I find that this makes the pan too hot for properly cooked omelets or scrambled eggs, and it will set the yolk of a fried egg in a matter of moments. Instead, I prep like this, then pull the pan from the heat for a minute or so, and lower the burner temperature. The pan stays slippery for a while, but cooking at a lower heat will produce a better dish.
Yeah, this is simply infeasible for things like sunny side up, over easy, etc. You'll set the yolk way before the white like you said, unless you use some steam but at that point I'll just cook it on medium low with lots of steam & get a perfect egg
i do either an omelette or a sunny side up every day with a SS pan. for an omelette, work fast, pour egg mixture in quickly, use Left hand to shake pan back and forth and right hand to vigorously mix with a small silicone spatula. When I see the egg is setting (like 5-10 sec of mixing) i take the pan off the heat, and use the spatula to smooth the curds into an even layer, add my fillings (tomato, goat cheese, etc), back on the heat for a few seconds, fold one side over itself, and proceed to roll out of the pan for a quick french omelette. it’s never even toasted on the bottom side and usually very soft. Zero stickage. for sunny side up, just put a lid on so the whites steam and watch it closely, my yolk is never cooked! always runny. my pan is never hotter than medium and although it took me a few days to learn how to use stainless steel, now it’s easy and I’ll never go back to teflon.
I think that is a large part of success with stainless steel…buy high quality, just one piece at a time if that’s what you can afford, and it will be your best friend in the kitchen and last forever!! Much like cast iron!
@davidz2690 if you don't heat up your pan enough before putting oil in you won't have the same nonstick properties. Therefore technique. Try watching the video with sound on, then you might understand. Or perhaps have someone with enough patience and crayons explain it for you.
This is definitely a good tip but it doesn't always work for me. What other factors cause sticking? I just tried frying eggs with this trick earlier today and they stuck like crazy.
Another comment here mentioned that it is also helpful to have the eggs already at room temperature because the temperature of the produce does matter too.
Also be careful with cold food going into the pan it’s all a games of temperature so I suggest you put your eggs on warm water that way they’re not cold if you leave them in the fridge
By the time stainless steal is hot enough to make the water dance as they say, I find it is too hot to cook anything that has moisture. It streams up, and I have to take it off the burner for a few seconds.
But how do I get it hot enough to be nonstick, but still not so hot that it makes a fried egg crispy? I know a lot of people prefer it that way, but I like mine with soft edges.
Really, any type of cooking surface. If it's hot enough, it won't stick. Also, I'm glad to see my stainless steel pan is not the only one that has oil polymerized on the walls.
Barkeepers explicitly says not to use it for stainless steel (at least the old tin I have does) but I’m not sure if this is just a scare tactic to try and get people to buy an almost identical formula of the same product ‘designed for stainless steel’. Given how commonly it’s used in the industry it must be fine for pans. Either way, I’ve never found a need for it on the cooking surface of any of my pans.
It's clean. The dark spots are polymerized oil that would exist as seasoning on cast iron or carbon steel. Not worth worrying about unless you want to hang your pans for display.
@@James-uk4xi I can see your logic fails you naturally. I can obviously see you are being sarcastic about this video's usefulness because you think oil is enough to prevent food from sticking. Which is why I said oil is not enough to prevent food from sticking and if you even watched his video, he isn't only about oil. I can also see you aren't capable of verbalizing anything more than those few dumb sentences so I helped you verbalized it.
I cook in restaurants for a living. Stainless steel is the best pan for everything except eggs. Nonstick for eggs. Always. Or cast iron bc thats just a nonstick pan but 50 fcking pounds
So basically in order to be non stick, you can only cook food at one specific temperature. Anything less or anything more and it doesn't work. Doesn't sound too versatile to me...
Abso freakin lutely. That’s the only way to make fried eggs. Any other way is akin to those guys that can grill an ok dog but think they’re pit masters.
Eggs are better cooked on lower heat. Just use nonstick or cast iron for them. However this is great advice if you want to sear something like chicken thighs. But I'd also prefer to use cast iron for that too
@SphereRS: No need. "Eggs are better cooked on lower heat" is a myth. ALL nonstick coated pans are toxic and cast iron takes a lot of time and energy to heat especially in places where electricity prices are high. Stainless steel or carbon steel will yield perfect eggs if you know what you're doing.
