Stainless steel changes color from high temperature. At 430 degree F it changes to gold color, 500 degree F it is brown color, 590 degree F it is blue color. That is why most people say only use low and medium heat when cooking with stainless steel. The change in color is a form a surface oxidation from high heat and is not an oil stain so household detergent would not get rid of the so call stain. Harsh scrubbing agent will polish out the oxidized layer and return the surface to new condition. Flat bottom stainless steel pan or skillet are great for frying egg, searing steaks, and chops. However, a stainless steel wok, no matter how well you preheat it, is not quite suitable for Chinese style stir fry when you toss and flip the food up and down, the side never get to the same temperature as the bottom and food will stick. I cook mostly with cast iron and carbon steel because they both can be seasoned to pretty much non-stick and they retain heat better. I do have a few stainless steel cookware but they are used for boiling water or cooking food with acidic sauce. Almost forgot to say: you are very pretty and you did a very good presentation.
😱😱 This is the most professional and scientific comment I’ve had so far on this channel. I wish I could present that as clearly as you have written in the comment. Thanks so much for the explanation. If you don’t mind, I would like to pin this comment to the top so everyone could broaden their knowledge. Thanks sooooo much🙏🏻🙏🏻😊 And thanks so much for all the kind words. I am totally flattered☺️
would you recommend cast iron from Le Cruset? I am looking for a wok that can goes into the dishwasher and I had my eyes on a French stainless steel brand Cristel at first, but now you made me think twice.
I have a Le Creuset cast iron wok and a Fissler stainless steel wok. They are both of very good quality and could be durable for even decades. If you could handle stainless steel cookware well, I am more on Team Stainless Steel. Stainless steel wok heats up faster and it’s ideal for stir-frying. The material itself is not picky on what you cook (acidic food inclusive). Plus, it’s usually more dishwasher-safe. And I browsed through the Internet, Cristel delivers a decent quality in stainless steel cookware. However, it’s not cast iron wok being unsatisfactory. It is usually heavier but retains heat almost to perfection. Good for cooking stews or braising meat for hrs. But cast irons are not ideal in cooking acidic food. Though brands like Le Creuset or Staub make their cast iron woks dishwasher-safe, they still recommend users to handwash their cookware to better preserve their quality. So that’s my opinion. Frankly, it’s gonna be a hard choice for me.
1:57 The biggest issue with copper is actually not that it oxidizes with air, but that it could leech into the food especially when cooking acidic food. Copper is toxic, and prolonged exposure to human is harmful. That's why most copper cookware is usually lined with tin, silver, or steel to prevent direct contact between food and the copper material. Aluminium can also leech into acidic food as well (but it's not as toxic as copper) which is why it's also rare to see raw aluminium cookware (most are anodized or non-stick coated).
i still like my stainless steel wok as it requires less maintenance than carbon steel wok and is lighter than cast iron, although the wok hei is not as good.
Stainless steel changes color from high temperature. At 430 degree F it changes to gold color, 500 degree F it is brown color, 590 degree F it is blue color. That is why most people say only use low and medium heat when cooking with stainless steel. The change in color is a form a surface oxidation from high heat and is not an oil stain so household detergent would not get rid of the so call stain. Harsh scrubbing agent will polish out the oxidized layer and return the surface to new condition. Flat bottom stainless steel pan or skillet are great for frying egg, searing steaks, and chops. However, a stainless steel wok, no matter how well you preheat it, is not quite suitable for Chinese style stir fry when you toss and flip the food up and down, the side never get to the same temperature as the bottom and food will stick. I cook mostly with cast iron and carbon steel because they both can be seasoned to pretty much non-stick and they retain heat better. I do have a few stainless steel cookware but they are used for boiling water or cooking food with acidic sauce. Almost forgot to say: you are very pretty and you did a very good presentation.
😱😱 This is the most professional and scientific comment I’ve had so far on this channel. I wish I could present that as clearly as you have written in the comment. Thanks so much for the explanation. If you don’t mind, I would like to pin this comment to the top so everyone could broaden their knowledge. Thanks sooooo much🙏🏻🙏🏻😊
And thanks so much for all the kind words. I am totally flattered☺️
@@McFattyHK you are welcome and by all means share the knowledge.
would you recommend cast iron from Le Cruset? I am looking for a wok that can goes into the dishwasher and I had my eyes on a French stainless steel brand Cristel at first, but now you made me think twice.
