Cooking with Stainless Steel

Happy June, People.

My kids donned rain boots and grabbed umbrellas for some fun in the rain.  Or mist, as it were.

Rainy Summer Day

Here on the west coast, rain in June is just plain weird.  More weird than day-time high temps in the 50’s.  Yikes!

We spent the morning at ballet rehearsal, a quick lunch, then naps for kiddos.  What is a mom to do when 4PM rolls around, it’s raining and cold outside, and there’s nothing to make for dinner?

Surrounded by hungry people.  We have breakfast of course!

Hungry Little Hands

Have you tried Stainless Steel Cookware?

All-Clad is my favorite cookware, and this happens to be my favorite (most used) piece.

All-Clad Copper Core Sauté Pan, 4-Qt Source: Williams-Sonoma

I gave up plastic/silicone cooking utensils and “non-stick” cookware years ago.  I got tired of dropping $200+ on a skillet every couple years, then watching the finish burn, scratch and bubble.

“Oh, but how do you cook eggs?”  That’s always the first question I get when the topic of cookware comes up.

See those fluffy scrambled eggs?  Those were cooked in my Stainless Steel All-Clad Copper Core 4-Qt skillet exactly like the one above.

Here’s the secret to cooking in Stainless Steel.

I’ll warn you ahead of time.  This goes against everything we have learned about cooking with non-stick cookware.

When cooking things like fish, don’t touch it until the heat from cooking releases the food from the surface.  When the food first goes into the skillet, it will stick to the pan like velcro, but then the food starts to release from the surface as it cooks.

For beautiful fluffy scrambled eggs, I used a tip I got at a Wiliams-Sonoma Cookbook Club Class.  Add one tablespoon of water for each egg.  Lightly whip the eggs, then scramble as usual.  *As soon as* the eggs start to get firm, turn off the heat and scoop the eggs out of the pan as quickly as possible with two little ones pulling on your apron strings.

Here’s how my pan looked after scrambling eggs.  And what was left of the scrambled eggs.

Scrambled Eggs

Easy Clean-Up Stainless Steel

This pan cleaned up easily with regular soap.

In spite of it’s name, over time the surface of Stainless Steel can tarnish and stain a little. Bar Keepers Friend will make Stainless Steel cookware look new again.



It looks like it’s gonna be raining again tomorrow.  I’ll see if I can put off my run to the market one more day.  I will use up leftovers: eggs, brocolli, rice and whatever else I can find) to make fried rice.  Check back later to see how that turned out.

Do say.  What is your favorite cooking tool?  And what do you scrounge up from the fridge to feed hungry people?

Have you tried Stainless Steel cookware?

I’d love to hear from you!  You can leave a comment below.

*Note: I am not being paid or receiving any goodies from anyone.  These are just the things I love.


  1. Evelin says:

    :) Hello! You’re a newbie like me! I love All-Clad myself! My favorite “I can’t live without” piece is my 5.5 qt All Clad Dutch oven! I cook a lot of traditional Hispanic foods that simmer long, and VERY slow! :) It does the trick! Love the look of that breakfast! I, too, am a southern belle at heart, and biscuits and hash browns warm my heart!!! :)

    • Denise says:

      Hello Evelin! That 5.5 Dutch Oven is on my list! :-)
      Do you have any good vegetarian recipes? I have *almost* mastered Spanish Rice, but it is still a work in progress.
      Thank you for reading my blog. I’m glad you’re here! :-)

      • Evelin says:

        :) I DO! We make a lot of vegetarian meals in Central America! Cuba, not so much (my step-dad is Cuban and I learned all there is to know about their cuisine through him and his amazing mother who passed away 3yrs ago)…they are carnivores! LOL…I will have to pass on my fav Veggie meal- Chiles Rellenos (Stuffed Peppers)! The Dutch Oven was a Christmas gift from my awesome hubby! Though I wonder sometimes about ulterior motives! LOL He knew he would benefit from it, right? 😉 The trick to the rice is to slightly sautee the rice along with the seasonings and onions/garlic before adding the water, this ensures the grain will stay whole and won’t get mushy! :)

        • Denise says:

          Please do post some great recipes (as long as they’re not ancient family secrets, of course!)

          The Chiles Rellenos sound de-lish!

          On the Spanish Rice, the first time I ever made it, I used a recipe from The basic instruction was sauté the rice, then add 1 cup chunky salsa in with the water. It turned out really great the first time, but every time after that when I’ve made it, it didn’t taste as good. I have no idea why! I’ve made it 3 or 4 times since then, and this last time I decided I would only make it one more time. After that, I give up! :( I don’t want to give up, I LOVE Spanish Rice!

  2. I love breakfast for dinner! And I love my All-Clad :)

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