Cooking Bacon In Stainless Steel Pan? Top 36 Best Answers

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Bacon is a common side dish. It’s a type of salt-cured pork that drives many wild. It shows up in so many meals that sometimes it doesn’t make sense! Regardless, making bacon at home can prove to be a daunting task. If you’re wondering what the best type of pan for frying bacon is, let’s find out!

The consensus seems to be that cast iron, stainless steel, and carbon steel pans work best for making good bacon. Bacon works well with cast iron and carbon steel because the leftover fat acts as a seasoning.

However, if you want better heat distribution without doing much on your part, stainless steel is the way to go. That way, the bacon strips won’t cook unevenly. Regardless, you can’t go wrong with either one.

Now that you know which is the best pan to use when cooking bacon, maybe there’s more you should know. How can we cook bacon on a cast iron? Besides, what should we do with the leftover fat? If this is your first time making bacon at home, you’ll want to make sure you cover all the bases. If you want tips on making the best bacon, read on.

Starting with the basics

Before you set out to prepare the perfect side dish, you might want to know what to avoid. As discussed in this article, the first problem you want to avoid is using the wrong pan.

It’s a common problem that other pans have uneven heat distribution. For this reason, stainless steel is the king of bacon making when you want to make a little less work.

Cast iron and carbon steel are not good conductors of heat, as many once thought. Both material types contain hotspots.

While it may not seem like a big deal, cooking a large batch of bacon can be a sign of disaster.

The reason for this is that some strips may end up being overcooked. Likewise, you could pull out other strips of bacon too quickly, resulting in undercooked, tough bacon.

To circumvent this unfortunate situation, we need to preheat the cast iron/carbon steel skillet before placing the strips on top. As some suggest, you can preheat the cast iron in an oven at 500 degrees Fahrenheit.

Alternatively, if you don’t want to use the oven for any reason, you can preheat it on the stovetop over medium-high for 3-5 minutes.

Stainless steel

If you’re using a stainless steel pan, there’s no need to worry. As some have suggested, cooking bacon in a cold pan should work, as long as you give the bacon enough time to brown before flipping it.

Now you might be concerned about the non-stick aspect of a stainless steel pan. They could give you trouble with sticking when push comes to shove.

It shouldn’t be too much of a concern as bacon carries a large amount of fat. Some culinary forum members suggest that if the bacon is sticking to the pan, that might indicate it’s undercooked.

Regardless, bacon produces a lot of fat. So sticking shouldn’t be too much of a problem.

Some recommend starting the process with a cold pan for best results. This way you can cook the bacon evenly without burning the edges or leaving gummy chunks of fat.

As you may have noticed, it’s not the same if you want to cook bacon on a cast iron. On the cast iron side, you should preheat the pan to ensure the heat is evenly distributed.

Since there’s a slight difference in starting points between the two, let’s take a look at how to cook bacon in a cast iron skillet.

How to cook bacon in a cast iron skillet

The best texture for bacon depends on the person. Some prefer it crispy. Others might like it when it’s chewy and greasy. Separately, we’ll cover how both results are produced.

Preheating the cast iron

We’ll start by making tough and fatty bacon. As some users suggest, the best way to cook bacon is to preheat your pan on high first. Leave it on the stove for a few minutes. Then reduce the heat by half.

In this way we start with a pan that distributes the heat evenly. Leave the pan on the stove for another minute or two. Then it’s time to take your bacon and put it on the cast iron skillet.

Keep the number of strips you place on the pan to a minimum. Working with a few strips will help you cook bacon better.

Leave the bacon on one side until it moves freely in the pan. Then turn it over. Once the other side isn’t sticky, the amount of time the bacon stays on the pan will determine the texture.

Leaving it on the pan longer will give you a crispy result. Otherwise, if you remove it right away, you’ll end up with tough and greasy bacon.

difficulties

The preheating method is not very popular with many cooking enthusiasts. They claim you’re more likely to make burnt strips of bacon than the crispy one we all know and love.

And if you remove the bacon too soon, you’ll end up with a limp piece of bacon. However, the debate over what makes the best bacon is a matter of opinion.

Therefore, you should test the preheat method before you write it off entirely. Now let’s take a look at the cold start method!

cold start

The cold start method is what the name suggests. You start with a cold pan. So you don’t have to preheat the cast iron. Instead, place the strips of bacon straight onto the pan.

Start by arranging them so that there is minimal overlap. A little bit is fine because the bacon will shrink as it cooks.

Set the stove to medium or medium heat. This way you can drain the fat on the bacon.

For those unfamiliar with the term, it means cooking the fat from it. Once it turns brown on one side and starts to move freely on the cast iron, flip it over.

From here it’s up to you whether you want crispy or crunchy bacon. All in all, this method should take around 8-12 minutes.

Leave in the pan longer for crispy bacon. Take it off sooner for a greasy texture. For the final step, place the strips on a paper-lined plate to remove excess fat.

You should be good to go! Now what do we do with the cast iron after we’ve cooked bacon on it? Where does all the fat go?

What do you do with cast iron after cooking bacon?

The first thing you want to do is strain the excess fat into a jar. You can store it in the freezer for later use. However, it will only last about a month or so.

If you don’t plan on using it in the future, you can wait for it to harden on the pan before scrubbing it in the trash.

Dumping it down the drain is not a viable way to dispose of it. As mentioned above, once the fat gets cold, it starts to harden. So if it’s in your pipes, you may have caused clogs.

From here, all you have to do is remove the burnt bits of bacon from the pan. If you’ve waited too long, the bacon bits may have already set on the cast iron.

In this case, we provide you with a YouTube video showing you how to remove the stubborn spots:

Can you cook bacon in a dry pan?

When you think of cooking bacon, one worry that might pop into your head lingers. Because of this, you can choose to use oil to prevent this from happening. But you may have noticed that bacon is a dish full of fats.

So is it possible to cook bacon in a dry pan? In other words, a pan with no extra oil will prevent it from sticking to the cast iron. Yes, it is possible to cook bacon in a dry pan.

Bacon contains a lot of fat, which melts and lubricates the cast iron when frying. Still, you might find that there tends to be an issue with sticking.

How do you cook bacon without it sticking?

