Stainless steel demystified: Why it deserves a better reputation
Using a stainless steel pan correctly is easier than its reputation suggests, once you understand one basic principle. Many cooks add oil to a cold pan, put the meat straight in and then get frustrated when everything sticks. The problem lies in the technique, rather than the pan.
Stainless steel is one of the most durable and versatile cookware materials: no non-stick coating to wear out, no scratches from metal utensils, dishwasher-safe and suitable for every hob. Once you master the technique, stainless steel often gives better results than any non-stick pan.
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The secret: Preheat properly
The crucial step when cooking with stainless steel is preheating the empty pan. Here is how:
- Heat the empty pan over medium-high heat for around 1–2 minutes.
- Water test: Drop a little water into the pan. If the water forms a bead that glides across the surface and takes longer to evaporate, the temperature is ideal — this is the Leidenfrost effect.
- Only then add oil, heat it briefly and put in the food.
At the correct temperature, a thin layer of vapour forms between the pan and the food, preventing sticking. This is the Leidenfrost effect, and it makes stainless steel one of the best surfaces for achieving a deeply browned crust.
Be patient when turning
When cooking meat or fish, never force it loose to turn it. Food that initially sticks releases by itself once the crust has formed. This takes 2–4 minutes, depending on the food. Turning too early tears the surface. Wait until the food releases easily for a perfect crust.
Ideal for these dishes
Stainless steel is particularly good for schnitzel and breaded meat, poultry breast, sauce bases (deglaze the browned bits on the bottom with liquid to add depth), sautéed vegetables, risotto and pasta sauces. The BIOL stainless steel frying pan and sauté pan are made from high-quality 18/10 stainless steel and suit all hob types.
Cleaning a stainless steel pan
Stainless steel can go in the dishwasher, although hand washing is gentler. Loosen stubborn residue by boiling water in the pan, then scrub it off. Alternatively, mix baking powder and water into a paste and leave it to work. Avoid steel wool, which scratches the surface.
Frequently asked questions about stainless steel pans
Why does food stick to my stainless steel pan?
Preheating is almost always the reason: the pan was either too cold when the oil went in, or too hot, causing the oil to smoke and burn. Add the food when the oil starts to shimmer in the already hot pan. At the correct temperature, stainless steel barely sticks.
Can I fry eggs in a stainless steel pan?
Yes, with the right technique. Preheat well, add butter or oil and let it foam lightly, then crack in the egg. Over medium heat with a lid, the egg sets evenly without sticking. For a more forgiving option, use an aluminium non-stick pan for eggs.
Is stainless steel or cast iron better for steaks?
Cast iron is the first choice for a perfect steak crust: it stores heat better and does not cool down when cold meat is added. Stainless steel also works well, especially if you want to make a pan sauce — the browned bits are particularly easy to release by deglazing. For crust alone: cast iron. For crust and sauce: stainless steel.
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