This is one of the most common questions that people ask when they consider purchasing this type of cookware. Unfortunately, the answer is a little complicated.
If you back us into a corner and force us to give you a one-word answer, we would have to say, “No”.
This is because a product must have a chemical coating to be labeled “non-stick.” Stainless steel’s lack of a chemical coating means that it does not qualify as a non-stick product.
BUT… Here’s the thing:
Stainless steel is really good at preventing food adherence if you use it correctly.
Also, some new products on the market claim to be “non-stick stainless steel.”
What’s that about?
Let’s break things down to find out exactly what the confusion and controversy are all about on our question of is stainless steel non-stick and what’s behind the debate.
What is Stainless Steel?
First, let’s review what exactly stainless steel is for those of you who are seeing stars from all that online stainless steel cookware research you’ve been doing.
At its most basic level, it is an alloy (or combination) of several metals that contain a minimum of 10.5% chromium.
This is just what gets added to stainless steel to help it resist corrosion and help it appear shiny.
There are many different types and qualities of stainless steel to choose from. What you choose depends on your budget and priorities.
Personally, we are big fans of this type of cookware.
It’s durable, reliable, safe, and, most importantly, it’s super shiny and makes our kitchens look like professional chefs cook there.
Speaking of professional chefs, they overwhelmingly choose stainless steel for their kitchens; hardware, appliances, and utensils. Why?
For the above-listed reasons and because they don’t have time to waste prying food off of cookware.
They also use it to create a perfect sear on their meat, and then deglaze the pan for an accompanying sauce. This process is simply not possible with a Teflon pan.
Is Stainless Steel Non-Stick? The Full Answer
So, let’s talk more about these mythic non-stick qualities.
As we mentioned above, stainless steel lacks any special chemical coating to ensure that food slides off easily. What it does offer is a thick metal base and even heating.
While this may sound underwhelming, it is an effective and safe way to cook food.
Cookware with chemical coatings can release toxins when used improperly or heated to too high of a temperature.
Why Do I Hear So Much About Stainless Steel Causing Food to Stick?
Stainless steel has an unfair reputation among many consumers for being difficult to use, causing food to stick, and being a pain to clean.
While we would never accuse these people of being liars, we suspect that they are not using their stainless steel products correctly.
So, what’s the scoop?
The thing about stainless steel is that you have to care for it properly and have the patience to use it correctly.
Many cheaper materials catch people’s attention by touting how easy it is to simply throw some food into their stainless steel frying pan and then slide it out after a few minutes.
But there is usually a catch. The food will come out soggy and missing that crunchy sear you get at restaurants, or it might taste strange due to flavor transfer from the pan.
How to Use Stainless Steel Correctly
With stainless steel, you’ll get a delicious sear on that steak every time and be able to proudly serve all manner of dishes with no strange aftertaste.
That is, if you are willing to abide by its rules.
Season it
Because this material does have rules, strict ones.
The first one is that you absolutely must season each piece of cookware thoroughly before first use and then regularly thereafter.
These are not products that you can remove from the box, rinse, and then immediately cook an omelet on.
They require love and attention on a semi-regular basis.
Heat it Up
The second rule is that you must preheat your pan. Stainless steel is naturally porous when cold.
Heating causes the steel to expand and close those holes, creating a seamless cooking surface.
If you add food (or oil) to a pan before it reaches optimum temperature, the food will adhere to those tiny pores, and you’ll end up with a sticky mess.
This video demonstrate the best way to know when your stainless steel pan is ready to add oil and food to help reduce the possibility of food sticking to the pan.
Keep it at the Right Temperature
The third rule is that you must respect the temperature.
It doesn’t matter how impatient you are to eat or how worried you are about salmonella.
You should never surpass medium heat when cooking with stainless steel. In fact, most of the time, a low heat setting is preferable.
Well-made stainless steel is constructed of several layers of metal that work together to heat the pan evenly and consistently.
Using a heat setting higher than medium will only result in burned food and possibly warped cookware.
Then Ditch the Teflon
Using an appropriate heat setting, however, combined with sufficient preheating on a seasoned pan will produce high-quality, stick-free meals that will impress even the most judgmental mother-in-law.
You will be so satisfied with the outcome of your meals that you’ll never look twice at a Teflon pan again.
“Non-Stick” Stainless Steel
We’ve just spent the last several paragraphs explaining how and why stainless steel cookware is not non-stick.
So why, then, do some companies now offer exactly that?
In recent years, some manufacturers have tried to bridge the gap between stainless steel and non-stick cookware.
Given the number of negative reviews of even the most highly-rated brands of stainless steel that mention food sticking, we can admit that there is certainly a market opportunity.
But what exactly is “non-stick” stainless steel?
It is exactly what it sounds like: a traditional stainless steel pan with a non-stick coating added to its cooking surface.
Example of a “non-stick” stainless cookware set
Health Concerns
One important thing to note is that “non-stick” stainless steel cookware is non-stick for the same reason that regular non-stick cookware is.
PFOA
Early versions of these pans used a chemical – Perfluorooctanoic acid (PFOA) – in the manufacturing process.
PFOA has been linked to a number of health conditions and is known to be an environmental pollutant.