I have a Le Creuset cast iron wok and a Fissler stainless steel wok. They are both of very good quality and could be durable for even decades. If you could handle stainless steel cookware well, I am more on Team Stainless Steel. Stainless steel wok heats up faster and it’s ideal for stir-frying. The material itself is not picky on what you cook (acidic food inclusive). Plus, it’s usually more dishwasher-safe. And I browsed through the Internet, Cristel delivers a decent quality in stainless steel cookware.
However, it’s not cast iron wok being unsatisfactory. It is usually heavier but retains heat almost to perfection. Good for cooking stews or braising meat for hrs. But cast irons are not ideal in cooking acidic food.
Though brands like Le Creuset or Staub make their cast iron woks dishwasher-safe, they still recommend users to handwash their cookware to better preserve their quality.
So that’s my opinion. Frankly, it’s gonna be a hard choice for me.
唔會…,了
我不經常煮食也看得津津有味，講解得很好又有說服力，碰巧家裡也有不銹鋼鑊，要跟妳的做法試試。
很用心高質制作又有娛樂性嘅煮餸教學影片，多謝美女厨神！小弟獲益良多 ！
多謝你教導，我終於成功令我隻銹鋼鑊啊黐底了，特別是用水試果部分真係她實用，多謝你！
姐姐實在太正，「肉」容豐富，剪接了得，飯飯掂🎉❤
事業線若隱若現，讚讚讚
正在煩惱不銹鋼鍋的處理和易燶的情況，看你的節目真好👍👍，很詳細的講解👍👍👏👏😘😘，還有很簡單美味的蝦仁炒蛋，已經覺得好正！超正！勁正！😍😍😆😆
哈哈，太好了，希望提供到有用的資訊😉🙏🏻🙏🏻
支持花田，非常清楚又實用
超級感謝🙏🏻😉
我會努力的💪🏻💪🏻💪🏻 祝你聖誕快樂🎄🎁
英國香港人，第一次睇，👍👍
立即訂閱，講完！
好感動🙏🏻🙏🏻🫶🏻
1:57 The biggest issue with copper is actually not that it oxidizes with air, but that it could leech into the food especially when cooking acidic food. Copper is toxic, and prolonged exposure to human is harmful. That's why most copper cookware is usually lined with tin, silver, or steel to prevent direct contact between food and the copper material. Aluminium can also leech into acidic food as well (but it's not as toxic as copper) which is why it's also rare to see raw aluminium cookware (most are anodized or non-stick coated).
講得風趣。👍
第一次看你的UA-cam, 你教得好仔細，好生動清楚，已訂閱追看，多謝分享🙏🏼👍👏😘
