The pan you don't have (but should)
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- Опубліковано 25 січ 2023
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Carbon steel pans are some of the most versatile pans in a home cook’s kitchen - here’s why.
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-www.seriouseats.com/what-make...
-www.americastestkitchen.com/c...
-www.scienceofcooking.com/what...
-www.heritagesteel.us/blogs/co...
-www.americastestkitchen.com/c...
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Some people are asking good questions about induction cooking. From what I understand, generally carbon steel, cast iron, and stainless steel* pans all work fine with induction (*but definitely check when it comes to stainless steel - it depends on what additional metal they're made with); nonstick pans are less likely to work. One quick trick is to use a magnet on the bottom of your pan; if it sticks, the pan is induction compatible.
Isn't it also possible to season a stainless-steel pan?
@@SizeMichael Technically, you can season all pans (including non-stick). The amount and size of the pores determine the amount of work and effect you'll see.
@@TimesRyan I think I accidentally seasoned the bottom of a stainless-steel pot while deep-frying chicken in it, which is how I got the idea
@@SizeMichael Certainly! Even just every day cooking slowly adds seasoning. A ripping hot deep-fry will definitely do a good amount.
@@SizeMichael You can see in the video that the bottoms of my stainless steel pans get accidentally "seasoned" too :)
The fact that the handles and outer surfaces of all these pans are _not_ pristinely clean makes the video much more realistic, and viewers far less guilty about _their_ pans looking like that. 😀
Yes, you are definitely seeing a real home kitchen here :)
@@MinuteFood So, no studio in a warehouse and a crew of fifteen... 😀
You’re one of the first UA-cam channels that correctly talks about cast iron being a bad heat conductor. Everyone thinks it’s great at conducting heat, when it’s really good at retaining heat.
What are you watching?
Don't forget that sour sauces can fairly easily etch away the seasoning from carbon steel/ cast iron pans. So when making tomato sauce is where i use my enameled cast iron or stainless steel pans.
Very good point.
I love my carbon steel pan, but when it comes to the pan sauces, I'm always concerned that the sauce could strip my carefully developed seasoning. And braising only gets worse.
@@stevewebber707 generally with cast iron (at least for me) i try not to cook any liquids in it for more than an hour. With my dutch oven I can see some rust above the water line and it starts to develop a slight metalic taste in the food if I cook liquids much longer than that.
really thick fatty liquids dont do it as bad, but tomatoe sauce and chili i try to keep to less than 45 minutes and thats with a very well seasoned pan.
@@mcgrawnelson4722 Is your dutch oven cast iron or enameled?
Does this mean I can't make shakshuka in one?
@@miladragon you can, and i have. Rust isnt poisonous or bad for your health in any way.
you just have to reseason the pan much more often when you do
As a south Indian, I can 100 percent vouch for the carbon steel pan, which is perfect for making evenly cooked crispy dosas! Once seasoned, I'd argue it's better than non-stick pans. Because to spread the dosa properly you need your pan to be a little sticky when the batter is wet. But once cooked, it comes off the pan, almost like magic! That is a property no non-stick coating can replicate.
Yes! I made eggs last night and had to switch from my non-stick to my carbon steel. I really like that little bit of stick when the egg hits the pan, but then when done it comes right up.
yes, if you buy a teflon as well as a carbon steel pan at the same time, after a few months, the CS pan will beat the teflon pan. teflon deteriorates rather quickly while the seasoning of the CS pan will just build up and get better with use
@@_simmac_ Yeah, it's honestly kind of insane to me. A good part of it is also learning the techniques to keep things from sticking, but I find it incredible that after I got through the very minor learning curve, I can easily make fish and eggs on my CS pan, or fry up eggs in my CS wok, and it basically doesn't stick at all. Between those two and my stainless pans, I will literally never have to buy another pan again lol
As someone who only makes bacon sandwiches, I dont know what I'm doing here 😅
@@_simmac_ Plus you can use any utensil you want on carbon steel.
genuinely shocked that this didn't end up being a sponsored video, i was just waiting for the plug. definitely looking into getting one when my current non-stick gets bad enough
When you do, make sure to search around! There's loads of good cheap pans even outside of the heavily marketed ones by companies like deBuyer or Matfer or Made In. I got mine from a random company off Amazon I never see mentioned anywhere and it's fantastic, and the shape suits my fancy a lot more than most others I looked at.
