Originally Posted by Onebyone

I use cast iron or stainless for frying anything. The secret it to get the skillet screaming hot, then add the oil then bring back up to hot, add the food. Nothing sticks. A cookware demo 'artist' showed me how. I was hired by a dept store for two days of demos to be his helper. Cookware demos were very popular back in the day. He preheats the skillet under the table before pulling it out to put on the burner. It's already screaming hot before it hits the burner but no one knows that. He adds oil, then lets it heat up again about five minutes. Look like the oil and skillet are the same temp before heating. My job was to clean the skillets between demos and have them back on the burners under the table. I think the cookware was the waterless stainless. I remember thinking one day I will be able to buy a set of these for my own kitchen.