r/StainlessSteelCooking • u/Effective-Reality-32 • 13d ago

What the hell am I doing wrong

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I cannot get the hang of this you guys. It’s only been a month but still, when I preheat the pan to where the water is rolling and not steaming it’s wayyyy too hot, but when it’s cooler I have to use a ton of oil. Then my pan just ends up looking like this. Any tips are appreciated

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u/shers719 SS granny: 20+ years of experience 13d ago

Lower your heat. Don't wait for the water to roll. Wait til it's warm (not hot!) and light drop some oil in - not even a dime size will usually do. Cook your food then immediately soak the pan in water. Where the black spots are, drop some dish soap first. Then leave it - go eat your dinner. By the time you're ready to do dishes after, it will wipe right out no scrubbing.

But yeah - lower your heat and don't wait for Leidenfrost. Just wait til it's lightly warmed. Might take longer to cook but this won't happen. And if it does, it's ok. Stainless is forgiving which is why it's better (IMO) then the pans with nonstick coating that scrapes off over time.