Do you need that one non-stick frying for eggs? This is why you don't.
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- Опубліковано 19 жов 2020
- I hear it all the time, that people MUST HAVE 1 coated non-stick pan to make eggs. I disagree and will prove my point in this video.
Using non-stick cookware is problematic as ALL of it, every brand, every type, will wear out and it's just a matter of time. Non-stick cookware is an environmental disater and to better global citizens it makes sense when non-stick cookware wears out it should be replaced by carbon steel, cast iron or stainless steel.
Learning how to use and maintain cookware is critical to getting away from non-stick cookware. Many people believe that they need the 'one' pan for doing certain jobs, like frying eggs and omelettes, but that is not the case. A well prepared and well maintained cast iron skillet or carbon steel frying pan will do just as good a job (maybe even better) that any coated frying pan, and last forever. - Навчання та стиль
Fantastic video. Been arguing this and you nailed it simply and perfectly! Greetings from Germany!
Thank you!
Same here! I actually caught my wife using the cast iron unprovoked the other day though 😂
But what about pancakes?
@@Bidens_Diaper All types of pancakes are super easy in cast and carbon.
@@Cook-Culture So here is my experience:
I saw many videos online how great carbon steel pans are.
"You will never need another pan"
"It will last a lifetime"
So I deciced to buy a DeBuyer Carbone Plus (which is just like Mineral B)
I seasoned it and was reasonably happy. Non-stick was somwehat allright for eggs
But after a couple of uses and re-seasoning it for better non stick properties it warped and is now pretty much unusable.
No I did not put water into the hot pan (although that must be allowed). No I did not use full heat (although that should be allowed) and no my electric stove top is not smaller but larger compared to the pan.
I researched online and as it seems it is a common problem. There are even guides how to hammer the pan back into shape again (text and also on UA-cam)
In my opinion at least carbon steel pans are vastly overrated.
This "lifetime pan" that "will not have to replaced every couple of years" lasted me like 10 cooking sessions while my cheap Ikea non-stick pan is used for the last 10 years an will also need preplacement soon.
So for me definitely the first and last traditional not non-stick pan.
3:38 This is true. Oxidised saturated fats isn't good. But because they're saturated AKA hard to destabilise, saturated fats generally don't oxidise. When butter browns, it's not the oil that oxidises, but the milk solids; the proteins and the lactose that caramelise. This may not be desirable. But it's not oxidised saturated fats. In fact, in order to properly oxidise your saturated fats into risky territory, you're generally going to need temperatures in the range of 260°C (500°F). You will literally smell the funky rancidity, and see it smoke. I don't think you could ever cook one egg at those temperatures for even a few seconds without it getting burnt or turning out completely inedible.
Furthermore, "saturated fat" isn't one thing, as ~all people inexplicably assume. It's a collection of many different kinds of fatty acids, all of which behave slightly differently. The only thing they have in common is that they are more chemically stable than either poly- or monounsaturated fatty acids.
As far as oxidation in general goes, look at it this way: Fat oxidation is the saturation and subsequent energy depletion of the fat molecules by oxygen, and oxidised fats do not reverse (those antioxidants of yours don't do a damn thing here), but are broken down and reassembled. If you are hormonally receptive to energy conservation by your mitochondria (which, let's be honest, you are), those depleted and useless fats you digest will be stored directly into your adipose tissue. Over time your body will be composed of a proportion of useless pieces of fat that serve no other role but to wait until they are disposed of. Unfortunately for you, since lipogenic pathways are energy intensive and generally do not like useless lipid material, it's going to take you a long, long time to get rid of, and during this process, however you choose to do it, you are going to feel... well, energy depleted.
So I confidently concur oxidation is not good. But then, the less stable fats are (the more receptive they are to oxygen), the more likely they are to, and thus at a higher rate they will, be oxidised. This is why you're generally wanna be more careful with unsaturated fats (like grapeseed oil) without COMPLELLING evidence otherwise. Such evidence is lacking. Eat the butter.
Exactly! He’s worried about brown butter but is using grape seed oil 🤦🏼♂️.
You said it perfectly
thank you!
So is butter good to cook with or not? What do you cook with?
better still instead of cooking with butter use grassfed ghee, no prptien or sugar to brown, no water to spit, but definitely dont use that poly shit
I got an add for nonstick pans on this video. They are fighting back.
Ha! That's like getting an ad for Crispy Cream Donuts when watching a video about losing weight!
@@Cook-Culture Please...it's Krispy Kreme
@@gigyoung7181 not in Canananada, aye
Same
😂
Thanks for this informative video. Love the blade collection behind you. I'm a blade person. I was a professional sawyer a hundred years ago. The best part of the job was filing my saw; most satisfying. Stay safe, sir. ♥♥♥
You've convinced me!
I was searching UA-cam for reviews of which nonstick to buy and this was the first video I came across.
A French skillet is pretty much asking to do it the French way:
Add a small piece of butter to the oil. When the butter starts bubbling, add the egg. The water that evaporates from the butter turns into steam and furthermore helps the egg to not stick. And, obviously, everything tastes better with a little butter.
Haha! So true! The French Omelette is the one thing that I have been challenged to make in carbon/cast. I need to get around to making this video but there are so many to make!
@@Cook-Culture Looking forward to that video! The french omelette is my excuse for having 1 non stick pan. Other egg dishes all go in the non coated pans!
