No, this isn't a cast iron thing. Using stainless pans, you can get nonstick effects that, in my experience, far outperform Teflon anyway. The process is called "spot seasoning." I have cooked crispy, cheesy rice noodles with eggs with zero sticking.

I love my cast iron pans, but stainless is my daily go-to. Added bonus: use 100% copper wool to clean your stainless pan. The copper-coated wool at most grocery stores is problematic; you might get a few uses out of the coated garbage and then it starts shedding metal bits.

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[–] 3 points 1 year ago (3 children)

Does this work with cast irons too?

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  • [–] 6 points 1 year ago (2 children)

    Update: just made eggs sunny side up this way on my moderately unwell seasoned cast iron pan. Worked amazingly well. Who knew I was putting too much oil… I brought the temp down a little after cracking the eggs in.

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