Since I started working at restaurants I noticed that they always use stainless steel and I started liking it better. Because it cooks more evenly and you can actually clean them! Non-stick pans trap grease and have layers and layers of stuff and it’s hard to clean, if something sticks to it you end up “ruining” the pan when trying to clean it and eating all the teflon, it simply doesn’t work for me.
Yes! We have stainless steel, high carbon steel, and cast-iron only. If you take proper care of them and invest in good pans, they are low maintenance and honestly, we don’t have problems with sticking, even when we use stainless steel pans. The secret is to very very lightly oil the inside after each wash similar to what you would do with cast-iron. It takes literally seconds but is a game changer.
Another tip is that if the food hasn’t been on for very long and it isn’t budging, it isn’t ready! Once the food sears, it will self release. This is super helpful to remember for eggs and meats (especially chicken/fish).
This is not necessarily true. If the chicken and fish are wet when they go in the pan, they won't self release and will adhere to the pan instead. By the time you release it, it will have broken apart in the pan and be overcooked.
@@AndreaAustoni Do you keep your cast iron seasoned? I don't know about stainless steel, but I use cast iron for almost everything, and my scrambled eggs can be stirred without sticking as soon as that thin first layer of cooked egg forms (like 1-2 seconds after they hit the pan). I set my stove to exactly medium ("5" on my stove), let the pan preheat for a few minutes, add a bit of butter or bacon grease, add the eggs, and start moving them around as soon as that first layer forms. I hope that that makes sense. Cooking 2-4 scrambled eggs in my 10in cast iron probably takes about a minute-if even that, though I haven't timed it-from the moment that they hit the pan.
I’ve always used Stainless Steel pots and pans since my thirties & I love them. If you accidentally for some reason get the pan too hot and food sticks, it’s easy to remove by putting some water in it and reheating, the stuck food will loosen. I’ve used them for 40 years.
Personal tip as a chef of 8 years now, I don’t wait that long for the pan to heat up. I almost always used high heat and let the pan sit for about a minute or two and then added oil. Either way it’s the same result.
@@ClockworkMangoIf you can modulate the heat, then you don't need to heat for 2 on max and wait for 1. Just put it on 7/10 for 2 and it should be ready without the need to wait. Test it out, might be 8/10 for your stove and pan.
Thank you so much!!! From a 60yr old guy who seariously couldn't figure out those pans, now I'm goin to get some this week, again very cool, thank you.
They're not cheap. Check at a garage sale and maybe don't mention any tips. ;-) Though honestly, there's a time for non-stick, there are things I cook with ceramic, and things I cook in SS pans. It depends on the food.
Shouldn't be using heated oil at your age, too much risk of health problems. I'm middle age myself. Got rid of lots of body pain by eliminating oil from my diet.
@@PaPaWizdomYou are partially correct. Almost ALL oils are bad for you except for olive and avocado oil. All other oils are carb based (vegetable oil, corn oil, peanut oil, etc), or basically industrial lubricant (cottonseed oil, CRISCO, etc). And because they are carb based, they cause inflammation like all carbs do. You can healthily consume pure olive and avocado oil without it inflaming your joints. Look up carnivore and keto diets. And Dr. Bary.
Omg thank you SO much. I’ve been putting the oil in the pan and heating both the oil and the pan at the same time. Everything sticks to the bottom. Ty ty Ty ty.
I mean 4 is medium heat, so if you have a stove that doesn’t have the exact numbers of hers then know to use the middle numbers. Each stove heats differently so you might find 4 is too hot or 4 isn’t medium on your stove. Please go with common sense and your stove and not exact instructions and numbers, your cooking will be greatly improved when you understand how to apply recipes and knowledge to your own kitchen appliances.
If you are busy, possibly might need to step away from the stove, or kitchen, turn on the stove kitchen timer to 4,5 or 6 min. Or ask a smart speaker to set timer, "Alexa, set timer for 5 minutes etc." Also, know the order in which you work. 1. Put pan on stove, 2. Set timer, 3. Dial up 4 or med heat. Go to fridge for eggs, put bread in toaster, set table, . All the " get ready" stuff stops when timer goes off. It is a dance. Prioritize actions. Over easy please 😊
One of the most important lessons I learned about cooking was to always preheat. I knew about the oven but when I learned about the skillets it was a complete game changer! This is also vital on cast iron and carbon steel.
@@YourFavouriteComment when I first started cooking yeah I did. There is no shame in lack of knowledge. I learned to cook the hard way. Trial and error and reading books and recipes. Unfortunately preheating a pan is not one of the directions in recipes.
@@YourFavouriteComment @valsonder Y’all sound condescending as hell. I’m sure there is SOMETHING you’ve done in your lives that is common sense to someone but not you. With every single cooking appliance except the oven, you put food in when it’s cold and then it gets hot. The microwave, toaster, some air fryers, crockpot, etc. so it makes sense to not know that you have to preheat a pan. No shame in learning.
Noteto all. If the pan is hot enough ( see water test) and what you are cooking has a fat content like lamb or pork chops....then you don't need the oil. The rendering fat from the meat is enough and you get a great caramelised chop! 👍
Most chefs still recommend at least a dribble of neutral oil. Rendering isn't just heat...it's heat AND time, and a hot dry pan can cause extremely inconsistent browning...or even burning...due to uneven food contact until the render finally occurs. Unless you're cooking A5 Wagyu, oil will *ALWAYS* give the more consistent and better cook.
Here someone that use to work selling them and cooking with them. Put them on high, can be ready in 20 seconds, and then put them 2 numbers down. Then add the oil and cook. Stainless steel pans are made to hit them high and give them temperature shocks to cook an clean them. They can reach 300°C.
Wow finally someone that actually explained it clearly unlike other videos they make the video so damn fast teaching nothing valuable. Thumbs up on this one.
It's tripping me out to think back a couple decades and realize that there was a Time when I didn't know such things either. So I'm totally not mad that there was a UA-cam tutorial for such.I wish there had been such things around back in my day.Good on you n cheers mate
First of all every piece of information in this video is false. If you are going to put your pen on the stove for 8 minutes before you start to cook, you already failed a life. Second level, she burned an egg before it got cooked. The pen was way too hot. How do you burn an egg that fast while the top is still raw
Where do you see a burned egg,@@pepperdeez??? And even if part was burned, she flipped it in the pAn to cook the top through - many people prefer this cooking method for eggs if they don't like a runny, sunny-side-up egg - 'over-easy' eggs!!!
That's a ton of water for the test. Touch the faucet and get some residual water on your fingertip and flick it into the pan. It'll behave the same way (ready when it beads/glides) but evaporate in a few seconds
why everyone calls this nonstick tho? you need oil! if you use oil in a normal pan, it works the same way. I wish truly non-stick pans existed, like teflon coated pans when they are brand new and anything you put there just glides without oil (it doesn't last many uses until you start needing oil tho)
It's just the way we speak in some parts of the world. The use of "child" here is not derogatory or meant to insult. It's an endearment, and show of appreciation, tied up in one.....
@@Cekatu yeah well black people calling each other the N word is a term of endearment too but you don't go saying that to the general public without sounding derogatory!
I used to cook absolutely everything in my seasoned cast iron skillets. Still love my cast iron, but thank you you for the stainless steel tutorial. Im going to live dangerously and start cooking in them again⚘️
Jeez no need to wait 6 to 8 minutes… put it on high, and stay right there, wait 30 seconds, do the water test, lower the heat to medium low. Done. It’s not a oven getting preheated lol 😅
This is a good way to run the risk of warping your pans. I just turn them to 4, get a few things prepped that I’m going to need to throw in the pan anyway, and then the pan is ready to cook with.
That was well executed. Eggs are definitely a thing. I love cooking. I have my steel pans. Enamel coated cast iron and some stock pots. Only thing I gotta say, is that (while I agree, and use non-stick as little as possible) there are some cooks on an egg you can't do without some kind of non-stick. Some of the softer temps, like over-easy, but with the silky whites lend really well to non-stick. Water test is so helpful. Preheating, great. I also love that you can heat up the pan and deglaze it to clean it if anything does stick. Steam off some water on a hot pan and it usually releases most stubborn stuff. They're just so easy to take care of....if you do it right away (steel pans, that is). Again, that was a nicely cooked egg, and solid flip with that narrow spatula.
@@ryaandnice I did indeed. It's a great technique. It would be suited to a breakfast sandwich for one. Eggs are a thing for me, for sure. I do enjoy the French style, silky whites and fluffy, loose omelettes. But I also like most types for different applications. Western omelettes go well with the browning 100%. Some just straight up prefer it that way. I do a decent hollandaise. Poached! Pickled, deviled, plain boiled. Rofl. I love eggs.
i read someone's comment elsewhere that you can let the pan cool a bit to a lower temperature after preheating and adding oil and it still won't stick. not sure how true this is as i haven't tried it myself yet
One of the tricks I learned for cooking eggs even in cast iron skillet: use two oils. One oil is used first to coat the pan but not puddles. Then using butter once preheated then the egg on top. Works great.
Great vid! For the water test, I run my fingers under the tap water then flick the water off my hand into the pan. That way is faster and it's only a small amount of water so you don't have to pour it out of the pan.
This is called the Leidenfrost effect. The water gets so hot it’s kind of floating on top of a layer of steam, which insulates it from direct contact with the pan, making it zoom around the pan like that.
Don't just throw away pans that are still "good". Simply replace them with stainless steel or cast iron ones when the Teflon starts to flake off. Or at least donate any old pans that are still usable to goodwill. Just please don't throw things in the bin just because you don't like them and donate to those who can't afford to replace household items and clothes in this economy. ❤
@@spacecadet2172 That's because she is probably using induction and these pans can be *very* efficient with the energy being sent into it by the magnetic coils. In induction the pan itself is the heating element. The only time you want to use maximum power is when boiling water as quickly as humanly possible.
