This is the best demonstration I've seen teaching how to fry veggies without oil. It hits all the points, explaining sauté vs steaming, explaining the leidenfrost effect (water in the pan), the actual temperature range using a heat gun (I find this helps the most.), and how to do this without resorting to a non-stick pan. 11 out of 10. This is the video everyone should be watching.
I found this video while researching. As I really want to get a stainless steel frying pan but I cook with little to no oil. Then I noticed it was a plant based channel. Liked and subscribed instantly 👍🏼
My partner and I have been WFPB for almost 7 years now, and this is by far the best description of this technique I've ever seen. Just found your channel and I am absolutely loving it!!
Terrific video! Where it always seems oil is necessary to sauté with, you have proven oil is not required to transfer heat from the pan to the protein, starch, or vegetables. I need a handheld thermometer for sure!
Had no idea City Steading has another channel! Y'all are one of my favorite channels and the only reason I have the confidence in making my own home brews.
@@PlantBasedBistro I've met someone who thinks "humans aren't meant to drink water", so someone out there will disapprove of any/everything. I'm just happy to have found another way to support you two.
We have actually seen comments like this, "You're vegan? Unsub!." Like somehow that invalidates years of experience and learning but... hey, people are what people are.
This worked beautifully. Thank you! I buy high quality avocado oil to cook with but it’s so expensive since I cook almost everyday. Thank you again. Great video
THIS video is a gem, I was looking at investing into a stainless steel frying pan, however I wasn't sure whether I could safely cook without oil! Oh and what a pleasant surprise to find out that you're vegan too!
Great video. Description and demonstration very accurate and descriptive. I understand using water or veggie broth for de-glazing the fond, but could you use a home made wine or would that be too sugary? Since I am also a home-brewer(thanks to these two people from St. Pete) and would like to think I could use some of my home made wine in this as well.
Thank you for this video! I just recently stopped using oil. Wow! What an amazing difference in my body! I am very grateful for this technique! I am in the market for good, healthy cookware and have been wondering what material to get. I am excited to hear that stainless steel is good for oil free cooking! Is there a brand you recommend?
@@PlantBasedBistro Thank you! I was not thinking of adding broth,but checking the temperature. I'll do some research on how to make oil free pancakes, I hope there's a way. I'll let you know if I ever find anything. Thank you again!
I am so grateful you did this video! I’m new to stainless steel and do all of my vegetable cooking without oil so this was so perfect!! I just need to know what heat did you cook it on? Medium heat?
if you put a lid on the pan while it cooking then the steam , evaporation of the water will retain inside and make it stick less too hope you try it :)
2 Things: EMPTY PAN ON INDUCTION PLATE, and which veggies work best this way. Hi, great video. I'm wondering why a number of sites like All-Clad, LeCreuset, GoodHousekeeping, etc. say to never preheat or heat an empty stainless steel pan on an induction stove because it will warp. Did/does yours warp? #2, also, I noticed in comments below you said doing starch vegs like potatoes and tofu don't work that great. Which other veggies would this "dry" method work best on, other than garlic, onions and bell peppers? Thanks!
As for the induction thing... no idea. Sorry! We have yet to have stainless steel warp. Veggies? Anything really works. Potatoes and squash are difficult. Most others work just fine.
What do you think of doing the reverse where you soften the insides with parboiling or steaming first and then saute? I think it could potentially give a crispier exterior. For deglazing I like vinegar. You have to be careful with the amount you use because it can change the acidity quite a bit which will change the flavor, but some acidity can really make certain foods pop.
It’s harder to brown that way. I find getting the food a little brown then deglazing works best. Vinegar… only of you want that flavor added to the dish :)
Traditionally in french cooking you want to deglaze with wine. Vinegar is a great alternative. Doing it in reverse works for any sort of veggie that you want to lose its crunch, because you can flatten it down onto the pan giving more contact with the pan. So e.g. this works well when caramelizing onions or making french onion soup. (It might work well with mushrooms?) It works well with bell peppers if you want to incorporate them finely into a sauce. I'm not sure what else though.
ok but peppers onions and garlic aren't particularly sticky. I feel like something like a batter or even tofu is something I've had trouble with when using stainless steel
@@PlantBasedBistro I owe you an apology, I have been trying out this this method a lot lately and it makes some pretty incredible and crispy tofu. The key has been to cut the heat immediately after it’s hot enough. Granted though I also use oil
I do this on cast iron but don't get it nearly as hot. The cast iron has a thin layer of oil seasoning which I wipe clean with a paper towel and I leave it on medium to medium low ish for 5 mins minimum, then add my food and it doesn't stick.
Baking and air frying are different cooking methods not always suitable for everything. Dry steaming is another very different cooking method. Each has their uses.
Olive oil is mega healthy, and should not be cut down. But frying with olive oil is mega unhealthy. Thanks a lot for the video! I will do this and add the olive oil later.
It's really not. It's just concentrated fat. You're far better off eating the olives themselves. The small amount of nutrients left in the oil is nothing compared to the pure concentrated fat that it contains. I've spent a LOT of time researching these things, and the consensus is that oils are just not needed in a healthy diet and only add extra calories.