@@aloysiusdevadanderabercrombie8 could you send me a link or the name of the pan you ended up getting please?
THEY ALREADY SAID EARLY ON ITS NOT SPONSORED
@@abc6568 The name was Ballarini, I think mine is 11"
@@aloysiusdevadanderabercrombie8 thank you very much.
as someone that tried to get on board the Cast Iron train and ended up donating my pan after I ruined the seasoning, the carbon steel wok I snagged at a thrift store blew me away right from day one. I'm definitely a convert to the Carbon Steel life.
This is a bit of a strange comment because cast iron and carbon steel are both seasoned in the exact same way, via the polymerization of fats.
Can't you just reseason the cast iron? i mean i've seen people remove the rust from old cast iron pans they find, reseason and then use it just fine.
@@willowarkan2263 I just ragequit the whole idea lol
I'll try again in a couple years
Thanks for all of this super helpful knowledge on the world of kitchen pans! The carbon steel is currently in our shopping cart awaiting checkout 👀
We can’t get enough of the pan-tastic shoutout either. We hope food lovers everywhere can also learn some cool
things about animals and nature over here at Animalogic! 🍳 🐼 ❤️
This lady made her own hex clad pan with none of the expense lmao
I would note that both Carbon Steel and Cast Iron require extra care to avoid rust, however carbon steel being smoother has made it easier for me to manage, there's always the option to just deep clean it and remove the seasoning to get to a "factory new" state, while cast iron doesn't really have this option because of the pores/grooves.
Both aren't good for acidic foods though, like tomatoes. These don't just eat away at the seasoning, they can damage the pan, as both metals are not rust-proof like stainless steel is.
Love the pie chart graphic on the pan, very cute, very creative.
Thanks for the info!
Loved this video. The way that you communicate information is a complete cheff's kiss. Thanks!!
I'm from eastern France, I've been cooking with DeBuyer carbon steel pans for almost a decade now. The brand is from the Vosges, created mid 19th century.
Thank you so much for talking about my favourite piece of cookware of all time!
I love my carbon steel pan. It pretty much stays on my stovetop all of the time. Perfect for eggs.
I think the Minute group may be one of the few channels I would trust to really check their product sponsors, on par with Tom Scott
Thank you for this beautiful video. I feel like I'm finally starting to understand how pans work
Good discussion. I have all of the above and appreciate them all for their distinctive positive qualities. I have a carbon steel crepe pan that I use for eggs but never for crepes. I've found, though, that after trying many different oils the only one that keeps my eggs from sticking is butter. Which I love.
I REALLY love your videos!!! You guys really help me cook... well😂
Thanks to you I'm finally gonna buy one - Never quite understood these until now!
I will look at them for my next skillet. Thanks!
i am so happy to discover this channel, your vids are amazing.
What about ceramic coated pans I've been using those for a while now and they work amazing on all front in my opinion. Really good at being non-stick, highly durable, heat resistant and no seasoning required.
Yeah I was waiting for that...
They're great for a steak
Also I have to disagree with the nonstick diss
The temperatures where they are a risk would burn food so ppl tend to avoid those anyway
And like ceramic coated pans they can last much longer exactly bc they don't regular maintenance
Convenience makes cooking and cleaning easier, that allows for more practice, and ppl having more experience with proper use of tools (like learning to reduce the risk of nonstick pans) which is why nonstick and ceramic coated pans are just... better
the main concern surrounding the non stick is environmental impact of manufacturing and short life span @@joseSanchez-ej2oh
Congratulations on another super insightful and interesting video! One of my non-stick pans started leaking the other day, and I've been putting off the purchase of a new one. Now I know what to look out for :)
I recently got myself a nice nitrated carbon steel wok and I really love it. Definitely going to get a pan too.
Yay!! You have a sponsor now, and OMG *you deserve it*. Your videos have been so informative, and such a delight to watch. Thank you so much for them!
(At least, I'm assuming Animalogic is a sponsor. If not, go you for shout-outs to your friends! You rock!)
I have a beautiful smithy carbon steel pan that I never use.
