Stainless-steel cookware remains a familiar sight in professional kitchens, and it is also drawing renewed interest from home cooks looking for pans that can withstand regular use. In an interview with Eater, Carlye Lester, sous chef at New York City restaurant HAGS, described reliability as the material’s main advantage.
Why chefs value stainless steel
Lester told Eater that stainless steel can become very hot and heat evenly, making it useful for searing. At HAGS, she uses stainless-steel pans to sear and crisp mustard-marinated cod.
“I love that it gets super hot and heats evenly; it is [easy] to get a good sear on whatever you are making,” Lester told Eater.
The cookware is also nonporous, according to the article, and does not react with acidic ingredients such as tomatoes or wine. Because it has no nonstick coating, cooks can use metal spatulas and other metal tools without worrying about scratching a coating.
How stainless steel can act less sticky
Stainless steel is not coated nonstick cookware, but Eater reports that the pan can produce a nonstick effect when used with the right technique. The article recommends heating the pan to around 400 degrees Fahrenheit—or until a few drops of water bead rather than evaporate—before adding a little oil.
This effect is associated with the Leidenfrost effect. The technique still requires attention to heat and timing, which may make stainless steel feel less forgiving to cooks accustomed to coated pans.
Construction matters for high heat
Eater reports that quality stainless steel with at least three layers, or plies, is suited to commercial kitchen use. Five-ply construction is recommended in the article for oven use and high heat.
The number of layers is one detail shoppers may want to check when comparing cookware. The source does not suggest that every pan performs identically, so construction and intended use remain relevant when choosing a set.
Basic care for stainless steel
- Let the pan cool before washing. This is recommended in the Eater article.
- Dry it after washing. A microfiber cloth can help prevent water spots.
- Use metal tools when appropriate. With no nonstick coating to scratch, stainless steel can accommodate metal spatulas and similar tools.
Why the material is attracting home cooks
Lester said some home cooks become dissatisfied when the effectiveness of a nonstick coating declines over time. She sees interest in stainless steel as part of a broader move toward cooking methods that demand more attention rather than relying on shortcuts.
That does not make stainless steel the right choice for every kitchen. Its appeal, as described by Lester, is tied to durability, responsiveness and the opportunity to learn how heat, oil and food interact. With proper care, the article says, stainless-steel cookware has the potential to last for decades.
Stainless steel has remained common in commercial kitchens, while its renewed visibility among home cooks reflects interest in cookware built for repeated use. For shoppers, the practical takeaway is to consider how a pan is constructed, how it will be used and whether they are prepared to manage temperature and timing while cooking.
Source
This report is based on information published by Eater.