This is the best demonstration I've seen teaching how to fry veggies without oil. It hits all the points, explaining sauté vs steaming, explaining the leidenfrost effect (water in the pan), the actual temperature range using a heat gun (I find this helps the most.), and how to do this without resorting to a non-stick pan.
11 out of 10. This is the video everyone should be watching.
Thank you. Much appreciated.
I found this video while researching. As I really want to get a stainless steel frying pan but I cook with little to no oil. Then I noticed it was a plant based channel. Liked and subscribed instantly 👍🏼
Welcome!
Many oil free cooking lessons on UA-cam. This demonstration is the BEST 👍🙏
Thank you so much 😊
My partner and I have been WFPB for almost 7 years now, and this is by far the best description of this technique I've ever seen. Just found your channel and I am absolutely loving it!!
Thanks! Happy to help!
I'm gunna sound really dumb rn but what's WFPB?
@Starla_snow711 whole food plant based. Essentially non processed whole foods.
I used this technique on a non-stick pan tonight. It was a fame changer. Now...on to shop for some new cookware. Thank you so much!
Terrific video! Where it always seems oil is necessary to sauté with, you have proven oil is not required to transfer heat from the pan to the protein, starch, or vegetables. I need a handheld thermometer for sure!
Over time, you can get used to doing it without a thermometer, but it never hurts to have one!
Had no idea City Steading has another channel! Y'all are one of my favorite channels and the only reason I have the confidence in making my own home brews.
This channel os very different from CSB.... not everyone approves, thus we don't advertise on CSB!
@@PlantBasedBistro I've met someone who thinks "humans aren't meant to drink water", so someone out there will disapprove of any/everything. I'm just happy to have found another way to support you two.
Yup. We just didn't feel the need to flaunt it 😉
We have actually seen comments like this, "You're vegan? Unsub!." Like somehow that invalidates years of experience and learning but... hey, people are what people are.
I’m thrilled to find your channel and thank you so much for this video! I recently invested in stainless steel pans (all clad). Subbed 👏🏾👏🏾👏🏾
Glad you’re here!
Perfect explanation and A+ camera work! Thank you. Learned a lot.
Thanks! Glad it helped.
This worked beautifully. Thank you! I buy high quality avocado oil to cook with but it’s so expensive since I cook almost everyday. Thank you again. Great video
THIS video is a gem, I was looking at investing into a stainless steel frying pan, however I wasn't sure whether I could safely cook without oil! Oh and what a pleasant surprise to find out that you're vegan too!
SUUUUCH a useful and informative video! Thanks a lot!
Thank you! This was very helpful
This is really good for how to know when the pan is ready, thanks.
Glad it was helpful 😀
Gonna give it a shot. I usually use a ceramic coated pan (not teflon).
I use everything from ceramic to cast iron to SS :)
Great video. Description and demonstration very accurate and descriptive.
I understand using water or veggie broth for de-glazing the fond, but could you use a home made wine or would that be too sugary?
Since I am also a home-brewer(thanks to these two people from St. Pete) and would like to think I could use some of my home made wine in this as well.
You can, definitely:)
Well, this was an immediate subscription! Awesome stuff, wholesome host :)
Thanks!
Thank you for this video! I just recently stopped using oil. Wow! What an amazing difference in my body! I am very grateful for this technique! I am in the market for good, healthy cookware and have been wondering what material to get. I am excited to hear that stainless steel is good for oil free cooking! Is there a brand you recommend?
Ours is Cuisinart and it’s alright. If I had the cash, All Clad is really nice.
@@PlantBasedBistro Thank you! :)
Thank you, this was so helpful!
Have you tried making oil free pancakes this way? Any particular advice on this?
I'm not really sure that would work. Adding broth to a pancake might just make more of a mess. That said, we have yet to try that.
@@PlantBasedBistro Thank you! I was not thinking of adding broth,but checking the temperature. I'll do some research on how to make oil free pancakes, I hope there's a way. I'll let you know if I ever find anything.
Thank you again!
You can make a sheet pan pancake with parchment paper and maybe a tad bit of oil spray which would be monumentally less oil than in a pan.
Use butter!
I am so grateful you did this video! I’m new to stainless steel and do all of my vegetable cooking without oil so this was so perfect!! I just need to know what heat did you cook it on? Medium heat?
Your actual temp may be different than mine, medium ish as a guide but do asI showed with the water and you can get it just right.
It’s interesting that different pans and pots cook at a different temperature.
Thank you so much. Really helpful 😎
You're welcome. Glad it was helpful!
if you put a lid on the pan while it cooking then the steam , evaporation of the water will retain inside and make it stick less too
hope you try it :)
I have done that too!
Nice! Esselstein would be proud!!
I like the idea of, now I gotta practice it
Awesome! Thank you
And all this in a beautiful medieval back alley :)
Yeah...