Take a stainless pan and heat up about a inch of oil to above fry temp in it. Pour out the oil while it's still hot, fill the pan with salt and then scrub it into the pan. This is dangerous but it's what we did at the restaurant I worked at and we never had anything stick, ever. We did it once a week at work, at home it should last a while cooking breakfast and dinner every day.
They call it seasoning. And yeah, it will last a few cooking sessions. Probably just use carbon steel or cast iron, though, if you are that afraid of sticking.
You need to use a high temp oil like avocado oil, I use olive oil most times but I don't know if that's the best choice. If you use low smoking point oil like vegetable it can catch fire easily
@@daylansantiago7841It’s not the best choice, and it’s actually worse than vegetable oil unless it’s genuine extra virgin which is hard to find in the US since extra virgin isn’t a protected category. 390 vs 410. Best is peanut, avocado (as you said), sunflower and coconut.
@@markwazowskinreal *It depends.* Extra virgin olive oil's smoke point is 350 to 410 degrees Fahrenheit, and olive oil's smoke point is 390 to 468 degrees Fahrenheit. The difference between olive oil types comes down to how they are processed.
I do this all the time. Yes, when the pan is hot enough to ball water, it's actually too hot to cook eggs in. Take it off the heat for 60 seconds, let it cool a little, and then oil or butter, then your eggs. They should not stick unless you let the pan get very cool again before you add the eggs.
@@jeffpro8They literally asked what happens if they back the heat off to properly cook eggs. You can’t properly cook eggs with the heat shown in the video.
It is called seasoning or socketing a pan/wok/pancake machine / plancha etc .... The advantage of doing this instead of using a non stick pan is that there is no coating on stainless steel pan but there is like Teflon or special paints on already non stick ones and it can be dangerous when damaged.
I have old pans that all work but sometimes i get cheap or watery eggs and they do turn to a rubbery burnt mess. Better eggs, flip them with no spatula.
However the pan is so dirty. That juck around the pans edges can and will come off. Soak the pan. Then use Sos pads to clean to a shine. Or soak and then use bar keeper follow directions. There are also metal pads that can clean the crud off. Thanks for letting us know your trick to make it a non stick pan ❤❤❤
@danielc3321: You can use butter as your fat, that's fine in stainless steel. ALL nonstick coated pans contain toxins that accumulate in your body and in the environment no matter what any company says. They just want you tho think you're too dumb to know how to cook without one.
@@steak-enjoyer yes, the evidence of the cheap seed oils being bad for our health is pretty well established. I’m old enough to remember when many doctors would smoke cigarettes and scoffed at people trying to explain that it’s not too healthy.
Oiling isn't the point of the video. Stainless steel pans need to be preheated to a specific temperature to become non stick, in which you can use the water test method he mentioned.
@@mobius4860 oh yeah I know that I'm just bewildered a bit. Stainless steel pans are in the same category as a griddle or grill requiring such. Only time that's not needed if you're doing Gordon Ramsay style eggs
Whatever you do, don't clean it with soap. Just rinse under warm water, use a brush if needed, and leave it at that. The idea is to keep the pan seasoned.
Wow - you really need to get some cook books on kitchen basics - you are toughening the albumin in the egg and it will be rubbery 🙈 - you have to cook scrambled eggs VERY slowly over low heat. Jacques Pepin did a series on PBS on cooking with Julia Child - he did an episode on eggs - please reference it. No offense 😊
@AllSven, no, not if it's cooked high and fast, no rubbery texture. Even Jacques can make mistakes. ALL nonstick coated pans contain toxins that accumulate in your body and in the environment no matter what any company says. They want you to think you're too dumb to be capable of cooking eggs in nonstick, carbon steel, or cast iron so they can make you buy pans every year for profit when one stainless steel will last for many lifetimes. Learn.
It was clearly for demonstration purposes. But even if it wasn’t, dozens of traditional dishes, particularly in asian cuisine, involve cooking eggs on high heat to intentionally get a firm, or in some cases even crispy texture. There’s way more to eggs than soft scrambles, gotta broaden those horizons - no offense 😊
@@violetviolet888 I use carbon steel in my wok, a cast iron dutch oven combo pan set (from my grandmother) and stainless steel pans and pots for the rest. Different pans for different purposes.
Put 1cm of salt in the bottom while on full heat. DO NOT ADD WATER. Salt will remove any moisture leave it on for 4 or 5 minutes . Tip out salt quickly wipe then add a generous amount of oil. Done.