@@Cook-Culture I mean, do these people think that French Omelettes were invented only after Teflon was?
@@jonautry I do agree with you, but I like a challenge. It's on my to-do list, but I don't eat eggs (anymore) so it's not a high priority.
@@Cook-Culture I've been struggling to make a good French Omelette in my (new) carbon steel pan. I can get like, 90% there - they basically turn into the best scrambled eggs you've ever had, but I always get a thin layer of egg stuck to the bottom of my pan which makes it impossible to roll up nicely into that nice football shape.
Great video! We dumped all our trash pans this year and are now an all carbon steel, stainless steel, and cast iron kitchen for pots and pans. I couldn't be happier about the change and my wife is stoked too since she now 'insists' I handle all the seasoning. o0
We're making eggs in our carbon steel three days a week and our seasoned CS pans are a delight to use. I do keep a stainless pan at the ready for spinach and tomatoes... I cook the acidic veggies in stainless and then add them to the scrambled or omelette in the carbon steel, I've noticed it really helps with maintaining the seasoning and it's still a fast cleanup.
Problem: All your coated pans will eventually wind up in the garbage over the next ten to twenty five years
Solution: Dump all your coated pans in the garbage right now!
I've become a total carbon steel convert this year, but there's a slight learning curve to cooking eggs (and some fish) on carbon steel if you grew up cooking on nonstick, because you have to unlearn some habits (some of which you touched on, some of which I can see you doing in the video but aren't pointed out). The biggest habit I had to change was to leave eggs, fish, and even leaner cuts of meat alone in the pan for at least 45-60 seconds, so they could develop a bit of a sear and then naturally release cleanly. I'm not sure you said it in the video, but I noticed you never forced your spatula under the eggs, because that's when stuff rips and sticks. If you feel resistance, stop and leave it be for another 10-15 seconds. The next biggest, and honestly more surprising thing I learned was that we needed to cook things on a lower heat than with the nonstick, or they had a tendency to scorch and smoke. I presume this is simply because carbon steel holds on to heat better, as you discuss. I actually scramble eggs slightly differently. I preheat my pan to medium, throw in a pat of butter, let it foam out, pour in the eggs and turn off the stove but leave it on the burner. Between the electric stovetop and the heat of the pan itself, it starts out hot for those crispy bits, then more gently cooks through to the center. I think it gives a more fluffy result, but it depends on what you like.
Last but not least, cook with it! Like our trusty cast iron, the seasoning on the carbon steel just gets better with use. We got one of the pre-seasoned ones and even though I did another seasoning layer when we got it, we had minor sticking issues for the first 2-3 months. 6-ish months in though, it's arguably smoother than our teflon was, and usually cleans out with a few swipes of a dry dish towel, followed by rubbing just a tiny splash of oil into the still-hot pan.
Thanks for the detailed reply. You make great points and good on you for putting in the effort! I like your egg method, which makes sense to get a fluffier finish.
I had watched so many videos about carbon steel pans before I got my first skillet that my learning period got very short. I have to admit that I find seasoning the pan very therapeutic 😂 and the sleek result makes me smile. Flavor is an added bonus to these pans.
I am learning with carbon steel and you are so right with the low heat high heat.
Another great and informative video ...... and I appreciate all of them!
Thanks, Ron!
It's very useful video for me I'm "struggling "withe the making nice egg for my 9 year daughter 😄. Thank you
I bought a 6.5” Lodge pan when I want a small egg for an omelette, single fried egg perfect for breakfast sandwiches. I ended up using it for that and also when making small dish meals.
I have a mother’s love with my cast iron…I am excited to use it every time and feel so proud 🥲 each time it’s seasoning gets better over time. Cast iron, you grow up so fast 🥰
What size pan is best for 2 eggs at the same time? 6.5 inch or 8 inch?
Thank you for sharing your knowledge. Now I know exactly what to get. It's a good feeling.
You are welcome!
I used use a non-stick sauce pan to make creamy French style scrambled eggs (crack eggs, throw in some butter, and keep stirring on very low heat for 20 - 30 minutes) but I can do the same in my stainless one. I have tried it in a double boiler, using a glass bowl (as opposed to metal for lower, even heat) but I ended up with a stubbornly stuck thin layer of eggs on the surface of the bowl that was hard to clean, though the scrambled eggs were fine. I have yet to figure that one out. But I agree, I have a small 8-inch carbon steel omelette pan and it works just like in this video. Cast iron works wonderfully making frittata or Spanish omelette.
I’ve seen Gordon Ramsay cook french-style scrambled eggs in a stainless steel sauce pan.
Totally agree, you never need a non stick disposable pan
Carbon steel pans and the likes are great but there sadly is no substitute if you want a single easy to use all in one pan.
Ceramic coated non stick is the only option.
You simply can not use the other ones in combination with acidic foods.
Asian lime bases foods, some tomato sauces and even the simple deglasing with white whine can strip the seasoning resulting in a pan that is no longer non stick and food that is potentially not healthy.
Also they are very heavy and not fun to use for some people (especially women though not all ofc).
Stainless might not have those two problema but are absolutely not non stick.
