Stainless steel pans have optimal heat distribution and very good heat conduction, making it possible to cook on a low flame. When the pan is sufficiently warm, you only need to lower the flame 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 use butter: add it to the pan and wait until the butter has stopped foaming, the pan is at the right temperature.
3. If you use oil: add the oil to the pan when it is hot: you can check this by letting a few drops of water fall into the pan: do small droplets form and swirl 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 will do the rest.
5. If the meat sticks to the pan, do not try to loosen it but wait; the meat will release on its own once it is properly seared and you can then turn it over.