Yup. Been cooking with stainless steel for 7 years now. Eggs and pancakes are a breeze. Only thing I haven’t been able to pull off is weirdly bacon. Too much catches before it crisps up, I just do i...
seen— oven bacon is genius actually, I do the same thing now. but curious, do you still use stainless for everything else or did you switch back to cast iron for certain stuff?