I often use my favorite stainless steel skillet when cooking. If you use the stainless steel pan like a Teflon coated pan, lots of ingredients may stick to the bottom and start to burn.
Preparing a stainless steel pan for cooking takes a little bit longer time than Teflon-coated skillet, but it’s more healthful than the black “nonstick” skillets. The coated pan has relatively short lifespan, but stainless steel pan lasts almost forever. My pan is actually 15 years old, but it still looks good.
- First, heat the skillet over medium heat.
- After one or two minutes, sprinkle a few drops of water. When the water drops are rolling like small balls, turn off the heat.
- Add two Tbsps of oil, and swirl the pan to coat it evenly.
- Now, put the pan again over medium heat, and wait until you can see some types of patterns. It means the skillet surface is well coated with oil. So it became nonstick now. So… protein ingredients will not stick to the pan.
- Now, you can fry eggs, fish, meat or Dak-galbi!