謝謝捧場和訂閱支持🙏🏻🙏🏻🤩
我現在又去加加油（準備下一集）💪🏻💪🏻💪🏻
@@McFattyHK 等住看你🙏🏼😘
不鏽鋼很難控制溫度，但一定要先用熱油後換冷油，易潔鑊不二之選
色香味俱全😄
很有幽默感，又學到知識，看你的片不會沉悶 👍
謝謝你呀！🙏🏻🙏🏻
希望大家睇煮嘢之餘又可以開心笑吓😄
曼德拉效應+潤鑊👍
你好丫，可吾可以分享下點開鑊？仲有想問你紫色個筲箕係邊買或咩牌子？
真係煑食的專家👍👍👍👏👏👏😋😋😋💪🏻💪🏻💪🏻💪🏻
說不上是專家喇！一點點分享吧😉🙏🏻🙏🏻
原來你事業心都好重,我太專心睇
用醋加水煮滾，容易清洗，或用牛頭牌嘅專用不銹鋼去污液(幾貴).用砂粉破壞鑊的質料，不建議用。
我都係第一次見人教用沙粉省不銹鋼鑊😮
你用嘅係沙粉， 唔係所有嘢都可以用砂粉，會整花物件，尤其洗手盆同坐廁 ，用沙粉清潔完， 會更容易痴啲污糟嘢， 物件用砂粉清潔，會越省越花。
咁呢隻應該唔係你講嗰種喇
產品上面說明適合用喺煮食爐同不銹鋼器皿，反而冇講過可以用嚟洗廁所嗰啲😅
其實啲清潔粉好似baking soda 咁，建議喺濕布上面用，接觸水之後就會變成paste （變得較軟身）, 唔會傷到不銹鋼表面
@@McFattyHK這牌子有出paste狀的，吱出嚟直接就係paste
@@McFattyHK對的，用soda power 更正確
感謝分享，實在討厭不銹鋼鍋，等遲些煮菜試下🎉🎉🎉
我用電磁爐可推介邊一個牌子不銹鋼鑊好？thx❤
美女叻叻厨！叻！真叻！超叻！甚麼都有認知！👏🏻👏🏻🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺
謝謝你呀！🙏🏻🙏🏻只是分享一點點心得，希望短片提供到有用的資訊啦！😄
不锈鋼鑊用强力百潔布冼後，再用纸巾抹，會有黑色物体
真是太厉害啦！想问下你的这支不锈钢炒锅是Fissler哪款炒锅？我一直想买一支不锈钢炒锅，动心过all-clad的cooper code系列 但是不容易买要找美国代购，看啦你的分享我觉得Fissler这支都很好用欧，如果将来可以你都可以试试all-clad的系列，最好可以开团购！
請問如何清除不銹鋼变黄的漬🙏
謝謝分享
十分可愛
我剛買日本某鈇鑊用肥朱肉開鑊做了5次，最後用火控桿塗搽生油用厨纸抹乾，但係厨纸變黑，是否弄壞不用得.、請提點新手上谢谢
Brilliant 👍🏻😊Thanks for your video
謝謝分享😁
用電爐？
👍👍👍花田妳好叻樣樣都惦，喜歡妳💕💕💕
皮膚好
利害👍有用。
花田花田 請問用邊隻砧板 又唔會發霉又可以掉去洗碗機洗 期待介紹介紹😍😍🙏💪🏻
可以試用epicurean牌子的砧板,可放入洗碗機也不會攣,而且不会鈍刀
早晨，請問新不銹鋼鑊，怎樣開鑊。
不鏽鋼鑊要開鑊？😬
睇見你跳舞好搞笑😂😂😂
基本上是温度控制問題，不是鑊有問題，煎蛋是練習控制温度。
你好，很喜歡你的視頻，但想問AXE那款清潔劑還有得買嗎？好像市面找不到，還是改了裝，謝謝
包裝沒變，市面上仍然有的
好貴
請問倒第二次油，要唔要等啲油再熱先落蛋？
唔駛，因為隻鑊已經好熱。倒走啲熱油係怕即刻用嚟煎嘢會燶，所以再用啲新又冇咁熱嘅油。
@@McFattyHK 多謝。🌹
请问 不銹鋼鑊/生鐵鑊 , 哪鑊用作蒸魚 和 炒帶殼食物？
蒸嘢我通常用不銹鋼，炒帶殼食物就兩樣都得🤓
Copper 是紅銅 bronze是青銅
Copper氧化點會變青藍色呀？！
吓？你認為變色因為係「青」銅？😱😱😱
1. 氧化係咩意思？
2. Copper 氧化會完全冇化學反應定同oxygen react 變成另一compound?
3. 咁Cu2+ ions 係咩色？
或者你先答咗以上嘅問題先😅
從一個人發問嘅問題，就知道佢嘅學識同性格。
用咁膊油?
妳好如果牛扒搽咗鹽下不銹鋼鑊煎，會唔會隻鑊腐蝕
唔會呀
😂
Good
好有用的info; thx
不要客氣，有用就好了😉 謝謝捧場🙏🏻🙏🏻💪🏻💪🏻💪🏻
多謝分享。但睇完都仲未明點解我要買一隻咁貴嘅鑊然後去用心照顧佢至可以做一個易潔鑊好易做到嘅菜。
另外一問: 因為太快看不清, 你說清蝦腸但好像在蝦肚清走的是神經線, 不是蝦背的腸。
市場上有不同的鑊迎合不同用家需要，無須「明點解」，按自己喜好選購就好了。最緊要煮得開心。
年多前學廚，可能自己一知半解，幸好向來買已去腸的急凍蝦仁。後來特意拍了Ep29黃金蝦更正，或者有時間看看🙏🏻
@@McFattyHK 一定支持!