I find that this makes the pan too hot for properly cooked omelets or scrambled eggs, and it will set the yolk of a fried egg in a matter of moments.
Instead, I prep like this, then pull the pan from the heat for a minute or so, and lower the burner temperature. The pan stays slippery for a while, but cooking at a lower heat will produce a better dish.
Yeah, this is simply infeasible for things like sunny side up, over easy, etc. You'll set the yolk way before the white like you said, unless you use some steam but at that point I'll just cook it on medium low with lots of steam & get a perfect egg
After you add the oil you need to lower the heat then add the eggs. I haven’t had a problem making omelettes with this method.
Just cover with a lid so the whites cook fast too
i do either an omelette or a sunny side up every day with a SS pan. for an omelette, work fast, pour egg mixture in quickly, use Left hand to shake pan back and forth and right hand to vigorously mix with a small silicone spatula. When I see the egg is setting (like 5-10 sec of mixing) i take the pan off the heat, and use the spatula to smooth the curds into an even layer, add my fillings (tomato, goat cheese, etc), back on the heat for a few seconds, fold one side over itself, and proceed to roll out of the pan for a quick french omelette. it’s never even toasted on the bottom side and usually very soft. Zero stickage.
for sunny side up, just put a lid on so the whites steam and watch it closely, my yolk is never cooked! always runny.
my pan is never hotter than medium and although it took me a few days to learn how to use stainless steel, now it’s easy and I’ll never go back to teflon.
You could also just use a cast iron pan on any temp you went.
Thank you for the tip. My stainless steel pans are almost retired because of sticking. Now I'll try again. Thanks for showing it
Worked as a breakfast cook for years and all my egg and sautee pans were high quality stainless steel as were every other chefs that i worked with.
I think that is a large part of success with stainless steel…buy high quality, just one piece at a time if that’s what you can afford, and it will be your best friend in the kitchen and last forever!! Much like cast iron!
carbon steel or copper steel is used to
@@ThePapaja1996So what's your point?
I definitively find a high quality pan makes a difference.
How do you prevent the oil from smoking though when it gets to the right temperature? I always find my oil burns as soon as I put it on there
Im mainly a cast iron person. I've found letting the pan warm up fully with a good coat of oil is all you need.
Thank you so much for sharing!!
Even if my food sticks, I still love stainless because it is so clean and earth friendly!! And lasts FOREVER!
Unless you overheat it like my partner likes to do to all my good pans 😛
This technique is dope. Works for every pan I have. Haven't used nonstick in years 😂
Technique 😂 he’s just heated the pan up and put oil in it… how else would you cook something lmao
@davidz2690 if you don't heat up your pan enough before putting oil in you won't have the same nonstick properties. Therefore technique. Try watching the video with sound on, then you might understand. Or perhaps have someone with enough patience and crayons explain it for you.
Is fire required or that’s optional?
This is straight up the best tip for stainless steel, I used it years ago and it works til dis day
As if it would one day stop working?
it not gonna get patched
@@mrcriminalpants😂
@@mrcriminalpantsyea
Do you have to repeat this process each time you use it?
Also cleaning your pan 100% after every use helps with the non stick
I bought a very heavy stainless steel skillet at a yard sale years ago. I love to use it.
This a life saver I been getting mad over all pans sticking I only stainless need to get more pans this helps
I just scrambled two eggs in my stainless pan with a bunch of butter before I saw this video 🎉😂😂 My favorite pan
This is definitely a good tip but it doesn't always work for me. What other factors cause sticking? I just tried frying eggs with this trick earlier today and they stuck like crazy.
Another comment here mentioned that it is also helpful to have the eggs already at room temperature because the temperature of the produce does matter too.
Do I do that every time or once or regularly? Thanks
Also be careful with cold food going into the pan it’s all a games of temperature so I suggest you put your eggs on warm water that way they’re not cold if you leave them in the fridge
So it's only useable at a single temperature?
By the time stainless steal is hot enough to make the water dance as they say, I find it is too hot to cook anything that has moisture. It streams up, and I have to take it off the burner for a few seconds.
Do you do this every time you use the pan, or does this “season” it or something? I might have used that wrong. I just started learning 😂
But how do I get it hot enough to be nonstick, but still not so hot that it makes a fried egg crispy? I know a lot of people prefer it that way, but I like mine with soft edges.
Do you need.to repeat this process whenever it used or is this good after washing?
