How to use and care for stainless steel cookware

Stainless steel has no coating to protect and no seasoning to maintain, which makes it the most forgiving pan to care for, but not always the easiest to cook in. Most complaints about food sticking, stains and discolouration come down to heat and cleaning habits. Pans vary: some are fully clad (layers of steel and aluminium or copper up the sides), others have an encapsulated base, and handles, lids and rivets are made differently. Treat this guide as general practice and follow your manufacturer's instructions where they differ.

Before first use

• Remove labels and any glue residue. A little cooking oil on a paper towel usually lifts adhesive.
• Wash in warm soapy water to remove manufacturing oils and polishing residue, then rinse and dry fully.
• Stainless steel does not need seasoning. If the manufacturer suggests a first wipe with oil or a vinegar rinse, follow that.

Preheat properly: why food sticks

Food sticks when it goes into a pan that isn't hot enough, and proteins bond to the metal before a crust can form. Preheat the empty pan over medium heat for two to three minutes. A clad pan heats more evenly than one with only a base disc, so it may need less time. One common test: flick in a few drops of water. If they hiss and disappear, the pan isn't ready. When the drops bead up and skate across the surface, it is. Wipe the water out, then add the fat.

• Add oil to the hot pan and let it heat until it shimmers and flows easily. Don't let it smoke hard.
• Pat meat, fish and vegetables dry. Surface water cools the pan and causes steaming and sticking.
• Let cold food lose its fridge chill for a while before searing, as food safety allows.
• Don't overcrowd the pan. Cook in batches so the temperature holds.
• Leave food alone. Meat and fish that are seared properly usually release once a crust forms. If it's still holding on, give it another minute.

Heat control

Most home cooking in stainless steel happens at medium to medium-high. Full heat on a thin or small pan leads to scorching, uneven cooking and heat tint, and very high heat on an empty pan can warp some bases. Match the pan to the plate or burner: on gas, keep flames under the base and away from the sides and handle. Stainless holds heat well, so turn it down a little earlier than you would with a thin aluminium pan.

Deglaze: use what sticks

The brown residue left after searing is flavour, not a mess. Pour off excess fat, return the pan to medium heat, and add a splash of stock, wine, water or verjuice. Scrape with a wooden spoon or flat metal turner as it bubbles, and the residue dissolves into the base of a pan sauce. It is also the easiest way to start cleaning.

Everyday cleaning

• Let the pan cool before it meets cold water. Plunging a very hot pan into cold water can warp the base.
• Wash in hot soapy water with a sponge or nylon scrubber. Metal utensils and non-scratch scourers are fine on plain stainless steel.
• For stuck-on food, add a little water and dishwashing liquid, bring it to a simmer for a few minutes, then scrape with a wooden spoon.
• Rinse well, then dry straight away with a tea towel to prevent water spots.

Rainbow tint and heat marks

A blue, gold or rainbow sheen is a harmless oxide layer caused by overheating. It is cosmetic and doesn't affect cooking. To remove it, wipe the cool pan with white vinegar diluted with water, or use a stainless steel cleaner, then wash, rinse and dry. Avoid tint by using lower heat and not heating the pan empty for longer than needed.

White spots and cloudy film

Chalky white spots are usually minerals from hard water or starch from boiling pasta and potatoes. Many areas of South Africa have hard tap water, so this is common. Simmer a mixture of water and a splash of white vinegar for a few minutes, let it cool, wash and dry. Drying straight after washing prevents most water spots. Salt added to cold water can cause small pits over time, so add salt once the water is boiling and stir it in.

Burnt-on residue

1. Soak in warm soapy water, then simmer water with a spoonful of bicarbonate of soda for ten minutes.
2. Let it cool slightly, then scrape with a wooden spoon or flat turner.
3. For stubborn residue, make a paste of bicarbonate of soda or a stainless steel cleaner with a little water and work it in with a non-scratch scourer.
4. Rinse thoroughly, then wash and dry as usual.

When abrasive cleaning is appropriate

Plain brushed or polished stainless steel can handle a gentle abrasive cleaner or scourer when residue won't shift any other way. On polished surfaces, rub in the direction of the grain and expect some fine marks. Keep steel wool, harsh scouring powders and oven cleaner for true emergencies, if at all. Don't use chlorine bleach, which can pit and stain steel. Never use abrasives on pans with a non-stick interior, a decorative or coloured exterior, or copper or aluminium exposed on the base or rim. Check the product description or packaging before scrubbing.

Dishwasher guidance

Many stainless steel pans are labelled dishwasher-safe, but hand washing keeps them brighter. Dishwasher detergents can dull polished finishes, and exposed aluminium or copper rims can discolour. Wooden, plastic or bonded handles may not be suitable at all. If you use the dishwasher, remove the pan promptly at the end of the cycle and dry off any spots.

Drying and storage

• Dry by hand straight after washing, including the underside, the rim, and around rivets and handle joins where water collects.
• Stack pans with a pan protector, cloth or paper towel between them to prevent scratches.
• Hang pans or store lids separately so air circulates, especially in humid coastal kitchens.
• Don't store acidic, salty or strongly flavoured food in the pan for long periods. Transfer leftovers to a storage container.

Induction compatibility

Not all stainless steel works on induction. It depends on the grade of steel and how the base is built. Look for the induction symbol or a manufacturer statement, or hold a fridge magnet against the base: if it sticks firmly across the base, the pan will usually work. Match the pan's base to the size of the induction zone, and start on a moderate setting, because induction heats very quickly.

Oven use: check handles and lids

An all-steel pan with a steel handle is often oven-safe, but the pan's limit is set by its weakest part. Silicone-wrapped, plastic, wooden or bakelite handles and knobs, and glass lids, usually have lower temperature ratings, or none at all. Check the rating before the pan goes into the oven or under the grill. Always use an oven glove afterwards. Steel handles get very hot in the oven, and a handle straight from the oven looks exactly like a cool one.

Manufacturer instructions

Construction, finishes and warranties differ between brands and ranges. Keep the care leaflet, and follow the manufacturer's guidance on heat, cleaners, dishwashers, induction and oven temperatures. Using the pan in ways the maker advises against can affect the warranty.

When to replace

• The base has warped enough to rock on a flat surface or lose contact with an induction or ceramic hob.
• Handles or rivets are loose and can't be tightened.
• A clad layer has separated, blistered or cracked, or the base disc is coming away.
• Deep pitting or corrosion that cleaning doesn't remove.