Why My Food NEVER Sticks (Stainless Steel Pan)
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- Опубліковано 20 чер 2023
- #shorts #egg #fish
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"link in the description"..... Well that was a fuken lie
Ay bro got sponsored
What is the thing under the pan u cooking on????
@@wayne69wayne69Cordless Bluetooth Bamboo Hotplate
I'm glad to see you getting sponsors and making money off of these videos, dude! Super stoked on your success!
More specifically, when you heat your stainless steel pan to 400 degrees and add the oil, the oil adheres to the surface of the pan creating a non stick surface.
Yezzir!
If the oil is starting to whisp smoke, that’s a good sign too.
And act quickly once you reach that stage lol
@@SenpaiKai9000that’s wat she said
What if you don’t want to cook on high heat? Do you then wait for it to cool down?
I want to know what exactly is that round wood like thing that he uses to keep his pans on in every video. I am sorry if that is too naive but I have to know. It does not look like a stove to me so how is it heating the pan or is he heating on the stove and then putting it here to show us?
@@nirbhay_raghav Its not heating it. Its a wood mat, he puts the pan on it after taking it off the stove.
What if I preheat my food before I put it in the pan ?
If you eat the food before you preheat your pan the food will never stick
Bro been watching tiktok for too long💀
Now we’re talkin baby
“Why I heat my food, not my pan”
That’s just reverse searing
As the internet legend goes: if the video does not have an ad in it, the video itself is the ad
So every short is an add?
That's gotta be the dumbest thing I've read today.
Joke's on me, I have Premium.
@jerradwilson yeah, I didn't pay for this
we all need to buy stuff though.. why not get it from someone who is showing you some how-to?
Love me some japanese beef salmon
Exactly this is what I was thinking…
I felt so dumb when i first read wagyu in public. 和牛
yeah is there supposed to be a comma between wagyu and salmon lol
I love cod pork
who knows, maybe they crossed the two in the lab
“Wagyu salmon” lol
If anyone hasn't noticed. Kai is a cast iron type of guy.
Am I not getting the joke? 😂
Cast iron... right
@@joecexe1I think the joke is that he’s just promoting this pan because it’s a sponsor lol
@@Naftoorthey are not the same. Cast iron and carbon steel nonstick works via seasoning. Stainless steel "nonstick" works via leidenfrost effect. Seasoning does not work on stainless steel because it is not porous like cast iron and carbon steel is.
@@Naftoor uhhh yea it is
Here just one quick info, never let your pan become too hot, then pour oil in it. I don't know how common this is but it can start a fire in your pan. And, if you are using a pan like his, make sure to put a very thin layer of oil, otherwise the splash is going to get you in trouble. It had me once, hope others don't.
Been coking for the last decade. I have always put oil on an extremely hot pan. That's how we season that pan/wok. It doesn't start any fire. My pan/wok is SMOKING HOT when I put oil. Then I spread the oil across the whole surface of the wok/pan..then dump the oil..and use fresh oil. Nothing ever sticks to my pan/wok.
@@Rudi_Mentary723 by extremely hot I mean like smoking as if it's a wildfire in your pan.
Bro if you splash oil on the elements and it's lights up just lift the pan up and it'll go out, people freak out but the pan or food won't burn in an instant and neither will the oven so stay calm and remove fuel from heat sources, it will go out in seconds..
This is exactly how a diesel engine and torpedo heaters work. Oil doused on a hot metal surface will ignite spontaneously. This cook is why they have fire departments.
@@Alanstealthtell us more about how you don't know what you're talking about.
I generally use half a gallon of OIL so food gets more freedom in the pan
Instructions unclear, got "liberated" by 'Murica instead.
My thought exactly
Did someone say they need freedom
Deep fry everything
Because obesity is the new normal in the us.
there’s a specific temperature the surface of the stainless steel needs to be. if it’s too cool, the food will still stick to the pan. too hot and the oil will immediately burn. a good way to know the right temperature is splashing some water on the pan. if the water immediately evaporates, it’s too hot. if the water doesn’t react, too cold. if the water balls up and appears to be floating on the pan, then the pan is at the right temperature
Mmm well if the water is “bubbling up” that’s actually an even hotter surface than if the water just “evaporates” due to the Leidenfrost effect
Yep this is true, the leidonfrost effect means its ready.
if leidenfrost occurs that means the pan is hotter than if it just immediately evaporates lol
@@NovaGalaxia02 Lol, glad someone said it because I was like "wait, that doesn't make sense."
No, I've had my pan hotter than the surface of the sun... that's when I see the water dancing around.