Every time it's used.
@@zugmeister314 I just need to be sure I always have olive oil on hand.
Thank you.....I needed this!
Must u do this everytime you cook with it ?
Really, any type of cooking surface. If it's hot enough, it won't stick. Also, I'm glad to see my stainless steel pan is not the only one that has oil polymerized on the walls.
Bar keepers friend my man. Scub that clean
Chainmail scrubber and bar keepers 👍
Barkeepers explicitly says not to use it for stainless steel (at least the old tin I have does) but I’m not sure if this is just a scare tactic to try and get people to buy an almost identical formula of the same product ‘designed for stainless steel’. Given how commonly it’s used in the industry it must be fine for pans. Either way, I’ve never found a need for it on the cooking surface of any of my pans.
It's clean. The dark spots are polymerized oil that would exist as seasoning on cast iron or carbon steel. Not worth worrying about unless you want to hang your pans for display.
Baking soda, lemon or tomato paste works great
By using oil when you cook?
i’ve used stainless steel pans while house sitting before while never having them at home. wish i’d known this before!
This is the stuff that helps people like me who didn’t have parents growing up to show them the proper way of doing everyday things
I have parents, we still didn't know this 😂
...had parents, but only used cast iron, so I didn't know either - lol
1 crazy parent here.
GenX here. My parents disappeared when I was six and didn't come home until I was eleven.
Still cooking for myself.
Our parents don’t know tricks like this.
Where can i get a good stainless steel pan?
How do you not have more subscribers you have great content!!
Literally a full on copy of another short with millions of likes.
Wow where do I get this liquid you called oil? Looks awesome I would love to try some
I’m genuinely asking but why do you add oil to a nonstick pan if it’s supposed to not stick in the first place?
WAIIIT if the oann is not hot enought how come the water eveaborates? But when it's "hotter" how does the water dance around?
Can you season a steel pan?
Can you cook with butter?
What if you can’t have oil?
Exactly how I cook eggs in my stainless steel pan, it works every time!
But what if you need to lower or increase the temperature during the course of cooking?
Great....Never knew this....will start using my stainless steel pans again for frying...
You do this every time you want to cook something?
Nah, get a small nonstick pan and tiny bit of butter. That doesn't make good video though.
Holy crap so you just use some kind of cooking oil and your food doesn't stick? Amazing. Thank you for this video it has changed my life.
i can see you never cooked before in your whole life, food still sticks even with oil
@V.I.P205 i can see you've never used your brain before in your entire life, and your sarcasm detector needs calibration
@@James-uk4xi I can see your logic fails you naturally. I can obviously see you are being sarcastic about this video's usefulness because you think oil is enough to prevent food from sticking. Which is why I said oil is not enough to prevent food from sticking and if you even watched his video, he isn't only about oil. I can also see you aren't capable of verbalizing anything more than those few dumb sentences so I helped you verbalized it.
@@V.I.P205 Wow these pointless cooking videos really bring out the best and the brightest. tHaNk YoU fOr heLpInG mE VeRbaLiZeD iT.
I cook in restaurants for a living. Stainless steel is the best pan for everything except eggs. Nonstick for eggs. Always. Or cast iron bc thats just a nonstick pan but 50 fcking pounds
That not making it nosick, you just used enough oil so nothing will stick. How oily was your food?
So basically in order to be non stick, you can only cook food at one specific temperature. Anything less or anything more and it doesn't work. Doesn't sound too versatile to me...
I have the set from USA steel. You use med flame and use butter or oil. I have had nothing stick. My pans are 5ply. I love them
I just cook the bacon first then cook the eggs in the hot bacon grease. Adds flavor and the eggs are done before the bacon gets cold.
Abso freakin lutely. That’s the only way to make fried eggs. Any other way is akin to those guys that can grill an ok dog but think they’re pit masters.
I fuck up eggs on nonstick. I tried this and it does work!
Yeah but you have to use 2tbsp of high heat oil to cook two eggs.
Eggs are better cooked on lower heat. Just use nonstick or cast iron for them. However this is great advice if you want to sear something like chicken thighs. But I'd also prefer to use cast iron for that too
@SphereRS: No need. "Eggs are better cooked on lower heat" is a myth. ALL nonstick coated pans are toxic and cast iron takes a lot of time and energy to heat especially in places where electricity prices are high. Stainless steel or carbon steel will yield perfect eggs if you know what you're doing.
