Every once in awhile a little ‘miracle’ occurs and the food I’m cooking in my stainless steel pan doesn’t stick. However, for the most part, no matter how much oil/cooking fat I use, or how long I have heated (or not heated) the pan, I end up with a stuck on mess. It seems if I had just simply known how to properly heat the pan in the first place my problem wouldn’t even exist. Here is a simple tip on how to get the perfect temp every time.
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It can get pretty frustrating. I once overheated a pan, and it left with a burnt egg that stuck to the pan. I’ll see if your tips above can help me experience a miracle as well.
I have found that even in my “non stick” pans (which things stick to most of the time) , if I use butter or margarine instead of oil, there is no or much less sticking…
Great tip! Thanks Ted!