This is my aluminum pan, and it works in much the same way.
When students read, and follow, the instructable, they will be able to cook in a stainless steel pan without having their food stick to it.
Step 1: Get all of your ingredients and supplies together
2) Measuring spoons, including 1 tsp
3) Food item you’re going to cook/fry
4) Paper towel
5) 2 T oil in a small bowl
Step 3: Test your pan
It is ready when the water beads-up into mostly one big bead as it boils away.
There can be a few littler beads, but not many.
If it breaks down into many beads, it is too hot. Take the pan off of the heat, wait 30 seconds, and try again.
Keep testing until the water beads up like mercury as it boils away.
Wipe up the water with your paper towel each time.
Step 4: Leggy oil is ready oil
Let it heat up.
It will be ready within 30 seconds.
You will know it is ready when it is leggy.
Step 5: Â¦a whiff of smoke is OK
If this happens:
-take your pan off of the heat, letting it cool for a few minutes
-wipe oil out of the pan
Step 7: Shake it!
Put a lid on the pan, and leave it. I left these little nuggets in for a little over 2 minutes. Time will vary depending upon the thickness.
Step 9: Check for doneness.
Cook for a few more minutes.