In my kitchen we basically use two pans, a stainless steel one (any thing that requires deglazing or involves acidic food), and a cast iron one (for frying, cooking eggs, pancakes, ect.)
One thing worth mentioning is that cast iron pans can be machined smooth, I use a Stargazer cast iron pan that has a very smooth finish similar to that of a carbon steel pan.
Was gonna be too lazy to watch the video as usual, but did it anyway - was super helpful actually! Learned a lot I didn't know!
It's kinda sad how cast iron pan manufacturers just stopped machining their pans. Like what the heck, everybody agrees that a smooth finish is better, and the tools are not complicated at an industrial scale, so why'd they stop making flat surfaces?
Agreed! It's marketing hype and to save a step in the manufacturing process. "Pre-seasoned" is a joke.
I would love if you also talk about induction in videos like these. I know in some places like the US its still quite uncommon but its becoming more and more popular in more and more places. It is very much relevant enough to talk about
A good rule of thumb for induction is if its made of iron it will work.
Induction is all about magnets inducing eddy currents inside the pan, which then generate heat by (I^2)R. The resistivity (material property that determines resistance the same way density determines mass) of copper and alluminum is about 1/10th that of iron, so on an equivalent induction stove copper and alluminum pans will only make 1/10th the heat. And obviously a nonconductive pan won't even generate eddy currents so it makes 0 heat.
Again tldr; due to material properties if your pan is basically a hunk of iron it will work on induction because its conductive but not too conductive.
en.wikipedia.org/wiki/Induction_cooking#Materials
@@jasonreed7522 so basically Laura, cast iron and carbon steel pans work great for induction because of their high iron content
A thing to consider is that induction needs a certain thickness of material to work properly. So a thin carbon steel pan may not work on an induction stove. I remember some of them being a problem. Suggest asking at the store for compatibility with induction.
@@jasonreed7522 I think one thing I have heard / read is that the unevenness of induction cooktops can sometimes cause carbon steel pans to warp (since carbon steel pans are both thin and have poor heat conductivity), which is not great because induction cooktops require a good contact in order to work. I would imagine this may depend on the quality of the induction cooktop though, and how well they work if you turn the heat down.
this is so interesting, thank you!
Ceramic pans are the best nonstick pans. Mainly because they won’t kill my birds if I accidentally get them too hot, but they also tend to be more durable in my experience.
Yay but their coating wears of pretty fast and they are a bit more expensive in some places
@@LuzuVlogsGamer I only really use my ceramic pans for eggs, and they’ve lasted years. Most things I can do in my carbon steel pan, so I don’t feel the need to use the ceramic pans that much
What a wonderful pan that was, at the end.
Love carbon steel pans, they're so nice to work with
Have to commend you on the pan => panda segway. Great video as usual, thanks for sharing.
You missed enameled iron pans. VERY expensive, have the heat retention of cast iron but they can be cleaned in ways cast iron can't...
Cook fish or bacon in cast iron (or carbon steel) and it's likely the next thing you cook will have the essence of fish or bacon in the flavor. With enameled cast iron you can get the last food cooked OUT of the pan and use it for something else...
My LeCruiset pan goes from fish to pancakes to caramelized maple syrup without any ghostly essences of the last meal I cooked in it.
Pricey, yes, but worth the expense, given that one relatively nonstick pan does it all.
AND it doesn't rust or need surface curing.
I love my Le Creuset, but it's definitely not like the love I have for my carbon steel! The weight and cost are two biggies for me.
yeah carbon steel has been my favorite skillet for awhile now. it’s just so good for everything and it’s so easy to refresh the seasoning when i push it a little too far 🥰
It always makes me a bit sad when people cite the seasoning process as a reason they avoid CS. I feel like people care too much about it, the "hassle" of it is really overblown. I haven't done anything to mine in months and it still cooks better each time!
I got a carbonsteel pan about a year ago and now it's the only pan we use. In fact, we font even pull it off of the stovetop. I remember recently opening the drawer with all our old ceramic enamel and nonstick pans looking for something, and considering throwing them out.
