IF IT'S THE LAST THING I DO!

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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

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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