HOW TO COOK WITH 316 SERIES COOKWARE
Cooking with stainless steel is simple and healthy, especially when you have the right pan to hand. From stackable saucepans and uncoated frying pans to woks and a low casserole, our 316 Series Cookware is crafted with a tri-ply construction for rapid, even heat distribution, helping you cook with confidence while locking in flavours and nutrients.
316 Series Cookware is the smartest choice for every kitchen, and every piece is designed to deliver optimum results. From precision pan-frying meat and fish to stir-frying and steaming vegetables, slowly simmering ragus and casseroles - and even cooking eggs, 316 Series Cookware is engineered for performance and designed for life.
For decades, stainless-steel cookware has been the go-to for professional chefs and passionate home cooks thanks to its high heat tolerance and versatility, seamlessly switching from hob to oven.
If you’re new to the party, cooking with stainless steel might seem daunting – a fresh culinary technique to master. But as the saying goes, practice makes perfect. And with a little patience, cooking with stainless steel is quick and simple to learn in just five simple steps.
Cooking with stainless steel is simple and healthy, especially when you have the right pan to hand. From stackable saucepans and uncoated frying pans to woks and a low casserole, our 316 Series Cookware is crafted with a tri-ply construction for rapid, even heat distribution, helping you cook with confidence while locking in flavours and nutrients.
316 Series Cookware is the smartest choice for every kitchen, and every piece is designed to deliver optimum results. From precision pan-frying meat and fish to stir-frying and steaming vegetables, slowly simmering ragus and casseroles - and even cooking eggs, 316 Series Cookware is engineered for performance and designed for life.
For decades, stainless-steel cookware has been the go-to for professional chefs and passionate home cooks thanks to its high heat tolerance and versatility, seamlessly switching from hob to oven.
If you’re new to the party, cooking with stainless steel might seem daunting – a fresh culinary technique to master. But as the saying goes, practice makes perfect. And with a little patience, cooking with stainless steel is quick and simple to learn in just five simple steps.
Practice makes perfect
Five steps for frying, sautéing, or searing with stainless steel
Prevents sticking and keeps your pan hot.
Follow our pre-heating guide here.
Add up to half a teaspoon of water – it should bead and dance across the pan when ready. Remove water.
Add oil and swirl to coat the base – the oil should simmer and not smoke. Now add the food.
Let the food lift away naturally from the pan before moving or turning. Adjust temperature as required.
For boiling, simmering, or steaming, pre-heating is not required. Use high heat only when boiling; add salt once water boils. Low to medium heat for simmering and gentle steaming.
Top tips for success
Don’t overcrowd the pan – you’ll risk lowering the temperature, encouraging food to stick.
Always ensure your meat and fish are at room temperature before adding to the pan. This will maintain optimum temperature and prevent sticking.
Never dry fry in a stainless-steel pan or wok: food will burn onto the surface.
Don’t use cooking sprays – they burn too quickly and will leave a scorched residue on the pan, causing food to stick.
TURN A HOUSE A HOME
Since 1955, we’ve crafted exquisite stainless-steel pieces for every room in the home.
From cutlery to cookware, kitchen knives to bathroom accessories, our timeless designs bring effortless style to everyday living. Meticulously designed for form and function, you can be sure whatever you choose is both beautiful and useful.
And wherever life takes them, our lifetime guarantee means your housewarming gift is made to move with them, wherever they call home.
Watch our how-to videos for perfect results
How to cook chicken breast
How to cook a fried egg
How to cook salmon
How to cook steak
Perfect for locking in flavour
As 316 Series Cookware is crafted in stainless steel, the pans are perfect for deglazing. Searing meat, fish or vegetables allows rich, caramelised browned bits to develop on the uncoated surface. Simply add stock, wine or broth, gently loosen with a wooden spoon, and you'll have the basis of a delicious sauce.
How to deglaze your pan
Deglazing is key to creating rich sauces and gravies, adding depth and complexity to dishes without adding extra fat.
Remove cooked protein or vegetables from the pan
While the pan is still hot, add a small amount of wine, stock, broth or warm water
Using a wooden spoon or spatula, gently loosen the browned bits from the bottom of the pan
Simmer gently and reduce to concentrate the flavour
Let’s cook
Six of the best recipes for stainless-steel cooking