Comment on YSK You don't need Teflon pans for nonstick
Nick@mander.xyz 2 weeks agoFirst of all, congratulations on the baby! :) If you don’t mind me asking, what sorts of dishes are you struggling to make on stainless steel?
I’m going to be presumptuous here and make a few suggestions, so feel free to push back if you’ve tried some of these things and they haven’t worked. If you do still want to transition to stainless, it’ll be easiest to start by only doing it bit by bit, rather than all at once. Dishes that naturally contain some acidic element, like a tomato sauce
ChexMax@lemmy.world 2 weeks ago
That’s all wonderful advice. I’m trying to make scrambled eggs. It’s one of the baby’s favorite foods. Any advice there?
Nick@mander.xyz 2 weeks ago
Unfortunately, scrambled eggs are one of those things that are a bit harder to cook in stainless. If you’ve been using oil, switching to butter can help with some of the sticking, but you might end up using more butter than you’d like and some heat management is still necessary. Honestly, a lot of people keep a single nonstick frying pan just for things like eggs, seared fish, or sauteed tofu, so don’t feel pressured to make it work on stainless.
If you really feel compelled to move off Teflon completely, a carbon steel or cast iron pan will be much better suited to replacing nonstick for the instances where you’re getting excessive sticking, at the cost of needing to avoid acids in the pan. But if I were you, I’d just keep using my Teflon pans until there’s any flaking or chipping before making up my mind.
ChexMax@lemmy.world 2 weeks ago
Thank you for the response