but you are supposed to heat the steel pans until water kind of jumps in it (to make it nonstick) and that much heat generally already burns the oil I am using…
And if you heat any oil too much it starts producing carcinogenes. Butter is especially prone to do that even in relatively lower heat if it’s not ghee. So it becomes toxic in a similar way as teflon is.
but you are supposed to heat the steel pans until water kind of jumps in it (to make it nonstick) and that much heat generally already burns the oil I am using…
And if you heat any oil too much it starts producing carcinogenes. Butter is especially prone to do that even in relatively lower heat if it’s not ghee. So it becomes toxic in a similar way as teflon is.