Best one I have seen so far. Funny thing is I have no trouble frying eggs in my stainless steel pan, but everything else just burns 😂 everyone talks about the 'water dancing on the pan-trick' but its WAY too high temperature then!
Thank you! That's why I decided to make this video. I had problems with dancing water too, so I decided to investigate. :-) I hope I will make other food videos too.
This video is certainly better than that 'water trick' but it's still needlessly vague and fiddly. Just buy an infrared thermometer. They're cheap as hell (lowest is $9) on Amazon for an ugly gun-shaped one or $30 for a nice-looking space-saving one from Subminimal. Use it to check the temp of the actual pan surface. Oil in first (how much depends on pan size; find what works) and at 260F, it's nonstick for eggs. (Note that the thermometer doesn't work well on a shiny surface like stainless. That's why you add the oil first instead of just temping the steel). No 'water tricks', no watching for smoke and fiddling with heat. Just precise and simple, and you can use it to cook other things non-stick too.
I agree that water dancing Leidenfrost technique is way too hot. Someone put that information out and it seems all of UA-cam believed it as the only way.
Dude, I just had fried eggs, they stuck to the pan like always. Came across your video and temperature control is the most important. All the water droplet vids made my pan way too hot. Your method is the first one that made my pan non stick. Thank you so much
This information is VERY useful. I have just bought my first Hestan nano pan, and because I didn't understand this technique, the eggs stuck firmly to the surface. I then followed someone else's advice and used butter next time - no sticking. I will now use your technique, which I have previously used on a cast iron pan with some success. Excellent. Thank you.
very promising method, ima try it when I get home. One question, wouldn't burning the oil defeat the purpose of using nontoxic pan? wouln't it be less toxic to use nonstick pan at low temp than burning the oil on ss pan?
You aren't burning oil as long as you stay below its smoking point, so it's okay. Also, you're not cooking with the oil to add flavor; it's just a thin layer, and most of it isn't absorbed by the food. If needed, you can add more oil later, or use moderate heat, which is less toxic (as far as oil can be). Keep in mind that this is just the basics. There are many things you can't do with non-stick pans, such as adding salt directly to the oil and mixing it-it can damage the non-stick coating. Steel pans, on the other hand, offer much more versatility for creative cooking. If you're aiming for pure health without compromise, frying might not be the best option at all. I also want to point out a small thing: modern non-stick pans are generally not toxic at regular cooking temperatures. However, they can become damaged over time, and you might not notice it or may overlook small damages. Additionally, steel pans and pots may leach iron, which is beneficial for women but, in some cases, not ideal for men. There's always a "but" in life :-)
The thing that surprises me the most is that no one ever talks about how to clean your pan after you get it seasoned. My pan has not had soap of any kind touch it since I seasoned it. Let cool enough to handle, then just clean it with water and a soft cloth. Put it back on the heat to dry and wipe it down with a couple drops of oil.
@@DavesRabbitHole In this case yes, this process for people who wash their pans each time. There is another video where I am frying in minimal oil, maybe it will be more clear.
@@CrazyEggsFood thanks, I just tried this with a carbon steel De-Buyer frying pan, so it works in carbon steel too. Usually when I fry eggs with this pan, even when seasoned, its is only non stick with butter, but I just tried it using veg oil, I got it to smoke a bit and then turn it down low, left it for a few mins to cool a bit and then put in a tiny bit more oil (maybe a teaspoon) then added the eggs (fried eggs, not omelette) they came away from the pan ok by lifting gently with the spatula, and left no mess, but they weren't sliding around like a Teflon pan. I'm not sure if I will use this all the time, it seems to take a long time, but it is interesting, and useful if I run out of butter :)
You can still do it and use butter. When I cook white eggs with soft yolks, I spread vegetable oil all over the pan. Heat it quickly, then skip the full cool-down - just lower the heat. Add salt and butter, then the eggs. You can always add more vegetable oil so the eggs will slide easily. Now you can experiment. The key idea of my video is to heat the oil to the smoking point and then cool it down - you can do this with all vegetable oils.
Thanks, i didn't know that! I usually add quite a bit of oil and it works out but then at other times it just sticks all over -especially when im doing an omelette. Ill try again with these principles in mind
I was trying to add at least a little silly twist to that boring information. :) What do you think-did I provide valid information, or was it misleading? And how is your frying on pan?
Helpful video, thanks. Yes, olive oil is healthy. However, if it reaches smoking point, it then becomes an unhealthy trans-fat. In this case, rapeseed (canola) or avocado oil is best. Also, sea salts contains far higher levels of nano- and microplastics than cheap table salt which uses the evaporation method. Happy egg frying 🍳
Overall you can stay under smoking point, as soon as you see smoke - turn off the heat. After some experience you will not need to wait smoke and low down heat earlier. Also layer is not absorbed by food much, so you are not consuming it, if you want food to be more juicy, you can add more oil on low heat when layer is ready :) Simply telling, if you care about pure health - all frying is banned :) I will learn more about avocado oil, what about coconut?
