Stainless Steel Pan Can Become Non-Stick, Here's How

The Shiro Copr Many people prefer to use non-stick pans when cooking, especially for ingredients such as eggs, meat, seafood, and dairy products.

Stainless steel wok, although appearing beautiful and sturdy, is often left aside because it is considered difficult to use without leaving sticky food residues that are hard to clean.

However, there is a simple trick found to make a stainless steel pan have a non-stick feature.

This trick allows anyone to use a stainless steel pan like a non-stick pan—without the hassle of cleaning stubborn food residue.

How to make a stainless steel pan non-stick

Here are easy steps to make a stainless steel pan non-stick:

1. Preheat the pan first

Place the stainless steel pan on the stove over medium to high heat. Check the temperature by placing your hand above the pan (without touching it). If you feel the heat radiating towards your palm, the pan is almost ready.

2. Do water test

Sprinkle a little water on the surface of the pan. If the water evaporates immediately, the pan is not hot enough yet. Try again every 30 seconds.

If the water forms small droplets and appears to "dance" on the surface of the pan, it means the ideal temperature has been reached.

3. Lower the temperature and add fat

After the water test is successful, reduce the heat to medium or medium-low. Then add fat such as butter, olive oil, or others. Then, add the food ingredients you want to cook.

Important note: If the temperature is not reduced after the water test, the fat can exceed the smoke point and cause the kitchen to smoke, or even trigger a fire.

Why does this method work?

This trick works thanks to a physical phenomenon called the Leidenfrost effect. According to ThoughtCo., this effect occurs when a liquid comes into contact with a surface much hotter than the boiling point of the liquid.

The formed foam creates an insulating layer that prevents the liquid from coming into direct contact with the hot surface.

In other words, temperature differences create a vapor barrier that prevents water and later food from sticking to the pan's surface.

Through the water test, we can ensure that the pan's temperature is ideal for cooking without the risk of sticking.

With the right heating technique and a simple water test, your stainless steel pan can work like a non-stick pan.