… the pans are likely not “nontoxic” some independent testing and research suggests. Nor are they even “ceramic” – at least not in the way the public broadly thinks of ceramics. Now, regulators are investigating some of the pan sellers’ claims.
… the pans are likely not “nontoxic” some independent testing and research suggests. Nor are they even “ceramic” – at least not in the way the public broadly thinks of ceramics. Now, regulators are investigating some of the pan sellers’ claims.
Yeah you don’t season stainless steel. You have to heat it up enough to make use of the Leidenfrost effect if you want true non-stickability. It just depends on how you use it.
Cast iron is better in the way it gets it’s non-stickability from its seasoning. Which is why I use it more often than my stainless steel if that’s important in what I’m cooking.
Totally would love a carbon steel btw. I know they’re like a blessed child between a cast iron and a stainless steel. Plz send me one for free por favor.
You can’t cook with the Leidenfrost effect though… no heat will conduct into the food!
The point of oils or melted fat when cooking is partially to increase the conduction of heat into the food.
Im assuming the leidenfrost effect is when you drop water onto the hot pan, and the little watter bubbles just roll around on the surface of the pan, no? That’s how I tell the pan is hot enough to be non stick anyway.
I’ve uh, the food still cooks my friend.