A TRICK EVERYONE SHOULD KNOW | How to make any stainless steel pan non-stick | THE MERCURY BALL TEST
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- Опубліковано 5 тра 2024
- This is a simple trick on how to make a stainless steel pan non-stick in a minute using the mercury ball test - a temperature test done with a drop of water.
The pan we are using is Beka-Belvia, 28cm.
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All opinions in this video are my own and as such are subjective and may differ from the experience of other people.
DISCLAIMER: This video is for informational purposes only and it is not intended to provide diagnosis, treatment or medical advice. Please consult with a physician or other healthcare professional regarding any medical or health-related diagnosis or treatment options. The statements made in this video are not to diagnose, treat, cure, or prevent disease.
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00:00 Intro
00:21 Dangers of non-sticks pans
2:52 What to use instead
3:58 The actual trick (Leidenfrost effect)
@First Last Dude, wrong fucking site.
Please pin this comment. Also add it in the description. That way, people can go straight to the part they want. Thanks.
You have provided a lot of information, but not everyone needs all of it. For instance, I didn't know the actual trick, but I knew the rest even before watching your video. So for me, it's a waste of time to watch for 6 minutes when what I want is in the last 2 minutes. However, other people will no doubt benefit from all the information and may even want to go back and refer to it.
I take it once you find the right temperature that matches your specific frying pan you can use that setting on the dial for everything?
Is it possible to make pan pizza in the stainlessness steel pan without burning like non sticky pan?
please kindly answer me?
Thanks in advance
Thank you 🙏 for the information.
Tried cooking salmon fillets last night on stainless steel. The skin stuck, and it took forever. Found this video and tried again today. Turns out the heat was way too low. I used a dropper and waited until the droplets acted like mercury. Salmon came out perfect, crispy skin and all.
Ok, now that's exciting news~ I use my cast iron for almost all meats, but don't care for cooking fish in it. This is likely a game-changer~ appreciate you sharing your experience.
Did the salmon stick with her method?
wow thanks for sharing. ill try too!!
Or you could use a well seasoned cast iron pan. An old Griswold is my choice.
I use cast iron for meat. It gives a better tasting texture, and you have a wider range of temperatures you can use for cooking.
I'm almost 63 and just now learned the trick to making a pan non stick. That's embarrassing. Better late than never. Thanks for the great video!
Best you. I’m 65 😉
68 here !! No no I’m 67, I’ll be 68 be next year I promise
lol it's never too late mate I am the same age and I recently learned that I should never had bothered getting into another relationship! if only I had foresight 13 years ago!
Lol, pretty sure she helped most of us out who loathed using stainless steel pans.
Does anyone know the actual temperature of the bottom of the pan when its heat is ideal for cooking? I have an infrared thermometer that might just work real well for this. Of course I could run a little test of my own to find that out. I'm 69 and I'm just retired and lazy.
Hi Bliss . I have been using stainless for 30 years . Yes temperature is critical . Not trying to turn food to quickly is also important . For high temp cooking of steak etc , try using ghee . It is far better than any oil at high temperatures and in my experience is nearly as important as temperature control . It also makes it possible to cook eggs etc at lower temp without sticking . A stainless spatula ( mine are paint scrappers that I have bent in a vice and rounded the corners with a file ) also helps . To clean stainless , poor half a cup of water into the pan while it is still hot . By the time you have finished eating it will be easy to clean the pan with a stainless scourer . No babying is needed with stainless . My stainless frying pans are 20 to 30 years old . Cheers from a middle aged Yobbo who like good food .
Careful how you hand those love hearts out missy . You made my blood pressure spike .
Thanks Craig
Here’s a pro tip. Add 2 tablespoons of stock ( chicken, beef, veggie, etc) to the pan immediately after removing the meat. Take a whisk, heat the stock while whisking the fond ( sticky stuff ). It will resolve into the stock. Add some spices and a bit of devolved corn starch, bring to a boil, and voila, you have a gravy made the way professionals make gravy. Otherwise, you’re wasting time, effort, and FOOD.
