Does Seasoning a Stainless Steel Pan Make It Truly Non-Stick?
Вставка
- Опубліковано 10 тра 2024
- I recently did a video on why seasoning stainless steel skillets had little benefits and it was met with controversy. I decided to revisit season stainless steel and talk about why it's so different from seasoning cast iron or carbon steel pans. If you are a stainless steel pan lover, I'll tell you what you should be focusing on.
Final thoughts: seasoning a stainless steel pan doesn’t make it noticeably more nonstick but does help with cleanup. Also, washing the pan removes the season and you will need to re-season the pan after every wash. I don’t think seasoning stainless steel is worth the minor benefits. Focus on the fundamentals and temperature control to get the most out of cooking.
Buy The Lodge 10 in Cast Iron Skillet Here: amzn.to/3jzOJ8D
Buy The Lodge 12 in Cast Iron Skillet Here: amzn.to/3CbKiZZ
Buy The Matfer 11 in Carbon Steel Skillet Here: amzn.to/3yp6j58
Buy The Mineral B 11 in Carbon Steel Skillet Here: amzn.to/3rTm7eq
Buy The All-Clad 3 Ply Stainless Steel Skillet Here: amzn.to/3jivKiH
Buy The All-Clad 5 Ply Stainless Steel Skillet Here: amzn.to/37eAUGO
Buy The Amazon Commercial 3 Ply Skillets: amzn.to/3ASRhFv or amzn.to/3vaNF02
Buy The Amazon Commerical 3 Ply Skillet 12in: amzn.to/3IoUL6D
Chapters:
00:00 - Intro
00:29 - Why My First Video Was Flawed
01:50 - SS is Not Cast Iron
03:49 - Redoing The Egg Test
06:59 - A Note On Non-Stick Pans
07:40 - Conclusion- Focus On This Instead
//WHAT I USE: Check Out My Amazon Store!
www.amazon.com/shop/tomwade
//Buy My Merch!
www.spreadshirt.com/shop/user...
//Discounts:
Try Amazon Prime for 30 days: amzn.to/387Yn0f
Gift Amazon Prime: amzn.to/38ei32M
//Like my sound? All my music comes from epidemic sound. Try them out with this link!
www.epidemicsound.com/referra...
As an Amazon Associate, I earn from qualifying purchases. - Навчання та стиль
The leidenfrost effect does give you a visual cue if the temperature is too high: Lots of small water balls -> too high.
One ball or a few bigger water balls -> correct temperature
That’s correct but by how much you really don’t know. Did you over shoot by 15 degrees or 50. It’s still a great visual tool but for people starting out, until they really understand temp control, I would use it along with a thermal gun to quantify what they are seeing.
My personal growth in cooking started with non stick pans as usual. Then I purchased a 12 in cast iron and that really changed my perspective on cooking. I also bought a 6 inch cast iron ONLY for corn bread. I would continue buying non stick when the coating would wear out. Eventually stumbling onto your channel and Uncle Scott’s kitchen, I decided to purchase a Matfer 12 in carbon steel. After cooking with it for 8-9 months, I gained plenty of experience cooking correctly to discard all my non stick and purchase an All clad D5 set and it has been great. Learning the correct technique is key. Of course I will make mistakes but I will learn and grow as a home chef.
this comment pretty much made my entire week. Happy for you and to hear about how much you grew in your cooking journey! Cheers!
@@tomwadekOk i liked the video its evident you have culinary knowledge and i respect that. But.... In my quest for nontoxic nonstick cookware i looked into cast iron because i havent tried that yet, being a faberware stainless owner of 38 years and 1 plastic coated toxic nonstick pan my wife demanded having then to only have to constantly replace it because they Never last staying nonstick. So i journeyed down the Seasoning rabbit hole. In seasoning its all about the oil. How well it carbonizes at its smoke point. Which ones actually have high smoke points. Duration it takes to fully carbonize and produce a tough polymerization carbon non stick coating. The minimum amount of coatings it takes to achieve the begining of a nonstick surface rough or smooth.
Avacado excellent smoke point between 480° to 520°F two things here to season with this oil your oven must be able to heat to 560°F most dont this inhibits the chemical reaction process, avacado oil has a taste palate to it.
