Some say that one scratch from your non-stick pan releases 9000+ plastic particles into your food.
And 3M is currently paying out over 10.4 BILLION in a lawsuit related to the forever chemicals in non-stick pans. Ugh.
So I've been trying to figure out how to cook with stainless steel (and cast iron) WITHOUT getting food stuck, and it's been a bit of a shit show... it burns... it BURNS!
But most restaurants use only stainless steel, so there's got to be a way to make it work, right?
Here's what I've figured out so far - with help from this video below by another Steve - and it all boils down to timing and temperature.
1- Cook with room-temperature food - Frozen food will stick.
2 - DO NOT - add oil to a cool pan
3- Pre-heat your pan on low to medium heat for 1-2 minutes and test with droplets of water.
If the water sits, sizzles and evaporates it's not hot enough. You want the water to turn into little 'balls' that dance around the pan. If the water EXPLODES, on contact it's too hot.
4- Add your oil & look for it to SHIMMER, that's when it's time to add your food & start cooking
The name of the game, is once it's in the pan 'DON'T touch it'.
5- Clean up your pans
Try the EGGSHELL method if your pans are currently burnt & crusty (like mine).
