How to Properly Cook With Stainless Steel Pans | Made In Cookware

How to Properly Cook With Stainless Steel Pans | Made In
Stainless Steel is the most versatile cookware material, due to its responsiveness to heat changes, which allows you to cook practically anything you want to perfection (well, besides scrambled eggs, you might want to use Non Stick for that). But whether you're searing, sautéing, boiling, braising, or reducing, Stainless Clad can get the job done to perfection. It’s why it continues to be a mainstay in restaurants all around the world. And yet, there are many things about cooking with Stainless Clad that can be daunting, like food sticking or burning. However, if you use the right technique, all of that is easily avoidable. In this video, we break down the techniques you need to know to cook anything (well, almost anything) in Stainless Clad Cookware.
#stainlesssteel #stainlesssteelpan #stainlesssteelpans
What You’ll Need:
Stainless Clad Pan
Video Breakdown:
0:00 Start
0:37 How To Properly Cook With Stainless Steel Pans
1:21 The Bead Test
2:37 Cooking With Stainless Steel
4:06 Cleaning Stainless Steel
4:30 Reminders
Read the Full Guide Here: madeincookware.com/blogs/cook...
Shop Stainless Steel: madeincookware.com/collection...
Shop More Cookware: www.madeincookware.com/

[@christopherbondi7082]

I only owned cast iron and carbon cookware. I watched countless videos and decided to get a stainless steel pan. ATK rated the D3 allclad the best so ordered one. Well it never made it past holding it. The handle is thin,curved, and extremely uncomfortable. Kept spinning in my hand. Sent it back and purchased the madein. Used it for the first time yesterday and love it.

[@MadeInCookware]

Thanks Christopher! Really nice note we appreciate it

[@julianvickers]

The All-Clad handle is not cushy, and that's by design. It's not for everyone of course, but if you found that it kept spinning in your hand, then you likely were holding it incorrectly. One of the reasons that ATK likes the handle so much is that when you're holding it correctly (with your thumb in the groove), it is actually more spin resistant than most handles.

[@christopherbondi7082]

@@julianvickers Ahh that must be it I was holding it wrong. I am 62 and cooking for myself for over 40 years. I own Victoria, Lodge,Stargazer,Matfer, Griswold, Missen, Madein, and numerous other companies products. I have never had a problem holding a single one. The allclad has a poorly designed handle in my opinion. I have a wide hand and could not get a comfortable grip on it even with my thumb in the groove. Trust me I was excited when it came and wanted to love it. Was really hesitant about sending it back but knew I would never use it.

[@julianvickers]

@@christopherbondi7082 As I said, the handle isn't for everyone. It's one of those love it or hate it things, and ATK seems to love it. I have a couple of All-Clad pieces and the handle doesn't bother me personally. If you haven't completely been turned off from All-Clad, you may like their D3 Everyday line, which has a completely redesigned handle, or the D3 "Curated" line, exclusive to Crate and Barrel, which also has a differently redesigned handle.

[@christopherbondi7082]

@@julianvickers Will check them out. Thanks for the info.

[@farhanehs]

One suggestion (actually, I wish everyone producing cooking videos would do this): whenever you refer to "keep it on low heat, medium heat, whatever".... please zoom in on the flame so we have a visual representation of what exactly you mean by low/med/high. Everyone has different settings on their stove and everyone has different interpretations of what each of these levels mean. So a close-up of the burner showing the actual flame will be really helpful on these videos, especially for novice cooks. Thanks!

[@MadeInCookware]

Thanks for the feedback, Farhaneh!

[@darrylhill2572]

Whatever your settings are on your cooktop, you should have a start (lowest setting) and a end (highest setting). Chances are, the middle of those two points are medium heat. Between medium and low, is medium low heat. Between medium and high, is medium high heat.

[@jc3drums916]

@@darrylhill2572 Different cooktops have different BTU ranges. What you are describing is exactly what the OP was implying was unreliable.

[@carsandsteak8961]

@@jc3drums916 i like the constructive feedback

[@crystalborne8315]

@@jc3drums916 Not everyone uses gas stoves.

[@shawnhampton8503]

Learned about "hot pan + cold oil = food won't stick years ago. Love the the phrase "we are here to cook the food not the oil"!!!! Great video!!!

[@Jholdford]

Frugal Gourmet

[@alexnelson6196]

I remember Jackie Chan cooking and saying not to add the oil until you’re ready to put the food in. Now it makes sense!

[@IEdjumacate]

Quick tip - if you plan on eating your salmon skin, always plate with the skin side up! This ensures that your skin will stay crispy tasty. Skin side down will make your skin soggy, nobody wants soggy skin!