Sanding down cast iron has been shown to complicate the seasoning process a bit. The surface imperfections allow for the oil polymerization to adhere better in many cases
I want to love the carbon steel pan I got as an experiment. But I seasoned it as directed, used it once for something salty, and found that it had managed to develop spots of rust by the time I went to clean up after the meal. In order to make sure I'd gotten all the rust off, I ended up stripping the seasoning (with food-grade lye), then the rust, then immediately seasoning the pan again. And so far I've been too hesitant to try a second time.
Damn I just got this Video randomly recommended and gotta say what a good video. Well explained and nice cute animations :D
The information is presented very well- clear and accessible. I tried using a Darto carbon steel pan for roughly 10 months last year. I wanted to love it. I really did. I sold it recently for many reasons... for me, there simply is no carbon steel pan being made right now that has a comfortable handle. None. Many have rivet heads that gather gunk. I found the Darto to be too thin and because carbon steel is ductile, it did warp. The solution for me was Field cast iron- simply put, to move to the next smaller size down. I won't saute with it, but I find I like stainless steel better for that anyway.
Loving these
"Panoply of Pans" is a delicious turn of phrase.
Great video. I personally use cast iron almost exclusively, and use stainless steel when I have to boil something, simmer for a long time or cook something super acidic
can we get a definitive non-stick/teflon breakdown? I keep hearing things that contradict each other and I don't think I'd understand the material science.
They won’t hurt you, but they are terrible for the environment and will kill pet birds when they get too hot.
This will probably be lost to the rest of the comments, but I need to correct something you mention several times. The thermal conductivity property of the 2 alloys (cast "iron" and carbon steel) are relatively similar. They are not inherently dissimilar in this way.
You do state the real reasons they are different but seem to confuse that aspect. Carbon steel is less brittle so it can be made thinner than the cast iron. The heat retention is a result of their mass and their thermal conductivity. And so in this case, the mass is the only significant factor.
Following from this, the stainless steel pan would be a comparable material too, in terms of thermal conductivity. However more expensive to manufacture the alloy, and strong enough to be thinner.
To summarise, you could make all of these pans as thick as the cast iron, and they would all behave very similarly in terms of heat transfer.
As a mechanical engineer, I felt it right to correct this detail.
I’ve had that exact pan for years and it’s a work horse. Matfer Bourgeat black steel, if I’m assuming correctly. The only caveat is that’s it is difficult to keep the seasoning even on those things. Avoiding acidic ingredients is a given, but it’ll chip and flake off if you’re not searing meat or doing stir-fries on them regularly. I still use it far more often than any other pan in my kitchen
Hey, I do have a carbon steel pan! And it is fantastic! I think I may even have the same brand judging by handle shape. It's the one pan I feel should just live on the cooktop, because you can use it for basically everything. From eggs to steaks to reheating leftovers, it's great.
Yea I barely pick up any of my other skillets right now. I have a cast iron I never use because the CS does everything better. I have a few stainless skillets that I love, but I don't make much food that would be better in a stainless steel pan because I'm a college student without much time to make anything particularly elaborate. The only pan that gets more use in my kitchen is my wok (which is also carbon steel lol)
I fully agree... I rarely use anything else. One of those is always on the stove. Doesn't make much sense to stow it away if it is in constant use. Only for acidic foods that have to stay in the pan for a while they don't excel.
Just the material designation is misleading. "Carbon steel pans" are usually made from steel that *actually* is practically pure iron with just the trace elements that would otherwise be too expensive to remove, for no benefit to gain. Search for "DC04" for a typical material composition data sheet. That "Carbon Steel" with 1% of carbon (named C100 or 1095 in different naming standards) you mentioned here is used for knives, not good for pans. This is where the name makes sense. For pans: Better call them just "steel pans". (Engineer with a fascination for material science here...)
Love these patronizing titles :D
Certified THICCC boy
As a mechanical engineer, listening to all the material properties I just can’t!
Carbon steel or cast iron, they do tend to heat uneven, yes, especially on induction l. But! Plain steel has 5 times better heat conductivity over nickel chromium steel(stainless steel). And this is what you want! Combine the better heat conductivity with the better heat retention and you get awesome cooking experience. The hex clad stainless steel uses different layers of materials to gain fast heat response but has lower heat retention due to aluminum being less capable of this.
