I follow the instructions for proper use of a stainless steel pan but for whatever reason, I find that food still sticks so I get discouraged from using it. I am not sure if I’m doing something wrong 🤔
Any tips or tricks are greatly appreciated <3
In: Other
It’s funny but food sticks to stainless steel because it is both too smooth AND too porous.
1) it’s too smooth for oil to bond to it properly and create a smooth polymer layer of seasoning over time (like cast iron or carbon steel do)
2) it’s porous enough for food to fall into microscopic divots in the surface and get stuck there
people claim you can season stainless steel (e.g. as described here https://www.heritagesteel.us/pages/cooking-techniques) but IME stainless steel is sticky no matter what you do, so I stopped using it for anything except soups, stews, pasta water, etc.
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