IF IT'S THE LAST THING I DO!

Cethin

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.

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Cast iron full respect bro, but just too heavy.

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Normally people try to cut a little from a lot of places. Not having to use as much butter helps

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Did it awaken something in you?

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I hate to be the acktually guy, but acktually, there's pocketed carbon hex steel and titanium interior. Both are not plastic and have non stick properties without any forever chemicals. Also there's ceramic but requires wooden utensils and lower temps to keep it that way.

And then there's seasoned cast iron which can be non stick if you properly maintain the seasoning. Stainless steel can be non stick at the right temperature and oil. But it takes temperature control.

There are options and none of them requires pfas or plastic.

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Do you even lift, bro?

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It did not.

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leidenfrost effect

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Reduce the heat. You are getting your pan too hot. Also, non stick or not, use some form of fat to aid in heat transfer and help keep it from sticking. You don't need a lot. A 1/4 tbsp will work.

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Non-stick is used as a crutch by people since you don't need to know the proper temperature to cook at or basic simple prep before cooking. That's the only reason I've been able to figure out.

I cook in enameled, stainless, cast iron and carbon steel pans all the time and food will stick if you put it in cold or with the pan is too cold or too hot, too little fat.

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What oil are you using? Olive sticks even worse in my experience

ivanafterall ☑️

Use Gordon Ramsay's method. Seriously, just do it. You won't believe how good your eggs can be and you'll never do it any other way. Regular scrambled eggs, but they're so rich they taste like cheese eggs.

queermunist she/her

But like, even if it sticks I can just go at it with my steel spatula and it's fine.

I guess some people just don't want cooking to be an involved process. Stainless isn't necessarily a "set it and forget it" way of cooking.

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Well it was worth a shot

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Maybe I should!

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Pure, human lard

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When the pan heats (and expands), its microscopic gaps close up. If foods are added before this happens, it pinches and traps the food causing it to stick.

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

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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.