Many people asked what I think about preheating cast iron in the oven. Yes, that works great and if I plan to use my pan to cook in the oven, I put it in at the same time that I turn on my oven. BUT if you plan to sear a steak, chicken, fish, etc on the stove top, turning on the oven for 30 min and remembering to do that seems completely impractical for me (especially if I need it for something else at a different temp). The reason I am guessing that many people find cast iron so superior and are willing to jump through all the hoops in order to use it is that their stovetops kind of suck. On a gas burner with good output, stainless performs great. But here are some situations where stainless might perform a lot worse than cast iron: 1) wimpy gas burners 2) electric or induction flat top burners and slightly warped pans that don't make perfect contact with the burner This happens to me in vacation rentals all the time ;) In those cases, using a cast iron pan and preheating it in the oven for 30 min would be worth the trouble.
Nice presentation! My method for preheating a cast iron skillet on a gas stove (doesn't work so well with carbon steel due to the angled handle) is to set it upside down over the flame at medium heat for 5 minutes. The stovetop grate gives the flame breathing room. The sides of the pan contain more of the heat, transferring it to the skillet, not the kitchen. This method saves tremendously on gas and time compared to 30 minutes in the oven. After this treatment the skillet is ready to sear meat, and I have a cooler handle.
so glad to see your comment on cast iron. I don't have the patience to jump through all those cast iron hoops either. My Missen stainless works perfectly fine.
I think the trouble so many people have with cast iron is that their pans simply aren't old and/or well used enough. I use the pans I got from my grandmother, which she got from her grandmother. They are like sheets of black glass. Completely nonstick. For some things, I don't even need to add butter or oil to the pan at all. And they clean up with a swipe of a paper towel. They are perfect for high heat cooking AND low heat cooking. There's no need to preheat an iron pan in the oven. Just start it on the stove top on low heat, and let it get hot that way, until the handle is too hot to touch without a potholder. You don't need to turn up the heat until just before cooking. People debate a lot about whether or not to wash cast iron. It's a moot point, because there's rarely a need. If you have anything stuck to the surface of the pan, scrape it thoroughly with a metal spatula over low heat, until the fond is released and suspended in the fats in the pan. You're done when the spatula slides easily over the entire surface of the pan with no resistance. Over time, scraping also smooths the surface of the pan, eventually making the pan completely smooth and nonstick. Cast iron pans love to be scraped. Scrape, scrape, scrape. With all the material from whatever you were cooking suspended in the oils, you can now just wipe it out. If the oil looks dark, wipe the pan again with a slightly damp paper towel, removing any residue that might leave off flavors. If you really need to wash it, just go ahead and wash it. A well tended pan can tolerate the occasional washing. But NOT in the dishwasher. If you've just bought a new pan, it might take years before they really serve you well. It might be worth your while to see which of your relatives are hoarding the older pans, and negotiate something, lol.
@@nealgrey6485 I suppose this is an example of universal design--something that is intended for people with particular needs ends up benefiting people who are not considered to be in the same group, like a wheelchair ramp at a transit station turning out to be useful for people pulling luggage with wheels.
I recently started going deaf and found out how annoying it is if there's no CC. I don't understand why it's not automatic on youtube, why creators have to turn it on is kind of perplexing. Many similar venues like rumble don't have it at all, so it's nice to have.
Helen is the only maker of real cooking tutorials. she alone actually gives all the information you would need in order that a complete novice can replicate her dish in laboratory conditions
i am baffled that a seasoned cook find so much in this video since i am a amateur, with no cooking school or course behind and find nothing new. In most of her video i find what i already knew or is misleading.
The last message of this video was so helpful, I've spent most of my cooking learning trying to emulate "high heat" or "medium high heat", where getting to know the cooking burners and how my pans reacted to them is so much more important than thinking about knob position. For me one of the most complicated parts of cooking is mastering heat control, and I'll remember your last words here forever, thank you!
I have only started cooking for myself recently and you are the first one I've come across to properly explain and show exactly what is meant by the oil shimmering.
Helen I took a Chinese cooking class. Our instructor’s proverb, “Hot wok, Cold oil” works. The ‘secret’ is to preheat the cast iron wok on a gas burner until a slight wisp of smoke rises from the pan. Yes, it does take a long time. Then add the room temperature sesame oil. Result; no sticking.
The hot wok cold oil in chinese cooking - they change the oil, as in the cold oil thats first pour onto the wok is not meant for cooking, its just to oil the wok. After the first oil is dumped into a bowl, pour in the new cooking oil. Sesame oil isn't for cooking as constant high heat can destroy the flavor, its usually added at the end...
I've been cooking for myself and my family for most of my life, and Helen still teaches me something every video! That wonderbread trick is so clever! Thank you so much
My wife tried to make a type of Russian cheese pancake with little success; it failed twice until she asked Helen for additional specifics about the recipe. Next time, Helen answered in a recipe that was quite delicious. Subtle techniques can produce big differences. Helen is the real deal. We are thinking about some classes with her. Take it up a notch in our cooking skills.
So helpful. I never used to preheat my stainless pans before adding oil then after watching all these You Tube videos that promised that by doing so I could avoid sticking I started to preheat. Often with disastrous results. Thanks Helen. I am going back to starting to heat pan and oil simultaneously.
So glad I found this video. Just seen so many people telling you to do the water test and, just like for you, the water would split up into tiny bubbles after exploding. I could never get it to just form one bubble, like they tell you do. Sure enough, the oil burnt....
I am 47 and I still learnt a lot from a person I can trust 💞 . Thank you Helen. There aren’t enough plain speaking in the world of online cooking for me not to subscribe immediately !
