J. Kenji López-Alt

Hey there. That’s my recipe! I’m sorry this happened to you. Here’s my take on the issues:

A ceramic nonstick pan is much thinner and lighter than a stainless pan, and nonstick coatings are not made for this kind of heat. A thinner and lighter pan will transfer heat from the burner much faster than a thicker pan which will deliver heat at a more steady, regular rate.

You also need to follow the directions a little more closely. It specifically says to add the oil before heating the pan because the oil acts as an indicator of the heat level. “Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke.”

With recipes you should always read the visual cues and make sure you understand the steps before jumping in. If your oil was smoking heavily after adding it to the pan, you’ve strayed from the recipe and you should stop and re-read/reassess what’s going on!

Finally, all equipment is different, and electric resistance stovetops in particular vary wildly in output. Always follow visual cues and a thermometer (which are consistent from kitchen to kitchen) as opposed to timing and stovetop settings (which vary from kitchen to kitchen).

I’m sorry for the loss of your pan. Now you have room in the kitchen for a stainless skillet though!