The objective ia to avoid oil. If we are adding that much oil any pan will be non stick
Take a stainless pan and heat up about a inch of oil to above fry temp in it. Pour out the oil while it's still hot, fill the pan with salt and then scrub it into the pan.
This is dangerous but it's what we did at the restaurant I worked at and we never had anything stick, ever. We did it once a week at work, at home it should last a while cooking breakfast and dinner every day.
They call it seasoning. And yeah, it will last a few cooking sessions.
Probably just use carbon steel or cast iron, though, if you are that afraid of sticking.
So add oil?
When mercury balls form, your pan is ready
You must be named Mercury
I learned that later on in my self-learning to cook journey. Lube is the answer.
Careful, I've done hot pan cold oil and it instantly went up in flames
You need to use a high temp oil like avocado oil, I use olive oil most times but I don't know if that's the best choice. If you use low smoking point oil like vegetable it can catch fire easily
@@daylansantiago7841olive oil is actually relatively low smoke point
@@daylansantiago7841It’s not the best choice, and it’s actually worse than vegetable oil unless it’s genuine extra virgin which is hard to find in the US since extra virgin isn’t a protected category. 390 vs 410. Best is peanut, avocado (as you said), sunflower and coconut.
@@markwazowskinreal *It depends.* Extra virgin olive oil's smoke point is 350 to 410 degrees Fahrenheit, and olive oil's smoke point is 390 to 468 degrees Fahrenheit. The difference between olive oil types comes down to how they are processed.
Your pan was too hot or you waited too long to start cooking in it.
If you decrease the heat to slow cook eggs a little will they then stick?
They can, yes
I do this all the time. Yes, when the pan is hot enough to ball water, it's actually too hot to cook eggs in. Take it off the heat for 60 seconds, let it cool a little, and then oil or butter, then your eggs. They should not stick unless you let the pan get very cool again before you add the eggs.
@@trublgrl oh okay, I am nervous to experiment with stainless steel but I don't want to cook with Teflon anymore 🍳
No it will not. Once you preheat the pan properly by using the technique in this video, food would not stick.
@@jeffpro8They literally asked what happens if they back the heat off to properly cook eggs. You can’t properly cook eggs with the heat shown in the video.
It is called seasoning or socketing a pan/wok/pancake machine / plancha etc .... The advantage of doing this instead of using a non stick pan is that there is no coating on stainless steel pan but there is like Teflon or special paints on already non stick ones and it can be dangerous when damaged.
How to remove those stains in the pan?
We're people not using oil?
...just use a seasoned pan or nonstick and skip the stainless
Are Cuisinart pans any good?
Depends on the pan. All aluminum are shit. Get either full stainless, full carbon steel, or the best are double or triple clad pans.
To clarify, do not cooc the egss when the pan is that hot, its just for seasoning the pan
Why can't you spell?
Why are you rude? @@jn8922
What if you like the taste of butter, not veg oil
Okay, pan at correct temperature. Don't we have to let the pan cool a bit before using?
@SpaceMiner007: No. The moment you put an ingredient in it, the pan drops in temp.
But But
... Can I use soap to clean it after?
Yea I like scrambled eggs. Stainless steel is not an option
So oil is slippery?😮
Hot pan, cold oil. Works every time.
Exactly 👍
Low and slow works too
Follows directions
Egg still welds itself to the pan
Every time! SS is great... for soup!
@technstuff1961: Try again. You didn't do it right.
I have old pans that all work but sometimes i get cheap or watery eggs and they do turn to a rubbery burnt mess. Better eggs, flip them with no spatula.
I do this all the time..... Been doing it for years.
If you like burnt eggs use stainless
However the pan is so dirty. That juck around the pans edges can and will come off. Soak the pan. Then use Sos pads to clean to a shine. Or soak and then use bar keeper follow directions. There are also metal pads that can clean the crud off. Thanks for letting us know your trick to make it a non stick pan ❤❤❤
About time he cleaned the pan properly.
Prep your eggs any way you want. I'm still using nonstick so I can cook them more slowly and use butter instead of oil.
@danielc3321: You can use butter as your fat, that's fine in stainless steel. ALL nonstick coated pans contain toxins that accumulate in your body and in the environment no matter what any company says. They just want you tho think you're too dumb to know how to cook without one.
Well, most people know this however, no one wants to eat that much oil
Just get a cheap non stick pan to use for eggs. No reason to fuss with all this.
