How to Keep Food from Sticking to Stainless Steel
When it comes to issues with stainless steel pans, sticking food is one of the most common complaints. Some even avoid them altogether because they think everything sticks to them. (Granted, delicate foods like eggs and fish do have a tendency to fall apart in stainless steel cookware without a generous amount of butter or oil present.)
But stainless steel pans have too many advantages to be written off completely — they’re incredibly durable and versatile, and they retain and distribute heat evenly. Luckily, you can use a stainless steel pan without giving up the convenience of a nonstick pan, and I’ll be sharing the secret that keeps food from sticking to stainless steel with you in this post!
Related: This Is the Most Important Thing to Know About Cast Iron
Using just a bit of coconut oil and salt, you can actually season stainless steel pans to prevent food from sticking and make them even more versatile. And since the “nonstick” surface you’re creating is all-natural, it won’t have any of the drawbacks of traditional nonstick finishes.
How to Season Stainless Steel Pans to Make Them Nonstick
You’ll need:
Directions:
Place the pan you want to season on your stovetop over medium-high heat. Put 1 tablespoon of coconut oil in the pan and allow it to melt.
Swirl the oil around the surface of the pan, then pour out any excess oil so that only a thin, even layer of oil remains.
3. Sprinkle a layer of table salt into the pan, enough to cover the bottom.
4. Grab a paper towel and use it to rub the oil and salt around, polishing the pan. Make sure to get the sides of the pan too! Use a clean paper towel to wipe out any excess oil and salt, and your pan is ready to go.
Potential Drawbacks of Seasoning Stainless Steel
While this method’s advantages make it a worthwhile option (at least in my opinion), there are a couple of minor drawbacks to doing so that are worth mentioning. The first is that the nonstick effect won’t be permanent, meaning you’ll need to repeat the seasoning process when you notice food starting to stick again. (But as you’ve seen, it doesn’t take much time or effort to do, so that may or may not matter to you.)
The second drawback is that, in some situations, you’ll still need to add a bit of oil or butter to prevent your stainless steel pan from sticking. If you’re cooking eggs, fish, or other delicate foods, the thin seasoned layer may not be enough to prevent sticking entirely. With that being said, I don’t consider these two drawbacks to be deal-breakers in the slightest.
Related: 3 Easy and Effective Ways to Remove Burnt Messes from Cookware
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What type of cooking pan do you use most frequently at home?
So, once seasoned, how do you clean the pans after cooking? If you use soap it will dissolve the coating, won’t it? Is it to be treated basically like cast iron?
Please log in or create a free account to comment.Washing with just hot water and drying immediately will make the seasoning last the longest!
Please log in or create a free account to comment.I will add to a few of the above comments. I was told when I purchased by S/S pots and pans to heat the pan first, then add whatever oil/butter medium you are using, then the food. I follow this and it works perfectly every time.
Please log in or create a free account to comment.You have to be careful not to use too high a heat when heating up the pan – I usually go with medium high – and not hold it at that temperature.
The other tip which works really well is this: hot pan, cold oil, food doesn’t stick!
Please log in or create a free account to comment.Martin Yan always said that on his show! The reason it works is that heating the pan first makes the metal expand, closing the “pores” in the metal. Then adding the oil keeps food from sticking. If you put oil in the pan before heating, it melts before the pan is warm, getting into the pores, keeping them open, and creating a texture that allows worse sticking.
What I’d love to know is why ceramic pans, which are highly advertised as non-stick, always stick for me! Crazy, they NEVER act like on the TV commercials. I have never been able to slide a fried egg around the pan like they do! In fact, I prefer my stainless pan, because it sticks LESS!!
Please log in or create a free account to comment.I was told that with ceramic pans the heat need not be that hot. I have a glass top electric stove top. I set a burner to medium, add a bit of olive oil, and pan fry tenderized cube steaks to the desired doneness.
My mother bought me some beautiful stainless steel pans for my birthday right before she died. I tried forever to cook in them but everything stuck. I did some research and learned that if I heat the pans over medium low heat until a droplet of water sizzles, i can use very little oil. Also, I put the food in and leave it alone for a short time – just enough to let the surface of the food touching the pan to cook and then release. Tada! Easy fried eggs
Please log in or create a free account to comment.Any reason it needs to be coconut oil? I think I will try it with some other oil [I don’t care for coconut and don’t keep it in the house]
Please log in or create a free account to comment.Olive oil should work, too!
Please log in or create a free account to comment.Hooray, I am so glad that olive oil would work well, as it does keep without refrigeration.
I am pan frying cube steaks tonight, and always used one of my three ceramic pans. I will try your suggestion and see what happens. I am thrilled to be able to use my stainless pans again, by seasoning them with olive oil and salt. Thank you, thank you, Jillee.
Be careful using coconut oil as a greased surface. It goes mouldy very quickly – can’t be seen by the naked eye – but watch it under a microscope and be very surprised.
Please log in or create a free account to comment.I’m going to try it before lunch!
Please log in or create a free account to comment.I love my stainless steel pan, even if cooking with it is a bit trick.
Thanks again for sharing all those good tips
I treated myself to a stainless steel cookware set for my xmas gift for healthier lifestyle. After reading some current reviews, I have contemplated returning due to sticking issues.
Please log in or create a free account to comment.I’ll be keeping this cookware set and taking your advice on how to season the stainless steel pots and pans.
Thank you for coming through once again with your perfectly timed blog!
Can’t wait for each correspondence filled with great solutions!
How very cool! This will be very handy.
Thank you so much, Jillee!
Please log in or create a free account to comment.Thanks, Jillee – Definitely going to try this! I bought a nice set of Martha Stewart stainless steel pans years ago, and rarely use them because of the sticking problem.
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