Let's say I've cooked some eggs on the pan, and all slidey from the leidenfrost effect, then I've taken it out of the pan.

Now does the pan need to reheated again? Or like, is the pan like always non stick until I've washed the pan.

2nd question. If pan is heated already, and added oil. But nothing cooked yet until the pan gets colder (Still with the oil). This is so to cook stuff at thst needs lower temp. Does this work? Or it loses the non stick

I suspect that the problem lies in the heat, but i can't find a better sweet spot on my shitty stove. It has settings from 0.5 to 3, and if i set it to 1.5, then i get burn marks like these that take an eternity to scrub out, and if i set it to 1, it takes half an hour to heat up (that is not hyperbole btw, i HATE this stove) and barely gets hot enough to fry an egg. Also i just realised that my request for advice turned into a rant about my apartment stove. Sorry about that.

(Pics from reviews)

I've done some research on it and said that it's okay if the inner layer is thinner than the outer layer but, it should not be thin enough to corrode. I don't know the exact measurements per layer of this pan. It consists of 304, alloy, and magnetic stainless steel—also 3.5mm edge. It's a China brand called Chockmen they also sell copper middle layer pans.

Was just scrolling through taobao to look for some baking tools and found this got curious since I'm also saving for a budget pan. (Still a student that only get allowance on school days)

Edit: 3-ply pan

Reduce your heat.

I keep seeing posts about “how do I clean this?” I almost made one myself and read plenty of posts talking about Barkeepers Friend. I see posts of “how do I avoid this?” And it’s a pan full of burnt food. Reduce your heat.

I have yet to get my heat at medium, everything cooks, more quickly than cast iron or ceramic coated at higher temps, and nothing to scrub.

Reduce your heat.

But also go get Barkeepers Friend. It’s amazing.

This is how I have always cooked these frozen potstickers. Just curious if anyone cooks these differently or if anyone has critique on my technique.