Wow. Autocorrect sucks. The fond will dissolve in the stock. To use the cornstarch, take a tablespoon ( to start) of cornstarch, place in a bowl with a few tblspns of the heated stock. Dissolve the cornstarch, then add to mixture in pan ( now known as a rue) heat and mix until blended. It will start to thicken. Continue adding more cornstarch as needed until desired thickness is obtained.
@@geoffreywood5808 Cool, thanks!!
I wanted to wait until I tried this before posting. It worked beautifully, I was stunned! Keeping the pan at the right temperature was the tricky part for me, but I kept checking with the water and managed. Salmon flipped and then slid out with ease. I've been cooking for 40 years and could never work out why sometimes food would stick like glue and other times it would float around like the pan was non stick. Thank you so much for this tip, it's a game changer for me!
Thank you for trying it and confirming that it works. 👍🏽 Now I’ll remember to give it a try myself :)
I told my son recently, "when I die, you can get rid of anything & everything, EXCEPT my cast iron collection (which I use daily). You are required to keep it, use it, love it & make many memories with it. Then pass it down with love" 💜
I dont have any kids but I did the same with my siblings. When cancer hit and I had to sell my house and by an RV to live in, I gave everything away...expensive stuff. I kept one cast iron pan, and one dutch oven for campfire cooking. Unfortunately the RV oven is a bit small so I'm adding a small no handle pan. I will never ever part with my cast iron.
half a year ago I bought cast iron pan. and immediately threw away all my modern pans. intend to love and use it for a looong time
Cast iron adds iron to the food - in a good way... Someone deficient might try to use it deliberately and benefit from it...!
@@rachelharris725 I'm not impressed with cast iron at all, very heavy
@@rachelharris725 Imagine if you lived in a country where you didn't have to sell all your wordly possessions to afford healthcare. Our country, America, is a crap hole if this is what it comes down to.
I’ve been doing this technique since I was a kid. Learned it from my grandma. At least I did one thing right in my life ☺️😅
😂😅 Yay for our grandmas 😁
Do you know what this temperature is?
@@bwj1158 It's roughly 379°F (193°C). It's called the Leidenfrost Effect.
are you wearing a slave-muzzle in your thumbnail selfie ?! 😆😅🤣😂🤔😭😱 🤢🤔🙃.
We should call it grandma effect ! Salute to all grandmammas for their wisdom.
Once I did some research on cookware and saw the amount of teflon pans that get thrown to waste because their lifespan is shorter. I'm now only using cast iron and stainless steel pans. Plus the added benefit of reducing the risk of toxins in my food. This is great advise for steel cookware. Extending the life of our pans reduces our waste. 👍
The lifespan of the people who cook with them is shorter too
I've always found cast iron the easiest to use. Will work on any heat source all the way to a camp fire. Treat them properly from new and ya can't go wrong. When properly prepared the are nearly as stick free as new Teflon and better than old Teflon. :)
Look into Carbon Steel Pans...exactly the same as Cast Iron, just half the weight. They season the same and last just as long.
@@Graeme_Lastname Love cast iron. Temperature makes a huge difference with especially with pork. To high and it sticks like crazy.
Look up cast iron alheimers
Hello. I'm glad you pmade a concize informative video about that, too many people disregard stainless steel simply because they are not aware about the importance of "right temperature".
I'd like to add a correction : You say to put the pan on the stove and set maximum heat. I would NOT recommend that. I suggest setting 1/3 or half temperature first, then only turn up heat once the pan has been pre-heated. This is valid for carbon steel, iron cast and stainless steel, as it will put less stress on the pans and prevent any chance of the pan deforming.
Have a good day.
Video starts at 4:00
Please! Thank you!