Manufacturers stopped using PFOA as a component of non-stick cookware in 2013. It continues to be used in the manufacturing process, though.
Despite claims that “most, if not all” of it gets burned up during this process, it is hard to ensure that no remnants remain in the final product.
PTFE
Today’s non-stick cookware (whether stainless steel or not) is made using the chemical polytetrafluoroethylene (PTFE).
PTFE is considered safe and stable, meaning that it doesn’t react with other chemicals.
But wait…
Despite this improvement, there are still health risks associated with PTFE products. PTFE can break down at high temperatures and produce toxic fumes.
This chemical has not been as extensively studied as PFOA, so the long-term effects of inhaling its fumes are unknown.
For this reason, it is best to be vigilant about cooking temperatures with non-stick products.
The Fond Problem
The reason most chefs cook on stainless steel is that they are after fond.
What’s this?
Not only does a stainless steel pan create a terrific sear on your meat but the bits that are left over in the pan, lovingly referred to as fond, are the basis for a great and tasty sauce.
This is the best purpose for stainless steel pans. With the non-stick variety, you don’t get the fond.
So what’s the point?
Yes, your pans will look beautiful and make your kitchen look professional, but you won’t be able to use them for their best purposes.
In that light, stay away from the “fake” non-stick stainless steel products.
Which to Choose?
The answer to this question depends on your personal experience and preference.
Traditional stainless steel enthusiasts will insist that there is no need to add anything to a good-quality piece of cookware. To them, it’s merely a matter of using it correctly.
For those who have had negative experiences with food sticking to stainless steel in the past, there is only one way to get them to consider investing in another high-priced piece of kitchenware.
That is to guarantee that future outcomes will be better.
The idea is that non-stick products combine the best of both worlds: superior heat conductivity and cooking with the easy release of non-stick pans.
But they also carry the risk of chemical exposure if used improperly and you won’t get any fond.
Purists will argue that the non-stick variety is a Frankenstein and should not even be placed in the same category as “true” stainless steel.
But considering how many people struggle with regular stainless steel, it makes sense to try to attract these dissatisfied customers with such a product.
Depending on which camp you fall into, you will probably have a strong opinion on the is stainless steel non-stick debate.
And if you have not yet jumped on the stainless steel bandwagon, you’ve got a difficult choice to make.
A Chef’s Answers to Your Common Questions
1. Is stainless steel naturally non-stick?
Strictly speaking, stainless steel is not a non-stick surface.
Unlike pans coated with polytetrafluoroethylene, stainless steel has a porous surface that expands and contracts with heat.
When food is added to a pan that has not been properly prepared, these microscopic pores grab the food.
This leads to the sticking and tearing you often see with delicate items like eggs or fish.
2. Why does food stick to stainless steel even when I use oil?
Sticking usually happens because the pan was not at the correct temperature before the food was added.
If the pan is too cold, the oil does not fill those microscopic pores properly.
If the pan is too hot, the oil can burn or break down before it creates a protective barrier.
This causes the food to bond directly to the metal surface.
3. How do I use the Leidenfrost Effect to make my pan non-stick?
The most effective way to prevent sticking is to preheat your pan until it reaches a specific temperature where water droplets bead up and dance across the surface.
This physical phenomenon creates a thin layer of vapor that keeps the food suspended just above the metal.
Once you see the water beads glide without evaporating immediately, you can add your oil and then your food for a naturally non-stick experience.
4. Does the type of oil I use affect the non-stick quality?
Yes, because every oil has a different smoke point and chemical composition.
For the best results with stainless steel, you should use oils with a high smoke point, such as avocado or grapeseed oil.
Lower smoke point fats, like butter or extra virgin olive oil, can carbonize quickly at the temperatures required for a non-stick surface.
This creates a sticky residue that is difficult to clean.
5. Can you season stainless steel like a cast iron skillet?
While you can technically create a temporary non-stick coating through a process of heating oil until it polymers on the surface, it is not permanent.
Stainless steel is designed to be non-reactive and smooth, so it does not hold a seasoned layer as effectively as porous cast iron or carbon steel.
Most professional cooks prefer to simply use proper heat management for each individual meal rather than trying to maintain a long-term seasoning.
6. Why is sticking actually considered a benefit for some recipes?
In the world of professional cooking, a little bit of sticking is a good thing because it creates fond.
Fond is the collection of browned, caramelized bits left at the bottom of the pan after searing meat.
These bits are the foundation for pan sauces and gravies.
They are only possible because the stainless steel surface allowed for that specific level of contact and caramelization.
7. Is it safer to use stainless steel than traditional non-stick pans?
Stainless steel is widely considered one of the safest materials for cookware because it is non-reactive and does not leach chemicals.
Unlike some non-stick coatings that can release fumes if overheated, stainless steel remains stable even at very high temperatures.
As long as the cookware is high quality and does not contain lead or high levels of nickel that could migrate into food, it is a durable and safe choice for any kitchen.
Bonus Tip:
If you do end up with stubborn, stuck-on food, do not scrub it with steel wool immediately.
Deglaze the hot pan with a splash of water or vinegar while it is still on the burner.
The steam and acidity will lift the food particles naturally, making the cleanup process much faster without scratching your polished finish!