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I've got a metal pan, it's non-stick, and things really fucking stick to it horribly. So I need to cook with really fattening oils or butters just so it's got a layer of slick grease and won't fuck up my eggs or hamburgers?
I heard that once something like a piece of chicken is browned and caramelized enough it'll release itself from sticking to it, but I've found that to not be true at all and I need to use oil. What am I doing wrong?
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get it hot enough to where flicking water it doesn't sizzle away but rolls around like little pebbles. then use a pad of butter and fry eggs. i make eggs every day in my all clad and usually i can clean up with a paper towel.
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IF you've got a stainless steel pan like the one in your photo then you're pretty much always going to need at least some oil in there. The only things you wouldn't need oil is if you had a super slick teflon pan (even then...) or were cooking something that was oily or fatty to begin with.
Using some oil in a pan isn't something to be afraid of. Obviously don't go overboard, but a tablespoon or so of canola or oil or whatever isn't going to make much of a difference to the nutritional value of what you're cooking.
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