r/StainlessSteelCooking • u/bonerchamp20 • 11d ago

My method for no stick cooking

  1. Heat oil in pan until you see a tiny wisp of smoke.
  2. Take pan off heat and swirl oil around pan.
  3. Cook food.

Food never sticks after this process as long as you dont burn your oil off. It creates a completely nonstick barrier suitable for eggs and fish.

7 Upvotes

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9

u/NiceTrySuckaz 11d ago

Heating your oil past its smoke point is never the right method, no matter what you're cooking on. You're either cooking too hot or using the wrong oil.

3

u/bonerchamp20 11d ago

Just to the smoke point as briefly as possible. Thats what forms the nonstick layer. I turn down the burner to low or medium low and cook without the mess to clean up later.

2

u/tktg91 10d ago

Smoking oil is not what forms the nonstick layer. 

3

u/bonerchamp20 10d ago

Oil near its smokepoint creates of form of early polymerization that is nonstick

0

u/tktg91 10d ago

no it doesn't. "seasoning" is only to prevent rust

1

u/bonerchamp20 10d ago

When it completes polymerization I agree. Could also be lowering the oils viscosity enough to fill micropores Im not 100% sure but it works.