Stainless Steel-Cookware Preparation

Benefits of Stainless Steel

• Cooks who want their pots, pans and bakeware to last a long time often choose stainless steel because it stands up to abuse better than other types of pans. Stainless steel resists tarnishing, and its shiny surface does not scuff or show wear easily, so it makes a good choice for people who want to maintain good-looking cookware with little work. Stainless-steel pots and pans also will not react with acidic foods, such as tomatoes or wine, like aluminum pans will, and foods brown well on the surface, allowing cooks to create flavorful pan sauces.

Seasoning Pots and Pans

• Food will stick to a stainless-steel pot or pan, especially meats, so it needs seasoning with oil, which fills in tiny imperfections that allow food particles to stick. Seasoning also helps prevent rust or pits. Wash a new pot or pan well with hot soapy water to remove any dirt or stickers. Spread cooking oil capable of reaching a high smoking point -- such as peanut oil -- on the interior surface and heat the pot pan on medium until it smokes or in an oven at 350 degrees Fahrenheit for an hour. When the cookware cools, remove the oil with a paper towel.

Cleaning Pots and Pans

• Proper cleaning of stainless-steel cookware after use will keep food from sticking and will maintain the look and performance of the pots and pans. Use a nonmetallic cleaning pad, such as a nylon scrubber, to remove food residue and wash your cookware in hot water. Use only mild soap, or just hot water, and light scrubbing when needed to avoid removing the seasoning. You may need to season the pot or pan again if cleaning removes the protective oil.

Other Tips

• Even with seasoning, foods cooked in stainless-steel pots and pans can stick unless you use oil in cooking. Add oil to a clean, hot pot or pan before adding food to further prevent sticking and encourage browning of the food. Stainless-steel pots and pans usually have aluminum or copper on the underside to boost their ability to transfer heat, and cheaper cookware without that addition may perform poorly. Also, remove foods with high acid or salt content soon after cooking to avoid damaging the pot or pan.