Any of these tips help ya out in some way? I hope so! If you liked this video, you might like this Stainless Pan Cleaning video: ua-cam.com/video/B7Y0_mGuUxI/v-deo.html
I like seeing how other people do things. I feel like if someone enjoys cooking they should know how to do common tasks using multiple techniques. Thanks for sharing :)
Eggs can be done without overcooking but requires excellent temperature control. I normally get it up to temp, add oil (butter and olive oil mix) wait 20 seconds, Take the pan off the heat wait 20 seconds, drop the egg in , leave it until the bottom solidifies then it can break free and I put back on a low to medium heat and keep the egg sliding around, using my judgment to maintain a a temp that doesn’t burn it but not too cold, Then letting the oil collect to one side and then letting the egg run into it so the oil washes over the top or baste it over with a tea spoon, I use a tri ply pan. That works really well. Same with omelettes.
New to stainless? Fail your way to success...experience is the best teacher...expect to mess up, but don't give up...learning is a change in behavior... like all of your other accomplishments, you have to T.R.Y. Take Responsibility Yourself...The outcome of dedicated effort is increased knowledge/strength/power. Keep ya pans in ya hands....cook on✊🏾
I only use stainless steel and cast iron pans in my home. It’s not just for the flavours and the sear, but I really love the science behind cooking with them and cleaning them. Barkeepers friend is a life saver for SS when it starts to lose its beautiful shine and it needs a clean up.
Excellent tips, but no, you do not have to constantly season cast iron. Buy a pre-seasoned cast iron pan (or inherit a well-used one) and just use it. The tips you give for SS work for cast iron as well. Just be sure to dry it well after washing.
Thanks for this information. I did not know this about stainless steel pans.I know I have the light weight pans. ☹️ so, going to find a better quality. Thanks.
I bought a 10 piece set of Duxtop Whole-Clad Tri-Ply Stainless Steel Induction Cookware Set to go with our Duxtop Induction cook top. Too scared to cook with it yet. Still have a few All-Clad pots that we use for liquid items. Thank you for the instructions. 🥰🌹
This is the best video I have seen about using SS. I have a brand new set of All Clad that has set in the box since Christmas because I'm too scared to use it 🙄
My absolute favorite pan is my All Clad D3 12" fry pan. I recently got a DeBuyer carbon steel omelette pan that is great for eggs, but the D3 is my go to.
The nonsticks that I'm using right now are the Ninja Neverstick ones. Some people have complained about the nonstick surface failing on those, but I haven't had any issues with mine at all as of yet, and they let a ton of use.
Stainless steel pans don’t have pores. Even if they did, that’s not why stainless steel pans tend to stick. Proteins will actually chemically bond with steel. You want the pan to be hot enough because then it will vaporise moisture from the outside layer of the meat before the proteins stick to it, which limits direct contact with the steel, giving the proteins time to bond with sugars instead of the steel (maillard effect) creating a crust or sear which does not get stuck to the steel.
Hi! What are your tips for cooking turkey burgers in batches? Are you supposed to wash the pan in between batches or cook the next batch on top of the fond? Thanks!
Hi Karen. I typically just put the new ones right in there back to back. However, if you get overzealous with flips, and end up leaving too much crusty burnt bits in the pan, you'll wanna use a second pan. Otherwise you'll get some burnt flavoring in there and extra smoke.
@@JoesPhenomenal Thank you! After practicing a few times, I can cook them now with just a little fond/residue left over. If I use the same pan for the next batch, should I add extra oil over the fond? (I only have one pan at the moment). I wasn't sure how to get the best cooking surface for the next batch.
I would add a little bit of oil if there isn't much left in the pan when you start the next round. If it's dry, you'll probably be more likely to get burned bits in there.
All of the videos are about using SS pans and how to preheat and how to cook. This is great. Can you provide tips for using SS "Pots" ? Do you preheat as you do with the pan? Do you add oil after preheating? Etc. Thank you!
I do wonder whether the quality of finish inside the pan has a significant effect on the nonstick ability of the pan? Most SS pans I see have a "brushed" finish rather than a polished finish. That finish introduces undesirable texture and greater surface area that probably promotes adhesion of the food to the pan compared to a mirror polish pan. And cleaning such a pan is bound to leave more residue behind compared to a mirror-finished pan. Paradoxically, many pans come finished to a mirror finish on the outside, yet have the courser brushed finish on the inside. I'd like to try and get one of my SS pans polished to see how it might improve it's nonstick quality.
You'd think it would be better to as smooth as possible.... Can't hurt anyway. I know the stainless surface is a little pourous and the preheat seals it up as well, but I'd tend to agree with ya. Would be kinda neat to test that though.
