I used to struggle with food sticking to my stainless steel pans all the time. But then, I discovered the magic trick of heating them just right, and it’s been a game-changer! 🙌 Let me share the simple steps that make all the difference.
First, place your stainless steel pan over medium to high heat for about 1-3 minutes. How do you know when it’s ready? Here’s the test: add a drop of water to the pan. If it instantly forms a bead and dances around, you’re good to go! 💧💃 But if it sizzles and evaporates, wait another 20-30 seconds. And if it spits, give the pan a moment to cool off and try again.
Once you’ve got that perfect bead of water, add your oil. 🫒 Tilt the pan to coat the surface evenly, and let the oil heat up for about a minute. This creates the perfect non-stick surface for your ingredients — even the delicate ones like eggs or fish! 🍳🐟
What’s the secret behind this method? It’s all thanks to the Leidenfrost effect! 🔬 When the pan reaches a certain temperature, the water or ingredients are actually suspended by a thin layer of vapor, preventing them from sticking. Pretty cool, right?
So, next time you’re cooking with stainless steel, give this method a try. You might just fall in love with your cookware all over again! 🥰
