Is stainless steel cookware nonstick?

No, not unless it has an added nonstick coating on top of the stainless steel construction. You can reduce the “stick” of stainless steel by using oil while cooking, but a shiny stainless steel surface will not release as easily as a dedicated nonstick pan.

Do you need to season stainless steel cookware?

No. The beauty of stainless steel is that it’s relatively low maintenance compared to carbon steel or cast iron, both of which require seasoning and special upkeep.

How do you remove burnt food from stainless steel cookware?

The best way to remove burnt food is to add water to the pan, gently heat it on the stove, and use a stiff spatula to scrape away any food particles. If that doesn’t work, you can turn to more abrasive cleansers, like Bon Ami or Barkeepers Friend, in conjunction with a scrubber to aid in removing any stubborn burnt residue.

What is the difference between stainless steel and hard-anodized cookware?

While stainless steel is made from, well, steel, hard-anodized cookware is made of electrochemically treated aluminum that features an oxidized top layer that acts as a nonstick coating. While they are both very durable and available at an array of price points, the biggest difference is that stainless steel is non-reactive while hard-anodized aluminum could potentially react to acidic sauces and ingredients.

Can you use metal utensils on stainless steel cookware?

Yes, as stainless steel is fairly resistant to scratching. But if you want to prolong the life of your pans, avoid using sharp utensils whenever possible.