Stainless steel pans keep sticking? Chefs say it's not the pan — here's what you're doing wrong

"A thin metal fish spatula is one of my favorite tools for stainless steel pans," says Bernstein. "It gets underneath the food without tearing it apart, and I use it for more than fish.  When cooking skin-on fish, I also give it a gentle press with the spatula for the first few seconds so the skin stays flat against the pan.  That helps it cook evenly and get crisp."

I also love using a fish spatula to flip pancakes and grilled cheese, and to transfer cookies from my baking sheet to a cooling rack. It really is one of my most-reached-for kitchen tools — so versatile.

You know those pesky oil spurts that can fly out of a hot pan? There's a remedy for them: "I like to use a splatter guard or screen to make cleanup easier," says Sramek. All you do is place one of these mesh rounds over your skillet, and it'll help keep hot grease in the pan and out of your eyes (and off of your counter).

This highly rated trio includes sizes to fit 9.5-, 11.5- and 13-inch pans, and each one has little "feet" that'll prop them up to keep surfaces clean.

Cleaning a stainless steel pan might sound like a nightmare, but there's one product culinary pros swear by for a spotless finish that requires less elbow grease than you'd think. "Bar Keeper's Friend is great for removing discoloration and heat stains from oil," says Sramek, and I have to agree.

In the photo above, you can see the bottom of my stainless steel pan, part of which was cleaned using Bar Keeper's Friend, and part of which wasn't. All you do is wet your pan, sprinkle some of the cleansing powder over the surface, gently buff away the mess and rinse clean. (I sometimes let the product sit for a minute before I start scrubbing really tough stains.) It's something you'll use outside of the kitchen as well, as it's ideal for everything from bathroom grout and ceramic to glass.

If you're in the market for a stainless steel pan, this is our "best budget" pick of the skillets we tested. "I had high hopes for the company's stainless steel skillet and was duly impressed with its performance," says our tester, a French Culinary Institute alum.

She says that for just $40, "this pan's quality can't be beat," adding, "It's oven-safe up to 500°F, which means you should still be able to zap it under the broiler for a minute or two when you want extra browning on top of food. Though the brand says the pan is dishwasher-safe, we always recommend handwashing cookware for a longer lifespan. I found that the cooking surface on this Tramontina pan showed some discoloration and marks (see photo above) right away, but that won't affect its performance."

If you're willing to spend a bit more, this is the pan our tester deemed "best overall": "There wasn't much not to like about the Made In Stainless Steel Pan!" she says. "At 2.25 pounds, it maneuvered well from the range to the oven and felt balanced while I seared chicken thighs, sautéed onions and deglazed the pan. I also really enjoyed the handle (which isn't something I had thought much about prior to this round of testing) because it stayed cool on the stove."

"This pan is made from 5-ply clad stainless steel, and if you're wondering what that means, that's totally fair. Most stainless steel pans are constructed of layers of metal bonded together; 'clad' refers to the process of layering the metals, so 5-ply means five layers. Because stainless steel is not the best conductor of heat on its own, it's usually layered with aluminum (as it is with this pan) or copper for improved heat distribution/retention and durability. This helps the pan produce a deep golden-brown sear on proteins like chicken or steak and ensures it will perform at high temperatures. All of this translates to an exceptional skillet that you will be able to rely on for years."

(For the record, I was inspired to purchase this pan after reading her review, and it's been worth every penny so far.)

Not ready to invest in a top-of-the-line stainless steel skillet? This budget-friendly option is a good place to start. For under $40, you get a 12-inch pan with a lid, an ergonomic handle and compatibility with all cooktops. That's plenty of room for everything from searing chicken thighs to sautéing vegetables.

And while we haven't tested this one ourselves, shoppers have plenty of good things to say about it. Reviewers praise its sturdy construction, even heating and easy cleanup. "I’ve been using this pan for a while now, and I’m very impressed. It heats up evenly, cooks food beautifully, and nothing burns when used properly. The stainless steel feels sturdy and high quality, and the lid fits perfectly," one reviewer wrote.