👍👍👍
Thank you.
the rest was really informative though
😂Thank you
Also, with stainless steel and cast iron, if you heat up the pan to the temperature you plan to cook at: let it heat up first, add your oil or butter, then cook. The reason for this is that the pre-heating opens up the micro-pits in the metal, otherwise, these little pits "glom onto" your food as the pits expand, making it more likely that your food will stick. Open those up first...
sf metal phantsy, when you don't understand things you invent explanation..., you share your delirium, and 50 dumb people give you like
Excellent! We have been using this technique for decades and it always has worked well, since the Internet became popular a lot of cooking skill was lost because people started watching a lot of random videos made by unqualified amateurs so it is great to see you post this video which actually is accurate and proven by many decades of experience from our ancestors.
Around 194 C (380 F). is the low end of the hit box where the Leidenfrost effect starts, a little lower if you're at significant elevation. If you have an *accurate* induction cooktop and infrared thermometer, knowing this will save you a considerable amount of time in prepping + checking the pan.
exactly the info I wanted to read THX
With all due respects... your tip on the temperature, for the Leidenfrost effect (full marks to you for getting the phenomenon right), is a blanket answer and not entirely true... and more specifically the "Leidenfrost Point" is not *one* numerical value based on which someone can decide the higher value... it depends on multiple factors such as:
- which liquid, its base temperature, its boiling point and the liquid's inherent pressure
- which metal, its thermal conductivity, the surface tension and the heat capacity of the metal
- further external factors such as air pressure, room temperature, and impurities in the liquid, metal or air - affect the temperature value
- I am leaving out elevation, since it is covered by a combination of air pressure and room temperature
For example, numbers I can remember at the top of my head, from when I was an undergrad, are:
- water on Steel: above 194 Celsius
- water on Aluminium: above 210 Celsius
- water on Iron: above 600 Celsius
- elemental liquid mercury on Gold: above 1100 Celsius
All that scientific mumbo-jumbo apart, for the purposes of layman cooking, I believe prepping and checking the pan is possibly the simpler way forward; no-frills, more spartan and one can cook whether they own the place, at a friend's garden party or during an off-road hike.
Do you have a recommendation for a infrared thermometer?
I am not sure if this will interest you but I have an induction stove. My stainless steel pan has a layer of what appears to copper at the bottom, presumably to interrupt the field from the stove and improve the heating.
I still can't get this to work at altitude! I live at about 6500 feet elevation.
This was the best explanation I have ever heard! Plus the intro of this video are things you won't hear from pan manufacturers.
Glad you enjoyed it, Irvin!
Laughing at myself! Just realized I've been doing this subconsciously, had a fight with my mom about it (she's a great cook). Now I have a great explanation to show her I'm right!!!
Thanks for the great tip.
MIND BLOWN! Thank you! I’ve been walking around with this question for years!
Thank you for this! I’ve replaced most of my skillets/pots with stainless steel (you would not believe how many Paul Revere brand ones I find at the thrift shop!) because I was tired of “non-stick” being a money hole. You’re right, it doesn’t matter how you treat it, you’ll have to replace it after a year or two.
So thank you for this trick, I can’t wait to test it when I cook again!
Great video! I just bought one of these to replace an old non stick pan. I got a great deal on it but wanted to make sure I used it correctly. Thank you now I’ll be able to cook anything in it.
This may be the most useful kitchen tip I've ever found. Thank you so much!
I've been cooking for over 35 yrs and I just learned something new! Thank you!
This is why i like UA-cam, helpful tips from helpful people.
Thank you so much for this information. I have struggled with stainless pans for my adult life. You made it very simple to understand how to change my relationship with my pans. You are the greatest. Thanks again.
Amazing! It's so great to see someone talking right and clear about non-sticking pans and stainless-steel pans
My mom showed me how to do this when she was cooking. I kind of forgot about it and have little patience. However, all the non-stick options are like you say. Not optimal. Going back to my stainless steel. Thanks for this practical reminder.
This is me exactly. Now that I have this trick I'm going back to my stainless steel also!
🌈💞🦋Mee too!
You amazing young lady, I'm nearly 60 and you've taught me how to use my stainless steel pan! Thank you 🙏🇦🇺
Brilliant, thank you. I am researching buying new pans and every non stick one has negative comments, so decided stainless steel but was worried about sticking as I have a saute one and food sticks. Now I know what to do. Great tip, thanks.
