Stainless steel is highly conductive, so it heats up quickly and retains heat evenly. Before adding any oil or food, preheat the pan over medium heat for a minute or
two. To check if it’s ready, sprinkle a few drops of water in the pan. If they ‘dance’ across the surface, you’re good to go!

Stainless steel isn’t naturally nonstick, but with the right technique, you can prevent food from sticking. Add a thin layer of oil or butter after preheating the pan. Let it heat up until it shimmers before adding your ingredients.

Cooking in batches allows even browning and prevents steam from building up, which can cause food to stick. This is especially important for sautéing vegetables or searing proteins.

When adding meat or fish to the hot pan, resist the urge to touch or move it in the first few seconds. Let it sear undisturbed, so it develops a natural crust. You’ll know it’s ready to turn when the pan releases it on its own—just give the pan a gentle shake. If the food moves easily, it’s time to flip!

Avoid using high heat unless you’re boiling water or searing meat. Medium or medium-high heat is usually ideal for most tasks. Stainless steel retains heat well, so you rarely need to crank up the burner.

Stick to silicone, wood, or stainless-steel utensils to prevent scratching the surface of your cookware.

After cooking, don’t stress if there’s food residue stuck to the pan. Simply de-glaze it by adding a splash of water, wine, or stock to the hot pan. Use a spatula to scrape up the flavourful bits—it’s great for making sauces, too!