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submitted 2 weeks ago by [email protected] to c/[email protected]

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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[-] [email protected] 63 points 2 weeks 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.

[-] [email protected] 17 points 2 weeks ago* (last edited 2 weeks ago)

As a wonderful cook, I resent just about every piece of cooking advice. They're just oft-repeated, poorly-understood concepts.

For example, I love cast iron. It's my go-to for nearly all my cooking. I cannot stand cast iron people. They think their lump of iron is a baby that needs to be spit polished and pampered like a Fabergé egg. No, you beat the ever-loving hell out of it, abuse it, soak it in water, leave it to rust, abuse it with scouring pads... then you rub a 1/16th tsp of oil on it and get on with life/cooking.

Edit: Same thing with knives. Before you give me a huge sermon about how to sharpen and care for knives, why don't you understand that you can use a $5 German steel chef knife, a Rada quick sharp and a hone. For the amount most people cook and prep, that's going to last 30 years. I cook every single meal from scratch, there's 20,000 cutting board Kms on my $5 knife. Yet if the subject comes up, people are linking $300 knife reviews... Proof they want to have a knife, not use a knife.

[-] [email protected] 6 points 2 weeks ago

There's a joy with high crafted tools that you can't really get with an average equivalent. It usually comes down to comfort and looks. Is it worth it? Depends, I suppose.

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[-] [email protected] 62 points 2 weeks ago

It's the simplest thing in the world with a stainless pan. Bring up the heat, add in some oil, wait for it to smoke, wipe it out with a cloth, in with cold oil, add in your food. It won't stick.

[-] [email protected] 25 points 2 weeks ago

Thanks for this but I will stay say teflon is simpler (not better!)

[-] [email protected] 47 points 2 weeks ago

The most annoying thing for me with Teflon was that in two years or so it is no longer nonstick, so your pans have essentially an expiration date.

Not to mention that it will be scratched and danger to you and all around you long before that.

I preach the gospel of our lord and savior stainless steel pans!

[-] [email protected] 12 points 2 weeks ago

A soft (e.g. silicone) spatula is all you really need to avoid damaging a non-stick pan. And they are incredibly useful for other uses (a rubber flipper is awesome if you are perpetually impatient when it comes to flipping meat and don't want to damage the skin).

But yeah. They are inherently a consumable which is why nobody should ever spend more than 20-ish (pre-trump) USD on one. It is up to an individual to decide if they would use it enough to justify that.

[-] [email protected] 13 points 2 weeks ago* (last edited 2 weeks ago)

Id recommend going for carbon steel instead of teflon if all clad or stainless steel is too much work.

For like $40-100, they heat up insanely well, are very light and will last your lifetime. They form an excellent non stick coating after several uses just like cast iron.

[-] [email protected] 10 points 2 weeks ago

+1 on the carbon steel pan. Eggs slide right off mine.

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[-] [email protected] 11 points 2 weeks ago* (last edited 2 weeks ago)

I add oil, just enough to barely coat the pan, and then tap a teeny drop of tap water from my finger onto the pan. Once the drop pops (if it got touched by the oil) or simply boils away, I can start cooking.

Additionally: butter. Butter somehow doesn't stick for whatever reason, even if the pan isn't fully heated up yet.

[-] [email protected] 5 points 2 weeks ago* (last edited 2 weeks ago)

Same here, but with a different order.

  • Turn the heat on.
  • Wait.
  • Test with water. If it doesn’t sizzle, wait and test again. If it does sizzle…
  • Add oil
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[-] [email protected] 46 points 2 weeks ago

Isn't teflon a cancer-causing "forever chemical"?

[-] [email protected] 47 points 2 weeks ago

Veritasium just released a video about teflon and it's impacts yesterday https://youtu.be/SC2eSujzrUY tldw they say that it's fine for non-stick pans at lower temperatures but the smoke it creates at high temperatures is where the danger is. Especially for pet birds.

[-] [email protected] 32 points 2 weeks ago* (last edited 2 weeks ago)

Teflon itself is perfectly safe. It's far too large for your body to absorb.

But many of the byproducts involved in the production of teflon are much less safe.

In other words, if you already own a teflon pan, you're fine. Keep using it. But if you're considering buying a new pan, there are good reasons to avoid teflon.

Recent Veritasium video about "forever chemicals".

[-] [email protected] 10 points 2 weeks ago

It's also important to note that Teflon (PTFE) is used in a multitude of stuff, and there's no easy replacement. Got a 3D printer? The tube connecting the extruder motor to the hotend is probably PTFE.

The PTFE industry isn't going to collapse just because we all switch to different cooking pans.

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[-] [email protected] 11 points 2 weeks ago* (last edited 2 weeks ago)

Hey, did you hear veritasium made a video?

