Owning a stainless steel pan is a valuable asset for any kitchen. However, like any utensil, it can sometimes raise questions or present challenges. Whether you're a novice or an experienced cook, it's natural to have questions about its use, maintenance, and performance.
In this article, we answer the most common questions about stainless steel pans. From managing sticking and removing stubborn stains to oven cooking options, we provide practical solutions and expert advice to help you get the most out of your stainless steel pan.
How to prevent a stainless steel pan from sticking?
Understanding the causes of adhesion
One of the most common concerns with stainless steel pans is food sticking. Unlike non-stick pans, stainless steel doesn't have a special coating, which requires particular attention to cooking techniques.
Practical solutions:
- Temperature control: Ensure the pan is properly preheated before adding oil or food. An insufficiently hot pan promotes sticking.
- Use of suitable fats: Opt for high smoke point oils, such as peanut, grapeseed or rapeseed oil, to create a natural non-stick barrier.
- Patience and timing: Let the food form a crust before turning it over. It will release naturally once the surface is well seared.
How to remove bluish or rainbow stains?
Origin of the colored spots
Bluish or rainbow-like stains on a stainless steel pan are often caused by a reaction between the metal and heat, creating a thin layer of oxide. While these stains don't affect the pan's performance, they can be unsightly.
Methods for eliminating them:
- White vinegar: Apply white vinegar directly to the stains and rub gently with a soft sponge. Rinse thoroughly with clean water.
- Baking soda: Mix baking soda with a little water to form a paste. Apply it to the stains, leave it for a few minutes, then rub gently.
- Lemon and salt: Rub the surface with half a lemon sprinkled with salt for a natural and refreshing cleaning effect.
Can I put my frying pan in the oven?
Oven compatibility
Most stainless steel pans are oven-safe. However, it is essential to check certain things before proceeding.
Points to check:
- Heat-resistant handles: Make sure your pan handles are designed to withstand oven temperatures. Some plastic or composite handles can melt or warp. Ideally, the entire pan, including the handle, should be made of stainless steel, like the ones we offer.
- Thickness and construction: Thick-based stainless steel pans are generally better suited for the oven, as they distribute heat evenly.
- Maximum temperature: Consult the manufacturer's specifications regarding the maximum temperature your stainless steel pan can withstand. Respect these limits to avoid damaging the cookware.
We do not recommend using temperatures above 180°C for our Inox Pro pans, nor for other stainless steel pans on the market. Most of these pans contain an inner layer of a more conductive metal that is less resistant to extreme heat than stainless steel.
Lifespan: When should you replace your frying pan?
Signs of wear and tear
Although stainless steel pans are renowned for their exceptional durability, they may require replacement after an accident (fall, exposure to extreme heat or a highly corrosive product) or improper use.
Replacement indicators:
- Deformation: A deformed or warped pan no longer heats evenly, affecting the quality of your cooking.
- Corrosion and rust: Although rare, if your stove shows signs of rust despite proper maintenance, it is time to replace it.
- Damaged surface: Deep scratches or cracks can compromise the integrity of the pan and promote food sticking (don't worry about minor damage).
- Loss of performance: If food sticks despite correct use, this may indicate surface degradation.
Other common problems and solutions
Cooking marks and stubborn stains - cleaning a burnt stainless steel pan
- Black stains or burns: Use a mixture of baking soda and water to scrub the burnt areas. For stubborn stains, soak the pan in this mixture overnight before scrubbing.
- Traces of metal or scratches: Polishing with a specific paste for stainless steel can reduce marks and restore shine.
Reactivity to certain foods
Some acidic foods, such as tomatoes, can react with stainless steel, resulting in minor alterations in color or taste.
- Add a sufficient amount of oil to the surface.
- Opt for utensils made of food-grade silicone or wood.
- Follow the cooking techniques specific to stainless steel to minimize these effects.
Navigating the questions and challenges associated with stainless steel pans becomes easier with the right knowledge and techniques. A well-maintained pan is a lasting investment that will accompany you on many culinary adventures.
If you wish to invest in this everyday essential, we would be delighted to assist you with our Pro™ Stainless Steel Pans.
Do you have more questions or want to expand your culinary knowledge? Check out our blog articles dedicated to stainless steel pan care, advanced cooking techniques, and much more. Subscribe to our newsletter for exclusive tips, innovative recipes, and special offers.
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