[@Joetrout]

So what makes u think he was gonna eat the skin? He placed it in the bottom which tells me he was not planning on it. I also never heard him even mention that he was

[@IEdjumacate]

@@Joetrout that’s why I said IF. Jeez, who shit in your cereal? Just a general tip.

[@Joetrout]

@@IEdjumacate no one asked you were not the chef here. Most already know

[@IEdjumacate]

@@Joetrout having a bad day?

[@Joetrout]

@@IEdjumacate no enjoying this

[@devrincs]

Best tips - please more of these. This host is a perfect blend of teacher and personally relatable. More!

[@fatbackfunk]

Agreed!

[@hamidnia7242]

That golden temp is called Leidenfrost and it’s equal to 380 F for water (it’s different for other liquids) This is the temp for water to form a bead and will float over a layer of steam. The reason food doesn’t stick to the pan at this temp, is the same as the water doesn’t wet the pan. Food has water content and when it hits the surface, same as water bead, it’ll float over a layer of steam and prevent from sticking. Thanks a lot for the content! I love your video and your way of presentation! ❤❤

[@huntstyle]

Thanks for this comment! I was just about to ask what the actual temp is. I have an infrared thermometer, so no need to guess or "feel" for the right temp!

[@mexheix]

The reason that your food doesn't stick to your pan is not because of Leidenfrost effect, because the weight of your food will exceed that layer of steam, and your food is definitely not floating on steam. the reason I think your food doesn't stick is because the oil has exceeded smoking point and has formed a thin polymerised oil layer on your pan, which is a natural non stick layer, and you need enough oil to do that too, because the oil needs to fill the micro gaps on the surface of your pan. Therefore, your pan will still be non stick even after your pan cool down, which also prove it is not Leidenfrost effect because you don't need to keep your pan constantly at 380 F after you have heated your oil. Believe me, even if you heat up your oil from cold pan, if the oil reached smoking point for about 15 seconds, it will be non stick.

[@blkfeet29]

Good job in picking this man to represent your cookware. He is great in front of the camera.

[@magno5157]

That's the proper way of explaining the bead test! Too many videos just tell you if you can see beads on the pan, then it's ready. lol they never bothered to deal with overheating the pan.

[@Joetrout]

Exactly i always heard “till it beads and slide off” i thought it meant what he said not to do! Bounce off! Now i know thats too hot

[@mikefisc9989]

It's actually called the Leidenfrost Effect.

[@jdavis018]

We need more of Steve! These are the concise and helpful gems that us folks with non-culinary backgrounds need! Great stuff, keep them coming!

[@raffinataonline]

Thank you. Just got my first stainless steel pan in years, and needed a refresher course! 👏

[@michelekaufman8428]

Great video all around. I can't wait to see and hear more tips, techniques and tricks from Steve. Nice lemon juggling too.

[@stephenscott6570]

Thanks Mr. Barnett, your easy going attitude makes learning less stressful.

[@jzmn4676]

such a great video! short and to the point and super informative, thank you so much!

[@ndc216]

Another great tutorial! Steve is killin' the game!

[@donmyers2953]

Steve, enjoyed the video very much. Years ago I spent a small fortune on stainless cookware but, just gave up on trying to make it work. After watching your video I will definitely pull the set out again and give your method to madness a try Thanks Don

[@crystaljones1747]

Ever since I’ve watched this demonstration, I’ve been using these INVALUABLE tips and haven’t looked back. Thank you Sir Steve!!🙌🏽👏🏽🙌🏽

[@joycelynstevenson1869]

I love this product. Thanks for the great tips!

[@imrealgx.x7719]

I learned to take care and a little extra patients about when the heat is right. Thanks. I needed that. He actually showed cooking and piece of salmon which I love to do, but I never turn it over. I leave it on the skin side because it becomes like potato crisp which is how I like it. The heat rises to continue to reach the top of the salmon for just the right amount of cooking.

[@missygrossman225]

You are my hero. This video was concise and to the point. Gave me exactly what I was looking for. Thank you!!!

[@naomiking8038]

I bought a set of Made-In Cookware and everything this gentleman said is absolutely true! I love this product

[@canerkocamaz]

Thanks for the bead test tip. Very helpful!

[@juliekrause4248]

OMG!!! Thank you so much!!! I love this cookware.

[@bitmasterb]

Your video was great!! Very helpful and informative thank you !

[@Scouter5050]

Simple and straight to the point, thank you.

[@MrCoCoVerade]

Great video! He’s friendly and easy to follow

[@crhymes2007]

Steve is adorable! I loved watching him cook!!

