Two years ago, when I decided to up my cooking game, I ditched an old beaten Greenpan that I used primarily for cooking and replaced it with a new nice stainless steel pan. I followed all recommendations regarding cooking with SS and my experience with it was pleasant, food rarely ever sticked to it. As I used the pan on a daily basis, I couldn’t help but notice that it was becoming more non-stick. One day, I even dared to make French omelette (Julia Child style, with shaking the pan) and was pleasantly surprised when the omelette got off the pan without any problems. I tried to make the omelette several times afterwards as well and each time there was absolutely no sticking. Do stainless steel pans get seasoned over time like cast iron and become more non-stick? Or is it because I mastered the heat control for this particular pan and found that sweet temperature range within which nothing sticks or burns?
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