Can You SEASON a Titanium Fry Pan to Make It NON-STICK?
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- Опубліковано 31 гру 2020
- Get You Own PaleoHikerMD Patches HERE!: www.etsy.com/shop/PaleoHikerM... A while back I did a video on antique cool handle pans and how to season them to make them non stick. Well, several subscribers suggested I could do the same with my titanium fry pan. Can I?!
#seasoningapan #titaniumfrypan #nonstick
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You said a key point towards the end of this great video that really applies to all fry pans: The more you use them the better they perform.
I've never seasoned Ti but I've seasoned a lot of carbon steel and cast iron. I think you'll get better results if you bring your oil to the smoke point and use less oil on each coating or it'll eventually start peeling off. 350 isn't hot enough if you're using the oven method, and use a different oil. If you're not smoking up the kitchen a bit, it isn't seasoning.
I use 70% saltless pork back fat 30% canola oil mix. Handily i buy it premixed from a store. Carbon, stainless, titanium work for everything. Just heat it until it smokes let it cool and repeat 3 times. Wonderful and long lasting coating
You don’t need to store it oiled. It’s not cast iron so there’s no threat of rust. When seasoning any metal with veg oil, always wipe off as much oil as possible. Less oil the better. Otherwise, cool video.
I use a vintage wok so I seasoned the ti pan like you would do a wok. 1, use coconut oil next set up camp stove outside, put some on lowest simmer, coat pan with light coating of coconut oil, keep pan moving, move pan away from the heat if it starts smoking too much. Wipe repeat 3 or 4 times. Done!!!
Happy New Year Ernie!
One thing I love about your videos, you aren't afraid to say you don't know.
But the way you go about things, always makes me smile. 😁
Keep up the good work.
Good to know! I'll have to give that a try, thx for sharing!
You should wipe on about a tenth of the oil that you're using and bring it up to the smoke point of your oil, which is more like 400 degrees for canola oil. Use corn oil on a cotton handkerchief and you can go to 450 degrees or even a little higher. Do it out doors with a Coleman style white gas stove or the propane type (or just do it on your stove top if you aren't married or don't mind the smoke) and you can do many layers in a short period of time. The key is to add an almost imperceptible layer of oil each time, get it smoking, wait for the smoke to stop, cool, repeat. The oil that you started with, saturated into a regular sized handkerchief would be about perfect and when you are finished put it in a sandwich bag under the sink to use on other pots and pans later. It really requires that little oil to get the best results.
I will give that a shot. Thanks, Ernie! Happy New Year!
Had no idea! Cool, going to season my ti pan before next trip
THANKS for making me laugh! Great kick off for the new year! I'll give it a try. ATB!
Basically this is just a coating of burned on oil. This pretty much carbonizes it. A cast iron skillet also absorbes the carbon coating into the metal making it extreamly hard and “sticky” to the coating, neither of which Al or Ti do to any significant degree. Sure it works. But do NOT scrub too hard while cleaning it. The coating can come off easily with soap and hot water.
Great video Ernie, my titanium pans got a good layer on it now after more use, it's very non stick now 👍
I started off this vid w a big laff & l'm still laffin.
Your intro was... ... very funny !!!
😂😂😂👍
OMG 😲.... 🤣 Paleo...You killed it!..Happy new year brother. ...funny and informative video
yes seasoning of Titanium works, good to make a video about that topic. I did (and re-did) it not only with a pan but also since a couple of years with my titanium pots from 900 ml onwards which I use for cooking. Works totally fine, fully nonstick, no sticking no big cleaning. Every once a while one has to renew the nonstick layers but in general much less cleaning work compared to unseasoned gear.
Yet, the general heat distribution challenges of cooking with titanium pans or pots (compared to stainless steel or aluminium) continue. Means there is always an uneven heat distribution on the base with hot spots and not so hot spots depending on how and where the flame touches the pot. The only way I found how to deal with that problem is to use low to medium heat but never full heat whiles cooking with titanium (boiling water doesn't matter of course).
MIND BLOWN. Man, what a great idea!
Just spray pam and save time.