The oil needs to smoke and lower the flames to medium low heat (this varies by what ur cooking exactly but for eggs no big flames)
THANK YOU SO VERY MUCH .. I kept getting this wrong ...
If using oil, use avocado oil, it Can handle a the high heat
Too expensive
No, any oil will do. No need to waste money.
@@felixfourcolorenjoy disgusting canola or sunflower oil. Your health is worth more than a few $.
@@steak-enjoyer yes, the evidence of the cheap seed oils being bad for our health is pretty well established. I’m old enough to remember when many doctors would smoke cigarettes and scoffed at people trying to explain that it’s not too healthy.
avocado oil will break down on heat. use it for salad cold use only. use butter or even peanut oil or olive oil.
Ok but why are you so pretty? ❤
Crank it high, mist oil on it, oil instantly polymerizes and it stays non-stick no matter the temp
Yeah but oil is horrible for you
Do y'all not normally oil your pans regardless of circumstance?
Oiling isn't the point of the video.
Stainless steel pans need to be preheated to a specific temperature to become non stick, in which you can use the water test method he mentioned.
@@mobius4860 oh yeah I know that I'm just bewildered a bit. Stainless steel pans are in the same category as a griddle or grill requiring such. Only time that's not needed if you're doing Gordon Ramsay style eggs
Good tip. They are also safer.
Safer how?
I use cast iron at 350 F. A little bacon grease and drop your eggs in cooks in 30 seconds.
Whatever you do, don't clean it with soap. Just rinse under warm water, use a brush if needed, and leave it at that. The idea is to keep the pan seasoned.
That's cast iron.
Don’t do this that’s not how you treat stainless. Use soup
@@TheMagrhino'Use soup'? Don't do that, that's what you do with a soup pan. Use soap instead.
Just get a dedicated nonstick/cast iron/carbon steel pan for eggs.
Nice transition my boy
Arent you eating all that oil????
Wow - you really need to get some cook books on kitchen basics - you are toughening the albumin in the egg and it will be rubbery 🙈 - you have to cook scrambled eggs VERY slowly over low heat. Jacques Pepin did a series on PBS on cooking with Julia Child - he did an episode on eggs - please reference it. No offense 😊
@AllSven, no, not if it's cooked high and fast, no rubbery texture. Even Jacques can make mistakes. ALL nonstick coated pans contain toxins that accumulate in your body and in the environment no matter what any company says. They want you to think you're too dumb to be capable of cooking eggs in nonstick, carbon steel, or cast iron so they can make you buy pans every year for profit when one stainless steel will last for many lifetimes. Learn.
It was clearly for demonstration purposes. But even if it wasn’t, dozens of traditional dishes, particularly in asian cuisine, involve cooking eggs on high heat to intentionally get a firm, or in some cases even crispy texture. There’s way more to eggs than soft scrambles, gotta broaden those horizons - no offense 😊
@@violetviolet888
I use carbon steel in my wok, a cast iron dutch oven combo pan set (from my grandmother) and stainless steel pans and pots for the rest.
Different pans for different purposes.
There seems to be lots of black bits stuck to your pan though???
Take some bar keepers friend to that pan!
A little bar keepers and some 000 steel wool and it will be looking good
Try searing anything with sugar in it
So much for avoiding toxins from non-stick pains to then overheat linoleic acid-laden, high omega-6 inflammatory oil.
@carlose.moreyramd7846: You are capable of using oil that is fresh pressed to order. Or buying from companies that make unadulterated oil.
@@violetviolet888nature of seed oils causes it to be high in omega 6 so just stick to butter, ghee, animal fats, coconut, EV olive, and avocado oils
Try cleaning it first too
That's what I was thinking. The first video should have been how to clean a stainless steel pan properly.
Put 1cm of salt in the bottom while on full heat. DO NOT ADD WATER. Salt will remove any moisture leave it on for 4 or 5 minutes . Tip out salt quickly wipe then add a generous amount of oil. Done.
@ianteddy: a layer of 1 cm of salt is a lot for a 10 inch skillet. A tablespoon or two would suffice.
Cooke it with butter or pure oil it test m7ch better
THANKS A MILLION.
Good tutorial
Do you have to do this before every use? Or does it stay none stick after getting ripping hot with oil forever?
you can do it before - it’s called seasoning. Look it up. It’s best to do both.