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.

    • dindonmasker
      43•3 days ago

      Veritasium just released a video about teflon and it’s impacts yesterday https://youtu.be/SC2eSujzrUY tldw they say that it’s fine for non-stick pans at lower temperatures but the smoke it creates at high temperatures is where the danger is. Especially for pet birds.

    • SerotoninSwells
      8•3 days ago

      Veritasium did a video on this topic a few days ago. I highly recommend it. There’s a bit of nuance here, from what I understand, regarding PTFE which is the chemical composition that Chemours markets as Teflon. The video talks about PTFE being rather inert, passing through our bodies if we ingest it. The real issue is heating the substance above 350° C (662° in freedom units).

      I’m not an expert but I think it’s worth reading up on the subject. If there’s anyone else more read up on the subject please let me know if I’m wrong here.

    • _haha_oh_wow_English
      7•3 days ago

      They are used to produce teflon and will be released if the coating is damaged.

    • @Pothetato@lemmy.world
      -2•3 days ago

      Veritasium just made a great video about the history of Teflon and related chemicals. I got claude to help me put here:

      Teflon and PFAS Health Concerns

      Teflon (polytetrafluoroethylene or PTFE) and related compounds have several health concerns:

      Teflon itself

      • The intact, long-chain PTFE polymer generally passes through the body without being absorbed, as you noted
      • Not considered directly toxic when ingested in its stable form

      Related harmful compounds

      PFOA (C8) and PFOS:

      • Used historically in Teflon manufacturing (not present in final product)
      • Extremely persistent “forever chemicals” that bioaccumulate
      • Associated with:
        • Various cancers (kidney, testicular)
        • Immune system impairment
        • Thyroid disruption
        • Reproductive issues
        • Developmental problems

      Shorter-chain PFAS (including C6):

      • Introduced as “safer” replacements for C8 compounds
      • Still very persistent in environment and bodies
      • Growing evidence suggests similar health concerns to longer chains
      • May be more mobile in environment

      Heating concerns

      Teflon breakdown:

      • At normal cooking temperatures (below 500°F/260°C): minimal risk
      • At high temperatures (above 500°F/260°C): Teflon begins to degrade
      • At very high temperatures (above 660°F/350°C): releases toxic gases including:
        • Fluorinated compounds
        • Particulate matter
        • Can cause “polymer fume fever” in humans (flu-like symptoms)
        • Fatal to birds due to sensitive respiratory systems

      Recommendations:

      • Don’t preheat empty pans
      • Avoid high-heat cooking with Teflon
      • Replace scratched or damaged Teflon cookware
      • Consider alternatives like cast iron, stainless steel, or ceramic

      I have never has success with stainless steel but I will definitely try the heat/wipe/fresh technique if I get a chance.