It seems like you’re making the assumption that in saying it’s disingenuous to make the claim, I’m casting some final moral judgment about the OP or their overall trustworthiness. Correct me if I’m wrong about that, you just seem to have taken issue with me potentially accidentally having called OP dishonest. To be clear, I was calling them dishonest (with regards to only the claim they made about their stainless steel pan being more nonstick than a nonstick pan, at least for the scope of my comment). It’s just patently untrue that a stainless steel pan is more nonstick than a Teflon nonstick pan, no matter what you do to the stainless steel pan (except applying a nonstick coating). I don’t have to make any unfounded assumptions about any mental state here. To make the claim requires that you are either innocently misinformed/uninformed or purposely making a misrepresentation about this particular issue.

And, for the record, I’m not assuming that the OP is malicious or intentionally set out to mislead people. It’s exciting to achieve little to no sticking in a stainless steel pan and you want to share that achievement with others, hopefully to encourage them to achieve the same thing. All I did was correct some innocent exaggeration. And if it was malicious, well, at least I still used disingenuous correctly.

Unfortunately, scrambled eggs are one of those things that are a bit harder to cook in stainless. If you’ve been using oil, switching to butter can help with some of the sticking, but you might end up using more butter than you’d like and some heat management is still necessary. Honestly, a lot of people keep a single nonstick frying pan just for things like eggs, seared fish, or sauteed tofu, so don’t feel pressured to make it work on stainless.

If you really feel compelled to move off Teflon completely, a carbon steel or cast iron pan will be much better suited to replacing nonstick for the instances where you’re getting excessive sticking, at the cost of needing to avoid acids in the pan. But if I were you, I’d just keep using my Teflon pans until there’s any flaking or chipping before making up my mind.

First of all, congratulations on the baby! :) If you don’t mind me asking, what sorts of dishes are you struggling to make on stainless steel?

I’m going to be presumptuous here and make a few suggestions, so feel free to push back if you’ve tried some of these things and they haven’t worked or aren’t as easy as I’m presenting. If you do still want to transition to stainless, it’ll be easiest to start by only doing it bit by bit, rather than all at once. Dishes that naturally contain some acidic element (like tomatoes, citrus juice, vinegars, or wine) will be easiest to cook without a bunch of sticking. I’d recommend starting with a tomato-based pasta sauce. If, as it reduces, you notice bits sticking to the sides, it’s easy enough to loosen up just by stirring a bit of the sauce onto it. Once you’re more comfortable with this, you can try sauteing vegetables in the pan. Even with preheating, it’ll might result in some stuck on bits, but adding a splash of lemon juice or champagne vinegar at the very end and agitating all of the ingredients should both brighten up the overall dish a bit as well as lift most (if not all) of those browned spots you saw. When it comes to searing meats, you might also have to adjust how often you’re flipping. If it feels stuck when trying to flip it for the first and second time, waiting a bit longer will eventually lead to the meat releasing from the pan. After the initial release on both sides, it won’t be anywhere near as sticky and you can flip as often as you’re used to. I wouldn’t worry about any browned spots either. While resting the meat, you can toss a bit of wine along with some stock in, turn up the heat, and stir continuously to loosen those bits up as well as flavor your pan sauce. Once it’s reduced to about your desired consistency, you can throw a slice or two of cold butter in and stir for a relatively low effort but still tasty pan sauce. Plus, you make washing the pan much easier. I think this tends to be easier than trying to achieve a nonstick effect with stainless, and sort of demonstrates that there’s ways to work around the issues some people have that aren’t strictly heat management.

My cat really wanted to press the submit button halfway through and force me to edit it to complete the thought as quickly as possible. Sorry if it isn’t quite helpful, and I’d be happy to follow up on any of it.

I’d posit that your well-loved cast iron looks even better than new. For me, moving off nonstick pans was about sustainability (and money waste, who wants to buy a 2 year subscription to cooking?), but I can’t get over how beautiful some cookware gets just from being used. The patinas on cast iron/carbon steel pans reflect the dedication of their owners to a craft, which I’ll take any day over a colorful pan whose surface flakes just from looking at it.

You won’t find any disagreement from me there. I just think that when you set the expectation too high (stainless steel can actually be more nonstick than Teflon), people will give up and just go back to nonstick pans when they can’t achieve those results.

Regarding dishes that are solely the domain of Teflon, I think it definitely has a place for dishes that already have a high bar for execution. A perfect French omelette is hard enough on a nonstick that adding another layer of heat management puts it out of reach for most people. But like you said, there’s not much that I’d use Teflon for, so I just don’t have one after switching to induction.

I think it’s a bit disingenuous to say that any other cookware material outperforms Teflon nonstick, and actually harms the conversation when trying to convince people to switch to an alternative. Nothing is going to beat the nonstick performance a fresh nonstick pan, and that’s perfectly fine. I don’t need a pan so nonstick that I could start an egg in a cold pan with no oil. Well-meaning people run the risk of frustrating less experienced cooks when they assert that they’ll get the exact same or better results from a stainless steel pan, which just isn’t true, especially right from the start. Stainless has plenty of other benefits that make it more than worth the learning curve to use. Sometimes you want some stick, to build fond for a pan sauce. Or you need a pan that can go from stovetop to oven to finish cooking.

This post wasn’t aimed at you specifically, I just wanted to vent at what I feel like has been an uptick in cookware bros flexing their ability to reduce sticking on stainless steel (“I’m so smart I name dropped this little-known thing called the Leidenfrost effect”). I quite like your video and post because they show an alternative way to reduce sticking on stainless that is definitely more forgiving for a beginner than trying to hit a specific temperature range.

The basis for the suit is in the title of the article. Most of these big suits against administrative agencies boil down to anticipation of speculative future injury as a result of agency action. This is part of the modern conservative playbook to destroy the administrative state by undermining one of the most longstanding precedents in administrative law, Chevron deference. The Supreme Court is already set to deliver an opinion which may water down or completely destroy Chevron deference in this cycle (Loper Bright Enterprises v. Raimondo). Settled law doesn’t matter when it’s convenient to a conservative majority.

If you’re in the Northern Hemisphere, I think something hearty like a braise would go nicely with the weather. I recently braided some short ribs in stout and some homemade beef stock and it turned out wonderfully. I had it with some simple roasted veg with balsamic condiment drizzled over and mashed potatoes, so that the reduced braising liquid could do double duty as a sort of gravy. If you’re in the Southern Hemisphere though, I think a fancy salad would be a good way to beat the heat.

Anytime! I don’t respect her decision to advocate for Trump in any way, but she put herself in an extremely difficult situation. Not only are the facts extremely adverse to your side, you have to counsel such an unlikable, egotistical clown. She deserves so much of the criticism that she gets, even if only for being conceited enough to think she could come out of such a public trial without the sort of reputational harm she’s receiving.

You cannot blame a lawyer for allowing their client to testify, they literally have an ethical obligation to allow a client to testify if the client chooses to (ABA Model Rule 3.3(9) ). You can call her competency into question for other reasons, but she would absolutely be sanctioned if she didn’t allow him to testify.

Balsamic condiment. I hadn’t realized just how much I was missing out on with more diluted balsamic vinegars. It’s a completely different experience, which is great because balsamic vinegar still has its place in my heart for things like salad dressings. I couldn’t even comprehend the balsamic + vanilla ice cream people until I’d splurged (slightly) on a mid grade balsamic condiment.