This really works. I’ve been using this technique ever since I learned it from this video. And I’ve been spreading the knowledge to my family and friends. Thanks!
hey, do you have to do this everytime you cook?
?
Hey, am a bit lost, but do you season it before doing the mercury test or totally not, and just mercury test is enough?
Thank you for sharing this with us all! I have a Stainless Steel Pan, and I was ready to throw it away because I didn't know the right way to prepare it! Thank you again!
Wow I use the water drop test but didn't know and was never told how to judge the precise temperature by looking at the way it reacts. Thank you for this.
Will definitely try this tomorrow. I love our stainless cookwares, been using them for 22 years, still looking brand new.
Thank You, your the first one that gives a helpful review on stainless steel pan . . .
I have had a stainless steel pan for over a decade and had scarcely used it due to messy cleanups, now thanks to your good advice I have put it back to use.
Thank you so much for the key detail. I always never wanted cancer and did know it was about the temp on the anticorro, but I never knew the "trick" which is absolutely vital to not overheating!
This is the first time I’ve seen one of your videos. Not only is your video informative, but you are absolutely beauty and your voice is lovely - so relaxing.
Pancakes used to be torture to try to make. This trick actually works and I can make pancakes in peace again!!! Hey thank you!
@@dante8227 didn't you watch the video? Dafuq is up with you?
get a griddle pan/grill thing for griddle cakes...but i think most of them come non stick. actually don't/didn't george foreman grills use teflon and aren't they high temperature?
@A Light in the Dark gee thanks. That's my problem
@A Light in the Dark Exactly what my mother always told me. The difference is that with pancakes you get to eat your mistake while you do better with the other ones!
@A Light in the Dark my first is always a bit messy, the rest turn out perfect. I will try this water drop method to see if the first one can be perfect😃
Thank you Sister for taking the time to share with us. Water drops test. Thumbs up. Your voice kept me listening till the end. Captivating video on non stick. Respect to you. 🇹🇹🙏👍
Started living on my own now and it is my first time cooking. This really helped me alot. Thank you!
Thank you for posting this, I tried it twice now and it actually works!
Thank you so much for the nonstick tip/teaching! Love it and my stainless steel pans 😃💕
Hello! Excellent advise! I had an old stainless steel pan that I thought was gone. I washed it and tried the water test out. I had fried eggs this a.m. that did Not stick!!!! Thank you!
I'm going to try it out now as I'm using the steel one from the last decades
It is True..goid advice can come from many different sources. I take what I can get not to mess up my pans these days.
This is great advice for making stainless steel pans non-stick for some things, but... other things require low heat, or ripping-high heat. I love my carbon-steel and cast-iron for this reason. How about a video on those?
Pro Tip for Stainless: Once it's to temp, add your fat...Bacon Grease, Lard, or Avocado Oil...then turn temp down to LOW and cook whatever you want, it won't stick once the FATS have gotten into the Heated Stainless Steel. Acidic foods eat away that precious coating in Cast and Carbon pans. So, Stainless is great to have as well. I also like the "added" flavor my Iron and Carbon pans give to certain foods.
@@codybanks9944 As long as your seasoning is good then acidic foods wont do anything to it. You would have to boil acidic liquids in your pan for a wile before it takes a good seasoning off. Baking soda also helps with neutralizing acidity. and it doesnt add any off flavors. I do it with my tomato sauces and i find they get better tasting even.
I learned about Teflon years ago and switched to stainless steel. I love my pans and use a similar trick by turn the heat down and taking the pan off the stove to let them cook in their own heat for the last bit to stop eggs sticking. Didn't know about the water trick though. Very helpful.
I am amazed. I never even heard of this before. Thank you so much for enlightening me!
