Warping: Rapid temperature changes, such as placing a hot pan in cold water, can cause warping. This can affect the pan's ability to sit flat on a cooking surface. Pitting and Corrosion: Prolonged exposure to salt or acidic foods can lead to pitting or corrosion, especially if the pan is not cleaned properly.
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.
Avoid Acidic Foods for Long Periods: Though stainless steel is resistant to corrosion, storing acidic foods (like tomatoes or citrus) for extended periods may cause minor discoloration or pitting over time.
Highly acidic foods, like tomato sauce, can react with stainless steel over time and cause it to become discolored. It's also possible for stainless steel to leach nickel and chromium, depending on the state of the skillet.
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.
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.”
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.
The best oil to season your stainless steel cookware is one with a high heat smoke point. Some of the best oils for seasoning are peanut oil, vegetable oil, and grapeseed oil. You will want to avoid oils which smoke quickly when put on high heat, such as coconut oil, canola oil, and olive oil.
Stainless steel leaches nickel and chromium into foods during cooking. Food Safety and Environmental Stewardship Program | Oregon State University.
Does Stainless Steel Cookware Need to be Seasoned? No, we don't recommend seasoning stainless steel cookware.
Stainless Steel Has a Risk of Leaching
Even though stainless steel is non-reactive, there are instances when the metal can leach certain flavors into your food. Leaching is the term used to describe foods altered due to the metallic surface of your pots and pans.
Any form of chlorine or bleach can corrode the metal and make it degrade faster. When you think you're doing your stainless steel a favor by disinfecting it with bleach, you're actually destroying it.
Although stainless steel is known for its corrosion resistance, it isn't entirely immune to corrosion. In certain conditions, such as chloride exposure or harsh chemicals, stainless steel can still rust or stain. Regular cleaning and maintenance may be required to keep the material in good condition.
It has pores that contract and expand with heat. So in order to cook food on stainless steel without it sticking, you need to make sure the surface is as smooth as possible – which you can do with the right medley of heat and oil.
Top Brand: GreenPan
Bobby Flay and GreenPan thought of everything. These pans are crafted from professional grade tri-ply stainless steel and feature a powerful aluminum core for incredible durability, faster heating, and no hot spots. This clad stainless steel collection is the best of both worlds.
You can find nonstick cookware at much lower prices than HexClad. If you have the budget, however, HexClad is the better option. It's nonstick, it's more durable, and it provides a superior cooking experience.
While olive oil is a staple in many kitchens, it's not the best choice for high-heat cooking. Its relatively low smoke point means it can start to burn quickly, leading to a bitter taste and potential residue buildup on your stainless steel pan.
Useful as they may be, if you're trying to keep your stainless steel pots and pans looking pristine you may want to avoid metal. Though it won't cause any real harm, metal utensils can cause superficial scratches on your gorgeous stainless steel.