請問有用過"天上野" 鍋/煲嗎？好用嗎？
家中有用，覺得不好。
成日覺得用不鏽鋼煎pan, 受熱不平均，熱到中心，邊未熱到。但熱到邊，中心快燒焦。
鑊是什麼東西
唔急得，一定要厚底。爆炒唔得，中小火煮一般用冇問題
不銹鋼鑊可用來煎牛扒嗎？
可以呀，鑊夠熱就可以 (不過最好是平底鑊😅）
@@McFattyHK
是否容易黐底
不會呀，鑊夠熱👌🏻
@@McFattyHK
要熱鑊落油？
@@Samuel-vt5ev 用返呢條片教既方法，先燒熱鑊，落油再燒熱，倒熱油再放冷油，之後先煎，理論上不會痴底
What brand of stainless steel woks do u recommend?
Fissler works quite well. But definitely All-Clad if you could buy from the US.
用鬃毛刷更好清潔
不妨 利用 enzyme 的祛污功能啦。
佢可以 浴解 污漬。
市面上有 洗碗碟機 專用的洗潔劑 含有 專門溶解 食物殘渣 的 enzyme.
AXE可唔可以清潔鑄鐵鑊
唔可以呀，用粗鹽、baking soda 之類好啲
唔該晒
想請問主持人用粗鹽怎樣洗，唔該請解答
學到嘢！👏🏾👏🏾👏🏾
咁如果用白醋同埋梳打粉，又點洗呢？請指教。💛☺️🙏🏾🙏🏾🙏🏾
梳打粉，好似有兩種用法。一係用一、兩湯匙梳打粉加少少水，整個好杰好杰嘅paste ，然後「醃」幾分鐘（視乎情況，難潔地方就「醃」幾個小時，用乾嘅百潔布摔幾摔，再次過水就ok。
另一個方法，就係用梳打粉加少少醋，一鹼一酸就neutralize, 「咋」一陣出好多泡泡，又視乎要清潔嘅範圍同嚴重性，之後清潔步驟同上面一樣。
你試吓啦🤓
@@McFattyHK 唔該晒你呀！🌹
不如 利用 enzyme 啦。
佢可以 浴解 污漬。
市面上有 洗碗碟機 專用的洗潔劑 含有 專門溶解 食物殘渣 的 enzyme.
非常清晰到位，熱鑊冷油，比咩鑊耐用實際。
請問你呢款Fissler是什麼名稱?想買黎試下. 中國或德國製造? 香港唔見你呢款. 唔該
Fissler 32cm，隻鑊舊款lu（應該係中國製，不過質量都好好）
依家出嗰啲新款用不銹鋼鑊蓋㗎
长知识了。多谢
不要客氣🙏🏻🙏🏻😉 希望廣東話沒有說得太快😅
如果用induction 燒熟隻鑊.冇可能唔加油先因為冇野系鑊上面米會 power off
Don't be silly ...
自動 power off 只係因為 鑊身 空燒 導致 局部位置 “過熱” 所導致。
如何 避免 空燒 過熱呢？
就係 利用 鑊的 手柄，
將隻鑊 推/拉 移動，讓火力 均勻地燒熱整隻鑊身。
炒一次餸會唔會浪費好多油啊😱😂😂
唔會
所有多餘油會隔渣裝起備用
沒有说明在下方用什么产品。
炒蛋不鏽鋼是冇問題、最好你示範煎荷包蛋來睇吓
再試埋煎魚啊！
早安！順便煎埋雞翼更可見真將....
i still like my stainless steel wok as it requires less maintenance than carbon steel wok and is lighter than cast iron, although the wok hei is not as good.
Agree. Less to consider when cooking with stainless steel.🤓
多谢啦！
派福利! 太正了!
Thx !! Just learning !
