Material
Stainless steel refers to a metal alloy that is constituted from at least 10.5 percent chromium and at least 50 percent iron. The presence of chromium in the stainless steel acts as a protective layer to prevent the corrosion of the underlying iron ore, which is why stainless steel has a reputation for a higher resistance to staining compared to regular steel. The durability of stainless steel also makes it an ideal material for cookware, although sticking can be an issue. Unlike seasoned cast iron pans, which have a thin coating of oil cooked into the surface but are still vulnerable to rust, stainless steel pans require the manual addition of oil.
Causes
The heating of food activates a chemical process that involves interaction between the food and the cooking surface. The type of cooking surface is significant, especially if it is metal. Depending on the temperature reached, heating results in the formation of bonds between the food and the iron in stainless steel. Foods that are higher in protein, such as meats, are more likely to stick than less protein-rich ones. Furthermore, other factors like the cleanliness of the pan surface or the temperature of the food when it is cooked will affect the chances of its sticking to the surface. A pan that has not been thoroughly cleaned will likely have bits of food particles that will increase the contact surface. Also, colder meat is more likely to stick to stainless steel than meat that has been sitting at room temperature.
Reducing Stick
The use of cooking oil prevents food from sticking to a stainless steel pan. As a viscous liquid, oil functions as a buffer and fills the microscopic imperfections on the pan to provide a consistent cooking surface. Ensure that the oil is hot before adding any food by starting with a cold oil and cold pan or by adding cold oil to a pan that has been heated. When the oil is hot enough, it will spread easily over the pan. You can also visually check the heat by splashing a few drops of water into the surface. If the drops vaporize upon contact, then the oil should be sufficiently hot enough to prevent sticking.
Tags: stainless steel, cooking surface, that been, between food, into surface