[@naeemabarnett265]

Another awesome demonstration! These are so helpful in making sure I use my Made In products properly. Keep them coming Steve!

[@haleywinters6540]

THANK YOU! I had no idea about not putting oil on a cold pan. This video made me more confident in buying stainless clad. Love Steve! Would love to see him do more videos with tips/tricks. I hope to see videos on knife skills and care as well. Great video!!!

[@alicebingham9796]

I'm late but am also a cook. This advice is objectively poor. If you want to shallow fry or saute, add oil to the pan cold and let it heat up to a shimmer. Your oil will not burn provided you arent using extra virgin olive oil (which is why we dont cook with but use it in sauces and for dressings). You are likely to hurt yourself if you add water to a very hot pan and then add oil, even if it looks like it has evaporated.

[@shotarodeniet3301]

@@alicebingham9796 this is just not true, water to hot oil is what causes the problems, reverse there is nothing to worry about. In fact your comment is completely redundant and really not helpful. Why adding oil later is key is that the pan is hotter than the oil. Once the oil is ready, and food is added, the pan holds heat to not drop the temperature of the oil/pan once you add food to the pan.

[@richardgrier8968]

Loooong ago I got a book on Chinese cooking, written by an actual Chinese chef who was pretty funny and loved criticizing American cooking. He said there was a well known maxim in China that was “hot pan, cold oil.”

[@mottmusic101]

Short, sweet, memorable; just right!

[@chip_malt]

So helpful. I love Steve's Franchise.

[@Joetrout]

Its just knowing how to properly use stainless clad pans. I saw a couple of cooks once making eggs at a high end hotel once. The pans they were using were pretty banged up but those eggs would slide right off! Very impressive!

[@lauriebartels1944]

Steve, you are thoroughly enjoyable to watch and listen to! Your explanations are crystal clear and I learned something new regarding both the appropriate way to check the bead test and the hand-over-the-pan test. Thanks!

[@MadeInCookware]

Awesome, thank you!

[@milliet4982]

Love love love!! Thank you for this tip!

[@thelastchief3817]

5-second test. Excellent advice. Thanks.

[@shanl9583]

thanks for the advice and knowledge !!

[@ericsacks5684]

Awesome job Steve. Love our Made In products!!

[@shanahd.4262]

Wow, I am really impressed Steve. I actually had a couple of take aways. Sold, I am a subscriber!

[@lisam.4640]

Thank you for the tips. I always burn the oil in my pans. Just received my new 12inch skillet. Can't wait to use it.

[@nadew.02]

We use stainless steel in our household a lot so your stainless steel videos are great for me. Thank you so much.

[@brentcarlson3652]

I'm new to Made In. I love your style Steve! Keep the videos going!

[@Esonar]

Wow this is great for a newbie like me. Just learning this is huge.

[@dennisnewby7706]

Wow, I didn't know.Well I learned something new today. I was just saying today that I want some more new cooking pots, pans, etc. I am really considering Stainless Steel now.Thank You.

[@pj1414]

Great information. I love Made In cookware!

[@foggyfrogy]

Wow that actually helped me a lot. Thanks!

[@jeanreynolds6670]

Excellent!!! Great visuals!

[@donsmolik5649]

Heat control rules. Such awesome tips!

[@KarenLorre]

Steve, you are charming, fun, and very clear! Thanks so much! It was a great reminder!

[@mstan506]

Great stuff Steve. I like that you are a product guy. Keep the videos coming, super informative. I've been a MadeIn owner since launch.

[@MsAghani84]

Man how did You know I needed this information! I’ve always struggle with my steel pans and the right temp 🥰 Thank You for this 💎

[@colleenkennealy3505]

Short and to the point. Thanks, Steve. I'm ready to get a nice stainless steel pan and you told me what I need to know.

[@MadeInCookware]

Right on!

[@DJpartymaker]

Thank you Steve very well explained

[@heni63]

That was amazing thank you!

[@TexasPelican]

This is excellent, thank you!

[@KidCalavera]

Excellent technique! Best video about this I've seen!

[@James-tj2mj]

This is the best and most informative instructional I've come across on, as the title says, cooking properly with stainless steel pans (and I also highly recommend Steve's How To Properly Clean Stainless Steel Pans video). Thanks to this video I can now cook eggs in my 10" All-Clad stainless pan without ANY sticking at all. Thank you Steve!

[@barry155]

A+ video, very helpful and thank you

[@parinismail9520]

Thank you I use Stainless Steel pots and pans for years I enjoy cooking on stainless pans thank you for your advice

[@matthewbgordon]

Good tips - thanks!

