Pro Chef Tests 4 Pans For The Perfect Fried Egg | Made In Cookware
Вставка
- Опубліковано 31 тра 2024
- Pro Chef Tests 4 Pans For The Perfect Fried Egg | Made In Cookware
Welcome to our latest video series, where we're putting our four types of pans to the test to determine which one makes the perfect fried egg. Our Culinary Director, Rhoda Boone, is on the job, and she's ready to show you which pan comes out on top. Rhoda tests out four different pans: stainless clad, carbon steel, enameled cast iron, and non-stick. She'll be cooking up some delicious fried eggs on each one, so you can see exactly how they perform.
Will the stainless clad pan's even heat distribution take the cake? Or will the carbon steel pan's quick heating capabilities win the day? Maybe the enameled cast iron pan's superior heat retention will prove to be the winner? Or will the non-stick pan's easy release surface be the ultimate winner?
Make sure you follow along to see which pan Rhoda crowns the best pan for the job. Whether you're a seasoned home cook or just starting out in the kitchen, this video is sure to have something for everyone. So, grab your spatula and get ready to fry some eggs - it's time to find out which pan reigns supreme!
#friedegg #cookware #madein
Shop Made In Non-Stick: madeincookware.com/products/n...
Shop Made In Stainless Clad: madeincookware.com/products/s...
Shop Made In Carbon Steel: madeincookware.com/products/b...
Shop Made In Enameled Cast Iron: madeincookware.com/products/c...
Shop More Cookware: www.madeincookware.com/
What's you favorite skillet for cooking a fried egg?
10 inch stainless
Carbon steel.... Either the Made In version at home or the cheap Lodge while camping...
Carbon Steele
None of the above in your video. A wok with a round bottom holds just enough oil to heat to ripple, put the egg in and it bubbles and gets crispy almost instantly. Ladle some hot oil on top to cook the top and you're done in 40 seconds. It's the best fried egg you'll ever have. Normal street food in Asian countries.
T fal
CARBON EGGS ONLY. FIGHT ME. Loved this vid!
I suppose so, if you don't mind tasting burnt polymers in your food.
i bet you're a hit at parties@@illiniwood
@@joneal23 If you've cooked on iron or steel pans long enough, you should know that you've had that one omelet that tasted like you were eating iron nails. If not, you don't use your pans much.
@@illiniwoodYou apparently don’t know how to season skillets correctly.
Do one with steaks! I’d love to see the sears on each
Agreeeeeeeeeeee
Cast iron for steak. Hands down. No competition. Other than the grill where it should be cooked... Haha
they'll be doing steak next apparently!
yesssss. and I'd love to see this for grill cheese or a quick quesadilla. I always use non-stick for easy clean up but clearly I'm a dufus for not getting more sophisticated with my pan choices.
@@doylehignite6073ss and cs will both cook a steak just as well. Just don't overcrowd the pan
Wow! This was soooooo cool! First time I've ever seen these different types of pans compared like this. What a wonderful tool for those wanting to purchase specific pans but not having a clue as to how they perform. Thank you so very much for this information!
I love this!!! I always use the same pan for making eggs, it's refreshing to see them prepared in different pans and learning how that changes the texture. I can't wait to see more videos like this to learn more about the varieties of pans and the differences they can make.
this was fun! can't wait to see more of this series
Great editing and video design of the video. It was really easy to follow. Love my carbon steel for eggs.
Excellent video. I don’t like the “crust” on egg whites nor them bubbling up before they set as yours did, just my preference. Not a fan of non-stick either since learning my way around stainless. Accomplish what I want by using lower heat, 260F by my IR thermometer. Plus I do turn mine for an over-medium cook. Easy peasy. My 10in Made-In 3-ply stainless is as non-stick as it gets doing it this way. Having lots of fun with my Made-In pans, BTW!
so fun and inspiring! I need to try eggs in more than non-stick and work on my basting game.
Great experience, thanks..!
Love this idea! Cant wait to see what the next one is 🤩
eggcellent video and very informative.
Finally a video like this!
This would’ve been a fun taste test to be a part of!
This was great more comparisons please
Hello! At what temperature do you feel/think the pans are properly heated to cook eggs?