Cooking bacon without sticking depends on the type of pan you use. If you’re using a stainless steel one, some recommend using more oil to prevent it from sticking to the pan.

You can count on the bacon grease on nonstick surfaces like a cast iron or nonstick skillet.

Additionally, the cold boot method works best to ensure there aren’t too many sticking issues. Let the bacon cook over low heat so the fat comes out.

So if you’re having trouble cooking bacon with a preheated pan, try the cold start method.

Need to turn bacon on the stove?

Turning is always necessary when cooking on a stove. In an oven, the bacon cooks evenly. On the stove it’s a different case. To ensure the food cooks evenly, you need to turn it.

Flip the bacon once one side browns and moves freely in the pan.

Last snack

Bacon is a treat that drives many wild. However, knowing how to cook it to your liking can be difficult. Of course, it never hurts to keep practicing! We hope you found the above information helpful.

Before you go, we have other topics you might want to learn about. Do you want to know how to grill french fries? You can learn more by checking out our post here.

Planning to bake cinnamon rolls? If you want to learn the best pan for them, read our post here. Until next time!

Do you avoid cooking with your stainless steel pots and pans because food sticks to the surface no matter what you try?

First of all, you are not alone.

I’ve tested and reviewed dozens of stainless steel pans and food sticking to the cooking surface is a common problem.

Even high-end brands like All-Clad, Demeyere, and Made In have this problem.

Why does food stick to stainless steel pans?

Stainless steel pans look smooth, but the cooking surface actually has tiny pores. As you heat the pan, the steel expands and the pores shrink. The shrinking pores grab the food and make it stick. To prevent sticking, heat the pan over medium-high, then add plenty of oil, then add the food.

It takes practice, but once you get the temperature, timing, and process right, you’ll greatly minimize the risk of food sticking.

That’s the short answer, but there are other mistakes you can avoid to prevent food from sticking.

In this quick guide, I dive deeper into this topic. You’ll learn all the reasons why food sticks to stainless steel pans and the adjustments you can make to prevent it.

Let’s start.

Why does food stick to stainless steel pans?

Stainless steel pans look shiny and smooth, but if you look at the cooking surface under a microscope you can see tiny pores and crevices.

These pores contract when you heat the pan and expand when the pan cools or comes into contact with cold food.

If you put cold food on a hot stainless steel pan without oil, the contracted pores will quickly expand and grab the food.

Unless you maintain a stable temperature and properly grease the pan to fill the tiny crevices and create a friction-free barrier, food will stick.

Lean, delicate proteins like eggs and fish are especially prone to sticking because they don’t have enough fat to naturally grease the pan and fall apart easily after sticking.

Four main factors contribute most to food sticking to stainless steel pans: too much heat, too little heat, cooking the wrong type of food, and improper cleaning.

too much heat

Too much heat can cause food to stick to stainless steel cookware.

Why?

Remember that heat will cause the pores on the surface of the pan to come into contact. So when a cold piece of food hits the hot pan, the drastic temperature difference causes the pores to quickly open and grab the food.

Also, food can burn easily when cooking on high heat. The burnt bits and particles stick to the pan and creep into all those pores. Not only does this leave a mess to clean up, but that burnt taste carries over to the rest of the food you cook with this pan.

Stainless steel pans usually have an aluminum core or base, and aluminum is an excellent conductor of heat. In other words, stainless steel pans heat up quickly, evenly, and hold the heat well. When you’re not cooking, you don’t need to turn the knob past medium.

Not enough heat

On the other hand, cooking at low temperatures can also cause food to stick.

If you add oil to a hot pan before adding the food, a reaction between the oil and the moisture in the food creates steam. The steam lifts the food above the oil so that it does not come into direct contact with the stainless steel cooking surface.

When you put food on the pan, you want to hear a sizzling sound. This means that the reaction between the oil and the moisture in the food takes place. If the pan isn’t hot enough and you don’t hear the hiss, the steam effect isn’t happening and the food will stick to the pan.

This steam effect also prevents food from becoming too greasy. If you put oil and food on a cold pan before turning on the heat, the food will absorb the oil. But when the oil is already hot, this steaming effect creates a barrier that keeps food and oil separate.

Cooking the “wrong” foods

High-protein foods like eggs, chicken, and steak tend to stick because the proteins form complex bonds with the metal atoms in the pan. Eggs and fish are particularly problematic, as they will fall apart at the slightest amount of friction.

Do not get me wrong; Stainless steel cookware is great for cooking proteins. In fact, it is one of the best types of cookware for searing meat. My point is: when cooking proteins with stainless steel, you need to be extra careful and always use proper cooking methods (which I’ll explain in a moment).

Improper cleaning

Harsh scouring pads and harsh chemicals can scratch or mar the surface of your stainless steel pan, leaving rough bumps and even more areas for food to stick to.

However, if you don’t clean the cookware thoroughly enough, small bits of food residue and oils will be left behind, which can burn during the next cooking. Burnt parts add even more friction to the pan’s surface, causing food to stick and giving your next meal a bad taste.

This will prevent food from sticking to stainless steel pans

Now that you know what causes food sticking, how exactly can you prevent it? Below are all the steps you can take to minimize food sticking to your stainless steel cookware.

Preheat pan

Preheating the pan is key to getting perfect results with stainless steel cookware. This is the best way to preheat your pan:

Place the pan on the stove. Turn the heat down to medium low. Allow to heat up for 2-4 minutes. Keep in mind that pores will contract during this time. After a few minutes add some oil to the pan. If it’s shiny and gently moving across the surface, that’s the right temperature and you can add more oil. If the pan isn’t hot enough, the oil will sink into the pores and cause sticking. If the pan is too hot, the oil will start smoking. A few seconds after you’ve added your oil and confirmed it’s the right temperature, you’re ready to start cooking.

Test to make sure the pan is hot enough

To check if your pan is hot enough, do this quick test. After preheating but before oiling, add a small drop of water to the pan.

When the pan is at the right temperature, the water forms small balls and rolls around the pan. This reaction is called the Leidenfrost effect, which you can see in action in this short video. If this occurs, add your oil and cook.

If the pan is too cold, the water will bubble up and evaporate quickly. If you add the food at this point, it will stick. Please wait and try again.