What a very informative and thorough discussion of preheating pans. I love your Wonder bread technique. One thing you missed however, was that many recommend preheating cast iron in the oven where the heat is much more even. This works particularly well for getting a high heat to sear meat. Place the pan in the cold oven, preheat the oven to 500, and when the oven reaches the temp the pan will be evenly preheated. But remember, that handle will be hot!
Thank you for doing these super instructive videos. I have 11 kids and I am a decent cook, but mine has been survival cooking. Now that my youngest is 14 I am enjoying learning what what I do works or doesn't :). I love your recipes too. You are excellent at tips and instruction and good food! And your accent is the bomb.
My grandmother used to put her cast iron pan in the cold oven before she cooked with it and set it to 350 (general medium to medium high) after it was to temp shed let it sit there for about 5-10 minutes. During this preheat she could prep or cook other things. Hope this helps someone
That's an excellent tip. You should avoid placing cast or sheet iron pans on high heat without preheating. Personally, I place my pans on medium heat for about five minutes before cranking up the heat. One benefit is that, on medium, your pan won't get too hot.
Thanks for the video Helen! I only use cast iron and have several pans. I bought the infrared thermometer a couple of years ago and use it every time I cook. First time I used it on my favourite pan I found the middle was 100F hotter than the right edge! Turns out it's the burner b/c every pan is the same. Now when I preheat I know the burner setting to get the right temperature and I just rotate the pan a couple of times. Not perfect but it works well enough for me. Get the infrared and you won't regret it. You can also use it to check your internal oven temperature, the temperature of fat being rendered when you want to go low and slow, the temp of your dehydrator etc. etc. That and a digital meat thermometer are priceless!
I do most of my cooking with cast iron. I never just put a pan on high heat to start with. I start it on low. I heat it low and slow for several minutes, until the handle is hot. I move the oils in the pan around as it's heating, to be sure it heats evenly. If I'm cooking at a higher heat, I wait until shortly before cooking to increase the heat. EDIT: Oh, and if in doubt about how hot the oil/butter is in a pan, try tossing in a breadcrumb. You want to see it sizzle immediately, but not smoke and burn.
Very interesting :-) After about 10 years I finally figured out my Cast Iron fry pan... Sheesh! I have an electric stove and it takes about 15 minutes to heat the pan, depending on what I'm cooking... and the stove's temperature setting... Then, for some foods I use EV Olive Oil, Avocado, Bacon Fat and/or a bunch of other oils... I have never used Ghee, but plan to, as meany of my recipes (East Indian) call for it... To me, cooking is as much an Art as a Science... Great video, thanks :-)
Master Chef Helen Rennie, thank you. What you are teaching us about cooking is truly wonderful. These tips will be useful for cooking experiences for us for many years to come. Again, thank you.
Outstanding advice: the bread test for heat distribution, the oil shimmer test for readiness, using dry meat for less sizzle and better browning, etc. … Thank you so much!
I use cast iron quite a bit on a gas range and keep a copper heat diffuser under the cast iron for this exact reason. Copper being one of the best conductors of heat (aside from pure silver but so expensive), it gets the heat distributed evenly on the cast iron pan and helps mitigate those “hot spots” cast iron is notorious for, especially with gas cooktops. Another great benefit is that it helps achieve a much lower simmer. I have an older gas range that doesn’t have a very good simmer/low flame so the copper plate helps me get a super low and gentle simmer when I need it.
Ahh, that’s it! That’s why my cooking comes out differently (for me, better) on cast iron. The pan’s temp drops less when food is added! It makes so much sense.
One of the most interesting and informative cooking videos I have seen. As questions popped into my mind, you answered them. But the most helpful advice was at the end. Get to know your pans, your fats, your stove and it all works itself out. Thanks so much!
Very nice demonstration. Have never seen anyone do that with the bread before. I've always cooked on electric stoves, but those don't always heat evenly, either. The explanation regarding the different cooking fats was very useful. I've been doing things similarly from years of experience, but it's nice, to get your technique confirmed by a pro 😉
Helen, I haven't watched one of your video's in ages. To be honest I totally forgot about your soothing voice and great food inspriation! I have subscribed to too many channels I don't watch so I have to edit the great channels to keep like your!!! This pan video was REALLY good!!!
Have one good quality cast iron pan, and one good quality stainless steel (copper bottom). That's all I have! Got a universal lid that fits both. On gas, on electrical and even open coals, there will always be hotspots. Same goes for any oven, even the "professional" ones they tell you "heats evenly" is a load of rubbish! My oven has a hotspot top-right which can be up to 90 degrees at max (290) then the rest of the oven. Trial and error. Love this video for its brutal honesty.
I have completely solved this problem by using the Breville Control Freak. It is a stand alone induction heater which not only accurately measures the temperature of the pan, but will keep it constant at whatever temperature you set. It has really changed my cooking.
I work in so many jobs were you have to be constantly aware of the time i dont need timer or thermometer. I use mostly cast iron and lard so i know when its hot just by looking on it. Also i am in sync with my burner so i know what position result in what heat and judge by the sound of the food. Except baking and sweet cooking i dont measure or time anything else, usually dont even need a recipe most of the time and use cook book more of a inspiration the guide. Positive is i work fast and food is rarely subpar, downside same dish with same ingrediencies taste always different. At least its never boring
Slightly different learning process for me (intuitive), was using popcorn. The objective was to pop every kernel without burning or smoking the oil. I learned to regulate the heat by moving the pan and the popcorn, while hearing the popping sound.