Thank you so much for the video!!! I just want to say that in my family we’ve thankfully had the same stainless steel pots for about 30 years. So...you gotta love that material! There are scams though, so do look for amazing reviews that have told you it doesn’t rust to make sure what you’re getting is fully stainless steel (I’ve been there)
You saved my many stainless steel pans Bliss. I was so frustrated with them after trying everything to make them non-stick, that I just stopped using them and was finally going to donate them. But your temperature control is pure magic. My food doesn't stick any more. Thank you, thank you, thank you. These pans are very expensive and throwing them out was a painful idea. Blessings.
I tried this and was amazed how much easier it was to clean my Farberware pan. I can’t thank you enough for this wonderful tip. I have had my Farberware pan for 39 years and used it only infrequently, preferring my PFOA nonstick for ease. Now I know how bad that nonstick coating is and find that all along my stainless steel pan was just as nonstick when used with the proper technique. Wow, than you so much!
Wonderful, I am glad it was helpful and you quickly got the hang of it. My husband is already a master of the non-stick stainless steel pan but it took him almost 4 months of trying. Now it is like a second nature. :)
Your great grand mum was a scientist. The fluid dynamics kind.
Probably, thermo-fluid-solid dynamics
A+ tip and cheers for inserting your own timecode breakdown.
Ok I’m back to say, I tried this today when cooking my crepes and it worked perfectly! Best video 😄
You do a good job with your videos and taught me something I didn't know. Some people just complain about everything and don't know how to use UA-cam
Oh my god!! This is so helpful!! I’ve never seen a video like this!! Thank you so much for sharing
God? Do you need anything? You called Him😒
@@kingmufasa8929 ikr!
Can’t wait to try this out on eggs, which is always a chore to clean! 🙂❤️
UPDATE: So easy, even a caveman can do it! 😁 This worked flawlessly on my sunny-side-up eggs...no sticking at all. Thank you! I’m giving you and your great grandmother a big imaginary hug. 😘
SO did you cover your pan with the lid for a minute or two? how did the eggs look afterwards? Not sunny side up anymore?
I use butter.
@@MsDropofrain They look cloudy side up but; WHO CARES ABOUT THE LOOK, THEY TASTE DELICIOUS!!!!! 😋👍
@@MsDropofrain the secret to sunny side up is to pierce the white surrounding the yolk without piercing the yolk. That jiggly egg white that doesn't want to cook is its own layer. If you pierce it, sunny side up comes out perfect.
This is great! Thanks 😁👍
I have seen people do this, but no one has bothered to explain exactly what to look for. Now I know!
Your presentation is excellent. Thanks for sharing. From the Philippines
I never heard of this - I'll have to try it
- 4 months later - this actually works! I have beautiful stainless steel pots and pans that I rarely use due to the sticking problem. The works perfectly! I wish I knew this 30 years ago! Thank you!! 😊
I love using my stainless steel pans I bought from a restaurant supply house, the brand is Volroth. I have never had a problem with sticking. I use butter instead of oil, get my pan pretty hot. I remember teaching my dad (a pretty good cook in his own right) how to use a stainless steel pan vs a "nonstick" pan, I got the pan screaming hot, placed a steak into the dry but very hot pan, it instantly stuck to the pan as it seared, my dad freaked out wanting to move the steak immediately, I told him to wait, as the steak seared and browned, it released itself and I was able to flip the steak over, it came out beautifully! I also cook eggs, scrambled as well as fried, pancakes and pretty much anything else I want with no sticking issues.
I did not understand the video instructions. Do you have to do that every single time you use a pan? Or is that just the first time you use it?
You could also season stainless and use butter to cook eggs at low temperature. A good clad pan can quickly be seasoned on stove top.
@@henryvalero9235 Every time you use it - it is all about getting the pan to the 'right' temperature, so you check each time. Probably along the lines of my mothers advice for making pancakes - the first one will tell you if it's too hot or cold. It will go wrong and then you can eat it while you cook the rest at the right temperature!
@@henryvalero9235 Every time. Make sure the pan is hot enough is what is most important.
@@henryvalero9235 Every time you use the pan. It's about reaching the optimum temperature.
Brilliant, thanks for this. I spent best part of a 100 quid on a pan I was ready to give up on. Looking forward to trying this. Thanks.
