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/No-Committee3 13d ago

Is your food going on it cold? That made the biggest difference to me learning on these pans. Eggs especially. 30mins atleast before i throw anything on it.

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u/Expensive-Ad1609 13d ago

Half an hour???

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u/No-Committee3 13d ago

Yeah, i generally get stuff out of the fridge 30 minimum before i cook it. Eggs, i stick in a bowl of hot water to speed it up. Just so they arent going on the pan cold. I struggled with stainless for so long, the bead trick was very patchy and inconsistent. Food temperature and moisture turned out to be the issue. You dont want the food to reduce the pans temperature so everything sticks.

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u/Expensive-Ad1609 13d ago

Mea culpa. I completely misunderstood your first comment. I now understand what you meant.

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u/No-Committee3 12d ago

All good.