Our new ACS Applied Materials and Interfaces paper (Awad et al, July 2018) shows a food-safe, large scale and inexpensive version of SLIPS for large industrial food processing equipment. This approach traps regular cooking oil onto a regular stainless steel surface, and into the microgrooves that enable bacterial adhesion. Even though most of the oil gets worn away (by physical shear), we believe that the small amounts of residual oil that remain can block these defect sites. As a result, this surface treatment can keep bacterial counts to about 1000x lower than untreated stainless steel.