Great video. I will try it first thing tomorrow. I watched the whole video, but love the way you bookmarked the different parts. Thanks
Thank you. I just switched to stainless steel because of the negative health effects of Teflon. I had no idea! Anyway it made me very happy to find this video 😊 I can’t wait to try this.
Actual trick starts at 4:00, thank me later😝
K, it’s later, thanks!
Thank you
Manpreet Brar thank you
Thanks a lot.
Thanknyou
Brilliant. The voice of experience. Thankyou
Thank you very much for the info.May god keep you healthy and happy.May all your dreams come true.
Good video... I knew this trick my self and have always used stainless steel pans, but never thought of sharing this..👍 you are saving the planet...
More people should do similar things instead of depending on toxic chemicals
If you want more people to stop using toxic chemicals you should've been sharing this tip!
Good for you -- EXCELLENT video! I have known this for years, but am still trying to convince my kids and my sister to opt for stainless for all the reasons you mentioned. I think they're somehow still drawn to the 'mystique' of seasoned cast iron, whereas I just hate the weight of it, the fussiness of the preparation, and the difficult care. Stainless steel for me ANY day!
Commercially, it's faster to sauté any stainless pan with a green onion or most onions the acid leaves a film that makes the pan non sttick, discard the onion and then use your pan....
Why not both? I use both and cast iron makes the best sear, so great for meat like steaks.
@@Danielle_1234 yes I have both, and also prefer steaks done in cast iron skillet,
A good compromise is carbon steel. It's much lighter but has the benefits of cast iron, like holding heat really well for searing. All pans, including stainless steel, can and should be seasoned.
I highly recommend to watch the video by the Chef Helen Ronnie titled "Pan Secrets Chefs Don't Tell You. In addition to the rule this video teaches using the drops of water, you will learn the secret to all pans producing good results and have a huge advantage when you're cooking!
Helen Ronnie is a joy to watch and imparts such huge amounts of knowledge. I really highly recommend her videos and actually conducts experiments to give the best possible information and outcomes.
Cast iron skillets aren't that heavy if you get an older one. Newer ones are made to be easier to make in an automated factory, so they are thicker, rougher, and heavier. That's why antique cast iron skillets often sell for more than brand new ones.
I watched a couple of hours of videos on stainless pans. This one was the most helpful.
Bless your heart. I needed to know this. I knew about that non-stick garbage for years but didn't know about this.
My great grandmother called it "the right way to use a pan." That is the highlight of this video. I would definitely enjoy hanging out and cooking with you and your family lol. Great video. Thanks.
Best tip I've found after going through so many videos! Thank you!
I LOVE listening to your speech! So MUCH clearer than American native speaker…
Kudos to your grandma and kudos for you for sharing! ♡♡♡
I haven’t liked non-stick pans very much for a long time (I used them a lot when I was a young wife and mother) - I think probably because I like the browning effect (or fond) that other pans give, but also because I’ve always had doubts how healthy non-stick is. I’ve gotten used to my pans so I usually kind of feel when they’re ready, but your technique is so simple and clever that I’m going to give it a try and see if my instincts really are any good!
I can’t thank you enough!!! This really works!!! I refuse to buy nonstick pans. A while ago, I splurged on high quality pans, but having food stick or not has so far depended on luck. I saw this video a few weeks ago and I started using your trick and I was surprised that it really works. What got my really excited is that I just, for the first time ever, seared some salmon successfully without the skin sticking to the pan and the flesh falling apart trying to unstick it. I used your trick and the salmon seared to perfection and the skin came out nice and crispy and didn’t stick at all. Thank you a ton!!!
New subscriber 😍 I mentioned to someone yesterday that I needed a non stick plan because I was burning food in my stainless steel....and 24 hours later, here you are, explaining what I needed....thank you 🤗 and thanks also for the bonus of explaining Teflon and non stick do''s and dont's 👍
Have used my set of s,steel pan s for 40yrs and look fantastic, have also got 2 cast iron I'm happy with, will defo try this method, thank you
This is amazing. I've been doing this for years and never knew why. It must have been taught to me decades ago by my grandmother but I just did it naturally and never thought of why I did it. Hilarious.