I use cast iron pans. Mine are seasoned and immediately after using them, I clean and rinse (without soap) them with hot water...I firmly believe that they provide all the necessary Iron supplement for your body AND, they will be around for my great grandchildren to use them. I've had mine since I bought them in 1968.
I wholeheartedly agree with you. By using non stick and aluminium pans we are putting diseases in our body. Order of preference is 1)Copper pots 2)Clay pots 3)Iron pots
A lot of people are anemic (iron deficient) due to diet of processed foods. Cast iron is the best! Far better than getting Teflon in your system. We also use carbon steel, it's great for cooking eggs. Naturally nonstick
I love stainless steel. :) My parents gave me their biggest stainless steel pan, and I have a high-quality nonstick pan the same size, but I find myself using the stainless steel one more. It can act like a nonstick if you play your cards right, but for sauces and sears, it’s good to have stuff sticking to the pan. My only issue is that having the pan at high heat for a couple minutes is just fine, you don’t need to leave it at medium-low heat for 8 mins.
Thank you so much for your amazing video, I used all kind of cooking pans and I was fixing to buy the expensive ceramic one so I don't need to use oil because the less oil we use the better, I guess in this case with the stainless steel cooking pan I can use little bit of olive oil of course, I think that wouldn't hurt us... I will buy the entire set of cooking pans made of his stainless steel and learn how to control the heat it makes so much sense!!...I am very impressed with this demonstration of yours, thank you so much!!👏👏👏
Literally the best stainless pan tutorial. Very straight forward. Thank you so much for showing the temp you put it on. As a novice cook this helps so so much. ❤
Great tutorial on proper method. I just retired from 47 years in the good industry. Teflon and non stick items are almost all cancer formers. I might suggest folks look at cast iron also. People now have iron deficiencies because they don't get trace iron from pots and pans that our grandparents used effectively for years. If you are going to use cast iron learn right Handling techniques or you won't be happy with results. Great post!!!
I doubt that the Iron from pots and pans is of relevant nutrional value. Also Stainless steel is not pure Iron buy an alloy with nickle which you would also consume. The stuff you get from cast iron pans would be oxides Iron which is not Fe+2 or+3 which is what you usually need.
@@markperron851 no he's right, non heme iron barely makes a difference in handling iron deficiency, the reason why iron deficiency is more of a thing nowadays is simply because we started eating a lot less red meat
I do the same. You just have to keep an eye on it so you don't ruin the pan. I add a few drops of water at the beginning; when they're gone, check for the Leidenfrost effect (dancing water beads), add the fat, and go.
@@miker953 Warping the pan is a function of how hot the pan gets rather than how fast it gets to that temperature of that makes sense. The reason why heating it quickly can warp it is just that it easier to over shoot that point where it warps vs if you heat it slowly its harder. Chefs get an intuitive sense of where that point is.
Make sure you listen to the advice only to add the oil after you've fully heated the pan to the ideal temperature, otherwise the oil will be too hot by the time the pan is evenly heated across the surface, even if you only use medium heat settings.
cast iron is different though, the non-stick properties of cast iron come primarily from proper seasoning, pre-heating is secondary and won't do anything, if it's not properly seasoned. in the first place. stainless can't be seasoned the same way because it's not porous, so you have to cook at a consistently high temp with it. the advantage of stainless is that it's non-corrosive so you can cook acidic foods with no worry. cast iron is very corrosive, you need to be careful with acids even with good seasoning.
❤ Thanks ! I'll give it a try. I don't like non-stick as I feel like it flecks off into the food. ❤ Your demo is very clean. So well done. And helpful.
40!! Im 40!! Never seen a single person do this. Never put it together with my youth as a waiter where the cooks let the cooking surfaces (stainless and iron) warm up before the restaurant opened. It made sense to have everything ready to go before people flooded in but I never thought about it like this. I made pancakes for the first time today using this method and i didnt butter the pan, oil it, sneeze on it. Everything came out great and nothing stuck once. The pan was 98% clean afterward. I want to give you $5 for the evolution youve created in my cooking. -peace
I have all three : Cast iron, stainless steel and carbon steel. I will honestly say that each has its area where it shines and I use all three of them depending on the expected result. That being said, if I had to keep only ONE (which I wouldn't), I'd go with 3-5 ply stainless steel if only for the ease of use, cast iron second for the versatility.
I have stainless, carbon steel, and cast iron. I actually only like cast iron for some things. Carbon steel is great for most searing and sauteing, but stainless is great if you want to do something like sear and then make a sauce. Like pan sauces that you might be using wine in, because acidic ingredients can damage your seasoning. If I was frying an egg I'd definitely do carbon steel though.
@@shilombaba Stainless is great for any moisture based cooking: simmering, saueteing, boiling, stewing, etc. Cast iron is for any dry cooking methods like baking, pan frying, searing, roasting, etc. Carbon steel is baby cast iron, more convenience. Seasons quicker, heats up quicker. For big things like bread or pizza Cast iron performs better( texture, moistness, not bottom burning). Or roasting big birds like chickens, ducks, etc. Cast iron is great for big things because of the stored heat being given into the food from the moment it touches the pan. For this reason it is very important to preheat a skillet most of the time to avoid drying out the food. Carbon steel does not have this problem. Carbon steel tends to have less volume capacity for food and liquids than the same cast iron counter part. And also requires a hotter fire or stove to perform at the same level. Still they are very similar and always outperform stainless. Yeah you might cook a steak in stainless, but good luck with pan fried potatoes, pancakes, bacon etc. You will also have to use more oil and fat. Many times overheating the pan and creating oil smoke. With Cast iron/ Carbon steel you can sear Steaks at lower temperatures without creating a mess. Carbon steel is usually double the weight of stainless. And Cast iron is usually double the weight of Carbon steel.
I got a set of stainless T-fal for an anniversary at work. I am an accomplished cook but I have never used stainless cookware and have definitely been struggling with sticking. Now I see, thanks so much for the tip!
Perfect. 👍🏼 next pan I will get is stainless steel. I have one cast iron which I love and have used my whole life. And 1 ceramic nonstick. But so easy to mess it up. And hard to clean when stuff sticks or oil burns
Maybe she's using an electric stove. Mine takes FOREVER to get hot. And it's difficult to increase and decrease temps so you end up using 2 or 3 hobs all on different temps. I HATE electric hobs. With a passion. ☠️🤦♀️🙅♀️🤷♀️🤣
@@cececox6399 I'm sorry, lol what are hobs? I feel dumb but I honestly have no idea what that means! LOL!! Anyway though..I have used stainless steel on both flat cooktops and gas..I currently am using gas, which I must admit, I do prefer over all other types of cooking! So yea with the gas? I only have to preheat for a couple of minutes and I'm good to go!
@@truthteller0465 Brits call them hobs, Americans call them burners. Good to know it only takes a couple of minutes to heat the pan. I've been wanting to switch to steel, but wasn't sure how to make them non-stick. This video and the comments are very helpful.
@@valeriestevens5250the same here… I’ve been considering to switch to stainless steel for some time now but now I’m certain about it. I wish I could stop using microwave oven too!
My electric stove takes that long to heat a pan for eggs and the time/electricity is such a waste! I got a $70 induction burner at IKEA to use with my stainless skillets. On level 4, it can heat a stainless steel skillet faster than I can scramble the eggs for an omelet. I've noticed that I need to scour the pan thoroughly, then use soapy water to clean out the scouring powder (Bar Keeper's Friend or Bon Ami), then hand-dry so I don't get hard water spots. Yes, food sticks to white hard water spots!
I had my non-nonstick stainless steal pan for 10 years. Best 100$ I spent in my life on a frying pan. Still good as new. We gotta treat them like the women we love.
And the women worth loving are those who aren't sticky 😂 They may not be perfect but when it comes to integrity & commitment, they are pretty much stainless.
I just started using a stainless steel pan and did some research before hand. Your vids was one of them. So far im liking it cause I'm not over cooking my chicken anymore and it stays nice and juicy
I have been collecting stainless steel and cast iron pots and pans from resale shops for the last couple of years. I quit using nonstick pans. Thank you for this information on getting the pan hot enough.
Thank you!! I bought some a few months ago and didn’t realize there was a learning curve and method to the madness 😭. The first ten times stuff stuck so bad I thought I ruined my skillets. Then I looked up what to do and I think I was still warming it up too fast too high, and the oil would burn and then stuff would still stick😩🫣OKAY so the bigger the pan the longer the heat up time and heat it up on low got it
I’ve done that as well… Then I was relieved to learn that “Bar Keepers Friend” can bring your pan back to “like new”. Another reason why stainless steel pans are worth learning how to use. 🙌
@@realrasherif you leave bar keepers on too long it can eat at the metal. I learned my lesson and switched to Bon-ami powder. Just my experience plus bar keepers releases toxic fumes.
Nuts! I got a Heritage Steel pan but it takes more skill than I have. It's a bit too big for my Nuwave induction unit so I bought a NutriChef Ceramic 10" for about $45 with a nice lid. I was blown away! I've had Teflon pans that gave me minor issues the first time out but not the ceramic pan.........it's pretty much perfect. After cooking you just wipe out any grease with a paper towel and it generally wipes clean. I've never had to use soapy water to clean. It's actually kind of weird at how nice this is in use. Why isn't everybody using ceramic? I haven't found any negatives about using a ceramic pan to cook.
