@@Cook-Culture So here is my experience: I saw many videos online how great carbon steel pans are. "You will never need another pan" "It will last a lifetime" So I deciced to buy a DeBuyer Carbone Plus (which is just like Mineral B) I seasoned it and was reasonably happy. Non-stick was somwehat allright for eggs But after a couple of uses and re-seasoning it for better non stick properties it warped and is now pretty much unusable. No I did not put water into the hot pan (although that must be allowed). No I did not use full heat (although that should be allowed) and no my electric stove top is not smaller but larger compared to the pan. I researched online and as it seems it is a common problem. There are even guides how to hammer the pan back into shape again (text and also on RUclips) In my opinion at least carbon steel pans are vastly overrated. This "lifetime pan" that "will not have to replaced every couple of years" lasted me like 10 cooking sessions while my cheap Ikea non-stick pan is used for the last 10 years an will also need preplacement soon. So for me definitely the first and last traditional not non-stick pan.
3:38 This is true. Oxidised saturated fats isn't good. But because they're saturated AKA hard to destabilise, saturated fats generally don't oxidise. When butter browns, it's not the oil that oxidises, but the milk solids; the proteins and the lactose that caramelise. This may not be desirable. But it's not oxidised saturated fats. In fact, in order to properly oxidise your saturated fats into risky territory, you're generally going to need temperatures in the range of 260°C (500°F). You will literally smell the funky rancidity, and see it smoke. I don't think you could ever cook one egg at those temperatures for even a few seconds without it getting burnt or turning out completely inedible. Furthermore, "saturated fat" isn't one thing, as ~all people inexplicably assume. It's a collection of many different kinds of fatty acids, all of which behave slightly differently. The only thing they have in common is that they are more chemically stable than either poly- or monounsaturated fatty acids. As far as oxidation in general goes, look at it this way: Fat oxidation is the saturation and subsequent energy depletion of the fat molecules by oxygen, and oxidised fats do not reverse (those antioxidants of yours don't do a damn thing here), but are broken down and reassembled. If you are hormonally receptive to energy conservation by your mitochondria (which, let's be honest, you are), those depleted and useless fats you digest will be stored directly into your adipose tissue. Over time your body will be composed of a proportion of useless pieces of fat that serve no other role but to wait until they are disposed of. Unfortunately for you, since lipogenic pathways are energy intensive and generally do not like useless lipid material, it's going to take you a long, long time to get rid of, and during this process, however you choose to do it, you are going to feel... well, energy depleted. So I confidently concur oxidation is not good. But then, the less stable fats are (the more receptive they are to oxygen), the more likely they are to, and thus at a higher rate they will, be oxidised. This is why you're generally wanna be more careful with unsaturated fats (like grapeseed oil) without COMPLELLING evidence otherwise. Such evidence is lacking. Eat the butter.
I only use carbon steel instead of nonstick pans too, but those tests that you did are easy mode eggs and not really stress testing the carbon steel in a fair way. It's trivial to make a fried egg slide even on stainless steel pans because the layer of oil is not disturbed. Even when you cooked the omelette and scrambled eggs you barely stirred the eggs, and you let them brown a bit which naturally aids food release. If you want to actually showcase the stick resistant property you need to show either a french omelette or a runny scrambled eggs with constant stirring (Gordon Ramsay style). Both of them require frequent stirring, which will disturb the layer of butter/oil on the bottom meaning the pan comes into contact with the eggs more. The lack of browning also means there's a much higher chance of sticking. I have a well-seasoned carbon steel pan and making french omelettes can still sometimes be a little tricky. It's just a little dishonest to pretend that Teflon isn't much more nonstick than carbon steel (there's a reason why it was invented). If you decide to use carbon steel, there *is* a bit of sacrifice in performance when it comes to cooking eggs. You can try to alleviate that by cooking your eggs differently, using proper heat control, making sure to use enough oil etc, but with Teflon you can literally put eggs on without any oil and it will not stick on a new pan.