I love this brand. Please keep the high quality standards and you have a customer for life!
Thank you! Will do!
Rhoda!!! You need to get a colab with Claire!!
I have a full set of stainless and one non-stick. Love them all but I do use non-stick for my eggs 😊
Love it!
Adding that Skillet to my cart meow! Would like to see a steak showdown next.
I have the Made In Stainless Steel 12" and very happy with it !!!
I love my enameled cast iron for everything... almost!
🎉 If you see this post -- how do you cook scrambled eggs in the enameled cast iron??
John is a Star! Need more John! I too like Hard Boiled Eggs!
Carbon steel with bacon grease is absolutely the best for eggs... Basically use cast iron for everything else.
The spreading of the white has more to do with the egg than the pan. Aside from non stick, which is always going to be tough to get a crust, all the pans can produce a similar result fairly easily.
For reference, short of a flat top, we predominately use carbon steel pans for everything in the professional kitchen. If you want to get a single pan that's a great all rounder, go carbon steel, just be sure to season it and look after it, and it will last you a lifetime.
Biggest thing is to get to know your pan, want a bit more crust? Get it hotter to begin with. Little less crust? Should be obvious...
Aside from non stick being harder to get a crust, go cast iron if you are searing a steak etc. Better heat retention, similar results with a good, thick stainless, or a carbon steel pan with a decent flame driving it.
Thsi is correct. You win. I agree 100%.
I use the MadeIn CS pan, nd make all sorts of eggs in it. Different chickens make different types of eg white runniness.
Being as I don't want any crust, I'll stick with non-stick. (Ahem ...).
@@ghanus2009The age of the egg also matters.
No thermometer gun to make sure each surface was heated to the same temp?
Omg! Another Rhoda! Smart also. Hawaii Rhoda
note to self: fry eggs in the ECI skillet!
I would like to see scallops tested, to see which one gets the best sear color.
Over easy in a stainless pan is where I love it, slightly runny.
Oil basting my eggs. Going to have to use that trick next time
Would love to see one of the comparisons done for cooking a steak. I’ve given up my outdoor grill as I’m typically cooking for 1 and it’s not worth the maintenance of a grill. And steak on grill is what I primarily used it for…
Steak is up next!
My biggest problem when using a frying pan, for anything, is setting the flame height. My stove's dials are not dependable. Unfortunately, I couldn't see the flames in this test.
I don’t eat eggs but watched this whole thing ❤😂
It would be interesting to see the same test done on a Brevelle/Polyscience induction burner. That way you would know that all the pans were at the same temperature.
Cool experiment! The comment about the seasoning of the carbon steel adding seasoning (flavor) to the egg is pretty confusing though.
Question for Rhoda: Were the eggs cold or room temp? I always put my eggs out for a bit before I cook them.
Rhoda says room temp!
@@MadeInCookware True story
Does not matter.
@@andriusBKI Yes, it does.
Raw cast iron, carbon steel and stainless steel - and in that order for me. I'll also take butter, thank you ver much.
I'll need to remember and heat my pans before adding oil ❤
Does not matter
Asian wok is the best fried eggs, true to the name
we love John!
Do you think there would be much difference between the comparison here for the fried egg, and cooking a ham & cheese omelette?
Is this the woman from that legendary Onion 45-pan video?
I don't like the crisp/burnt edges. I fry my eggs low and slow. Non stick preferably.
I use both CS and CI for cooking eggs, also low and slow, non crispy. My CS is totally no stick.
Im not sure why she thinks that is a good thing. Very few people I know like the crispies. Some do though.
Why not avacodo oil.
John from the product team!!
Seasoned cast iron.
Do any off these pans "cup" from the heat over time?
Warping can happen with cookware with improper heating techniques.
what... I always flip my egg, to just give it a bit of a kiss of heat
Im an over easy type myself. And it requires good technique to come out right.
I am Iranian, and I really would like to own one of these pans, but unfortunately i do not have enough money! And i would like to be able to fry eggs or cook kebab in this kind of pans!
We have a wonderful Black Fri sale coming up!
John!!!