Overall great video 😊
Legacy cast iron pans were very smooth. Modern companies both use cheaper manufacturing processes and apply a coating to their cast iron which gets the seasoning to stick better
old cast iron had thinner walls too, reducing the weight
@@YouzACoopa I have a machined cast iron wok that is as thin and light weight as carbon steel.
Im unapologetically in love with my cast iron pans.
The instant I saw the thumbnail, I knew this would be about carbon steel pans. Several cooking content creators have covered carbon steel before. Personally, I reach for my well-cared-for non-stick pan the most. I've had it for years and years and it has had no noticeable degradation in its non-stick capacity. Cast iron's typical size, shape, and heft means it's basically never the right fit for anything I do, so my cast iron pans sit well-seasoned and wrapped in paper towel in an out-of-the-way cabinet. Maybe I'll find someone to give them to. I might give carbon steel a go one of these days, though...
Non-stick is great IF and only if they are treated properly.
This vid was about carbon steel, which are usually the same mass as non-stick cookware.
Nice! I just bought a new carbon steel pan for my parents because I love mine (and their teflon one was basically aluminum at the bottom and only the sides have a non stick coating)
I think they're more popular outside of the US, which I think has a cast iron bias. Love mine.
Yeah. A lot of Asian families still use iron (aka carbon steel) cookware almost exclusively.
Europe is also about cast iron. Also the scourge of non-stick.
Completely guessing here but it I think this might have to do with history. At least the Chinese, who were a major regional influence, were producing tons of steel as early as 1300's. Where as Europeans were pretty shit at it until the industrial revolution started. So we would've had to do with the lot more easily produced cast iron. Or copper if you were someone who could afford it, like royalty 😄
Again this is just a guess. Might also have to do with food culture. I mean you can't really make a usable wok out of cast iron but for making stew cast iron cookware is fucking great 😁 I haven't thought about this before but how the available materials for cookware have shaped culinary culture and vice versa is an interesting question to think about.
@@andyhaochizhang This is a common misconception but what we usually call iron is actually steel. Even the iron age should really be called the steel age 😂 Iron by itself is pretty useless because it's so brittle and oxidizes super easy. This is why cast iron pans are so heavy and why they need to be seasoned. Because they're actually made of iron, that is the carbon isn't alloyed in a way that would produce steel, so if they were thinner they'd break and if you leave an uncoated pan even slightly wet it'll rust really fast.
The shiny stuff we usually call steel is stainless steel. Although all of these materials are mostly iron 😄
This didn't really have anything to do with your point but I think it's interesting nonetheless 😁
But carbon steel pans are the best. At least up to recently they have been the go to cookware for restaurant kitchens. They have almost all the benefits of cast iron while negating most of the downsides.
Even searing a steak is just as easy to do with carbon steel as cast iron. You just need to heat it up properly. If you're using butter you've reached a good temperature when the liquid is done boiling in seconds. It's been a long time but I seem to recall 7 seconds being what I was taught 😄
I love the longevity of cast iron and the rustic aesthetic they evoke but I’ve been curious about carbon steel for a while. This video was super helpful
Carbon steel are super rugged as well. They're the go to pan in restaurant kitchens. Unless you're trying to break it I don't think you can wear down a carbon steel pan in a home kitchen. Super recommend. Thing that wasn't mentioned in this video is that they share the utility with cast iron pans that you can stick them in the oven. Although come to think of it some carbon steel pans might be a bit too large for civvie ovens. I guess that's a thing to consider when buying them.
Although I do agree with you on the aesthetics of cast iron 😍
these things sitting at like 100°C at my diswashing station always had me on edge
'Certified thicc boi' is funny
Your wallet saying no!😂😂 lmao, relatable
Loved the video! Really cool storytelling elements! Would you mind me asking what you use to create the drawn overlays (eg at 0:50). They look so cool! 😊
okay, you convinced me. I just ordered a carbon steel one and a stainless steel with copper base. wish me luck fucking up my first meals with those
Come back and let us know how it goes!
@MinuteFood I burned my first 3 meals in the stainless steel pan, but the 4th didn't stick. I tried the carbon one twice so far and the first burned pretty bad and the second one was okay-ish with only a little bit of burn. The thing I like about the stainless steel one is, that cleaning is ridiculously easy !