2 Things: EMPTY PAN ON INDUCTION PLATE, and which veggies work best this way. Hi, great video. I'm wondering why a number of sites like All-Clad, LeCreuset, GoodHousekeeping, etc. say to never preheat or heat an empty stainless steel pan on an induction stove because it will warp. Did/does yours warp? #2, also, I noticed in comments below you said doing starch vegs like potatoes and tofu don't work that great. Which other veggies would this "dry" method work best on, other than garlic, onions and bell peppers? Thanks!
As for the induction thing... no idea. Sorry! We have yet to have stainless steel warp. Veggies? Anything really works. Potatoes and squash are difficult. Most others work just fine.
Does it work with potatoes? I made a mess out of home fries on stainless recently and ended up switching pans.
Sadly no… the water really softens the potatoes. Use an air fryer?
Is it possible to do this with starchy vegetables like potatoes?
Sort of... they won't be crispy though.
@@PlantBasedBistro Thanks so much for replying! I'd love to see a future video on this :)
What do you think of doing the reverse where you soften the insides with parboiling or steaming first and then saute? I think it could potentially give a crispier exterior.
For deglazing I like vinegar. You have to be careful with the amount you use because it can change the acidity quite a bit which will change the flavor, but some acidity can really make certain foods pop.
It’s harder to brown that way. I find getting the food a little brown then deglazing works best. Vinegar… only of you want that flavor added to the dish :)
Traditionally in french cooking you want to deglaze with wine. Vinegar is a great alternative.
Doing it in reverse works for any sort of veggie that you want to lose its crunch, because you can flatten it down onto the pan giving more contact with the pan. So e.g. this works well when caramelizing onions or making french onion soup. (It might work well with mushrooms?) It works well with bell peppers if you want to incorporate them finely into a sauce. I'm not sure what else though.
A higher quality pan will help as well. Look at Heritage Steel cookware made in Clarksville Tennessee.
Thank you so much for this video!
Glad you enjoyed it!
Does this method work with plant based meats? My biggest issue cooking with them is they stick.
Probably not. But I don't use a lot so I can't speak from experience.
Thank you!@@PlantBasedBistro
ok but peppers onions and garlic aren't particularly sticky. I feel like something like a batter or even tofu is something I've had trouble with when using stainless steel
Yup, sadly for some things non stick cookware is still the best option.
@@PlantBasedBistrotrue but thank you for teaching us how to properly use stainless steel
@@PlantBasedBistro I owe you an apology, I have been trying out this this method a lot lately and it makes some pretty incredible and crispy tofu. The key has been to cut the heat immediately after it’s hot enough. Granted though I also use oil
I do this on cast iron but don't get it nearly as hot. The cast iron has a thin layer of oil seasoning which I wipe clean with a paper towel and I leave it on medium to medium low ish for 5 mins minimum, then add my food and it doesn't stick.
Yup. I use cast iron too.
Thanks for making this!
Our pleasure!
Can you make pancakes without oil on stainless steel?
Probably not. Use cast iron that is well seasoned might work.
Does it work on carbon steel?
It should.
How do I use frozen veggies?
Same way? I tend to defrost first.
@@PlantBasedBistro How do you defrost? I was thinking frozen wok vegetables
Microwave or just leave them out for a bit.
Loved this video - If you were cooking an egg would you use a little oil and if so do you have to wait for oil to heat up?
This channel is about plant based food so we wouldn't be using eggs.
@@PlantBasedBistro apologies!
@karenclarke5684 you're fine, I just can't honestly answer your question 😀
what is yr opinion on cast iron pans? :)
Love them!
Can you caramelize just zucchini with this method?
Honestly I have never tried but you should be able to.
I'd like to see this with tofu in the pan.
I've done it. It's not easy, but can be done for sure. I think the General Tso's Tofu vid I did it.
Yes i need tutorial how to fry tofu on stainless pan
Same concept. Heat the pan, add tofu.
Tofu can't be toasted like this in stainless steel skillets.
Not sure if ceramic pan can handle tofu toasting without oil.
I have done it, but it’s quite tricky. The heat has to be just perfect.
Ive been cooking like this for 2 years since following the medical medium he says alot about how low fat heals disease.
Baking/air frying is much easier. You can also dry steaming.
Baking and air frying are different cooking methods not always suitable for everything. Dry steaming is another very different cooking method. Each has their uses.
Great vidieo..only scaredy cats use all that oil
ich habe kein Diabetes mehr . kein ÖL. no Öl
I feel bad for that nice looking sauté pan
Why?
Olive oil is mega healthy, and should not be cut down. But frying with olive oil is mega unhealthy. Thanks a lot for the video! I will do this and add the olive oil later.
It's really not. It's just concentrated fat. You're far better off eating the olives themselves. The small amount of nutrients left in the oil is nothing compared to the pure concentrated fat that it contains. I've spent a LOT of time researching these things, and the consensus is that oils are just not needed in a healthy diet and only add extra calories.
Subscribed ✔
Thanks!
@@PlantBasedBistro
Thank you.
Your other videos are very interesting.
I'm looking forward to alerts from your channel!