How To Cook With Stainless Steel Cookware​

Stainless steel cookware has the advantage of less smoke and less oil, making it gradually become the mainstream kitchenware in our kitchen. Many people like stainless steel cookware, but few can really use it. So many people think that stainless steel cookware is easy to stick and difficult to clean when cooking.

Why use stainless steel cookware?

Although aluminum pots are light, they are prone to oxidation and corrosion, and aluminum may pose a potential threat to human health. Although porcelain kitchenware is stable, it is not suitable for high temperature environments. Although iron pots do not contain other chemicals and can release iron during cooking, which is beneficial to human absorption, their weight and easy rusting limit their application range.

Stainless steel pots, especially food-grade stainless steel pots, due to their unique chromium alloy elements, can form a solid oxide film on the surface of the steel, effectively isolating the metal from the external medium, thereby ensuring safety and hygiene during the cooking process. In addition, stainless steel pots also have the advantages of beauty, lightness, and stability, and are deeply loved by consumers, and their market share is gradually increasing.

Advantages of stainless steel cookware
Stainless steel pots contain chromium and nickel, which can withstand temperatures below 400°C without corrosion in non-strong acid or non-strong alkali environments. Stainless steel pots have significant health advantages. The material is stable and non-toxic, and will not release harmful substances during long-term use, thus ensuring the original flavor and safety of food. In addition, stainless steel pots have excellent heat resistance, acid and alkali resistance, and can effectively resist various chemical changes during the cooking process, further protecting human health.

Is stainless steel suitable for cooking?

Yes, stainless steel pots can be used for cooking.

Is stainless steel uncoated?

Stainless steel itself is usually uncoated and is used directly for its natural corrosion resistance and aesthetics. However, in some specific applications, a coating may be applied to the surface of stainless steel to add additional protection or function.

How to cook with stainless steel

Stainless steel woks have good thermal conductivity, so you must control the heat when cooking, especially for some ingredients that are easy to paste, such as meat and vegetables. Before cooking, be sure to preheat the pan, add the right amount of oil, and then put the ingredients into the pan. Don’t turn the fire too high to avoid burning the ingredients when frying.

How to season a stainless steel pan

1. Cleaning: Soak the stainless steel wok in clean water for a while, clean it with detergent and sponge, then rinse it with clean water and wipe it dry.
2. Apply oil: Pour an appropriate amount of cooking oil into the stainless steel wok, turn the stainless steel wok so that the oil will apply a thin layer of oil to every corner of the wok, and then wipe off the excess oil with kitchen paper.

How to prevent ingredients from sticking to stainless steel

Before cooking, preheat the stainless steel wok to the appropriate temperature, then drop a few drops of olive oil in the wok, and wipe it evenly with a paper towel. This will form a protective film that makes it difficult for the ingredients to adhere to the bottom of the wok, thereby achieving a non-stick effect.

Mistakes to avoid when cooking with stainless steel

1. Overheating
The thermal conductivity of stainless steel pots is relatively low, and the heat conduction is relatively slow, so we must avoid dry burning when using stainless steel kitchenware. Because dry burning will cause the pot to heat up quickly, which will cause the surface of the stainless steel pot to become charred. If the dry burning time is too long, the coating of the stainless steel pot will fall off, or even deform and melt.

2. Store acidic or overly salty food for a long time.
There is a protective passivation film on the surface of stainless steel kitchenware. If we use it to place acidic or overly salty food for a long time, it will destroy this protective film, causing the stainless steel kitchenware to rust and damage. Once the kitchenware is corroded, the trace metals inside will enter the food, and these trace metals may have adverse effects on human health.

3. Use hard objects to rub the surface
Sometimes, there may be some difficult-to-clean food stuck on the surface of stainless steel kitchenware. In order to clean it, you will choose to use steel wool to wipe it. But in fact, this practice is wrong. The friction of the steel wool is large and the surface is very hard. If we use it to wipe the stainless steel kitchenware, it will scratch the surface and damage the protective layer of the surface, making the stainless steel more prone to corrosion and stains.

4. Use alkaline substances to clean.
Use alkaline items such as baking soda and edible alkali to wash dishes. Because they have a strong cleaning effect, they can not only clean the dirt on the surface of the kitchenware, but also do not have to worry about the problem of residue. But these alkaline substances are not suitable for cleaning stainless steel kitchenware. Because these alkaline substances will destroy the passivation film on its surface, causing the metal to be exposed and accelerate corrosion, resulting in spots or discoloration of the kitchenware. When we clean stainless steel kitchenware, we can use a mild detergent.

5. Not drying after washing
After washing the pot, if the water stains in the stainless steel pot are not wiped or dried in time, it will be in a humid environment for a long time, which will easily cause the pot body to rust.

6. Adding salt to cold water
Many of our favorite pasta recipes call for seasoning the pasta water–it should be as salty as the sea–but recipes often fail to tell you when to add that salt. Always add your salt after the water has come to a boil to avoid pitting the surface of the pan, an irreversible condition.

7. You’re not removing calcium build-up
Depending on how hard your water is, it could take a week or a few months to notice those chalky white spots on your stainless cookware. These calcium build-ups not only look unseemly, but they can also encourage bacteria growth. Remove them by boiling a solution of 3/4 cup water and 1/4 cup vinegar in the pan. Once the pan cools, wash and dry them like normal.

Is stainless steel suitable for induction cookers?

Stainless steel can be used on induction cookers, but it must be magnetic stainless steel. The working principle of induction cookers is to heat through magnetic induction, so the pots and pans need to be magnetic. Among common stainless steels, 430 stainless steel is magnetic, while 304 stainless steel is not. 304 stainless steel cookware is magnetic by adding 430 stainless steel to the composite bottom. Before purchasing, be sure to check whether it has the “electromagnetic” mark.

How to maintain a stainless steel pot

Let your pots and pans cool down

Be sure to wait for the cookware to cool down naturally before cleaning to avoid deformation or coating shedding due to temperature differences.

Check whether your cookware is dishwasher-safe

Although most cookware can be washed in a dishwasher now, it is still necessary to check carefully. It is recommended to wash stainless steel pots by hand first, because the high-temperature cycle of the dishwasher may accelerate metal fatigue or damage the polished surface.

Keep stainless steel dry

Immediately dry it with a soft cloth after washing, focusing on the seams and the bottom of the pot (stainless steel is prone to oxidation and rust when it encounters moisture). If stainless steel tableware is left in a damp state for a long time, it will begin to rust. When storing, please place it in a dry place away from direct sunlight.

What to do if the bottom of the pot is blackened

The bottom of the pot is often caused by long-term burning with a high fire. The main reason for the yellowing of the pot wall is the splashing of oil smoke and food soup during cooking. To remove the dirt on the pot wall and bottom, you first need to choose an appropriate detergent. For high-temperature carbonized oil stains, you can choose a detergent with strong decontamination ability, such as an alkaline detergent or a special pot cleaner. When using, apply the detergent on the dirt, scrub it gently with a brush or sponge, and then rinse it with water. It is recommended to use medium or low heat when cooking, and try to avoid long-term high heat cooking. If you need to stir-fry quickly over high heat, you can preheat the pot to reduce the possibility of over-burning the bottom of the pot.