Scrub the pan with baking soda and a scouring pad to remove tougher stains.
Other suitable oils include avocado oil, sunflower seed oil, and soybean oil.
Don’t touch the oil to test whether it’s cooled down enough.
You can also compost your leftover oil, or ask a nearby community garden if they can make use of it. Never dispose of leftover cooking oil in your kitchen sink drain. Cooking oil is a pollutant, and can damage your pipes.
You’ll know it’s ready if, when you add a drop of water, the water beads and moves easily across the surface of the pan, rather than simply pooling in place.
Don’t let raw food sit out for any longer than 2 hours, or you increase the risk of bacteria and food poisoning!
Stainless steel pans are great for proteins like chicken and steak, but expect some sticking when cooking these, and season your pan beforehand to prevent as much sticking as possible.
Don’t wash your pan until it is totally cool to the touch. Wipe your pan dry with a paper towel as soon as you finish washing it. This will keep it from spotting.