If the pan is too hot, the water breaks up into small droplets and splashes around the pan. Turn the heat down and try again in about a minute.

The right amount of heat is crucial for perfect cooking without burning and sticking.

Start with medium heat and adjust accordingly

When in doubt, start on medium heat and adjust accordingly. Every burner and pan is different, so you may need to figure out what works best for your equipment. Some pans heat up faster than others.

Medium heat is neither too cold nor too hot enough to burn food. It’s a safe starting point.

The pan is too hot if the oil is smoking. If this happens, turn down the heat and start over (once the oil smokes, you’ll have to throw it away).

season pan

Seasoning (or greasing) stainless steel pans with oil or an alternative fat is necessary to prevent sticking. The oil fills the pores and crevices, creating a friction-free surface and barrier between the pan and the food.

One of the most common mistakes people make is putting the oil in a cold pan. When you do this, the oil seeps into the open pores of the cooking surface, breaks down, and forms sticky polymers — not a good combination when you’re trying to prevent sticking. In addition, the oil is more likely to burn as it is exposed to the heat longer.

After preheating the pan, wait a few minutes for the temperature to stabilize. As you add the fat, coat the pan thoroughly. You can do this by swirling the pan or using a pastry brush to spread the oil evenly.

A good rule of thumb is to use enough oil to coat the entire pan in a thin layer. For example, cooking chicken breasts in a 12 inch skillet would mean about 2-3 tablespoons of oil.

With so many oils to choose from, it can feel a bit overwhelming. Here is the list of the best oils and for what purpose:

Olive Oil: Olive oil is the most commonly used cooking oil. It’s versatile and flavorful. Keep in mind that it doesn’t have a high smoke point. So if you overheat it, it may break apart or deteriorate. For this reason, I would not recommend it for roasting and searing meat, which requires high heat.

Olive oil is the most commonly used cooking oil. It’s versatile and flavorful. Keep in mind that it doesn’t have a high smoke point. So if you overheat it, it may break apart or deteriorate. For this reason, I would not recommend it for roasting and searing meat, which requires high heat. Grapeseed Oil: Grapeseed oil has a high smoke point, making it a good option for flavoring pans and searing meats. It’s also low in saturated fat and high in omega-6 fatty acids, which are essential in your diet.

Grapeseed oil has a high smoke point, making it a good option for flavoring pans and searing meats. It’s also low in saturated fat and high in omega-6 fatty acids, which are essential in your diet. Butter: Butter is another effective fat that can be used when cooking with stainless steel. Plus it adds great flavor. However, butter is high in saturated fats, so keep that in mind.

Butter is another effective fat that can be used when cooking with stainless steel. Plus it adds great flavor. However, butter is high in saturated fats, so keep that in mind. Avocado Oil: If you love green food, avocado oil is a great alternative. It contains heart-healthy monounsaturated fats and has a high smoke point. The biggest downside is the price; it is very expensive.

There are many other oils (including cold-pressed safflower, sesame, and canola oil).

Bring food to room temperature before adding it to the pan

Here’s a little-known trick to prevent food from sticking to stainless steel pans. Always bring food to room temperature before cooking.

Cold meat is especially prone to sticking to stainless steel because it lowers the temperature of the oil (minimizing the steaming effect) and causes the pores in the frying surface to open and stick to the meat.

Another benefit of bringing your food to room temperature before cooking is that it makes it easier to cook more evenly since the entire piece of food has a uniform starting temperature (rather than being coldest in the center).

Dry food before putting it in the pan

Make sure your ingredients are dry. Moisture from the food can lower the temperature of the oil.

When that happens, the reaction between the oil and the food that forms the vapor barrier (I talked about that in the previous section) is less effective, increasing the likelihood of food sticking.

Drying also promotes a crispier sear, which is essential for preparing delicious steaks, burgers and pork chops.

Wash and air dry your vegetables before cooking. For meat, pat dry to remove excess moisture.

Do not cook too much food in the pan at once

Overfilling a pan causes the temperature to drop and releases moisture from the food.

Similar to my last point, in this case the vapor barrier doesn’t hold and the food doesn’t lift off the surface of the pan.

By not overcrowding the pan, you allow the Maillard reaction to take place and provide fantastic texture and flavor.

The Maillard reaction occurs via a chemical reaction between amino acids and reducing sugars. In simpler terms, it occurs when the surface of the food comes into contact with hot oils or fats, creating a crispy brown texture.

But if the pan is overcrowded, that can’t happen. Overcrowding lowers the temperature and creates too much humidity. Instead of a nice crispy brown crust that pulls the food off the surface of the pan, the meat sticks and cooks in its own juices — which doesn’t appeal to taste or texture.

Don’t move the food too often

To prevent food from sticking to stainless steel, do not agitate it too often.

Meat needs to brown and form a crust for optimal flavor and texture. The crust also helps loosen the meat from the surface of the pan. If you turn a steak or pork chop too soon, it will stick to the stainless steel. Take tongs and gently lift the food. If it doesn’t start right away, give it more time.

Move vegetables a little more often. They don’t stick as quickly as meat.

Use a non-stick pan for problematic foods

Sometimes certain foods stick a little no matter what you do. Protein-rich foods, especially things like eggs and fish, are a little more difficult to process when using a stainless steel pan. There’s no shame in releasing the non-stick pan for this type of food.

Clean appropriately

Finally, it is important to properly clean stainless steel. Although most brands advertise that their stainless steel cookware is dishwasher safe, hand washing is always preferred.

If you want to ensure maximum cooking performance and extend the life of your cookware, wash with warm water, detergent and a soft cloth. Dry thoroughly with a soft tea towel and stack carefully, protecting the cooking surface from sharp objects and utensils.

Watch this video to learn the quickest and easiest way to clean stainless steel cookware.

Final Thoughts

Food will stick to stainless steel cookware if you don’t follow proper cooking techniques. It takes practice, but if you follow the basic cooking principles, you’ll be mastering cooking with your stainless steel in no time.

The main things to keep in mind are:

Control the heat. The pan must be hot enough, but not too hot.

Use the right amount of oil at the right time.

Be patient – don’t rush to add oil if the temperature isn’t right, and don’t stir the food too soon.

