Skip the Seasoning: Stainless Steel Cookware Made Easy

Seasoning cast iron might get all the attention, but not all cookware needs the same kind of maintenance. In fact, one of the biggest perks of stainless steel is what you don’t have to do. No oil-curing, no long baking process—just clean, efficient cooking with zero fuss.

At Caraway , we design stainless steel cookware that’s made for real life. Our non-toxic, easy-to-clean sets skip the seasoning step entirely, without sacrificing performance.

Whether you’re making a quick weeknight sauté or simmering something slow on a Sunday, here’s how to get the most out of your stainless steel—no seasoning required.

Why You Don’t Need To Season Stainless Steel

Seasoning is great for cast iron. But with stainless steel? Totally unnecessary.

Unlike cast iron, which needs a layer of polymerized oil baked into the surface to prevent rust and sticking , stainless steel is naturally non-reactive and durable on its own. It doesn’t rust, chip, or need to “build up” over time. In fact, adding seasoning to stainless steel can actually cause uneven cooking or sticky spots if done incorrectly.

What makes stainless steel cookware like ours so easy to work with is its composition. Caraway’s 5-ply stainless steel features an aluminum core sandwiched between layers of stainless for fast, even heat without hot spots. It’s designed to perform from day one—no seasoning step required. Just wash, dry, and cook.

Tips for Cooking With Stainless Steel

Once you understand how stainless steel responds to heat, you’ll wonder why you ever fussed with anything else. A few small shifts can take your experience from “why is this sticking?” to “how did I ever cook without this?”

Preheat Properly

Give your pan a minute or two over medium heat before adding oil. You’ll know it’s ready when a drop of water dances across the surface instead of sitting still. This helps create a temporary barrier that minimizes sticking and makes cleanup easier.

Add Oil After Preheating

Pour your oil into the hot pan (not before), then swirl to coat. This helps the oil bond with the surface and prevents food from clinging. Use oils with moderate to high smoke points, like avocado or grapeseed , depending on your heat level.

Let Your Food Release Naturally

Protein wants to stick at first, especially things like chicken or fish. But if you give it a minute or two, it will naturally release when it’s ready to flip. Don’t fight it. Let the pan do its job.

Control Your Heat

Stainless steel retains heat well, so medium is usually more than enough. High heat is great for boiling water, but for searing, sautéing, or browning, you’ll get better results with medium to medium-high heat.

Deglaze Like a Pro

Those browned bits left behind after cooking? That’s flavor. Add a splash of broth, wine, or water and scrape with a wooden spoon to lift them into your sauce. Stainless steel shines in moments like this, literally and figuratively.

The Bottom Line

Stainless steel doesn’t need a learning curve. It just needs a spot on your stovetop. With no seasoning required and the versatility to tackle everything from delicate sauces to high-heat sears, it’s a go-to for home cooks who want performance without the maintenance.

At Caraway , we took everything people love about stainless steel—durability, responsiveness, longevity—and elevated it with a cleaner, safer design. Our Stainless Steel Cookware is crafted without any toxic coatings or hidden materials, so you can cook with confidence, clarity, and zero compromises. What’s not to love?

Sources:

What happens when you season a cast iron pan | PBS

Healthy Cooking Oils | American Heart Association