Відео

Not true. The surface smokes and if the layer is too thin that produces a gummy mess.

Yes

Great. It is wonderfully simple. Happy to help.

True for high heat cooking. But not truefor low heat cooking.

@@cookaburra not sure why you would be using stainless for low heat cooking. What do I know though, I'm not the one with a UA-cam channel lol.

I said: "Make your stainless steel pan non-stick". It is notoriously non-stick. That is why this seasoning approach is interesting. I

This is very straight forward. Speed is not an issue.

@@cookaburra Heating thin amounts of oil, remove from heat, and repeat up to a dozen times, is the technique every professional chef uses. Not gobs of oil once. That may cook an egg a few times but it doesn't season the pan.

You are talking about an entirely different type of seasoning which works for cast iron or carbon steel. This technique works for stainless steel.

@@cookaburra I might be. My mistake.

No worries.

Not true. If the layer is too thin it produces a sticky mess. When the oil smokes, you don't want that smoked oil anywhere near the finished coating. It's a simple way to get a good result.

Interesting. What brand pan and what temperature is warm?

@@cookaburra I actually use several brands. From super cheap Mueller (no good), Cooks Essential, Cusinart (it has the disk at the bottom not full clad), and Tramontina, all 3ply. The cheap one heats up in 90 seconds. The better ones 2-2.5 minutes. I normally go with time standards, but I have an infrared thermometer in the kitchen to be more precise and I derivated my time based on temperature. For eggs and delicate foods, I use 200 Farenheit. For meat and stronger food I use 300. Green Olive oil breaks at 405-415, so I am safe even with olive oil. The classical test with a drp of water gives me too high of a temperature which sticks eggs and burns butter.

That is remarkable. I have Tramontina and get sticking.

Not getting what you mean. Camera flipped? No. Just my Panansonic videocam on a tripod. What replacements? This was simply a straight forward video of the cooking process. The brand of brown rice noodles was Tinkyada. No stunts! ?????????

It's only for stuff which sticks. Most SS cooking doesn't need the seasoning. But if you have only SS and want to cook stuff like fried eggs, this works fine. Plus SS is inexpensive. Not like RR.

@@kanguru_ Actually, in cooking, stainless steel is the expensive option. Cast iron comes at appr. half the price and you can get a high-quality carbon pan for around €70. A high-quality stainless pan will cost from €250 and upwards.

@@richardwillford2418 Here Tramontina SS is not expensive. $270 US for a 14 piece set. [Note: I accidentally commented using my Kanguru account above.] See www.amazon.com/Tramontina-Cookware-Stainless-80116-045DS/dp/B08RLKXD1N/ref=sr_1_9?crid=3H0BO4FNR6BV9&keywords=tramontina+stainless+steel+cookware&qid=1687727536&sprefix=tramontina%2Caps%2C101&sr=8-9&ufe=app_do%3Aamzn1.fos.ac2169a1-b668-44b9-8bd0-5ec63b24bcb5

Bacon fat, butter, not so great from a health perspective. I find cast iron too heavy and too hard to maintain. But each to his/her own. Light pans and a healthy heart matter to me.

No need really. This is just for frying stuff that sticks.

No. It's 10 minutes of a small flow to thaw the shrimp quickly. Means to an end. Wasting water would be sending water down the sink for no purpose.

Extra virgin olive oil.

No worries about that. That part was simply a test. You can test the seasoning by cooking eggs in anything you like.

@@cookaburra why not test it with butter 🧈 ?

@@Kebekwoodcraft7375 I don't cook with butter. Olive oil for cardiac health reasons.

No need for water bead test. This is seasoning for low heat cooking.

@@cookaburra that's awesome thank you

First the amount of oil is necessary, otherwise you end up with oily scum on the pan surface, because you have to wait till it smokes to get to the right seasoning point. After all one is talking about 50 cents of oil. The smoked oil is not at the pan surface, so there is no health issue. Because there is enough oil to guarantee that. Cooking the egg is simply the test to show the seasoning works.

@@cookaburra but i been using stainless steel pans years now i use as little oil as possible and i dont discard any oil at all. there are lots of people who dont use that much oil even on youtube demonstration videos. are you new to stainless steel cooking? hope you can learn your own way to save oil. And the smoke from the oil itself is toxic. you do not want to breathe in whether it is little smoke or not.

