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Stainless steel is sturdy, sleek, and can be used to cook pretty much anything, making it the cookware material preferred by most professionals. Unlike its nonstick counterparts (which we still love!), stainless steel can handle high temperatures and metal utensils without the risk of damage. Cast-iron pans share many of the same benefits as stainless steel, but they tend to be heavier and bulkier—not ideal for moving around small kitchens or transferring from the stove or oven and to the table.
Then why isn’t everyone cooking with stainless steel? Well, there is one main deterrent: Unlike a seasoned cast-iron skillet or ceramic-coated nonstick pan, things tend to stick in stainless steel, if used improperly. Because of that, many home cooks—especially those who are just getting comfortable in the kitchen—avoid the material entirely. We’re here to say: Don’t let that fear stop you from cooking with stainless steel. Just follow a few key pieces of advice from the pros in our Test Kitchen, and you’ll find that cooking with these sturdy, long-lasting pans isn’t nearly as daunting as it seems.