@@jorgsasse9262 Hi, just to say that with a good quality Stainless pan with thick bottom and proper preheat I cook eggs and white fish without any sticking at all and use less oil or butter than in all these cast iron/carbon steel pan videos. First "soft season" e.g. preheat until water splashed in rolls without evaporating. Put in a small amount of sunflower oil until it just about start to smoke. Take the pan of the heat and let it cool down a fair bit. Now you can put a tiny amount of olive oil or butter and the use if different oil makes the pan even more non-stick for eggs and fish as long as you keep the temperature in the lower range. The pan almosts looks dry and still no sticking. The problem with stickingalmost always is too high a temperature and or uneven heating. But it can be hot enough to create crispy edges on a fried egg. So yeah, it is a bit faffy but works all the time for me. I now use it mostly with the Saute pan when the final product is a saucy one.
@@jorgsasse9262I don't think I know anyone who wants just one pan to do absolutely everything. Even if you did, by following the methodology outlined by the other person who replied you can most definitely cook delicate items like eggs and crepes in a stainless steel pan and not have to worry about sticking. I have one carbon steel pan I prefer to use for those things just because it makes it a little easier and also a carbon steel wok. All the rest of my cookware is stainless steel.
I completely agree, all I have is Cast iron, carbon steel, one stainless steel and a few enameled cast iron pieces for tomato’s and such.
I'm glad I found your Channel....👍😃
It's very informative
I received my Darto N20 yesterday and made my eggs perfectly this morning after minimal seasoning. Fantastic piece.
Great video. I used only non-stick pans till now but yesterday i ordered my first carbon steel 28 cm pan. I only have one pan now and its so scratched that it terrifies me to think of how much teflon i ate.
I probably have gone through a dozen non-stick pans over the years before I wised up. Love my carbon steel pans for eggs, shrooms, searing steaks, everything except cooking tomatoes!
You shouldn't worry too much about the Teflon. It's called nonstick for a reason. It pretty much goes through the digestive system without any effect and comes out exactly as it went in. The real issue are the chemicals used to bond the Teflon to the metal. Those can be hazardous, especially if overheated. The fumes are very unhealthy.
Thanks for educating us. I learned a lot tonight. Oh, and I think I want to get that spatula. :-D
In case you can't find it, it's a fish turner. They're the best things ever for small/lightweight foods you want to flip like eggs and such.
@@jeffwells641 Thanks, Jeff. I ended up getting 2 fish turners online. Been using them pretty much every night. Thanks for the tip! :-D
Thank you for posting. Very helpful.
Glad it was helpful!
great vid, thanks for sharing. I would like one from you on how/what to cook with stainless steel pans/pots, please.
Totally agree, 110%! I use my carbon steel pan for omelettes every week, easy peesy!
It's been my experience that it takes months of use/seasoning to make a cast iron as non-stick as teflon. I think a lot of people get discouraged by this and just revert to teflon for "sticky" stuff. Clean it with hot water, oil it up and heat it up on the stove *every time* that you use it and, eventually, you'll find that it's actually easier to cook with and clean than teflon. I have cheap ($30) Lodge and Victoria pans and I can make over-easy eggs in any of them.
Its as easy as applying a layer of olive oil on the cast iron and sticking it on your oven @375-400 for an hour or two, do that 3-4 times and its solid
I couldn't have said it better myself!!! Two thumbs up. A relatively small investment of time for a pan that will last forever
Mine took about a month to be completely nonstick, I did research before hand though and knew it would take a while to build up the coating needed. I still remember the moment it became nonstick. I cooked a chicken with a spicy acidic carmelized sauce and ALL of it came out of the pan with ease. I was shocked to the point I wanted everything in my kitchen to be cast iron lmao
@se fi the oil in seasoning your pan turns into a solid coating that doesn't go into your food.
I sand my cast iron pans down to make them smoother. Season myself and they’re just as good as a coated pan.
After burning another nice stainless steel frying pan… I was just about to go buy a few non stick plans. Thank you for the tips!
Great video! First time UA-cam algorithm works, this is just the video I want and need to watch! Thanks
Great! Glad to be there for you!
Finally got one of my cast iron skillets to the point where I can cook eggs in it. Not going to lie, pretty awesome.
That's awesome!
How long did it take you?
I noticed that a Tramontina carbon steel pan costs less than half the price of a Mineral B or Matfer pan. Are the more expensive pans worth the cost or are all carbon steel pans pretty similar?
Hi, Mineral B and Matfer are the benchmark of quality, for sure. How does a Tramontina carbon steel pan fit? I have not used one so I am going off the specs. It's made in Brazil, which is not a problem, but it's about 25% lighter. This again is not a problem but it's not the same pan for less.
Hi Jed.. just watching this video AGAIN…So mesmerizing, and inspirational!! Much like a beautiful vintage car, this is a beautiful vintage video…just never get tired looking at it!! WELL DONE my friend, and good on you for making such an awesome video!!
As always, Rick, thanks! This one has become a classic
I still use oil for my nonstick pan. I hate them! I’m looking into getting carbon steel because I find my cast iron pan is too heavy to use for daily cooking.
I just cannot fry and egg in any pan without it sticking. Ive tried cast iron (seasoned), cheap non stick pans, enamelled cast iron, an enamel paella pan and carbon steel (seasoned well). What am I doing wrong. I love fried eggs but they destroy the pan
Question, please. I have a StainlessSteel pan from a thrift store. I heat oil until smoking and it turns non stick, but I hate the smell of the oil. Are you letting the oil smoke? Just wondering if it is the same situation. Is so do you recommend I buy a enameled cast iron?
