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The Leidenfrost effect only works when the surface of the pan is higher than water's boiling point, so you want to turn your stove to medium heat and allow the stainless steel to get hot.
Stainless steel and aluminium cookware do not require protection from corrosion, but seasoning reduces sticking, and can help with browning as the seasoning coating has high thermal emissivity. [5] [6] Other cookware surfaces are generally not seasoned. A seasoned surface is hydrophobic and highly
Cast iron, carbon steel, [1] stainless steel [2] and cast aluminium cookware [citation needed] may be seasoned before cooking by applying a fat to the surface and heating it to polymerize it. This produces a dry, hard, smooth, hydrophobic coating, which is non-stick when food is cooked with a small amount of cooking oil or fat.
A chef revealed the secret way to know when a stainless steel pan is at the "perfect" temperature for cooking. The post TikToker reveals the ‘perfect’ temperature to avoid food sticking to ...
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While it is protective, the oxide layer is not very conductive, which makes cooking food less efficient than it could be. For most cooking applications, high thermal conductivity is desirable to create an evenly heated surface on which to cook. In this way, stainless steel is usually not considered high-grade cookware.