I have Sardel stainless steel and nonstick, and they're not cheap. I cook a lot of scrambled eggs with tomatoes and onions, and they always stick. Any tricks?. Thanks
heat up a tiny bit of butter in the pan first under med heat. The butter will create a barrier, so your food should just float on it instead of sticking.
Using boiling water method to clean the pan, at what temperature do you recommend the pan be before adding water to prevent warping after you finish cooking your proteins?
If the pan is still hot when you clean it, you can always heat the water before you throw it in there. That would take care of that. If you let it cool, you can just use room temp water and heat it right in there... That's usually the way I do it, personally.
@JoesPhenomenal Thank you for your response. I was hoping we could discuss a specific temperature threshold for metal before adding room temperature water to prevent warping. I understand there are numerous variables involved, which makes this topic fascinating to explore and learn about. Perhaps we could share some precise information that others might find useful. I enjoy delving into the specifics of such matters!
@shawmeck9323 will have to do that... A lot has to do with the quality of the pans as well... People complain about heavy stainless pans, but typically heavy means better.
You have the best explanation and demonstration on how to TLC tender loving care of stainless pans. I never use any stainless steels ladles only wood ladle or silicone ladles especially in my Salad Master cookwares. Silicon or Teflon are safe so long the heat doesn’t exceeds more than 500 F. I like Silicone & Teflon made my stainless cookwares spotless from any scratches. I hate scratches especially I gave away several of my sets of expensive cookwares when I find many scratches.
Thanks! You sound like me... I hate it when they start getting dinged up and scratched. I like to hang them, so I always want them to stay looking new.
I put the wrong burner on and overheated my sauce pot. its now a darker grey inside. Have I destroyed the pot or is there a way to bring it back to a shiny steel? Thank you
Thought I replied to this.... looks like maybe it didn't post. You might be able to let some white vinegar soak in the pan for a couple of days to loosen that up, and try the BKF after that. Might take some hard scrubbing though. Is you pan still flat? That heat might have warped it a little.
6:09.. well.. here we go with the deglaze comment readdress lol.. so.. i found using a fresh hot skillet and using just enough water to sufficient steam and slosh around the whole bottom works a million times better than boiling water.. again.. that’s what I found out..
Your kitchen looks exactly like mine 😂 is your home built by Dr Horton? Also what is that black tape you have between the stove top and the countertop?
Not sure. This place was 30 years old and remodeled before we moved out here and bought it. The black stuff is these rubber inserts that you can buy to fill the gaps between the range and countertop. Got em on Amazon I think. They come too long, but can just be trimmed down.
When you preheat the pan, those pores close.. That's why it gets pretty nonstick if you get it up to temperature before putting anything in it. I do like to season sometimes too though. I think it helps get a nicer sear depending on what you have in there.
5:20 - Yikes, good to know. My instincts would tell me to soak the pans asap so the food doesn't cake onto the bottom and thereby tougher to scrub off. So let it cool down, even when food is caked on. Then soak? 3:45 - And why is that? I've always been using sink water.. it's not freezing cold btw, but just typical room temp sink water.
Yes... You can soak them but wait till it's cool enough to touch without getting burned... Also you can run your sink til the water is hot and put that water in and you'll be OK.
I long used cheap revere ware and knew to only cook on low heat. Then I found a cheap used $20 allclad d3 10" stainless pan, and is definitely far superior to revere ware. And cook almost everything in that allclad. I had ninja nostick pans and they only lasted a year before the coat failed and everything sticks. But the allclad and revere ware stainless pans are still easily non stick after many many years decades old pans
i've been using metal utensils for 15 years, on my cheap Cuisinart stainless steel pans. maybe it's because I use cheap soft metal easily bendable spatuals and such
Well, you probably are reasonably careful too... I know a lot of people that put the force of God behind every stroke. With a little technique, it can work out fine though.. Also depends on what is really considered a scratch. For me, little micro scratches are just part of regular use.
@@JoesPhenomenal The force of God I know those people. lol. I was also thinking If i were to scratch one pretty bad I could alwaystake my sander and bit it with some diamond 500 wet paper and even it out. Could honestly if I didn't want to keep them forever clean them with 1000 grit wet dry so they always look shiny .
If the oven has to be induction pans were useless till now.😂 The pans for induction have to be magnetic too. I don't know how mine works in the conventional oven. A cheese sauce in these pans are possible?
Well, most decent pans these days already have a magnetic layer so they are fine for induction, and those work fine on non-induction surfaces... just not the other way around. I've done cheese sauces in them and they come out nice, but if you're using an induction range, they heat up fast, so you have to use much lower heat so it doesn't burn.
