Stainless steel pans have optimal heat distribution and very good heat conduction, making it possible to cook on a low flame. Once the pan is sufficiently heated, you just need to lower the heat and the pan does the rest.

Cooking in a stainless steel pan:

1. Preheat the pan (for induction: without boost or turbo)
2. If you are using butter: add it to the pan and wait until the butter has stopped bubbling, then the pan is at the right temperature.
3. If you are using oil: add the oil to the pan when it is hot. You can check by letting a few drops of water fall into the pan: do they form small beads that roll around? The pan is at the right temperature, add the oil.
4. Now that the pan is at the right temperature, reduce the heat source by half and add the ingredients to the pan. The pan does the rest.
5. If the meat sticks to the pan, do not try to remove it, just wait. The meat will release itself once it is properly seared, and you can then turn it over.