Next up is my prime choice for seasoning. Refined Canola oil it has zero taste palate and its smoke point is 440° to 475°F depending on its refinement. Now, to get close to the start of any well seasoned pan you need atleast six very thin properly applied layers of oil and baked with each layer. Bake at 500°F for 45 to 75 minutes then let cool to room temperature and repeat. So your one time seasoning on the stainless was a futile and disrespectful attemp at a proper seasoning and should be disqualified. Secondly you most likely didnt remove the polished surface with a fine steel wool to give the seasoning a surface to adhere to either. Its very difficult to remove a layer properly done seasoning buy washing it. Generally it takes burning it at 700° to 900°F or a chemical and electrical electrolysis to remove it. My Grandma made scrambled eggs in a well seasoned lodge cast iron and the scrambled eggs slid out of the pan no releasing be required and they weren't greasy. Secondly my son overheated my stainless pan with vegetable oil in it and turned it brown, a polymerization carbon seasoning. Its been through at least 100 dishwasher washings countless brilloings to try to remove it i gave up. So just because of your video im going to give my stainless the same treatment my cast irons get and prematurely going to say it will end up being leaps and bounds better than any plastic, ceramic or diamond dust ceramic nonstick coated pan ever produced and sold in the history of cookware. Y'all need to throw out them toxic pans!!!!!!😊
@@Jon-O. what's the point to have stainless steel pan on the first place if you spend as much effort on seasoning as you do for cast iron? Is idea of stainless steel not to get same results as on cast iron, but hassle and maintenance free? also is it not just easier to fry stuff using oil? A bit of oil won't make anyone fat or cause any negative side effects. If frying is done with sufficient oil, then it should not stick
@@enigmaa5195 like I said I had stainless 38 years and everything sticks to it even with oil. Forget searing with it even when done right it sticks to the pan instead of that sear staying on the meat the only thing stainless is useful for are dishes like chicken marsala when you want to create a sauce from what sticks to the pan. With my Cast Iron nothing sticks even when searing. Eggs slide around from the moment their dumped in the pan and the seasoned cast iron nonstick surface isn't toxic with forever chemicals known to cause cancers. Aside from baking 3 to 4 more layers of seasoning when new it only takes about a minute to clean and maintain my cast iron as compared to having to scrub stubborn stuck on food off the stainless constantly in every use because it won't wash off in a dishwasher ever. Stainless as a skillet to fry meats is a scrubbing chore every time. You still use some oil or butter or fat when frying in cast iron and the nonstick is fantastic compared to the stick in stainless 🤗
@@Jon-O. I have both cast iron and all clad stainless steel. I just heat pan properly and only then add sufficient oil, and both do the job. I like cast iron more, however I wonder if any proper researches were ever done in regards to seasoning. Technically that's broken oil in pores of skillet which gets reheated over and over again when food is cooked. Traces of it most likely are digested with food every time. It has to be carcinogenic too. Even though still better than digesting teflon.
Thank you for revisiting seasoning stainless steel. I just bought an All Clad stainless,,,first stainless pan for me.
No problem and congrats on your new pan! There’s a learning curve but stick with it and it will be your most versatile pan. Happy cooking.
Ok i liked the video its evident you have culinary knowledge and i respect that. But.... In my quest for nontoxic nonstick cookware i looked into cast iron because i havent tried that yet, being a faberware stainless owner of 38 years and 1 plastic coated toxic nonstick pan my wife demanded having then to only have to constantly replace it because they Never last staying nonstick. So i journeyed down the Seasoning rabbit hole. In seasoning its all about the oil. How well it carbonizes at its smoke point. Which ones actually have high smoke points. Duration it takes to fully carbonize and produce a tough polymerization carbon non stick coating. The minimum amount of coatings it takes to achieve the begining of a nonstick surface rough or smooth.
Avacado excellent smoke point between 480° to 520°F two things here to season with this oil your oven must be able to heat to 560°F most dont this inhibits the chemical reaction process, avacado oil has a taste palate to it.
