Stainless Steel Pans

The best way to stop food sticking to stainless steel pans is to preheat the pan, then add oil and let it shimmer before cooking. This forms a temporary non-stick surface. Make sure your ingredients are dry too, as moisture causes sticking. Let food sear undisturbed until it naturally releases. Once you get the knack, cooking on stainless feels like second nature - no Teflon in sight.

Yes, most stainless steel pans can go in the oven and dishwasher - but always check the manufacturer’s advice. Oven-safe limits vary, especially if plastic parts are involved. Hand-washing helps preserve the finish, but a quality pan can survive the odd dishwasher cycle too. For full versatility, choose pans with all-metal, welded handles and no coatings.

Most stainless steel pans are safe for all hob types, including induction. To double-check, see if a magnet sticks to the base - that usually means it’s induction-ready. Many top-notch pans feature a layered base to help spread heat evenly and work across gas, ceramic, induction, and even campfires if you’re feeling adventurous.

The best utensils to use with stainless steel cookware are wood, silicone or stainless steel itself. Since stainless steel won’t flake or wear down like non-stick, metal tools are usually safe. Still, many folks go for silicone or wood to keep pans looking smart. Choose tools that feel sturdy in your hand and make cooking a pleasure, not a faff.

The longest-lasting stainless steel pans have thick, multi-layered bases and are made from 18/10 steel with solid handles. This combo resists rust, warping and stains brilliantly - good ones last for decades. Some brands even back them with lifetime guarantees or repair services. Take a look at our durable cookware collection and our research process for our top picks.

To remove burnt-on food from stainless steel pans, soak with warm soapy water, then scrub using a non-abrasive pad. For stubborn bits, simmer water with a spoon of bicarbonate of soda, let it cool, then scrub again. Avoid steel wool, which can scratch. For more pan-saving wisdom, see our product care blog hub.

No, you don’t need to season stainless steel pans before cooking. They’re not like cast iron, which needs seasoning to stay non-stick. Preheating the pan, then adding oil before your food hits the surface, gives you that easy-release sweet spot - no faff, no fuss.