Hey pamper chef can you order a spoon holder for Kelly
“yoLk”
The tension filled soundtrack...as if we're watching CSI investigations instead of someone eating eggs.
Right?
Honestly, I found it corney and not quite informative.
Dang I guessed wrong!
black pans
U know ur getting older when watching a 12min video about what type of pan cooks the best egg is entertaining.
Redbaboonass you will never age with that handle
Do one with fried chicken
That sounds like a good idea!
Given the loss of natural gas that is occurring in homes everywhere, how well can these pans work on electric stoves? I grew up with gas, but now face cooking on electric stoves.
Every one of these pans works great on induction and electric! 5-ply construction with no sandwich bottoms on the stainless and non stick. All 4 types use premium raw materials that are optimized for heat retention and distribution across all surfaces.
@@MadeInCookware This is true. Ill concur. I have electric, and my CS pan works great.
One note though, some newer induction stoves have an intense very high heating capability. That setting can warp pans due to uneven hight heat in the mddle, and colder edges. So its better to preheat the pan slower and keep that in mind.
Seared steak and then in the oven.
can you cook chicken for one of your episode in 4 pan comparison
We like the suggestion!
Just to cook egg doesn’t need varieties of pan ! It’s even can cook over banana leaves too ..
I could never fry an egg in anything other than Teflon. They ALWAYS stick like glue. Even Teflon can stick if scratched.
I always fry in stainless steel, but I use more oil at the smoke point and baste the egg. Try Jose Andres’ method.
This video is so subjective.
For one, I use both Cast iron and Carbon Steel to cook eggs in. I can make completely edgeless eggs, or crispy eggs. Sunny side up or over easy. In my Carbon Steel pan (MadeIn, i make perfect eggs any way I like, also omelets, American (folde with stuff in the middle, and french omelet (rolled with a mild softness and no filings, opped with chives.
Egg cooking in any of the pans should be by technique. This whole buy the type of pan depending on what kind of egg youre making is stupid. Also the contest part is dumb, because it means nothing, and the dramatic music... Some On MadeIn... this is silly.
Y u hate fun?
@@chip_malt No, my point was to be constructive. If you're going to do a comparison, test, make the results worth watching. When they are meaningless, whats the point? Bring value.
@ghanus2009 what happened to you in high school??
@waverunner0703 oh, because I disagree this is about me?
Did you have a bad childhood?
Grow up.
Crispy edges or nothing!
The winner for me will always be non stick. The other pans are useless for me. To much work to make them useful.
Soend 20 bucks on a cheap non stick and you will be set for a long time.
Can't go wrong with a good non-stick pan!
Obviously a fair amount of time was expended making this video. It is unfortunate the testing parameters were not tighter. I would have prefered the pans were brought to an identical temperature verified with a thermometer. The eggs should come directly from the same farm. The chicken feed and age can greatly impact the color, taste, and texture of the eggs. The eggs should have been cooked for the same length of time. The salt should have been measured for the taste test. Even with all those precautions the health of the individual chickens will impact the eggs.
I agree 100%.
I found this test to not be very scientific at all. Very subjective.
and that dramatic music needs to go.
Seriously you turned me off at grapeseed.
Crispy eggs are the best.
This video teaches us how to overcook a fried egg.
Hmm.
Made In is an advertising company that happens to sell pans. Fortunately when it came to buy a carbon steel pan, I bought a de Buyer pan because it’s much superior to the Made In pans I got.
I bought three Made In stainless steel pans because my new electric glass cooktop requires perfectly flat pans. I used the 3.5 qt. sauté pan about ten times under NORMAL USE, and the pan developed a cupped bottom rendering it almost useless. The only way to contact Made In is through their website. In the last year, I’ve filled out the online form three times and have never received a response. They don’t give a crap about their regular customers and their pans don’t seem to hold up to light home use. How’s it going to fair in a restaurant? They don’t stand behind their products and their customer service is nonexistent.
The L is silent in “yolk” btw, you sound like a bot.
Eggs should never be brown or crispy. That is overcooked indigestible protein. Ick.
This is a garbage take.
Brown and crispy eggs are yummy
Get good
Agreed ick
Ick ? It’s food what the hell