Communities

Writing
Writing
Codidact Meta
Codidact Meta
The Great Outdoors
The Great Outdoors
Photography & Video
Photography & Video
Scientific Speculation
Scientific Speculation
Cooking
Cooking
Electrical Engineering
Electrical Engineering
Judaism
Judaism
Languages & Linguistics
Languages & Linguistics
Software Development
Software Development
Mathematics
Mathematics
Christianity
Christianity
Code Golf
Code Golf
Music
Music
Physics
Physics
Linux Systems
Linux Systems
Power Users
Power Users
Tabletop RPGs
Tabletop RPGs
Community Proposals
Community Proposals
tag:snake search within a tag
answers:0 unanswered questions
user:xxxx search by author id
score:0.5 posts with 0.5+ score
"snake oil" exact phrase
votes:4 posts with 4+ votes
created:<1w created < 1 week ago
post_type:xxxx type of post
Search help
Notifications
Mark all as read See all your notifications »
Q&A

Post History

71%
+3 −0
Q&A Even after I heat and oil, why does food stick to my stainless steel pan?

Unfortunately I can't really tell from the pictures if that's a stainless steel pan or not. Stainless steel pans are definitely not "nonstick" in the sense of an actual nonstick pan. However, beca...

posted 3y ago by Sigma‭

Answer
#1: Initial revision by user avatar Sigma‭ · 2021-04-30T00:52:05Z (almost 3 years ago)
Unfortunately I can't really tell from the pictures if that's a stainless steel pan or not. 

Stainless steel pans are definitely not "nonstick" in the sense of an actual nonstick pan. However, because of their characteristics, it is possible to avoid having a lot of food stuck to them. The articles you've posted are discussing two entirely different techniques for that. They are:

1. Using high temperatures to sear and then deglazing and
2. Adding a "nonstick" seasoning to the pan similar to a cast iron. 

[Here](https://youtu.be/bYs-ATfXGp4?t=43) is a video that shows how to deglaze (in this case to make a sauce). After she's cooked the food in the cast iron pan and has a bunch of browned, stuck fond on the bottom of the pan, she uses an acid over heat to bring them up. I use this method even when I'm just cleaning my pans - I'll pour in a couple tablespoons of cheap white vinegar and poke at it for a minute to get it off. 

The second method is simply taking advantage of the potential for oil polymerization to create a thin surface over the steel and keep food from having the opportunity to stick. I'm not sure why this would be preferable to a cast iron unless you're trying to minimize the number of pans in your kitchen.