Allow the food to come to room temperature before cooking.

Don’t overfill the pan.

Clean the cookware properly.

If you found this article helpful, you should also read:

Stainless steel cookware is versatile – the choice for top chefs.

When used correctly, no food will stick to a stainless steel pan.

You don’t have to pay a lot of money for a complete set of high-quality stainless steel cookware.

Chefs, professional chefs and restaurants use stainless steel cookware. They prefer it because it’s virtually indestructible. The construction and material provide excellent heat distribution, and when used properly, a stainless steel pan can prevent food from sticking. Plus, stainless steel cookware goes from the stovetop to the oven, making it more versatile than cookware that has been treated with a non-stick coating.

Stainless steel vs. non-stick coating

Stainless steel cookware is not the same as non-stick cookware. Most pans that come with a non-stick coating are made of aluminum. They’re lighter and the non-stick coating makes them unsuitable for cooking anything that requires high heat.

Although stainless steel is a good choice when it comes to a workhorse cooking pan, there is occasionally a need for a non-stick coating. If you have one in your culinary arsenal, you can easily make crepes, omelets, or even just a fried egg. For those cases, invest in a quality non-stick aluminum pan that is PFOA-free.

Non-stick aluminum pans are great for cooking tender fish or fried eggs, but they have their limitations. This type of cookware must be handled gently to avoid damaging the non-stick coating. It also has a low temperature threshold, which means you shouldn’t use it to sear a pork tenderloin, and you can’t put the pan in the oven to finish cooking your dish.

For that kind of flexibility, you need the durability of stainless steel. If you pick up a better quality stainless steel pot or pan, you will feel its weight. It will not chip or dent and is scratch resistant. A non-stick aluminum pan may only last a few years before it needs to be replaced. Stainless steel cookware, on the other hand, will last a lifetime.

Reasons to love stainless steel cookware

Durability and ease of care are the main reasons restaurants use stainless steel cookware. Here are some additional reasons:

Better for your food

Stainless steel cookware is inherently non-reactive, meaning it won’t affect the chemical structure of your food as it cooks. A low and long simmer in a pan made of a reactive substance like aluminum, copper, or cast iron can interact with acidic ingredients like tomatoes or citrus juices and impart a metallic flavor to your food.

Even cooking

Stainless steel offers excellent heat transfer, which is further enhanced by the addition of an aluminum base. It gives you the confidence to cook evenly. Pay attention to the description of how the bottom of the pan is made. The multi-layer construction used on most brands of stainless steel cookware means the sides and bottom of the pan are heated evenly.

Heat distribution is the key to performance. To get a better picture of its importance, Serious Eats author Kenji Lopez-Alt used thermal imaging to capture the heat distribution patterns in 10-inch pans made of different materials. Like the top-performing pans in this test, the Misen cookware is made from a 3.0mm-thick composite with five layers of stainless steel and aluminum for excellent heat conduction and retention.

Heat distribution is also important for pots. Pasta needs fast-boiling water or it can become rubbery and sticky. Durable stainless steel easily handles the higher stovetop temperature required to boil water, and its excellent heat distribution ensures you can adjust the temperature to maintain the continuous cooking required.

Perfect pasta also needs a pot that is big enough. If not, the water temperature will drop well below boiling point when you add the pasta. A larger pot—one that can hold at least six liters of water—helps reduce these temperature swings. An eight-quart stockpot gives you plenty of space for properly cooking pasta and works well for cooking homemade soups.

Easy maintenance

Stainless steel pots and pans are easy to maintain and clean. If you make a mishap while cooking and food remains stuck to the bottom of your stainless steel pan, you can let them soak in the sink. (That would never be possible with a cast-iron skillet.)

If it doesn’t react to regular liquid dish soap, you can get the cleanup done quickly by using Bar Keepers Friend. It is a cleansing powder made from oxalic acid, a natural substance found in rhubarb that breaks down residues at the molecular level. It comes as a powder or paste. Rub the paste in a circular motion with a damp paper towel. It should be all you need to thoroughly clean your stainless steel pots and pans.

Stainless steel cookware is dishwasher safe, but skip that option if you can. The detergent leaves residue and dulls the shine of your cookware. Frequent exposure to the harshness of dishwashing detergents can even corrode the stainless steel.

The not-so-sticky truth about stainless steel cookware

While other types of cookware can limit your cooking options, stainless steel offers amazing latitude. Cook everything from stir-fry to risotto to pork chops.

If you’re hesitant to cook with stainless steel pots and pans, it’s probably because you’ve heard food sticks to them. The truth is that food will stick to a stainless steel pan, but not when cooked properly.

It’s all about heat. To reduce sticking, do something with your stainless steel pan that’s never recommended when using nonstick cookware. Place your empty stainless steel skillet on a stovetop over medium-high heat. Let the pan heat up for two to three minutes. Now add cooking oil. It acts as a protective barrier between the stainless steel surface and the food you are preparing.

Your pan appears to have a perfectly smooth surface, but there are actually microscopic imperfections that the oil fills in. Let the oil come up to temperature. It only takes a minute or two.

The “Tsssss” test

Now it’s time to test and see if your stainless steel pan is ready. Add a single drop of water to the pan. It should dance around and you’ll hear a “Tsssss” sound. The sound you hear is what is created between the hot oil and the food you are cooking. Moisture is converted into steam that lifts the food out of the pan.

You won’t hear that hiss if your pan is too cold. So if your pan stays still after adding the drop of water, you may need to increase the heat to medium-high. Without the sizzle, the food won’t come off and will stick to the pan. Be careful not to overheat the pan. Smoking oil is a sign that the pan has gotten too hot. Excessive heat can also cause food to stick to the pan.

Well-made stainless steel cookware has excellent heat retention properties, so don’t rush the process of heating the pan and cooking oil. Start on medium heat and work your way up to medium-high heat if needed. If you exceed the mark, temporarily remove the pan from the heat to bring it back to a reasonable cooking temperature.

Remove excess moisture

A drop of water is a good temperature test when preparing to cook, but water or excess moisture on food you place in a stainless steel pan works against you during the cooking process. That’s because water lowers the temperature of the cooking oil, which acts as a barrier preventing food from sticking to the stainless steel.