Where's your Frigidaire induction stove I thought you had one when you reviewed it 2 years ago I just ordered it and you making me worried since you seem to no longer have it😂
We moved and I had to leave it behind. I miss it so bad. The one in the new house is just a crappy radiant electric one. We are building a UA-cam kitchen out back on the property though, and will be putting a Frigidaire induction cook top and a separate Frigidaire double oven in it.
be sure to butter the outside of your bread, and also put a little butter in the pan. Only use medium heat, and when the the butter in pan starts to bubble up, you can put that first slice down and build your sandwich. Should work out from there.
You can still use metal tools, but they will defi itely put some scratches on the pan.. In my case, I don't mind that, because I assume the scratches are coming anyway from use.... Gives it character, methinks!
Wait a minute, you're saying don't use stainless steel fry pans for making sunny side eggs? I make eggs almost every other morning in my stainless steel pans and they come out, well, sunny side up.
What I mean was sunny side up eggs are tough to do on stainless pans for most people since they don't heat them properly. For me, personally I just use my stainless for everything.
You can get around the warping issue with frozen veggies... You can put them in the pan with it cold, heat slowly, and then when it's up to temp, add your oils and stuff. That way you don't hot spot your pans.
You know... That was originally a mistake when they accidently ended up on camera in a video, but people thought it was funny, so I just kinda went with it and made it a thing... 😀
If you're heating a dry pan, you just want to avoid cranking the heat too high or for too long. Preheating should be fine. Just do it on medium heat and you're golden. 5 minutes or so should get it hot enough that way. In fact, I usually never have the pans much over medium anyways. No real need for it especially if you use induction.
Thank you for your reply really appreciate it. I've just ordered the Le Creuset signature stainless steel fry pans and will be getting the whole set.i just panicked even it said NEVER heat an empty pan but a lot of brands say to do so before adding oil. I was worried id spend a lot then damage them. Thank you. Any more top for when they arrive and cooking with them? I aim to get away from non stick as soon as I've mastered these. Some of these are dearer than All clad so I was concerned it said not to hear up. 😂
@richardridley8959 lol... I get it. If you let them pre heat properly, you probably won't even need nonsticks anyway.... They release really nice when they get heated like that first. You'll love em.
@@JoesPhenomenal yeah that white film is short work with vinegar water or bkf… I use bkf if it’s a bad deglaze, or something sever. Otherwise I use super diluted vinegar water.
For the cleaning examples I purposely didn't preheat the pan enough to get more to stick to it. Without a good, proper pre-heat, stainless steel will stick like crazy. Most people don't do that, so that's where a lot of complaints about those come from... It's a good 5 to 7 minutes to get it heated enough.
Sure ya can... But you have to be careful to keep the power down. No higher than about a 5... Also induction will heat it quite a bit faster, so you have to watch it to avoid overheating it. For me it takes about half the time to heat it than it does on a gas burner.
I do for power boiling. That's about it though. I've never had a pan bend before doing that, but there's so much liquid in there, that it keeps the temperature increases more uniform.
omg what kind of pores are you talking about, it's called Leidenfrost effect, when you heat metal it only expands more, pores become bigger. Also about steel cutlery and washing machine, it's just stupid, in washing machine you don't even mechanically contact with pan surface, it's hot water and soap like chemical
@@bartkuk1 you don't have to. I like stainless utensils myself, but it does scratch the stainless surface a little. That whole thing was more of a PSA for those that are sensitive to that.
You've obviously never seen it under a microscope. My lawn guy has been cutting grass for decades but that doesn't mean he understands everything about the molecular structure of grass..
Machinist is right. It’s not sealing the “pores” it’s heating it up to take advantage of the Leiden frost effect. You could polish a stainless pan to a mirror finish and still have food stick to it if you don’t preheat.
@@waynesullivant the machinist isn't talking about leidenfrost, and that effect has no bearing on whether stainless steel has pores/imperfections or not. Yea, a polished pan would still stick if improper methods are used because it's still not free of microscopic imperfections, but it wouldn't stick as much as a non polished pan and you don't need leidenfrost to prevent food from sticking. Even with a properly preheated pan you'll oftentimes find that when you throw meat in, it initially sticks and then releases as the temp rises; this is because the warm pan is expanded, opening up microscopic "pores", cracks and imperfections and the cooler food instantly cools that spot of the pan and the metal contracts, closing those pores and grabbing the food in them. When the temperature rises back up, the metal expands again and releases the food. That's why people instruct to not move your meat right away when you put it in the pan. Stainless steel is considered "nonporous", but that term is a technical one that means it doesn't have pores throughout it that would leak liquid or gas; it doesn't mean the material is actually smooth and free of microscopic lines, cracks, imperfections or other surface level holes or voids referred to as pores. Leidenfrost also isn't the only way to keep food from sticking, it's often difficult to achieve precisely and consistently, and the temps to achieve it are often hotter than most people need to be cooking at; novices burn food trying to achieve it and then not reducing the heat when necessary. It is a good method for many situations when done by someone who really knows what they're doing though.
