How to Cook with Stainless Steel Cookware
Master temperature control on stainless steel pans using the Leidenfrost test to create a non-stick surface, sear proteins cleanly, and deglaze pan fond.
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🧰 Required Tools & Equipment
- ✓ Stainless steel skillet (tri-ply or 5-ply clad)
- ✓ Stovetop burner
- ✓ Thin metal fish spatula or stiff turner
- ✓ Tongs
- ✓ Small spoon or ramekin for water
📦 Materials & Supplies
- ✓ High smoke-point oil (avocado, canola, or grapeseed)
- ✓ Room-temperature protein (chicken breast, steak, or salmon)
- ✓ Tap water
- ✓ Deglazing liquid (wine, stock, or water)
- ✓ Paper towels
⚠️ Safety Checkpoints & Warnings
- • Thoroughly pat food dry with paper towels; excess surface moisture causes violent oil splatter.
- • Lay food down away from your body so hot oil splashes toward the back of the stove, not onto your hands.
- • Keep pan handle turned inward and use a dry towel or silicone sleeve to avoid burns.
📋 Step-by-Step Guide (6 Steps)
Dry Preheat the Pan
Set the empty stainless steel pan on the burner over medium heat for 2 to 3 minutes without any oil or butter. Allow the metal's microscopic pores to constrict uniformly across the base.
- • Pan base shows faint heat shimmer waves rising with no smoke present.
- • Adding oil before preheating the pan metal dry.
Perform the Leidenfrost Water Test
Flick a few small drops (about 1/8 teaspoon) of water directly onto the pan's center. Watch whether the droplets evaporate instantly or form a single rolling bead.
- • Water forms a cohesive mercury-like bead that glides smoothly across the pan surface without hissing away.
- • Adding oil while water is fizzing and instantly evaporating (pan is too cold).
Add Oil and Allow It to Shimmer
Wipe away any residual water drop with a dry folded towel, then immediately pour 1 to 2 tablespoons of high-smoke-point oil into the pan. Tilt the skillet to coat the entire bottom surface evenly.
- • Oil thins out, spreads instantly, and shows micro-ripples or web-like shimmer across the base without billowing smoke.
- • Using extra virgin olive oil or butter at high heat, which burns immediately.
Place the Protein and Hold Position
Gently lay the thoroughly patted-dry protein into the shimmering oil, angling it away from you. Leave it completely undisturbed for 3 to 4 minutes to allow the Maillard reaction to release the meat naturally.
- • Steady, fine bubbling encircles the edges of the protein without aggressive spitting.
- • Trying to move, shake, or nudge the protein within the first 60 seconds.
Flip upon Natural Release
Slide a thin metal spatula gently under the protein. If it slides freely without resistance, flip the food to sear the opposite side for 2 to 3 minutes until cooked to desired internal temperature.
- • The flipped protein displays an even, golden-brown caramelized crust across the entire seared face.
- • Prying with excessive force when the crust has not yet detached from the pan.
Remove Food and Deglaze Pan Fond
Transfer the cooked protein to a cutting board. Pour 1/4 cup of deglazing liquid (wine, broth, or water) directly into the hot pan over medium heat, scraping up the browned fond with your spatula.
- • Liquid vigorously simmers into a glossy reduction while the bare bottom of the stainless pan returns to clean, shiny silver.
- • Soaking the pan in cold dishwater immediately instead of deglazing while hot.
Credit: inspired by an original tutorial by Joshua Weissman — watch the original on YouTube.
Don’t have everything?
- No Avocado oil? Grapeseed oil, canola oil, or clarified butter (ghee)
- No Metal fish spatula? Stiff, thin-edged high-heat nylon or silicone spatula