You are smart enough ( & humble enough ) to own up to admit You don't know EVERYTHING I'm impressed !
Good stuff!
“I’m the expert. I’m the one with the UA-cam channel.” Too funny!!!
That’s gotta be the best intro to a gear video I’ve ever seen!
Also I’m kinda surprised it seasoned at just 350? Normally it would need to reach its smoke point so the oil would become carbon in the open pores of the metal. I wonder if it would have a better seasoning if you baked it closer to canola’s smoking point (450-500).
Great start to the new year
A confession, but also giving credit
How is the dry out and has the water level dropped even more?
Looking forward to more information this year
You are a real artist to cook a nonstick egg in titanium over a rocket stove! You are a titanium frypan ninja! I guess you can season titanium.
Have you done an update about how well it seasons?
Hey Doc, always use a lint free cloth, NO PAPER TOWELS! Same as Cast Iron Cook Ware.....ATB
Y no ppr towels ??
Well I never knew either. Thanks!
Cool idea. Keep using that pan and maybe we can get an update in 2 months?
Use a can top as a defuser when frying with titanium
It slows down and speaks the heat
I had a huge problem with hot spots on with my tiny hiking stove. I ended up flattening one of the ball tea infusers to create a circle of mesh, works well as a diffuser, fits perfectly within the arms of the stove.
I use my seasoned cast iron and carbon steal pans at home. For camping I cheated and got a Non Stick Titanium frying pan from Evernew. The surface is a combination Silicone - Ceramic and it's really a non stick surface. It also has silicone covered handles that stay cool to the touch and fold out of the way when not needed. I got the #18 at 4.87 ounces and 7.28 x 1.57. it's the perfect size for my needs. I use it with a alcohol stove.
With Carbon steel/cast it’s important to heat the pan for an hour at a high heat which it needs for polymerisation to occur. The pan should be upside down to stop any oil collecting and ruining the seasoning, the oil layer should be very very light for each coat.
I have messed this up a few times and had to use ultra fine wet and dry and start all over again.
I have now seasoned over 10 pans successfully of different materials, Cast,carbon and anodised aluminium.
I gave up with Ti and moved over to anodised aluminium which I have found to be the best all rounder taking weight and cooking efficiency into consideration.
EDIT If it’s sticky it’s not had long enough in the oven, too low a temperature or too much oil which is quite apparent as it will have little spots or a wavy patterns of oil.
I just spent last night and some time today seasoning a stainless steel pan. I must have watched 25 UA-cam videos and each gave a slightly different method. I ended up going with a chef who was demonstrating how to season a carbon steel pan. He did it on a stove top and did 11 layers of the oil/cool/wipe each time bringing the oil to the smoke point before pulling the pan off, letting it completely cool before wiping the oil off....then starting over again. I have no idea if I've done "ok" and I did about 7 layers or so. I'm debating if I should do a few more layers before I cook in it. The chef's pan turned completely black inside, my pan did not, but I can see a definite coating. I figure worse case scenario is that I didn't do it right and can clean the pan and start over. I think I"ll try pancakes or eggs in it tomorrow. Thanks as always for the great videos!
So how has this worked out over the long run?
@@arbitraryalias9825 My effort didn't really last. Within a time or two of cooking on the pan, I could see layers coming off. I ended up cleaning the pan well and using oil when I cooked.
@@shannonmurphy9790 Yeah after doing a lot of research I've concluded titanium is basically great for boiling but if you want to cook food on it then you need to stir constantly.
Polish before seasoning? Like titanium spoon bowls (vs handle)?
Has anyone tried flaxseed oil and bringing it past the smoke point on each coat? It's the latest with cast iron seasoning. It polymerizes better than grease, lard and other oils
I have with cast iron, but I find that corn oil gives me the best results. Cheap and has a smoke point over 450 degrees. That technique is required no matter what oil you use. It is also the oil that I fry in because it still has a pleasant flavor after the chicken or game has cooled in the fridge overnight. I find that soybean oil doesn't taste good the next day. Corn oil, also has a high burn tolerance which allows for high temp deep frying.
