The onion trick really is amazing! I do that whenever my pans aren’t quite as slick as I’d like. They always end up performing better afterwards. I think maybe

The onion trick really is amazing! I do that whenever my pans aren’t quite as slick as I’d like. They always end up performing better afterwards. I think maybe the sugar in the onion is doing a lot of heavy lifting. I think that a little bit of material that can carbonize and mix with the oil seems to produce a slicker pan. For example, cooking bacon in a fresh pan seems to yield a better result than just lard alone.