"others are more likely to damage your pan and may even shorten its lifespan. It turns out that some of the main complaints you have about cooking with stainless steel might be because of user error, even if you're a seasoned cook. In fact, once you correct what you've been doing wrong with your stainless steel cookware, you might use them just as often or more than your non-stick pans, especially if you're worried about non-stick forever chemicals."
"The mistakes you're making possibly started from the moment you brought the pan home for the first time if you didn't prep it right. In fact, there's a right and wrong way to prep it every time you use it. The temperature of your food and pan matter as does when you add certain things to your pan. You'll learn that patience and attention go a long way to a better cooking experience."
"While most of us know we need to season a wok or iron skillet, we tend to forget to season our stainless steel pans. While it won't build up a thick non-stick layer like a wok or iron skillet, it does serve the same purpose of creating a non-stick surface. Also, there are two different seasoning processes: one when you first get your pan and a different one for everyday use."
Many problems with stainless steel cookware stem from user error that can damage pans or worsen cooking results. Initial prep requires a protective light oil layer after washing and drying. Two seasoning processes exist: one for first-time prep and another for everyday use. Pan and food temperatures, and timing of adding ingredients, affect sticking and performance. Patience and attention during cooking prevent mistakes. Correct cleaning methods preserve finish and extend pan lifespan. Avoiding common errors can make stainless steel as usable or preferable to non-stick, especially for those concerned about non-stick chemicals.
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