I'm going to posit that the small quantity of oil wasn't the problem, but rather that improper pre-heating of the pan was to blame. You can get away with small quantities of oil in SS frying pans (particularly if they're Silvinox-treated), but you need to heat the pan until you can produce the Leidenfrost effect with some drops of water prior to adding oil or food to said pan. This will greatly reduce sticking.
Lastly, live a little, cook those taters in ghee.
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