Stainless Steel

Here are some guides to it:

1. Preheating the pan is key to achieving perfect results with stainless steel cookware. 
   1. Place the pan on the burner. Turn the heat to LOW MEDIUM. Let it heat up for 2-4 minutes.

1. 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.
   1. When the pan is at the right temperature, the water will bead into little balls and roll around the pan.
2. 1. 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.
3. 1. 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.

1. 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.

1. Bring Food to Room Temperature Before Adding to the Pan
2. Dry Food Before Adding It to the Pan
3. Don’t Cook Too Much Food in the Pan at Once
4. Don’t Move the Food Too Frequently while cooking
5. Use a Non-Stick Pan for Problem Foods
   1. 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.
6. 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.

Boil and scrub

Set the pan on the stovetop, and add a couple of tablespoons of baking soda and a quarter-inch or so of water.

Boil until the water evaporates, and use a microfiber cloth to scrub off the residue left behind.

First, try the baking soda paste method.

If that doesn’t work, soak a clean microfiber cloth in a cup of steaming-hot vinegar, and lay it over the stain. Let it sit for 20 minutes, then wipe the stain away with the cloth.