I Tried It: This Magic Trick Gives Stainless-Steel Frying Pans a Nonstick Patina
Between the is-it-or-isn't-it safe question with nonstick-coated pans and the vigilance required for seasoning and maintaining cast iron, it would seem that stainless steel is the one constant when it comes to food safety, care, and cleanup.
Speaking of constant, though, anyone who has ever tried to cook eggs on a stainless-steel pan knows just how determined stainless steel can be to hold on to those eggs forever: quickly turning your over-easies into something not at all easy. Anything that takes twice as long to clean as to cook is…well…something that we're never likely to cook again.
Stainless steel is prized for cooking when you want to develop a crust on a chop, and make succulent pan sauces that rely on drippings and caramelized bits, since it can do things a nonstick pancan't. "A non-stick surface minimizes sticking, but it also reduces the formation of fond and often produces...
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