So ceramic pots are good as well? That's nice. Any tips on heating and cooling properly without damaging the pots that you can share (regarding ceramic)
@@keinvm Seriously how could she have explained any more than this??? She literally said this is how to do it, let me show you. Then shows us. What more do you want 😂
Girl God bless you, even if the information is known I just want to see it and you showed me. I’ve been cooking with SS pans for the past week and the mess to clean after I’m done is awful 😅
Or just add enough butter to grease the bottom of the pan and turn on the heat. The butter will melt as the pan heats up. Turn the heat down and drop in the egg. Add more butter if necessary. You know if things are sticking to add more butter. My family has always used stainless steel, cast iron and aluminum pans. My grandma used these, and i learned to cook from watching her. When nonstick pans came out, reports claimed flaking teflon caused cancer. Never knew why people would use them. I only use olive oil or other high heat oils in my cast iron. The cast iron can handle hotter temps, therefore the olive oil coats better in the cast iron. Butter works better in stainless steel, because the temp never should get that high, or you are burning things faster. Butter melts at lower temps and its easier to cook at lower temps with stainless steel.
@@omarbl4698 although olive oil has a lower cooking temp, high quality extra virgin olive oil has a smoke point of about 410°F and it is able to remain stable at high heat. Walnut oil, grapeseed oil and avocado oil are the other oils I use.
I never gave up my SS pans even though I use cast iron too.When the SS pans are a little cloudy after washing, food seems to stick at times. Tip:I clean with Barkeeper's Friend and a micro fiber cloth NEVER a scratcher. They look beautiful and nothing sticks!
Let pans cool then make a paste of baking soda and water.. Apply to any cooked on food making sure soda is moist ,ĺet set 20 minutes to half can hour . Use paper towel to clean and remove residue. Put grease / oil /soda mixture in garbage or compost. NEVER put oil or grease down drain. Very expensive to remove .....but plumbers will love you.
I have no idea what is in barkeepers friend. I’ll have to investigate that but I would stay away from microfiber towels with anything doing with food prep. The micro plastics are all ready micro and ready to invade your system. Maybe the right texture 100% Cotton towel would have the same desired outcome. I do agree with not using scratcher.
after my kitchen fire I don't do stuff like this anymore, i just pour oil and then let it heat up while I am standing in front of it. Less risk that way. And since buying a high quality stainless steel pan and a high quality cast iron skillet, I never have any problems with sticking or uneven cooking whatsoever. I love it, the food cooks perfectly every time. Perhaps the most worth-it two purchases of my young adult life... So yes: get yourself a pan that actually conducts heat fast, instead of leaving it heat up on the stove for long enough for you to get distracted and cause a fire. Especially if you have ADHD for example. And for the love of god don't put water in a pan you're gonna put oil in. Stay stafe 😢 Also always keep lids nearby to put out oil fires in pans!!! It will starve the oxygen. For every pan you own you must have a lid as big or larger, or some other plan for putting out an oil fire in it. Thank you for coming to my ted talk ❤
While I know very well what happens when hot oil and water mix, I’m struggling to see how the amount of oil and water used in this video would cause a fire. Am I missing something? What was the circumstance in your own situation? If you don’t mind me asking.
I don’t understand how a fire will start with a stainless pan heating up with no oil in it. Also the water evaporates, and all you need is a tiny sprinkle with your fingers to test if it’s ready. Once it evaporates then you add oil. Learning how to cook and use the tools in a kitchen is a great way to avoid a fire. However, your tip about keeping a lid nearby is a great idea!
this is so helpful! i always burn my oil and i didn't get why or how other people don't 😂 but i have never been able to get a stainless steel pan to not stick.
@@anuradhasainath6165 White vinegar on a paper towel, put it on the stain spot, and give it some time. Should help get some of that yellow to come off. Regular vinegar works too, but it smells more. (vinegar is acetic acid, and it eats away at the stain but not the metal)
I’m so over nonstick pans, I have cast iron but sometimes it’s alot of work. I’m going out today to purchase stainless steel pans so thanks for the advice 💕💕
Thank you for being specific about dial number setting and the time you have to wait! Most creators just say "low to medium" and causes anxiety for me (I don't know why, it just does), and when you say 6-8 minutes it gives me something to be aware of. I'd always just turned the heat to high, wait 30 seconds or so (without a timer I get very impatient...because I don't have an internal clock and always check it...check it again...and again ...and che--ah heck that's good enough! 👍🏼
Using a medium sized gas burner, turn the heat on high. Two minutes is a good starting time. Some pans, because of their size or material, may take more or less time. For example: A 10" cast iron or aluminum pan will need 3 minutes. A 8" stainless pan is ready to go at 1.5 - 2 minutes. If your oil starts smoking, the pan is too hot, reduce the time. You will have to experiment to see what works for your tools.
On my electric stove the dials go from 1-10, with "5" being at the bottom. I can guess pretty well where high/medi/low are, but the problem that I've had (pointed out in this video) is that I haven't waited until the pan is properly hot...using a few drops of water to test for proper heat is a good trick to use, so I'll do that in order to "calibrate" my hand-sensors for temperature.
The lost art of using high quality stainless steel! I can’t believe so many people risk it for themselves and family, with (e.g. Teflon) coatings. I love that this young lady has introduced this common sense method. 🎉
It's not a lost art 😉 they work the same as Teflon pans. Teflon is just marketing. Simply preheat to medium temperature (not too hot or cold). Everything else is marketing :)
drop the brand! I grew up with this cookware and nothin like it. I think almost all form of non stick is toxic and rarely lasts, so much more upkeep. I’d love to have a cast iron one day but the ease of owning these type of pans is amazing🙏
I got all of ours at the thrift store. People don’t know what they have and donate super high quality pans. Don’t buy it new. Very easy to spit up an old pan
You can find nice ones at tj max home goods Marshall’s etc. go for higher ply they are better quality. But other than that all stainless steel is better than nonstick and will be good quality :) All-Clad is a great brand, my favorite!
Don't let anyone convince you cast iron is a lot more work to the point of avoiding it, it's hardly any extra time to keep a giod cast iron well loved. Only people who don't actually cook well, people who are gatekeeping, or people who want you to think they're some kind of laborous amazing chef say that shit lol. It takes nearly no time at all to put a seasoning on, you literally just rub some oil on it and throw it in the oven.
@@lorenzogeere1956 I prefer my yolk fully set and not runny, and my white crispy on the edges. Not everybody likes runny eggs, although many people do!
It takes time to do things correctly sometimes, imagine that. But I guess we can keep poisoning people and the environment with forever chemicals from Teflon production for the sake of a mere convenience. That seems to be how the world works these days.
Grew up with stainless and learning to cook on them- my mom’s 35+ year old pans still look new and cook beautifully! It’s a no-brainer, especially with what we know about non-stick.
@@murasame3508yes and no. It’s almost a certainty the non stick coating will eventually start to break down/degrade and then end up in your food. Better to just go with the long term option from the start
Bought some expensive Green Pan Ceramic non-stick. Many of the reviews said the non-stick "wore off" after a few months even though they followed all the rules. However, I have followed the rules religiously with theae pans and after 9 mo of being used 5x per week, they're still awesome!
Our Green Pan Ceramics have been a disappointment. We've had them for a few years now, so ymmv, but always hand washed. Never used metal utensils. Never overheated. Never used in the oven. Non-stick coating just hasn't held up. Really liked them at first but never again.
@@rrockich Just curious. Which ones did you buy? I bought a Green Pan set from Costco that was only $75 , but then decided to buy their two of Green Pan's top of the line pans on their website for approx $165. 10 layers of non-stick. Not only do I handwash but I wait for the pan to cool, never use a plastic scouring sponge and wipe dry (rather than air dry).
@@drkwsherrill So I just looked and we bought the Greenpan Diamond+ Evershine 10 PC set ($450) from Sur La Table back in 2019. We do wait for pans to cool, but use a scotch brite dish wand (non scratch) to clean and we do air dry.
@@rrockich Greenpan has waaay to many collections but I found my invoice from Jan 24 and I bought two GP5 stainless steel pans (8" and 10") and the price was about $250). I think (but am not certain) that is their best collection. Not sure how to compare it with the Diamond+ because I couldnt find that on their website.
You also gotta mention what oil you are using, canola and avocado are high heat oils, I use grape seed oil with my stainless steel. Works like a charm.
@@frogbobyute it actually is, do some research. Fats from meats are perfectly healthy if you're not combining that with Seed oils or simple carbohydrates. Seed oils are the number one cause of heart disease
Am I one of the few who finds non-stick way sticker than stainless and carbon steel? People always scratch them up on me anyway and I don't trust them after that.
Not for low heat cooking. I use ceramic nonstick for low heat frying and steaming eggs. It minimizes the oil oxidation and results in a better texture imo.
No! Start with a cold pan. Pour oil in it. Heat the pan to medium heat and let it sit with the hot oil till the bubbles stop, then turn the burner off and let it cool with the oil still in. This allows the metal to expand and open while the oil is there and it is now nonstick. Don’t put it in the dishwasher or scrub. Just clean and dry. The little bit of oil you put in the pan when it’s that hot does nothing and you will just burn your food.
The only issue: the oil. I like better cooking with butter. Most vegetable oils were for industrial use at the beginning and then they switched them to “edible”.
You need to know polyunsaturated oils (such as safflower, sunflower, canola, soybean, and peanut etc) are toxic/inflammatory to your health. Lard, tallow and butter are the true healthy choice.
Thank you! That was life-changing. :) "Hot Pan, Cold Oil... Food No Stick" said Martin Yan on the “Yan Can Cook” show in the 1980s. I didn't know how hot the pan should be! All these decades and finally I'm dialing it in, thanks to this UA-cam Short.
