No aspiring home chef should be without a piece of cookware like a stainless steel Viking Casserole Pan. It’s a sleek and beautiful workhorse down to its core and because you can saute in it, fry in it, roast in it and even bake in it, you could quite easily replace three pieces of cookware with just this one.

The Viking Casserole Pan—Quite the Beauty!

No aspiring home chef should be without a piece of cookware like a stainless steel Viking Casserole Pan. It’s a sleek and beautiful workhorse down to its core and because you can saute in it, fry in it, roast in it and even bake in it, you could quite easily replace three pieces of cookware with just this one.

Over the years I have developed a love for stainless steel cookware. With the exception of one non-stick crepe pan, stainless and ceramic are all I use. So when Viking, the fine purveyors of kitchen appliances of awesomeness, asked if I would test drive the 3.4 Quart Viking Professional Stainless Steel Casserole Pan (affiliate link) it was an easy peasy “YES!” (Of note: I was not financially compensated for this post. I received a sample for review purposes. Opinions are completely my own.)

This Viking Casserole Pan is a beauty, a real kitchen showstopper! But it’s beauty goes beyond its shiny exterior. The fact that it is multifunctional won me over. I have simmered, sauteed and fried to perfection in it. It is dishwasher, broiler and oven safe (up to at toasty 600˚F). And its perfectly flat cooking surface makes it ideal for glass top and induction cooktops.

This pan is a beauty, a real kitchen showstopper! But it’s beauty goes beyond it’s shiny exterior. The fact that it is multifunctional won me over.

I’ll admit that after unboxing the shiny, new Viking Casserole Pan I wondered how long it would remain just that—shiny and like new. So I did a little research and came up with 8 Tips for the Use and Care of Stainless Steel Cookware that I plan to religiously follow. I plan to keep this Viking Casserole Pan around for a long time, and shiny and pretty at that!

The Use and Care of Stainless Steel Cookware

1. Hand Wash and Dry. While most cookware are dishwasher safe, the bumping in the dishwasher combined with the lyes in the soap are harsh to the material. Soak in warm soapy water, hand wash and buff dry with a soft cloth. Do NOT use steel wool, scouring pads, bleach or strong abrasive cleaners.
2. Add Fat to the Cold Pan. When using oil, butter, or margarine add to a cold pan before preheating. Do not preheat stainless steel cookware empty.
3. Do Not Overheat. Overheating can cause brown or blue stains. Food films not removed will cause discoloration on the pot when reheated. These are cosmetic and will not affect the function of your cookware.
4. Iron in Water. Large amounts of iron in water may cause stainless steel pans to appear rusty.
5. Scratching. Scratches are inevitable with everyday use and will not affect the performance of the pan.
6. Avoid Salt Damage. Direct contact with salt crystals may cause stainless steel to pit or become discolored with white spots. Always add salt after food begins to cook. Again this does not affect cooking performance but dulls the cookware’s appearance.
7. Watch Liquid Levels. Do not allow cookware to boil dry. This can cause excessively high temperatures that can result in permanent discoloration and damage (done it).
8. Rainbow Stains. Certain foods at certain temperatures can cause a rainbow-like stain. These are usually easily remedied with a bit of vinegar added to the soapy soaking water or wiped on with a soft cloth after washing. Rinse well and buff to a shine.