@Blissfully Random Thanks for the Advice, Zornitsa!!! I work on copy machines and when I replace the fusers which bonds the powdered toner (colorants and resin) onto the paper with heat and pressure, you can often smell the off gassing of the PTFE used in the nonstick coating of the heat roller. Not a pleasant smell at all...one of the reasons to use the nonstick method you demonstrate or a pan with ceramic coating which I have found to also be an excellent alternative to PTFE. Thanks for a Great Presentation!!!😁👍🏻 Kudos on your English Speaking Skills too!!!
so excited to try this out. I always have trouble with my stainless steel pans. And tend to put more oil in which still doesn't work. Thank you.
Ooh! The Leidenfrost Effect! It's interesting to see a practical application for it, and this is a great one. Thanks :)
I’d never heard of the Leidenfrost Effect until I was using this technique to fry eggs after viewing the video and my brainiac husband told me what it was. 😉
@@kathyspit7699 I am a what I thought was a above avg intellect only how the hell did I never recall hearing this ?? And I am a science lover......just how have I missed this jewel of an lesson\effect at 60
Hey you really helped me i was fed up of egg sticking on my pan and then washing it for 10 min but ur video helped me🥰
Thank you so much I found this very informative and as I'm in need of a new frying pan will definitely check out a stainless steel option 🙋🏻♀️💖
Hello from Australia! Thanks for this info and your way of presenting is so lovely! Thanks
Wow! This really works! I fried 2 eggs in butter and they literally slid around the pan! Thank you so much for this!
Wow! All these years we never knew this...thank U so much, you made our day! Stay awesome :)
Young lady - you are one special and appreciated person! Thanks!
Just my new stainless pans thanks for your help Have a great day
Thanks for your kind suggestions.
Brilliant! I've seen tons and tons of videos where people dump a kilo of oil into a pan, create and oil slick similar to an ecological disaster, heat it till the smoking point of oil and then declare it non-stick by pouring their food onto that oil slick and floating it around.
I have forwarded this video to many of those experts to learn the real way to make it non-stick with minimal time and material waste. Thank you.
Great advice. I’m going to try it next time I need to use my frying pan.
Super adorable person who radiates love as she solves one of the "stickiest" problems ever!
Thank you, very kind of you to say that :)
@@BlissfullyRandom The world needs more love, kindness and caring. Enlightenment is an understanding of joy in uplifting oneself and others in ordinary activities.
This info is gold! Absolutely a game changer!
Thanks so much!
Best wishes!
So simple, yet so very useful! Thank you for sharing. I love my stainless steel skillets and now I suspect I'll love using them even more!
Chris, I'm not in the mood of laughing. Sorry.
Thank you 😀
I have some beautiful stainless steel cookware...I've had them for many years, but have never used them due to food sticking. I'll try this trick tomorrow.
Did it work for you? Im planning to buy a stainless steel pan and need more reviews.
Yes please tell us, did this help any?
me too... same!
Thank you so much for Grandma's trick.
Attitude of gratitude for all you shared. Continued success 😊
Thank you lovely young lady. Blessings
I never used water but I learned how to gauge the right heat by hand. You can also tell by how the oil looks when you add it. Very similar... If it doesn't burn or smoke you're not too hot.
Thank you it was unbelievable! My pan sticks all the time n after I tried yr trick it worked!
I just like your positive energy.
This "trick" definitely works, though it has always amazed me that water can do this.
Water doesn't, steam does ...
@@fjb4932 you mean vapor
If you have an induction stove and a large pan (12" or larger), I would recommend AGAINST using the maximum setting in an empty pan to get it to temperature. You can warp many cheaper stainless steel pans this way (and carbon steel, no matter how expensive, even faster). Otherwise, this video is great.
I’ve had a complete set of All Clad cookware for over 20 years and they work incredibly well. I also have a great carbon steel pan and I’ve never been happy with non stick.