Man has a stove built in to his table
right like bros trivets just conduct heat
His secret to food not sticking?
Use a gd gallon of oil for one egg.
Master chef right there.
that's a normal amount of oil to cook good food smh
Take that old cast iron pan set your grandma left you when she died. Make sure to remove any rust that's formed on there. A vinegar bath goes a long way. Then you season the crap out of your pan. Achieve this with vegetable oil or lard if you're old school. Then TAKE CARE of your cast iron set. Not only does the seasoning give you a handy nonstick pan, but you can use metal utensils, so if you're a clutz like me, you won't melt your utensils.
Last thing to note, you get a boost of iron as it leeches into the food. Good for your body.
Yup, I will only use cast iron. Love it much more than any stainless steel I’ve used. Even my lodges are better.
Nope, I will not waste my time "taking care" of my cooking utensils. I'd rather just buy and using cooking utensils I don't need to take care of, like stainless steel.
Simple just make sure your pan isn't made out of honey
Ah damnit, I forgot again, next time I'll remember
bro said in the video super affordable to then sends a link to a pan set thats 185$ with only like 3 things in the set 💀
Thanks for teaching this technique! I think a person can learn recipes all day long, but learning these technical processes are ultimately what makes a good cook 🎉
Technique called deep frying? The real trick is to have the pan be just hot enough and add about half as much oil as this guy. Sometime it will stick a little so use a flexible thin implement like a fish-spatula to gently release it if this happens. Don't just add 500 calories of oil to every meal ffs
@@itsmederek1he never said you should add as much oil as he did, my dude. He's using that much because he wants to, but you can use as much or as little as you want.
@@nenufairy1929 The technique in the video was adding a lot of oil
Non stick isn't toxic so long as the coating is intact this is why you need to only use wood or plastic utensils on non stick pans.
Non-stick materials are non-stick due to the fact that they don't chemically interact with anything. Any small flakes of non-stick materials that you may ingest are just passing through your gastro-intestinal tract and won't cause any harm. They literally can't.
Yep, noticed the latest product propaganda instantly. You heard him guys it's 😱"toxic"😱. Let's trash our $300 of pans and buy new ones from the industry.
🇺🇸, never stop consuming
@@Schnittertm1thats what ive heard. I thought for a long time the teflon flakes were toxic. Only thing i really use non stick pans for is eggs tho.
@@4f52i don't need new pans. Ive had a set of all clad stainless pans since I moved to my own home and they still look brand new. I've never used a non-stick pan.
So long you don't allow it to be too hot. It really isn't dangerous
OLDEST trick in the book!! Have a nice day!
I’m a fan of carbon steel pans, little bit more work but definitely worth it.
The secret is apparently *a liter of oil.*
Wagyu salmon?😂😂😂😂
Nonstick toxicity is only a problem if you’re blasting it with extreme heat
But yeah your advice is still great
People who bitch about nonstick just dont take good care of cookware. Ide bet you can walk into most commercial kitchens and find plenty of nostick. I cant imagine trying to do a french omelette in that pan he has
The damage is done when it's manufactured. The byproducts of producing Teflon is toxic like you would not believe. Poisoned a whole town.
Yup. I use stainless steel pots, but I prefer non-stick for pans because pan fried stuff becomes too oily if you are adding enough oil to stop it from sticking. I've always done eggs, pancakes, pan fried dumplings, etc., on a non-stick pan & my mum did before me & during my childhood. Non-stick pots I don't like, though. The constant heat, even if just simmering on low for a long period, makes the coating wear off quite quick & before you notice it's wearing off. I have definitely bought them thinking it'd be fine because all my nice non-stick pans are still perfect, then ended up noticing it was chipping after I had eaten food that likely had bits in it.. Thankfully, it was cheap carbon steel rather than PFOA/newer chemicals in teflon/'non stick' pans
@@piggyslayer1999they seem too good to be true to be honest. I don’t even know how to cook well but frying in the nonstick is so damn easy especially with omelettes and shit like you said
Always a good reminder to preheat your pans 🔥
Actually even stainless steel sticks. But when you heat the pan, it creates a thin vapor barrier on the surface. But there's still a problem. Your pan has little micro scratches that food enters and gets stuck. Add oil ONCE your pan is heated to fill those scratches. Now proceed.
I want what ever you just made. Omg its lookd delicious.
It helps that you used Gordon Ramsay’s oil supply on your pan
I've had nonstick pans my whole adult life and I don't regret it one bit.
you should do some research about how harmful they can be
@@radioman4179 You should do some research as to how false that is. Know whats actually dangerous? Metal shards. Don't rub metal on metal like this dude. If you want things to not stick, introduce fat before cooking, then after almost gone, add more then cook.