@ I would postulate that a roughly ground stainless pan would be more non-stick because of the less surface area in contact with the food. There are a few videos on UA-cam where people polish their pans only to find that their food still sticks. Not because of pores but because of poor technique.
#9… my god.. I get tired of people saying to use metal.. even had someone say well.. it’s going to get scratched anyways.. lol.. well why not use a green scotch pad but that mentality.. god I hate keyboard warriors.
I use metal in my vintage Nash Metalware skillet I also use steel wool to clean it.. It doesn't hurt it but then again it is real stainless steel and not this clad crap people buy these days..
I kinda like the newer ceramics, the surface seems pretty resilient. The Ninja Neversticks seem pretty durable, but I've seen a few people complaining about the surface coming off on them.... The whole reason people dislike nonsticks! Properly preheated, stainless is pretty nonstick anyways though.
You wanna bet 🤔 Ninja never stick for $100 works perfectly on everything. And you can cook on high heat with ninja not a regular non-Stick pan though. I bought 17 different frying pan’s 4 cast iron 2 carbon steel and other ceramic coated pans and only 1 stainless steel pan. Thank god only 1 SS one they suck and a pain to use a required way too much cleaning. My opinion all meat and poultry put in cart iron or carbon steel pans and you’re all set
Really I just do that because my stage lights cast too much of a shadow on my face when I wear it correctly........and also I'm going through a mid-life crisis, so there's that!
Any of these tips help ya out in some way? I hope so! If you liked this video, you might like this Stainless Pan Cleaning video: ua-cam.com/video/B7Y0_mGuUxI/v-deo.html
I like seeing how other people do things. I feel like if someone enjoys cooking they should know how to do common tasks using multiple techniques. Thanks for sharing :)
@TurboLoveTrain thanks, turbo. Appreciate your time!
@@JoesPhenomenal You did all the work :) I just enjoyed your video and nit-picked.
@TurboLoveTrain lol... Nit pick away.... That's what I'm here for. Lol
Eggs can be done without overcooking but requires excellent temperature control. I normally get it up to temp, add oil (butter and olive oil mix) wait 20 seconds, Take the pan off the heat wait 20 seconds, drop the egg in , leave it until the bottom solidifies then it can break free and I put back on a low to medium heat and keep the egg sliding around, using my judgment to maintain a a temp that doesn’t burn it but not too cold, Then letting the oil collect to one side and then letting the egg run into it so the oil washes over the top or baste it over with a tea spoon, I use a tri ply pan. That works really well. Same with omelettes.
Excellent advice, my friend. I usually just use the nonstick due to lack of patience. haha
Thanks for sharing!
I’ll try your method on my used Demeyere 8-inch frying pan.
Thats excellent timing and strategy right there bud
I'm glad i found your channel!
Glad to have ya here, as well.
New to stainless?
Fail your way to success...experience is the best teacher...expect to mess up, but don't give up...learning is a change in behavior... like all of your other accomplishments, you have to T.R.Y. Take Responsibility Yourself...The outcome of dedicated effort is increased knowledge/strength/power.
Keep ya pans in ya hands....cook on✊🏾
I only use stainless steel and cast iron pans in my home. It’s not just for the flavours and the sear, but I really love the science behind cooking with them and cleaning them. Barkeepers friend is a life saver for SS when it starts to lose its beautiful shine and it needs a clean up.
Agreed
Thx for tip!
Excellent tips, but no, you do not have to constantly season cast iron. Buy a pre-seasoned cast iron pan (or inherit a well-used one) and just use it. The tips you give for SS work for cast iron as well. Just be sure to dry it well after washing.
@Janknitz1 I know... I can't help it... I'm super ocd about doing it for some reason.
Great video! Thanks! 😊
Thanks Joe, I’m a steel pan junkie now 😂 the Pan sauce after protein is cooked is phenomenal. Cast iron leaves a unpleasant taste to a pan sauce
Love pan sauces. They make cleanup a breeze, too.
Thank you Joe for this priceless guidance!!!👏🏼👍🍳
My pleasure!!
Thanks for this information. I did not know this about stainless steel pans.I know I have the light weight pans. ☹️ so, going to find a better quality. Thanks.
You got it! Happy to help
I bought a 10 piece set of Duxtop Whole-Clad Tri-Ply Stainless Steel Induction Cookware Set to go with our Duxtop Induction cook top. Too scared to cook with it yet. Still have a few All-Clad pots that we use for liquid items.
Thank you for the instructions. 🥰🌹
Very cool!
Thanks for all the useful information!
You're welcome!
Awesome video. Very helpful. Thank you for taking your time to make this!
My pleasure!