All my skillets are cast iron. I cook eggs and fish all the time: preheat at med-low for 10+ minutes until about 300F. Add butter JUST before the eggs or fish and they won't stick.
@@frizzen I don’t understand… Are you cooking the bacon in the same pan? Are you preheating it before you cook your bacon? Or is cooking the bacon your way of preheating it?
This is really interesting. I guess I’ve never thought about the “science” of preheating a pan. I cook with cast iron a lot and I have definitely noticed the spotty preheating. On my stove, the center stays much cooler and needs more time to preheat than the outer edges. I think I will try the Wonder Bread technique to see if I can more accurately time the even preheating of the entire pan surface.
I use electric stoves (that's what I grew up with) and I set it on a 2 setting for a few minutes (3-5) to get it started. Then up to a higher setting to sauté or even higher to sear and wait 2-3 minutes or more. I use warm-up for prep. I have cast iron pans that my great grandmother used that will never die. Faster is not always better. I love this channel.
One thing I never see people talk about is the thing that Cast Iron is really truly good for. Heat Emissivity. As in it is very, very good, at _giving off_ heat. Once properly pre-heated, it is fantastic at just dumping the heat off into the food or oil. IIRC Serious Eats did a great workup on it.
Because it is so heat-radiative, it also cooks food more evenly than an aluminium. It emits so much heat that the heat reaches the centre of the food faster than in a less radiative pan. So making stews, steaks etc. in a cast iron pan is faster, but it's less suitable for something which is thinner, like omelettes or pancakes. Stir frying is more suited to cast iron generally (this is up for debate but I prefer cast iron) as I find it heats the food more evenly.
@@aolson1111 Read what I wrote. "heats the food more evenly" is not the same as "heats more evenly". The pan itself heats unevenly, but due to its radiative properties, it cooks the food faster - heating the food more evenly.
I could watch and listen to you all day! I also learned and now understand more about all my different frying pans. Iron pans are my preferred tool for cooking, and I don't mind waiting for it to completely heat up. I avoid using aluminum pans and Teflon or coated pans because of contamination. Thank you for sharing!
I have no idea who this lady is, but I think I love her a little bit... I've always used the splash of water in my stainless pains to test and thought that you added oil after the pan heated up. Thanks for teaching me something new!
Thank you for your channel. My personal experience has shown that the water test in a hot pan is a very bad idea. Even pre heating can cause dangerous oil splashes. but room temperature oil into a cold pan which is then heated is best, it takes longer, but it's worth the wait, it's safer and then you can take a toothpick or chop stick to see if little bubbles form on it, that usually means it's at the right temperature.
Really good video. So many caveats with all of these pointers, but in general it really on point. Totally touches on why not many kitchens use cast iron; "time".
Really good information. It's pretty important to bring cast iron up to temp over lower heat. Enameled ware in particular isn't really meant to be preheated dry. I've seen the enamel crack and flake off. The only thing I've really browned in my dutch oven is a pot roast. Most of the times I use it for soups, stews and braising where the low and slow heat retention works best. It's all about the right tool for the job.
I like this: it's about the basic and specific personal aspect - before you can cook or follow a recipe you really need to know/ understand your pans, stove, oven or whatever - then you can tweak or adjust recipe instructions accordingly. Jeez - how come this isn't cooking 101 on every chef channel?
Hi Helen. What a great video. I have been cooking and watching videos for years but no-one has ever explained this topic quite this way. You have actually confirmed some of my thoughts and introduced concerns for others... Cast iron not heating up evenly being the one that comes to mind. Who knew?? But in any event, keep the great videos coming. I always learn something. Thanks again.
Regarding the oils and butter burning temperatures: you can mix a high temp oil with butter or extra virgin oil. This gives you the flavor of the lower temp oil or butter, but still allows you to cook at higher temperatures without burning the oil.
Fantastic information! I really like the idea of testing the heating of my different pans with the white bread. Thank you very much for making this video and sharing your knowledge.
Thank you so much for telling the truth about Cast Iron. I have stopped using it for the reasons you speak of. My search for the right pan has lead me to using Granite pans and I have way better results. They are virtual stick-free and plus, they are very easy to clean. I enjoy your videos very much, thx again!
I must say you may be the best on UA-cam for recipes and reviews. I just came across your videos and you are very good at explaining " how things work and how to use a recipe" So I'm looking forward to searching through all your recipes since I'm subscribed to your channel. Keep up the good work, you're delightful to listen to!
This may finally be the explanation why my results are so hit and miss. Sometimes I get a lovely browning effect. Sometimes not. All the variables are the same... _except_ I never paid attention to the pre-heating differences that you have explained so beautifully here. Thanks!
I have one Teflon pan, it’s only used for French omelets, I put a 1/8” of water in the bottom of the pan, when the whole surface is bubbling, I pour it out then add butter, once it melts and bubbles, I add my beaten eggs. Makes for the perfect temp for French omelets every time.
Well thought out and useful explanation, subscribed. Would have loved to see how evenly a copper skillet heated. Perhaps the best way to see how all parts of a pan are heating is a FLIR camera if you have access to one.
Hunters use a ATN 4k night scope, but they're about $2,500 and up...ask my son-in-law. Personally I've got the Autel Evo Robotics drone and opted for the 8k camera rather than the dual FLIR one used to find lost kids/people in the forest.
I usually look at the viscosity of the oil in the pan. As the oil heats up it will end up less viscous and will flow more easily as you tilt the pan. As you mentioned, the smoking serves as a good indication of when it's too hot as well.
I just discovered your channel today (your beef short ribs recipe). I was so impressed I started watching your other posts. I've been cooking for many years (not a novice) and in the the last couple hours I have learned so much from you. Looking forward to watching all your videos!