[@danilincks5809]

Thank you for this!!!!

[@yasmineassadi5721]

Worked like a charm 👌I really appreciate the valuable infos

[@cafaro0]

No oil on a cold pan is a new thing for me to learn. Thank you for the tip!

[@awesomestuff9715]

i do recommend using oil on a non-stick pan though, because it is very easy to overheat that and damage it.

[@MS-mr4zm]

It doesn’t matter, if anything you want to make sure the oil is at the right temp period, you know how it WONT “explode” In the pan no matter what ya do? You put the oil in before pan gets super hot & bring it up to heat. This is how I already know this guys…..no pro lol also, one of the most common things to put in oil Initially when cooking? Garlic. And you never wanna put garlic in too early or in oil That’s too hot, winds up cooking to fast losing flavor & getting bitter instead of infusing the flavor into the oil.

[@2adamast]

A meaningless tip, Oil gives a view on pan temperature and if it got already bad during the short warming up , it’s not a baking oil and shouldn’t be used.

[@awesomestuff9715]

@@2adamast meh, personally, I always heat up the pan before adding the oil (except when using nonstick) This is so that I can do the water test, and also there are some people that say that heating the pan up with oil will cook more, which will cause it to oxidize more, but there aren't really any cons to follow "hot pan, cold oil" rule so I just do that anyways. Also people say that it helps with making the pan stick less

[@joebenson528]

@@awesomestuff9715 I recommend tossing non-stick pans entirely. Stainless, (Synthetic Free) Granite, and Cast Iron are the only way to go if you value your health.

[@patriciabradford4067]

I have a set of stainless steel pots and pans. I never used the pans. Now I’m going to try using the pans with your information and instructions! Thank you!

[@MadeInCookware]

Enjoy!

[@peterjones4621]

Thank you Steve, I've decided to start cooking my own healthy food and I need all the help I can get. The fish you cooked looks delicious, I'm sure it's probably best to just eat as it is but I'm just hooked on having tartar sauce with my fish. I'm ordering some Made In pans on payday! New subscriber, lets cook!

[@jc0lm4n]

Steve is an absolute legend!!

[@xjingify]

I struggled for 3 years trying to learb how to use a stainless steel pan. I mostly already gave up until i saw this video 4 days ago, and suddenly the bead test made so much sense! Ive been using only my stainless steel pan every day since and i havent burnt anything at all 🥹 thank you so much!!

[@ruthmiller5588]

I had various sets of cookware in my almost 50 years of cooking. Mister decided I needed "real" pots and pans. I did my homework on what stainless cookware I wanted. I was dead set that all clad would win my heart. It didn't make it past reading about it. When I read about Made In, I was excited. I bought the small and larger saucepans and was impressed that the lids weren't "extra". I also ordered the md stew pot and the 10 qt stew pot with lids. Oh my!!! How much do I love this cookware? I love the performance of this cookware. I so love it that I ordered another small saucepan and a carbon wok sort of pan. I can't say enough good things about Made In products.

[@MadeInCookware]

Thanks Ruth!!

[@thehorrendousspacekablooie179]

I'm very happy to see that the production quality of your videos is the same as the build quality of your cookware...Awesome.

[@MadeInCookware]

Thanks a lot 😊

[@xaquison]

Nice video. About to put it in practice.

[@carolynntranmer9187]

Thanks for sharing this. My hubby burns everything he cooks. That’s because he is too impatient to cook properly. This should help him realize that patience is a virtue. And the results are perfect. Thanks again.

[@MadeInCookware]

You are so welcome!

[@billhillyer334]

Thanks, mun, always looking to learn 😊

[@KarenChungIvy]

I have an expensive pan like this, received as a gift many many years ago, but haven't dared use it because I didn't know how and was afraid I'd ruin it. Thank you so much!!! Your instruction is so clear and useful! I think I'll now give it a try!

[@GlaciusDreams]

It’s literally almost impossible to hurt a stainless steel pan too badly

[@servantrose]

owww O.o nice nice, I will try this for sure. Because of Steve I now know how to cook in and wash my new pan.

[@dizzyfell6]

I like these videos, I have made in and these vids are useful, keep them going

[@sarahleboeuf2947]

Well done!

[@evajackson9470]

Woo too the perfection 👏

[@gloriasams4687]

I love my stainless Steele pans! Thank You for the video! I’ve tried using iron but I wasn’t comfortable just wiping it out after making gravy! I prefer my stainless Steele pans!❤

[@Vaampe]

You sure made that look really easy. Im still struggling, but slowly learning to use one :D

[@viveviveka2651]

Great info. Thank you. 🌻 I also want to learn more about cooking with steam. It's supposed to be the healthiest way to cook. I've heard that in some parts of the world it is the #1 cooking method. And there seems to be a whole world of possibilities that are not widely known in the US. Like stuffed dumplings,steamed breads, and desserts. And much more. I'm interested in mastering it and doing more with it.