This is the best video I have seen about using SS. I have a brand new set of All Clad that has set in the box since Christmas because I'm too scared to use it 🙄
Aww... Thanks! Glad I could help!
Great presentation! I learned a LOT
Great! Glad to help.
Thanks for the tips Joe.
My absolute favorite pan is my All Clad D3 12" fry pan. I recently got a DeBuyer carbon steel omelette pan that is great for eggs, but the D3 is my go to.
Yeah... those All Clad pans are pretty fantastic.
Great info. Thank you Joe!
Glad it was helpful!
Wonderful thank you!
Glad it was helpful
Great! It's all there! Thank you
You bet!
Thanks for the info. 😊
Our pleasure!
Hi, can you tell me what is the brand of the non stick pan you used?
Thanks
The nonsticks that I'm using right now are the Ninja Neverstick ones. Some people have complained about the nonstick surface failing on those, but I haven't had any issues with mine at all as of yet, and they let a ton of use.
Stainless steel pans don’t have pores. Even if they did, that’s not why stainless steel pans tend to stick.
Proteins will actually chemically bond with steel. You want the pan to be hot enough because then it will vaporise moisture from the outside layer of the meat before the proteins stick to it, which limits direct contact with the steel, giving the proteins time to bond with sugars instead of the steel (maillard effect) creating a crust or sear which does not get stuck to the steel.
Bar Keepers Friend for cleanup
Hi! What are your tips for cooking turkey burgers in batches? Are you supposed to wash the pan in between batches or cook the next batch on top of the fond? Thanks!
Hi Karen. I typically just put the new ones right in there back to back. However, if you get overzealous with flips, and end up leaving too much crusty burnt bits in the pan, you'll wanna use a second pan. Otherwise you'll get some burnt flavoring in there and extra smoke.
@@JoesPhenomenal Thank you! After practicing a few times, I can cook them now with just a little fond/residue left over. If I use the same pan for the next batch, should I add extra oil over the fond? (I only have one pan at the moment). I wasn't sure how to get the best cooking surface for the next batch.
I would add a little bit of oil if there isn't much left in the pan when you start the next round. If it's dry, you'll probably be more likely to get burned bits in there.
All of the videos are about using SS pans and how to preheat and how to cook. This is great. Can you provide tips for using SS "Pots" ? Do you preheat as you do with the pan? Do you add oil after preheating? Etc. Thank you!
I treat my pots the same as my pans for the most part. I still preheat, and I add my oil after preheating. Just be sure to to overheat them.
I do wonder whether the quality of finish inside the pan has a significant effect on the nonstick ability of the pan? Most SS pans I see have a "brushed" finish rather than a polished finish. That finish introduces undesirable texture and greater surface area that probably promotes adhesion of the food to the pan compared to a mirror polish pan. And cleaning such a pan is bound to leave more residue behind compared to a mirror-finished pan. Paradoxically, many pans come finished to a mirror finish on the outside, yet have the courser brushed finish on the inside. I'd like to try and get one of my SS pans polished to see how it might improve it's nonstick quality.
You'd think it would be better to as smooth as possible.... Can't hurt anyway. I know the stainless surface is a little pourous and the preheat seals it up as well, but I'd tend to agree with ya. Would be kinda neat to test that though.
Exactly what I was just thinking.i might go find my ss metal polish and try it
I have Sardel stainless steel and nonstick, and they're not cheap. I cook a lot of scrambled eggs with tomatoes and onions, and they always stick. Any tricks?. Thanks
heat up a tiny bit of butter in the pan first under med heat. The butter will create a barrier, so your food should just float on it instead of sticking.
Hi, does the ss handle not get very hot to hold? Pls answer this so that I can decide whether to buy a ss pan or not.
The handles don't get hot at all on the stove. If you put the pans in the oven, they will get just as hot as the rest of the pan though.
@@JoesPhenomenal ok, thanks. I'll be using it on a stove anyway. So I guess I can go for it.
@adnanshahriar8941 yep... They stay nice and cool on the cooktop.
Using boiling water method to clean the pan, at what temperature do you recommend the pan be before adding water to prevent warping after you finish cooking your proteins?
If the pan is still hot when you clean it, you can always heat the water before you throw it in there. That would take care of that. If you let it cool, you can just use room temp water and heat it right in there... That's usually the way I do it, personally.
@JoesPhenomenal Thank you for your response. I was hoping we could discuss a specific temperature threshold for metal before adding room temperature water to prevent warping. I understand there are numerous variables involved, which makes this topic fascinating to explore and learn about. Perhaps we could share some precise information that others might find useful. I enjoy delving into the specifics of such matters!
@shawmeck9323 will have to do that... A lot has to do with the quality of the pans as well... People complain about heavy stainless pans, but typically heavy means better.
