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On Cooking: Sticking to a stainless steel pan |

On Cooking: Sticking to a stainless steel pan

In our arsenals of cookware, I believe that most people have at least one or more ‘non-stick’ pans that they rely on for certain tasks.

From non-stick coatings, to ceramic and titanium pans, and even well-seasoned cast iron pans, they are out there.

But what about the good old, tried and true, stainless steel pan? Many complain that food sticks to it too much and thus tends to be cast aside.

You need a pan of high-grade stainless steel and a base that provides even heating and good heat retention.

The first step is to make sure that your pan is evenly heated before you put anything in the pan. The most common mistake is that food is added at the same time the pan meets the stove.

The pan needs to be hot first, even before you add any oil. Once the pan is hot, add a small amount of high-heat oil (like grape seed, coconut, rice bran), then the food. The food may still stick at first, but only for a short time.

Once the ingredients have been seared briefly, they should start to move around the pan freely with little effort.

A stainless steel pan is the best choice because it allows some of the browning of the meat to stay in the pan to help flavour the perfect accompanying pan sauce.

You must make sure the empty pan is hot first before you add anything. How hot will depend on many factors, such as the thickness of the meat and the doneness you are trying to achieve.

I find the best way to test temperature in an empty pan is to sprinkle a bit of water. If the water sits in the pan and does nothing, it is not hot. If the water bubbles, spurts, and evaporates fairly quickly, it is getting hotter. When the water beads and rolls around the pan like little marbles before evaporating, then it is hot.

This water test is to be done in a dry pan only, with no oil. Do not attempt to add any oil, or fatty ingredients while the water still exists in the pan otherwise it could spurt and burn you or cause a grease fire in your pan.

Once you know the pan is hot, and the water from testing it has evaporated, add a small amount of high-heat oil, then the meat immediately after. If you think the pan is too hot, then after the meat has been added, turn down the heat or temporarily remove the pan from the heat.

The most important thing now is to not disturb the meat. It will be stuck at first, but trying to pry the meat from the pan at this point will just inhibit the crust from being formed.

Once the meat has seared, and browned thoroughly, it will release itself easily from the pan when you attempt to flip it over. Cooking the other side without disruption at first is also crucial.

The one thing you will notice in the pan, unlike non-stick pans, is that there are browned bits from the meat left on the surface of the pan. This is called fond, and you want this to help flavour your pan sauce.

With repeated attempts, you will get to understand how to recognize the heat exchange and how it affects the pan and ultimately the food.

– Chef Dez is a chef, writer and host (

Category: Cookware Pans  Tags: ,  Comments off
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