Stainless steel pans are the workhorse cookware in most restaurants. But yours are probably just sitting there, neglected after your last attempt to fry a chicken breast somehow glued the poultry to the metal, resulting in a mangled meal and a burnt-on ring of carbonized protein firmly stuck to the bottom of the pan. “There’s got to be a better way!” you exclaim, as if on your own real-life infomercial. And I assure you there is: using science and proper heat management, you can exploit the Leidenfrost effect to give your stainless steel cookware non-stick superpowers. We don’t want to...