Next up is my prime choice for seasoning. Refined Canola oil it has zero taste palate and its smoke point is 440° to 475°F depending on its refinement. Now, to get close to the start of any well seasoned pan you need atleast six very thin properly applied layers of oil and baked with each layer. Bake at 500°F for 45 to 75 minutes then let cool to room temperature and repeat. So your one time seasoning on the stainless was a futile and disrespectful attemp at a proper seasoning and should be disqualified. Secondly you most likely didnt remove the polished surface with a fine steel wool to give the seasoning a surface to adhere to either. Its very difficult to remove a layer properly done seasoning buy washing it. Generally it takes burning it at 700° to 900°F or a chemical and electrical electrolysis to remove it. My Grandma made scrambled eggs in a well seasoned lodge cast iron and the scrambled eggs slid out of the pan no releasing be required and they weren't greasy. Secondly my son overheated my stainless pan with vegetable oil in it and turned it brown, a polymerization carbon seasoning. Its been through at least 100 dishwasher washings countless brilloings to try to remove it i gave up. So just because of your video im going to give my stainless the same treatment my cast irons get and prematurely going to say it will end up being leaps and bounds better than any plastic, ceramic or diamond dust ceramic nonstick coated pan ever produced and sold in the history of cookware. Y'all need to throw out them toxic pans!!!!!!😊
I worked in restaurants for years, aluminum pans and stainless steel pans were the main ones I used. It wasn't until I was working at a very well known neighborhood restaurant that I had my first experience with cast iron. Fast forward 25 years and now I only use cast iron, carbon steel and stainless steel .
Thanks for sharing
I use only cast iron for basically everything except ground meats. I use a stainless steel pan for that, and if the meat starts sticking a quick splash of water will deglaze the pan and unstick the meat pretty quickly. For all other cooking I use cast iron. That's why I wanted to watch this video. I've invested in everything from small, medium and large pans, Dutch ovens, large pizza pans, ceramic coated (one of my favorites) pieces, griddles, slotted pans, grill pans.
Caring for all that stuff was daunting at first but it's actually easier than I remember non-stick cookware being. The trick is to use VERY LITTLE oil and bake at high heat for about 45 minutes per coat. After coating the pan (before going into the oven) I wipe it again with a towel to soak up most of the oil (just to leave a thin coat). I think Flaxseed and Safflower work best but you can even use veg oil or cooking lard (crisco, etc) if that's all you got.
That’s wonderful. Thanks for sharing. It sounds like you have a really good system. Happy cooking
I was in the USAF, and breakfast at the chow hall involved omelettes. The cooks would take an egg or two and once their large cooking surface was heated up enough, they would add some oil, then scramble those eggs. The eggs would stick, but they just moved the eggs around scraping as needed. They would remove those sacrificial eggs. They would proceed with cooking our omelettes. NEVER stuck to the steel surface. Only had to do this when starting to cook for the morning.
So what is the ideal cooking temperature on the stainless pan
Which Pan is More Non-stick | Carbon Steel vs Stainless Steel Egg Test
ua-cam.com/video/YDURJF-NGqM/v-deo.html
Great Video, I would like to get 12pc Silver 7 set. My eight inch nonstick pan had seen its better days so I bought a catlphalon stainless steel pan, nice pan but in certain situations as in sloppy cheese omelet, I realized in certain situations non stick pan is nice, you almost have to be careful flipping no resistance with my blue diamond 8" pan 13.95 Im amazed at the quality of this pan, I believe it is a ceramic coating it seems bullet proof made me wonder if I wanted any real expensive set. The down side only has 2quart sauce pan no 3 quart. When I was young I worked at a country club, and we would make blintz wraps very thin liquid and flip with ease, I think they were aluminum pans ext almost looked black generally they were left on side of commercial stove, I dont remember washing them, just wiping out till next time.
Very cool, thanks for sharing your real world experience. I’ve seen a lot of stuff too back in the day, so I know what you mean lol. Every tool has its place, it’s the fundamentals of cooking that will help you pick any one of them up and get going. Thanks for watching
From what I know, the seasoning method works best with oils / fats that have a very high smoke point. It would be interesting to see if you notice any improvements while relying on avocado oil and/or ghee.
I heated mine to what I considered the correct leidenfrost effect. At that temperature I got a reading of 150f with the infrared gun. As soon as I added oil(tallow) it jumped to 350f. I have no problem with eggs sticking. I heat the oil on low or medium to an indicated 350 with the tallow in it, drop the eggs, and reduce to low. I use the same tallow for about a week before washing and getting fresh. Or after searing steaks or whatnot.
Thanks for another great video. I have always loved cooking, but had not really had the time to learn about cooking with stainless steel. Now that I'm retired, I am trying to learn to be a better cook. I just bought my first two carbon steel pans, Matfer per your other video, but also wanting to try to learn to use the stainless ones we bought / were given recently. Keep 'em coming please!
That’s fantastic. Keep at it and keep me posted. Happy cooking!
Would you kindly comment on ceramic coated skillets compared to nonstick. Thanks for your wonderful help!