You have the best explanation and demonstration on how to
TLC tender loving care of stainless pans. I never use any stainless steels ladles only wood ladle or silicone ladles especially in my Salad Master cookwares. Silicon or Teflon are safe so long the heat doesn’t exceeds more than 500 F. I like Silicone & Teflon made my stainless cookwares spotless from any scratches. I hate scratches especially I gave away several of my sets of expensive cookwares when I find many scratches.
Thanks! You sound like me... I hate it when they start getting dinged up and scratched. I like to hang them, so I always want them to stay looking new.
I put the wrong burner on and overheated my sauce pot. its now a darker grey inside. Have I destroyed the pot or is there a way to bring it back to a shiny steel? Thank you
Thought I replied to this.... looks like maybe it didn't post. You might be able to let some white vinegar soak in the pan for a couple of days to loosen that up, and try the BKF after that. Might take some hard scrubbing though. Is you pan still flat? That heat might have warped it a little.
@JoesPhenomenal thanks for replying. The pan is flat. It is a clean surface but the metal has darkened from the heat.
Barkeepers Friend is the best polishing cleaner for stainless. I have 25 year old All Clad and it looks like new.
I swear by that stuff.
6:09.. well.. here we go with the deglaze comment readdress lol.. so.. i found using a fresh hot skillet and using just enough water to sufficient steam and slosh around the whole bottom works a million times better than boiling water.. again.. that’s what I found out..
Your kitchen looks exactly like mine 😂 is your home built by Dr Horton? Also what is that black tape you have between the stove top and the countertop?
Not sure. This place was 30 years old and remodeled before we moved out here and bought it. The black stuff is these rubber inserts that you can buy to fill the gaps between the range and countertop. Got em on Amazon I think. They come too long, but can just be trimmed down.
@@JoesPhenomenal That sounds like a useful item. Do you remember what they were called? And your kitchen looks amazing, trust me I know hahaha ;)
can you give me the example of medium/medium heat fire?
You say seasoning isn't necessary, but since stainless steel has pores, wouldn't it help pre-clog those like it does with cast iron?
When you preheat the pan, those pores close.. That's why it gets pretty nonstick if you get it up to temperature before putting anything in it. I do like to season sometimes too though. I think it helps get a nicer sear depending on what you have in there.
5:20 - Yikes, good to know. My instincts would tell me to soak the pans asap so the food doesn't cake onto the bottom and thereby tougher to scrub off.
So let it cool down, even when food is caked on. Then soak?
3:45 - And why is that? I've always been using sink water.. it's not freezing cold btw, but just typical room temp sink water.
Yes... You can soak them but wait till it's cool enough to touch without getting burned... Also you can run your sink til the water is hot and put that water in and you'll be OK.
If you have a water boiler you can always use very hot water for very hot pans
@ReggieVdz excellent point
Bonus tip.. yeah.. I know it sucks.. I tried that when I first tried stainless.. it doesent stick and also it’s not much more non stick if any..
I long used cheap revere ware and knew to only cook on low heat. Then I found a cheap used $20 allclad d3 10" stainless pan, and is definitely far superior to revere ware. And cook almost everything in that allclad. I had ninja nostick pans and they only lasted a year before the coat failed and everything sticks. But the allclad and revere ware stainless pans are still easily non stick after many many years decades old pans
All clads are great.
i've been using metal utensils for 15 years, on my cheap Cuisinart stainless steel pans. maybe it's because I use cheap soft metal easily bendable spatuals and such
Well, you probably are reasonably careful too... I know a lot of people that put the force of God behind every stroke. With a little technique, it can work out fine though.. Also depends on what is really considered a scratch. For me, little micro scratches are just part of regular use.
@@JoesPhenomenal The force of God I know those people. lol. I was also thinking If i were to scratch one pretty bad I could alwaystake my sander and bit it with some diamond 500 wet paper and even it out. Could honestly if I didn't want to keep them forever clean them with 1000 grit wet dry so they always look shiny .
@potterportraits yeah .. That works wonders.
If the oven has to be induction pans were useless till now.😂
The pans for induction have to be magnetic too.
I don't know how mine works in the conventional oven.
A cheese sauce in these pans are possible?
Well, most decent pans these days already have a magnetic layer so they are fine for induction, and those work fine on non-induction surfaces... just not the other way around. I've done cheese sauces in them and they come out nice, but if you're using an induction range, they heat up fast, so you have to use much lower heat so it doesn't burn.
Wrong. Use metal cooking utensils in your stainless pan. That’s why you got the damn thing to get away from Teflon.
Heritage Steel American made is what I have.
Great pans! Being made in America is a really nice perk, too.
Where's your Frigidaire induction stove I thought you had one when you reviewed it 2 years ago I just ordered it and you making me worried since you seem to no longer have it😂
We moved and I had to leave it behind. I miss it so bad. The one in the new house is just a crappy radiant electric one. We are building a UA-cam kitchen out back on the property though, and will be putting a Frigidaire induction cook top and a separate Frigidaire double oven in it.
