There’s nothing quite like pulling a tray of muffins out of the oven, only to leave half of them behind in the pan...
If you’ve recently switched from non-stick bakeware to stainless steel, you might expect sticking to be part of the deal. The good news? It really doesn’t have to be.
Stainless steel is uncoated, so it doesn’t have the slippery surface you might be used to with traditional non-stick bakeware. But in most cases, preventing food from sticking is surprisingly simple: grease your pan well before you start.
That’s it. No complicated technique and no need to completely rethink the way you bake.
At The Low Tox Project, we specialise in uncoated stainless steel bakeware made for everyday kitchens. Here’s what we’ve learnt about getting an easy release from stainless steel, from muffins and cakes to roast veggies and savoury bakes.
Why does food stick to stainless steel bakeware?
Stainless steel doesn’t have a non-stick coating, so food is in direct contact with the surface of the pan.
Adding a layer of butter or oil between the food and stainless steel helps create the release you’re looking for. For many recipes, a good, even layer of grease is all you need.
Some foods are naturally stickier than others, particularly sugary bakes, delicate cakes, or recipes made with alternative flours. But that doesn’t mean stainless steel is difficult to use. You might just need a little extra preparation for those particular recipes.
1. Start with a well-greased pan
If there’s one tip to remember, make it this one. Grease the base and sides of your bakeware thoroughly before adding your mixture or food. For muffin pans, make sure you get into the sides and bottom of each cup rather than giving the surface a quick swipe.
Depending on what you’re making, you can use:
- Butter
- Olive oil
- Coconut oil
- Ghee
- Your usual cooking oil
A pastry brush is handy for spreading oil evenly, particularly around corners and curves. And don’t be afraid to use a decent amount. If you’ve switched from coated bakeware, you may simply need a little more than you’re used to.
2. For delicate bakes, add a light dusting
Most recipes won’t need anything beyond greasing, but cakes and other delicate bakes can benefit from an extra layer of protection. After greasing, lightly dust the pan with flour and tap out the excess.
Depending on the recipe, you could also try:
- Cocoa powder (for chocolate bakes)
- Almond meal
- Desiccated coconut
- Breadcrumbs (for savoury loaves or bakes)
Think of this as an optional extra rather than something you need to do every time you use stainless steel.
3. Give muffins and cakes a few minutes before turning them out
Sometimes a bake that seems stuck just isn’t ready to come out yet. Let muffins, cakes and slices rest in the pan for around 5–10 minutes after removing them from the oven. This gives them a chance to firm up slightly before you turn them out.
If needed, gently run a butter knife or small spatula around the edge to help loosen them. Just don’t leave delicate bakes sitting in the pan indefinitely. You’re looking for a short rest, not a complete cool-down.
4. Know when lining is useful
There’s no prize for refusing to use baking paper. For particularly sticky recipes, very delicate cakes or slices that you want to lift cleanly from the pan, lining can still be the easiest option.
For everyday muffins, roast vegetables, biscuits and plenty of other recipes, however, a properly greased stainless steel surface will often do the job beautifully.
What about roasting vegetables and savoury foods?
The same basic principle applies: use enough oil. Toss vegetables thoroughly in oil before spreading them across your stainless steel tray, and avoid overcrowding the pan if you’re looking for those lovely crisp, roasted edges.
It can also help to let food cook before trying to move it. If something is resisting your spatula, giving it a little longer to brown can sometimes help it release more easily.
What if something is still sticking?
Before changing your recipe or assuming stainless steel isn’t working for you, start with the simplest fix: try a little more grease next time and make sure the entire cooking surface is covered.
If one particular recipe continues to stick, you can then experiment with flouring or lining the pan. Different recipes behave differently, but you shouldn’t need a complicated routine every time you bake.
Why choose uncoated stainless steel bakeware?
One of the things we like most about stainless steel is its simplicity. There’s no non-stick coating to scratch, peel or flake, and you don’t need to treat your bakeware like it’s precious. Good-quality stainless steel is durable, reusable, dishwasher-safe and designed to be used again and again.
And once you realise how easy it can be to get a clean release, switching from coated bakeware feels a whole lot less intimidating.
Stainless steel doesn’t need to be difficult
If you’ve heard that stainless steel bakeware is tricky to use, we’d like to put that one to bed. For most everyday baking, grease it well and bake as usual. Some recipes may benefit from flouring, lining or a few minutes of cooling time, but these are useful extras rather than a long list of rules you need to follow.
And if something does stick occasionally? It happens. Soak the pan in warm soapy water, clean it up and try a little more grease next time.
For more practical stainless steel tips, take a look through our Insights, including our stainless steel cleaning guide and common stainless steel issues guide. Or explore our range of uncoated stainless steel bakeware, made for everyday baking without the coatings.
