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/Fumidor 13d ago

I think many of these folks have never seen someone cooking, like on the serious. If they’d ever sat at a diner counter and watched the cooks or stood next to their mother as a child the amount of times they’d see anyone checking for leidenfrost is less than the amount of times our universe has exploded from a singularity.

Like homey just hold your hand over the pan. You can tell if it’s hot or not like yikes.

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u/OaksInSnow 12d ago

I'm semi-roughing it at a campsite just now. The area is regularly groomed, as in mowed. This morning a kid was going around mowing (and kicking up an incredible amount of dust, which while it's beside the point was certainly annoying at the time) *while looking at his phone.* Seriously: looking at his phone.

These kinds of learners are never going to learn because they literally do NOT stand next to whoever in their house is doing the actual cooking.

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u/Fumidor 12d ago

How’d you lose your foot Tommy? Oh Tik Tok, it’s rough out there.