Help!! How do I not burn my grilled cheese?! It’s like immediately burnt.
be sure to butter the outside of your bread, and also put a little butter in the pan. Only use medium heat, and when the the butter in pan starts to bubble up, you can put that first slice down and build your sandwich. Should work out from there.
Next year we will see pans that have a tempersture readout display on the handle
sounds about right.... or they just beam it to chip in your brain.
The quality of the pan makes a difference as well. The more expensive stainless pans cook much better than the $75 ones.
Yep. totally agree. You can usually tell just by picking them up. Super light stainless pan usually = garbage.
...I never have an issue with eggs on my stainless. Medium low, pre-heat and go. I despise non stick.
Just as well.... A lot healthier to stay away from the nonstick coatings.
Steel pan with teflon tools? Whats the point then. I bought stainless pans just so i dont use plastics and teflon.
You can still use metal tools, but they will defi itely put some scratches on the pan.. In my case, I don't mind that, because I assume the scratches are coming anyway from use.... Gives it character, methinks!
Wait a minute, you're saying don't use stainless steel fry pans for making sunny side eggs? I make eggs almost every other morning in my stainless steel pans and they come out, well, sunny side up.
What I mean was sunny side up eggs are tough to do on stainless pans for most people since they don't heat them properly. For me, personally I just use my stainless for everything.
I make perfect omelets in my SS too.
@Janknitz1 me too... A good preheat makes ss almost unbeatable except for maybe the cast iron stuff depending on what you're cooking.
That puts the last item off the list. Officially, no pan exists that can support cooking frozen vegetables.
You can get around the warping issue with frozen veggies... You can put them in the pan with it cold, heat slowly, and then when it's up to temp, add your oils and stuff. That way you don't hot spot your pans.
2:11 not always true.
I've had really good luck with it.. But man... It's tough to wait on that a lot of times.
@@JoesPhenomenal with bacon I always start cold. Uncle Scott’s kitchen taught me that.
Everything you said it can’t do is no problem for cast iron
@@brianlittle717 cast iron is great.
Cast iron is awesome but people like the low maintenance of stainless steel. It’s a different tool with different ups and downs.
You recommend not using metal utensils.
What about wood?
I'd say wood and silicone are the way to go to keep those suckers as nice as possible.
You want not to hot? Use butter in your stainless.
Your shoes 😂
You know... That was originally a mistake when they accidently ended up on camera in a video, but people thought it was funny, so I just kinda went with it and made it a thing... 😀
But it says NEVER heat a pan with no oil in ?
If you're heating a dry pan, you just want to avoid cranking the heat too high or for too long. Preheating should be fine. Just do it on medium heat and you're golden. 5 minutes or so should get it hot enough that way. In fact, I usually never have the pans much over medium anyways. No real need for it especially if you use induction.
Thank you for your reply really appreciate it. I've just ordered the Le Creuset signature stainless steel fry pans and will be getting the whole set.i just panicked even it said NEVER heat an empty pan but a lot of brands say to do so before adding oil. I was worried id spend a lot then damage them. Thank you. Any more top for when they arrive and cooking with them? I aim to get away from non stick as soon as I've mastered these. Some of these are dearer than All clad so I was concerned it said not to hear up. 😂
@richardridley8959 lol... I get it. If you let them pre heat properly, you probably won't even need nonsticks anyway.... They release really nice when they get heated like that first. You'll love em.
Yes with a good ST ST pan! ( is not for non-stick pan¡!)
5:30. That’s where I beg to differ.. I deglaze.. makes cleaning up 1,000,00,000,0,0x easier… but as always.. not cold water.
I do most of the time too.. But then I BKF it anyway because I'm nerotic. Haha
@@JoesPhenomenal yeah that white film is short work with vinegar water or bkf… I use bkf if it’s a bad deglaze, or something sever. Otherwise I use super diluted vinegar water.
@AverageReviewsYT sounds like my hangover remedy. Haha
@@JoesPhenomenal nice.
Look at the state of his pan after cooking? Everything has stuck to it and burnt! Non stick bollox....
For the cleaning examples I purposely didn't preheat the pan enough to get more to stick to it. Without a good, proper pre-heat, stainless steel will stick like crazy. Most people don't do that, so that's where a lot of complaints about those come from... It's a good 5 to 7 minutes to get it heated enough.
😂 HOW DO YOU PREHEAT A STAINLESS STEEL PAN 😂 ON AN INDUCTION COOKTOP ?
YOU CANNOT PLACE THE EMPTY PAN ON THE INDUCTION COIL !!!!!
