Stainless steel cookware has been around for a long time, populating many a kitchen thanks in no small part to its sleek aesthetic, hardy durability, and wonderful versatility. But for all its merits, traditional stainless steel cookware does have its weaknesses and there is a certain knack to getting the most from this material.
In this article, we’ll explore how to cook with stainless steel (and what it is), take a brief look at the foods many think you shouldn’t cook in this material, and break down some examples of the best stainless steel cookware on the market.
Keep reading to learn more…
What is stainless steel?
Before getting into the specifics of stainless steel cookware, it's important to understand what exactly stainless steel itself is. Stainless steel is an alloy composed primarily of iron, with a mix of other elements including chromium, nickel, and carbon.
The chromium content is particularly significant, as it reacts with oxygen to form a thin, invisible layer of chromium oxide on the surface of the metal. This layer is what gives stainless steel its “stainless” properties, protecting it from rust, corrosion, and staining.
A brief history of stainless steel
The journey of stainless steel began in the early 20th century when it was first developed for its corrosion-resistant properties.
In 1913, English metallurgist Harry Brearley is credited with developing the first true stainless steel while searching for a corrosion-resistant alloy for gun barrels. He discovered that adding chromium to steel significantly improved its resistance to rust and tarnish. By the 1920s, stainless steel began to make its way into kitchens, replacing traditional materials like cast iron and copper, which were prone to rusting and required frequent maintenance.
The rise of stainless steel cookware also coincided with the development of non-stick coatings in the 1960s. While non-stick pans gained popularity for their easy-release properties, stainless steel has remained a popular choice for tasks requiring high heat and durability.
Today, stainless steel cookware is a timeless addition to kitchens around the world, thanks in no small part to its durability, performance, and elegance. But, what are the advantages of choosing this material?
Stainless steel pots and pans are specifically designed to endure high temperatures without compromising on performance. It resists staining, tarnishing, and rusting, making it an exceptional choice for various cooking techniques such as sautéing, browning, deep-frying, and boiling. All of this, combined with sleek appearance and quality design, means stainless steel cookware is a favourite in both professional kitchens and home settings.
How to cook with stainless steel
But, as we mentioned above, stainless steel has some weaknesses. If used incorrectly, stainless steel can cause food to stick. Low-quality cookware may also be likely to scratch, and stainless steel itself is a poor conductor of heat, which can lead to uneven cooking or hotspots across the pan.
But, there are some ways to get around these. When cooking with stainless steel, we recommend:
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Preheating properly: preheating the pan before adding any oil creates a barrier between the food and the metal. It can also reduce the chances of food sticking to your pan.
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Using oil or butter: coating the pan with a small amount of oil or butter adds an extra layer of protection from sticking.
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Lowering your heat settings: somewhat counterintuitively, using lower or medium heat for a stainless steel pan can help you to avoid uneven heat distribution and reduce the risk of burning food.
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Deglazing the pan: when making a sauce or glaze, deglaze the pan with a splash of water, wine, or broth. This helps lift any stuck bits, reducing the risk of burnt-on residue. This also makes it easier to clean.
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Use plenty of water: if you’re boiling anything in a stainless steel pot, especially starchy foods, make sure to use plenty of water. This dilutes it and helps reduce the chances of food sticking.
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Stirring is key: one of the easiest ways to stop things sticking, and reduce the impact of uneven heating, is to stir your cooking regularly.
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Let food come to room temperature: adding cold, or fridge-fresh, foods to a hot pan drastically reduces the temperature and can lead to food sticking. To reduce the risk of this, leave food to come to room temperature before cooking.
What not to cook in stainless steel
Stainless steel cookware often takes some time getting used to, but once you’ve got it, you should be able to cook whatever you wish. Interestingly, there are some foods that people are often warned away from – but is this really an issue?
Highly acidic foods
It’s been thought that foods with high acid content, such as tomatoes, citrus fruits, and vinegar, can pose a challenge when cooked in traditional stainless steel cookware. The problem is thought to arise from the reaction between the acidic ingredients and the metal which can impact your dishes.
If this layer is broken down (e.g. over time, or through incorrect maintenance), there is a small potential that the food interacts directly with the metal, resulting in a metallic taste.
But don’t worry, because all is not lost. If you love to cook acidic food, you can still do so in traditional stainless steel cookware, you just need to put a little extra thought into it with the steps we mentioned above.