@@tortellinifettuccineetal shards? Hahahha… what are talking about? Hitting metal to metal don’t make shards. It might bend one of the metals. You only get shards from cutting metal
@sandw1ch_guy639 No... you don't know anything, do you? Lmao.
@@sandw1ch_guy639tell me you dont know basic metallurgic physics without telling me. Every time any hard surface rubs another, they scar eachother, regardless if you can see it. Scraping a metal spoon all over a metal pan most definitely produces metal flakes regardless if your eyes see them. After long enough you'll notice the small scrapes and crevices yourself.
“Non stick has toxins” - non stick is Teflon which is safe and is effective, however is ineffective after about (x amount of) cooks
I can hear an angry british chef “Skin side DOWN!”
Wagyu… salmon? My friend, “gyu” is literally Japanese for beef.
I feel like he just made that up. Or he is really gullible.
Still Does looks like a very good resemblance of the Counterpart of such protein source TBH
Does no one here understand a joke?
Whoooooosh
@chaorikitki8334 If he was trying to be funny, he should have hammed it up with a "grade A5" or something like that. Something that shows he knows what he is talking about, but chose to be funny instead. It sounded like he heard the word wagyu at a butcher shop to mean high-fat, got some Alaskan Copper River salmon and put 2 and 2 together.
As long as you properly maintain a non-stick, the "toxin" output is minimal to none, and arguably SOME OF the oils we use to cook with are just as, if not more, toxic than teflon, as long as you do not scrape the pan.
The internet and UA-cam is becoming One Big Infomercial
We need a "Why my food always sticks" sequel!
Bros cooking on a table 💀
I'm actually always looking and wondering why as well, 😆
Non sticks actually need a pretty high temp to start leaking toxins. Idk what's that heat but most air fryers have them and can get up to 450f
whoosh
Your stove burner can _easily_ get over 1000°F.
@@wbfaulkif the teflon is getting so hot it is melting, you have a much more immediate problem of an oil fire
@@Rosebakker5242 Not if you haven't put any oil in yet, which is the most likely scenario for this to occur. Teflon decomposition temperature and vegetable oil flash points are about the same, though, so letting it get to this point and then adding a small amount of oil (so that the thermal mass of the oil heats up quickly enough to retain the pan temperature) is probably bad news.
@@wbfaulk yeah gas stoves burn at 3500f. Its not hard to get your pan hotter then 500f IF you go past medium heat.
Note, whenever you add the oil make sure to add a decent amount of water to extract that oil viciously it makes the oil so much better
bro got the bluetooth stove hes cooking it on the table lol
Adam regusea has a good video on Teflon. He proposes, with backed research, that Teflon pans are not toxic, ever
I "non stick pans are toxic" is a joke... Just use wooden utensils and don't use a Steal wool scrub to clean it,ull be fine
Negative. Every one of mine have chipped. Use silicone utensils and a regular sponge to clean.
I learned this watching the Chinese cooking Demystified channel when talking about how to properly season a wok. I've been using it and it's hilarious watching my fam unable to figure out how my eggs never stick lol
Bro got the bluetooth cooker
No one:
Kai: Wagyu salmon
Pretty sure non-stick pans are only bad at temperatures far exceeding what you should have them at with normal cooking
Or if there are small scratches, or if you're cooking above low or if you're a bird or a pregnant woman or a baby
@@backflipsaresweet Yeah.. I mean you don’t wanna scratch it so don’t use metal utensils in it but otherwise my understanding is that it’s safe up to 500F or 260C
@@frokghugIt's very easy to heat a pan past that point on a stove.
@@wbfaulk only if there’s nothing in the pan. Again, when using them as intended, they are completely safe.
@@frokghug You think people never set a pan on a hot eye to wait for it to heat and let it go too long? It's _very_ easy to misuse a pan.
What are you making... wow, looks delicious! :)
You are correct about non-stick pans having alot of toxins in them, but the toxins only release into your food if the pan is very hot. Thats why i like non-stick pans for eggs mainly.
The problem with non-stick is that they are made to be disposable. Once the coating starts to wear off (you can't prevent this), you have to throw it out for performance and health reasons.
Cast irons and stainless steel might not perform as good in the non-stick department, but they literally last generations.
@@Hayashirice911 So true. And if you learn to cook in stainless, cast and carbon steel, you're going to spend far less on pans in the long run.
And when the pan becomes scratched and worn over time
@@bbvv2967 I think there's new information coming out about long-term effects of exposure to pan linings, but after having bee held back by 3M for fifty years, the information is pretty 'new'. So far as peer-reviewed results show, it's pretty much only the over-heated bits of pan lining or their off-gassing one has to worry about.
