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Reply to "I want some good nonstick pans; what do you recommend"
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[quote=Anonymous]Also, when you use it, preheat it before you add the oil. Remember, "hot pan, cold oil." Then let the oil heat till shimmery, then add the food. This applies to frying in stainless steel as well. What I was told is that the metal is porous, and when you heat it, the metal expands, closing the pores. You want that to happen before you add the oil, so the oil forms a slick on the closed-pore surface. If the pores are open when you add the oil, the surface is apparently "stickier." I'm no metallurgist or engineer, and I don't know if I believe that, but I follow it and it seems to work. [/quote]
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