[-] [email protected] 7 points 2 weeks ago

No I didn't, you have a url for me? /s

[-] [email protected] 10 points 2 weeks ago* (last edited 2 weeks ago)

Yes

Idk what else to say so here's my favourite recipe

Ravitoto MalagasyIngredients:

Serves 8

1.5 kg beef

500 g pounded cassava leaves

2 large onions

6 cloves garlic

1 shallot

1 ginger

1 stock pot

salt, pepper

STEP 1

If you're not keen on pounding the cassava leaves yourself, you can find them in Afro-Asian grocery stores. You can even find them in the frozen section under the name 'saka saka'.

STEP 2

Cut the beef into large cubes, then sauté in oil until browned (about 10 minutes). Add a little water to cover the meat and cook for 20 minutes.

STEP 3

In a pot (such as a cast iron pot), brown the sliced ​​shallot in a little oil, then add the garlic and ginger.

STEP 4

Add the cassava leaves, salt, and a little more water and oil. Heat over low heat for about 30 minutes. Remember to stir regularly.

STEP 5

Peel and finely crush the garlic and add it to the mixture, continuing to stir. Let it heat for a good 10 minutes.

STEP 6

Then check that the water has drained. When the juice darkens, the dish will soon be fully cooked. The cassava leaves should have turned from green to black. Now pour in the broth and stir lightly.

The ravitoto is best served with rice.

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[-] [email protected] 8 points 2 weeks ago

They are used to produce teflon and will be released if the coating is damaged.

[-] [email protected] 8 points 2 weeks ago

Veritasium did a video on this topic a few days ago. I highly recommend it. There's a bit of nuance here, from what I understand, regarding PTFE which is the chemical composition that Chemours markets as Teflon. The video talks about PTFE being rather inert, passing through our bodies if we ingest it. The real issue is heating the substance above 350° C (662° in freedom units).

I'm not an expert but I think it's worth reading up on the subject. If there's anyone else more read up on the subject please let me know if I'm wrong here.

[-] [email protected] 5 points 2 weeks ago

Veritasium made an interesting video about this. The teflon on pans shouldn't be dangerous (unless heated above 350°C), but in the process of making teflon dangerous "forever chemicals" do get released

https://youtu.be/SC2eSujzrUY

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[-] [email protected] 25 points 2 weeks ago

Don't know who needs to hear this but you don't need to season stainless steel. You just need to pre-heat it correctly for it to gain non-stick properties.

You have to pre-heat to around 400 degrees Fahrenheit before you put anything in the pan - including oil. You know its good when you drop some water in and it immediately beads up and glides across the entire surface. If it boils and evaporates, the pan is still too cold. If it beads up and starts to glide but freaks out in a certain spot, you have a cold spot in your pan. You're trying to achieve the leidenfrost effect

Keep in mind that in a lot of dishes you actually want some of the food to stick to the pan and become [frond].(https://www.thespruceeats.com/all-about-fond-995681) Then you deglaze it later with some kind of wine or stock.

Stainless steel is perfect for this kind of cooking. I've been using it exclusively for years. Its versatility and low maintenance is why all the best kitchens in the world use it.

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[-] [email protected] 20 points 2 weeks ago

Sis anyone else watch the video? I was waiting for his”spot seasoning method” until I saw just how much oil he used to cook and egg without sticking to his wok. Dude lost all credibility right there, and I quit watching

[-] [email protected] 10 points 2 weeks ago* (last edited 2 weeks ago)

This is how you cook with stainless. Get a high smoke point oil, get the pan and oil plenty hot, the put the food in. It immediately sears the contact surface and this is what prevents sticking. This is also why you slowly place food in the pan (other than to avoid spatter), it gives a little extra time for this to happen. Otherwise you gotta wait for the surface to brown and hopefully unstick, which might work for things like chicken or the skin side of fish, but anything liquid like eggs or super soft like the fish meat will have a good chance of sticking.

IOW, just do what chefs usually tell you to do with stainless and get it hot with the correct oil. Best odds of not sticking. Modern non-stick pans are pretty good if you obey the rules about using them.

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[-] [email protected] 9 points 2 weeks ago

"the egg glides freely..."

the egg does not, in fact, glide freely. it's also fucking burned to a crisp and there's like an ocean of oil in there. terrible, terrible video.

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[-] [email protected] 14 points 2 weeks ago* (last edited 2 weeks ago)

I prefer carbon steel. You get the same seasoning of cast iron and easy care, but it’s lighter so it heats more quickly and evenly. It’s a bit more expensive than cast iron but much cheaper than an All-Clad stainless pan.

I only use stainless for acidic foods, like tomato sauces.

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[-] [email protected] 13 points 2 weeks ago

I appreciate that people have found solutions for avoiding materials that can become dangerous when overheated. I, too, have gone on PFOA-free journeys.

But oh my god, that egg is swimming in oil! I don't want that many calories, and I don't want to feel a greasy egg in my mouth.

I understand this solution is great for many people, and they should be proud and happy that they have reached their Teflon-free goals.

