How to Non-stick for stainless steel pans

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Stainless steel pans are a popular choice among home cooks and professional chefs due to their durability and heat conductivity. However, when it comes to cooking delicate foods such as eggs or fish, they can present a challenge as these ingredients tend to stick to the surface of the pan. In this guide, we will explore various methods and techniques to make stainless steel pans non-stick, allowing you to enjoy hassle-free cooking while still benefiting from the advantages of using this versatile cookware. Whether you are a seasoned chef or a beginner in the kitchen, these tips and tricks will transform your cooking experience and guarantee fantastic results every time. So, let’s dive in and uncover the secrets to achieving a non-stick surface on your stainless steel pans.

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The nonstick pan will make cooking much easier; But most non-stick pans on the market contain harmful chemicals that are not ideal for cooking. The best, easiest and healthiest solution to nonstick is to oil the pan! Pour oil into a clean stainless steel pan and heat to activate the non-stick process. When you’re done, you can use the freshly-oiled pan to make a variety of delicious dishes for you and your family!

Table of Contents

Steps

I oil the pan

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Wash the pan with soap and warm water. Scrub the pan with a dish sponge or sponge. Scrub the inside and outside of the pan thoroughly, then rinse with warm water and let dry. A clean pan helps the oil adhere better.

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Choose an oil with a high smoke point for frying. Sesame oil, vegetable oil, peanut oil and soybean oil are all good options for this. Oils with a high smoke point will respond better to heat as you begin the curing process and will “stick” more firmly to the pan. This will help the oil layer on the pan more durable and more effective. ^{[1] X Trusted Source Mayo Clinic Go to Source}

Pour enough oil into the pan to cover the pan. Usually the amount of oil needed is about 2 tablespoons (30 ml). Tilt the pan to spread the oil over the sides of the pan. Try to coat the oil as carefully and as evenly as possible so that the entire pan is coated.

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Heat the pan for 2 minutes over medium heat. Avoid turning the heat too high at the beginning of the quenching process; this will cause the pan to heat unevenly and possibly burn the oil. Medium heat is not only gentler on the pan and oil, but also helps the pan heat evenly.

• You can also me pan in the oven. Place the pan in the oven and set the temperature to 177 degrees Celsius. Leave the pan in the oven for about 1 hour.

Remove the pan from the heat when the oil begins to smoke. When you see thin smoke starting to curl up in the pan, the oil is hot enough. This process may take 3-5 minutes. At this point, remove the oil pan from the stove.

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Wait for the oil to cool for at least 30 minutes. You need to wait for the oil to cool to room temperature, or at least it’s barely warm. The oil should be cool enough that you can touch it without burning it. This will be safer when you do the rest.

• Do not touch the oil to test to see if it has cooled down.

Pour the oil in the pan down the drain in the kitchen. There will still be some oil in the pan at this point; that’s okay too. You can absorb the oil and throw it away with food waste if you don’t want to pour the oil down the drain. Don’t worry if the oil is still stuck in the pan. ^{[2] X Research Source}

Use a paper towel to wipe the inside of the pan. Fold a paper towel and wipe the inside of the pan using a circular motion. This step both absorbs the remaining oil and helps the pan to shine. The shine of the pan tells you that the pan has been successfully oiled, and is now non-stick! ^{[3] X Research Sources}

Non-stick pan during cooking

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Heat the pan before cooking. This step will ensure the pan and ingredients are heated evenly, and reduce the risk of food burning. It usually takes about 10 minutes for the pan to reach medium heat.

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Monitor the heat level of the hob while cooking. Avoid placing the pan on the stove over high heat – especially with a pre-oiled pan. The higher the temperature, the easier it is for food to stick to the pan when cooking.

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Thaw food to room temperature before frying. Cold food will stick to the hot pan, easily burning and dirtying the pan. You should defrost food in the refrigerator, then leave it out for 1-2 hours before cooking to reach room temperature.

• Don’t leave raw food out for longer than 2 hours to avoid increasing the risk of bacteria and food poisoning!

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Do not fill the pan with ingredients. If you put ingredients in the bottom of the pan, the temperature in the pan will not be evenly distributed and the food will stick to the pan. If you want to cook a variety of ingredients in the same pan, you should only put 2 or 3 things in the pan, and remember to space them so that each ingredient takes up a separate area in the pan.

Only process acidic, water-rich dishes and sauces in stainless steel pans. Fruits, vegetables, ketchup, gravies and broths are all suitable for cooking in an oiled pan. Alternatively, you can use the pan to fry an egg for breakfast or sauté a piece of salmon for dinner. Using stainless steel pans to prepare these foods is the best.

Preserve and clean oiled pans

Line a few sheets of paper towels in the pan before stacking the pans. Stacking pots and pans on top of each other is a common and useful practice for storing kitchen utensils, but this can make the pans prone to scratches and difficult to effectively nonstick. You should line a few sheets of paper towels inside the pan to protect the oiled pan.

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Wipe the pan clean with a paper towel after cooking. If you wash a pre-oiled pan with soap and water after each cooking session, you will strip away the oil and will have to re-oil it. The layer of oil in the pan will help prevent the pan from sticking to food, and so you don’t need to wash the pan with soap and water if the pan is not too dirty. ^{[4] X Research Sources}

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Wash dirty pans with soap and water. The time will eventually come when your oiled pan starts to pick up traces of food. Now you can clean the pan. Use warm water and a soft sponge or non-abrasive dish sponge to wash. ^{[5] X Research Sources}

• Do not wash the pan until it has cooled down completely. ^{[6] X Research Sources}
• Use a paper towel to dry the pan immediately after washing to avoid water spots in the pan. ^{[7] X Research Sources}

Remove stubborn food marks by boiling water in a pan for 5 minutes. If there is still food residue in the pan, add dish soap and water in the pan. Place the pan on the stove and turn the heat to high. Boil for 5 minutes, then pour out the hot water. The rest in the pan will come off easily! ^{[8] X Research Sources}

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Use new non-stick oil for the pan after washing. After washing the pan with soap and water, the pan no longer has a non-stick coating. In order for the pan to continue to be non-stick, you need to repeat the process of oiling the pan!

Advice

• Brush the sticky pan with salt and oil to remove long-standing sticky streaks.
• Do not spray non-stick cooking oil on an oiled pan. You will only leave excess oil in the pan and make the food easier to stick.

X

This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.

The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.

This article has been viewed 18,579 times.

The nonstick pan will make cooking much easier; But most non-stick pans on the market contain harmful chemicals that are not ideal for cooking. The best, easiest and healthiest solution to nonstick is to oil the pan! Pour oil into a clean stainless steel pan and heat to activate the non-stick process. When you’re done, you can use the freshly-oiled pan to make a variety of delicious dishes for you and your family!

In conclusion, keeping stainless steel pans non-stick requires a combination of proper seasoning, correct cooking techniques, and regular maintenance. By following the steps outlined in this article – preheating the pan, using enough oil or fat, avoiding overcrowding, and cleaning the pans correctly – you can enjoy the benefits of a non-stick surface on your stainless steel pans. Remember, with a little effort and care, you can prolong the lifespan of your pans and ensure they continue to perform at their best for years to come. So, get cooking with confidence and make the most out of your stainless steel pans!

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