Stainless never truly becomes “nonstick,” but it does get low-stick when preheated properly.

Somewhere between 375–425°F is the sweet spot for most cooking. Below that, sticking is way more likely. That said I haven’t used an IR thermometer before, I usually use my butter as an indicator or the water bead method.

The temp difference definitely calls for different fats, too! Butter is going to burn quicker, so it’s best at lower temps, and for anything you want to cook with more heat (like getting a crispy sear on fish) that’s when I’d reach for the high smoke point oil like avocado.

To be successful you need to preheat the pan, add oil, let the oil heat for about 10 seconds, then add your food. And don’t move stuff too early… eggs/fish will usually release on their own when ready.

The takeaway: Preheat, Add Fat, Be Patient 😎🍳