Also for skillets you can just buy ceramic. As long as you don't let them sit with food on them they stay pretty non-stick for years.
this post was submitted on 16 May 2025
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Even easier, heat the stainless steel pan until water balls up and skitters/rolls across it instead of evaporating.
Add oil and you can fry an egg on that pan
Don't know who needs to hear this but you don't need to season stainless steel. You just need to pre-heat it correctly for it to gain non-stick properties.
You have to pre-heat to around 400 degrees Fahrenheit before you put anything in the pan - including oil. You know its good when you drop some water in and it immediately beads up and glides across the entire surface. If it boils and evaporates, the pan is still too cold. If it beads up and starts to glide but freaks out in a certain spot, you have a cold spot in your pan. You're trying to achieve the leidenfrost effect
Keep in mind that in a lot of dishes you actually want some of the food to stick to the pan and become [frond].(https://www.thespruceeats.com/all-about-fond-995681) Then you deglaze it later with some kind of wine or stock.
Stainless steel is perfect for this kind of cooking. I've been using it exclusively for years. Its versatility and low maintenance is why all the best kitchens in the world use it.
Fond. Fronds are parts of a tree.
Thanks for the tip about preheating! I bought a set of Allclad mostly so I could go from stove to oven to finish, but haven't bothered to learn how to correctly cook eggs in them (have a carbon steel crepe pan that is the designated egg pan, highly recommend). The rest of the reason for them is that they are nigh on unfuck-up-able.
Recipe:
1 egg
3/4 cup of your favorite oil
1 medium banana
1 pinch lemon zest
Put oil in pan over medium high heat until oil just smokes, allow to smoke for 15 seconds, then reduce temperature to "egg making temperature". Add egg. Burn the shit out of that innocent bastard and push it around while repeating "egg slide freely!". Remove your egg with a crispy, brown bottom and wet, runny whites from the skillet. Reserve oil.
Into one large coffee mug, pour your oil, add lemon zest.
Last, throw all this in the trash with your Teflon skillet, and eat the banana.
Howtobasic is that you?
Certainly about as funny.
I keep seeing people urging to go back to cast iron or stainless steel, but when I left the nest 5 years ago, I picked up ceramic pans, and you can use them the same way as teflons and I have yet to lose the nonstick.
Don't use bar keepers friend to clean them. That fucked up ours.
Could be cheaper enamel. Le Cruset specifically mentions it in their cleaning instructions
Bar Keeper’s Friend, or a paste of baking soda and water, also comes in handy for cleaning tough stains, oil residue and marks on your Dutch oven as well
I use it on my enameled dutch oven all the time and I've never had an issue.
Le Creuset enameled cast iron isn't the same kind of thing as the ceramic nonstick the person upthread was talking about.
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I think it's a bit disingenuous to say that any other cookware material outperforms Teflon nonstick, and actually harms the conversation when trying to convince people to switch to an alternative. Nothing is going to beat the nonstick performance a fresh nonstick pan, and that's perfectly fine. I don't need a pan so nonstick that I could start an egg in a cold pan with no oil. Well-meaning people run the risk of frustrating less experienced cooks when they assert that they'll get the exact same or better results from a stainless steel pan, which just isn't true, especially right from the start. Stainless has plenty of other benefits that make it more than worth the learning curve to use. Sometimes you want some stick, to build fond for a pan sauce. Or you need a pan that can go from stovetop to oven to finish cooking.
This post wasn't aimed at you specifically, I just wanted to vent at what I feel like has been an uptick in cookware bros flexing their ability to reduce sticking on stainless steel ("I'm so smart I name dropped this little-known thing called the Leidenfrost effect"). I quite like your video and post because they show an alternative way to reduce sticking on stainless that is definitely more forgiving for a beginner than trying to hit a specific temperature range.
As a wonderful cook, I resent just about every piece of cooking advice. They're just oft-repeated, poorly-understood concepts.
For example, I love cast iron. It's my go-to for nearly all my cooking. I cannot stand cast iron people. They think their lump of iron is a baby that needs to be spit polished and pampered like a Fabergé egg. No, you beat the ever-loving hell out of it, abuse it, soak it in water, leave it to rust, abuse it with scouring pads... then you rub a 1/16th tsp of oil on it and get on with life/cooking.
Edit: Same thing with knives. Before you give me a huge sermon about how to sharpen and care for knives, why don't you understand that you can use a $5 German steel chef knife, a Rada quick sharp and a hone. For the amount most people cook and prep, that's going to last 30 years. I cook every single meal from scratch, there's 20,000 cutting board Kms on my $5 knife. Yet if the subject comes up, people are linking $300 knife reviews... Proof they want to have a knife, not use a knife.
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It's the simplest thing in the world with a stainless pan. Bring up the heat, add in some oil, wait for it to smoke, wipe it out with a cloth, in with cold oil, add in your food. It won't stick.
Thanks for this but I will stay say teflon is simpler (not better!)
The most annoying thing for me with Teflon was that in two years or so it is no longer nonstick, so your pans have essentially an expiration date.
Not to mention that it will be scratched and danger to you and all around you long before that.
I preach the gospel of our lord and savior stainless steel pans!
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I need my pans that need to be treated like a princess and then fail anyway in a few years and need to be thrown and replaced. I need to keep doing it cause those poor people at teflon plants cant have a job creating one of the most polluting chemicals out there
Isn't teflon a cancer-causing "forever chemical"?
Veritasium just released a video about teflon and it's impacts yesterday https://youtu.be/SC2eSujzrUY tldw they say that it's fine for non-stick pans at lower temperatures but the smoke it creates at high temperatures is where the danger is. Especially for pet birds.
Teflon itself is perfectly safe. It's far too large for your body to absorb.
But many of the byproducts involved in the production of teflon are much less safe.
In other words, if you already own a teflon pan, you're fine. Keep using it. But if you're considering buying a new pan, there are good reasons to avoid teflon.
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Sis anyone else watch the video? I was waiting for his”spot seasoning method” until I saw just how much oil he used to cook and egg without sticking to his wok. Dude lost all credibility right there, and I quit watching
"the egg glides freely..."
the egg does not, in fact, glide freely. it's also fucking burned to a crisp and there's like an ocean of oil in there. terrible, terrible video.
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Don't properly nonstick pans mostly not use teflon anymore anyway?
They still use a chemical that’s part of the PFAS family, teflon is just one of those chemicals under the PFAS umbrella. Unless you mean ceramic cookware.
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Bought a carbon steel pan - never looked back, it is excellent and lasts forever!
I have a well seasoned good quality one that makes eggs as well as a nonstick pan. Took time to get to that point though. Sugary American bacon is the surest way to end up having to reseason it though.
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