How to cook with a steel pan

Cooking lovers like us know that cooking with a stainless steel pan can create quite mixed feelings. On the one hand, this type of kitchen accessory catches our attention because it is highly durable, very resistant and elegant at the same time. However, it sometimes gives the impression that food sticks or that we cannot cook as easily as we do with other non-stick pans. The good news is that, with a few tricks and some practice, cooking with stainless steel can become a simple, safe and very professional experience, just like a chef. 

At Arcos, we know how important it is to have top-level kitchen utensils, like our Samoa Inox collection, and that is why today we want to explain how you can get the most out of your stainless steel pans. Very practical tips to make them last a lifetime.

In case you didn’t know, stainless steel is a favorite material among professional chefs. This is for several compelling reasons:

1. Extreme durability: This steel resists impacts, scratches, and high temperatures without warping.
2. Food safety: It doesn’t release any chemicals into food, nor does it alter the flavor of the ingredients you’re cooking.
3. Versatility: You can brown, sear, sauté, and deglaze without any problem.
4. Aesthetics and ease of cleaning: It maintains its shine with ease. Ideal for preparing any culinary dish. Suitable even for ovens.

When cooking with stainless steel, you’ll have precise temperature control, which is vital when preparing juicy meats or al dente vegetables. The only thing to keep in mind is that it may require a bit more technique compared to non-stick pans, but trust us, the results are well worth the effort.

Be aware that it’s not all advantages; you should know that this type of pan doesn’t offer the same instant non-stick properties as Teflon or ceramic pans.

We know what you’re thinking: how can I cook without my food sticking in these types of pans? Well, the key is in the temperature and the oil.

Before you start cooking, preheat the pan thoroughly with some oil or the ingredients you’re going to prepare. It’s important that the pan reaches a medium-high temperature; you’ll definitely notice the difference when preparing your recipes. Only when the oil is hot should you add each ingredient. There’s no need to constantly stir the food; it’s better to let it release on its own once a natural golden crust has formed. And most importantly, avoid excess water, as this can cause your food to stick.

If you follow these steps, we guarantee that your meats, fish, and vegetables will brown evenly without sticking.

Each ingredient has its own specific requirements when cooked in a stainless steel pan. We’re going to give you some tips if you’re going to cook these foods. Let’s get started!

First up are the meats. Ideally, you should sear the meat first over high heat to draw out the juices. Then reduce the heat to finish cooking; you’ll see how delicious it is—it will melt in your mouth.

Now it’s time for the fish. When cooking it in this type of pan, use a little more oil than you would with meat, and always make sure the pan is nice and hot.

If you prefer vegetables, we recommend sautéing them over medium heat and avoiding constant stirring. This will help them retain their texture and flavor.

And finally, eggs and omelets. These are the most delicate items, so before cooking them, add a thin layer of butter or oil, always over medium-low heat.

We assure you that with practice and patience you will be able to master the technique and you will find that nothing sticks, even without non-stick coating.

Absolutely! What we love most about these pans is their versatility. They can be used on virtually any stovetop: gas, ceramic, induction, and even in your oven. However, remember the importance of adjusting the temperature and using oil to ensure food doesn’t stick.

Take a look at our collection for chefs and cooking enthusiasts like you and start using these pans today. They don’t alter the flavor of your food, and you can brown and caramelize it effortlessly.