@DaCheat how dumb can u be to not understand a 4 min video?...go buy those toxic laden non-stick pans if you can't spend more time to cook healthy food
It take time to explain, but it take 3 minutes to heat a pan with oil. You just denier because it sounds harder than it is, when you understand steps it is fast, I will never use non stick pans again.
I dont know what kind of stove you are running, but if it takes 13 hours to come up to temp you might want a new stove. My STEEL pan is up to temp in under a minute, cast iron a few more. Non stick pans are designed with planned obsolescence in mind so you have to buy a new one every few years. Meanwhile, you are ingesting carcinogens like PFAS (polyfluorinated compounds) you can thank Mr Dupont personally for the chemical exposure when you get to your version of afterlife.
Haha, you have to heat up the frying pan no matter what pan you use. Do you put your eggs on the pan while it is cold? no? Do you wait until the oil reaches the smoking point to get perfect eggs in a non-stick aswell? Of course. What do you mean the difference is here?
@@Allexz You have to heat up Stainless steel pans to Leidenfrost effect to avoid sticking. But if you are using carbon steel with natural non-stick coating, or nonstick Teflon pan then you do not have to heat up your pan that high and wait after that when it will cool down and will be ready for eggs. Many vegs and seeds oils smokes approximately at the same temperature as Leidenfrost effect comes. So nothing new this guy show in video. It is the same approach as using water to see if pan is ready. Cooking egs in stainless steel took a lot of time compare to non-stick or CS, unless you use butter. 2mm thick carbon steel is better option for quick egg cooking.
Best one I have seen so far. Funny thing is I have no trouble frying eggs in my stainless steel pan, but everything else just burns 😂 everyone talks about the 'water dancing on the pan-trick' but its WAY too high temperature then!
Thank you! That's why I decided to make this video. I had problems with dancing water too, so I decided to investigate. :-) I hope I will make other food videos too.
@@CrazyEggsFood Yes please!!
This video is certainly better than that 'water trick' but it's still needlessly vague and fiddly. Just buy an infrared thermometer. They're cheap as hell (lowest is $9) on Amazon for an ugly gun-shaped one or $30 for a nice-looking space-saving one from Subminimal. Use it to check the temp of the actual pan surface. Oil in first (how much depends on pan size; find what works) and at 260F, it's nonstick for eggs. (Note that the thermometer doesn't work well on a shiny surface like stainless. That's why you add the oil first instead of just temping the steel). No 'water tricks', no watching for smoke and fiddling with heat. Just precise and simple, and you can use it to cook other things non-stick too.
I agree that water dancing Leidenfrost technique is way too hot. Someone put that information out and it seems all of UA-cam believed it as the only way.
Dude, I just had fried eggs, they stuck to the pan like always. Came across your video and temperature control is the most important. All the water droplet vids made my pan way too hot. Your method is the first one that made my pan non stick. Thank you so much
Also, please make a fried rice video ❤
This information is VERY useful. I have just bought my first Hestan nano pan, and because I didn't understand this technique, the eggs stuck firmly to the surface. I then followed someone else's advice and used butter next time - no sticking. I will now use your technique, which I have previously used on a cast iron pan with some success. Excellent. Thank you.
Your video is very informative. Explaining it scientifically.
Thanks ❤
Just Wow
very promising method, ima try it when I get home. One question, wouldn't burning the oil defeat the purpose of using nontoxic pan? wouln't it be less toxic to use nonstick pan at low temp than burning the oil on ss pan?
You aren't burning oil as long as you stay below its smoking point, so it's okay. Also, you're not cooking with the oil to add flavor; it's just a thin layer, and most of it isn't absorbed by the food. If needed, you can add more oil later, or use moderate heat, which is less toxic (as far as oil can be).
Keep in mind that this is just the basics. There are many things you can't do with non-stick pans, such as adding salt directly to the oil and mixing it-it can damage the non-stick coating. Steel pans, on the other hand, offer much more versatility for creative cooking.
If you're aiming for pure health without compromise, frying might not be the best option at all.
I also want to point out a small thing: modern non-stick pans are generally not toxic at regular cooking temperatures. However, they can become damaged over time, and you might not notice it or may overlook small damages.
Additionally, steel pans and pots may leach iron, which is beneficial for women but, in some cases, not ideal for men. There's always a "but" in life :-)
Please give more guides on using steel pans, like for cooking other foods without sticking.
This is great! Thank you! Ypu got a new sub!
Great stuff!! Thanks 😊
The thing that surprises me the most is that no one ever talks about how to clean your pan after you get it seasoned.
