"Scrub kosher salt into the surface of your stainless steel pan, says Wirecutter, citing the French Culinary Institute: This is 'a hack to create a slippery surface,' by filling in all the little microscopic cracks and ridges in the surface of the pan, so that you can cook eggs in the pan and they will not stick."
"But maybe you, like me, do not want to have to scrub a dang pan with kosher salt just to be able to cook a couple of eggs in it. Maybe you, like me, figure that if a pan were meant to have a surface crammed with kosher salt crystals in order to be usable for basic acts of cooking, then they should have made the pan out of kosher salt instead of stainless steel."
"Heat. That is the hack. Apply heat to the pan, over several minutes, for example perhaps over a 'burner' set to 'medium' on a 'stovetop range,' until the pan is evenly and very hot."
A popular cooking hack recommends scrubbing kosher salt into stainless steel pans to create a slippery surface for cooking eggs without sticking. While this technique works, it requires significant practice and effort to master. The author argues this approach is unnecessarily complicated and questions why cookware manufacturers would design pans requiring surface modification to function properly. Instead, the author proposes a simpler solution: properly heating the stainless steel pan over medium heat for several minutes until evenly hot creates the same non-stick effect without any additional preparation or special materials.
Read at Defector
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