Comments on: How to Make a Stainless Steel Pan Non-Stick

By: Jackie

Jackie — Wed, 29 Jan 2014 15:26:22 +0000

Thanks for this article. I have two stainless steel pans. One is a nightmare to use. Everything sticks to it. I hate to use the Teflon pans unless absolutely necessary. I tried the steps above this morning and look forward to using my non-stick stainless steel pan next time.

By: Jan D.

Jan D. — Tue, 28 Jan 2014 17:53:51 +0000

Thanks, MaryEllen! I will have to get some and give it the ‘good ole try’ 🙂 Love your posts!

By: Jan D.

Jan D. — Tue, 28 Jan 2014 17:51:29 +0000

In reply to MaryEllen Bream. Thanks, MaryEllen! I will have to get some and give it the 'good ole try' :) Love your posts!

By: MaryEllen Bream

MaryEllen Bream — Tue, 28 Jan 2014 17:44:52 +0000

In reply to Rachel R.. I know, so cool! I really hope it lasts a while, but even if I have to re-treat it every so often it still beats scrubbing off stuck on food!

By: MaryEllen Bream

MaryEllen Bream — Tue, 28 Jan 2014 17:43:44 +0000

In reply to Jan D.. Jan, I should have mentioned in the post that if you use expeller-pressed coconut oil as opposed to virgin coconut oil, it is odorless and tasteless. So no problems with it changing the taste of your food!

By: Jan D.

Jan D. — Tue, 28 Jan 2014 12:30:56 +0000

As much as I love coconut in not sure that I’d like certain foods with coconut flavor…does it change the taste of the eggs??

By: Rachel R.

Rachel R. — Tue, 28 Jan 2014 04:26:28 +0000

The newer ceramic-coated ones seem to be safe (and more effective than the older-style Teflon ones, too, in my experience), but they’re expensive!

How crazy that this works!! Definitely will be giving this a try. 🙂