Great video! Any recommendation for a large (European style) pancake pan? I've used to non-sticks, but I'm sick of replacing it every 2 years and throwing a pair of them to the landfill :( I'm using a 24cm (9.5in) super-flat pan, currently.
Say No to none stick Teflon coated pans!
10 years ago I re-learned to use my stainless steel and cast iron pans and the results are amazing.
Would a cast iron pan damage the glass top stove?
@@lulabylivesinmackay
No.
Not when you use it sensibly.
I still find a non-stick pan useful for very gentle, slow cooking. I think about a French omelette or really, really soft, tiny-curd scrambled eggs. The carbon steel pan has to be preheated to gain the non stick property, and that doesn't quite fly for those purposes since the pan will start too hot. Or maybe I just haven't seasoned my pan well enough...
Hi, thanks for the comment. I will be addressing this in a video early next year.
I agree. I use my tramontina non stick pan for cooking on very low heat for long time periods. , I even make cornbread on top of the stove with it. It is discolored from turmeric but don't know why I would throw it out.
@@Cook-Culture I scanned your videos, and I don't see a video addressing French Omelettes in a CS pan. Is it there? I did see Julia Child make something similar, in B&W, but that omelette was swimming in clarified butter(my guess). I'd love to see a Jacques Pepin French Omelette replication in a CS or CI pan. Thanks.
@@reprisal0 Thanks for the note. Yes, you are right...it's not there. I still may do it but it's not near the top of my list.
Perfect sense.
I've never used carbon steel pans as I have a good amount of old Griswold cast iron skillets and such. Carbon steel looks much the same.
I cook everything in cast iron and if properly seasoned and taken care of, no need for Teflon.
You've convinced me, God bless you sir.
3:30 You guys need to fact check. Saturated fat is resistant to oxidation. Polyunsaturated fats like omega-6 are very prone to oxidation. Your grapeseed oil is loaded with omega 6.....
...Butter can oxidize, but mainly because it also contains some polyunsaturated fats. (And the browning of butter is caused by milk proteins browning)
Edit: I read somewhere that omega 6 polymerizes well, so that would explain why grape seed oil is good for seasoning.
There's controversy in the medical community over not just saturated fat, but also polyunsaturated fat. Yes, the polyunsaturateds are "essential", but are we eating too much?
Oils high in *monounsaturated* fat seem to be a safe bet. Stable in cooking. Positive health effects. Olive oil, avocado oil, macadamia oil, "high oleic" oils ( some of the latter are GMO)
Okay, sorry for typing out an essay ;)
Hi, is coconut oil mono unsaturated fat like your saying? Is it stable and good health benefit? I use high temp when cooking, is that ok?
@@r.k862 It'll depend on processing so check the label. A general rule of thumb is that unsaturated is liquid at room temperature and since coconut oil is solid it should be mostly/all saturated fat. And looking at labels online, seems coconut oil typically is all saturated fat.
Overeasy/sunnyside up eggs & scrambled eggs in a cast iron skillet no problem. Delicate omletes(not like the one in video), delicate fish, thats what i use nonstick for.
If you practice more you'll be able to use cast iron or carbon steel for anything. It's not hard.
I still can’t think of a type of pan, that I can reheat leftovers in without using any oil/fat as I can in my non stick pans. For certain delicate food types non stick is just so much more even heating than Cast iron and carbon steel will ever be. Don’t get me wrong, when I’m searing a steak or piece of meat nothing beats using my two De Buyer Mineral B Pro carbon steel pans nor my two Skeppshult raw cast iron pans. Nothing !
But when it comes to delicate fish, frittatta & reheating leftovers like e.g. fried rice and pasta dishes, where I want to use less oil/fat, you can’t beat a good non stick pan.
I own Mauviel M250c copper, Falk 2.5 copper, De Buyer copper and Demeyere & Mauviel PLY as well as Skeppshult cast iron and De buyer carbon steel cookware - but for certain type of things, my non stick pans are simply The Best Choice.
@@VikingShaver totally agree
That made my choice easy. Thanks!
What about titanium frying pans, for nonstick cooking? Does seasoning help? Does seasoning make them last longer? Please advise...
Great video myself all I use is cast iron seasoned egg slide right out
We didn't have teflon until the 80s for general use. Before that my Mam used an ancient cast iron pan and never had an issue. Eggs were perfect.
Hi Tom, you make a great point. Food was cooked quite successfully before the omnipresent use of Teflon!
@@Cook-Culture that's exactly what I thought, something we never needed in the first place, now most families have at least one. Same for plastic bags.
Thanks for this video. I FINALLY managed to use my carbon steel pan to cook with a nice tender egg.
Fantastic!
I agree that it's terrible to buy pans that end up in the trash within a few months. Unfortunately, large appliances are now made to be disposable too and take up way more space in landfills than non-stick pans. I was horrified when a salesperson from Lowe's told me that the average life expectancy of a new refrigerator, stove, microwave, washer, dryer, etc. is 3 to 10 years. She said that parts on often not available, forcing people to replace their appliances, rather than repair them. I looked up the reviews and found that it's true. This is so wrong. I wish that a company would start up that builds products in America that are made to last. It would be great if we could stop buying the junk that's made in China but sadly, it's much easier said than done.
i feel like i just watched a bicycle salesman fry an egg
Our bike reviews are on our other UA-cam channel. This one is all about cookware.
2:25 "I'm going to use a TINY bit of grapeseed oil..."