I have found grape seed oil very effective and less prone to beading than flax oil, personally I find the smell of flax oil quite objectionable as it smells very similar to linseed oil that’s used in putty, having worked with putty in the past I would rather not have my kitchen smell of it.
Looked up a manufacturers list of recommended oils and grape is the first or nearly the first oil of choice.
If I didn’t have grape seed I would use rape seed oil which I think is called Canola in Canada and the USA.
Cast iron, yes. Titanium...... I have my doubts.... Its too perfect to accept a seasoning
I don't mind the extra weight or bulk of sticking my Griddle pan in my pack it came non stick when I purchased it. There's nothing like a big thick juicy steak and 2 eggs for breakfast cooked on my Tomshoo Titanium wood stove on top of a mountain tasty food & beautiful view's.
Season it upside down, excess oil will drip off, put something on the shelf below to keep the drips off the bottom of the stove.
Genius :)
I seasoned my titanium pan and it blackened more and more every time I cook in it
You dont need to season camp cooking pots, .
If items stick, its got to hot or to close to heat saurce. By extending the distance 2 or 3 inches, will normally negate this.
Well, there ya go. It's almost magical. Almost as good as TeflonoCopperCeramicGraniton.
Hahahahahaha good vid
Ernie I think if you step your temp up to 400°, which is the smoke point of canola oil, you'll have better results. Just my two cents.
Many have said the same thing. I’ll try it!
Yeah, but I know if you're like me which I assume you probably are you don't like your gear look like that that's why I think the Pinnacle series by GSI or the bugaboo is one of the best fry pans even though it's 13 Oz and 8 in it sucks I don't want to carry it but it cooks the best eggs and comes out clean with a paper towel.I season the Stanley frying pan in stainless steel and that worked really well but it's very hard to make that oil bake on there in an even form so it ends up making the pot kind of ugly .
The Pinnacle series are the best, absolutely nothing sticks.
I'd be curious to see how it's held up over time.
bro. its titanium
@@LabiaLicker he means the coating, whether it comes off easy or not, not the titanium itself 🤦♂
@@Autonomous15 You misunderstand. I've read a lot of people complain about their Ti pans not being very sturdy. Compared to Al pans. Getting banged and dented.
Happy New year. Very funny intro. Great info
Can you season with lard? ..as i cook in either lard or butter, absolutely no seed oil, etc.Wired choose for a channel with paleo in the name tbh.
I’m the YT Expert … 😂
How's it holding up?
If it’s cooking related; Ernie is the go-to guy.
I'm sure others have mentioned, but you really need to put the temp at 400 or so. You want to get the oil up close to the smoke point. I do my stuff at 400 for an hour then turn the oven off and waiting until it's cool enough to handle, recoat and repeat.
WHEN I SEASON i ALWAYS GO TO 400* FOR 1 HOUR,STICKY MEANS MORE HEAT AND MORE TIME NEEDED.
So many have said the same thing! Thanks, and I will use a higher temp next time!
Way cool! Can use other oils, like butter or olive oil?
I would definitely not use butter or even olive oil. Butter has a crazy low smoke point and Olive oil isn't much better with a smoke point somewhere around 375f if i remember right. I'd use canola, peanut oil, or lard.
@@Shane-Singleton Clarified butter
high heat oils like vegetable, canola, grapeseed, sunflower and sesame
@@patc1309 clarified butter is a whole different animal. It'd surely survive although i've never heard of anybody using it to season a pan. certainly worth researching! Thanks for the tip!
I use olive oil on all of my cast iron and my stuff is perfectly seasoned. Once it's good and seasoned you just keep cooking with it and it'll get more and more seasoned with use.
If your pan gets tacky that means you left to much oil in the pan while seasoning. At least that’s what Cowboy Kent Rollins says about seasoning cast iron. I assume it’s a little similar but I could be wrong.
Hilarious! I was wondering why it gunks up when I try... Coat's too thick, standing oil. Thanks
350 degrees in Farenheit?