My pleasure🤓
I am learning too 😉💪🏻💪🏻
是否煮乜都要用油煮熱再倒咗啲油,然後再加番D新油煮熱才可炒餸呢？
特別容易黐底嗰啲就會咁做。
普通炒吓菜，我就一般方法落油咋
學到野， 原來自由女神唔係一出世就綠色😱😱
可否告知那裡貫到AXE,謝謝
藥房😅
@@McFattyHK
好，謝謝妳
我的煎黑边了。。才用了两次
咁咪嘥好多油？
啲油盛起係會再用嘅
平嘢有好嘢👍🏻
不過我自己隻鑊都唔平呀，但價錢合理嘅😅
@@McFattyHK 你集鑊一睇就知貴嘢！我係話嗰支AXE😆
哈哈，我搭錯線😂😂
不過支清潔粉又平又好用呀👌🏻
@@McFattyHK Fissler - Rex 多層鋼炒鑊連玻璃蓋32厘米?中國製?德國做會否好一點?謝謝
印象中隻鑊唔係我買，好似真係內地製造。不過質量都好好。
如果我買，可能都會選擇德國製造，感覺上厚身硬淨少少（可能只係心理影響😅）
請問你這個是36cm嗎
32cm的
謝謝捧場收看！ 請即訂閱此頻道:
ua-cam.com/users/McFattyPrettyHomemade
煎魚吾痴底係咪都一樣做法
都係，鑊同油要夠熱
不過你提起，我即刻想拍一個煎魚video🤓
用五層鑊應該會用好多燃料費先至可以令佢有足夠熱度煮食😅
會㗎咩？ 😅 咁你鍾意用咩鑊？
蝦腸係背部，腹部既係蝦筋黎
知錯喇，以前唔識嘢。
後來拍咗Ep29黃金蝦道歉改正，大家大人有大量啦🙏🏻
落韭黃會好d
係喎！ 下次我要記得落喇👌🏻
👍👍💪💪
all clad d7 正架不過唔知有無中式！
日本宮崎製造都正
All-clad d5 同d7都 discontinue 咗lu😔
@@McFattyHK 唔係仲有隻包銅貴啲嘅咩？ 你可以望一下宮崎製作所既煲具！我買左但未到手，可以遲啲交流吓！我見香港冇乜人買
包同嗰隻應該係copper core，另一個系列
等我得閒都去望吓宮崎廚具🤓
幾千蚊一隻鑊？不如檢討一下自己的廚藝啦，我用既係幾拾蚊傳統鐵鑊，好用到爆，用20年都得。先唔講錢，用現代既所謂高科技易潔鑊 / 不銹鋼鑊，大家確定對健康有保障嗎？退一萬步，如果連煎一隻雞蛋都怕黐底，又唔檢討下，出去食算啦，仲煮鬼煮馬咩。
冇講火力調校
太養眼，太索，好難留心聽你講解
@@elizaleung1335 點知歡喜，直頭享受啦
流量密碼
今集天氣太熱，廚房比較熱😂
靚女😁
用不鏽鋼獲炒蛋一定唔會癡，但係炒肉煎魚丶煎荷包蛋就癡到阿媽都唔認得😩
真的?
🉐🉐🉐👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻
👏👏👏👏
🙏🏻🙏🏻😄😄
👍👍🙏
譚小環+盧淑儀 嘅 混合 。
好怕用不銹鋼鑊🙈 不過你用得咁靚
老實講，不鏽鋼獲真係超級唔好用，容易黐底不在話，又貴又重又難洗。
不妨 利用 enzyme 的祛污 功能....
佢可以 浴解 污漬。
市面上有 洗碗碟機 專用的洗潔劑 含有 專門溶解 食物殘渣 的 enzyme.
每次都倒咗嘅油，咁咪好浪費？
唔會呀
倒起啲油，可以留起炒餸㗎
稍稍燒過出煙的油 不妨 倒到 新淨的油壺 ，讓 這些用過 的油 溝埋 新淨的油 重新再用。
這是 酒樓 大廚 的慣常 專業處理方法。
⚘️👍
Like😊
急急！我初次用不鏽鋼，即刻形成咗鑊燶啡色一環，吾係食物渣，點算？用醋煲熱水洗過都唔得🙏
有冇试吓片尾嘅清潔方法？
一直以為係凍鑊落油😂