Our AUS-ION™ is often praised for its ability to achieve a non-stick surface, but did you know that you can also achieve non-stick cooking with our nöni stainless steel cookware? The trick is science! But we promise, it's not that tricky and once you get the conditions right, your food will be slippin' and slidin' around your pan in no time, making nöni™ the perfect addition to your healthy cookware collection!
As you gradually heat stainless steel cookware, a scientific principle called the 'Leidenfrost effect' occurs, expanding the metal and shrinking the pores in the surface of the stainless steel. This results in a smoother cooking surface, that is much less prone to sticking.
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The tips below are also best practices when cooking with wrought iron cookware or cast iron cookware. Adopting them as standard practice will boost your everyday cooking experience and help you achieve a natural, non-stick surface free from PFAS (and PFOA and PTFE).
Tip #1: Keep Your Pan Clean and Smooth
Make sure your pan is clean and smooth to the touch. Any stuck-on food will act as Velcro, grabbing onto any food that you put in the pan. By maintaining a smooth surface on your cookware, you can achieve the ultimate non-stick, non-toxic cooking experience without relying on harmful chemicals or synthetic coatings.
Tip #2: Gradually Heat Your Pan to the Right Temperature
Let your pan heat slowly, over a medium heat, until you find that sweet-spot. You'll know it's ready when a drop of water will roll around in little beads, rather than evaporating.
Tip #3: Add Oils or Fats Only Once the Pan is Hot
Wait to add any oils or fats until the pan is hot. This prevents the oil from breaking down prematurely and becoming 'sticky'.
Tip #4: Let Meat Reach Room Temperature Before Cooking
Allow meat to come to room temperature before adding to the pan. Cold meat will commonly stick to the surface, as it drops the surface temp of the pan and causes the meat proteins to bond to the pores in the surface.
Tip #5: Let the Food Tell You When it's Ready to Flip
Let the food tell you when it's ready to flip! Once your food is cooked enough, it will 'release' from the pan's surface — if you are having trouble flipping steaks or burgers, let it sit for a little while longer before trying again.
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Want to learn more about the Leidenfrost effect? Check out this article written by Hugh Neill in Popular Science.
