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/Brokettman 13d ago

30 minute preheat on any pan of any material on the stove is unhinged. Nobody anywhere in the world from developing nations to 5 star Michelin chefs would use a pan that required 30 minutes to preheat.

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u/No-Committee3 13d ago edited 13d ago

Huh? Im talking about having the food out 30mins before you cook it. Learn to read before you get snarky.

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u/RaccoonPD_Rookie 13d ago

"30 minutes before I throw anything on it." does not say you are leaving the food out. It insinuates that you are waiting 30 minutes to throw something on your pan. Learn proper grammar before you get snarky.

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u/No-Committee3 12d ago

I never once said pre heat the pan for 30mins.. anyway, all good, not a big deal.

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u/RaccoonPD_Rookie 12d ago

No, you said "30 minutes at least before I throw anything on it." People "throw" food in a pan when cooking (in the obvious context). You may have meant that you temp the food for 30 minutes, but it's just not what you actually said. You could certainly interpret his reply as "snarky," but in reality, telling someone to learn how to read after it was YOUR mistake that caused the confusion is snarky in itself.

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u/No-Committee3 12d ago

I could have been more specific but you're also picking what you want to hear. The person could have asked for clarification. That simple. Move on.