If you’ve made my recommended leap into trying stainless steel tri-ply cookware and want it to be non-stick, it’s fast and easy. Here’s how:

Seasoning:

Heat a stainless steel skillet over medium or medium-high for 2 minutes. Add enough vegetable oil to coat the entire bottom of the pan with a ⅛ inch of oil. It’s important to use an oil with a high smoke point (corn oil, canola oil, grapeseed oil, peanut oil, safflower oil, sunflower oil). Heat the oil until wisps of smoke begin to appear (5-8 minutes, depending on type of oil). When the oil begins to smoke, remove the skillet from the heat and cool the oil completely. Once cool, pour out the excess oil and wipe up the remaining oil in the skillet using a paper towel or two. You have now created a nonstick surface.

Cooking:

In order to avoid sticking and achieve the best results, heat the skillet for 2 to 3 minutes before adding oil to cook. (Yes you should still use a little oil or butter.)

Cleaning:

Soak it! This rule applies to both stainless steel and cast iron. Once the pan is cool, fill it with warm water and allow it to just sit that way for 15 minutes or so. Then use a non-abrasive brush or sponge and a little dish soap and just wipe it clean. Yes, most of the time, it really is that easy. White spots or discoloring? Sprinkle baking soda on the spots and add vinegar. Let it sit for a few minutes, and rinse clean. If some spots remain, repeat the process and rub the spots with a sponge or your fingers.

Experience will teach you more about your particular pans. Will they be perfectly non-stick? Probably not. But I think you’ll be pleased with the minimal clean-up needed for your beautiful stainless steel.