— Kris Patton

So, uh, a lot of different skillets should be able to work on that. A your steel skillet should work just fine on that. Um, your steel, the steel should be fine. What you might want to do is make sure you're getting it to the right heat. So in that same video we were talking about for the free lesson for forks over knives showing how to cook without, uh, oil using the mushroom technique, you do want to get your pan to a specific heat so you can actually see the bead kind of floating around the, uh, top of the skillet, kind of like a mercury ball. Once you get to that point, you know that it's at the right heat if it, uh, if you put water into it and it just instantly turns into a puff of smoke, it's too hot. If it just sits there and doesn't do anything else, you know, it's too cold. So it's right at that right point to be able to get it so it doesn't stick on those. Um, so yeah, and meat probably wouldn't because of the fat that's coming out of those is acting as your non-stick as well too.