Troop 19 uses stainless steel pots and pans.

Use these quick tips for non-stick cooking and easy cleaning.

 

  Cooking:

  • Medium heat for a minute
  • Check that water sizzles (not dances)
  • Add fat to shimmer
  • Add food

  Cleaning:

  • Normal: Cool, soak, simmer, scrub — then polish dry.
  • Deep Clean: Vinegar for rainbow, baking soda for brown, Bar Keepers Friend for burnt. Do NOT use Brillo / steel wool.

Non-stick Cooking with Stainless Steel

🧩 Quick Summary:

  • Set burner to between medium and medium-low (confirm exact point for your stove with practice)

  • Wait ~75 seconds (for a 10" tri-ply pan - longer for larger pans, sooner for smaller pans).

  • Do the “flick test”: Flick a few drops of water — they should sizzle and vanish in about 1–2 seconds (not bead and skate).

  • Add oil, butter or other fat. Swirl to coat.

  • Within 5–10 seconds, it should start to shimmer (look like heat waves).

  • Add your food.

  • Let it sear undisturbed for 60–90 seconds before moving it — the food will naturally release once the crust forms.

 

🧠 The science behind stainless steel “nonstick”

  • Stainless steel has microscopic pores and irregularities.

  • When cold, those pores are open — food seizes and sticks.

  • When properly preheated, the steel expands slightly, closing those pores and forming a very thin layer of steam/oil between the food and the metal.

  • The goal is hot enough to close pores and vaporize moisture, but not so hot that the oil smokes or polymerizes.

🔥 The right temperature range

  • Ideal surface temperature: 325–400°F (160–205°C).

  • The Leidenfrost effect — when droplets bead up and dance — happens closer to 425–450°F (220–230°C), which is too hot for most cooking oils and will cause immediate burning or sticking when you add protein (especially eggs or fish). (Yes, most videos on YouTube tell you to get the pan too hot!)

🍳 Practical cues

What you see Approx Temp What it means
Water sits flat, then evaporates slowly ~200°F Too cold — food sticks
Water sizzles instantly, evaporates quickly ~325–375°F Just right
Water beads and dances (Leidenfrost) ~425–450°F Too hot for most foods
Oil shimmers (thin waves), no smoke ~375°F Ready for cooking
Oil smokes >420°F Too hot — cool down

 

 

🕒 Stainless Steel Preheat Timing Guide

Pan Size & Type Burner Type Heat Setting Preheat Time (seconds) Target Temp Notes
8"–10" All-Clad  Gas Medium 75–90 ~350°F Ideal for eggs, chicken, fish
8"–10" All-Clad Electric Medium 90–120 ~350°F Coil lag takes longer 
8"–10" All-Clad Induction Medium-low 45–60 ~350°F Heats very fast — easy to overshoot
12" skillet Gas Medium 90–120 ~350°F Add ~15 sec for thicker pans
Thin stainless (no core) Gas Medium-low 45–60 ~325°F

Easier to overheat

 

Cleaning Stainless Steel Pots & Pans 

💡 Quick Summary

  • Daily clean: Cool, soak, simmer, scrub — then polish dry.
  • Deep clean: Vinegar for rainbow, baking soda for brown, Bar Keepers Friend for burnt.
  • Quick video: Easy cleaning methods for stainless steel 

🧽 Everyday Cleaning (After Cooking)

  1. Cool the pan first. Don’t run cold water onto a hot pan — it can warp and cause discoloration. Let it cool a minute or two.

  2. Use hot water and a gentle scrubber. A nylon scrub pad or sponge + dish soap (like Dawn) removes most residue. Avoid steel wool — it will scratch and dull the surface.

  3. For stuck bits (“fond”):

    • Add a little warm water and a few drops of soap.

    • Let it soak for 10–15 minutes.

    • Then scrub with a non-scratch pad.

  4. For a faster alternative:
    After cooking, pour off excess oil, add water to cover the stuck area, and bring it to a simmer for 2–3 minutes. The bits will loosen easily — then wash normally.

✨ Deep Cleaning (Weekly or When Stained)

    1. White film or rainbow discoloration (from heat or minerals)

  • Mix 1 part white vinegar to 3 parts water, bring to a boil, and let cool.

  • Wash and dry as usual.

  • Buff with a soft towel to restore shine.

    2. Brown stains or burnt-on oil

  • Sprinkle Bar Keepers Friend (BKF) or baking soda over the damp surface.

  • Add a few drops of water to form a paste.

  • Rub gently with a damp sponge in the direction of the grain.

  • Rinse and dry immediately.

    3. Heavily burnt residue

  • Add enough water to cover the burnt area.

  • Add 1 tablespoon baking soda.

  • Bring to a simmer for 10–15 minutes, then scrape gently with a wooden spoon.

  • Repeat or finish with BKF if needed.

💨 Drying & Polishing

  • Always dry immediately after washing — air drying leaves water spots.

  • Buff with a microfiber towel for a streak-free shine.

  • For presentation-grade polish: wipe with a small drop of vinegar or rubbing alcohol and buff dry.

🚫 What NOT to Do

  • ❌ No steel wool or harsh abrasives (they scratch).

  • ❌ No chlorine bleach or oven cleaner.

  • ❌ Avoid stacking unprotected — it can cause micro-scratches.

  • ❌ Don’t overheat empty pans (discoloration).

 

 

 

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