Sticky properties of stainless steel can be advantageous for achieving great browning on proteins.
However, you don’t always want things to “grab” onto the pan, but mastering your stainless surface takes a bit of finesse. Reader James Z wrote in with some advice on how to mitigate stickage.
“I’m amazed how many folks have not heard of the “water ball test” or more accurately the Leidenfrost Effect and how it prevents a protein from sticking to a screaming hot stainless steel skillet. Essentially, if the pan is heated properly once you introduce a protein that’s been pat dried it won’t stick. The moisture in the protein that contacts the pan immediately vaporizes and gets trapped between the pan and protein lifting it and creating a barrier. It’s amazing and awesome to see. I immediately give my protein a super quick shake after putting it in the pan to ensure it doesn’t stick (never has in over 10 years of using this technique) and off we go! A great sear and NO sticking.”
Perhaps you’ve seen clips of this effect on social media — it’s a helpful trick, so we’re glad it’s catching on. Some people call this technique the “bead test’, which you can see in action here.
