the absolute state of modern women

[Anonymous No.11627283]

[Anonymous No.11627287]

first post

[Anonymous No.11627293]

How to properly prepare a stainless steel pan to keep your food from sticking:

1. Heat the clean, empty pan on your stovetop.
2. Pour in a quarter tsp of water when the pan is hot.
3. If the water sizzles and boils off the pan is not hot enough yet, keep heating.
4. If the water doesnt evaporate but floats and rolls around the bottom like a puddle of quicksilver (Leidenfrost effect) the pan is hot enough.
5. Now wipe the pan completely(!) dry with a dish towel, pour in some high-temperature cooking oil (e.g. canola) and coat the pan thoroughly by spreading it with a kitchen tissue or a spatula.
6. Keep heating the pan right up to the smoke point of the oil, keep it at that temperature for a minute.
7. Pour out the excess cooking oil and let the pan cool down to the desired temperature.

Wa la, you now have a perfectly non-stick stainless steel pan. The non-stick coating will last through all frying until you strip it off with dish soap or acidic stuff.

[Anonymous No.11627301]

>>11627293
What if I'm using a ceramic pan.

[Anonymous No.11627307]

>>11627287
first reply

[Anonymous No.11627313]

>>11627283
That’s a man, baby

[Anonymous No.11627315]

>>11627293
but isn't the point of a stainless steel pan is for the food to stick on it and build up a fond so you'd deglaze it with wine?