Hi, I don’t have much experience with ceramic coated skillets so I can’t really give a good opinion yet. Enameled is my preferred coating and I absolutely love my enameled Dutch oven. I’ll look into doing a video on “coated pan comparisons”. Thanks for the suggestion.
Ceramic doesn’t last regardless of the manufacturer.
That's good enough for me. Thank you. So Tom, don't waste your time.
@@annsnyder7045 Ceramic coated nonstick pans despite being on the market for over 15 years, still doesn't last a year before the coating starts to stick. I rarely read reviews where the performance lasts longer than 6 months.
I like SS but it takes a little adjustment period at first.
What emmisivity are you using for your thermal gun and stainless steel? I guess the correct way to measure it would be to buy flat thermometer and adjust emmisivity so it matches. But I don't need another thermomemetr :D
Dang, now I want a flat thermometer too! I don’t know off the top of my head. I followed the instructions that came with mine. I think .11 with no oil and .90 with oil. Something like that.
Not to present a direct challenge but rather an alternative view have you ever seen Wok with Tak who chooses to freshly season his stainless steel `wok for each cooking experience?
I have not yet tried Taks' method as I have a carbon steel wok and have found a method for making my stainless steel cookware non-stick depending on what I am cooking.
Thing is that if I had only one pan to cook in it is possible that a wok would be the superior choice (at least for me) and a stainless steel wok might be the most versatile choice in that scenario.
Hey to each our own; once I managed to get non-stick fried eggs from my stainless steel tri-ply I have little concern for other types of pans although I still retain my 10" and 12" cast iron pans and a ceramic coated cast iron dutch oven still holds some real appeal!
You do good work here and I thank you for that. I have less experience than you though I am much older because I have dined out for most of my life rather than cook at home.
I never had any issues with my stainless steel pan cooking eggs, fish, basically anything. My stainless steel pan is very non stick and I have been cooking with it for over 10+ years.
can you test out Ninja EverClad???
Seasoning stainless steel is like seasoning aluminum pans, it will season but it's temporary until it's washed. We used 8 inch bare aluminum pans in the restaurant, you season them and you used them for most of shift cooking eggs ( rotating about 6 to 8 skillets) and you never used utensils everything was freehand. If you had a little spot that started to stick small touch of oil, salt and a paper towel to fix the little spots. Usually when setting up pans for eggs you seasoned it cook two eggs in it and that was the seasoning and you didn't actually use the two eggs to start/serve and they normally revealed any spots that needed tweaking in the pan then they were like nonstick after that as long as you didn't wash them or overheat them.
The only one who says the truth about the Non-stick cooking style is not for stainless steel. Cause everybody say it is non-stick at right temperature but they add lots of oil. Thank you
Should add a link to the first video in you description or add pinned comment.
Thanks for the tip
Chicken stick to my de buyer like it was glued on pan.... Pan maybe too hot?
Was it marinated? If the pan was preheated, it should release the chicken on its own.
@@tomwadek it was wet becouse i defrost it in the wather and didnt wipe it, than i put a little bit of oil, salt and black pepper, preheat the pan on 10 of 14 for 10 min put chicken and after aprox 5 min want to turn the meat and needed spatula to release the meat.... Now today i buy a beeswax and reseason the pan🤷♂️😁
@@tomwadek you and uncle Scott was the reason i buy a de buyer mineral b pro. All your videos are great Tom👍🏼
@@Jesuswillbeback to get a good sear, make sure you pat the meat dry with a paper towel. It sounds like you just needed a little bit more oil. Also, make sure you allow the oil to also preheat. Once you see it just about to smoke, add the meat.
@@Jesuswillbeback thank you! I’m glad you like the channel
Great idea. I'm going to buy a thermal gun.
I'm a nerd, lol. I love data ;)
That's not how you season a pan. Use the oven. Control temp properly. You don't actually want it to smoke. Using avocado oil, 375 in oven for 1 hour. Also don't just spread oil with a paper towel. Take another paper towel behind it. There's a lot of excess that you can't see.
I use Ravere ware pans it all about the preheat drop a patty of real butter not margarine in the pant turn on to med low heat when the butter starts to bubble and sizzle wait when it starts to stop bubbling drop in your egg and watch it closely i have have very good luck like this little to no sticking just you tube the hell out of it you will find the right video and good luck
I have given up on stainless steel and any skillet that has to be seasoned, or that you have to wait for a certain temperature.
Nonstick is fine.
Nope.
You dont put soap in any stainless or cast iron pans. Thats how you f them up.
That’s an old myth when soap had lye. Modern day soap is fine.