Ditch the Teflon: This Hack Transforms Stainless-Steel Pans Into Nonstick
Nonstick pans are *chef’s kiss* when you want eggs or flapjacks fast without a stuck-on mess afterward. The problem is they don’t handle much else well, and sensitive nonstick surfaces are famous for degrading quickly. There are also health concerns that come with chemically coated pans such as Teflon. Cast-iron is the safer, more durable alternative, but those pans are heavy and require careful cleaning.
Ask a chef for advice, and they’ll encourage using stainless-steel cookware for most of your stovetop cooking projects. Stainless steel is versatile, earning it the honor of being the most widely used type of cookware among the culinary intelligentsia, but it’s not without drawbacks.
Anyone who’s braved scrambled eggs or pancakes over a stainless-steel skillet knows just how hard the surface holds certain food. When cleanup becomes as involved as the recipe, it’s unlikely to end up in your regular rotation.
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