Psssst.....just wanted to say, your have burned residue left in the pan. Experience with cast iron (and a bunch of UA-cam videos) season with much higher temperatures and cottonseed oil for good results. Different oils have higher temperature properties. Canola oil isn’t one of them.
Can I season with animal fat? Or coconut oil?
lmao if that's seasoned I'm the rabbit from Alice in Wonderland!
Can you season a steel frying pan?
Definitely, and it works wonders. Truly non stick.
anyone know why his head looks like that?
Try the Liedenfrost effect. Works better
agree wholeheartedly
How does this Work for seasoning a pan?
HAY DOC U DIDNT BURN A HOLE THREW IT 🤣🤣🤣🤣🤣
What if instead of seasoning it you use a non stick frying pan liner? They are made of teflon I think, and you can easily cut it to fit the size of your pan. It ends the need for oil to cook, and it is easier to clean at the end, special when outdoors. Have you test it yet?
There is a reason that many people are getting rid of their Teflon pots it turns out that it is pretty toxic stuff
ToXiC
Those titanium pans aren't much cheaper than a Jetboil Skillet which is completely non-stick. But if you really like titanium, Boundless Voyage now sell a non-stick version, they just don't distribute the heat across the bottom of the pan as well as the Jetboil Skillet does...
I think my definition of non-stick is very different from yours
CANOLA OIL? Who ever uses that for seasoning, when there are so many better options are out there?
Not healthy
I don’t think you got the oil hot enough to season it properly need to hit the smoke point of the oil. Canola is 400-450F. Titanium has a small amount of stainless steel in it. It looked like it worked a bit.
350С or F?
F
662 F? Does anyone's oven even get that hot? Yikes!
😂😂😂
Maybe pork fat work better. it commonly used with cast iron pans.
350°f is not even enough to burn the oil up
bruh, it buuuuurns!
Doesn’t look seasoned to me. Your egg stuck as soon as you tried to put s spatula under it. Bring a small can of Pam with you. Makes everything non stick.
Next: Messtin
1) No canola, corn or seed oils which are very unhealthy. Olive or avocado oils are very healthy & much better for you. 🙏🏼 Also...
2) The real/better test would've been to cook the egg with no added oil or butter or anything just straight onto the seasoned pan as I don't know any hiker/backpacker that brings these to cook with unless they're car or cabin camping. 🙏🏼
That's why they make Pam non stick spray.
Exactly! Imagine seasoning something 5 times and stick it in the oven 5 times..no thanks
Except that you are then locked into using PAM from then on.
It contains waxes that will make food stick with any other fat and are very difficult to remove.
A well seasoned pan works with most fats and this is one of those concepts you believe in or don’t, it’s your thing.
@@breauxp Anecdotal statement at best!
I never use a frying pan, unless I am at my base camp, or a place where I can use my 60 year old cast iron frying pan, which I would never carry in my backpack, unless it was for a short, known distance.
When I use my cast iron pan, I spray a little cooking spray, olive oil flavor preferred, and then also use some actual healthy organic olive oil in the pan too. You can also use healthy avocado, walnut, or coconut oil too.
Anyway, other than while at a base camp, I would avoid frying, as most titanium fry pans are too small anyway, and this is why I always cook over an open fire, and use a grill plate suspended over a couple of rocks. No seasoning, or non stick spray required.
Sometimes you may be lucky enough to find a fire pit with a grill in a primitive campground.
Pro Tip...Wrap your food, (Steaks, Pork Chops, Fish, Vegetables), that you plan on frying or grilling in a few layers of aluminum foil, and grill, or fry over an open fire, without feat of burning or scorching.
Also works great when your primary source of fuel is pine, which could impart an unwanted odor, or flavor to your food.
The foil prevents that issue.
Better to ditch the frying pan, and just carry a small grill plate, and a titanium pot and cup for boiling water for freeze dried foods, and making coffee and tea.
Of course you could just buy Omeals, which like an MRE have a heater, and don't require boiled water, just any water, even salt water to activate the heater.
Good Luck!
@@msilverhammer No, not anecdotal.
Learned at culinary school and demonstrated throughout career as chef.
