I know non-stick pans can be so convenient, but I’m here to give you that gentle reminder that those non-stick and Teflon coated pans are not great for your body.  I haven’t used a non-stick pan in nine years.  I now use an old cast iron electric griddle, a large cast iron skillet, one enameled cast iron dutch oven (my favorite), and the rest of my skillets and pots are stainless steel.

Do I miss the old non-stick skillets?

Nope.  Not one bit. At least not now that my husband taught me this trick for seasoning skillets so that I can make crepes in my stainless steel without them being a stuck on mess.

Want to know how?

Sure!  I’d love to show you.  It’s easy and only takes about a minute or two to do.

How to Make a stainless steel pan non-stick

Get your pan hot, in between medium and medium high.

Put about a tablespoon of coconut oil in the pan to melt.  Swirl it around and drain out excess.

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Sprinkle a generous amount of salt onto the bottom of the pan.

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With a paper towel or cloth, firmly rub the salt and oil into the pan using a circular motion.  Rub the sides and bottom well, like you are polishing them.

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Wipe out the salt and oil and now you have a pan that is seasoned and ready to cook.

Add a small amount of fat to the pan like butter, and you can now make crepes that won’t stick to the pan.

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My husband did that fancy chef flip thing with this crepe and it didn’t stick at all!

See?  Easy right?  I haven’t used this method for eggs yet, because I cook all of my eggs on my cast iron griddle and can scramble an egg in less than a minute.  Why mess with a good thing?

Crepes are pretty egg heavy though, so I bet if you used a fair amount of butter this would work just fine.  If I try it, I’ll update the post to report my findings.