As always, no nonsense, practical advice, explained clearly. I love my heirloom cast iron items, but I recently bought an inexpensive set of enameled non stick aluminum cookware and am very pleased with its responsiveness and even cooking, not to mention the non stick. My only complaint is that there is less friction in the surface, so the food doesn’t flip over while stirring. I need to use tongs instead!
You broke me me at drosophila melanogaster. My father was a linguist and he translated that as a black bellied $h!t eater which made high school biology a little bit challenging because it's never proper to laugh at your teacher. He also called Wonder bread "whipped air and nylon" which I suspect aligns with your view. He certainly would have been delighted by your use of Wonder bread as a scientific measuring device. As a math and chemistry undergrad who ended up turning to the dark side as a lawyer, I cannot tell you how much I have enjoyed and do enjoy your channel. With the nonsense we've been surviving for the past year and a half I think you should expect that there's a life or two you have changed or saved by doing what you do. It certainly has helped me out of the depression doldrums regularly. I am very grateful. Your family is lucky to have you. I'm guessing you're lucky to have your family as well, but I don't know them. ❤️🙏
I really love your channel, you always out do yourself to think outside the box. I tried the sous vide pan seared marinated chicken recipe was amazed at the results. I was initially skeptical but you were on the money with your instruction and tips. Thank you
I love my cast Iron, but today you taught me that I'm using it upside down. I have been placing meat in the pan with the thickest part in the center, thinking that would be the hottest spot, and now I know it's the coolest! I am going to go cook a chicken breast now, armed with this new knowledge. I'll beat that pan yet!
"Also the Wonder Bread is a much cheaper than even renting a thermal camera and most people don't even know where to get one if they wanted to reproduce vaht I am doing."
Wow ... FYI ... Here in the USA Wonder-Bread went out of business! The factory in San Francisco occupied approximately 3 acres but that was about 16 years ago! I have not seen Wonder-Bread in 16 plus years. Wonder-Bread brings back a lot of wonderful childhood memories! Outside of your video I don't know if I will ever see that product in real life again! Times change! I will have to buy an off brand "white bread" for .50 cents to perform your test. Thanks for the content and the trip down memory lane!
Hi. Have taken note of chefs saying putting oil in a cold pan will result in a 'gummy' consistency after it warms. Apparently they want a rapid heating for the oil. Oh well. You look marvelous. ❤🌵
Many people asked what I think about preheating cast iron in the oven. Yes, that works great and if I plan to use my pan to cook in the oven, I put it in at the same time that I turn on my oven. BUT if you plan to sear a steak, chicken, fish, etc on the stove top, turning on the oven for 30 min and remembering to do that seems completely impractical for me (especially if I need it for something else at a different temp). The reason I am guessing that many people find cast iron so superior and are willing to jump through all the hoops in order to use it is that their stovetops kind of suck. On a gas burner with good output, stainless performs great. But here are some situations where stainless might perform a lot worse than cast iron:
1) wimpy gas burners
2) electric or induction flat top burners and slightly warped pans that don't make perfect contact with the burner
This happens to me in vacation rentals all the time ;) In those cases, using a cast iron pan and preheating it in the oven for 30 min would be worth the trouble.
Nice presentation!
My method for preheating a cast iron skillet on a gas stove (doesn't work so well with carbon steel due to the angled handle) is to set it upside down over the flame at medium heat for 5 minutes. The stovetop grate gives the flame breathing room. The sides of the pan contain more of the heat, transferring it to the skillet, not the kitchen. This method saves tremendously on gas and time compared to 30 minutes in the oven. After this treatment the skillet is ready to sear meat, and I have a cooler handle.
Lp
so glad to see your comment on cast iron. I don't have the patience to jump through all those cast iron hoops either. My Missen stainless works perfectly fine.
Just use a carbon steel pan like they use in professional European kitchens and Chinese woks.
I think the trouble so many people have with cast iron is that their pans simply aren't old and/or well used enough. I use the pans I got from my grandmother, which she got from her grandmother. They are like sheets of black glass. Completely nonstick. For some things, I don't even need to add butter or oil to the pan at all. And they clean up with a swipe of a paper towel. They are perfect for high heat cooking AND low heat cooking.
There's no need to preheat an iron pan in the oven. Just start it on the stove top on low heat, and let it get hot that way, until the handle is too hot to touch without a potholder. You don't need to turn up the heat until just before cooking.
People debate a lot about whether or not to wash cast iron. It's a moot point, because there's rarely a need. If you have anything stuck to the surface of the pan, scrape it thoroughly with a metal spatula over low heat, until the fond is released and suspended in the fats in the pan. You're done when the spatula slides easily over the entire surface of the pan with no resistance. Over time, scraping also smooths the surface of the pan, eventually making the pan completely smooth and nonstick. Cast iron pans love to be scraped. Scrape, scrape, scrape. With all the material from whatever you were cooking suspended in the oils, you can now just wipe it out. If the oil looks dark, wipe the pan again with a slightly damp paper towel, removing any residue that might leave off flavors. If you really need to wash it, just go ahead and wash it. A well tended pan can tolerate the occasional washing. But NOT in the dishwasher.
If you've just bought a new pan, it might take years before they really serve you well. It might be worth your while to see which of your relatives are hoarding the older pans, and negotiate something, lol.
Thanks once again for having actual captions for the Deaf. I discovered for channel owners you can see how many viewers watch with captions on,
While I hear adequately, many times I cannot understand a word because of the pronunciation. I, also, appreciate the closed captions.