[@jenniferhale9762]

Thank you Steve! I'm trying to teach myself to cook for my kids. I've burned so many things on the stove. This video was straight to the point and very helpful! I can see what I've been doing wrong with controlling the heat of my pans.

[@ghanus2009]

HEat management is a real thing. Many people use way too high heat when cooking, or way too low. Its a tricky thing to get down, but once you do, youll know.

[@animepabu5526]

@@ghanus2009yea that water drop test will help out a lot to learn

[@mikec7083]

Great video. More on complete cleaning please

[@judith5862]

Recently looking into purchasing one for healthier cooking and your video popped up first Thanks! I've been seeing many bad reviews

[@CanadianSmoke]

Excellent presentation! A nice relaxed style and an easy sense of humour. The crack about the eggs is, I suspect, a universal gripe with all novices of stainless stain... it certainly was in my experience. The learning curve may be steep, but in time it all becomes second nature. I wouldn't think of using anything else.

[@MadeInCookware]

Thanks so much!

[@shannonshorey9611]

Love this quick tutorial! Do more please. :)

[@MadeInCookware]

You got it!

[@MrTimeAttack1]

Just received my first MadeIn pan... 12"... Gonna take me some time to learn how to cook with it, but I am looking forward to trying!

[@jonmcintosh4156]

Dude you're bad ass. i love your energy.

[@riveness]

Steve love the presentation skills.

[@anandersonnovel]

I subscribed because of Steve’s presentation….loved it❤

[@katemikilewicz481]

I just used this video to cook some teriyaki salmon with a brand new stainless pan and I am IN LOVE. Just wanted to say THANK YOU so much for this vid it helped us so much

[@chip_malt]

Awesome! If you did salmon in stainless then you nailed it!

[@lunes-1]

Great video, keep it up!👨‍🍳💯

[@bhemsquaresalang6528]

i love using stainless pots when i do the egg omelette i spray it when it gets warm like maybe 10 sec and then put the eggs and come out and it’s not sticking and easy to clean too and comes really clean. Thank you steve

[@CookwithNS]

Wow 👌 very unique & helpful vedio 👍 Brother 😊 thanks for uploading 🙏

[@johnbegasse7619]

Great video, thank you. It would be nice to know the actual temperature of the pan you are suggesting? I use an inferred gun, mainly because it is fun and a bit geeky!

[@joshuakim1078]

Steve's back. I'm here for it.

[@marshaboswell1166]

I learned a lot from you, and now my mouth is watering from that beautiful salmon!

[@MrAlgonz]

a very good tip. beats burning my fingers

[@markjching]

i just received my 8, 10 and 12 inch pants. I'm super excited to use them.

[@ManuelOrbeaOtaola]

Class! Really nice video.

[@MadeInCookware]

Many thanks!

[@cindyramos5957]

I love your kitchen 😍

[@123mcatify]

I am glad I came across this video, I now go out of my way to cook on my stainless steel 😋

[@niko1even]

I would just like to start off by saying that I am extremely happy that I purchased Made-In's stainless steel as my first ever stainless-steel cookware. These pans are just absolutely fantastic. I just started off college and because I was moving to a different country, i couldn't bring my trusty cast iron pan with me due to weight and size problems. I thought that I was doomed because I always did literally everything in my cast iron pan. But after some consideration, I decided to order a small 8-inch stainless steel pan from made in. After testing it with a steak, i was utterly amazed. The pan heated up extremely fast, way faster than my cast iron. It seared the steak absolutely beautifully, and the steak did not even stick at all. The handle was extremely comfortable, it stayed cool throughout the entire cooking process. At this exact moment, stainless steel became my new favorite material for cookware. I did not have to worry about using delicate utensils on the pan or treating it delicately, i did not have to worry about sticking, i did not have to worry about seasoning, i don't even have to think twice about touching the handle anymore unless it was put in the oven. I loved it so much that I ordered the 12-inch version. Let's just say that I was surprised at how big it was, but I didn't really care, because I love these pans and will order the 10 inch one too so i can complete the set. When i get more settled, i will definitely deck out my kitchen in made-in cookware. Beautiful design, superior comfort, great utility, and excellent craftsmanship. 5/5

[@chip_malt]

Great review! Thanks Niko

[@MadeInCookware]

Thank you so much for your kind words and feedback here!