@@SP-th3wg There is confusion here regarding two separate things: seasoning and cooking. Flax seed oil is used for the seasoning and is discarded after that process. Olive oil is use for the cooking test. None of the cooking oil is discarded. There is a small amount of smoke from the seasoning process, but I run a range hood to remove that. Also, look at my other channel videos and you will see lots of olive oil use in a normal way.

@@cookaburra 👍🏻

This seasoning is clear compared to most seasonings. The pan is at low heat for cooking, so it is not preheating the pan which produces the effect. The video demonstrates the bond. You should look again at the video.

Stainless steel is marvelous for most cooking. It's only for a few things like fried eggs that sticking is a problem and seasoning can help.

My last set was Cuisinart. It was a good set decided to go with vigor this time cooking the egg in the saute pan was just so smooth. I have an induction stove. The heat is controlled much better in my opinion definitely stainless is the way to go question was said did you use in his video?

@@jqcbigdog The pan used in the video was a Winco SSFP-12.

I don't cook on the sidewalls, so no need to do them. Less oil and you risk sludge on the pan surface. There was no oven baking. The amount of olive oil is not an issue in the test. Olive oil does not work for seasoning. I tried that and it failed.

That was Aspen, our very loud deaf cat. 3 cats. She meows the best of them all.

Yes. Warm water. No soap.

The demo was to show the non-stick success.

Yes. The excess flax seed oil was washed from the pan with warm water, no soap. The seasoning was done just once.

Yep. Otherwise fried eggs stick. + other stuff.

Glad it helped!

It is. Not commonly known.

Do you ever add carrots to the pot with the rest?

@@letajones8556 You can add carrots if you wish.

Welcome 👍

This happens when too little flax seed is used. In the video a liberal amount is used, so the when the oil smokes it is at the oil surface, well away from the pan surface. I am sorry to hear about the mess, but that is the cause. I have also found that when trying to clean up a gummed up pan, a single edge razor blade tool can be very helpful to shave off the mess. I'd suggest using the that approach followed by steel wool to get it completely clean and then try again with a really thick layer of flax seed oil, at least 1/4". Also, do it with just one pan, not the set, to see how it goes. I just have one of my stainless steel pans seasoned for those special cases where stuff sticks. In general, stainless steel covers most applications very well without seasoning.

It works because of its chemical ability to create a seasoning layer. Other oils don't do that as well.

Wash it with warm water, no soap and you should be fine to reuse it without re-seasoning it.

Discard that oil as it smoked and is not fit for reuse. Then rinse out the pan with warm water, no soap.

Why no soap? I would never be able to clean it with soap any more?

How about sweet potatoes?

@@kanguru_ nope/

That is simply wrong. The shrimp has its shell on. None of the taste is washed away. You will wait a very long time to thaw it in air, and rapid thawing is the safest.

@@cookaburra If you look at other youtube presentations, you will see that yes, the shrimp has a shell, but the salt is washed away with some of the flavor! It is not only my idea! You are not thawing a turkey, but a small shrimp. It will defrost very quickly.

@@leoinsf First, there is theory. Then there is experiment. If you thaw shrimp as shown in the video, you will find, by experiment, that none of the flavor is washed away. Thawing without water, when the shrimp are totally frozen, will be slow. This water based approach takes 10 minutes. Also, on your theory, when people boil unshelled shrimp or lobster in water, all their flavor would wash into the boiling water, which is not the case. As Yogi Berra said: "In theory, there is no difference between theory and practice. But in practice, there is."

Further, you should avoid leaving frozen food out on the counter to air thaw. That can be very unsafe. See: ask.usda.gov/s/article/How-do-you-thaw-food-safely

@@cookaburra Uncle . . . . .

That is true of many videos. But the whole idea of UA-cam is to show you, rather than just tell you. Also, I have found that insulting people is not a good way to make progress.

Season once and only repeat when the seasoning wears out with use.

No need to re-season each time you use it. But don't wash with soap, just warm water. Then see how long the seasoning lasts for you.

@@cookaburra Great. will try - thank you

@@cookaburra Thanks thats good to know