Do you have tips to prevent food from sticking to stainless steel pans?Updated 12 hours ago

Cooking with stainless steel requires a few simple habits to prevent sticking. Don’t worry—it’s easy, quick, and always works. First, preheat your pan empty over medium heat for 2 minutes before cooking. A pan at the right temperature sticks less. Preheat it empty because adding fat during preheating can burn butter or overheat oil.

After 2 minutes, do the water drop test: sprinkle some water on the pan’s surface.

• If the water forms small beads that roll, the pan is ready—you can add your fat.

• If the water evaporates immediately, the pan isn’t hot enough. Let it heat a few more seconds, then test again.

We made a short video tutorial showing the water drop test.

Important: never cook on high heat except to quickly sear food for a few seconds. Our pan is 3-ply stainless steel, meaning it has an aluminum core sandwiched between two stainless steel layers. Aluminum conducts heat fast and retains it well. So, heating on medium makes your pan very hot!

Fat is essential to prevent sticking (except for meat, which doesn’t always need it). You don’t need much—just enough to coat the cooking surface with a thin layer.