@@nealgrey6485 I suppose this is an example of universal design--something that is intended for people with particular needs ends up benefiting people who are not considered to be in the same group, like a wheelchair ramp at a transit station turning out to be useful for people pulling luggage with wheels.
How about the Riverside California School for the Deaf football team this year? What a ride!
I recently started going deaf and found out how annoying it is if there's no CC. I don't understand why it's not automatic on youtube, why creators have to turn it on is kind of perplexing. Many similar venues like rumble don't have it at all, so it's nice to have.
@@cukka99 yes and one can search the transcript or re-read missed parts too.
Helen is the only maker of real cooking tutorials. she alone actually gives all the information you would need in order that a complete novice can replicate her dish in laboratory conditions
I am a seasoned cook (50 yrs.) and I learn so much from your videos. I especially like that you demonstrate the "art" with the "science.' Thank you.
i am baffled that a seasoned cook find so much in this video since i am a amateur, with no cooking school or course behind and find nothing new. In most of her video i find what i already knew or is misleading.
@@scasny Whatever!
I've seen so many cooks on UA-cam. You are easily one of the best. Clear messages, explained logically, coherently and intelligently. Thanks so much!
First time I’ve watched this lady and she had me at Wonder Bread being the chef’s equivalent of fruit flies for biologists. Hilarious. 👍🏻
She is obviously a very well informed person.
I agree… “wonder bread”
They called their bread wonder…🤔💭
I wonder why😆
@@mollysimmons2960 Because it will be used by wonder woman. No wonder.
That she knows about our fruit flies is a good omen... xD
Brilliant, actually.
This wonder bread test is freaking genius! Genius!!! Thanks, Helen... thanks!
The last message of this video was so helpful, I've spent most of my cooking learning trying to emulate "high heat" or "medium high heat", where getting to know the cooking burners and how my pans reacted to them is so much more important than thinking about knob position. For me one of the most complicated parts of cooking is mastering heat control, and I'll remember your last words here forever, thank you!
Never look at the knob on a gas stove. Look at the flame. It will tell you exactly where the heat is going and how much is going there.
First time watching one of her videos... this lady is AMAZING!!!! a breath of fresh air!
I have only started cooking for myself recently and you are the first one I've come across to properly explain and show exactly what is meant by the oil shimmering.
Helen I took a Chinese cooking class. Our instructor’s proverb, “Hot wok, Cold oil” works. The ‘secret’ is to preheat the cast iron wok on a gas burner until a slight wisp of smoke rises from the pan. Yes, it does take a long time. Then add the room temperature sesame oil. Result; no sticking.
The hot wok cold oil in chinese cooking - they change the oil, as in the cold oil thats first pour onto the wok is not meant for cooking, its just to oil the wok. After the first oil is dumped into a bowl, pour in the new cooking oil. Sesame oil isn't for cooking as constant high heat can destroy the flavor, its usually added at the end...
I love this scientific approach to cooking, Almost as much as I love your charming accent! Bravo!
I've been cooking for myself and my family for most of my life, and Helen still teaches me something every video! That wonderbread trick is so clever! Thank you so much
One of the clearest, most informative videos I've ever seen. Thank you!
It’s like you’re a spy in the culinary world to help the home cooks find this I credible information
My wife tried to make a type of Russian cheese pancake with little success; it failed twice until she asked Helen for additional specifics about the recipe. Next time, Helen answered in a recipe that was quite delicious. Subtle techniques can produce big differences. Helen is the real deal. We are thinking about some classes with her. Take it up a notch in our cooking skills.
So helpful. I never used to preheat my stainless pans before adding oil then after watching all these You Tube videos that promised that by doing so I could avoid sticking I started to preheat. Often with disastrous results. Thanks Helen. I am going back to starting to heat pan and oil simultaneously.
So glad I found this video. Just seen so many people telling you to do the water test and, just like for you, the water would split up into tiny bubbles after exploding. I could never get it to just form one bubble, like they tell you do. Sure enough, the oil burnt....
I am 47 and I still learnt a lot from a person I can trust 💞 . Thank you Helen. There aren’t enough plain speaking in the world of online cooking for me not to subscribe immediately !
What a very informative and thorough discussion of preheating pans. I love your Wonder bread technique. One thing you missed however, was that many recommend preheating cast iron in the oven where the heat is much more even. This works particularly well for getting a high heat to sear meat. Place the pan in the cold oven, preheat the oven to 500, and when the oven reaches the temp the pan will be evenly preheated. But remember, that handle will be hot!
This information is so useful! These are the kind of videos I keep looking for online and don’t find. Thanks Helen.
The BEST tutorial on UA-cam! Thank you!
Thank you for doing these super instructive videos. I have 11 kids and I am a decent cook, but mine has been survival cooking. Now that my youngest is 14 I am enjoying learning what what I do works or doesn't :). I love your recipes too. You are excellent at tips and instruction and good food! And your accent is the bomb.
Wow 11 kids! That's awesome. Good for you and God bless you and your family
@@myahgormley9788 He has :). Lots of work, but I'd do it all again.
Foster parent?
A++ super good content. Thorough, practical, well-explained, no fluff. Great video!
My grandmother used to put her cast iron pan in the cold oven before she cooked with it and set it to 350 (general medium to medium high) after it was to temp shed let it sit there for about 5-10 minutes. During this preheat she could prep or cook other things. Hope this helps someone
That's an excellent tip. You should avoid placing cast or sheet iron pans on high heat without preheating.
Personally, I place my pans on medium heat for about five minutes before cranking up the heat.
One benefit is that, on medium, your pan won't get too hot.