Give freshly washed vegetables a ride in the salad spinner or pat dry with a paper towel. Do the same with meat to remove any surface moisture.

Browning or searing meat and vegetables breaks down sugars and proteins on the surface and creates complex flavor characteristics. This happens when meat is cooked at a temperature between 350-375 degrees Fahrenheit.

This taste transformation is known as the Maillard reaction. The oil and evenly distributed heat of a well-crafted stainless steel pan gives off heat to the surface of the food, and this causes myriad simultaneous chemical reactions within the sugars and proteins that create delicious aromas and delicious flavors.

Maintaining the right temperature in your pan is key to preventing food from sticking. Excess moisture reduces the temperature of the cooking oil in the pan.

Bring food to room temperature

If excess moisture can reduce a pan’s temperature, adding a cold piece of food to a heated pan only adds to the challenge. You might be a little nervous about letting the chicken sit on the counter to allow it to come to room temperature, but you end up with a tastier meal that won’t stick to the bottom of your stainless steel pan.

You can cook vegetables faster and retain a higher amount of nutrients by taking them out of the fridge and letting them come to room temperature. You can also use this time to air dry vegetables after washing them.

An affordable investment

With all the talk of the delicious dishes that stainless steel pans produce, you might be ready to reach for your credit card and order your perfect set of pots and pans. Before you do, you should know that it is possible to pay a royal ransom for quality stainless steel cookware.

All-Clad is widely regarded as one of the gold standards for stainless steel pots and pans. You pay more than $2,000 for a complete set. But you don’t have to invest in high-end brands like All-Clad or Calphalon. If you do, you’re paying as much for the name as you are for the construction and quality of their stainless steel cookware.

You don’t have to pay thousands of dollars for a complete set of premium stainless steel cookware. If this is your first time trying stainless steel, why not start with a great stainless steel frying pan and see how you like it?

And if you want to take the plunge and buy a full collection, Misen offers a seven-piece set that matches or exceeds the features of well-known brand sets – but at a far more affordable price. So anyone can upgrade to stainless steel for a lifetime of cooking enjoyment.

The arrival of a new stainless steel cookware is a happy occasion. The second you see it – all shiny and pristine – you’re already daydreaming about all the searing, caramelizing, and frying you’re about to do. But in the same breath you also think: Man, I really hope that I don’t ruin this shiny piece of perfection. Because as good as stainless steel pots and pans conduct, distribute and retain heat and are an absolute joy to have in the kitchen, they also need your care and attention.

Let’s face it: Food bits stick, water stains appear (too reliably) and dents appear. Fortunately, however, there are practical solutions to all this regular wear and tear. Protect your prized pots and pans from discoloration, damage, and sagging by following these cleaning and care guidelines.

How to care for your stainless steel

The trick to avoiding those rather annoying water stains is to start drying as soon as possible, aka immediately. If you don’t get to it soon enough and the stains appear, simply dampen the surface of the pot or pan, rub with a damp sponge sprinkled with baking soda, and rinse as usual.

Only salt water if it has already come to a boil. Salting water before boiling can result in “pitting corrosion,” leaving tiny but irreparable pockmarks like a nail in the bottom of a pot. So salt your pasta water, yes, but only when it’s boiling.

Always heat your pan before adding the oil. Then add the food once the oil is hot. According to the Food Network, adding oil to the hot pan causes the steel to “go static,” creating a temporarily non-stick surface. Always watch the oil to find out if it’s hot enough to start cooking: if it’s shimmering, throw in your ingredients.

Cool down cold food. Cold food is more likely to stick to a hot pan because the steel contracts when it comes into contact with a cooler temperature. So if you’re preparing foods like meat, chicken, or fish straight from the fridge, let them sit at room temperature for 10 to 15 minutes. Before cooking, be sure to blot with a cloth or paper towel to remove excess moisture.

To determine if your pan is hot enough for the oil, do this simple water test: Drop a small amount (about 1/8 teaspoon) of water into the pan. If, immediately after hitting the pan, the water forms a “ball” that glides and dances across the surface, your pan is perfectly preheated – now it’s time to add the oil! Note that this goes beyond the point where the water sizzles as it hits the surface of the pan: if the pan is really hot, the water shouldn’t “stand” on the surface at all.

Do not use high heat to speed up the preheating process. Because high quality stainless steel holds heat effectively, preheating on high can cause your pan to overheat (and burn your food).

Allow pan to cool completely before rinsing. Immersing or soaking a hot stainless steel pan in cold water can cause irreparable deformation.

Use only non-abrasive cleaning products and sponges. Rough scrubbers and harsh cleaning solutions such as bleach or household cleaners can scratch your stainless steel and damage its finish. And while baking soda and more abrasive scouring products (like fine steel wool) can be useful when cleaning a polished pan, be aware that using these products may void your warranty.

Stick to a routine. Clean your stainless steel pans and pots after each use (even if they don’t get very dirty) to prevent build-up.

How to tackle problem areas

To clean chalky white stains (which can be caused by limescale in the water): Bring a solution of vinegar and water (estimate 1:3) to a boil in the pan, allow to cool, then wash and dry as usual.

For general buildup: fill the pan with hot, soapy water and let sit for a few hours before scrubbing with a non-abrasive sponge.

For stuck food residue (which can result from adding cold food to a hot pan – see above!): Scrub the pot with a non-abrasive sponge to remove any food residue you can, then fill the pot or bring the pan to a boil with enough soapy water to cover the food and scrape (the food should come off easily). You can also do this by substituting a few spoonfuls of baking soda for the soap. Bring it to a boil (but watch closely as it bubbles), then reduce to a simmer. Use a wooden spoon to scrape off the bits of food, which should come off fairly easily. Once you’re happy with the results, turn it off and let it cool (but don’t let it go completely cold). Take it to the sink and use a long-handled brush or scouring pad to get rid of your mess (but don’t forget to dry right away!).

