Kitchen Tips: Stainless Steel

Before First Use ~

Wash in hot, soapy water then rinse and dry.

Cooking ~

1. Preheat your pans unless you are putting on a pot of water to boil.


2. Use about 1/4 less heat using Stainless than you would using non-stick or cast iron. Low to medium heat is generally the best for cooking.


3. Use high heat only for boiling liquids.


4. Medium to medium-high heat for sautéing & frying.


5. Low heat for simmering or cooking eggs.


6. Solid stainless steel pans/skillets (handles and all) are oven safe.

Since the pans are not non-stick, you have to add oil or butter to the pan or a combination of both to fry foods. Just be sure to put just enough to barely coat the bottom of the pan.

If your food is sticking here is the checklist from the MY manufacturer to check:

• Is your stove level?


• Is your pot clean?


• Is your heat set too high? ~ Low to medium heat setting is recommended for optimal cooking performance.

Preventing Damage ~

DO NOT ADD SALT to anything in your pan until its either

(1) Boiling - Stirring well after its added.

(2) Fully preheated with the cooking process already started (frying/sauteing) already in progress.

Salt can damage the stainless and leave permanent white dots or pits on the inside. Although it does not damage the quality of the pan or its cooking abilities, its a permanent blemish for its cooking surface.

My personal set is an Emerilware 10 piece cooking set. I love it! I got it for Christmas last year and I adore it! Other than my cast iron, I will never cook with anything else. The picture below is my set. Mine has the stainless lids as pictured and the blended bottom (no copper stripe) like on some of his sets.

Keeping Them Beautiful ~

After use, I wash my pans immediately to prevent stuck on food tarnishing the surface of the interior of my pan set, and I also dry them completely to prevent water spots, to keep them looking great.

Its very important to cook on lower heat then you think you're going to need until you learn to cook on them.

My basic principle with the cooking temperature and getting it right is this:

Use the lowest heat possible to start with and then if its not hot enough after it gets going, you can raise the heat. Using lower heat then needed won't damage your pans. However, if you start off with too HIGH heat, its almost impossible to lower it down BEFORE damaging your pans. See my Preheating guide above. Any questions about it, please comment and leave your email address and I'll gladly get back to you!

(It is a learning process. You WILL make mistakes and its okay!)

Just Always Remember: Overheating can cause discoloration and spots on the interior of your cookware set. Food also, can discolor your pans if not immediately removed too (even though the discoloration may not show up until the next time you use that pot/pan). Also, depending on your area, iron in your water can cause your pots/pans to appear rusty.

Cleaning the Stainless Steel ~

Immerse in hot water. If using a stainless steel cleaner (Preferred: Bar Keeper's Friend ~ In your local grocery store in the cleaning isle ~ Its a powder) ~ Mix it with water to form a paste. Apply paste using a soft cloth or sponge. Run in a circular motion from the center outward. Wash in hot soapy water, dry immediately.

If you have a copper band on the bottom: Copper is a semi-precious metal and will tarnish with use. Any over-the-counter copper cleaner will restore it to its natural luster. DO NOT USE oven cleaners or cleansers with chlorine bleach. DO NOT USE steel wool, steel scouring pads or harsh detergents. Nylon scrubbing pads are safe to use.

You may wash Stainless in the dishwasher but you risk losing its luster and shine. I prefer to handwash them, but thats just MY preference. The choice of how to take care of your own set is yours.