Thanks for the video Helen! I only use cast iron and have several pans. I bought the infrared thermometer a couple of years ago and use it every time I cook. First time I used it on my favourite pan I found the middle was 100F hotter than the right edge! Turns out it's the burner b/c every pan is the same. Now when I preheat I know the burner setting to get the right temperature and I just rotate the pan a couple of times. Not perfect but it works well enough for me. Get the infrared and you won't regret it. You can also use it to check your internal oven temperature, the temperature of fat being rendered when you want to go low and slow, the temp of your dehydrator etc. etc. That and a digital meat thermometer are priceless!
You remind me a lot of my grandma when she was young. So soothing to watch your videos.
Helen, you are so impressive! Your analysis is so nuanced!
You are easily the most well spoken and knowledgeable cooking instructor I have seen.
...and she is purdy!
I do most of my cooking with cast iron. I never just put a pan on high heat to start with. I start it on low. I heat it low and slow for several minutes, until the handle is hot. I move the oils in the pan around as it's heating, to be sure it heats evenly. If I'm cooking at a higher heat, I wait until shortly before cooking to increase the heat.
EDIT: Oh, and if in doubt about how hot the oil/butter is in a pan, try tossing in a breadcrumb. You want to see it sizzle immediately, but not smoke and burn.
Very interesting :-) After about 10 years I finally figured out my Cast Iron fry pan... Sheesh! I have an electric stove and it takes about 15 minutes to heat the pan, depending on what I'm cooking... and the stove's temperature setting... Then, for some foods I use EV Olive Oil, Avocado, Bacon Fat and/or a bunch of other oils... I have never used Ghee, but plan to, as meany of my recipes (East Indian) call for it... To me, cooking is as much an Art as a Science... Great video, thanks :-)
Helen I love you!!! You are an excellent teacher and story teller, not to mention a great cook, mmmmwah! 😘
Master Chef Helen Rennie, thank you. What you are teaching us about cooking is truly wonderful. These tips will be useful for cooking experiences for us for many years to come. Again, thank you.
Greetings from southcentral Texas USA 🇺🇸 and be very very safe
Wishing you a blessed happy 😃 day
Greetings: Enormous Hug 🤗, Love ❤️; be very, very, very safe and, in thanksgiving, wishing you a blessed wonderful glorious happy 😃 day
Helen, I LOVE learning from you. I am only a home cook for my family but I've learnt soooooo much from you. Thank you 💝
Outstanding advice: the bread test for heat distribution, the oil shimmer test for readiness, using dry meat for less sizzle and better browning, etc. … Thank you so much!
I use cast iron quite a bit on a gas range and keep a copper heat diffuser under the cast iron for this exact reason. Copper being one of the best conductors of heat (aside from pure silver but so expensive), it gets the heat distributed evenly on the cast iron pan and helps mitigate those “hot spots” cast iron is notorious for, especially with gas cooktops.
Another great benefit is that it helps achieve a much lower simmer. I have an older gas range that doesn’t have a very good simmer/low flame so the copper plate helps me get a super low and gentle simmer when I need it.
Ahh, that’s it! That’s why my cooking comes out differently (for me, better) on cast iron. The pan’s temp drops less when food is added! It makes so much sense.
One of the most interesting and informative cooking videos I have seen. As questions popped into my mind, you answered them. But the most helpful advice was at the end. Get to know your pans, your fats, your stove and it all works itself out. Thanks so much!
You are delightful to listen to. Your accent & pleasant style is a breath of fresh air for me. Commented->Liked->Subscribed
This is my 1st video that I have watched of yours I'm gonna go after more please keep making them
I loved this video. Even though I knew most of these details before, how you connected and explained them sort of connected all the dots for me,
Very nice demonstration. Have never seen anyone do that with the bread before. I've always cooked on electric stoves, but those don't always heat evenly, either.
The explanation regarding the different cooking fats was very useful. I've been doing things similarly from years of experience, but it's nice, to get your technique confirmed by a pro 😉
Helen, I haven't watched one of your video's in ages. To be honest I totally forgot about your soothing voice and great food inspriation! I have subscribed to too many channels I don't watch so I have to edit the great channels to keep like your!!! This pan video was REALLY good!!!
Very succinctly stated. Lots of these questions I've had and sort of experimented with. To have it all laid out as such was splendid!
Have one good quality cast iron pan, and one good quality stainless steel (copper bottom). That's all I have! Got a universal lid that fits both. On gas, on electrical and even open coals, there will always be hotspots. Same goes for any oven, even the "professional" ones they tell you "heats evenly" is a load of rubbish! My oven has a hotspot top-right which can be up to 90 degrees at max (290) then the rest of the oven. Trial and error. Love this video for its brutal honesty.
Pleasant voice, nice flowing presentation and style. Thanks for making this video!
I have completely solved this problem by using the Breville Control Freak. It is a stand alone induction heater which not only accurately measures the temperature of the pan, but will keep it constant at whatever temperature you set. It has really changed my cooking.
I work in so many jobs were you have to be constantly aware of the time i dont need timer or thermometer. I use mostly cast iron and lard so i know when its hot just by looking on it. Also i am in sync with my burner so i know what position result in what heat and judge by the sound of the food. Except baking and sweet cooking i dont measure or time anything else, usually dont even need a recipe most of the time and use cook book more of a inspiration the guide. Positive is i work fast and food is rarely subpar, downside same dish with same ingrediencies taste always different. At least its never boring
Slightly different learning process for me (intuitive), was using popcorn. The objective was to pop every kernel without burning or smoking the oil. I learned to regulate the heat by moving the pan and the popcorn, while hearing the popping sound.
