"To make your stainless steel cookware behave more like a nonstick skillet, first, preheat your pan on medium-low heat. You can check if the skillet is hot enough using the water test: Drop a bit of water onto the pan and if it beads up, it's ready. Next, add your oil to the pan and let it heat. You'll know the fat is properly preheated when it's thin and shimmering. Both of these steps will ensure that food does not stick to your cooking surface."
"Removing excess grease or cooking oil and then pouring wine, vinegar, or just room-temperature water onto your pan while it's still on low heat on the stove will loosen those browned bits, so you can use a metal spatula to scrape them off the bottom of the pan; it almost feels like magic. Then, add a bit of butter to the pan to mix with the liquid and the fond and voila: You have an instantly sophisticated sauce, and an easier pan to clean."
Preheat stainless steel pans on medium-low heat to reduce sticking. Use the water test—drop a bit of water and wait for beading—to confirm appropriate pan temperature. Add oil and heat until it becomes thin and shimmering before adding food. Clean pans shortly after use while still warm but cool enough to handle, avoiding running cold water on a blazing hot pan to prevent warping. Deglaze seared pans with wine, vinegar, or warm water over low heat to loosen fond and create a pan sauce by finishing with butter. Use warm water to remove baked-on bits when not making a sauce. Wipe pans dry immediately to prevent water spots.
Read at Bon Appetit
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