Just start on medium-high, let the pan heat up until the heat radiates to your hand hovering above the surface, melt some butter (you don't need much), crack the egg(s), let it cook and separate from the pan naturally, flip and turn down the heat, cook till it's how you want it.
Oils like grapeseed, canola, or peanut oil, which have a high smoke point, are ideal for stainless steel cookware. Pour in a thin layer of oil and let it heat until it shimmers. This step helps create a temporary non-stick surface, preventing your food from sticking to the pan.
Food sticks to stainless steel pans because of their smooth surface, which can create a strong bond with certain types of foods. To prevent this from happening, make sure the pan is properly preheated before adding food, use enough oil or butter t...
Food Sticking
Stainless steel sticks more easily than other cookware options, and that's simply the nature of the beast. While you can reduce the amount of sticking by properly preheating your pan, as well as by using enough fat, you'll never get the exact same results as a non stick or seasoned cast iron pan.
Coarse scrubbers and harsh cleaning solutions like bleach or household cleaners can scratch your stainless steel and damage its finish. And although baking soda and more abrasive scrubbers (like fine steel wool) can be useful in cleaning a burnished pan, beware that using these products might void your warranty.
Fat is your friend
Using oil when cooking with stainless steel is crucial for preventing food from sticking. Begin by preheating your pan over medium heat for a few minutes. After about 2-3 minutes of preheating your pan, add a fat source such as butter or oil.
Perhaps the most pervasive myth is that cooking eggs in stainless steel inevitably results in a sticky, burnt mess. This belief often stems from improper cooking techniques rather than inherent flaws in the cookware.
Both butter and oil serve the same practical purpose: they prevent the scramble from sticking to the pan. Butter also adds flavor, and in a dish as simple as scrambled eggs, that extra push can make a difference—especially if you make it brown butter.
pre-heat the pan on high, add oil/butter, and then lower the flame to medium before cracking your eggs. Also make sure you do use enough oil. Stainless isn't like seasoned cast-iron or Teflon non-sticks. There's a reason why pro chefs keep oil in those squeeze bottles.
This is common for materials like cast iron and carbon steel, but is the same true for stainless steel cookware? (Spoiler alert: no, we don't suggest seasoning your stainless cookware.) Read on to understand why.
Scouring pads or harsh cleaners can scratch and damage the surface of your stainless steel cookware. These scratches not only mar its appearance, but can also affect its performance. Stick to gentle cleaning agents and use soft sponges or cloths for cleaning.
There are two reasons for this: The first is that, when added to a cold pan, proteins are able to create bonds with the metal surface, effectively sticking the two together. Second, stainless steel is a porous (read: uneven) material.
Over time, stainless steel pans can stain and show discoloration. While it doesn't always affect the pan's integrity, be sure to watch for discoloration due to rust. Rust in your food can cause health issues, so it's best to replace of your pans when they start rusting.
Stainless steel pans have some major advantages over their nonstick and cast iron counterparts: they're perfect for searing proteins (and getting that elusive crispy skin); you can prepare acidic foods in them (a no-no for cast iron); and you can use metal utensils without worrying about scratching the surface.
Whilst there are many advantages to stainless steel, there are also some disadvantages. Less cost-effective compared to mild steel. Potential for galvanic corrosion in specific environments. It can be difficult for welding and so is not always applicable.
“Glass, like Pyrex cookware, is a safe option,” Perko said. “Cast iron is a safe option if NOT frying or using high-temperature cooking. If you have or can use or purchase stainless steel pots and pans, they are healthier choices for long-term/lifetime use.”
Tips for Cooking with Stainless Steel
First, always make sure to preheat the pan before cooking. After two to three minutes, add thin layer of cooking oil to the pan. When it starts to shimmer, the pan is ready to use. Another way to test if the pan is hot enough is to add a drop of water to the pan.
Our Favorite Egg Pan
The Zwilling Madura Plus 8-Inch Pan aced all of our tests thanks to the slick surface, balanced handle, and even heat distribution. For a nonstick pan that can easily tolerate the high heat of the oven and stay impossibly nonstick, we always reach for the Caraway Frying Pan.