All my skillets are cast iron. I cook eggs and fish all the time: preheat at med-low for 10+ minutes until about 300F. Add butter JUST before the eggs or fish and they won't stick.
Good Lord! That is a long time to wait to cook eggs.
@@anti-ethniccleansing465 I cook bacon first, then add it to my eggs, so no waiting at all.
@@frizzen
I don’t understand… Are you cooking the bacon in the same pan? Are you preheating it before you cook your bacon? Or is cooking the bacon your way of preheating it?
@@anti-ethniccleansing465 separate pans, the eggs will stick otherwise.
Nothing beats a well maintained cast iron skillet.
This is really interesting. I guess I’ve never thought about the “science” of preheating a pan. I cook with cast iron a lot and I have definitely noticed the spotty preheating. On my stove, the center stays much cooler and needs more time to preheat than the outer edges. I think I will try the Wonder Bread technique to see if I can more accurately time the even preheating of the entire pan surface.
Why did you use quotes around science? It's literally observable, repeatable, and useful to make predictions, the exact definiton of science.
I preheat cast iron in the oven so it is more even.
@@therandomstranger3951 This! The best way to evenly preheat cast iron is in the oven. Just be aware to not burn your hands.
I use electric stoves (that's what I grew up with) and I set it on a 2 setting for a few minutes (3-5) to get it started. Then up to a higher setting to sauté or even higher to sear and wait 2-3 minutes or more. I use warm-up for prep. I have cast iron pans that my great grandmother used that will never die. Faster is not always better. I love this channel.
@@kiltedcripple He’s not using quotes to say “like science but exactly science,” he’s using it for emphasis.
One thing I never see people talk about is the thing that Cast Iron is really truly good for.
Heat Emissivity. As in it is very, very good, at _giving off_ heat. Once properly pre-heated, it is fantastic at just dumping the heat off into the food or oil.
IIRC Serious Eats did a great workup on it.
Because it is so heat-radiative, it also cooks food more evenly than an aluminium. It emits so much heat that the heat reaches the centre of the food faster than in a less radiative pan.
So making stews, steaks etc. in a cast iron pan is faster, but it's less suitable for something which is thinner, like omelettes or pancakes. Stir frying is more suited to cast iron generally (this is up for debate but I prefer cast iron) as I find it heats the food more evenly.
@@Blobbyo25 No, it absolutely does not heat evenly. It heats less evenly than any other pan.
@@aolson1111 Read what I wrote.
"heats the food more evenly" is not the same as "heats more evenly".
The pan itself heats unevenly, but due to its radiative properties, it cooks the food faster - heating the food more evenly.
I could watch and listen to you all day! I also learned and now understand more about all my different frying pans. Iron pans are my preferred tool for cooking, and I don't mind waiting for it to completely heat up. I avoid using aluminum pans and Teflon or coated pans because of contamination. Thank you for sharing!
I have no idea who this lady is, but I think I love her a little bit... I've always used the splash of water in my stainless pains to test and thought that you added oil after the pan heated up. Thanks for teaching me something new!
Thank you for your channel. My personal experience has shown that the water test in a hot pan is a very bad idea. Even pre heating can cause dangerous oil splashes. but room temperature oil into a cold pan which is then heated is best, it takes longer, but it's worth the wait, it's safer and then you can take a toothpick or chop stick to see if little bubbles form on it, that usually means it's at the right temperature.
Completely agree! Happy New Year 2022 :)
as usual hr is great in breaking down what happens. ive learnt so much from her over the years. rigorous practical and helpful. gratitude.
This is amazing! You're amazing! Your unique, straightforward, and graceful explanations are a delight to watch, thank you.
Really good video. So many caveats with all of these pointers, but in general it really on point.
Totally touches on why not many kitchens use cast iron; "time".
this was so helpful!! i've been heating pans by putting the oil in and waiting for it to smoke :x
Very good information Helen. This week we’re switching our worn out … used way too long … non-stick skillets. This video was very helpful, thanks!
Same! The perfect timing :) such a pleasure to renew cooking pans!
Really good information. It's pretty important to bring cast iron up to temp over lower heat. Enameled ware in particular isn't really meant to be preheated dry. I've seen the enamel crack and flake off. The only thing I've really browned in my dutch oven is a pot roast. Most of the times I use it for soups, stews and braising where the low and slow heat retention works best. It's all about the right tool for the job.
Woww... I felt like I just attended a class.... Such wonderful information and all in such short time.
I like this: it's about the basic and specific personal aspect - before you can cook or follow a recipe you really need to know/ understand your pans, stove, oven or whatever - then you can tweak or adjust recipe instructions accordingly. Jeez - how come this isn't cooking 101 on every chef channel?
Hi Helen.
What a great video. I have been cooking and watching videos for years but no-one has ever explained this topic quite this way. You have actually confirmed some of my thoughts and introduced concerns for others... Cast iron not heating up evenly being the one that comes to mind. Who knew?? But in any event, keep the great videos coming. I always learn something. Thanks again.
Regarding the oils and butter burning temperatures: you can mix a high temp oil with butter or extra virgin oil. This gives you the flavor of the lower temp oil or butter, but still allows you to cook at higher temperatures without burning the oil.
Brilliant. Thank you so much. Years of confusion - Gone!
Fantastic information! I really like the idea of testing the heating of my different pans with the white bread. Thank you very much for making this video and sharing your knowledge.
So well done. Packed with accurate information which is presented in a concise and very enjoyable fashion!!
Thank you so much for telling the truth about Cast Iron. I have stopped using it for the reasons you speak of. My search for the right pan has lead me to using Granite pans and I have way better results. They are virtual stick-free and plus, they are very easy to clean. I enjoy your videos very much, thx again!
