In a good non stick pan you can fry an egg without any oil at all, so no, adding a bunch of oil is not a replacement for that
this post was submitted on 16 May 2025
363 points (96.4% liked)
You Should Know
38283 readers
1060 users here now
YSK - for all the things that can make your life easier!
The rules for posting and commenting, besides the rules defined here for lemmy.world, are as follows:
Rules (interactive)
Rule 1- All posts must begin with YSK.
All posts must begin with YSK. If you're a Mastodon user, then include YSK after @youshouldknow. This is a community to share tips and tricks that will help you improve your life.
Rule 2- Your post body text must include the reason "Why" YSK:
**In your post's text body, you must include the reason "Why" YSK: It’s helpful for readability, and informs readers about the importance of the content. **
Rule 3- Do not seek mental, medical and professional help here.
Do not seek mental, medical and professional help here. Breaking this rule will not get you or your post removed, but it will put you at risk, and possibly in danger.
Rule 4- No self promotion or upvote-farming of any kind.
That's it.
Rule 5- No baiting or sealioning or promoting an agenda.
Posts and comments which, instead of being of an innocuous nature, are specifically intended (based on reports and in the opinion of our crack moderation team) to bait users into ideological wars on charged political topics will be removed and the authors warned - or banned - depending on severity.
Rule 6- Regarding non-YSK posts.
Provided it is about the community itself, you may post non-YSK posts using the [META] tag on your post title.
Rule 7- You can't harass or disturb other members.
If you harass or discriminate against any individual member, you will be removed.
If you are a member, sympathizer or a resemblant of a movement that is known to largely hate, mock, discriminate against, and/or want to take lives of a group of people and you were provably vocal about your hate, then you will be banned on sight.
For further explanation, clarification and feedback about this rule, you may follow this link.
Rule 8- All comments should try to stay relevant to their parent content.
Rule 9- Reposts from other platforms are not allowed.
Let everyone have their own content.
Rule 10- The majority of bots aren't allowed to participate here.
Unless included in our Whitelist for Bots, your bot will not be allowed to participate in this community. To have your bot whitelisted, please contact the moderators for a short review.
Rule 11- Posts must actually be true: Disiniformation, trolling, and being misleading will not be tolerated. Repeated or egregious attempts will earn you a ban. This also applies to filing reports: If you continually file false reports YOU WILL BE BANNED! We can see who reports what, and shenanigans will not be tolerated.
Partnered Communities:
You can view our partnered communities list by following this link. To partner with our community and be included, you are free to message the moderators or comment on a pinned post.
Community Moderation
For inquiry on becoming a moderator of this community, you may comment on the pinned post of the time, or simply shoot a message to the current moderators.
Credits
Our icon(masterpiece) was made by @clen15!
founded 2 years ago
MODERATORS
Some people, like me, can't possibly keep non-stick pans safe. I live on a sailboat, and the effort to keep non-stick pans (even ceramic) safe from damage is disproportionate to the advantages.
There are other cases, such as people who own birds. Overheating Teflon pans can result in PTFE toxicity in birds.
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.
Fond. Fronds are parts of a tree.
Thanks for the tip about preheating! I bought a set of Allclad mostly so I could go from stove to oven to finish, but haven't bothered to learn how to correctly cook eggs in them (have a carbon steel crepe pan that is the designated egg pan, highly recommend). The rest of the reason for them is that they are nigh on unfuck-up-able.
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
Can someone link to the actual fucking article describing how to do the spot seasoning method?
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.
load more comments
(2 replies)
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.
Some people, like me, can't possibly keep non-stick pans safe. I live on a sailboat, and the effort to keep non-stick pans (even ceramic) safe from damage is disproportionate to the advantages. Also, I am away from resupply for long periods of time. If my pan gets damaged, I can't just hop down to the store to replace it.
Don't use bar keepers friend to clean them. That fucked up ours.
Could be cheaper enamel. Le Cruset specifically mentions it in their cleaning instructions
Bar Keeper’s Friend, or a paste of baking soda and water, also comes in handy for cleaning tough stains, oil residue and marks on your Dutch oven as well
I use it on my enameled dutch oven all the time and I've never had an issue.
Le Creuset enameled cast iron isn't the same kind of thing as the ceramic nonstick the person upthread was talking about.
load more comments
(1 replies)
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
Also for skillets you can just buy ceramic. As long as you don't let them sit with food on them they stay pretty non-stick for years.
Some people, like me, can't possibly keep non-stick pans safe. I live on a sailboat, and the effort to keep non-stick pans (even ceramic) safe from damage is disproportionate to the advantages.
Huh, I haven't treated my ceramic skillets special at all, just rinse 'em out when I'm done and throw 'em in the dishwasher, or if I have to hand-wash I can just scrub them real quick since they're not nasty with food gunk all over them. To the best of my knowledge they don't require special treatment, I only suggest not letting them sit with food on them because that'll make anything harder to clean up.
The first hazard to my pans is clunking around while at sea. This is mitigable by putting a cloth in the pan to protect it from other pans. My partner made a bag to hold our ceramic pan. But then the bag got nasty moldy, as porous things always do when sitting in a compartment on a boat. Then our silicone spatula wore out, like they invariably do; I've had the same stainless cooking utensils for going on 30 years. The ceramic pan was given away at our next port.
And ceramic pans still wear out with use, regardless of the level of care. They just last a bit longer than traditional non-silicon nonstick pans.
Oh yeah I didn't think about the fact that it's porous, shit. Yeah I've had my ceramic skillet set for like 15 years and never done anything special with them, but also no salt water and stuff growing on every available surface. Fair point.
Bought a carbon steel pan - never looked back, it is excellent and lasts forever!
load more comments
(2 replies)
view more: next ›