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Usually “nonstick” in the cooking context means “nonstick without any added fat”. So a stainless steel pan is never “nonstick”.

• r00fus 2y ago
  Fear of fat has completely killed this country's health. Fat is a necessary part of food. Fat doesn't make you fat, refined sugar does.
  • bornfreddy 2y ago
    Especially sugar in non-desserts. There is nothing wrong with a sweet piece of cake, but food industry is putting sugar everywhere. And replacing sugar with sweeteners is even worse.
  • tourmalinetaco 2y ago
    Although, I did hear that linoeic acid in excess may be detrimental for brain development (and may be one of a handful of reasons that neurodivergence appears to be on the rise). And more than just refined sugar, excess calories make you fat, which both LA and RS have a tendency towards making us eat in excess. https://www.nature.com/articles/s41538-019-0061-9 https://www.nature.com/articles/s41538-019-0061-9
  • edgriebel 2y ago
    while factual (and quite alarming if I'm honest), it is factually a non sequitur for the commonly held definition of "non-stick pan"
• pokktra 2y ago
  You need fat on 'nonstick' too. This is another common myth. Sure, your T-Fal pan will "release a fried egg" instantly for the first 20~30 fried eggs, but then they will start sticking as the coating naturally erodes into your food and your body (including the adhesives that make a 'non-stick' surface adhere to metal). A splash of olive oil is all you need, and olive oil it is one of the healthiest foods out there.