I prefer to start with a clean steel pan, and then I add some butter straight from the fridge and maybe a few seasonings. All I do then is melt it by turning on a low heat... once fully melted, swish it around, and now you can add whatever you're cooking.
This is great for frying hot things to a crispy edge like eggs or steak, but if you mostly use pans for sautéed dishes, a non-stick is just the better choice. It's also really easy to keep a decently high-quality non-stick pan scratch-free for decades, if you only sauté vegetables in it. You can also use the Leidenfrost effect just as well in a non-stick pan, so it's not like it's either-or.
@@mattschmitt9924 That depends on what you mean by "like this." You shouldn't let it keep heating up too long past Leidenfrost-effect. It's not unhealthy if your pan is PFOA-free, but it can ruin your pan. But in general, heating up your pan to a high even temperature before adding in oil is crucial for good results.
@@TheHadMatters "like this" refers to the exact video you commented on that started this conversation. Do NOT do it like the video. Been cooking professionally for decades. Let me know if you have any other questions.
Once i learned how to use stainless steel pans they became my favorite snd my go-to for 80% of my cooking. Still love my CI pans but the SS are just so convenient
Hey Kate, great vid! I noticed you're using a black plastic spatula. I suggest you switch to a stainless steel spatula. Black plastic is shown to contain BFRs (Brominated Flame Retardants) to give it that dark color, which can definitely leach into your food and put your health into risks of diabetes, neurobehavioral and developmental disorders, cancer, reproductive health and other endocrine disruptive disorders. Stay safe!
Also, make sure you don't use seed oils. Cooking with those oils turns polyunsaturated fats into oxidation products and other toxic compounds thatcause a lot of inflammation in the body.
Since I started working at restaurants I noticed that they always use stainless steel and I started liking it better. Because it cooks more evenly and you can actually clean them! Non-stick pans trap grease and have layers and layers of stuff and it’s hard to clean, if something sticks to it you end up “ruining” the pan when trying to clean it and eating all the teflon, it simply doesn’t work for me.
That explains why my old non stick pot always had a greasy film when I added water in it. No matter how well I washed it.
Yes! We have stainless steel, high carbon steel, and cast-iron only. If you take proper care of them and invest in good pans, they are low maintenance and honestly, we don’t have problems with sticking, even when we use stainless steel pans. The secret is to very very lightly oil the inside after each wash similar to what you would do with cast-iron. It takes literally seconds but is a game changer.
Not to mention nonstick contains PFAs and PFOAs that are trapped in our bodies forever. Sooo not healthy.
this is not true LOL so many restaurants use non stick.
Non stick releases the Teflon and when you wash it you scrub it loose it's just bad
Another tip is that if the food hasn’t been on for very long and it isn’t budging, it isn’t ready! Once the food sears, it will self release. This is super helpful to remember for eggs and meats (especially chicken/fish).
Yes! Patience is a must when using stainless steel but so worth it.
This is not necessarily true. If the chicken and fish are wet when they go in the pan, they won't self release and will adhere to the pan instead. By the time you release it, it will have broken apart in the pan and be overcooked.
Potatoes in the oven too. I was ruining them every time until I realized they don't stick any more after 10 extra minutes.
Right then how do you do scrambled eggs on stainless steel, carbon steel and cast iron? You gotta stir those immediately and they stick
@@AndreaAustoni Do you keep your cast iron seasoned? I don't know about stainless steel, but I use cast iron for almost everything, and my scrambled eggs can be stirred without sticking as soon as that thin first layer of cooked egg forms (like 1-2 seconds after they hit the pan). I set my stove to exactly medium ("5" on my stove), let the pan preheat for a few minutes, add a bit of butter or bacon grease, add the eggs, and start moving them around as soon as that first layer forms. I hope that that makes sense. Cooking 2-4 scrambled eggs in my 10in cast iron probably takes about a minute-if even that, though I haven't timed it-from the moment that they hit the pan.
I’ve always used Stainless Steel pots and pans since my thirties & I love them. If you accidentally for some reason get the pan too hot and food sticks, it’s easy to remove by putting some water in it and reheating, the stuck food will loosen. I’ve used them for 40 years.
💚
The question is how to get the eggs out once sticked!? 😊
@@AshleySmith-rm2blI'll go with the blood bath...
Hello. So what's the trick when cooking with this for food not to stick ? Should I used butter, greased ,cook at very low ?
It's called "deglazing" the pan. It works with all types of pots and pans. If you want to make a sauce, deglaze pan with wine or something favorable.
I bought stainless pans years ago and stopped using them because I burned everything. this has inspired me to try them again.
Personal tip as a chef of 8 years now, I don’t wait that long for the pan to heat up. I almost always used high heat and let the pan sit for about a minute or two and then added oil. Either way it’s the same result.
This!! Set on high for 2min! Then take off the stove for a minute. Then add the oil and set the stove to low.
Does that depend on what kind of stove you had? I did that when I had gas but my electric range (😭) seems like it stays hot for way too long
@@ClockworkMangoIf you can modulate the heat, then you don't need to heat for 2 on max and wait for 1. Just put it on 7/10 for 2 and it should be ready without the need to wait. Test it out, might be 8/10 for your stove and pan.
This is basically what Wok with Tak does on his channel. It works
Have to be a thick pan to do it. Or high heat burn a hole through your cheap pan
I've needed this for like...idk..5 years lol. I burn everything i've ever stuck in a stainless steel pan. Thank you!!!
Cook on low to medium heat and it won’t burn. The pan will be hot.
Fifty years for me lol. Been doing it wrong my whole life. 🤦♀️
Same sequence , use butter , it will clean like magic
I use butter "real butter " Don't overheat also for the younger generation out there a well seasoned cast iron skillet is a must for home cooking
@@Dbb27100 years for me
Thank you so much!!! From a 60yr old guy who seariously couldn't figure out those pans, now I'm goin to get some this week, again very cool, thank you.
They're not cheap. Check at a garage sale and maybe don't mention any tips. ;-) Though honestly, there's a time for non-stick, there are things I cook with ceramic, and things I cook in SS pans. It depends on the food.
Shouldn't be using heated oil at your age, too much risk of health problems. I'm middle age myself. Got rid of lots of body pain by eliminating oil from my diet.
@@trumanhwThe so called non stick are bad in terms of health. The layer falls of and it's going into your food, which is just poison
Me too I'm 50 and just learning this today. I work for a gentleman that doesn't want me to use nonstick
@@PaPaWizdomYou are partially correct.
Almost ALL oils are bad for you except for olive and avocado oil. All other oils are carb based (vegetable oil, corn oil, peanut oil, etc), or basically industrial lubricant (cottonseed oil, CRISCO, etc). And because they are carb based, they cause inflammation like all carbs do.
You can healthily consume pure olive and avocado oil without it inflaming your joints. Look up carnivore and keto diets. And Dr. Bary.
Omg thank you SO much.
I’ve been putting the oil in the pan and heating both the oil and the pan at the same time. Everything sticks to the bottom.
Ty ty Ty ty.
Odd, i have done that too on occasion, doesn't stick
@@Ed19601 you likely have a non stick pan
@@samiraj.192 i am talking about stainless steel the subject of this video
Yeah, I thought everyone did that. Seems much safer than making it pop in the heat.
I can't do that because my induction hob turns itself off if nothing's in the pan
Thank you for including the number in which you set it at
I mean 4 is medium heat, so if you have a stove that doesn’t have the exact numbers of hers then know to use the middle numbers. Each stove heats differently so you might find 4 is too hot or 4 isn’t medium on your stove. Please go with common sense and your stove and not exact instructions and numbers, your cooking will be greatly improved when you understand how to apply recipes and knowledge to your own kitchen appliances.
All stoves are going to put out different amounts of heat, so a 4 on your stove might be very different to a 4 on hers
@RoryMag I think the comment was being sarcastic
If you are busy, possibly might need to step away from the stove, or kitchen, turn on the stove kitchen timer to 4,5 or 6 min. Or ask a smart speaker to set timer, "Alexa, set timer for 5 minutes etc." Also, know the order in which you work. 1. Put pan on stove, 2. Set timer, 3. Dial up 4 or med heat. Go to fridge for eggs, put bread in toaster, set table, . All the " get ready" stuff stops when timer goes off. It is a dance. Prioritize actions. Over easy please 😊
She has an induction. Typically they heat faster, and their heat is a little different.
One of the most important lessons I learned about cooking was to always preheat. I knew about the oven but when I learned about the skillets it was a complete game changer! This is also vital on cast iron and carbon steel.
Wdym? Did you use to throw a steak in a cold pan??
@@YourFavouriteComment when I first started cooking yeah I did. There is no shame in lack of knowledge. I learned to cook the hard way. Trial and error and reading books and recipes. Unfortunately preheating a pan is not one of the directions in recipes.
damn, i didn't even consider that that was a learnt thing and not a You Just Know thing. it makes sense though
@@YourFavouriteComment @valsonder
Y’all sound condescending as hell. I’m sure there is SOMETHING you’ve done in your lives that is common sense to someone but not you. With every single cooking appliance except the oven, you put food in when it’s cold and then it gets hot. The microwave, toaster, some air fryers, crockpot, etc.
so it makes sense to not know that you have to preheat a pan. No shame in learning.
Serious question: Why would you preheat your oven? I almost never do this because it's more energy efficient
Noteto all. If the pan is hot enough ( see water test) and what you are cooking has a fat content like lamb or pork chops....then you don't need the oil. The rendering fat from the meat is enough and you get a great caramelised chop! 👍
would u eat dogs
Don’t forget about the deglaze for a yummy sauce!
