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Stainless steel pairs durability with a clean, modern look and is a favourite across UK kitchens. Multi‑ply bases spread heat evenly to curb hot spots, and brushed finishes hide everyday marks. With the right preheat and a touch of oil, you can sear, sauté and deglaze for fond‑rich sauces. It’s tolerant of metal utensils and dishwasher cycles, simplifying care in busy homes.
Heat the pan until a drop of water skitters, then oil and cook—this helps reduce sticking. For stubborn residue, simmer water with a little washing‑up liquid, then wipe clean. Choose riveted handles and flared rims for controlled pouring. Stainless steel shines for browning protein, tossing veg and building sauces without flavour transfer.
A good stainless set complements non‑stick pieces, adding high‑heat capability and longevity for everyday UK cooking.
FAQ
Q: Why does food stick to stainless steel?
A: Insufficient preheat or too little oil is typical; let the pan reach temperature and use a small film of oil.
Q: Is stainless steel dishwasher safe?
A: Most is; dishwasher cycles are convenient, but handwashing preserves shine. Check maker guidance.
Q: Can stainless steel be used on induction?
A: Yes—look for magnetic, flat bases and multi‑ply construction for even results.
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