Gents
I’ve recently discovered a method for making any stainless steel pan non-stick and have totally ditched Teflon. Teflon cookware never sat well with me. It flakes, it doesn’t last long and god only knows what those chemicals are doing to you.
The method is simple.
1. Take your clean stainless steel pan and put in some high smoke point oil (canola works great).
2. Heat the pan on a medium heat until you reach the smoke point of the oil. The oil will just start to smoke. A few small wifts of smoke.
3. Turn off the heat and let the pan cool to room temperature with the oil inside.
4. Wipe out excess with a paper towel. Done!
Now let the pan heat up before cooking. The pan should be hot enough that if you splash water into it, the water beads up and rolls around as little beads on the surface. You’re good to cook. Use oil or butter. Butter actually works really well as a high smoke point cooking oil. Your eggs, pancakes, fish and steak will side around like air hockey pucks.
Give it a try.
Don’t use water to clean. Just wipe it out with paper towel when warm. To remove stubborn bits, boil some water in the pan to deglaze it. Dump the water and add salt. Rub off any stobburn bits with a paper towel and salt. Rinse and dry.
This is seriously better than any nonstick pan. The coating lasts a long time and can be easily reapplied. Like wet shaving this is kind of a lost art. Fry your eggs grandpa did.
I’ve recently discovered a method for making any stainless steel pan non-stick and have totally ditched Teflon. Teflon cookware never sat well with me. It flakes, it doesn’t last long and god only knows what those chemicals are doing to you.
The method is simple.
1. Take your clean stainless steel pan and put in some high smoke point oil (canola works great).
2. Heat the pan on a medium heat until you reach the smoke point of the oil. The oil will just start to smoke. A few small wifts of smoke.
3. Turn off the heat and let the pan cool to room temperature with the oil inside.
4. Wipe out excess with a paper towel. Done!
Now let the pan heat up before cooking. The pan should be hot enough that if you splash water into it, the water beads up and rolls around as little beads on the surface. You’re good to cook. Use oil or butter. Butter actually works really well as a high smoke point cooking oil. Your eggs, pancakes, fish and steak will side around like air hockey pucks.
Give it a try.
Don’t use water to clean. Just wipe it out with paper towel when warm. To remove stubborn bits, boil some water in the pan to deglaze it. Dump the water and add salt. Rub off any stobburn bits with a paper towel and salt. Rinse and dry.
This is seriously better than any nonstick pan. The coating lasts a long time and can be easily reapplied. Like wet shaving this is kind of a lost art. Fry your eggs grandpa did.