*Applies oil three separate times*
Hi, I'm missing your point?
@@Cook-Culture The point is.......
You said tiny amount, but you went, once, twice, THREE TIMES 😀
Does that explain it? 🤣✌️
🤣
@@xtinamarie_333 I don't know..as I wiped off 2 x applications for full coverage and then used a tiny amount of oil to cook. I guess it depends on what you think a tiny amount of oil is. When I started cooking there was probably 1/4 tsp of oil on the pan.
@@Cook-Culture Has nothing to do with what I think, I was responding to the comments only 😀👍✌️
Very informative video - thank you ! I agree 100% with you - I threw my coated pans away a long time ago and never regretted it !
Thank you for the video. New subscriber here and started with an older video, almost didn’t recognize you....lol. After cooking eggs, etc with no sticking, is it ok to just wipe the pan down with a cloth to preserve the seasoning. I thought of rinsing out only when there’s remnants of stuck food. TIA
Hi, the seasoning should be baked/cooked on. You do not need to rinse, just wipe, but you will want to post cook the excess oil onto the pan.
Good luck doing a french omlette though. I have a carbon steel pan and use it all the time for eggs, but french omlettes in particular are just 100x easier and better on a non-stick pan. As long as you never use metal utensils on it, only use it for low-medium heat cooking, and you treat it very gently while washing (I just wipe mine out most of the time), it will last you a very long time.
How did you know that was what I was about to say/write. Excellent point. I cooked my eggs for breakfast for a long time in CI & CS and I was happy 60% of the time. A non-stick pan, with a wooden fork/rubber spatula, and only for cooking eggs (eggs are delicate and require low to medium heat) performs good consistently.
I can second this
This was a great video. Very informative. I am not sure why some people are very negative. This video is for people that are looking for an alternative to non-stick pans. Nothing is wrong with that. Everyone use what you want and if something doesn't work for you that is ok but it doesn't mean it doesn't work for someone else.
Thanks for the comment!
I find your video's very helpful. When you say your heat is on a "6" is there any way you would be willing to shoot that pan with an infrared thermometer to give the viewers the actual temp? If you have done this my apologies I just have not seen this video
Will all this work on a stainless steel also. Not seasoned because I just bought so its only been used once
He makes it look easy but I have tried to season my pan so many times and it still sticks, there are so many methods of seasoning and I have tried a few, everyone on reddit tells me to do THEIR method but none work :(
You are welcome to email me directly at sales@cookculture.com and I will ensure you get the information you need to be successful!
I am the same. There are things CI is great for. Steak, bacon, pork and chix, come to mind. I’ve never gotten eggs to work well. I don’t even like it when my kids use my egg pan, cause all I do is wipe it out. I get it if it’s for health reasons.
I don't do anything fancy with mine and I can make over-easy eggs in any of my cast iron pans. After cooking, I wash it with hot water using a Scotchbrite pad to get anything off that won't rinse off. Dry it, put it on the stove on medium heat and rub a very thin layer of Crisco shortening into it as it's heating up. Then you just let it get really hot, turn off the stove and let it cool. The trick is to do this *every time* that you use the pan. I've found that it takes a few months of daily use/seasoning for a new cast iron pan to become truly non-stick. My $30 pans actually clean up *easier* than teflon now.
Another tip for making eggs: Sprinkle a little salt into the pan before you put your eggs in. I don't know why it works, but it does.
Stainless and cast iron last a very long time. Nonstick are garbage after 6 months. Totally agree. I cook eggs in stainless or cast iron all the time.
My cheap Ikea non-stick is now in use for like 10 years whereas my DeBuyer carbon steel pan warped so badly after seasoning + 5 uses it is unusable now and will go into the garbage.
i've been using 2 DeBuyer carbon steel pans and a wok for 5 years now, they work amazingly. I'm never going bat to teflon. The only problem i have with them is the warping you eventualy get, but it's quite minimal. Anyone knows a way of fixing that?
You only need one pan to cook everything, but when it comes to knives...well, the back wall speaks for itself.
I have a lot of friends that like to come over and cook
LOVE THIS! We need to spread the word to all. I'm all for simple and easy. Bonus...saves the environment! I was looking to replace my old cookware with stainless but now reconsidering. I have an old Lodge pan that we recently started cooking with again and while it is heavy, the way it cooks so well and ease of cleaning wins over the stainless steel. This is our go-to pan now. I must confess that I fell for the newer so-called "safer" Greenpan and that was clearly a mistake. I fell for the "I have to have ONE non-stick pan" thinking. After watching this video, I now feel guilty I wasted my money and contributed to more waste. I will gift this pan to someone that will get use from it instead of it sitting in the basement. Which size pan is more practical if you only had one? I feel that the one I have is a bit too small (I believe a 10" rim to rim; bottom is less than 10"). There are times I wished it were a 12" but that will mean it will be even heavier in cast iron. Any thoughts? Thanks!
Glad you liked the message! One pan at a time!
For that larger 12" that you'd like...take a look at heavy-weight Carbon. You may get exactly what you want. I suggest de Buyer Mineral B or Matfer.
I have one non-stick pan I keep for eggs and eggs only. Its Calphalon PTFE. I've had it for ten years, I use a bit of oil and the finish and performance is still great. I also have a Matfer pan that I use regularly...mostly for meat, potatoes, veggies. I'll keep on with what I've got, thank you.
Awesome information. I love my steel pans!
