Thanks for the video! Tip for removing the burned oil is adding in some baking soda and water, let it boil on the medium heat for 5 minutes and it is as good as new, the oil burnmarks dissolve in the water. You dont have to use the elbow grease ;)
Thanks! All my non-stick pans are old and not non-stick anymore. Lol. I've recently started transitioning to stainless steel with occasional poor results. Hoping these tips will help. Especially the one about cold food! (Never thought about that being an issue before.) If you ever do a video on different fats/oils with their different smoke points and preferable uses I'd appreciate it. I know it was one I struggled with for many years since I started cooking and probably still occasionally make the wrong decisions. P.S. I just discovered beef tallow and absolutely love it!
I found the best way to clean the pan is to just fill it a bit using the soapy water in the washing up then leave it to soak while i do the rest of the washing up. Once the rest has finished i do the pan last and with the washing up liquid having all that time to work its really easy to clean.
You will always get smoke when cooking at high heat’s. In this video I show you the types of oils you should be using for high heat cooking. Standard butter will burn which most likely created the mass smoke. Try clarified butter /ghee next time and don’t have temp too high. Hope this helps 👍
Love this video! You covered everything precise and straight to the point!
Thank you 🙏
This is sooooo useful! I’ve not seen a video that goes through everything. Thanks so much 👍
I know, so many videos take 10 minuets to make 1 point! This deserves a sub
❤
Thanks for the video!
Tip for removing the burned oil is adding in some baking soda and water, let it boil on the medium heat for 5 minutes and it is as good as new, the oil burnmarks dissolve in the water. You dont have to use the elbow grease ;)
Thanks! All my non-stick pans are old and not non-stick anymore. Lol. I've recently started transitioning to stainless steel with occasional poor results. Hoping these tips will help. Especially the one about cold food! (Never thought about that being an issue before.)
If you ever do a video on different fats/oils with their different smoke points and preferable uses I'd appreciate it. I know it was one I struggled with for many years since I started cooking and probably still occasionally make the wrong decisions.
P.S. I just discovered beef tallow and absolutely love it!
I found the best way to clean the pan is to just fill it a bit using the soapy water in the washing up then leave it to soak while i do the rest of the washing up. Once the rest has finished i do the pan last and with the washing up liquid having all that time to work its really easy to clean.
I’ve been too scared to try stainless steel but I think I might give it a go!
Once you get the hang of it, you'll never look back!
I have stella stainless pans, i have a small M&S none stick frying pan too, but i dont use it much unless im just cooking one egg.
Thank you really good video
Glad you liked it!
your everyman accent really made this an even more delightful watch
@@omaryuribermudez8171 🙏
Very helpful!
Whats your advice on the smoke. I was cooking hamburgers yesterday and my whole kitchen was smokey. I used butter at medium heat.
You will always get smoke when cooking at high heat’s. In this video I show you the types of oils you should be using for high heat cooking. Standard butter will burn which most likely created the mass smoke. Try clarified butter /ghee next time and don’t have temp too high. Hope this helps 👍
Sounds like you need a better extraction and open the window so fresh air can flow into the room as well.
Thank you great info
Glad it was helpful! :)
Everything you need to know is, if you use a lot of fat, it´s nonstick, as the egg can swimm in fat ;-)
The point about smoke point is false. You can safely use EVOO for high heat cooking
I didn’t say you couldn’t use EVOO..
Refined oil--gross!
Opens the pores? :)) what pores, mate?
I explained in the video. Stainless Steel has pores, which open as the pan heats