How to Cook with Stainless Steel Cookware

Stainless steel pots and pans require proper preheating before oil or food is added. Heat the pan on medium for two to three minutes, add oil once water beads and rolls, then cook. That one step eliminates sticking.

You've invested in a good stainless steel cookware set, and the first thing you cooked stuck to the bottom. Sound familiar? It's one of the most common frustrations with stainless steel pots and pans, and it mostly comes down to one skipped step in the process.

Using stainless steel pans is simple once you understand how the material works. Here’s everything to know, from preheating technique to cleaning burnt-on messes, the best Canadian-made cookware products, and where to buy them

Why Cook with Stainless Steel?

Stainless steel is the material of choice in professional kitchens for its durable, non-reactive surface with acidic foods like vegetables, tomatoes, and citrus. It’s safe at high heat and has no coating that can scratch or wear down over time, unlike nonstick surfaces.

Most quality cookware is made of 18/10 stainless steel, which means 18% chromium and 10% nickel. That ratio gives the steel its corrosion resistance, prevents hot spots, and creates its signature bright finish. With proper care and maintenance, it can last decades.

How to Use Stainless Steel Pans: The Basics

The key to using a stainless steel pan without food sticking is to preheat it properly before adding oil or food. 

Step 1: Preheat the Pan

Place your skillet or pan on medium heat and let it warm for two to three minutes. To test if it's ready, flick a few drops of water into the pan. 

If the water beads up and rolls around without evaporating immediately, your pan is at the right temperature. This is called the Leidenfrost effect, a phenomenon where water droplets skitter on a superheated surface rather than instantly evaporating, and it's your cue to add oil. If the water sizzles and disappears instantly, the pan isn’t ready yet.

Step 2: Add Oil and Let It Heat

Add your cooking oil and swirl it to coat the surface. Butter works just as well once the pan is properly preheated. Wait another 30 seconds until the oil shimmers slightly. At this point, your pan is properly prepped, and food is far less likely to stick.

Step 3: Add Your Food

Add ingredients directly from room temperature if possible. Cold food from the fridge cools the pan quickly, increasing the risk of sticking. For meat and fish, especially, let them sit at room temperature for 10 to 15 minutes before cooking.

Source: Gemini

Tips for Cooking with Stainless Steel Pans

Although a preheated pan is the foundation of good cooking, these habits will take your food to the next level:

• Don't overcrowd the pan. Too much food at once lowers the temperature, causing steaming rather than searing. Cook chicken, fish, or eggs in batches if needed.

• Don't force a flip. Proteins will naturally release from the pan when they're ready to be turned. If it's sticking, wait another 30 seconds.

• Use the fond. Those brown bits left in the pan after searing are pure flavour. Deglaze with wine, stock, or cold water, then scrape up the browned bits for a pan sauce or gravy.

• Lower the heat after searing. Stainless steel retains heat well. Once you've got a good sear on your meat or veggies, reduce the heat to avoid overcooking.

Source: Gemini

Best Stainless Steel Pots and Pans for Beginners in Canada

We picked three solid stainless steel pots and pans available at s.t.o.p. Restaurant Supply:

Meyer Confederation Stainless Steel Cookware Set, 10-Piece

Best for: Home cooks who want everything at once

This 10-piece stainless steel cookware set from Meyer is Canadian-made and covers all the basics: saucepans, a Dutch oven, a steamer, and a skillet. The encapsulated base delivers fast, even heat distribution across all stovetops, including induction cooktops. Oven safe to 400°F and dishwasher safe.

Meyer SuperSteel 28cm Stainless Steel Pan

Best for: Your first stainless steel pan purchase

Made in Prince Edward Island by Canada’s only cookware manufacturer, Meyer’s 28cm stainless steel pan features 18/10 steel, a drip-free pouring lip, and a comfortable handle with riveted construction that won't loosen. Endorsed by Chef Michael Smith and backed by a lifetime guarantee.

Thermalloy 12 Qt Stainless Steel Stock Pot

Best for: Soups, stocks, and large batch cooking

The Thermalloy 12 Qt stock pot is a genuine stainless steel pot built for long-simmering and high-volume cooking. It's durable, easy to maintain, and sized for everything from batch soups to pasta nights. 

FAQs About Stainless Steel Cooking

Upgrade Your Kitchen with the Best Stainless Steel Pan

Let’s make sure you have the right pans for the job. s.t.o.p. Restaurant Supply carries a wide selection of stainless steel pots and pans for home cooks and professional kitchens across Canada.

Explore our selection online or visit our branches in Kitchener, Burlington, or Sudbury for in-person shopping. Whether you're building your first kit or upgrading an old one, we’re ready to help you find exactly what you need.