- what’s your take on the ceramic nonstick high end pans, such as green pan?
ALL coated pans will end up in the garbage. The only pans that stand up are carbon steel, cast iron and stainless steek
Thank you for sharing.
My pleasure!
Next video: do you need a $200k kitchen in which to cook?
It’s probably a commercial kitchen where he works.
Definitely not. This is our teaching facility where we host groups up to 16 people for hands on cooking classes
Kitchen performance/cost ratio goes up rapidly from 0 to a certain point, but will plateau after that.
In human language, a kitchen needs to cost a certain amount to be good, but any more investment beyond that yields very little.
@@Nanorisk I owned a restaurant for 12 years.
While I agree with everything and absolutely love my carbon steel pans, they have to be used OFTEN to be kind of non-stick. Use them on a daily basis, and you really don't need any coated pans. However, at home most of us will not use carbon steel pans so often. This is where coated pans have their advantages.
Why do you not use them so often? If you have the pan, you should just keep using it. It's an everyday pan, not a specialty type.
@@RobertoFischer Well, Roberto, for cooking pasta or potatoes I rather use a stainless steel pot. For a cream sauce I prefer my copper pans. For a salad I don't need a pan at all. I eat fish more often than not raw. Meat? Probably once a week or less. So, how would I use a carbon steel pan on a daily basis?
@@mosesjurassic3686 well I didn’t see any mention of nonstick pans in this response so that’s great! I believe all the pans you are using are non-disposable right?
@@lrodrigu70 I wish I would, but I do use non-stick pans. And they don't last forever, of course. Sometimes they are just the right tool. But it is really not a love affair. :-)
i have a lodge skillet 10" from the 50s or 60s that belonged to my grandmother and its my favourite go to pan
I bet it is. Never let it go!!
Hi, enjoyed your video. I am a 72 year old retired auto mechanic, not a real cook. I owned an automotive A/C and radiator repair shop for 30 years.
I see that you are cooking with a carbon steel pan but not sure if your cooking surface is just electric or induction. Carbon Steel is a nice way to not have to use Teflon coated frying pans. My wife and I were given a set of Stainless Steel pots and pans when we got married in 1975. We still have and use all of them. But because the SS frying pan sticks, I use an electric non-stick frying pan to cook breakfast. I like the way it controls the temperature when I cook,I can even walk away for a short time. Don't like having to replace it about every five years. Could not find an electric frying pan that is other than non-stick coated. Also wonder if an induction hot plate would provide temperature control to be able to use carbon steel or cast iron pans?
I guess buying a few pans is not a big deal. Over the years I have spent many thousands of dollars on tools and justified it.
I grill out all the time at home and cook/grill out when we go camping. When we stay at local State Parks we invite the family to come camp out. They stay in tents and we bring the frozen meats for cooking. I take 2 Weber grills and a large electric frying pan for cooking breakfast. I am considering an induction hot plate or a Blackstone gas griddle to use while camping. I have a few propane gas stoves and would like to be able to control temperature on them like a large iron griddle. I just bought a surface thermometer to help me be able check the cooking temperature.
An induction hot plate is a good idea. My only advice is to buy a good one. The cheap ones don't work as well and definitely do not last.
As much as I love carbon steel and cast iron, I gotta disagree. Nothing beats a non-stick for eggs even if a well-seasoned CS pan can do an acceptable job. CS seasoning as a non-stick surface is just not that robust when challenged by high-protein or high-sugar foods and requires additional control of heat and a lot of oil. The fact that you need to additional technique like waiting for the sear to lift the egg or using steam to lift the egg just prove that you can benefit from a non-stick.
Non-stick can handle low heat just fine (the coating will not deteriorate much if you keep it just for low heat cooking) and I think everyone should have one (but only one) small 8-10" non-stick skillet in their arsenal, which should otherwise be comprised of CS, CI, SS, and/or Copper.
One thing to understand about this channel is that he promotes not using disposable equipment when you dont have to. All non-stick pans whether Teflon or Ceramic has to be replaced after a few years. For a little extra work, you get a cast iron or stainless steel or whatever that lasts forever. He even said this in his video.
And by non-stick he means a pan that is coated with something because that coating will wear off with time.
Naw, why all this oil butter, grease? My no stick does not need it, eggs fall out.
But that's not the point: ua-cam.com/video/JEgP60XlQtg/v-deo.html
@@Cook-Culture Good video but far overdone. Lemme see I am 66, eat with no stick 45 years, no health issues of any kind. I take zero medications. As for the pan you. Already know to take it to the free metal drop off in Canada for recycling into part of your next car, house, piece of electronics the list is long. In any case there is far worse out there to worry about than non stick pans.
@@robertdixon6536 Fair enough. Glad you are healthy! keep it up!
+1. Unfortunately you can't achieve the same results as a non-stick pan with these. These carbon pans need some oil. When well seasoned you may not need much oil, but as you say with non-stick teflon or similar you can cook eggs without oil or even pancakes. Without some oil, eggs will stick even to a well seasoned Mineral B or any other carbon pan. I still like using carbon steel but the health implications are on my mind every time I add oil that I know i wouldn't have to had a chosen a Teflon. Obviously there are other health implications with the chemicals in some non sick coatings. Maybe hard anodized aluminium would be best for eggs and health.
