I have never once cooked with a stainless steel pan and not had the food stick like crazy. Dump as much vegetable oil as you want in, let it heat up as much as you want, that tofu is sticking to the pan and getting ruined in stainless steel. I’m convinced that people who swear by stainless only ever cook meat.
Switching to stainless has been great. If something sticks I can just scrape it off and then add a little more oil to prevent a repeat. I’m not sure why non-stick pans even became popular. I guess probably the low-fat fad had something to do with it.
It doesn’t even taste good! I fully understand cooking unhealthy food for the sheer joy of eating it, but low-fat PFAS garbage is missing one of the most important flavors of our pallet. I spent so many years thinking I didn’t like vegetables lol
Today I broiled broccoli, carrots, onions, bell peppers, peas, and garlic in oil and sweet chili on a stainless pan. 🤤
Non-stick is used as a crutch by people since you don’t need to know the proper temperature to cook at or basic simple prep before cooking. That’s the only reason I’ve been able to figure out.
I cook in enameled, stainless, cast iron and carbon steel pans all the time and food will stick if you put it in cold or with the pan is too cold or too hot, too little fat.
For sure, it’s not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you’d have to be bothered learning that basic skill. And learning stuff is considered hard for some reason.
Non stick isn’t even good for cooking, get a nice stainless steel pan and see how much better food tastes
I have never once cooked with a stainless steel pan and not had the food stick like crazy. Dump as much vegetable oil as you want in, let it heat up as much as you want, that tofu is sticking to the pan and getting ruined in stainless steel. I’m convinced that people who swear by stainless only ever cook meat.
I cook vegetable dishes all the time in stainless steel. Works fine. It all comes down to technique and heat control.
Never had such a problem, even scrambled egg and the pan looks like new after
Never tried vegetable oil though
What oil are you using? Olive sticks even worse in my experience
Pure, human lard
Man tallow.
50/50 mix of olive oil and butter
Or 1:12 mix of sesame oil and peanut oil
Switching to stainless has been great. If something sticks I can just scrape it off and then add a little more oil to prevent a repeat. I’m not sure why non-stick pans even became popular. I guess probably the low-fat fad had something to do with it.
Such an unhealthy fad
It doesn’t even taste good! I fully understand cooking unhealthy food for the sheer joy of eating it, but low-fat PFAS garbage is missing one of the most important flavors of our pallet. I spent so many years thinking I didn’t like vegetables lol
Today I broiled broccoli, carrots, onions, bell peppers, peas, and garlic in oil and sweet chili on a stainless pan. 🤤
It’s not unhealthy until you add sugar to give the good a resemblance of good taste after removing the fat.
Non-stick is used as a crutch by people since you don’t need to know the proper temperature to cook at or basic simple prep before cooking. That’s the only reason I’ve been able to figure out.
I cook in enameled, stainless, cast iron and carbon steel pans all the time and food will stick if you put it in cold or with the pan is too cold or too hot, too little fat.
But like, even if it sticks I can just go at it with my steel spatula and it’s fine.
I guess some people just don’t want cooking to be an involved process. Stainless isn’t necessarily a “set it and forget it” way of cooking.
For sure, it’s not really a problem and often is a feature that release a bunch of great flavour when deglazed and such. But then you’d have to be bothered learning that basic skill. And learning stuff is considered hard for some reason.
Carbon steel is acceptable as well.
Carbon steel is much better for non sick, a well seasoned carbon steel can be as non sick as a non stick pan.
I’d put mine up against any nonstick pan.
Amen
Lmao here we go again