Starchy food
Many types of stainless steel cookware can pose a challenge when cooking starchy foods such as rice, pasta, and potatoes. These foods have a tendency to stick to the pan, leading to a tough clean-up and frustration in the kitchen.
The main culprit behind this sticking is the natural starch content in these foods. When cooking starchy foods, the starches are released into the cooking water. As the water evaporates or is absorbed, the starches can settle on the bottom of the pan.
In regular stainless steel cookware, which often doesn't have a non-stick surface, this settling can cause the food to stick. The high heat and direct contact with the pan exacerbate this problem, making it challenging to achieve perfectly cooked starchy dishes without sticking.
To get around the issue, make sure you have properly preheated your pan, and are constantly stirring these types of foods.
Eggs
Cooking eggs in stainless steel cookware can be a bit tricky. Eggs are composed of proteins that coagulate and form a bond with the metal surface when heated. This process is exacerbated if the pan is not properly preheated or if there isn't enough fat in the pan to create a barrier.
The delicate nature of eggs, combined with the smooth surface of regular stainless steel, makes it necessary to follow specific techniques to achieve perfect results without any sticking.
Alongside the general tips for using stainless steel cookware, we recommend:
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Using fresh eggs: fresh eggs are less likely to stick compared to older eggs. The proteins in fresh eggs are more stable, reducing the risk of them bonding with the metal surface.
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Think about cooking style: the way you cook your eggs will affect how best to make them in a stainless steel pan. For example:
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Scrambled eggs: pour the beaten eggs into the pan and let them sit for a few seconds. Gently stir with a spatula, allowing the eggs to cook gradually. Interestingly, this is one of the times you should avoid constant stirring, as this can cause the eggs to break down too much and stick.
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Omelettes: pour the beaten eggs into the pan and let them cook undisturbed until they begin to set around the edges. Gently lift the edges with a spatula to allow the uncooked eggs to flow underneath. Once the eggs are mostly set, add your fillings and fold the omelette.
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Sunny-side-up: using plenty of oil, crack the eggs into the pan and let them cook undisturbed until the whites are set, and the yolks are still runny. Covering the pan with a lid can help cook the tops of the eggs without flipping.
Sugary sauces
Sugars have a tendency to caramelise when heated, which is a desirable effect for many recipes. However, if the heat is too high or the sugar is left unattended, it can quickly go from caramelised to burnt.
Of course, with the right approach, you can cook these sauces to perfection and enjoy all the benefits of using stainless steel. Cooking at a lower temperature, and monitoring the heat using a thermometer can help ensure you get the best results from your chosen cookware.
Delicate fish
Cooking delicate, thin, and flaky fish in regular stainless steel cookware can be a bit of a challenge. Fish is delicate and prone to sticking because of its low fat content and high moisture level. When the moisture comes into contact with a hot stainless steel pan, it creates steam, which can cause the fish to adhere to the surface. Fish proteins bond quickly with metal surfaces, making it difficult to achieve a clean release without proper preparation.
The key here is patience. Let the fish cook undisturbed for a few minutes to form a crust. Avoid moving or flipping the fish too early, as this can cause it to break apart and stick. When it's time to flip, use a thin, flexible spatula. If the fish resists lifting, it may need more time to create a crust.
Choose Circulon, where we make turn everyday into extraordinary
As you’ve probably noticed, a lot of the tips we’ve explored above are the same, regardless of what you’re cooking. Namely, making sure your pans are properly preheated, creating a protective layer, and cleaning up at the end are all things you can do to maintain your pans and make amazing meals for yourself, friends, and family.
Obviously, getting used to stainless steel can take time, and that isn’t for everyone. If you’re an intuitive home cook, or want an easier start to your culinary masterpieces – but still love the look and feel of stainless steel cookware – you might want to choose something just a little bit different.
And, fortunately for you, we’ve got you covered.
At Circulon, we’ve never settled for ordinary, and we don’t intend to start now. Instead of sticking with regular stainless steel pans, we’ve taken the best parts of this material and added our own innovations to offer you the best stainless steel cookware for your home.
In fact, we have two superb collections that take stainless steel cookware to a whole new level…
SteelShield™ stainless steel cookware: where form meets function
At Circulon, cooking with stainless steel has never been easier with the SteelShield™ collection. Designed to hit the perfect balance between sleek, durable stainless steel and long-lasting non-stick performance, this should be your first stop when it comes to choosing stainless steel pots, pans, and more!
