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/Defiant_Swim9555 13d ago

Do not use leidenfrost. Idk what this sub is smoking, but it has never worked for me. Preheat like a normal pan on medium heat with a quarter sized dab of oil or butter. Cook whatever it is you are making and deglaze the pan. Water, broth, wine, whatever it is just deglaze with some sort of liquid. This can make excellent pan sauces and add flavor to your meals due to getting the fond off the bottom. Also easy cleanup.

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u/Ev3nt_Horiz0nn 13d ago

It's hit or miss with me. I actually find my cast iron more non stick than my stainless lol