I have a 12 inch stainless steel pan, i preheat it and then add oil but some amount of sticking is inevitable, especially around the edges where ever the food isnât touching the surface of the pan, the oil burns and polymerises on the pan and itâs a pain to remove, even with barkeepers friend, thatâs why I got a 10 inch ceramic hard anodized aluminum pan for cooking eggs and small quantities of foods. I just use the big pan when cooking in bulk now.
Comment on We poisoned the whole planet so our eggs wouldn't stick to the pan đ
arin@lemmy.world â¨2⊠â¨months⊠agoThe trick is to use any cast iron, carbon steel, stainless and heat the pan then add oil before cooking. zero stick when done after heating
BackgrndNoize@lemmy.world â¨2⊠â¨months⊠ago
accideath@feddit.org â¨2⊠â¨months⊠ago
Doesnât work though if I want to fry something with little or even without oil, which I do on occasion.
endeavor@sopuli.xyz â¨2⊠â¨months⊠ago
You need to thruoughoutly preheat it and roll rhe oil around so it gets into every pore of the pan. You can wipe off excess.
In stews and sauces, excess far can be removed if you donât emulsify it.
arin@lemmy.world â¨2⊠â¨months⊠ago
Yeah unfortunately. I wish we can have pans with built-in temperature sensors
endeavor@sopuli.xyz â¨2⊠â¨months⊠ago
Throw water on pan and make sure the beads roll around even after touching the sides.
arin@lemmy.world â¨2⊠â¨months⊠ago
Ah yes red hot