For discoloration (often rainbow-colored) that can occur from overheating: don’t worry, because a solution is in sight. Here’s how: Squirt some white vinegar diluted with water in your pan, swirl the mixture around, and use a non-abrasive sponge to wipe away the rainbow stains. The acidity of the vinegar helps break down that thin oxidized rainbow layer while being gentle on your pans. (Alternatively, a dash of Bartender’s Friend, which is similarly acidic but not caustic, will do.) Rinse, dry, and… voila! Your stainless steel shines in new splendor.

For hard-to-clean seasoned or burnished pans:

– If you have Bartender’s Friend: Pour a small amount of water into the pan or pot, add a few shakes of B.K.F. and make a paste or slurry by mixing the two together. Scrub with a non-abrasive sponge to remove stains.

– If you don’t have a Bartender’s Friend: Fill the bottom of the pan with water, then add 1 cup of vinegar and bring to a boil. Remove from heat and add 2 tablespoons of baking soda (note this may void your warranty!). Empty the pan and scrub (some people even recommend using 0000 very fine steel wool, which shouldn’t scratch). For stubborn stains that still won’t move, you can make a paste of baking soda and water and leave it on the problem areas for a few minutes, then scrub and rinse.

– Look for a cleaner that our community recommends: we’ve had success with Ajax, S.O.S. Pads, Chore Boy Scrubbers and Hagerty Stainless Steel Polish.

12″ ETERNA Nonstick Skillet and Skillet – The Oberon Series

How to season a stainless steel pan

Wash and dry the pan. Use a gentle dish soap and warm water to give your stainless steel frying pan a thorough wash. After that, rinse and dry your pan completely. Oil your pan. Once the pan is completely dry, heat it on your stovetop. Then add some oil. You should use an oil with a high smoke point. Some examples are: sesame, vegetable, peanut, and soybean oils. Once you’ve added oil over medium-high heat, use a piece of kitchen paper to spread the oil over the surface of the pan. Cool the pan. Once you have a hot pan and it starts smoking, remove it from the stovetop and let it cool. When your pan has cooled, use another paper towel to wipe off the oil. (The eco-friendly option is to replace the paper towel with a clean, dry cloth). If necessary, repeat the process. If you find food sticking to your stainless steel pan again, return to these steps and season again.

Non-Stick Frying Pan & Skillet – The Oberon Series

You’ve finally decided to ditch your cast iron skillet and move on to a stainless steel skillet. You know that stainless steel, not carbon steel, cookware suits your personal style and culinary needs. Now you want to know how to properly season and care for your fresh stainless steel pan. Well, you are in the right place.

Stainless steel cookware is elegant, durable and functional at the same time. It’s a fantastic choice for your kitchen arsenal. Now let’s discuss how to take care of it properly.

1. Should you season stainless steel pans?

12″ Skillet – Hammered Finish – Silver – The Avalon Series

This is your decision.

Unlike cast iron and carbon steel, there is no need to season your stainless steel cookware. However, many professional chefs and home cooks choose to do so.

The argument for seasoning your stainless steel pots and pans is that the oil helps seal the pores in the metal and therefore gives your stainless steel pan a non-stick surface. This non-stick surface ensures hassle-free cooking and easy cleaning.

While some may debate the benefits of seasoning your stainless steel cookware set, there really are no downsides to seasoning stainless steel. So if you want a more slippery surface, go ahead and spice it up.

2. How do you season a new stainless steel pan?

12″ Skillet – Hammered Finish – Silver – The Avalon Series

Seasoning your new stainless steel skillet might seem daunting at first, but it’s actually quite simple. Just follow these simple steps:

1) Wash and dry the pan. Use a gentle dish soap and warm water to give your stainless steel frying pan a thorough wash. After that, rinse and dry your pan completely.

2) Oil your pan. Once the pan is completely dry, heat it on your stovetop. Then add some oil. You should use an oil with a high smoke point. Some examples are: sesame, vegetable, peanut and soybean oil. Once you’ve added oil over medium-high heat, use a piece of kitchen paper to spread the oil over the surface of the pan.

3) Cool the pan. Once you have a hot pan and it starts smoking, remove it from the stovetop and let it cool. When your pan has cooled, use another paper towel to wipe off the oil. (The eco-friendly option is to replace the paper towel with a clean, dry cloth).

4) Repeat the process if necessary. If you find food sticking to your stainless steel pan again, return to these steps and season again.

3. How do you prevent stainless steel pans from sticking?

3 liter soup pot | silver | Oberon Series | Dalstrong©

The baking process should give your stainless steel pans a non-stick coating. Once seasoned, you can wipe the pan with a towel after cooking. If you find food sticking, use salt and oil to loosen it. Baking soda works on stubborn deposits.

However, you should avoid steel wool when scrubbing as it can damage your cooking surface. If you must use dish soap, repeat the baking process afterwards to reinforce the non-stick surface.

4. What is the best oil to season a stainless steel pan with?

12″ Aluminum Fry Pan and Skillet – The Oberon Series

The best oil for seasoning your stainless steel cookware is one with a high heat smoke point. Some of the best oils for seasoning are peanut oil, vegetable oil, and grapeseed oil. You should avoid oils that smoke quickly when exposed to high heat, such as coconut oil, canola oil, and olive oil.

5. Highly recommended stainless steel cookware

1. 3 quart soup pot | silver | Oberon Series | Dalstrong©

This stainless steel soup pot will accompany you for a lifetime. This cookware features impeccable conductivity to evenly heat and cook a wide range of culinary delights. Its 18/10 stainless steel is great for browning and braising food and looks great doing it. This stockpot works on your stovetop and in your oven. It looks great and is easy to care for.

advantages

REAL HEAVY COOKWARE – Ultra strong 2.5mm thickness that will never dent or warp over prolonged heat for consistent cooking results every time. Freezer, dishwasher and fridge safe Easy transitions from cooking on the stovetop to finishing in the oven. Offers non-toxic, non-hypoallergenic materials that are free of PFOA and PTFE

Disadvantages:

If you are in the market for a large soup pot or a sturdy Dutch Oven, this pot might be a bit small. It does not have a non-stick coating like the Avalon model

2. 12″ Fry Pan – Hammered Finish – Silver – The Avalon Series

Stunning design and high performance make this stainless steel skillet an ideal addition to any cookware set. Unmatched conductivity allows this skillet to handle a wide range of culinary delights. It is made of 18/10 stainless steel and high quality aluminum for improved heat retention and to preserve the nutritional value, flavor and color of food.

