MsHearthWitch, 16 days ago @dyani Hmmm Mostly for stainless I use my wok. Otherwise I tend to use the stainless steel stuff for like, soups or pasta, maybe a curry. For my pad thai, which is a multi-step thing. It's the same. Heat the pan on Med, add oil (generously) til oil shimmers, then cook as normal. I think the trick is the heat, not too high, but high enough. Letting things sear a bit before stirring them so they release from the edge. There's definitely a trick to it that's all about the temp.
@dyani Hmmm Mostly for stainless I use my wok. Otherwise I tend to use the stainless steel stuff for like, soups or pasta, maybe a curry.
For my pad thai, which is a multi-step thing. It's the same. Heat the pan on Med, add oil (generously) til oil shimmers, then cook as normal.
I think the trick is the heat, not too high, but high enough. Letting things sear a bit before stirring them so they release from the edge.
There's definitely a trick to it that's all about the temp.