Sure ya can... But you have to be careful to keep the power down. No higher than about a 5... Also induction will heat it quite a bit faster, so you have to watch it to avoid overheating it. For me it takes about half the time to heat it than it does on a gas burner.
You don’t cook med high on stainless steel. Max is medium heat
I do for power boiling. That's about it though. I've never had a pan bend before doing that, but there's so much liquid in there, that it keeps the temperature increases more uniform.
omg what kind of pores are you talking about, it's called Leidenfrost effect, when you heat metal it only expands more, pores become bigger. Also about steel cutlery and washing machine, it's just stupid, in washing machine you don't even mechanically contact with pan surface, it's hot water and soap like chemical
For somebody clearly intelligent, have you not heard of salt? Let time I checked, its pretty corrosive
mate, cooking with this amazing stainless steel pan and then recommend using a nasty teflon/plastic utensils?!? seriously?
@@bartkuk1 you don't have to. I like stainless utensils myself, but it does scratch the stainless surface a little. That whole thing was more of a PSA for those that are sensitive to that.
40 years as a machinist cutting tons of stainless steel, I can tell you the whole “open pores” thing is non sense.
Steel pans aren't 100% smooth.
You've obviously never seen it under a microscope. My lawn guy has been cutting grass for decades but that doesn't mean he understands everything about the molecular structure of grass..
Machinist is right. It’s not sealing the “pores” it’s heating it up to take advantage of the Leiden frost effect. You could polish a stainless pan to a mirror finish and still have food stick to it if you don’t preheat.
@@waynesullivant the machinist isn't talking about leidenfrost, and that effect has no bearing on whether stainless steel has pores/imperfections or not. Yea, a polished pan would still stick if improper methods are used because it's still not free of microscopic imperfections, but it wouldn't stick as much as a non polished pan and you don't need leidenfrost to prevent food from sticking. Even with a properly preheated pan you'll oftentimes find that when you throw meat in, it initially sticks and then releases as the temp rises; this is because the warm pan is expanded, opening up microscopic "pores", cracks and imperfections and the cooler food instantly cools that spot of the pan and the metal contracts, closing those pores and grabbing the food in them. When the temperature rises back up, the metal expands again and releases the food. That's why people instruct to not move your meat right away when you put it in the pan. Stainless steel is considered "nonporous", but that term is a technical one that means it doesn't have pores throughout it that would leak liquid or gas; it doesn't mean the material is actually smooth and free of microscopic lines, cracks, imperfections or other surface level holes or voids referred to as pores. Leidenfrost also isn't the only way to keep food from sticking, it's often difficult to achieve precisely and consistently, and the temps to achieve it are often hotter than most people need to be cooking at; novices burn food trying to achieve it and then not reducing the heat when necessary. It is a good method for many situations when done by someone who really knows what they're doing though.
@ I would postulate that a roughly ground stainless pan would be more non-stick because of the less surface area in contact with the food. There are a few videos on UA-cam where people polish their pans only to find that their food still sticks. Not because of pores but because of poor technique.
Teflon utensils??? Are you mad???
I am! I meant to say silicone though. I better make that correction. Thanks for the heads up!
#9… my god.. I get tired of people saying to use metal.. even had someone say well.. it’s going to get scratched anyways.. lol.. well why not use a green scotch pad but that mentality.. god I hate keyboard warriors.
I use metal in my vintage Nash Metalware skillet I also use steel wool to clean it.. It doesn't hurt it but then again it is real stainless steel and not this clad crap people buy these days..
@@PoorboychickencoopClad is real stainless steel as well it just has an aluminum core for better heat dispersion.
ю
There is no such thing as a good non stick pan.
I kinda like the newer ceramics, the surface seems pretty resilient. The Ninja Neversticks seem pretty durable, but I've seen a few people complaining about the surface coming off on them.... The whole reason people dislike nonsticks! Properly preheated, stainless is pretty nonstick anyways though.
You wanna bet 🤔 Ninja never stick for $100 works perfectly on everything. And you can cook on high heat with ninja not a regular non-Stick pan though. I bought 17 different frying pan’s 4 cast iron 2 carbon steel and other ceramic coated pans and only 1 stainless steel pan. Thank god only 1 SS one they suck and a pain to use a required way too much cleaning. My opinion all meat and poultry put in cart iron or carbon steel pans and you’re all set
@@Reap45 How do you like your ceramics?
That hat makes you look dumb … not cool…just saying
I had to find a way to divert the attention away from my dumb face.
If I was a 5th grader I would ware my had backwards. I really question the info from a backwards hat guy.
Really I just do that because my stage lights cast too much of a shadow on my face when I wear it correctly........and also I'm going through a mid-life crisis, so there's that!
@@JoesPhenomenal 😂😂😂👊🏻
Ware your had? Uh okay