Of course! It is completely feasible to achieve a non stick effect on stainless steel pans, but this requires mastering the correct techniques rather than relying on the characteristics of the cookware itself. The core principle is the “Leiden Frost Effect”.

Simply put, when the temperature of the pot is high enough, water droplets that come into contact with the bottom of the pot will form a vapor layer and roll around instead of evaporating immediately. By using this steam layer to isolate food from the pot surface, a non stick effect can be achieved.

The following are detailed steps and techniques for achieving non stick stainless steel pots, divided into basic three-step methods and advanced techniques.

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1.Basic three-step method (the most essential method)

This method is suitable for frying steak, chicken breast, fish fillet and other ingredients that require Maillard reaction (producing a burnt shell).

Step 1: Preheat the pot thoroughly
This is the most crucial step, as 90% of sticky pots are caused by the pot not being hot enough.

1.Heating on medium high heat: Place a clean empty pot on the stove and heat it on medium high heat.

2. Testing Temperature:There are several methods to test whether the pot has reached the optimal temperature:

• Water droplet test (recommended): Drop a few drops of water in the pot. If the water droplets immediately evaporate with a sizzling sound, it means the pot is not hot enough. Continue heating until the water droplets condense into droplets and roll back and forth at the bottom of the pot instead of dispersing. At this point, it indicates that the pot temperature is sufficient.

• Hand test: Place your hand above the pot and feel a strong heat wave.

• Oil streaks: After adding oil, fine, ripple like patterns will appear on the oil surface, but it has not yet smoked.

Preheating usually takes 1-3 minutes, don’t be impatient.

Step 2: Add an appropriate amount of oil

1. When the pot reaches the correct temperature, pour in a sufficient amount of cooking oil (such as vegetable oil, rapeseed oil, refined olive oil, etc., with a high smoke point).
2. Shake the pot to evenly cover the bottom with oil.
3. Wait for the oil temperature to rise until there are slight ripples in the oil, but do not wait until smoke is emitted (high smoke points can produce harmful substances).

Attention:Cold pot and cold oil are the main culprits of sticking to the pot (except for butter and virgin olive oil, which have a low smoke point and usually need to be added later).

Step 3: Add ingredients and wait patiently

1. Gently place ingredients (such as a room temperature steak) into the pot. You should immediately hear the pleasant sound of “hiss”.
2. Do not move food immediately! This is another key point. The surface of food takes time to form a crispy crust, which will naturally separate from the bottom of the pot. If moved or flipped too early, the shell will be torn, causing the protein to stick to the pot.
3. Wait patiently for at least 1-2 minutes, then try gently pushing the food. If it moves easily, it means it can be flipped over. If it can’t be pushed, it means it needs to be fried for a while longer.

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Other practical skills

• Dry the ingredients: Before cooking, be sure to use kitchen paper to thoroughly absorb the moisture on the surface of the ingredients. Moisture is one of the culprits that cause oil splashing and sticking to the pot.
• Using ingredients at room temperature: Cold meat taken directly from the refrigerator can cause localized cooling of the pot, disrupt thermal balance, and easily lead to sticking.
• Moderate amount of oil: The amount of oil should not be too small, and it should be able to evenly cover the bottom of the pot, playing a role in heat conduction and lubrication.
• Control the heat : After adding ingredients to the pot, you can adjust the heat to medium according to the situation to avoid the exterior being burnt and the interior not yet cooked.

Methods for special ingredients

• Frying Fish : Apply a thin layer of starch on the surface of the fish skin and fry it in the pan to ensure that the skin is intact and non sticky to the greatest extent possible.
• Fried eggs/dumplings : You can use the “water oil method” or “steam frying method”. First, fry the bottom of the dumplings in oil, then add a small amount of water, cover the pot and steam it until cooked. Then open the lid and let the water evaporate, and fry the bottom until crispy.
• Fried Rice/Fried Noodles : Make sure the pan is hot enough, the oil volume is moderate, and stir quickly.

Daily maintenance of cookware

1. Thoroughly clean : After each use, it is best to add hot water while the pot still has residual heat, which makes it easier to clean off adhered food residues. If there is still adhesion, you can boil baking soda with water for a few minutes, and then scrub with a soft cloth or sponge.
2. Avoid Scratching : Avoid using hard cleaning tools such as steel wire balls to prevent scratching the surface of stainless steel. These scratches will instead become strongholds for sticking pots in the future.
3. Dry and store : After cleaning, be sure to dry the water to prevent water stains from forming.

Summary and mnemonic:

“The pot should be hot, the oil should be sufficient, and the ingredients should be dry. Don’t flip it too quickly”

Remember these four points, practice more, and you will be able to fully master the stainless steel pot, enjoying its advantages of healthy cooking (uncoated), durability, and excellent burnt flavor . Once mastered, you will fall in love with it!