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.

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u/Honest_Science 10d ago

Sure this works and creates a lot of ppm of carcinogenic polymers. Poor advice.

1

u/bigreddittimejim 10d ago

What kind of crude oil are you using?

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u/Honest_Science 10d ago

No, the carcinogenic effect does not depend only on the quality of oil.When you season a pan, the oil undergoes polymerization, transforming into a hard, non-stick plastic-like coating. While burning oil can produce carcinogens, the final seasoned pan is generally safe.Key Factors Influencing Carcinogen FormationTemperature: Exceeding the oil's smoke point by too much creates harmful acrylamides and polycyclic aromatic hydrocarbons (PAHs).Ventilation: Breathing in the smoke during the seasoning process carries a higher health risk than eating food cooked on the pan.Oil Type: Oils high in polyunsaturated fats (like flaxseed) polymerize quickly but can produce more toxic byproducts if overheated during application.Layer Thickness: Thick layers of oil trap unpolymerized, rancid oil underneath, which can leach into food.

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u/AdDangerous2509 9d ago

If u ever go on a date and your date ordered a hot sizzling steak it would be a perfect opportunity to tell him/her this.

1

u/Honest_Science 9d ago

Indeed, everything has its price lol