Congrats, you’ve bought your first stainless steel pan!
But…now what?

Don’t worry—learning how to use it effectively is easier than you think. In this guide, we’ll share some tips and tricks to help you master your stainless-steel cookware, followed by a few delicious recipes to inspire your next meal.

Pre heat the Pan Properly

Stainless steel is highly conductive, so it heats up quickly and retains heat evenly. Before adding any oil or food, preheat the pan over medium heat for a minute or
two. To check if it’s ready, sprinkle a few drops of water in the pan. If they ‘dance’ across the surface, you’re good to go!

Use Enough Oil

Stainless steel isn’t naturally nonstick, but with the right technique, you can prevent food from sticking. Add a thin layer of oil or butter after preheating the pan. Let it heat up until it shimmers before adding your ingredients.

Don’t Overcrowd the Pan

Cooking in batches allows even browning and prevents steam from building up, which can cause food to stick. This is especially important for sautéing vegetables or searing proteins.

Let the Meat or Fish Rest Before Flipping

When adding meat or fish to the hot pan, resist the urge to touch or move it in the first few seconds. Let it sear undisturbed, so it develops a natural crust. You’ll know it’s ready to turn when the pan releases it on its own—just give the pan a gentle shake. If the food moves easily, it’s time to flip!

Control the Heat

Avoid using high heat unless you’re boiling water or searing meat. Medium or medium-high heat is usually ideal for most tasks. Stainless steel retains heat well, so you rarely need to crank up the burner.

Use the Right Utensils

Stick to silicone, wood, or stainless-steel utensils to prevent scratching the surface of your cookware.

De-Glaze for Easy Cleanup

After cooking, don’t stress if there’s food residue stuck to the pan. Simply de-glaze it by adding a splash of water, wine, or stock to the hot pan. Use a spatula to scrape up the flavourful bits—it’s great for making sauces, too!

Now that you’ve got the basics covered, you’re ready to start creating magic in your kitchen. Below, you’ll find some fantastic recipes, created by our own brand ambassador Silvia Colloca and perfect for your stainless-steel cookware. Let’s get cooking!

Lemon & Capers Pan Fried Chicken with Cucumber & Avocado Salad

Pan-fried chicken scaloppine, delicately seasoned and topped with a zesty lemon and caper butter sauce, served alongside a refreshing cucumber and avocado salad with crisp radishes. Cook like a pro with the with Per Vita Skillet for a flawless finish.

Serves 4

Ingredients

  • 4x chicken bread fillets, pounded to 1/2 cm thick
  • 3 tablespoons of extra-virgin olive oil
  • 2 tablespoons of butter
  • plain flour (or rice flour for a GF version) for dredging
  • salt and pepper for seasoning
  • juice and zest of 2 lemons
  • 1 tablespoon baby capers in vinegar, rinsed
  • 1-2 cucumber cut into 1 cm cubes
  • 1 large has avocado cut into 1 cm cubes
  • 4 radishes, thinly sliced
  • 2 tablespoons of extra -virgin olive oil
  • Squeeze in juice of 1/2 lemon
  • salt and pepper for seasoning

Method

  1. Start by mixing avocado cucumber, 2 tablespoons of extra -virgin olive oil, juice of 1/2 lemon, radishes in bowl, season with salt and pepper and set aside.
  2. Dredge the chicken in flour and shake off the excess.
  3. Pre-heat you pan (always do the water droplet test!), once hot enough, add the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 1-2 minutes or until golden.
  4. Squeeze in the lemon juice and the second tablespoon of butter and cook over medium-low heat for 1 minute or until the sauce is thick. 
  5. Serve the scaloppine drizzled with sauce and with the avocado and cucumber salad.

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