I don’t know about y’all, but between food quality and food prices I’m basically vegetarian nowadays. (TikTok screencap)
this post was submitted on 22 Oct 2025
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Alright you've piqued my interest, what's this technique? I have no problems with sticking on my buttered steel pan as is so I'm wondering if I already do something close.
Basically, the pan must be hot but not too hot.
It sounds kinda stupid, but before I got used to my current pans, I always had to add a small drop of water to check whether I could start. As soon as the water began to boil, the pan was hot enough to cook (but wouldn't just burn everything into a crisp).
In theory, it's really, really simple, but to be able to intuit the pans temperature, really felt like a boss move… for the first few times, until it just became second nature. I had to scrape off more than one egg before it clicked.
Oh well I guess I do that then lol. My technique (which is, I think, normal) is to melt my butter (probably too much) on like 2, really low, and then crank it to maybe 4.5-5ish and throw the food on as it warms up, then do the food cooking part (whatever that needs depending.)