IF IT'S THE LAST THING I DO!

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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.

don

You forgot to turn on the heat

Funkytom467

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

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50/50 mix of olive oil and butter

Or 1:12 mix of sesame oil and peanut oil

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

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Man tallow.

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

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

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Laughs in Paula Dean.

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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.

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