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.
I appreciate that people have found solutions for avoiding materials that can become dangerous when overheated. I, too, have gone on PFOA-free journeys.
But oh my god, that egg is swimming in oil! I don’t want that many calories, and I don’t want to feel a greasy egg in my mouth.
I understand this solution is great for many people, and they should be proud and happy that they have reached their Teflon-free goals.
But as a person who can’t digest high amounts of fats without consequences and watches their calories, this is only a solution for people who love bathing their food in oil. I also avoid saturated fats, which are superior for their non-stick properties. I want to use olive oil, nothing else.
But fine, I will try it on my stainless pan and see what happens. Olive oil, heat to smoke, wipe, then a small amount of olive oil again for normal cooking.
If it works I’ll be thrilled. If not, back to my trusty teflons that never fail me. Wish me luck! Got any more tips?
Yeah, don’t use that huge amount of oil. I’ve never had eggs stick in my cast iron, using 1-2 tablespoons of oil or butter. It shouldn’t need to swim in oil and if it is, you’re doing something wrong