable

If you have a high-temperature cooking thermometer, the ideal temperature for deep frying is between 160°C and 180°C. Make sure you tilt the pan so the oil pools on the side so you can measure the oil temperature, not the surface temperature of the pan. This is the ideal method for deep frying.

Tips for cooking with stainless steel Pots

Whenever possible, bring your ingredients to room temperature before adding them to your hot stainless steel pan. This ensures that the temperature of the pan doesn't drop too much, which would break down the barrier you've created to keep the pan non-stick. This allows the food to cook evenly; that is, the cold center won't cook much longer than the hot sides. This will prevent uneven charring.

When the ingredients start to sizzle in the pan, let them sit for a few minutes - this is especially important for proteins (chicken, shrimp, tofu, etc.). You need to give the ingredients plenty of time to brown. When you're ready to flip or move an ingredient (for example, if you're sautéing vegetables or stir-frying), poke the ingredient gently. If it doesn't fall off easily, give it more time. If it does, you're good to go.

If you want your ingredients to brown nicely, don't overcrowd the pan - this will lower the temperature and break down the non-stick barrier. It will also cause the food to steam more than it fry, which can affect crispiness. Do this in batches if needed. For proteins, each piece should be a few centimeters apart. For stir-frying or sautéing vegetables, try to make sure every piece is in contact with the bottom of the pan.

1. Heat a frying pan over medium-high heat without adding oil

2. After waiting a few minutes, try splashing some cold water onto the surface of the pan. If the water evaporates immediately, wait a few more minutes. The pan is ready when the water forms a ball and dances on the surface of the pan

3. Add the cooking oil and wait for it to heat

4. Place the food you want to cook in the pan, being careful not to overcrowd the pan, and you're ready to go!

Does this mean I don't need a nonstick pan anymore?

Absolutely not! While these tips will help most foods stop sticking to stainless steel cookware, some foods still need to be cooked in a nonstick pan. If you like to fry and stir-fry frequently, it is recommended to invest in a durable stainless steel nonstick pan.

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