Want to see some of our favourites? We love…
SteelShield™ Polished Stainless Steel Hybrid Non-Stick Saucepan & Lid
No kitchen is complete without saucepans – so make sure you have everything you need when you choose our SteelShield™ Polished Stainless Steel Hybrid Non-Stick Saucepan & Lid. Found in three sizes to cover everything from making sauces to boiling pasta (and much more in between), our polished stainless steel doesn’t just look good; it knows how to perform.
The ultra-durable stainless steel tri-ply body sandwiches a thick aluminium core between two layers of top quality stainless steel to ensure unrivalled heat control from the base to the top and sides of the saucepan. Our hybrid non-stick technology with stainless steel peaks means you don’t have to worry about flaking, underperforming non-stick, or scratches. Perfect for busy home chefs whipping up their next masterpiece.
SteelShield™ Polished Stainless Steel Hybrid Non-Stick Frying Pan, Saucepan, Chef's Pan, Sauté Pan & Utensil Set
Of course, we couldn’t mention the SteelShield™ collection without bringing up our Polished Stainless Steel Hybrid Non-Stick Frying Pan, Saucepan, Chef's Pan, Sauté Pan & Utensil Set.
This seven-piece cooking set removes all the hassle of finding matching cookware to suit your style. Instead, you get a frying pan, saucepan, chef’s pan and more all in one place. Perfect for new homeowners, or those wanting to replace or update their kitchen cookware, this is the best stainless steel cookware set for the ultimate example of stylish performance.
Get the best of both worlds with ScratchDefense™ Multi-Layer Stainless Steel
Or, if you want the look of regular stainless steel cookware, with some serious enhancements to the actual cooking surface, we’d like to introduce our fantastic new addition to the ScratchDefense™ family: the ScratchDefense™ Multi-Layer Stainless Steel. With a polished stainless steel exterior, but built with Extreme Non-Stick interior, this collection is perfect for the ambitious home chef.
Interested? Some of our favourites in the range are…
ScratchDefense Multi-Layer Stainless Steel Extreme Non-Stick Induction Frying Pan & Lid
Say goodbye to constantly replacing your tired, scratched frying pan, and hello to the ScratchDefense Multi-Layer Stainless Steel Extreme Non-Stick Induction Frying Pan & Lid. Suitable for all hob types, and oven-safe up to a whopping 260℃, this frying pan is built to work with you to create your next culinary masterpiece.
But what makes it even more impressive? Unlike traditional stainless steel cookware, this frying pan is designed to provide superior heat retention and distribution due to the thick, aluminium core. Meanwhile, our exclusive ScratchDefense Extreme Non-Stick interior can withstand an estimated 200 years of extreme daily use – even with metal utensils!
Plus, the ergonomic handle means it’s a pleasure to use whilst still maximising kitchen safety. What more could you want?
ScratchDefense Multi-Layer Stainless Steel Extreme Non-Stick Complete Pan Set
Backed by our Limited Lifetime Warranty, our ScratchDefense Multi-Layer Stainless Steel Extreme Non-Stick Complete Pan Set is one of the best stainless steel cookware sets to use year after year and create some amazing memories – and meals – with friends and family.
This seven-piece set is complete with saucepans (and corresponding lids) and three frying pans, so you’re covered for whatever you want to cook.
But why choose the ScratchDefense Multi-Layer Stainless Steel Extreme Non-Stick collection? The list is endless:
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Get a premium cooking experience with supreme heat resistance. This collection is oven-safe to 260℃ (lids up to 180℃) for seamless transitions from hob to oven, to table.
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The multi-layer construction offers unmatched heat distribution and uniform heating, so you can bid farewell to hotspots forever.
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The thicker aluminium core maximises heat retention and distribution.
Find the best stainless steel cookware at Circulon
While cooking with stainless steel may have a learning curve, there are loads of ways to perfect your results – not in the least by choosing cookware that uses stainless steel in a way that outperforms the rest. So, whether you’re on your way to become a culinary master, or just starting out as a home cook, make sure you know how to best use your stainless steel clad cookware with help from us.
Want to invest in your kitchen? Buy direct from Circulon to get the UK’s best range of stainless steel cookware. Discover new favourites from our Cookware and Bakeware collection, and don’t forget, we also offer free delivery to selected locations…
Shop stainless steel cookware today
For more cookware and bakeware buying guides, information and advice, explore the Circulon blog…
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