@@bbvv2967 agreed
That's the first pan set I've seen recommended by a UA-camr that ACTUALLY looks like a great deal.
Fr I was checking them out. Not too shabby .
@@Gerard0hh 3 ply is a little thin for stainless steel. 5 or 7 ply is better but more expensive.
The other ones that get advertised by youtubers are Misen and Made In. Misen is also affordable, because like Goldilocks it is made in China. Made In is more expensive, particularly because it's made in the USA and Italy.
@@julianvickers I've heard of Made In and it seems popular. I've personally used Misen and quite like their pans and knives.
@@julianvickers Well the track record for youtubers "recommending" (read: getting paid to promote) cookware is pretty shit. So not really the people I would trust in
Lmfao. This guy cracks me up
Stainless steel is the stickiest pan in existence
Hell yeah, my Boi making that sweet affiliate money!
To elaborate this is called The Leidenfrost Effect. The way it works is that when the pan is heated to around 350 - 400f it's got enough to create a sort of vapor layer between the surface of the pan and the oil being used. You can tell when your pan is hot when water "dances" around in your pan creating round bubbles of water that don't immediately evaporate.
This video omits so much relevant information and context about the pros and cons of the different types of pans that I have to conclude it’s sole purpose is to direct viewers to an affiliate link, rather than to inform.
YOO SPEAKING OUT AGAINST NON STICKSS LESGOO
Stainless steel is awesome. Ceramic is also non-toxic and better than the teflon non-stick stuff. Haven't heard anything negative about cast iron, love those too.
Dude nothing is non-toxic, even water can kill you in high dosee. Don't believe every hippie thing you see on the internet
Bro is single handedly keeping me from starving in university with all these tips for the kitchen💀
Thought bro said poop never sticks to ur pants and I got real excited
Non-stick is fine man and doesn't cost an arm and a leg. I've been using them for many years they work fine there's no need for people to go spend tons of money they don't have
Nice try DuPont
I mean he's doing this as a paid promotion, so it's not like he has no other incentive than principle to say this. Dude's just dough to pay the bills, if people can afford to buy this and want it then let them.
People who can't afford to buy expensive stuff should at some point learn to distinguish between what they need and what they don't really need but want. I mean I struggle with this myself but my point is to not blame the advertiser since he makes it clear it's a paid promotion, and not a "genuine recommendation"
But I appreciate your comment as it serves as a reminder that cheap stuff can work fine too, toxins may exist but we're likely to die from other things than the amount they put on cookware anyway bc things are regulated to make sure they're safe enough for consumption (at least in the States, from what i know)
A $40 pan isnt that pricey imo, for something that doesn’t last forever.
Toxins in a non stick pan are like carcinogens, you cant really tell it’s there, and it’s even delicious. But doesnt mean it’s not pretty awful for u
@@SenpaiKai9000 sez u bro
@@SenpaiKai9000do these pans still work if there's scratches in them?
No need to scare people talking about "toxins" in nonstick pand
Low IQ peoples favorite word for science they dont understand is "toxins"
actually there is a need, they are incredibly easy to scratch, and one scratch means its unusable.
ua-cam.com/video/-FDMRmjQ294/v-deo.html
Except they can be very toxic, depending on condition 🙃
Wood County sure as hell is scare
The fun part is that non stick Teflon pans are not toxic.. Teflon is so innert that it will not react with anything. Even if you ingest some of it your acid in your stomach can’t even break it down. So you will just pass it with out problems. If you could break down Teflon in your body than you would have a problem. That’s the reason why you should never heat up a non stick pan without anything in there. If it gets to hot, wich is way above the smoking point of cocking oils, it will break down in to toxic chemicals.
I don’t have anything against stainless pans, but spreading the misinformation that non stick pans are toxic is just bad..
Ah, the elusive wagyu salmon
And it only adds 1300 calories to your meal!😃
Lol what the fuck kind of oil are you using bud?
Don't think that works how you think it does.
@@elith6930 pretty sure pan frying my food in oil works exactly how I think it does
why would sticking to the pan matter though if you already knew you weren't going to pan fry your food? if it's going in the oven or anything then the question of sticking is not as important
@@69daygrind so you’re just against oil at all. lol.
the pan info is interesting but may i have a recipe, directions, and video for that tasty-looking salmon dish you just made?
