I finally dont need any non-stick cockware anymore. Besides the health factor, i always felt terrible about having to throw the pans away after a few years of use. But now i finally understood how to get stainless steel to be nonstick. I can even make perfect sunny side up eggs now.

The secret is not using leidenfrost effect, as people commonly think. The leidenfrost effect would mean to use very high heat, so the evaporating gases push the food away from the pan so there is no direct contact anymore. But I think its a rather a temporary seasoning effect similarly to cast iron, that is important to understand to be able to use stainless steel.

Now lets get to the steps:

1. Heat up the pan without oil on maybe 8/10
2. Check the temperature with a water drop, if the drop dances as a ball over the pan the temperature is just right (if it sizzles aways its too cold, if the drop explodes in tiny droplets its too hot)
3. Take the pan off the heat, cover the pan in a thin layer of oil (most oils should work fine)
4. You have now generated you patina. The nonstick activity does not rely on heat (like leidenfrost effect) you can let the pan cool as much as you want before adding the food.

For eggs i let the pan cool off and put it on 3/10. After adding the eggs, i wait a few seconds until a layer has formed, then i shake the pan or use spatula to get the egg to release with minimal effort.

For meat i keep the temperature a lot higher, here the meat maystick at first, but releases on its own when a amazing crust has formed. So dont force it.

The amazing thing is, that you can cook everything at any temperature youd like without sticking. If you would have to rely on the leidenfrost effect alone, it would be just too hot for most delicate food. With this new knowledge i can finally banish all non stick pans out of my life.

Basically the title. If you had a $50-$75 gift card (target) what kitchen toy or gadget or accessory would you buy? Something you use often? Something you can’t live without? Something every basic kitchen needs?

Edit to add: doesn’t need to be one item. Can be multiple smaller items adding up to roughly that target price.

You know how sometimes, all you have the energy for is a lb of ground meat and a packet of seasoning?

What do you do to jazz yours up without the time/energy of making it all from scratch?

I just tried to make tomato soup. I am a good cook, but this soup sucks. It is better to buy the storemade, refrigerated tomato soup.

I’d use ground chicken or turkey and would smash them in a pan to cook. But what exactly makes meat “breakfast” flavored?

I live with my mom still and have yet to truly learn. I can cut veggies/fruits, make myself basic things but to actually cook recipes isn't my expertise yet. When I try with my mom, we tend to bicker(she gets frustrated if things aren't in the place initially, will clean while I'm doing anything, start making comments why I don't know where things are but I don't go in her kitchen) and there's only one queen in the kitchen.

Would love to hear the different ways/time everyone learned

I am stumped.

I bought a jar of kimchi and used half of it to make fried rice. My kids were not huge fans of that meal. What else can I make to use it up?

I usually make chili often especially in the winter months, and ive never made it quite like my mom does (she uses ground beef and i dont eat red meat). Ive added some different ingredients (switching out beans, adding in meat, sometimes jalapeños sometimes just regular peppers, a dash of coco powder or brown sugar) in my recipe to enhance but im wondering what you put in yours! I cant smell so especially in tomato based unless its heavily seasoned it just tastes like tomato sauce to me…

Also..is there a way to add an acid to chili to brighten it up a bit?

I sometimes make onigiri for my family, but with a twist. I make it with a filling consisting of chopped up imitation crab, kupi mayo, and old bay seasoning. It's like a Maryland Crab(ish) onigiri. The problem is a little crab goes a long way for the recipe and I'm left with a lot of unused imitation crab.

Any cool ideas on what to do with it before it goes bad?

Earlier my post got removed because someone asked if it was rage bait and I was embarrassed so I said yes and it got instantly obliterated. Heres the recipe I usually use for carnitas: https://stellanspice.com/traditional-carnitas/

I bought condensed sweetened milk on accident so I poured about a tbsp of that into my pot along with ~3ish cups of chicken broth. I also added a lime and its juice to the pot. Honestly the sweetened condensed milk doesnt do much so if you make the same mistake I did dont bother with it but I figured itd be fun nonetheless

Whoever villainized microwaving things is an AH. I can microwave a potato and have mashed potatoes in like 5 minutes. Thats insane.

If I undercook pasta/rice - throw it in the microwave for 3 minutes and it’s perfect.

Microwaves have been stigmatized in such a frustrating way because they’re so useful, but we’re told that microwaved food is lesser somehow. But I’m here to say it’s not, and we should use them more.

So I’m on a broke boy diet right now. Soup consists of 2 servings split peas, 2 servings chicken, 2 servings cottage cheese, one serving pasta and one serving unflavored whey powder. Usually throwing dill, ground cayenne, Chili powder, and garlic in there with some salt and pepper. Any ideas on how I can switch this up with the same ingredients just different spices? Have to stick with this for 2/3 meals a day for the next month or two. I am getting bored

I've never really liked carrots but I want to give it another try. I recently bought baby carrots but I don't know what to do with them. What are your favorite ways to eat carrots?

So my family and our neighbors regularly make big batches of something and share (e.g., chicken soup, japanese curry, beef stew). Today the older kid in the household sent me a text asking if I wanted to try his frittata and I said ABSOLUTELY!

He brought over the frittata and it looks great. Got all the veggies, the cheese, fresh herbs, etc. Took a big fat bite and it's SALTY AS HELL.

Is there anyway I can salvage this otherwise delicious frittata?

Additionally, he will be asking how I liked it. Do I tell the kid it's pretty salty or just say it was great! Worried he's going to bring over more stuff that is too salty...

I've heard polycarbonate is the best?

We've been cutting it kinda tight on money lately so I'm just looking for a good cheap sauce or sauce that I can buy or make to go along with dry beans and rice. Thanks!

As the title says need some bread recipes! My buddy gets these massive bags of flour from a local bakery.

I’ve already got focaccia on my list but looking for other ideas!

I know this will probably offend a lot of people but my wife and i were talking about this and now im curious. Could i make a green curry or Dahl and serve it over pasta instead of rice? Or alternatively do a carbonara sauce with bacon and mushrooms over rice instead of pasta?

I know technically i can but what do you think would be the downsides? I'm sure theres a good reason people dont but im curious now.

My boyfriend loves to cook (and he’s teaching me as well). I want to gift him an ingredient/spice that he may not buy on his own. What do you think would be gift-worthy? He likes spicy food and doesn’t care for anything sweet.

Tumbleweed is a Tex-Mex restaurant centered around Louisville, Kentucky and has some locations throughout indiana and Ohio. Normally, croutons are crispy, but Tumbleweed's are soft and saturated with some kind of oil or butter. I haven't been able to find a recipe for them and I've been searching for years.

My wife and kids are out of town and I want to make myself a good steak dinner. Which cut do you recommend? I have cast iron and gas grill.