How Do You Cure Stainless Steel Pots & Pans?
Stainless steel pots and pans do not need curing or seasoning in the same way cast iron cookware does. The quality of your stainless steel cookware and the way you use it makes all the difference in the world. Your stainless steel pots and pans consist of 18 percent chromium and 8 to 10 percent nickel with percentages listed as 18/0, 18/8 or 18/10. Look for stainless steel in 18/10 grades and look for a base made of 1 mm or larger in copper or 3 mm or larger in aluminum, as recommended in “The Gadget Guru’s Guide to the Kitchen” by Andy Pargh and John Kelley. Pre-heat your stainless steel pot or pan, then add oil. Allow the oil to heat up before adding food. This “hot pan, cold oil” technique works in a similar way as curing and prevents food from sticking. “The oil quickly sears the outside of the food and causes water to be released from the food. This layer of water vapor (steam) lifts the food atop the oil film and keeps it from touching the hot pan surface. If the oil is not hot e