0:19 "Awake but at what cost" same, same
Carbon Steel is used a lot in Asian Woks. I have a carbon steel wok and it is great for my stir fries.
Agree completely. Every time I use it I season my carbon steel wok by bringing it up to around 200°C (~400°Frankenstein), or when old oil residues just start to smoke, then swilling a tablespoonful of oil round it. That opens the pores & crevices and then fills them. I then turn it down a bit to cook: that way I can steam noodles in it without them sticking. Needless to say, detergent never gets near it.
As soon as I saw the video title, I knew it was carbon steel. They are _really_ underappreciated.
My mom gave me a carbon steel cephalon pan with matching lid. I fell in love. Im traveling right now and i miss my pan.
Most of my pans are stainless steel, but I do have a carbon steel wok and love it.
Thanks!
very true, my workhorse pan is a locally manufactured carbon steel with copperor aluminium (?) cladding and its awesome, sad one cannott get them at retail stores but have go to where restaurants buy them and they are often out of stock
My go-to pan is a Darto n.25. I hate the grease-trap rivets on some carbon steel and stainless steel pans, I love that these guys are completely stamped so I don't have any excessively gross areas. They're a bit rougher looking out of the box than a De Buyer, Matfer Bourgeat, or even a lodge. It had very clearly machined edges that are a bit sharp, for example. I don't care. I sanded down the sides and gave them a chamfer and roughed up the whole cooking surface so seasoning would stick a bit better. Now it's my personal unique pan, with no rivets, and no equal anywhere on the planet, and that's super cool to me.
I'd love to get a Darto some day. I fully agree with you on rivets, though, it's why I went for a Ballarini. Basically the only rivetless one I could find in my budget with a shape I liked.
I have that same pan... Its really good eventhough I tend to also gravitate to my cast iron... My stainless steel gets attention here and there.. But, its made me move on from garbage nonstick pans that I keep replacing every 6 months... And yes, when used properly and you take the time they are non-stick..
I recently moved out and this video inspired me to leave the nonstick pans to my relatives and get myself a carbon steel pan. It has been the only pan I use for a month and I am truly shocked at how versatile it is. It is much easier to use than a cast-iron pan and it can do pretty much everything a nonstick pan can do while being far better at searing meat. The only problems I ran into are eggs having a tendency to stick if I don't control the temperature just right, but even if things do stick, I find it much easier to clean and re-season than my cast iron pan
out of the 4 pans I have, 2 are carbon Steel woks, and really my favourite for responsiveness. However, my workhorse for general use is the cuated and cladded stainless steel bcause of its non reactiveness and easier care (I can leave food or sauced on it). I go to the woks anytime I need responsiveness. Now savin for copper-stainless pans to have it always both ways. pro tip if somethings stick to stainless you just make it a demiglaze or scrub it away.
Hello and thanks for this amazing content. I recently own a carbon steel pan. My question is, you avoid tomato juice at all costs? Because I did my research and decided to risk it and it almost "cleaned" my pan, I lost the 5-7 seasonings I just gathered in the first days just by preparing the tomato sauce for my pasta :)) Thanks
Fantastic information! Thanks for sharing!
1) I don't have a giant oven in my home to season them. Would it be possible to share how to season these pans please?
2) Another thing is as we use these carbon steel pans, won't these seasoning layers leech into our food eventually? We're ultimately eating polymer. Isn't that something bad?
carbon steel are my favorite pans. It's what I use to primarily cook my food. If it's acidic food then I'll use stainless steel. If I'm shallow frying or baking then I'll use cast iron. I've basically replaced my cast iron skillets now with carbon steel.
Awesome! Ditch that that non-stick pans!
I *do* have a carbon steel pan and it *is* amazing.
Is it nonstick or just specific nonstick chemicals? I heard about Teflon, of course, but the replacements keep claiming to be better and while I don't trust manufacturers claims, I have yet to see anything refuting that.
I bought the "Orgreenic" pan many years ago back when it got to the "As failed on TV" pile at Walmart and for all my mocking of it, it's held up to my minimal use for many years. I do emphasize minimal, though. I fry eggs less than once a month and haven't even tried any other pan cooking since last decade, so the pan has had an easy life. Pots and sauce pans I go through about every 3-5 years and use 3-4 times a week and usually get the generic "nonstick non Teflon" ones, hence my curiosity. Stainless is expensive and I don't need the benefit of holding heat, so the trash Walmart ones have been my go-to.
