IF IT'S THE LAST THING I DO!

[imgonnatrythis@sh.itjust.works]

I'm 90% cast iron, carbon steel, or stainless but you need to be pretty committed or pretty scared to not use any nonstick if you are a busy person. Sometimes the ease of throwing something on a nonstick with little to no oil and a fast easy cleanup or leave it with sauce sitting in it for a day or two and then deal with it later just can't be beat. The trick with nonstick is to avoid high heats and buy a new one every two years or so. Go cheap when doing so. I've found no real advantage of the expensive nonsticks over the cheap ones.

[ryannathans@aussie.zone]

I have been cooking on stainless for over a decade, if it's sticking or tough to clean you've done something wrong

Check the pan surface, it needs to be clean and smooth when starting

When starting, don't add food till it's hot

Never use scouring pads, it'll create grooves in the surface that make food stick

Barkeepers friend is fine but a freshly polished pan will stick at first

Anything stuck to a stainless steel pan will come off with water, if it doesn't you probably cooked too hot

[0ops@lemm.ee]

Hey you make eggs like me

[babybus@sh.itjust.works]

Some people don't want butterflies to die just to butter their pans...

[kusimulkku@lemm.ee]

Lmao here we go again

[kusimulkku@lemm.ee]

Might want to have it healthier

[kusimulkku@lemm.ee]

Trolling can be funny, but not when it's encouraging people to do actively hazardous stuff.

Lame

[anamnesis@lemmy.world]

I have never once cooked with a stainless steel pan and not had the food stick like crazy. Dump as much vegetable oil as you want in, let it heat up as much as you want, that tofu is sticking to the pan and getting ruined in stainless steel. I'm convinced that people who swear by stainless only ever cook meat.

[szyler@lemmy.world]

It's not unhealthy until you add sugar to give the good a resemblance of good taste after removing the fat.

[celliern@lemmy.world]

Usually you need hot pan as the water will vaporise and make a vapor layer that prevent sticking

For inox pan, it also avoid that the micro cracks in the metal move and expand during the cooking which tend to trap the food and make it stick a lot

But you should avoid to heat a non-stick pan without food as it can emit toxic fume if it reach a critical temperature

[valmond@lemmy.world]

Inox pan gang rise up!

[tdawg@lemmy.world]

If buttered eggs is the least healthy thing in your diet then you'll be fine

[cdenno@lemmy.world]

Full respect to inox gang, but I'm Cast Iron crew for life

[sam_bass@lemmy.world]

Scramble em in a glass cup and pour that into the pan. Might work better

[ryannathans@aussie.zone]

Never had such a problem, even scrambled egg and the pan looks like new after

Never tried vegetable oil though

[ms_lane@lemmy.world]

You got stuck egg AND forever chemicals in your food, delicious.

[byteonbikes@slrpnk.net]

Is this strangely erotic or am I just American?

[byteonbikes@slrpnk.net]

I just watched a video compiling tiktoks of kids unaware they were following meme cooking tips. Some of it was really dangerous, like permanent toxicity dangerous.

[tachyontele@lemm.ee]

Kids are stupid. So?

[cethin@lemmy.zip]

Also, if you're cooking at too high of a temperature it'll stick. It'll burn the very outer layer and stick the the pan.