GUIDE

The secret to cooking on steel

Mastering a stainless-steel pan isn’t as hard as people think – but if you’re used to coated pans, it takes a little adjustment. Here's the complete guide.

Did you know?

Steel pans are engineered for the demands of professional kitchens. The non-reactive surface also tolerates acidic ingredients, so you can make sauces with wine, tomato or citrus, and leave the pan to soak in the sink overnight without worry.

5 easy steps to succeed on stainless steel

1. PREHEAT

Set the pan over medium heat and let it warm evenly. Test with a single drop of water: if it beads into a small pearl and skates around, the pan is ready.

2. FAT FIRST

Use a high smoke-point fat: rapeseed, sunflower or grapeseed oil – or clarified butter. Wait a moment until the surface looks glossy and fluid.

3. LET IT SIT

Place the food in the pan and give it space. On steel, it releases only once the crust has formed. If it sticks, it needs a little more time.

4. WATCH AND LISTEN

Aim for a dry, steady sizzle. If things go quiet, turn the heat up slightly. If it smokes hard or spits, ease the heat down.

5. WAIT TO FLIP

Turn only when the food releases easily – that’s your sign the crust has set. Finish at a slightly lower heat for even doneness.

IS THE FOOD STICKING OR IS THE FOND GETTING TOO DARK?

Add a splash of water to the pan. It will steam up, evaporate quickly and loosen the stuck bits while cooling the pan to stop burning. The browned, caramelised bits lift off and become a delicious base for sauce.

Ready to cook on stainless steel?

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THE CHOICE OF DENMARK’S TOP CHEFS

For decades, Eva Trio pots and pans have been part of the everyday toolkit for the Danish National Culinary Team and Denmark’s Bocuse d’Or contenders. This is the cookware they trust when Denmark brings home medals from some of the world’s most prestigious culinary competitions.

Click here to read more about our partnership with the Danish National Culinary Team.