Most chefs still recommend at least a dribble of neutral oil.
Rendering isn't just heat...it's heat AND time, and a hot dry pan can cause extremely inconsistent browning...or even burning...due to uneven food contact until the render finally occurs.
Unless you're cooking A5 Wagyu, oil will *ALWAYS* give the more consistent and better cook.
Butter’s better for eggs
Not the best advice, the food can singe and stick before the fat renders out if you use 0 oil
Non-stick pans have a lot issues with disposal and end of life. Thank you for this!
Here someone that use to work selling them and cooking with them.
Put them on high, can be ready in 20 seconds, and then put them 2 numbers down. Then add the oil and cook.
Stainless steel pans are made to hit them high and give them temperature shocks to cook an clean them. They can reach 300°C.
That pan looks like a Demeyere
I cook for my bosses at work lol that's exactly what I do to save times
Being a cook, idk how the fuck someone throws a pan on the heat and leaves.
@@samzotos😂 without the fk of course
I would like this exact pan? Brand and where to buy? Thanks
Wow finally someone that actually explained it clearly unlike other videos they make the video so damn fast teaching nothing valuable. Thumbs up on this one.
Yeah I'm going to listen to the pretty girl that says pre heat a pan for 8 minutes on low
she knows what she's talking about i love stainless steel
This is called the Leidenfrost Effect.
AGREE. I can't stand that so many videos are sped up so fast that you can't follow it or get anything out of it.
It's tripping me out to think back a couple decades and realize that there was a Time when I didn't know such things either. So I'm totally not mad that there was a UA-cam tutorial for such.I wish there had been such things around back in my day.Good on you n cheers mate
😂😂😂 I'm thinking "damn this generation is screwed" after seeing this. 😦
I had to see it for myself. SMH
What are you on about? Everything you know there was once a time you first learned it. Fool.
First of all every piece of information in this video is false. If you are going to put your pen on the stove for 8 minutes before you start to cook, you already failed a life. Second level, she burned an egg before it got cooked. The pen was way too hot. How do you burn an egg that fast while the top is still raw
Pans should come with this instruction
Where do you see a burned egg,@@pepperdeez??? And even if part was burned, she flipped it in the pAn to cook the top through - many people prefer this cooking method for eggs if they don't like a runny, sunny-side-up egg - 'over-easy' eggs!!!
That's a ton of water for the test. Touch the faucet and get some residual water on your fingertip and flick it into the pan. It'll behave the same way (ready when it beads/glides) but evaporate in a few seconds
That's what I do too
Exactly, just a tiny drop is enough 😂
Best explanation I've found so far. I've seen many attempt to teach this, but yours is the easiest.
@@meversace Totally agree!
why everyone calls this nonstick tho? you need oil! if you use oil in a normal pan, it works the same way. I wish truly non-stick pans existed, like teflon coated pans when they are brand new and anything you put there just glides without oil (it doesn't last many uses until you start needing oil tho)
Agreed! Purchased all new pans a month ago and realized something like her explanation was what a short was needing. Best out there.
She is wasting a lot if energy/gas by heating the pan for 8 minutes before frying an egg.
@@BB-mt5sb this is only done once to season the pan. Google first to know what it is.
Bless you child...i always knew this was possible but i lacked the patience. Will do better in life 💗🙏
1 John 1:9 in the Bible says, "If we confess our sins, he is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness".
@@Randy-nm2ru Why do you have to bring your stupid bible quotes to a short about a frying pan?! What a GOOF!
Child?
It's just the way we speak in some parts of the world. The use of "child" here is not derogatory or meant to insult. It's an endearment, and show of appreciation, tied up in one.....
@@Cekatu yeah well black people calling each other the N word is a term of endearment too but you don't go saying that to the general public without sounding derogatory!
I used to cook absolutely everything in my seasoned cast iron skillets. Still love my cast iron, but thank you you for the stainless steel tutorial. Im going to live dangerously and start cooking in them again⚘️
Jeez no need to wait 6 to 8 minutes… put it on high, and stay right there, wait 30 seconds, do the water test, lower the heat to medium low. Done. It’s not a oven getting preheated lol 😅
This is a good way to run the risk of warping your pans. I just turn them to 4, get a few things prepped that I’m going to need to throw in the pan anyway, and then the pan is ready to cook with.
Electric stoves take longer
I tried putting high heat and it seems to stick
Is it because it’s induction?? will it be faster with gas stove?
once you lower the heat, wont it cool down too much? like how do you keep it at the same temp so the egg doesnt stick
That was well executed. Eggs are definitely a thing.
I love cooking. I have my steel pans. Enamel coated cast iron and some stock pots.
Only thing I gotta say, is that (while I agree, and use non-stick as little as possible) there are some cooks on an egg you can't do without some kind of non-stick.
Some of the softer temps, like over-easy, but with the silky whites lend really well to non-stick.
Water test is so helpful.
Preheating, great.
I also love that you can heat up the pan and deglaze it to clean it if anything does stick. Steam off some water on a hot pan and it usually releases most stubborn stuff. They're just so easy to take care of....if you do it right away (steel pans, that is).
Again, that was a nicely cooked egg, and solid flip with that narrow spatula.
That's right. Soft, french style, eggs - you need that low heat. If you noticed her eggs were browning on the other side already.
@@ryaandnice I did indeed.
It's a great technique. It would be suited to a breakfast sandwich for one.
Eggs are a thing for me, for sure.
I do enjoy the French style, silky whites and fluffy, loose omelettes. But I also like most types for different applications.
Western omelettes go well with the browning 100%.
Some just straight up prefer it that way.
I do a decent hollandaise.
Poached!
Pickled, deviled, plain boiled.
Rofl.
I love eggs.
i read someone's comment elsewhere that you can let the pan cool a bit to a lower temperature after preheating and adding oil and it still won't stick. not sure how true this is as i haven't tried it myself yet
Eggs are DEFINITELY a thing.
One of the tricks I learned for cooking eggs even in cast iron skillet: use two oils. One oil is used first to coat the pan but not puddles. Then using butter once preheated then the egg on top. Works great.
when you use butter anyway another pan coating oil is nit needed
@@mugnuzfor real. Butter is healthier than most oils too.
Perfect.I knew about this method, but I was always burning my oil.I didn't know about letting it warm up slower.
Try grapeseed oil too, you can get it a lot hotter than other oils and it makes a really nice crispy outside on things
Use sunflower oil
Great vid! For the water test, I run my fingers under the tap water then flick the water off my hand into the pan. That way is faster and it's only a small amount of water so you don't have to pour it out of the pan.
I do the same
she said 2-4 like all cookers are the same temperature scale, dumb video
That's what I do, too. Then just tipping the pan evaporates the water drops instantly. So easy!
Good idea! Love saving time in the kitchen
Bruh thats dumb, personally, i just touch the pan with my finger and if it burns off my skin, then i know its hot enough
This is called the Leidenfrost effect. The water gets so hot it’s kind of floating on top of a layer of steam, which insulates it from direct contact with the pan, making it zoom around the pan like that.
🤓☝️
Tf up
That's hot
I don't mean to be rude but literally everybody knows this because influencers don't stop shoving it down our throats
@@megatronopera i didnt because im not on tiktok i guess
Super! Never knew this! Buying a stainless steel and throwing away old pans. So done with my pans. Awesome vid ❤
You can’t even use the pan past level 2 or 4 out of 10. That’s absurd
Don't just throw away pans that are still "good". Simply replace them with stainless steel or cast iron ones when the Teflon starts to flake off. Or at least donate any old pans that are still usable to goodwill.
Just please don't throw things in the bin just because you don't like them and donate to those who can't afford to replace household items and clothes in this economy. ❤
Do you research and don’t run to Amazon or Homegoods ☝🏾
@@SticksWithPicks great idea! 🙂↕️
@@spacecadet2172 That's because she is probably using induction and these pans can be *very* efficient with the energy being sent into it by the magnetic coils.
In induction the pan itself is the heating element.
The only time you want to use maximum power is when boiling water as quickly as humanly possible.
The last second killed me!! You ruined the egg!! 😂😂
I use cast iron pans. Mine are seasoned and immediately after using them, I clean and rinse (without soap) them with hot water...I firmly believe that they provide all the necessary Iron supplement for your body AND, they will be around for my great grandchildren to use them. I've had mine since I bought them in 1968.
I wholeheartedly agree with you.
By using non stick and aluminium pans we are putting diseases in our body.
Order of preference is
1)Copper pots
2)Clay pots
3)Iron pots
@@juans6639 you’re getting your iron supplements from cooking with cast iron pans? 😂🤣😂
You think your grandkids want to use your gross ass pans they can replace for $20?
Yeah that doesn’t sound healthy m8. You’re not supposed to get that into your body, might want to get your liver checked.
A lot of people are anemic (iron deficient) due to diet of processed foods. Cast iron is the best! Far better than getting Teflon in your system.
We also use carbon steel, it's great for cooking eggs. Naturally nonstick
I love stainless steel. :) My parents gave me their biggest stainless steel pan, and I have a high-quality nonstick pan the same size, but I find myself using the stainless steel one more. It can act like a nonstick if you play your cards right, but for sauces and sears, it’s good to have stuff sticking to the pan.
My only issue is that having the pan at high heat for a couple minutes is just fine, you don’t need to leave it at medium-low heat for 8 mins.
She's using a crappy electric resistance stove. Gas would be faster, and induction would be even faster again.