Jed, you rock. You're living your values. You're willing to take great pains, even make enemies in the pursuit of reducing garbage non stick pans. You've converted me tonight. Thank you! 🙏🏻 👍🏻
Thanks for the support! It's appreciated!
I have been using a 10 cast iron (Lodge) for years. Because I got annoyed with non stick pans and how terrible they performed and looked after a few uses...good pans too
Lol tell Jacques Pepin that
Lol Jacques pepin with the non stick/metal fork combo 😂
Watch the movie "Dark Waters "
Dupont was making 1 BILLION DOLLARS PER YEAR off the Teflon market. Its nasty stuff. They lied to employees, consumers and everyone else. For the love of money. Its an eye opener for sure. Peace
Hello Jed, what is the size or model of the De buyer pan you use in this vidéo? The size looks perfect for cooking eggs. Thanks
Hi, it's a 9.5 inch de Buyer Mineral B. You can get the same pan with a rounded bottom which they call an Egg Pan. I hope that helps.
Loved the video thank you but can you use induction hobs
Yes! For sure you can
90% of the use my carbon steel pan is put to is to make eggs! No problem at all!
Non-stick to me is the ability to fry and egg without adding any oil or butter. Any pan could theoretically be made non-stick if you use enough oil.
Not really frying if you don't use any oil. Either way what's wrong with using a little oil?
I use my cast iron to fry eggs. I use just a little water in the bottom.
Thank you for this video! I stumbled upon this video searching for egg pan videos. LOL Saved me another wasted purchase of coated cookware.
Great!
Just the video I was looking for - and the reason I just bought a carbon steel pan. Now let's hope I can get the seasoning right!
Howdy, if you struggle you may find this helpful ua-cam.com/video/UEZYD5VSEIM/v-deo.html
Alton Brown, Julia Child and Jacques Pépin all use aluminum non stick pans for cooking eggs. CI or CS pan retain too much heat and take too long to heat up and are never recommended for egg cooking. You can do it but you're literally ignoring decades of experience from proven chefs. Alton even spells it out in this video: ua-cam.com/video/nX7g5A50IuE/v-deo.html
I whole heartedly agree! I love my cast iron and stainless for the right jobs, but nothing beats high quality non-stick for eggs. And by high quality I mean one that can last for 15 years or more with proper care.
The 'perfect' job is not the point here. It's that you can do it well without using non-stick cookware, which is an environmental disaster.
@@Cook-Culture Meat is an environmental disaster. Not going to stop eating meat.
Alton Brown now fries eggs in a carbon steel pan.
Its one of the first episodes of the return of good eats.
@@spaceracer23 And if you have seen his UA-cam series this summer he hasn't used one at all that I have noticed.
I spent less than ten bucks on a non-stick pan 6 years ago. Since then I have spent zero money on oils for seasoning, zero time on seasoning the pan. And I have used it for my breakfast every day. So care free, and perfect breakfasts every day. Count me on the side for having a non-stick option!
Hi, David, it's great that you care for your cookware however your pan will wear out and you will have to replace it. That is the issue. Waste.
This is good professional level advice. What pan do you use to poach eggs?
Can you use spray canola oil?
I absolutely 100% disagree. A nonstick pan is an absolute essential in a modern kitchen. Who cares if it's disposable. They are cheap and have a purpose. I have an amazingly seasoned cast iron and carbon steel pan and if you try to bake a fritta in them you will be sorry. Not to mention that nonstick can be cleaned in less than 30 seconds and requires no additional seasoning. Finally, modern nonstick is very safe and your drinking water is probably a more of a health concern than nonstick.
Hi, thanks for taking the time to comment. You ask 'Who cares if it's disposable'? We do. Hundreds of millions of pans are thrown out every year because of coated cookware. This is a wasteful and unnecessary use of recourses and negatively impacts our environment. Also, I need to point out that you have been manipulated by marketing as there is zero definitive proof that chemical nonstick cookware is good or bad for you. It may kill you, it may not - no one really knows.
@@Cook-Culture I would have loved to see you take the completely cooked flipped egg out of the skillet. With less oil in your skillet (some oil will remain on the side that's cooked first), that would have been the rest of the 'test' for me.
@@Cook-Culture its just gunna get melted down and recycled
commercial kitchens use them as well... they give predictable results and more room for error... try doing a French omelette in a pan that's not non stick
@@tjlovesrachel for carbon steel, cast iron, and stainless steel yes. Not nonstick pan. You have to understand that the polymers they use to make the coating is not something you can just melt together with the metal that make the bulk of the nonstick pan. Its not as simple as "just remelt it into another pan", like the other types of pans.
While I agree with your "coated pan is not environmentally friendly" advocacy. I have to disagree with the point of this video. Can you do eggs (all varieties that you demoed) in pans other than coated? Sure you can, but it's a lot harder. As many have pointed out, it's hard to do delicate eggs prep (French omelet, batter mixed) in a CS pan... you sure can but it's a lot harder and the consistency is a lot different than with a coated pan.
What your "no to coated pan" advocacy has taught me is to lessen the use of coated pan to absolute necessity, that way I buy less per year. It's the best compromise, but no, I believe no kitchen can totally be coated pan free.
Hi, thanks for the note. I would argue that it's 'harder'. It's actually quite easy and the results are similar, with practice. I will be addressing the question of a French Omeltte in a video in January.