@@breauxp Actually most conventional non stick sprays that I have used don't contain wax, and are mainly oil, combined with lecithin, dimethyl silicone, and propellant. Anyone can read the labels.
I read that some non stick pan manufacturers recommend no cooking spray in a non stick pan. Not really needed anyway.
Some people don't like to use these cooking spray products, so there are pure spray versions of cooking oil products available.
It is just as easy to use the oil of your choice, and rub it into the cool pan with a paper towel before cooking.
By the way, I find a lot of the sticking of food is determined by the temperature that you are using to cook, as well as the type of skillet, or frying pan surface.
Like I stated, when cooking in a pan outdoors, I use my trusty cast iron pan, and I spray a little before cooking, and then ad some olive oil after the spray has dried for a few minutes.
I try to cook over low to medium heat, and have no sticking, or cleaning issues.
Even after all of the seasoning applied by Ernie to the titanium pan, you could still see the residual scorch marks that would probably require a steel or copper pad to remove, or at least a heavy duty scrub sponge at a minimum. There goes all the seasoning!
I am able to clean my cast iron pan with just some water, and a plastic spatula, with a final wipe with a paper towel, then a rub with some oil when dry.
The real solution to this issue is to simply use a non-stick pan, that has been designed to prevent food from sticking.
The new technology does not contain any of the so called harmful components or chemicals contained in the original non-stick pans, and you can purchase 4 to 6 inch non-stick pans that weigh less than 6 ounces.
Ernie talks a lot about Trangia, and they make a 6 inch non stick pan, for use with their stove.
Gotham Steel also makes a 5.5 inch, Mini Egg and Omelet Pan with Ultra Nonstick Titanium & Ceramic Coating that weighs about 6 ounces.
I use a 10 inch, Todd English non-stick pan at home, and need absolutely no oil, and it cleans up like magic with just some running water, and a paper towel.
Non stick pans just need to be treated a little tenderly, and you should never use anything abrasive to clean them.
Problem solved...Next problem! LOL
Did you know that any vegetable based oil go rancid very rapidly coconut oil however is so stable it can be taken past the smoke point 60 plus times without creating carcinogenic by products that is one reason Americans and Canadians are seeing such high cancer rates
Definitely CARBON STEEL is the way to go with SEASONING with the job you just do it doesn't look good and I think you destroy the FINISH of the titanium pan. If not made to be seasoned YOU SHOULDN'T.
A Few Hours Later...
Can not stress enough VERY, VERY , VERY and Very light oil. Or you will be struggling cleaning it off and starting over.
Funny part is it just cracks me up how someone would even use a fry pan that does not have any kind of heat dispersement built into the bottom. I get the weight savings but IMHO (and that is coming from one that has used all sorts of pans Professionally for over 40 years) you can buy a cheap pan that will give you the same hot spots. That is why they are cheap. The Stanley or SRO pans are the best for quality food cooking. Should be no brown on fried eggs if done right.
Thx Genius
Try a higher smoke point oil. Basic chef 101 skills
Who Knew?
Terrible result. The egg stuck, burnt residue left and its unclean.
That wasn't seasoned, you just heated up some canola and wasted some gas in your oven, and now you're storing it with oil and egg chunks in it, mmmm. Eventually that burned egg circle will peel off while you're cooking and add flavor to a future dish. As others have said, way too much oil and you never brought it above the smoke point, so the pan is not seasoned.
I'm glad someone pointed this out. This video makes no sense lol.
Seasoning requires polymerization. This video is just heavy oiling.
Its not that complicated, just cook with it with coconut oil ect and dont strip it with soap ever again.
Whenever you have to coat something that many times and stick it in the oven 5 times don't waste your time or money
Ignoramus.
@@kennethersgard8950 Loser
@@patc1309 I should’ve known. Thanks for freely admitting to it...😎
@@kennethersgard8950 Freak
@@patc1309 That too? Dude you’re on roll now...just let it all come out...it’ll do you soooo guuuuud, once you’ve given in...😎
Titanium sucks. Carbon steel rocks!
For frying or anything that can stick carbon steel is the way to go for sure.