This is amazing thank you so much sweetie for teaching us this may God bless you and keep you❤❤❤❤❤❤
Thank you so much for your amazing video, I used all kind of cooking pans and I was fixing to buy the expensive ceramic one so I don't need to use oil because the less oil we use the better, I guess in this case with the stainless steel cooking pan I can use little bit of olive oil of course, I think that wouldn't hurt us... I will buy the entire set of cooking pans made of his stainless steel and learn how to control the heat it makes so much sense!!...I am very impressed with this demonstration of yours, thank you so much!!👏👏👏
Literally the best stainless pan tutorial. Very straight forward. Thank you so much for showing the temp you put it on. As a novice cook this helps so so much. ❤
Update: like I said I am a novice so please be careful with this 😅 I started a small fire.. but everything was okay!
I would recommend non-stick pan to novice. Most of the time it's superior compared to other pan.
@@Samlovescornbreadtry lower heat and butter
The tutorial the world needed.
💯
Str8 up.
let pan get hot unga bunga
Great tutorial on proper method. I just retired from 47 years in the good industry. Teflon and non stick items are almost all cancer formers.
I might suggest folks look at cast iron also. People now have iron deficiencies because they don't get trace iron from pots and pans that our grandparents used effectively for years. If you are going to use cast iron learn right Handling techniques or you won't be happy with results.
Great post!!!
I doubt that the Iron from pots and pans is of relevant nutrional value. Also Stainless steel is not pure Iron buy an alloy with nickle which you would also consume. The stuff you get from cast iron pans would be oxides Iron which is not Fe+2 or+3 which is what you usually need.
@teekanne15 well I beg to differ after a 47 year career in the food and nutrition industry, but you are entitled to your view.
@@markperron851 no he's right, non heme iron barely makes a difference in handling iron deficiency, the reason why iron deficiency is more of a thing nowadays is simply because we started eating a lot less red meat
@@markperron851😂 👊
This, my grandma says that too, cast iron is the best, the iron ion does undergo displacement so yes it works
THANK YOU! I always burn the oil and then the oil turns into an inflammation frenzy. 🤩I subbed to you for more cool stuff, bless
Faster way to heat the pan: Heat the pan on high heat and it'll be ready in about 2-3 minutes. Once you're ready to cook, lower the heat to medium.
☝🏾
I do the same. You just have to keep an eye on it so you don't ruin the pan. I add a few drops of water at the beginning; when they're gone, check for the Leidenfrost effect (dancing water beads), add the fat, and go.
I've heard that if you heat it too quickly, you're more likely to warp the pan, though.
That's exactly what I did yesterday
@@miker953 Warping the pan is a function of how hot the pan gets rather than how fast it gets to that temperature of that makes sense.
The reason why heating it quickly can warp it is just that it easier to over shoot that point where it warps vs if you heat it slowly its harder. Chefs get an intuitive sense of where that point is.
Thanks. Never really knew when a pan is hot enough
Make sure you listen to the advice only to add the oil after you've fully heated the pan to the ideal temperature, otherwise the oil will be too hot by the time the pan is evenly heated across the surface, even if you only use medium heat settings.
I have used cast iron a lot so I've burned food and learned along the way. She has done a very good job explaining here.
Have you seasoned it well? Also, great for getting crusty bits on minced beef 🤌
@Rosskles our blk. cast iron was my Grandmother's.
Magnificent every time.
Seasoned with 75 years of love and happy, wonderful memories.
@@ScratchGlass9 Oh wow, priceless!
cast iron is different though, the non-stick properties of cast iron come primarily from proper seasoning, pre-heating is secondary and won't do anything, if it's not properly seasoned. in the first place.
stainless can't be seasoned the same way because it's not porous, so you have to cook at a consistently high temp with it. the advantage of stainless is that it's non-corrosive so you can cook acidic foods with no worry.
cast iron is very corrosive, you need to be careful with acids even with good seasoning.
❤ Thanks ! I'll give it a try. I don't like non-stick as I feel like it flecks off into the food. ❤
Your demo is very clean. So well done. And helpful.
40!! Im 40!! Never seen a single person do this. Never put it together with my youth as a waiter where the cooks let the cooking surfaces (stainless and iron) warm up before the restaurant opened. It made sense to have everything ready to go before people flooded in but I never thought about it like this. I made pancakes for the first time today using this method and i didnt butter the pan, oil it, sneeze on it. Everything came out great and nothing stuck once. The pan was 98% clean afterward. I want to give you $5 for the evolution youve created in my cooking.
-peace
You didn't sneeze on it? Promise?
simp
@@MegaBoolaBoola I think he's fibbing. He totally sneezed on it 😂
@@canadadry5449 He totally sneezed on it 😁
Cast iron and carbon steel are superior in my opinion when it comes to frying pans. Better performance but seasoning required.
I have all three : Cast iron, stainless steel and carbon steel. I will honestly say that each has its area where it shines and I use all three of them depending on the expected result. That being said, if I had to keep only ONE (which I wouldn't), I'd go with 3-5 ply stainless steel if only for the ease of use, cast iron second for the versatility.
yeah i was going to say i like cast iron too.
I have stainless, carbon steel, and cast iron. I actually only like cast iron for some things. Carbon steel is great for most searing and sauteing, but stainless is great if you want to do something like sear and then make a sauce. Like pan sauces that you might be using wine in, because acidic ingredients can damage your seasoning. If I was frying an egg I'd definitely do carbon steel though.
@@shilombabathis is the right answer. Carbon steel and cast iron are pretty interchangeable though.
@@shilombaba Stainless is great for any moisture based cooking: simmering, saueteing, boiling, stewing, etc.
Cast iron is for any dry cooking methods like baking, pan frying, searing, roasting, etc.
Carbon steel is baby cast iron, more convenience. Seasons quicker, heats up quicker.
For big things like bread or pizza Cast iron performs better( texture, moistness, not bottom burning). Or roasting big birds like chickens, ducks, etc. Cast iron is great for big things because of the stored heat being given into the food from the moment it touches the pan. For this reason it is very important to preheat a skillet most of the time to avoid drying out the food. Carbon steel does not have this problem.
Carbon steel tends to have less volume capacity for food and liquids than the same cast iron counter part. And also requires a hotter fire or stove to perform at the same level.
Still they are very similar and always outperform stainless. Yeah you might cook a steak in stainless, but good luck with pan fried potatoes, pancakes, bacon etc. You will also have to use more oil and fat. Many times overheating the pan and creating oil smoke. With Cast iron/ Carbon steel you can sear Steaks at lower temperatures without creating a mess. Carbon steel is usually double the weight of stainless. And Cast iron is usually double the weight of Carbon steel.
I got a set of stainless T-fal for an anniversary at work. I am an accomplished cook but I have never used stainless cookware and have definitely been struggling with sticking. Now I see, thanks so much for the tip!
Perfect. 👍🏼 next pan I will get is stainless steel. I have one cast iron which I love and have used my whole life. And 1 ceramic nonstick. But so easy to mess it up. And hard to clean when stuff sticks or oil burns
I have never needed to heat the pan for that long, but otherwise this is a GREAT explanation! Thank you!
Maybe she's using an electric stove. Mine takes FOREVER to get hot. And it's difficult to increase and decrease temps so you end up using 2 or 3 hobs all on different temps. I HATE electric hobs. With a passion. ☠️🤦♀️🙅♀️🤷♀️🤣
@@cececox6399 I'm sorry, lol what are hobs? I feel dumb but I honestly have no idea what that means! LOL!! Anyway though..I have used stainless steel on both flat cooktops and gas..I currently am using gas, which I must admit, I do prefer over all other types of cooking! So yea with the gas? I only have to preheat for a couple of minutes and I'm good to go!
@@truthteller0465 Brits call them hobs, Americans call them burners.
Good to know it only takes a couple of minutes to heat the pan. I've been wanting to switch to steel, but wasn't sure how to make them non-stick. This video and the comments are very helpful.
@@valeriestevens5250the same here… I’ve been considering to switch to stainless steel for some time now but now I’m certain about it. I wish I could stop using microwave oven too!
@@cececox6399 switch to induction
My electric stove takes that long to heat a pan for eggs and the time/electricity is such a waste! I got a $70 induction burner at IKEA to use with my stainless skillets. On level 4, it can heat a stainless steel skillet faster than I can scramble the eggs for an omelet.
I've noticed that I need to scour the pan thoroughly, then use soapy water to clean out the scouring powder (Bar Keeper's Friend or Bon Ami), then hand-dry so I don't get hard water spots. Yes, food sticks to white hard water spots!
I had my non-nonstick stainless steal pan for 10 years. Best 100$ I spent in my life on a frying pan. Still good as new. We gotta treat them like the women we love.
$100 for a stainless steel pan?
You could get a good quality carbon steel pan for that price.
What about the creamies???
Ew. I won't do the same things to my pan as I do to my wife.
@@DynamicalisBlue you can get a restaurant quality carbon steel pan for like 10-15 dollars from a restaurant supply
And the women worth loving are those who aren't sticky 😂 They may not be perfect but when it comes to integrity & commitment, they are pretty much stainless.
I just started using a stainless steel pan and did some research before hand. Your vids was one of them. So far im liking it cause I'm not over cooking my chicken anymore and it stays nice and juicy
I have been collecting stainless steel and cast iron pots and pans from resale shops for the last couple of years. I quit using nonstick pans. Thank you for this information on getting the pan hot enough.
lead test the cast iron pans!
Thank you!! I bought some a few months ago and didn’t realize there was a learning curve and method to the madness 😭. The first ten times stuff stuck so bad I thought I ruined my skillets. Then I looked up what to do and I think I was still warming it up too fast too high, and the oil would burn and then stuff would still stick😩🫣OKAY so the bigger the pan the longer the heat up time and heat it up on low got it
I’ve done that as well… Then I was relieved to learn that “Bar Keepers Friend” can bring your pan back to “like new”.
