30 Mar How to prevent food from sticking to stainless steel pans?
Here are some guides to it:
- Preheating the pan is key to achieving perfect results with stainless steel cookware.
- Place the pan on the burner. Turn the heat to LOW MEDIUM. Let it heat up for 2-4 minutes.
- To check if your pan is hot enough, run this quick test. After preheating but before oiling, put a small drop of water in the pan.
- When the pan is at the right temperature, the water will bead into little balls and roll around the pan.
- If the pan is too cold, the water will bubble and evaporate quickly. If you add the food at this point, it will stick. Wait a bit and try again.
- If the pan is too hot, the water will break apart into small droplets and ping around the pan. Turn the heat down and try again in a minute or so.
The correct amount of heat is crucial to perfect cooking with no burnt bits and no sticking.
- Season the Pan
Seasoning (or greasing) stainless steel pans with oil or an alternative fat is necessary to prevent sticking.
After you preheat the pan, wait a few minutes for the temperature to stabilize. When you add the fat, coat the pan thoroughly. You can do this by swirling the pan or use a pastry brush to spread the oil around evenly.
- Bring Food to Room Temperature Before Adding to the Pan
- Dry Food Before Adding It to the Pan
- Don’t Cook Too Much Food in the Pan at Once
- Don’t Move the Food Too Frequently while cooking
- Use a Non-Stick Pan for Problem Foods
- Sometimes, no matter what you do, certain foods will stick a little. Protein-rich foods, especially things like eggs and fish, are a bit tougher to work with while using a stainless steel pan. So switch to non-stick pan for these types of foods.
- Clean Appropriately
hand-washing is always preferred.
If you want to ensure maximum cooking performance, and extend your cookware’s lifespan, wash it with warm water, dish soap, and a soft cloth. Dry it thoroughly with a soft dish towel and stack it carefully, protecting the cooking surface from sharp objects and utensils.