IF IT'S THE LAST THING I DO!

[cashew@lemmy.world]

I cook vegetable dishes all the time in stainless steel. Works fine. It all comes down to technique and heat control.

[cashew@lemmy.world]

You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It's an absolute workhorse and doesn't need princess treatment like cast iron or carbon steel.

[don@lemm.ee]

You forgot to turn on the heat

[funkytom467@lemmy.world]

I've recently learned making sure the pan is very hot also really helps.

[ryannathans@aussie.zone]

50/50 mix of olive oil and butter

Or 1:12 mix of sesame oil and peanut oil

[mightyfoolish@lemmy.world]

Yes, thank you, your advice was good so I thought I would take a crack at it.

[frostysauce@lemmy.world]

Man tallow.

[ikidd@lemmy.world]

I was going to say "butter" and I was right but apparently he also went with "texture of baby poop".

[schizolol9@lemy.lol]

I just reduce down the heat and use nonstick pam spray to cook my eggs.

[ikidd@lemmy.world]

Laughs in Paula Dean.

[zpiritual@lemm.ee]

For sure, it's not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you'd have to be bothered learning that basic skill. And learning stuff is considered hard for some reason.

[psud@aussie.zone]

Cast iron is fine. Carbon steel and stainless steel are much of a muchness. Stainless is easier to maintain

[psud@aussie.zone]

We were told that fat was unhealthy for decades. It's not surprising that many still believe it.

Non stick pans are sold as not needing fat