Stainless steel frying pan: how to use and maintain it to keep it looking like new

• Zero chemical coating: no Teflon or products that degrade during cooking.
• Ultra-resistant: no scratches, no fear of metal utensils or vigorous washing.
• Ideal for searing meats, browning vegetables or crisping potatoes.

But stainless steel has a reputation as a frying pan that sticks... and that's often a question of method, not material.

Before you cook anything, try this simple test:

Water drop test: put your pan on medium heat, wait 2 to 3 minutes, then pour in a small drop of water.

If it slips like a marble, your pan is at the right temperature!

After heating, add the fat (butter, oil...) and then your food.

Result: the food will brown nicely, without sticking. Don't: put the fat in the pan while it's still cold.

Ideal for: searing meats, potatoes, pan-fried vegetables, pancakes...

Less suitable for: fried eggs without fat, fragile fish... unless cooking is well mastered.

Don't panic if it gets stuck: stainless steel is easy to clean.

In daily use :

• Allow to cool slightly, then pour in a little hot water.
• Scrub with a soft sponge and a little washing-up liquid.
• Dry immediately to avoid water marks.

For stubborn stains or blackened bottoms:

• Heat a little white vinegar or a mixture of water + bicarbonate.
• Leave on for a few minutes, scrub: it goes away on its own!

Avoid :

• Abrasive products such as scouring powder
• Frequent dishwashing (unless the brand allows it), which can tarnish stainless steel