Hi! What brand of grapeseed oil are you using for cooking? And also. Is there a certain grapeseed oil for seasoning
Hi, thanks for the comment. The reason that I suggest grapeseed is that it's ubiquitous. So far I have not found a performance difference between any brand. I hope that helps!
ok that was eye opening. I have never been able to do eggs in anything other than a nonstick pan. We have that one pan (Zwilling ceramic coat) that we use for eggs. We got it about 8 years ago and its still in perfect shape. Is there a point in recycling now rather than use it until it shows signs of wear? Also...we just bought that Staub pan and wondering if it is good for eggs...?
Hi David, if your ceramic pan is working for you then great, go until you need to recycle it. The staub pan will work just as well as the pan I used in this video...just needs a good seasoning as it does not come with one. Reach out directly if you need help! Jed
@@Cook-Culture Thanks Jed...I will check your channel for the seasoning info first and reach out if I need to. Cheers!!
This is a hilarious comparison - you do know that non-stick pans do not require tons of oils to cook eggs as you have done with your carbon steel pan?
Thanks, Mike. We ask ourselves...what is better? A small amount of oil (I really don't use that much and mention that in the video) or millions and millions, and millions, of used chemical coated pans being tossed into the garbage every year?
@@Cook-Culture What does Jacques Pépin use to cook his eggs? Hint: Not cast iron or carbon steel.
We see top chefs at industry events all the time. Its quite simple. He uses whatever brand pays him the most money and outfits his studios. He's a business. I have learned over the years that top level sponsored Chefs are not always stewards of our environment. However, there are a few, like @nedbell That guy is the real deal.
@@Cook-Culture Absolute nonsense. Look at what he's using to cook here. There's no mention of the brand. Same thing with his recent fried eggs video. Sorry, but you have nothing on a master like Pepin. ua-cam.com/video/s10etP1p2bU/v-deo.html
@@JimNortonsAlcoholism You have completely missed the point.
Hello again. I am still trying all your techniques on my CS pan egg cooking. I haven’t given up …yet. I nuked it and re seasoned with buzzy wax twice in oven and a couple more times on stove. I purchased a very similar fish spatula like the one in your video. I love the feel but after making an omelette which released fairly well but needed a little spatula help I noticed a few scratches that look like it scratched to silver metal color like through my hard work seasoning. Should I be concerned or is this normal? I really am trying to not use coated pans but …eggs stress me out as I move them into the CS. Thanks for all your info you are providing.
Hi, thanks for the note. Good on you for persevering! Don't be concerned at all. When your seasoning is young, it can scratch quite easily. Keep cooling and post seasoning and it will heal up. You are welcome to send me some pictures at jed@cookculture.com and I can give you better advice. Thanks
I have been looking at buying the Baccarat no-stick cook wear.. Glad I saw this video!
Glad it was helpful!
My non-stick is for speed of cleanup. I also have the same carbon steel, 3 enameled cast iron, an enamored steel and a No. 8 cast iron. And a stovetop pressure cooker. And other stuff. Maybe I have a problem?
Have you ever reviewed De Buyer Country Fry Pan, can it be used in place of a wok on the electric stove?
Hi, generally, it can be used as a versatile anything pan, which includes wok style cooking. Obviously, it's not a wok, so it's not a straight replacement, but for a lot of people, it works very well.
It seems that the Pam’s temperament is very important in achieving a non-stick surface. Do you recommend using the Leidenfrost test where a ball of water moves around like mercury on the pan?
Does carbon steel release iron into the bloodstream like cast iron does? I worry about hemochromatosis.
Those really are perfect pans ! 💕 Just a question, I have the same bottle container for my oil, can I please ask how, and how often you clean it ? Mine always ends up getting super sticky from the oil and it's IMPOSSIBLE to remove that sticky greasy layer. Maybe cause they weren't stored in a closed cupboard ? Can't tell !
Hi, thanks for the note. I find that a rinse and a regular run through the dishwasher works the oil off. Kind of simple. I hope that helps.
I had this same problem until I started using bartender speed spouts on my bottle, usually you can get them from restaurant supply stores, only thing I've found that keeps it from getting gross and sticky, hope it helps :)
may I ask from which brand your spatel is?
Nice demo, try and get your hands on some ghee [clarified butter] for those egg presentations. Works a treat on carbon steel, handles higher heat and egg dishes etc very well.
Last week I got a De Buyer mineral B pro. Did a first seasoning in the oven, then a second layer on the inside only on my induction stovetop. Then I went straight for the egg test. First egg was a bit sticky. Second time I pre-heated a bit longer, flawless non stick! 😊
Awesome!
Thanks for an excellent video.
Glad you liked it!
Very good video. Would be curious to see how to handle an egg white only omelet on carbon steel. Cheers 👍💯
I use olive oil when I cook. Is it true that olive oil shouldn’t heat up too high?
What pot do you recommend I buy for cooking ground beef or chicken? I would appreciate any suggestions.
Usually a sauté pan.
I used a cast iron pan for several years, then I got a Tefal Jamie Oliver pan for Christmas one year, I was so happy with it that I bought myself a new one 4-5 years later when it had done its job.
And now I am in the same situation again. The Jamie Oliver pan is great, but it's time to stop buying new things and rater by things that last...
Therefore, today I ordered myself a Satake enamel cast iron pan, and I hope it will last me for the time I have left on this planet :-)
Thank you for a great video, the first thing I will do as soon as receive my new pan is to follow the advice in this video and in the fantastic comments below.
Thank you!
Great news. Thanks!