others are more likely to damage your pan and may even shorten its lifespan. It turns out that some of the main complaints you have about cooking with stainless steel might be because of user error, even if you're a seasoned cook. In fact, once you correct what you've been doing wrong with your stainless steel cookware, you might use them just as often or more than your non-stick pans, especially if you're worried about non-stick forever chemicals.
First off, Djadane assures us that as a baseline stainless steel is oven-safe. "It's one of the main advantages of using stainless steel, as it remains the most stable cooking material," he explains, "even at very high temperatures." Djadane notes that stainless steel pots and pans can start to change color at very high temperatures above 779 degrees Fahrenheit, but even at those intense levels they stay stable.
Whether you are simply frying an egg or making a nice fluffy omelet, you could confidently do it on your Teflon-coated pan knowing the eggs would slide off once cooked. Stainless steel is far less forgiving. Eggs often cling to the surface, and most people try to fix this by reaching for more fat, hoping to create a slick non-stick layer. This is a mistake.
