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! π 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! π§π 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 youβve got that perfect bead of water, add your oil. π« 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 β even the delicate ones like eggs or fish! π³π
What’s the secret behind this method? Itβs all thanks to the Leidenfrost effect! π¬ 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! π₯°