• Stainless steel cookware is durable and stylish.metal pans image by araraadt from Fotolia.com
  
  Stainless steel cookware is a favorite of professional chefs, particularly sauciers. Stainless steel skillets are designed to cause some sticking of food to the bottom surface of the pan. The caramelized food particles are then used to make sauces, stews, soups or glazes. If you aren't a saucier, food sticking to your pans is a problem, but several strategies can help prevent sticking.
  
  

Cleanliness

• When food sticks to a stainless steel skillet, small particles may remain even after thorough washing. When you use the skillet again, each food particle creates a contact area that promotes sticking and subsequent burning even if you thoroughly coat and heat the pan before adding food. To prevent contact areas from forming on steel skillets, soak the pan in a solution of warm water and dish soap for several hours before scrubbing with a textured sponge. For particularly tough areas, scrape the excess food away with a plastic scraper designed specifically for removing food particles.
  
  

Temperature

• The temperature of both the skillet and the food may promote sticking. Before adding anything to a steel skillet, treat the pan with either oil or cooking spray and heat it. If the oil is not warm enough, the food may rest on the bottom of the pan without cooking for several minutes, resulting in a bond between the food and the pan. Do not add food to the skillet until you hear or see the oil sizzling or popping. Extremely cold food also causes sticking; thaw all foods before placing them in a prepared steel skillet. If you are short on time, microwave the food briefly per your microwave's preset time guides before placing it in the prepared skillet.
  
  

Cooking Time

• Both cooking time and cooking temperature affect sticking. A thoroughly-heated pan should prevent a large amount of sticking, but the arrangement of food in the pan may cause sticking. Leave space between each food item in the pan; if food is cramped or piled, heat does not circulate efficiently and results in uneven cooking, burning and sticking. Moving the food frequently also causes sticking. At peak heat, most foods adhere to the bottom of a steel skillet. However, once the heat recedes, many foods release from the pan and do not leave particles behind. If food is stuck to the pan during cooking, remove the pan from the heat and let the temperature fall a bit before trying to remove the food again.