IF IT'S THE LAST THING I DO!

[email protected]

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.

[email protected]

Do you even lift, bro?

[email protected]

It did not.

[email protected]

leidenfrost effect

[email protected]

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.

[email protected]

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.

[email protected]

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.

[email protected]

Well it was worth a shot

[email protected]

Maybe I should!

[email protected]

Pure, human lard

[email protected]

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.

[email protected]

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

[email protected]

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

You forgot to turn on the heat

Funkytom467

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

[email protected]

50/50 mix of olive oil and butter

Or 1:12 mix of sesame oil and peanut oil

[email protected]

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

[email protected]

Man tallow.