Stainless steel pans can be a kitchen must. They’re lighter than cast-iron, more durable than non-stick pans and many brands are magnetic for induction cooktops. The material doesn’t react to any foods, so you can use a stainless steel pan for just about any cooking task. Are stainless steel pans better than nonstick? Yes...and no.

Most inexpensive non-stick pans are made with aluminum, which heats up quickly but isn’t suitable for high-temperature cooking. You also can’t get a hard sear in a nonstick pan, as the coating prevents the surface of the food from browning. That’s why stainless steel pans are generally preferred for most cooking.

TIPS FOR USE

KEEP FOOD FROM STICKING

The most annoying thing about stainless steel pans is that food loves to stick to its surface as it cooks. Luckily, this can be prevented by doing two simple things. First, always make sure to preheat the pan before cooking. After two to three minutes, add thin layer of cooking oil to the pan. When it starts to shimmer, the pan is ready to use. Another way to test if the pan is hot enough is to add a drop of water to the pan. The water should make a “TSS” sound, split into multiple droplets and evaporate.

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SEASONING

"Seasoning a pan" simply means adding an oil coating to create a non-stick surface.  Although seasoning isn’t required with stainless steel pans, you can season your favorite skillet to create a non-stick layer. Heat the pan over medium-high heat for about two minutes. Add a thin layer of vegetable oil to the pan (about 1/8 inch). Continue to heat the pan until the oil just begins to smoke, about 5 minutes. Remove the pan from the heat and let it cool completely before discarding the oil. Wipe the pan with a paper towel, and voila: You now have a non-stick surface.

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CLEANING IN THE DISHWASHER

Most stainless steel pots and pans are dishwasher safe, but that doesn’t mean you should clean them that way. Long cycles and high-temperature water can damage the surface of pots and pans and loosen-up the handles.

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LET COOL BEFORE CLEANING

Exposing hot pots and pans to cold water is a great way to warp or crack the pan. The shock of the temperature difference also causes steam, which could burn your hands. Let the pans cool down before attempting to clean them. 

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DON'T ADD SALT TO COLD WATER

Always add your salt after the water has come to a boil to avoid pitting the surface of the pan, an irreversible condition.

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REMOVE CALCIUM BUILDUP

Depending on how hard your water is, it could take a week or a few months to notice those chalky white spots on your stainless cookware. These calcium build-ups not only look bad, but they can also cause bacteria growth. Remove them by boiling a solution of 3/4 cup water and 1/4 cup vinegar in the pan. Once the pan cools, wash and dry them like normal.

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DON'T OVERHEAT

If you’ve noticed rainbow stains that can’t be removed (even with vigorous scrubbing) around the edges of your pan, you have overheated the pan. Gently scrub at the stains with vinegar, or use the pan to cook something like tomato sauce. The acidity in the tomatoes will help with the discoloration.

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DRY PAN PROPERLY

I have a confession to make: hand drying pots and pans is my least favorite kitchen task! Unfortunately, it’s the only way to remove those harmless water spots on stainless steel. It only takes a minute, but it makes a huge difference.

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TOO MANY BURNT PIECES

It’s hard to remove burnt bits on any pan, but stainless steel is particularly annoying. Since food is more likely to stick to a cold pan, you can avoid the problem altogether by preheating your pans before cooking in them. If your pan is already burned, boil water in it to remove the burnt bits without the need for abrasive chemicals or scrubber brushes.

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DON'T USE STEEL WOOL

Steel wool seems like a great way to remove stains and stubborn burnt bits, but it will also scratch the finish of your stainless steel pans. It may even void the warranty! So toss the steel wool and only use nonabrasive sponges.

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USE THE RIGHT CLEANER

If regular soap and water aren’t working, you might need to upgrade your cleaner. Bar Keepers Friend ($12) works wonders at getting out all kinds of hard-to-clean stains, tarnish or mineral deposits on your cookware. Simply combine it with water to make a paste, rub it onto the stain and rinse it off after a minute.