Another reason why stainless steel pans are worth learning how to use. 🙌
Warm pan, cold oil, foods won’t stick
@@realrasherif you leave bar keepers on too long it can eat at the metal.
I learned my lesson and switched to Bon-ami powder. Just my experience plus bar keepers releases toxic fumes.
Nuts!
I got a Heritage Steel pan but it takes more skill than I have. It's a bit too big for my Nuwave induction unit so I bought a NutriChef Ceramic 10" for about $45 with a nice lid.
I was blown away! I've had Teflon pans that gave me minor issues the first time out but not the ceramic pan.........it's pretty much perfect. After cooking you just wipe out any grease with a paper towel and it generally wipes clean. I've never had to use soapy water to clean. It's actually kind of weird at how nice this is in use. Why isn't everybody using ceramic?
I haven't found any negatives about using a ceramic pan to cook.
its same crap as teflon.. toxic
So ceramic pots are good as well? That's nice. Any tips on heating and cooling properly without damaging the pots that you can share (regarding ceramic)
This was so helpful thank you why is no one ever told me this you are a genius
This is actually excellent for those who are new to cooking, good job!
This is a better explanation than most cooking shows. Great job.
im looking for the explanation, she juust explained how she has done it before.
@@keinvm Seriously how could she have explained any more than this??? She literally said this is how to do it, let me show you. Then shows us. What more do you want 😂
@@Lauren-mc2tf abt how this pan works. not how she use it.
She used her own stovetop dial to demonstrate the heat level. As if we have any idea what heat that actually is lol
@@abjstudio it's medium to low. that's not hard to figure, really.
My cousins once asked my dad how to cool down hot oil and my dad jokingly told them to use ice and they thought he was serious and they got burned.
Typical dad
@@andreacristina8345no that’s just stupid…. My dad would flip if I ever tried that on my own.
When i was a kid i thought i could cool down hot oil by pouring a cup of water into it… my poor mom ended up having to repaint the ceiling 😅
@@shell7142they didn't know. You don't know until you're taught.
😮 how old were your cousins? Did it happen in your dads kitchen/with his cookware?
Girl God bless you, even if the information is known I just want to see it and you showed me. I’ve been cooking with SS pans for the past week and the mess to clean after I’m done is awful 😅
Yes. This is the end of tefal pan! Great job.stainless steal pans can be used for a very long time. With tefal non stick, you keep buying a new pan
I don't know, i don't give up my Tefal non stick pan.
Or just add enough butter to grease the bottom of the pan and turn on the heat. The butter will melt as the pan heats up. Turn the heat down and drop in the egg. Add more butter if necessary. You know if things are sticking to add more butter.
My family has always used stainless steel, cast iron and aluminum pans. My grandma used these, and i learned to cook from watching her. When nonstick pans came out, reports claimed flaking teflon caused cancer. Never knew why people would use them.
I only use olive oil or other high heat oils in my cast iron. The cast iron can handle hotter temps, therefore the olive oil coats better in the cast iron.
Butter works better in stainless steel, because the temp never should get that high, or you are burning things faster. Butter melts at lower temps and its easier to cook at lower temps with stainless steel.
Olive oil is not a high heat oil, you should use coconut or avocado. Or oldschool animal fat.
@@omarbl4698 although olive oil has a lower cooking temp, high quality extra virgin olive oil has a smoke point of about 410°F and it is able to remain stable at high heat.
Walnut oil, grapeseed oil and avocado oil are the other oils I use.
@@NinjanimegamerExtra virgin olive oil's smoke point is somewhere around 374-405°F (190-207°C)
It has a lower smoke point than normal olive oil.
The weird way the water behaves is called the Leidenfrost effect, for anyone curious
Nobody is curious, we’ve all had the internet for many years now.
@gingerman942 im curious?? What the hell. Literally was about to comment thanking the OP for this info and then I see your negative arse comment
Thankyou!! That's so cool
@@gingerman942I am curious...what a nasty, childish comment.
@@cm-yu6gu Don’t you mean so *HOT* …!? * padum tshhh * thank you, I’ll be here all week 😹😸😺
This is such a great tip! Thank you! 😊🌸🌺
I never gave up my SS pans even though I use cast iron too.When the SS pans are a little cloudy after washing, food seems to stick at times. Tip:I clean with Barkeeper's Friend and a micro fiber cloth NEVER a scratcher. They look beautiful and nothing sticks!
Share your favorite brands for Ss pans please))
Let pans cool then make a paste of baking soda and water..
Apply to any cooked on food making sure soda is moist ,ĺet set 20 minutes to half can hour .
Use paper towel to clean and remove residue.
Put grease / oil /soda mixture in garbage or compost.
NEVER put oil or grease down drain.
Very expensive to remove .....but plumbers will love you.
I have no idea what is in barkeepers friend. I’ll have to investigate that but I would stay away from microfiber towels with anything doing with food prep. The micro plastics are all ready micro and ready to invade your system. Maybe the right texture 100% Cotton towel would have the same desired outcome. I do agree with not using scratcher.
Baking soda is safe and works beautifully.
Just don't use soap
after my kitchen fire I don't do stuff like this anymore, i just pour oil and then let it heat up while I am standing in front of it. Less risk that way. And since buying a high quality stainless steel pan and a high quality cast iron skillet, I never have any problems with sticking or uneven cooking whatsoever. I love it, the food cooks perfectly every time. Perhaps the most worth-it two purchases of my young adult life... So yes: get yourself a pan that actually conducts heat fast, instead of leaving it heat up on the stove for long enough for you to get distracted and cause a fire. Especially if you have ADHD for example. And for the love of god don't put water in a pan you're gonna put oil in. Stay stafe 😢
Also always keep lids nearby to put out oil fires in pans!!! It will starve the oxygen. For every pan you own you must have a lid as big or larger, or some other plan for putting out an oil fire in it.
Thank you for coming to my ted talk ❤
While I know very well what happens when hot oil and water mix, I’m struggling to see how the amount of oil and water used in this video would cause a fire. Am I missing something? What was the circumstance in your own situation? If you don’t mind me asking.
@@luns486 i think theyre referring to how she left the kitchen for like 8 minutes until the pan was hot
Thanks this is all useful advice. I'm sorry you had to experience a fire
I don’t understand how a fire will start with a stainless pan heating up with no oil in it. Also the water evaporates, and all you need is a tiny sprinkle with your fingers to test if it’s ready. Once it evaporates then you add oil. Learning how to cook and use the tools in a kitchen is a great way to avoid a fire. However, your tip about keeping a lid nearby is a great idea!
How do u know it is high quality? 😅
this is so helpful! i always burn my oil and i didn't get why or how other people don't 😂 but i have never been able to get a stainless steel pan to not stick.
Or stain. I’ve scrubbed em till my arms hurt but a faint yellowish stain persists near the handles, at the bottom .. invested in the best yet,
@@anuradhasainath6165 White vinegar on a paper towel, put it on the stain spot, and give it some time. Should help get some of that yellow to come off. Regular vinegar works too, but it smells more. (vinegar is acetic acid, and it eats away at the stain but not the metal)
I’m so over nonstick pans, I have cast iron but sometimes it’s alot of work. I’m going out today to purchase stainless steel pans so thanks for the advice 💕💕
Thank you for being specific about dial number setting and the time you have to wait!
Most creators just say "low to medium" and causes anxiety for me (I don't know why, it just does), and when you say 6-8 minutes it gives me something to be aware of. I'd always just turned the heat to high, wait 30 seconds or so (without a timer I get very impatient...because I don't have an internal clock and always check it...check it again...and again ...and che--ah heck that's good enough!
👍🏼
Using a medium sized gas burner, turn the heat on high. Two minutes is a good starting time.
Some pans, because of their size or material, may take more or less time. For example:
A 10" cast iron or aluminum pan will need 3 minutes.
A 8" stainless pan is ready to go at 1.5 - 2 minutes.
If your oil starts smoking, the pan is too hot, reduce the time. You will have to experiment to see what works for your tools.
It depends on your stove and pan. There is no precise protocol.
My stove dials are lo med hi so it helps me but I can see if you have numbers on your dial it would be confusing
On my electric stove the dials go from 1-10, with "5" being at the bottom. I can guess pretty well where high/medi/low are, but the problem that I've had (pointed out in this video) is that I haven't waited until the pan is properly hot...using a few drops of water to test for proper heat is a good trick to use, so I'll do that in order to "calibrate" my hand-sensors for temperature.
The numbers mean literally nothing and no two stoves will heat the same. Learn your stove
You can tell I love to cook for fun because I find the images of the egg not sticking to the stainless steel, mesmerizing
Great advice on the pan and by the way, that’s exactly how I like my eggs 😂
Thankyou. This is the kind of useful information and life skills I was never taught
its always nice to come across with your videos.
Cast iron pans are great too! They are our favorite! No need for teflon!
I can’t use iron - everything sticks! I don’t know how to use them.
The lost art of using high quality stainless steel! I can’t believe so many people risk it for themselves and family, with (e.g. Teflon) coatings. I love that this young lady has introduced this common sense method. 🎉
It's not a lost art 😉 they work the same as Teflon pans. Teflon is just marketing.
Simply preheat to medium temperature (not too hot or cold).