Advantages:

Premium Conductivity That Heats 5X Better Than Iron Pans & 20X Better Than Basic Stainless Steel Cookware MADE FROM REAL THICK MATERIAL – Ultra-strong 2.5mm thickness that will never dent or warp with prolonged heating, for consistent cooking results every time that lasts a lifetime and still keeps a perfect sea. The ventilation hole in the lid serves as a pressure relief to prevent food from rattling and boiling over.

` Disadvantages:

This premium frying pan might exceed some budgets. 5-Ply Copper Forged Foundation might make for a stronger frying pan than some are looking for.

3. 12 Piece Cookware Set | silver | Oberon Series | Dalstrong©

Oberon – A mythical king and sorcerer of great power, is Dalstrong’s inspiration for the NEW premium Oberon Series cookware, featuring a 3-ply aluminum core to help you create magic in the kitchen. This high-performing, medium-weight, and ultra-functional cookware is built to last.

This stunning 3-layer aluminum coated cookware features impeccable conductivity to quickly heat and evenly cook a whole range of culinary delights, from thick proteins to tender omelettes. Unlike other aluminum cookware, the Dalstrong Oberon Series uses plating technology to fuse extra thick layers of non-reactive 18/10 stainless steel, which is great for browning and braising food, dramatically extending pan life, thereby it becomes extremely durable. This is cookware that can last for generations.

Advantages:

Additional inner layers of dirt-free aluminum and 18/10 stainless steel above and below the Copper Forged Foundation ensure maximum thermal conductivity and retention. Exceptional response to precise temperature changes when increasing or decreasing heat for the perfect control needed to preserve nutritional quality, flavor and color of food. Securely and carefully attached to the pan body with non-stick aluminum rivets that will never loosen, break or rust, you can count on cookware to last a lifetime. Allows you to cook healthy with non-toxic, non-hypoallergenic materials that are PFOA and PTFE free.

Disadvantages:

This premium cookware set comes at a price that might put those on a budget off. Beginner cooks may want to purchase their pots and pans individually.

Some final thoughts:

When you decide to buy cookware, you have choices when it comes to materials. Carbon steel and cast iron are still popular ways. Still, you really can’t beat a stainless steel cookware set. Its elegant looks, thermal conductivity and practicality make it an excellent choice for all your cooking and culinary needs. Handling a stainless steel skillet, skillet or stockpot will make you look – and feel – like a professional chef. And when your family and friends sit down to eat at your table, they will notice the difference in quality and taste.

If you’re new to stainless steel cookware, you may be concerned about the seasoning process and proper care. However, as mentioned, all you need to do is follow a few simple steps and your cookware will be ready to use and easy to maintain. Once you get the hang of it, you won’t want to go back to anything else.

Just remember that as with all cookware and kitchenware, quality matters. Make sure you invest in a reliable, quality brand like Dalstrong that uses safe, durable and non-toxic materials. With Dalstrong, you can be assured that your stainless steel will preserve the flavor and nutrients in your food. You will know that you have a durable product that with proper care will last you a lifetime.

You’ll take your cooking skills to the next level when you cook with Dalstrong-branded stainless steel cookware.

You can also take our Expert Knife Finder Quiz and get specific recommendations based on your needs.

The start of a new year often feels like starting fresh for all of us, by adopting better habits, getting rid of old ones and – most commonly – changing our look. While others hit the squats and head to the salon for a pixie cut, why not slowly and steadily start off with a cozy winter manicure in a color that feels new to you? It just takes a little courage to step out of your usual OPI Lincoln Park After Dark or Essie Bordeaux, which is all it takes to kick off 2022 with imaginative feet. From new wintery reinterpretations of classic dark nail colors to unique pops of color that make the opposite of boring appear, these are the best nail colors to try this January and check off well into spring.

After a few cooking sessions with your new cast iron skillet, you’ll have a feel for your pan: how long it takes to heat up, how it feels to switch from the stovetop to the oven, and how the smooth cooking surface responds when you move food around the pan. Your first lessons are complete: it’s time to break out the bacon.

There are a few schools of thought when it comes to cooking bacon. Aside from the folks who prefer to use the oven, you have two options: start with a cold pan, or heat it on low to medium and add extra fat before you start cooking.

Bacon is cured (canned) fresh pork. Bacon bits come from the middle and forequarters of the pig, as opposed to ham, which is the hind leg. Bacon is a very versatile meat — it only takes a few minutes to cook and can add wonderful flavor to a variety of dishes. Belly bacon has a higher fat content than back fat.

Uses: From a simple bacon sandwich or crispy fried bacon served with eggs, to pasta dishes, stir-fries, soups, omelettes, salads and quiches, just a little bit of bacon can add a distinctive flavor to a variety of dishes. If you want to add chunks of bacon to a recipe, it’s easier to cook the bacon first, let cool slightly, and then cut into chunks with kitchen scissors.

Storage: Bacon should be stored in the refrigerator in the package or in a covered container at the bottom of the refrigerator once opened. Bought freshly sliced ​​from the meat counter it should be used within 2 days of purchase, if purchased prepackaged it should be used within 2 days of opening but can be stored unopened for up to 1 month (check use by date) . .

For Cooking: Bacon can be fried, dry fried, or grilled. To fry, heat 1 tbsp oil in a frying pan, add the bacon and sear bacon strips or loins for 1-2 minutes on each side and steaks for 3-4 minutes on each side. Dry roasting is a healthier roasting method that uses only the melted fat from the meat. Place the strip or saddle fillets in a cold non-stick pan and cook over low heat, as soon as some fat runs out, increase the heat and fry for 1-2 minutes on each side.

With either method of frying, the bacon can be drained on paper towels before serving to remove excess fat. To grill bacon, first preheat the grill to high, place the bacon rashers on the grill pan and broil or sear the bacon rashers for 2-3 minutes on each side until crispy, depending on preference. Grill steaks for 3-4 minutes. Grilling is a much healthier way of cooking than frying and if you prefer crispy bacon you’ll get a better result. There is a wide range of bacon types:

Smoked

To make this type of bacon, roast pork is hung in a chamber over beds of smoke chips. Depending on the type of wood used, different aromas can be imparted to the bacon. A variety of smoked bacon is sold in Waitrose. Smoked British Bacon is available as thick cut bacon without rind in packs of 6 slices or without rind in packs of 8 slices. Skinless British Smoked Bacon Slices are also available in packs of 12 slices.