But as a person who can't digest high amounts of fats without consequences and watches their calories, this is only a solution for people who love bathing their food in oil. I also avoid saturated fats, which are superior for their non-stick properties. I want to use olive oil, nothing else.

But fine, I will try it on my stainless pan and see what happens. Olive oil, heat to smoke, wipe, then a small amount of olive oil again for normal cooking.

If it works I'll be thrilled. If not, back to my trusty teflons that never fail me. Wish me luck! Got any more tips?

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[-] [email protected] 13 points 2 weeks ago

I need my pans that need to be treated like a princess and then fail anyway in a few years and need to be thrown and replaced. I need to keep doing it cause those poor people at teflon plants cant have a job creating one of the most polluting chemicals out there

[-] [email protected] 12 points 2 weeks ago

Don't properly nonstick pans mostly not use teflon anymore anyway?

[-] [email protected] 14 points 2 weeks ago

They still use a chemical that’s part of the PFAS family, teflon is just one of those chemicals under the PFAS umbrella. Unless you mean ceramic cookware.

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[-] [email protected] 12 points 2 weeks ago

Can someone link to the actual fucking article describing how to do the spot seasoning method?

[-] [email protected] 12 points 2 weeks ago

I keep seeing people urging to go back to cast iron or stainless steel, but when I left the nest 5 years ago, I picked up ceramic pans, and you can use them the same way as teflons and I have yet to lose the nonstick.

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[-] [email protected] 11 points 2 weeks ago* (last edited 2 weeks ago)

Recipe:

1 egg

3/4 cup of your favorite oil

1 medium banana

1 pinch lemon zest

Put oil in pan over medium high heat until oil just smokes, allow to smoke for 15 seconds, then reduce temperature to "egg making temperature". Add egg. Burn the shit out of that innocent bastard and push it around while repeating "egg slide freely!". Remove your egg with a crispy, brown bottom and wet, runny whites from the skillet. Reserve oil.

Into one large coffee mug, pour your oil, add lemon zest.

Last, throw all this in the trash with your Teflon skillet, and eat the banana.

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[-] [email protected] 9 points 2 weeks ago

“a stainless… steel… WOK.”

I’m going to need a supercut of this guy saying “WOK”.

[-] [email protected] 8 points 2 weeks ago

Bought a carbon steel pan - never looked back, it is excellent and lasts forever!

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[-] [email protected] 8 points 2 weeks ago

my seasoning flaked off and it became metallic appearance. I was struggling with obtaining stable seasoning, but found a reddit post that suggesting Blueing process. You heat-up your clean wok a lot with no-oil the iron reacts with oxygen to form magnetite Fe3O4 which holds seasoning much better. After you blue your wok, you season it by heating up some oil, but generally it seasons itself diring usage. If something starts sticking, more oil and more heat usually does the job.

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[-] [email protected] 8 points 2 weeks ago

Wok with Tak is an awesome channel. It's one of those "Bob Ross" style channels that show up every now and then. Full of good information and some decent recipes.

[-] [email protected] 6 points 1 week ago

Even easier, heat the stainless steel pan until water balls up and skitters/rolls across it instead of evaporating.

Add oil and you can fry an egg on that pan

[-] [email protected] 6 points 2 weeks ago

For the majority of cooking? Yes, you don't need a non-stick pan. A properly used steel (or even aluminum) pan will work. Cast Iron is obviously loved but Carbon Steel is actually what most people want and has almost all of the same properties. But properly oiling your pan (and I actually love cooking sprays for dishes where I am using a neutral oil. Glug of "real" oil, get it up to temp, and then give a quick spritz just to make sure EVERYTHING is coated) and cooking at a high enough heat that your proteins can properly react and not "stick" to the pan will get you almost the entire way.

That said? Eggs and fish. Eggs very much are in that "nobody ever complained about too much butter" category but there is a lot to be said about a quick egg without any additional fats. And if you are cooking eggs these days, you can afford a 20 dollar specialty pan.... And fish in particular is the kind of food where it is very easy to overcook it while waiting for all the appropriate reactions to occur so you can cleanly flip it.

If I were to downsize my kitchen (which I hopefully will be doing in a few months...)? That shit goes in the appropriate bin. But if you have the space? A 20-ish dollar restaurant supply store non-stick pan is AMAZING. And cheap enough that you can afford to get rid of it the moment you see any scratching.

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[-] [email protected] 5 points 2 weeks ago

What's the consensus on ceramic pots? They seem to be easier for nonstick and I don't think they have the same issues as Teflon.

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[-] [email protected] 5 points 2 weeks ago

I never used teflon because I read somewhere that you mustn’t heat it up to a certain point. I just used stainless steel all my life until I got a cast iron skillet.

Still use the stainless steel pan for 97% of cooking

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this post was submitted on 16 May 2025
368 points (96.5% liked)

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