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Researchers create safer nonstick surface, cutting use of 'forever chemicals' (phys.org)

submitted 2 weeks ago by cm0002@lemmy.world to c/science@mander.xyz

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[–] rhombus@sh.itjust.works 5 points 2 weeks ago

They don't wait long enough to have their pan heat up before they add their butter or oil.

That’s the real problem there. The oil should smoke a little when you add it, that means the pan is hot enough. You can check by flicking some water in the pan; if the water drops bead up and skate around the pan like they’re on ice (Leidenfrost effect), it’s ready. If it immediately fizzles and evaporates it’s not hot enough.