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Stainless Steel Cookware User Guide


The Golden Rule Preheat first, medium heat after — and let the food release itself.

Uncoated stainless steel does not stick because it is stainless steel. It sticks because the pan was too cold when the food went in, or because the food was moved before it was ready. Get the preheat right and most of the guide below takes care of itself.

Before you start

Before First Use

  • Wash in warm soapy water with a soft sponge, rinse, and dry. This removes any polishing residue from manufacture.
  • Inspect the pan for dents or damage before use.
  • No seasoning is needed. Unlike carbon steel, a stainless steel pan is ready to cook once it is clean.

Burn hazard. The body, rim, and lid rim become very hot. Stainless steel handles stay cooler than the pan but are not cold — use a cloth or mitt if the pan has been on the heat for a while, and always for oven use.

Never leave the pan unattended on the heat, and do not heat it empty on high. A short preheat on medium is fine; a dry pan left on high can discolour, warp, or damage the cooktop.

The one skill that matters

Preheating & the Water Test

A properly preheated stainless steel pan gives a natural non-stick effect. The surest way to know it is ready is the water test.

  1. Place the dry pan on medium heat for two to three minutes.
  2. Flick a few drops of water in. If they sizzle and evaporate at once, the pan is not hot enough yet. If they form beads that glide across the surface like mercury, the pan is ready.
  3. Add the oil once the pan is ready, and let it shimmer for a few seconds.
  4. Add the food and leave it alone. It will stick at first, then release on its own once a crust has formed — usually one to three minutes for meat.

Oil in a cold pan does not prevent sticking. Heat the pan first, then the oil, then the food. Adding oil to an already hot pan also keeps it from breaking down during the preheat.

While cooking

Cooking Guidelines

  • Medium heat is the working range. 3-ply clad pans conduct heat far better than a single-layer pan, so a high setting is rarely needed and mostly causes scorching and heat tint.
  • Do not overcrowd the pan. Too much cold food at once drops the temperature and the food steams and sticks instead of searing.
  • Pat food dry before it goes in. Surface moisture is the most common reason for sticking.
  • Salt water after it boils, or stir salt in until dissolved. Undissolved salt sitting on the base can leave small white pits in the steel.
  • Metal utensils are fine. There is no coating to scratch — fine surface marks are cosmetic.
  • Do not store food in the pan, especially acidic or salty dishes. Stainless steel resists corrosion but is not immune to it over long contact.
On gas

Use on Gas Cooktops

  • Match the flame to the base. The flame should sit under the pan, not lick up the sides — flames on the sides heat the handle and cause blue-brown heat tint on the exterior.
  • Make sure the pan sits level on the trivet before adding oil.
On induction

Use on Induction (IH)

  • Place the pan in the centre of the heating zone, base wiped dry.
  • Start on medium, not boost. Induction transfers heat very quickly and a high setting on an empty pan can warp the base.
  • Check your cooktop's manual for minimum pan diameter — small saucepans may not register on large zones.

A buzzing or humming sound is normal. It is resonance between the cooktop and the clad base, not a defect. Lowering the power slightly or repositioning the pan usually reduces it.

Stovetop to oven

Use in the Oven

  • The cookware body is oven safe. Sear on the stovetop and finish in the oven as you would with cast iron.
  • Glass lids are not oven safe — remove them first, or use foil.
  • Handles come out as hot as the pan. Use a mitt every time, and leave it draped over the handle on the bench as a reminder.
After cooking

Cleaning & Care

  • Let the pan cool before washing. Cold water on a hot pan can warp the base.
  • Wash with warm water, dishwashing liquid, and a soft sponge or non-scratch scourer.
  • Dishwasher safe, though hand washing is recommended to keep the lustre and avoid water spotting.
  • Dry straight after washing to prevent water marks.
  • Avoid steel wool and abrasive powders for everyday cleaning — they dull the finish. For stubborn marks, see Troubleshooting.
After cooking

Glass Lid Care

  • Avoid sudden temperature changes, and never rinse a hot lid with cold water.
  • Keep it away from direct flame, and off the oven.
  • Dishwasher safe on the top rack; hand wash is gentler on the rim and knob.
Fix it

Troubleshooting

Find your symptom below — none of these mean the pan is faulty.

"Food keeps sticking."

Almost always the pan was not hot enough before the food went in, the food was wet, or it was moved too soon. Run the water test before adding oil, pat the food dry, and give it time to release on its own.

"The surface has gone rainbow, blue, or brown."

Heat tint — a thin oxide layer that forms when stainless steel gets hot, particularly on the exterior over gas. It is harmless. Wipe with diluted white vinegar or a paste of a stainless steel cleaner such as Bar Keepers Friend, rinse, and dry. Cooking on medium rather than high keeps it from coming back.

"There are white spots or a chalky film inside."

Mineral deposits from water, or small pits from undissolved salt. A vinegar wipe removes the film. Pits are permanent but do not affect cooking; prevent them by salting water after it boils.

"Food has burnt onto the base."

Fill the pan with water and a spoon of bicarbonate of soda, bring it to a simmer for a few minutes, then let it cool and wash. For a heavy build-up, a stainless steel cleaner and a non-scratch scourer will lift it without harming the pan.

"The base has warped or the pan rocks on the cooktop."

Caused by thermal shock — a hot pan into cold water, or an empty pan on high heat. A slight warp is usually not covered by warranty because it is a use issue rather than a defect. Let the pan cool before washing and preheat on medium to avoid it.

"There are small rust spots."

Stainless steel can rust if left wet, or after long contact with salt. Scrub the spots gently with a cream cleanser or stainless steel cleaner, rinse, and dry thoroughly. Drying after each wash prevents it.

Browse our Happycall Stainless range.

Link to full care instructions at My Cookware Australia