converting my cookware to all stainless steel.

I’ve always wanted to use stainless steel cookware because of the benefits — more specifically it’s a ‘buy it for life’ kind of item and I’m all about the ‘buy once, cry once’ concept with most things in life. However, my experience with stainless steel cookware had not been the greatest in the past. As with most people’s complaints about stainless steel, everything stuck to it unless you used an ungodly amount of fat. I think I tried using a stainless steel frypan for like 2 days before I gave up.

I continued to stick with ceramic and nonstick cookware and was always so frustrated that I literally would have to replace them every year. They worked great in the beginning but then would all just start to stick several months in. I hand wash all my cookware AND use silicone tools and they STILL deteriorated. It was also always in the back of my mind how these coated cookwares are pretty bad for your health and with the rise in stomach cancers in younger adults, I started to really take converting all my cookware to stainless steel more seriously.

I was determined to get this right. I figured if I forced myself to use stainless steel, I would have no choice but to use it correctly. My existing ceramic cookware was on its last leg anyway so I went ahead and purchased a stainless steel Made In pan. After reading about the Leidenfrost effect and how to properly heat my pan, I gave it a try.

• Properly heating your stainless steel pan is crucial. I think when I tried using stainless steel in the past, I didn’t have the patience to let it properly heat up. If you don’t let it heat up properly, everything will stick.

• The Leidenfrost effect is when properly heated to the correct temperature, when you splash water onto the surface of your pan, the water droplets will bead up and dance around the pan. That’s the sign that your pan is hot enough for stainless steel’s natural nonstick effect. See video above!

• You don’t need to to use high heat with stainless steel. Honestly, I use medium to medium-low heat. Allow the cookware to heat up slowly with medium heat then turn it down once you’ve reached the correct temperature. Stainless steel holds heat extremely well so you really don’t need high heat at all.

• Once the surface of the pan is heated to the right temperature, the fat you put on top basically “seals” the pores and won’t cause sticking.

• Stainless steel really has even heating across its surface. I remember when I was using my ceramic cookware and how some spots of the pan would be hotter and burn stuff.

• When you add your main (like meat, eggs, etc.) don’t move them immediately! It does take down the temperature of the pan a little bit when you put cold items on it so it could cause sticking if you move it too quickly. Allow them to brown and it’ll naturally release. Brown = flavor.

• You can go from stove to the oven with stainless steel and you can put it in the dishwasher. However, I will say I still hand wash my pans because I feel that even though stainless steel can last a lifetime, there is something about dishwashing cookware that I’m still weary about.

• I’ll say it again — properly heating your stainless steel pan is the first step to enjoying your stainless steel cookware.

And just like that, I’m a convert, and I’m also regretting all the money I’ve wasted over the years on ceramic cookware. I wish I converted a long time ago! Better late than never, I suppose.

Of note, you don’t need a whole lot of pots and pans in your collection. You don’t have to buy an entire set. Buy individuals of what you will use and need in your everyday cooking. For me, it’s various sizes of fry pans (8”, 10”, and 12”), a 6 quart pot, and a 5 quart dutch oven style pot (they call it a Saucier) that I love because of its high walls and capacity.

The top brands for stainless steel cookware is All-Clad and Made In. They’re worth the money as they will last you a lifetime if you take care of them. They’re the top brands for a reason (even heating, heat retention, durability, 3-ply/5-ply, etc.)

You can sometimes find All-Clad at TJ Maxx or Home Goods, but I think they’re like their ‘seconds’ or something. That’s not a negative! You’re saving money and it’s the same great quality. It might just be they had overstock or minor defects.

All-Clad and Made In are also in stores at various retailers like Williams Sonoma, Sur La Table, and Crate & Barrel.

I ordered all my cookware from Made In’s website and they have a warehouse in PA so the shipping was extremely fast. I think I received them in about 3 days.

One thing I am irked about is all these well-known stainless steel brands are now coming out with their own nonstick cooking lines. It’s literally so hypocritical, in my opinion. Like, you can’t base your company off stainless steel and campaigning for how much better it is than nonstick (which, it’s true) and then go make nonstick cookware. I feel like it’s a bit deceptive, especially since one of the whole points of stainless steel is the durability factor.

ANYWAY! Would love to hear about your cookware journey and if you’ve ever been interested in converting to stainless steel. What’s holding you back? After reading this, will you try it?

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-Julie