What a lovely lady. You’re a wonderful wealth of information. Thank you 🙏🏼
I must say you may be the best on UA-cam for recipes and reviews. I just came across your videos and you are very good at explaining " how things work and how to use a recipe" So I'm looking forward to searching through all your recipes since I'm subscribed to your channel. Keep up the good work, you're delightful to listen to!
This may finally be the explanation why my results are so hit and miss. Sometimes I get a lovely browning effect. Sometimes not. All the variables are the same... _except_ I never paid attention to the pre-heating differences that you have explained so beautifully here. Thanks!
I have one Teflon pan, it’s only used for French omelets, I put a 1/8” of water in the bottom of the pan, when the whole surface is bubbling, I pour it out then add butter, once it melts and bubbles, I add my beaten eggs. Makes for the perfect temp for French omelets every time.
Well thought out and useful explanation, subscribed.
Would have loved to see how evenly a copper skillet heated. Perhaps the best way to see how all parts of a pan are heating is a FLIR camera if you have access to one.
Hunters use a ATN 4k night scope, but they're about $2,500 and up...ask my son-in-law.
Personally I've got the Autel Evo Robotics drone and opted for the 8k camera rather than the dual FLIR one used to find lost kids/people in the forest.
Very new to the channel. I am making your caramelized cabbage and I am super impressed with you.
Thank you, for this tutorial. Your instructions were clear and precise.
I usually look at the viscosity of the oil in the pan. As the oil heats up it will end up less viscous and will flow more easily as you tilt the pan. As you mentioned, the smoking serves as a good indication of when it's too hot as well.
Thanks, Helen! Your recommendations make a lot of sense.
Wonderful practical advice. Thank you. BTW. Your voice is so soothing without all of the side effects of Valium. ;)
So many great explained concepts and tips here. You're a great teacher!
I just discovered your channel today (your beef short ribs recipe). I was so impressed I started watching your other posts. I've been cooking for many years (not a novice) and in the the last couple hours I have learned so much from you. Looking forward to watching all your videos!
I love this channel. Thank you Helen ❤️.
This was outstanding. Thanks for some really clear, incisive, and helpful advice!
Helen, you are simply great!
Dangit Helen, 10 seconds into this video and you've already taught me something very useful. I'll have to pass this tip onto my family. Amazing
Thank you for being such a jewel of cooking.
As always, no nonsense, practical advice, explained clearly.
I love my heirloom cast iron items, but I recently bought an inexpensive set of enameled non stick aluminum cookware and am very pleased with its responsiveness and even cooking, not to mention the non stick. My only complaint is that there is less friction in the surface, so the food doesn’t flip over while stirring. I need to use tongs instead!
I am totally in love with your channel SO many great tricks. Ty much love from Miami
Wow what a informative approach! I love the scientific-ish explanation, easy to digest for a rookie. Thank you so much ❤
Learned so much in this video. You've made me a fan.
thank you for the tutorial mam, it is very useful, good luck and always healthy
I love the wonder bread idea. A lot depends on your heat source as well. Induction cookware has very even heating on the bottom of the pan.
You broke me me at drosophila melanogaster. My father was a linguist and he translated that as a black bellied $h!t eater which made high school biology a little bit challenging because it's never proper to laugh at your teacher. He also called Wonder bread "whipped air and nylon" which I suspect aligns with your view. He certainly would have been delighted by your use of Wonder bread as a scientific measuring device.
As a math and chemistry undergrad who ended up turning to the dark side as a lawyer, I cannot tell you how much I have enjoyed and do enjoy your channel.
With the nonsense we've been surviving for the past year and a half I think you should expect that there's a life or two you have changed or saved by doing what you do. It certainly has helped me out of the depression doldrums regularly. I am very grateful. Your family is lucky to have you. I'm guessing you're lucky to have your family as well, but I don't know them. ❤️🙏
I really love your channel, you always out do yourself to think outside the box. I tried the sous vide pan seared marinated chicken recipe was amazed at the results. I was initially skeptical but you were on the money with your instruction and tips. Thank you
I love my cast Iron, but today you taught me that I'm using it upside down. I have been placing meat in the pan with the thickest part in the center, thinking that would be the hottest spot, and now I know it's the coolest! I am going to go cook a chicken breast now, armed with this new knowledge. I'll beat that pan yet!
Maybe not - the center is the coolest on Helen's gas stove. On yours? Get a loaf of Wonder...
"Also the Wonder Bread is a much cheaper than even renting a thermal camera and most people don't even know where to get one if they wanted to reproduce vaht I am doing."
Wow ... FYI ... Here in the USA Wonder-Bread went out of business! The factory in San Francisco occupied approximately 3 acres but that was about 16 years ago! I have not seen Wonder-Bread in 16 plus years. Wonder-Bread brings back a lot of wonderful childhood memories! Outside of your video I don't know if I will ever see that product in real life again! Times change! I will have to buy an off brand "white bread" for .50 cents to perform your test. Thanks for the content and the trip down memory lane!
Since Helen mentions Ghee, Tallow is a good option too, with a high smoke point, and much cheaper.
Wow learnt so much in just over 12 mins spot on top tutorial 👍
This is an awesome video as are all your videos. Thanks! You’re making me a better cook. 👍
GREAT TEACHER & GREAT VOICE
Hi. Have taken note of chefs saying putting oil in a cold pan will result in a 'gummy' consistency after it warms. Apparently they want a rapid heating for the oil.
Oh well. You look marvelous. ❤🌵