As well as British bacon, a small selection of Danish bacon is available including smoked prime sirloin steaks (4 steaks per pack) which are the eye of the loin and are ideal for roasting or grilling and serving with fried eggs for a truly tasty meal. For a traditional variety, choose thin back slices, which come in packs of 10.

Unsmoked

Also known as green, light or regular bacon, unsmoked bacon has a wonderfully classic flavor – choose from rindless streaky bacon slices (in packs of 12), thick-cut rindless back slices (in packs of 6) or rindless back slices (in packs with 8) . For a sweeter-tasting rasher, choose Sweetcure Back Bacon, where sugar has been added to the brine, or Maplecure Back Bacon (both in packs of 8).

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After a few cooking sessions with your new cast iron skillet, you’ll have a feel for your pan: how long it takes to heat up, how it feels to switch from the stovetop to the oven, and how the smooth cooking surface responds when you move food around the pan. Your first lessons are complete: it’s time to break out the bacon.

There are a few schools of thought when it comes to cooking bacon. Aside from the folks who prefer to use the oven, you have two options: start with a cold pan, or heat it on low to medium and add extra fat before you start cooking.

We are by no means cooking or food safety experts, so always make sure to hear the pros’ advice over ours! This is how we cook eggs in stainless steel without sticking and it works beautifully for us. This post contains affiliate links which may result in a commission if purchased. This comes at no additional cost to you. Thanks very much!

I wish it hadn’t taken me so long to realize that cooking eggs in stainless steel without sticking is that easy. I’ve been on the “nonstick pans” bandwagon for years, under the misunderstood notion that it’s easier to cook eggs in nonstick pans. (I mean, who can resist those infomercials where the sunny side up magically hovers over the pan?) I knew nonstick pans weren’t good for our health, and I was well aware that nonstick pans didn’t last long at all keep . However, the thought of smelly, brown, burnt eggs sticking to the pan after cooking eggs in stainless steel kept me in the zombie “nonstick pan” series. That is, it did until now.

Why We Tried Cooking Stainless Steel Eggs

Ian and I have always been mindful of eating healthy, but we’ve recently decided to take a more serious approach to healthy produce in our kitchen as well. Sure, nonstick pans swear over and over that they’re perfectly safe as long as the nonstick coating doesn’t peel off. That may be good and true, but every set of non-stick pans we’ve owned has eventually started to fall off — whether it’s in a year for the cheap ones or 3 years for the “fancy” sets. (This cookware set is the newest non-stick set we own.) So they don’t stay safe for long. The types of cookware we considered include the following.

types of cookware

Speaking of toxicity in non-stick pans, many bird owners have witnessed the death of their pets due to non-stick pans. As? If you heat a nonstick pan on the stovetop without anything in it, the chemicals in the nonstick coating will be released into the air. It may not be enough to read the effects on our own systems, but the venom in the air can kill a bird in minutes. If that doesn’t speak to the toxicity of non-stick pans, Teflon or not, I don’t know what does.

It depends on the temperature of the cookware

Now let’s move on to a more positive note! Boiling eggs in stainless steel is so much easier than I ever thought possible. And no, it has nothing to do with putting copious amounts of oil or butter in the pan. Have you ever noticed that online reviews of stainless steel pots can have drastically different statements about gluing depending on the reviewer? Because cooking eggs in stainless steel without sticking depends on the cooking method, not the amount of fat used.

Sure, when boiling eggs in stainless steel you need some fat. But I don’t use more butter for 8 eggs than I do for a single piece of toast. So it’s really quite negligible, and you shouldn’t be scared of butter anyway! As someone who eats over 3500 calories a day, I can assure you that sedentary lifestyle is far more dangerous to your health than a tiny knob of butter in your eggs. But that’s a topic for another post.

Let’s break down the steps I use to boil eggs in stainless steel without any sticking.

Steps I use to boil eggs in stainless steel without sticking

Preheat stainless steel pan Carry out water test Add fat. I use about 1/2 tbsp butter for 6-8 eggs. Let the fat heat up for 5-10 seconds. Pour in pre-beaten eggs. Reduce the heat to medium. Let the eggs cook for 5-10 seconds without stirring them. Pour onto plates, season and enjoy!

That’s it! The key to cooking eggs in stainless steel without sticking is to preheat the pan to the right temperature. Do you remember how the drop of water would slide across the surface of the pan without evaporating? Because when the pan is hot (but not too hot), a tiny layer of air forms between the water and the pan. (See Leidenfrost Effect for more on this phenomenon.) The same thing happens to your food and therefore prevents sticking.

I didn’t believe it was that easy to boil eggs in stainless steel without sticking until I tried it. After years and years of smelly, burnt scrambled eggs in stainless steel pans, I somehow got this technique right on the first try! In fact, this technique works even better than non-stick pans. Non-stick pans are notorious for sticking after a few months of use, and we ended up scraping the hell out of ours. (Of course, that’s terrible for the non-stick coating too!)

Do you need to season stainless steel cookware to prevent sticking?

I’ve heard of people seasoning their stainless steel pans to prevent sticking the way one would season a cast iron skillet. I can’t think of any reason why this would be a bad move. But it’s more work and I’ve never done it. I first tried this technique to boil eggs in stainless steel without gluing on a brand new, once washed, never seasoned pan and it worked like a charm. Since then it works. If you want to season your stainless steel pan, do it! Personally, I just never took that step.

The factor that makes cooking eggs in stainless steel easy

When it comes down to it, cooking eggs in stainless steel pans depends on the right temperature. As long as the stainless steel cookware isn’t too cold or too hot (and there’s a reasonable amount of grease) prior to adding food, there’s no reason scrambled eggs should stick. I don’t know why this is such a secret in the home cooking community, but I hope it won’t be one for much longer!

Below is the exact cookware we used in this post. Have you ever tried cooking eggs in stainless steel? How have you been?