How to cook in stainless steel without sticking
Preheat the pan on low to medium until a drop of water dances, add enough oil to coat it, wait until the oil shimmers, then leave the food until it lets go.
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Sear without sticking
- Take meat out of the fridge a little ahead and pat it dry; wet food sticks and spits.
- Preheat the empty pan on low to medium heat. It is ready when a drop of water skates across it instead of sizzling away.
- Add enough oil to cover the bottom of the pan and wait until it shimmers and gives off a faint vapor.
- Lay the food in. It should sizzle straight away.
- Leave it alone. Food sticks at first and releases once it has browned; turn it when it lets go.
- Pour in wine or stock while the pan is hot to lift the browned bits into a sauce.
What to avoid
- High heat for anything but boiling water: All-Clad keeps high heat for boiling only.
- Leaving an empty pan on a hot burner beyond the preheat, which causes brown and blue heat stains.
- Salting cold water: add salt once the water boils, or white pits can form.
Why stainless sticks
Food sticks to stainless when the pan or the oil is not hot enough, or when the food is turned too soon. Once the surface of the meat browns, it releases on its own. That browned layer left in the pan is the start of a pan sauce, which is one reason cooks choose stainless.
When to reach for nonstick
Eggs and delicate fish are easier in a coated pan. Many kitchens keep one nonstick or ceramic skillet beside the stainless for exactly that.
Updated · The Well Stocked Kitchen