How to Cook with a Stainless Steel Pan the Right Way

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If you’re new to using a stainless steel pan, you’re in for a treat. You’ll see in this video how the pan works with you (very Zen) to generate flavor, and even yields the makings for quick, flavorful pan sauces. When I’m teaching cooking classes at spas, it’s always the impromptu saute demo with just-picked veggies from the garden that people talk about most. Not the fancy things. See for yourself … watch this video and tell me you’re not drooling for that broccoli … and then marvel at the fact that you’re drooling over, yep, broccoli ;-).

* One disclaimer – this video actually shows the hybrid technique I call “steam-sauteing,” which is great for hardier veggies, like broccoli and cauliflower, that take a little longer to cook. For more delicate foods like peppers, onions, eggplant, squash, etc., just omit the steaming step.


I recommend All-Clad stainless steel pans all the way. Yes, they’re expensive, but they are — truly — a lifetime investment. I’ve my had two (a 10-inch and a 12-inch, like the ones below) for more than 20 years now (sheesh!), and they show no signs of stopping. Just FYI, the pans I’m talking about here are skillets, with sloped sides that are great for flipping food. Saute pans, on the other hand, are deeper with straight sides.