Want food to slide off like magic? Heat it first. Do the water drop test: flick water onto the pan. If it beads up and dances like a tiny alien spaceship, you’re ready.
Then add your oil. Let it shimmer. Then add your food. It’s that simple. No seasoning required.
Fun fact: Professional chefs never season stainless steel. They just scrub it with Bar Keepers Friend and move on. They’re too busy making money to play alchemist.
Why This Topic is Ridiculously Fun to Talk About
Because it’s a secret handshake among home cooks. Everyone has a theory. Your aunt swears by flaxseed oil. Your neighbor uses bacon grease. They’re both wrong—and that’s hilarious.
There’s no “right” way because there’s no “need” to do it. It’s like asking if you should polish your shoes with butter. You can. But why?
The internet loves drama. “Season your stainless steel!” “No, never!” It’s the pans version of pineapple on pizza. Pick a side, but know it’s all just noise.
