2020 taught me a lot more about cooking than I ever would have gone out of my way to learn on my own. I've never cooked with what I imagine to be a perfect sea

2020 taught me a lot more about cooking than I ever would have gone out of my way to learn on my own. I've never cooked with what I imagine to be a perfect seasoning on my skillet. I just cook with it. I sorta wonder if there's a kind of placebo effect. When you really think about your tools, you notice lots of little things to do better (or I did anyway). Getting the pan hot enough, and being aware of what parts are hotter, like the ring where the burner heats the skillet, had a huge impact on stuff "sticking" I don't know if the heat helps seal up little micro holes and cracks, so food doesn't grab onto those edges. Or perhaps The moisture turns to steam and creates a little gap, letting food sort of float above the pan, never really making contact. Maybe both. Just a tiny bit of lubrication helps so much as well. A spray of pam or a few drops of oil work wonders. With a good understanding of heat and lubrication, I feel sorta like I could cook eggs on a pie pan over a burner, and they won't stick. I wonder how much is seasoning, and how much is understanding how the tools work, inside and out, to get desired outcomes.