Nick

@Nick@mander.xyz

• ⁨Comment⁩ on ⁨Is it okay to cover the outside of a microwave in aluminum to prevent or lessen microwave WiFi interference?⁩ ⁨⁨4⁩ ⁨days⁩ ago⁩:

  Policing the police I suppose. “Effect” can actually be used as a verb, and it means “to bring about a result”. So something could effect something else. It’s still used incorrectly in the original comment, I just wanted to contribute a nitpick I thought you’d appreciate.

• ⁨Comment⁩ on ⁨YSK You don't need Teflon pans for nonstick⁩ ⁨⁨1⁩ ⁨month⁩ ago⁩:

  It seems like you’re making the assumption that in saying it’s disingenuous to make the claim, I’m casting some final moral judgment about the OP or their overall trustworthiness. Correct me if I’m wrong about that, you just seem to have taken issue with me potentially accidentally having called OP dishonest. To be clear, I was calling them dishonest (with regards to only the claim they made about their stainless steel pan being more nonstick than a nonstick pan, at least for the scope of my comment). It’s just patently untrue that a stainless steel pan is more nonstick than a Teflon nonstick pan, no matter what you do to the stainless steel pan (except applying a nonstick coating). I don’t have to make any unfounded assumptions about any mental state here. To make the claim requires that you are either innocently misinformed/uninformed or purposely making a misrepresentation about this particular issue.

  And, for the record, I’m not assuming that the OP is malicious or intentionally set out to mislead people. It’s exciting to achieve little to no sticking in a stainless steel pan and you want to share that achievement with others, hopefully to encourage them to achieve the same thing. All I did was correct some innocent exaggeration. And if it was malicious, well, at least I still used disingenuous correctly.

• ⁨Comment⁩ on ⁨YSK You don't need Teflon pans for nonstick⁩ ⁨⁨2⁩ ⁨months⁩ 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.

• ⁨Comment⁩ on ⁨YSK You don't need Teflon pans for nonstick⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  First 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

• ⁨Comment⁩ on ⁨YSK You don't need Teflon pans for nonstick⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  I’d posit that your well-loved cast iron looks even better than new. For me, moving off nonstick pans was about sustainability (and money waste, who wants to buy a 2 year subscription to cooking?), but I can’t get over how beautiful some cookware gets just from being used. The patinas on cast iron/carbon steel pans reflect the dedication of their owners to a craft, which I’ll take any day over a colorful pan whose surface flakes just from looking at it.

• ⁨Comment⁩ on ⁨YSK You don't need Teflon pans for nonstick⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  You won’t find any disagreement from me there. I just think that when you set the expectation too high (stainless steel can actually be more nonstick than Teflon), people will give up and just go back to nonstick pans when they can’t achieve those results.

  Regarding dishes that are solely the domain of Teflon, I think it definitely has a place for dishes that already have a high bar for execution. A perfect French omelette is hard enough on a nonstick that adding another layer of heat management puts it out of reach for most people. But like you said, there’s not much that I’d use Teflon for, so I just don’t have one after switching to induction.

• ⁨Comment⁩ on ⁨YSK You don't need Teflon pans for nonstick⁩ ⁨⁨2⁩ ⁨months⁩ ago⁩:

  I think it’s a bit disingenuous to say that any other cookware material outperforms Teflon nonstick, and actually harms the conversation when trying to convince people to switch to an alternative. Nothing is going to beat the nonstick performance a fresh nonstick pan, and that’s perfectly fine. I don’t need a pan so nonstick that I could start an egg in a cold pan with no oil. Well-meaning people run the risk of frustrating less experienced cooks when they assert that they’ll get the exact same or better results from a stainless steel pan, which just isn’t true, especially right from the start. Stainless has plenty of other benefits that make it more than worth the learning curve to use. Sometimes you want some stick, to build fond for a pan sauce. Or you need a pan that can go from stovetop to oven to finish cooking.

  This post wasn’t aimed at you specifically, I just wanted to vent at what I feel like has been an uptick in cookware bros flexing their ability to reduce sticking on stainless steel (“I’m so smart I name dropped this little-known thing called the Leidenfrost effect”). I quite like your video and post because they show an alternative way to reduce sticking on stainless that is definitely more forgiving for a beginner than trying to hit a specific temperature range.