This is an experiment you can do at home. It's known as the Leidenfrost effect which is a phenomenon in which a liquid, in near contact with a mass significantly hotter than the liquid's boiling point, produces an insulating vapor layer which keeps that liquid from boiling rapidly.
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You're actually supposed to get a stainless steel pan this hot before you start frying in it because the pores in the metal close and what you fry doesn't stick.
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