My pan has not had soap of any kind touch it since I seasoned it. Let cool enough to handle, then just clean it with water and a soft cloth. Put it back on the heat to dry and wipe it down with a couple drops of oil.
Helpful, to the point, 10/10 video
very good, do you have to do this every time you want to use the pan to fry eggs?
@@DavesRabbitHole In this case yes, this process for people who wash their pans each time. There is another video where I am frying in minimal oil, maybe it will be more clear.
@@CrazyEggsFood thanks, I just tried this with a carbon steel De-Buyer frying pan, so it works in carbon steel too. Usually when I fry eggs with this pan, even when seasoned, its is only non stick with butter, but I just tried it using veg oil, I got it to smoke a bit and then turn it down low, left it for a few mins to cool a bit and then put in a tiny bit more oil (maybe a teaspoon) then added the eggs (fried eggs, not omelette) they came away from the pan ok by lifting gently with the spatula, and left no mess, but they weren't sliding around like a Teflon pan. I'm not sure if I will use this all the time, it seems to take a long time, but it is interesting, and useful if I run out of butter :)
You can still do it and use butter.
When I cook white eggs with soft yolks, I spread vegetable oil all over the pan. Heat it quickly, then skip the full cool-down - just lower the heat. Add salt and butter, then the eggs.
You can always add more vegetable oil so the eggs will slide easily. Now you can experiment. The key idea of my video is to heat the oil to the smoking point and then cool it down - you can do this with all vegetable oils.
Learned something new! thanks!
I really like your shirt, where did you get it?
And thanks for the videos I have been struggling cooking eggs on my new stainless pans
Thanks, it is from Calvin Klein website
Thanks, i didn't know that! I usually add quite a bit of oil and it works out but then at other times it just sticks all over -especially when im doing an omelette. Ill try again with these principles in mind
Just be sure to control heat during frying. It must be low. Will do an omelette later on video.
Do you have a link to the pan you used? Great video!
Hello, yes. Affilate :-)
amzn.to/3YLAALL
accent + glasses increases credibility 100%
I like that you got it right with humor :-)
Who wouldn't trust a guy who says, "I am in glasses because it is science minute"?
I was trying to add at least a little silly twist to that boring information. :) What do you think-did I provide valid information, or was it misleading? And how is your frying on pan?
👍
Helpful video, thanks. Yes, olive oil is healthy. However, if it reaches smoking point, it then becomes an unhealthy trans-fat. In this case, rapeseed (canola) or avocado oil is best. Also, sea salts contains far higher levels of nano- and microplastics than cheap table salt which uses the evaporation method. Happy egg frying 🍳
Overall you can stay under smoking point, as soon as you see smoke - turn off the heat. After some experience you will not need to wait smoke and low down heat earlier. Also layer is not absorbed by food much, so you are not consuming it, if you want food to be more juicy, you can add more oil on low heat when layer is ready :)
Simply telling, if you care about pure health - all frying is banned :)
I will learn more about avocado oil, what about coconut?
I dont like brown underside. Those looked good and white....I think
Right! So wait for 13 hours for the pan to heat to the perfect level.. or... just buy a non-stick pan and be done in less than 5 minutes.
@DaCheat how dumb can u be to not understand a 4 min video?...go buy those toxic laden non-stick pans if you can't spend more time to cook healthy food
It take time to explain, but it take 3 minutes to heat a pan with oil. You just denier because it sounds harder than it is, when you understand steps it is fast, I will never use non stick pans again.
I dont know what kind of stove you are running, but if it takes 13 hours to come up to temp you might want a new stove. My STEEL pan is up to temp in under a minute, cast iron a few more. Non stick pans are designed with planned obsolescence in mind so you have to buy a new one every few years. Meanwhile, you are ingesting carcinogens like PFAS (polyfluorinated compounds) you can thank Mr Dupont personally for the chemical exposure when you get to your version of afterlife.
Haha, you have to heat up the frying pan no matter what pan you use. Do you put your eggs on the pan while it is cold? no?
Do you wait until the oil reaches the smoking point to get perfect eggs in a non-stick aswell? Of course. What do you mean the difference is here?
@@Allexz You have to heat up Stainless steel pans to Leidenfrost effect to avoid sticking. But if you are using carbon steel with natural non-stick coating, or nonstick Teflon pan then you do not have to heat up your pan that high and wait after that when it will cool down and will be ready for eggs. Many vegs and seeds oils smokes approximately at the same temperature as Leidenfrost effect comes. So nothing new this guy show in video. It is the same approach as using water to see if pan is ready. Cooking egs in stainless steel took a lot of time compare to non-stick or CS, unless you use butter. 2mm thick carbon steel is better option for quick egg cooking.