Why Stainless Steel Cookware?
Lightweight and beautiful, stainless steel cookware is also non-toxic, free of chemical coatings, and won’t flake, corrode, or warp over time. It’s built to last, and it performs beautifully.
Want more? Stainless steel is compatible with all stovetops, including induction, and is safe for both the oven and broiler. You can even use it on the grill! Just leave the lids off for broiling and grilling.
Pampered Chef Stainless Steel Cookware
Not only does our cookware have all the usual fabulous properties of stainless steel, but it’s also made with thoughtful design features that make it stand out from other pans on the market.
- Rivet-free, welded handles. No rivets mean no little nooks or crannies for food to get caught and missed while washing up. And, the slight curves and shape of the handles make the pans comfortable to hold, whether you’re stirring or transferring out of the oven or onto your table.
- Premium tri-ply construction. The bottoms of our pans are thicker than the sides and the heavy-bottomed design delivers even, reliable heat distribution. Your meal will cook perfectly whether it’s a quick weeknight dinner or a holiday feast.
- Lifetime guarantee. Well-made stainless steel cookware is a good investment no matter where you buy it, but when you purchase from Pampered Chef or one of our consultants, you’ll have additional peace of mind knowing that it’s backed by a lifetime guarantee.
How to Cook With Stainless Steel
Cooking with stainless steel cookware can sometimes seem intimidating to cooks who haven’t used it before. Here are a few tips that we’ve found helpful for easing that concern!
Preheat Like a Pro, Pick the Right Oil
Start with the right oil. Then, once you’ve added your oil or fat, heat the pan over medium heat for 2–3 minutes. You’ll know it’s ready when the oil shimmers or ripples across the surface. Here are the oils our Test Kitchen recommends for best results.
- Low to medium heat cooking: Reach for olive oil, butter, or ghee.
- Medium to high heat: Avocado oil is a top choice. It has a high smoke point, which means it’s less likely to burn, helping to prevent sticking and keeping your food tasting its best. It’s also neutral in flavor, so it won’t overpower your dish, whether you’re making something sweet or savory.
- High-heat options: Grapeseed, canola, and vegetable oil.
Start Cooking and Get the Perfect Sear
A few simple steps can make all the difference between an ok serving of meat and one that elicits wows.
- Get your protein ready. If you have time, let it sit on the counter for 15–30 minutes so it can warm up just a little bit. This will help it cook more evenly.
- Next, pat it dry with paper towels. Moisture is the enemy of a good sear! Drying the surface helps create that beautiful golden crust.
- Add it to the hot pan—and then resist the urge to touch it. Give your protein space in the pan. Crowding lowers the temperature and causes steaming instead of searing. And don’t flip too early—it will naturally release from the pan once it’s ready.
- Transfer thicker cuts of meat to the oven to finish cooking. Use the following temperature ranges as a guide:
- Chicken: 375–400°F (190–200°C) until it reaches 165°F (74°C)
- Steak: 400–450°F (200–230°C) depending on thickness and desired doneness
- Pork chops: 375°F (190°C) or until it reaches 145°F (63°C)
- Give it a rest. Once your meat comes out of the oven, let it rest for about 5–10 minutes before slicing. It will continue to cook—gaining up to 5°F—and this time also allows the juices to redistribute, giving you juicier, more flavorful results every time.
For spot-on results, use our Instant-Read Food Thermometer. The probe monitors the internal temperature of your meat while it cooks in the oven, and the display stays outside, easily attaching to your oven door.
Tips for Stainless Steel Success:
Fond for Pan Sauce
After cooking your protein, don’t toss what’s left in the pan! Those browned bits stuck to the bottom are called fond (short for “foundation”), and they’re the secret to rich, flavorful sauces.
To turn fond into something amazing, add a splash of wine or broth to the hot pan to deglaze. Use a silicone or metal spatula to scrape up the tasty bits. Then, simmer and swirl in a little butter to create a silky, mouthwatering sauce that takes your dish to the next level.
We like using metal utensils for their effectiveness in scraping up everything off the bottom of the pan, but you should know that this will cause some scratching in the stainless steel. This doesn’t affect the performance of the pan and we think it’s a fine tradeoff to get the best sauce possible, but if you want to keep your pan looking just like new, stick with silicone utensils. At the end of the day, you’ll still have an amazing sauce.
Winning Recipes for Weeknights
Other Foods and Meals That are Great in Stainless Steel
- Tomato or cream sauces. Stainless steel doesn’t react with acidic ingredients, so your sauces stay pure and delicious.
- Stir-fried veggies. Fast, high-heat cooking gives vegetables a crisp-tender bite while locking in flavor and color. Get best results with avocado oil!
- Pasta and risotto. Stainless offers even heat control, so you can stir and simmer without worrying about scorching.
- Soups and stews. Ideal for building deep flavors and maintaining a steady simmer.
- Stove-to-oven-to-table meals. Many stainless pans are oven-safe, making them perfect for dishes that start on the stove, finish in the oven, and are served at the table.
How to Care for Stainless Cookware
The easiest way to clean stainless steel cookware is to use your dishwasher! Since there’s no finish on the metal, it’ll hold up for wash after wash, year after year.
For tougher spots and grease, let the pan cool, then fill it with hot water. Let it soak for 10–15 minutes before scrubbing. Use a non-abrasive scrubber or sponge to gently remove grease and residue.
For stubborn, stuck-on bits, add a little water to the pan and bring it to a simmer while you scrape the bottom clean. You can also use a stainless steel cleaner to restore the shine and luster of your pans. It effectively removes tough spots and helps keep your pans looking shiny and new.
Is there a smaller skillet?
Judy, there isn’t a smaller skillet. The skillet we have is 10”.
What are the actual dimensions of the 4.5qt saute pan including the handles?
At the moment, it looks like the 10.5″ is the smallest available.
I wish they made smaller fry pans and pots. I live by myself and would never use a 10″ skillet. I need a 7″ and 8″ fry pan and a 1.5qt and 2.5qt sauce pot.
Yes!
Everything i cook in skillet, it sticks. I need a tip to use this skillet, please