How to season a stainless steel wok in 3 minutes using the spot seasoning method
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Stainless steel woks could be seasoned with cooking oil in a similar way as seasoning cast iron or carbon steel woks. However, the seasoning on the stainles...

No, this isn’t a cast iron thing. Using stainless pans, you can get nonstick effects that, in my experience, far outperform Teflon anyway. The process is called “spot seasoning.” I have cooked crispy, cheesy rice noodles with eggs with zero sticking.

I love my cast iron pans, but stainless is my daily go-to. Added bonus: use 100% copper wool to clean your stainless pan. The copper-coated wool at most grocery stores is problematic; you might get a few uses out of the coated garbage and then it starts shedding metal bits.

    • Jack
      41•3 days ago

      The most annoying thing for me with Teflon was that in two years or so it is no longer nonstick, so your pans have essentially an expiration date.

      Not to mention that it will be scratched and danger to you and all around you long before that.

      I preach the gospel of our lord and savior stainless steel pans!

    • @ColeSloth@discuss.tchncs.de
      1•2 days ago

      I like the heat retention of a good heavy and smooth cast iron best, and you don’t have to season it very often at all. I pre heat it, add a little butter or oil, and do my cooking. Only way to go if you aren’t cooking a steak or burgers outside. Eggs slide like new Teflon.

    • OnionononEnglish
      -1•2 days ago

      Fresh teflon is. Then you start throwing it away in a year or two since your teflon coating has FLAKED off despite using only wood-plastic-silicone and handwashing it carefully.

      And then you read TEFLON FLAKES cause cancer.

      And then you start putting two and two together.

      • @huppakee@lemm.ee
        5•3 days ago

        i am lazy but i’m not even saying doing less steps is worth the cancer it gets you. I’m just pointing out that simplicity isn’t really a strong side of stainless steel when comparing it to teflon since simplicity is basically the only thing teflon has going for it.

    • teft
      -3•3 days ago

      right? six steps and having to deal with hot oil every time or use teflon and have a slightly higher risk of cancer and zero extra steps to cooking. I’ll stick with teflon and hope for a global war to wipe us all out before I have to worry about cancer.