Everything else is marketing :)
drop the brand! I grew up with this cookware and nothin like it. I think almost all form of non stick is toxic and rarely lasts, so much more upkeep. I’d love to have a cast iron one day but the ease of owning these type of pans is amazing🙏
brand doesn't matter, the material does -- look for stainless steel, it's pretty fool-proof
I got all of ours at the thrift store. People don’t know what they have and donate super high quality pans. Don’t buy it new. Very easy to spit up an old pan
*spif
You can find nice ones at tj max home goods Marshall’s etc. go for higher ply they are better quality. But other than that all stainless steel is better than nonstick and will be good quality :) All-Clad is a great brand, my favorite!
Don't let anyone convince you cast iron is a lot more work to the point of avoiding it, it's hardly any extra time to keep a giod cast iron well loved. Only people who don't actually cook well, people who are gatekeeping, or people who want you to think they're some kind of laborous amazing chef say that shit lol. It takes nearly no time at all to put a seasoning on, you literally just rub some oil on it and throw it in the oven.
Thank you for being the only person showing people how to use a stainless steel pans that actually flipped their eggs 👏
Nooooo it dries the yolk😢😢😢 I cry when I see people flipping their eggs
@@lorenzogeere1956 I prefer my yolk fully set and not runny, and my white crispy on the edges. Not everybody likes runny eggs, although many people do!
@@lorenzogeere1956too much slimey goo in the mouth
If I have to wait 8 mins for my pan to be the right temperature to cook an egg, you’ve lost me. 😂
I cook my fried eggs on a low heat slowly with a lid on the pan to keep the steam in so the whites stay soft.
You don't. Use high heat for a much shorter time, like 2 minutes or less.
and then let it cool down again so you don't burn the oil?
@@dabadoo7631 the pan shouldn't get hot enough to burn oil in 2 minutes, you well need to turn the heat down when you put the egg in
It takes time to do things correctly sometimes, imagine that.
But I guess we can keep poisoning people and the environment with forever chemicals from Teflon production for the sake of a mere convenience. That seems to be how the world works these days.
Super helpful and concise.
Grew up with stainless and learning to cook on them- my mom’s 35+ year old pans still look new and cook beautifully! It’s a no-brainer, especially with what we know about non-stick.
What do we/you know? 😮
@@shloopy5 non-stick is harmful, the chemicals in it leach out into our food. And the stuff gets trapped in iy
@shloopy5 oh wow people still asking this in 2024 is insane 😭
Non stick pans are safe these days. For moast applications i still prefer stainless steel however.
@@murasame3508yes and no. It’s almost a certainty the non stick coating will eventually start to break down/degrade and then end up in your food. Better to just go with the long term option from the start
Idk why but my heart skipped a beat when you flipped the fried egg 🍳
She did the right thing; runny egg whites are the worst! 🤮
if you cover it, whites cook, yolk stays runny and yummy. you are welcome! now you can enjoy a proper sunny side up
Bought some expensive Green Pan Ceramic non-stick. Many of the reviews said the non-stick "wore off" after a few months even though they followed all the rules. However, I have followed the rules religiously with theae pans and after 9 mo of being used 5x per week, they're still awesome!
Our Green Pan Ceramics have been a disappointment. We've had them for a few years now, so ymmv, but always hand washed. Never used metal utensils. Never overheated. Never used in the oven. Non-stick coating just hasn't held up. Really liked them at first but never again.
@@rrockich Just curious. Which ones did you buy? I bought a Green Pan set from Costco that was only $75 , but then decided to buy their two of Green Pan's top of the line pans on their website for approx $165. 10 layers of non-stick. Not only do I handwash but I wait for the pan to cool, never use a plastic scouring sponge and wipe dry (rather than air dry).
@@drkwsherrill So I just looked and we bought the Greenpan Diamond+ Evershine 10 PC set ($450) from Sur La Table back in 2019. We do wait for pans to cool, but use a scotch brite dish wand (non scratch) to clean and we do air dry.
@@rrockich Greenpan has waaay to many collections but I found my invoice from Jan 24 and I bought two GP5 stainless steel pans (8" and 10") and the price was about $250). I think (but am not certain) that is their best collection. Not sure how to compare it with the Diamond+ because I couldnt find that on their website.
@@drkwsherrillSounds like more work than cleaning a pan that sticks! 😅😂
Thank you for this excellent tutorial.
You also gotta mention what oil you are using, canola and avocado are high heat oils, I use grape seed oil with my stainless steel. Works like a charm.
Any type of oil is a bad choice. Have you tried ghee or bacon grease? Super tasty, very stable and healthy 💪
@@lasa1211bacon grease is NOT healthy LMFAO
@@frogbobyute it actually is, do some research. Fats from meats are perfectly healthy if you're not combining that with Seed oils or simple carbohydrates. Seed oils are the number one cause of heart disease
@@lasa1211 finally someone who knows what they're talking about about lol. I heard canola oil and I was like "well I'll see you at your funeral" 😅
@@jeollabackYes, me too! Who uses this garbage oil anymore? For me it‘s ghee or coconut oil.
This last tenth of a second broke me
Burnt egg?
The flip? Yeah: Heresy!!!
The egg flip at the end had me like ’Noooooooo…..😩 let it be sunny side up’ 😂😂😂😂😂😂
Ikr 😮😢
Over easy is goated. Sunny side up is goofy.
Exactly! May as well throw it on the floor like it’s normal. ✋🏼🤦🏼♂️
I think it’s an American thing. 🙈
@@realsamhyde”sunny side up” is default fried egg. Randomly ruining that nice runny yolk is goofy.
@@Cragadom America is superior in all ways.
Just bought 2 of these. Identical to yours. They are just nice.
I grew up with steel pans! They are 20 years old and still in great condition
Old is gold
Am I one of the few who finds non-stick way sticker than stainless and carbon steel? People always scratch them up on me anyway and I don't trust them after that.
Not for low heat cooking. I use ceramic nonstick for low heat frying and steaming eggs. It minimizes the oil oxidation and results in a better texture imo.
I winced at that egg flip
The same !
😳
Why ???
@@mariepascale6921 some people just want to watch the egg over well 😢
I have, in all my years cooking with my pans, never tried it this way. Now I need to😂. I can't wait. Thank you.
Love your videos. 😍
No! Start with a cold pan. Pour oil in it. Heat the pan to medium heat and let it sit with the hot oil till the bubbles stop, then turn the burner off and let it cool with the oil still in.
This allows the metal to expand and open while the oil is there and it is now nonstick. Don’t put it in the dishwasher or scrub. Just clean and dry.
The little bit of oil you put in the pan when it’s that hot does nothing and you will just burn your food.
It ain’t rocket science ladies. 😂
Lmfao same i was thinking to myself, she thinks this is smart (?) 😂😂
Thanks to her thousands have learnt something useful and you 2 vegans are laughing like magpies?
Go back to your carrots.
This is good! It's also exactly how cast iron works. I used to burn stuff til i learned this!
Aww poor girls learning to cook. Admirable
The only issue: the oil. I like better cooking with butter. Most vegetable oils were for industrial use at the beginning and then they switched them to “edible”.
Yep!..butter or olive oil is good too
You need to know polyunsaturated oils (such as safflower, sunflower, canola, soybean, and peanut etc) are toxic/inflammatory to your health. Lard, tallow and butter are the true healthy choice.
@@williampeterson2952 Today's olive oil is mostly something else and a little bit of olive oil. Can't trust it anymore.
The classic “I finally stopped procrastinating and decided to learn what my mom told me 1 million times now I feel like a skilled chef”
My mom cooks with a non stick pan...
You just saved my life thank you 🙏🏼
As a bonus, stainless steel contains chromium, which is an essential micronutrient.
Thank you! That was life-changing. :) "Hot Pan, Cold Oil... Food No Stick" said Martin Yan on the “Yan Can Cook” show in the 1980s. I didn't know how hot the pan should be! All these decades and finally I'm dialing it in, thanks to this UA-cam Short.
Love Martin Yan!
" Yan can cook "
The good 'ol days...😊
@@archangel0564 A long, long time ago, in a galaxy far away!
"If Yan can cook, so can you!"...
Is the correct bell ringing in my head?
I loved Yan Can Cook 😂
I prefer to start with a clean steel pan, and then I add some butter straight from the fridge and maybe a few seasonings. All I do then is melt it by turning on a low heat... once fully melted, swish it around, and now you can add whatever you're cooking.
This is great for frying hot things to a crispy edge like eggs or steak, but if you mostly use pans for sautéed dishes, a non-stick is just the better choice. It's also really easy to keep a decently high-quality non-stick pan scratch-free for decades, if you only sauté vegetables in it.
You can also use the Leidenfrost effect just as well in a non-stick pan, so it's not like it's either-or.
DO NOT heat a non stick pan like this! It will destroy the coating and release harmful chemicals.
@@mattschmitt9924 That depends on what you mean by "like this." You shouldn't let it keep heating up too long past Leidenfrost-effect. It's not unhealthy if your pan is PFOA-free, but it can ruin your pan.
But in general, heating up your pan to a high even temperature before adding in oil is crucial for good results.
@@TheHadMatters "like this" refers to the exact video you commented on that started this conversation. Do NOT do it like the video. Been cooking professionally for decades. Let me know if you have any other questions.
Once i learned how to use stainless steel pans they became my favorite snd my go-to for 80% of my cooking. Still love my CI pans but the SS are just so convenient
Hey Kate, great vid! I noticed you're using a black plastic spatula. I suggest you switch to a stainless steel spatula. Black plastic is shown to contain BFRs (Brominated Flame Retardants) to give it that dark color, which can definitely leach into your food and put your health into risks of diabetes, neurobehavioral and developmental disorders, cancer, reproductive health and other endocrine disruptive disorders. Stay safe!
Also, make sure you don't use seed oils. Cooking with those oils turns polyunsaturated fats into oxidation products and other toxic compounds thatcause a lot of inflammation in the body.