Need a separate video for that dish asap! 🤔
"Don't use non-stick because it's full of toxins." He says before rubbing a metal spoon on his steel pan. I assure you, the FDA-approved chemicals are much safer than metal shards. Want things to not stick? Introduce fat beforehand.
he's probably referring to the old teflon thing where it produced toxins when heated, but dupont recalled all products with it and fixed teflon so it didn't include that chemical anymore years ago
How much power is required for a metal spoon to cut into steel?
@@VDOless lmao
@@VDOless lmao I was going to post essentially the same thing.
"Idiots will be idiots"
@@AltaperYa don't use a spoon 🥄 use your imagination to flip the food 🤯🤯😂
What if I want to cook my food without blasting it in oil? Not all of us want your kind of six pack
Perhaps try steaming? Or Sous vide? Or use less oil? You don’t have to use that much EVERYTIME. You can definitely use way less and not have food stick. Hope that helps.
half a tablespoon of oil is 50 calories.
@@agookchild a tablespoon is 120, and that is 2-3 tablespoons he has to be able to fully coat the bottom of a pan for an egg and 6oz of salmon. sure I guess you can just pan fry everything to make it nonstick...
or use a nonstick... oh wait it's got a bunch of toxic chemicals 🤪buy this pan in the description
Stick the whole pan in the air fryer
@@PosteriorPounder The oils in the pan preserve the healthy oils in the food, and unless you're making a pan sauce you're definitely not eating all the oil that goes in the pan. That's why we make a pan sauce and pour it over rice. Because oils are good.
Why do I feel like I just watched an infomercial
The correct amount of preheated can be determined by throwing a couple drops of water onto the pan. If it bubbles and sizzles in place, it's not hot enough. If it slides or "dances" around on the surface, the pan is good to go.
You had me at wagyu salmon 🖤
"nOnE sTiCk HaS aL sOrTs Of ToXiNs"
Teflon is literally carcinogenic
I'm getting old now because I was excited about this and checked it out
You should go in hiding for the non-stick cartel!
You want a little of that Teflon in your food tho. I call it gen Z msg.
Teflon is actually safe for the human body. It's the reason we use it on the outside of the non-stick pan in the first place. The toxic part is the substance used to adhere the Teflon to the surface of the pan, which is why you shouldn't scrape a non-stick pan.
Gonna use my lifetime warranty in my 50s
Non stick pans arent going to leach anything into your food unless you've got the heat on way way way too high
If you drip a drop of water on the pan and it beads up and doesnt sizzle and disappear then its a good temp
It sure worked for me, no more waking husband with noisy microwave in small apartment , here !
Finally. Stainless steel videos. Thanks
Everything in this video looks so good
When I first started living on my own, I used a ceramic coated pan, and it worked until it got some heavy burned on residue. Bought a lodge 12" Carbon steel skillet and haven't looked back since. It acts a lot like cast in the fact it retains the seasoning very well, retains heat great, but is easier to clean and heats up faster. Love thay skillet and may just have to buy their smaller versions.
Properly seasoned cast iron or carbon steel.
Man just said Beef Salmon
*not just any beef*
Thanks for the tips! And for giving me a dinner idea for my fiancé
I tried this and it actually worked really well!
Dang that looks good 🤤
These are essentially what most restaurants use, and for a reason.
Woah now I get why his pan always sizzles, one point I thought the mat was some new WIFI/Bluetooth heating pan... then again it never burns the table.
Dude I already ate food for today and seeing the end result of that food made me hungry TWICE.
Wow!!! Where can I find that seasoning for the salmon, please?
I have a steel pan for deep fry and a flat cast iron pan for eggs and crepes
I've got a set of all clad that still looks new, 25 years later. Worth the investment. Stainless steel is the best pan.
Also you can season them as well like you would a wok or cast-iron
Just amazed how this guy cooks in his table
That's sort of correct. You should heat the oil in pan on high until it shimmers but don't let it smoke. As the pan is hot the molecular bonds are stretched open from the heat allowing oil to get locked into the pan as it cools. It will form a nonstick coating.
This guy just said Wagyu Salmon 😂 lmao
A famous person once said "just a little bit more olive oil"
Sardel is an Italian based company that produces some very nice stainless pans & kitchen what not as well
Even better , add vegetable oil to the pan , leave it until smokes that through away and the oil , quickly add new oil and the food. It will not stick but also the oil will not be burned . Bullet proof
I love how no one questions that he cooks food on his wooden table with no burner
And that’s why Leon Edwards has the most aesthetic physique in the observable universe.
Anyone who says “nonstick has toxins” shouldn’t be taken seriously
The secret is apparently to get an induction table
This gives me an idea for my omlette optimized pan. So of cause no frying sound for the french versions.