Low and Slow: How to Cook Scrambled Eggs in Stainless Steel? For perfectly tender scrambled eggs, begin with a pre-warmed pan and reduce the heat before adding your beaten eggs. Allow 5-7 minutes total cooking time, moving the eggs from the edges toward the center as they begin to set.
Stainless steel pans are non-stick pans. They are great for making scrambled eggs. Stainless steel pans are non-stick pans. They are great for making scrambled eggs.
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.
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.
Does Stainless Steel Cookware Need to be Seasoned? No, we don't recommend seasoning stainless steel 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.
The key lies in proper preheating and temperature control rather than creating a non-stick surface through seasoning. By heating the pan to the correct temperature—around 320 degrees Fahrenheit—and using a small amount of fat, eggs can be cooked without sticking even in a brand-new, unseasoned stainless steel pan.
Choose an oil with a high smoke point, like linseed oil or grapeseed oil. Cover the entire surface of the inside of the pan. That includes the edges!
According to Staley, failing to preheat the pan makes foods more likely to stick, as does cooking over high heat, which degrades the fat in the skillet and reduces the barrier between the food and the stainless steel.
Always let your stainless steel pan cool down before running it under cold water, as the temperature shock can cause permanent warping, says Wendy Dyer, international product director at All-Clad. Once the pan is fully cooled, you can begin cleaning it. Rinse off excess food with warm water.
Quick tips to remember as you roll up your sleeves: a little elbow grease works wonders, and never use an abrasive sponge such as steel wool, Brillo® pads, or copper pads, as these will permanently damage the finish on stainless steel cookware and appliances.
Cooking sprays can leave a residue that is difficult to remove and may build up over time, affecting the pan's performance and taste of your food. Instead, use a small amount of butter or oil to prevent sticking.
“The most nontoxic cookware that you can buy is stainless steel, cast iron or carbon steel; things that don't have a coating on them,” says Alexis Pisciotta, culinary purchasing and events manager and cookware consultant for Food Network.
To make scrambled eggs on the stove, melt a teaspoon of butter or olive oil — or a combination of both — in a nonstick skillet over medium heat. Butter and oil add rich flavor to the eggs and help prevent sticking, but you can also use cooking spray.
To clean your stainless steel pan after cooking eggs, boil one part vinegar and three parts water in the pan. This can loosen any stuck pieces. For tougher residues, a paste of baking soda and water or BarKeeper's Friend applied gently with a soft sponge can work wonders without scratching the surface.