It's all variations on PTFE. But any single pan has so little of it that it won't hurt you. Accumulation of PTFE waste is the problem
@@Anar10n Thank you. I did see that it's not supposed to be harmful to the consumer, but they banned PFOA and PTFE seems likely to follow as part of broader PFAS restrictions on manufacturing. In subsequent reading, it looks like the only nonstick option safe from being caught up in the bans is ceramic coated, which the frying pan I have does fall under. So I am going to have to learn the heat profile of those in my other cookware since I already know it's different from my frying pan.
It's the puns for me 😂
I love my carbon steel pan. Cast iron is great but my carbon steel is the go to pan I grab for anything. And it's great for eggs since the finish is very smooth.
If anyone's looking for a certain brand of carbon steel, I got a Ballarini 11" pan from Amazon for a pretty good price, and it works great. De Buyer Mineral B is also a very popular one, but their handles have a coating so you can't season it in the oven.
Felt nice to already have this pan haha
The thing is though. You CAN, make a pan steel/carbon steel or cast iron nearly as non stick as any teflon(ptfa), ceramic or other. By just seasoning the pan. IE "burning" multiple layers of oil to form a carbon robust non stick layer.
Better with cast iron or carbon steel, with a removable thermal handle covering, so you can season and cook in oven, but have a pan you can use handle on hobs.
You can also 'season' stainless pans as well, l after all the seasoning is polymerised cooking oil.
Great presentation and evaluation. I bet you must be pretty proud of this video; you should be :D Cheers
1:28
Stainless steels have substantially lower thermal conductivity than carbon steel or cast iron. It also has effectively the same heat capacity. For a given pan design, a solid stainless steel pans will transfer heat slower.
Stainless steel pans are aluminium core. Aluminium is the material that conducts the heat. SS is just the hard inert surface.
as i understand it, stainless steel itself is a lousy heat conductor just like carbon steel or cast iron, it takes a long time to heat up or cool down
"stainless steel" pans like All-clad just have a center core of something super-conductive like aluminum or copper, that's what heats up fast and spreads the heat evenly
Are the pre-seasoned ones any good?
How can you miss the amazing flavour carbon steel imparts to the food ! The smokiness it produces when foods are seared properly multiplies the taste 10x
The content we crave
0:36 ayyyyyy I see you, minute foods. 1312 indeed
My favorite is a heavy stainless steel pan (like one clad with thick copper), very responsive, decent at retaining heat, and most importantly, requires no maintenance. If you use enough oil it cooks eggs just fine too.
Same here, mine sears perfectly, retains heat but at the same time it is very responsive. I just don't like to season the pans or be restricted to certain foods because of the material of the pan. Stainless steel is perfect for weeknight meals and for a fast cleanup
Careful with copper, it leeches at higher temps
@@klmx6 The copper is surrounded on both sides by stainless steel, they're not talking about actual copper cookware
Stainless steel is the best versatile skillet hands down
What brand of pan is that? I tried to find copper clad pans and couldn't find a single one that didn't also have layer(s) of aluminium. In each case the layer of copper was so thin that it is basically a sales gimmick with most of the heat distribution being made by the much thicker layer of aluminium. Not keen on Al in pans as its low melting point means that can warp and delaminates when used.
there are two other types that are a bit more niche I've always wondered about, aluminium and copper. they're both better heat conductors than stainless steel afaik but they require more particular care (in particular copper really does)
0:43 nice price :)
The issue with cast iron pan is that not all households have an oven to perform the seasoning. In many countries, an oven is a luxury instead of kitchen staple.
Look into the stove top or burner method. Works equally well. In America, cast iron was originally used (and seasoned) over camp fires, in fireplaces or wood burning stoves.
stainless steel is also good at acidic foods like tomato sauce and also is more practical at making pan sauces and developing fonds on the bottom of the pan thank carbon steel or cast iron imo, and also recently matfer had to recall their pans because it was found out to be leeching arsenic and not all carbon steel is created equally some are more cast iron forward and some are more stainless steel forward if you get what i mean
I just bought a carbon steel frying pan a couple weeks ago!