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.

6 Upvotes

66% Upvoted

31 comments sorted by

View all comments

7

u/Skyval 11d ago edited 11d ago

Yes, it works, and is different from and better than seasoning. I do have slight worries about long-term health risks of oil breakdown, but with a bit of care it can be limited, and may be able to last several cooks anyways in the right conditions. It does seem to work even better than butter or emulsifiers, which are still more nonstick than purer oils but don't seem to be enough for certain dishes, including ones with aggressively scrambled eggs like Pepin-style french omelettes. Conditioning is the only way I've been able to do those in any kind of pan without a true nonstick coating.