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That's why you should use butter because it's well known and you can test if you're eating too much.
Neither of those things mean it’s better. You could say that about battery acid.
Earlier quoted context omitted.
That's why you should use butter because it's well known and you can test if you're eating too much.
Neither of those things mean it’s better. You could say that about battery acid.
Just cook with stainless steel, it's not that hard. Add and warm fat before adding your other ingredients to prevent sticking or if you don't want additional fat, then add liquid to reduce at the end (the same way you do a wine reduction you can just use a bit of water) if your food sticks and you need to scrape it off the bottom.
This - its super easy. I use an IR temp gun and once the pan is 170, add 1 tbsp. of butter, and it never sticks. I've showed friends and they still insist on their nasty Teflon/non-stick crap.
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It must be, because I know the pans were seasoned in all cases.
Hot pan , cold oil is the trick
...and take the opportunity to ditch the teflon pans while you're at it. They're toxic. https://vcahospitals.com/know-your-pet/teflon-polytetrafluor...
This myth needs to die. Teflon is only an issue at temperatures you're just not going to encounter in a kitchen. And if you did encounter such temperature, and you had oil on the pan - well you've poisoned yourself more than the Teflon would!