I've become a total carbon steel convert this year, but there's a slight learning curve to cooking eggs (and some fish) on carbon steel if you grew up cooking on nonstick, because you have to unlearn some habits (some of which you touched on, some of which I can see you doing in the video but aren't pointed out). The biggest habit I had to change was to leave eggs, fish, and even leaner cuts of meat alone in the pan for at least 45-60 seconds, so they could develop a bit of a sear and then naturally release cleanly. I'm not sure you said it in the video, but I noticed you never forced your spatula under the eggs, because that's when stuff rips and sticks. If you feel resistance, stop and leave it be for another 10-15 seconds. The next biggest, and honestly more surprising thing I learned was that we needed to cook things on a lower heat than with the nonstick, or they had a tendency to scorch and smoke. I presume this is simply because carbon steel holds on to heat better, as you discuss. I actually scramble eggs slightly differently. I preheat my pan to medium, throw in a pat of butter, let it foam out, pour in the eggs and turn off the stove but leave it on the burner. Between the electric stovetop and the heat of the pan itself, it starts out hot for those crispy bits, then more gently cooks through to the center. I think it gives a more fluffy result, but it depends on what you like. Last but not least, cook with it! Like our trusty cast iron, the seasoning on the carbon steel just gets better with use. We got one of the pre-seasoned ones and even though I did another seasoning layer when we got it, we had minor sticking issues for the first 2-3 months. 6-ish months in though, it's arguably smoother than our teflon was, and usually cleans out with a few swipes of a dry dish towel, followed by rubbing just a tiny splash of oil into the still-hot pan.
Thanks for the detailed reply. You make great points and good on you for putting in the effort! I like your egg method, which makes sense to get a fluffier finish.
I had watched so many videos about carbon steel pans before I got my first skillet that my learning period got very short. I have to admit that I find seasoning the pan very therapeutic 😂 and the sleek result makes me smile. Flavor is an added bonus to these pans.
so lets say i cook a steak and there is a bunch of fat in there. How do i clean it? Cuz if i just got done cookin a steak, im ready to eat. so its gonna sit for a min.
A French skillet is pretty much asking to do it the French way: Add a small piece of butter to the oil. When the butter starts bubbling, add the egg. The water that evaporates from the butter turns into steam and furthermore helps the egg to not stick. And, obviously, everything tastes better with a little butter.
Haha! So true! The French Omelette is the one thing that I have been challenged to make in carbon/cast. I need to get around to making this video but there are so many to make!
@@Cook-Culture Looking forward to that video! The french omelette is my excuse for having 1 non stick pan. Other egg dishes all go in the non coated pans!
@@Cook-Culture I've been struggling to make a good French Omelette in my (new) carbon steel pan. I can get like, 90% there - they basically turn into the best scrambled eggs you've ever had, but I always get a thin layer of egg stuck to the bottom of my pan which makes it impossible to roll up nicely into that nice football shape.
I just recently learned that not only I don't need a non-stick pan for eggs, I don't need a carbon steel pan either. A good stainless steel pan can fry eggs perfectly without sticking through either the Leidenfrost Point method (if crispy edges of eggs are preferred), or low heat and cover method (if soft egg whites are preferred).
@@SWelle1 Yeah and if I prefer soft non-crispy egg white cooking it low and slow with a cover (to allow it to steam the egg) also works without sticking. Having to juggle between busy work schedule and cooking/cleaning, I just don't want to deal with the high maintenance of carbon steel pans that require immediate hand washing, heating then seasoning since they rust easily and can't go in dishwashers. Neither do I want to have to worry about whether I'm using the right pan if I will add acidic foods/ingredients along the way while cooking like tomato sauce, vinegar, or lemon juice etc. which can ruin the seasoning. Stainless Steel pans work the best for my busy schedule and lifestyle, they're also better looking and help me see foods better than dark surfaces of carbon steel pans.
It's been my experience that it takes months of use/seasoning to make a cast iron as non-stick as teflon. I think a lot of people get discouraged by this and just revert to teflon for "sticky" stuff. Clean it with hot water, oil it up and heat it up on the stove *every time* that you use it and, eventually, you'll find that it's actually easier to cook with and clean than teflon. I have cheap ($30) Lodge and Victoria pans and I can make over-easy eggs in any of them.
Its as easy as applying a layer of olive oil on the cast iron and sticking it on your oven @375-400 for an hour or two, do that 3-4 times and its solid
Mine took about a month to be completely nonstick, I did research before hand though and knew it would take a while to build up the coating needed. I still remember the moment it became nonstick. I cooked a chicken with a spicy acidic carmelized sauce and ALL of it came out of the pan with ease. I was shocked to the point I wanted everything in my kitchen to be cast iron lmao
Great video! We dumped all our trash pans this year and are now an all carbon steel, stainless steel, and cast iron kitchen for pots and pans. I couldn't be happier about the change and my wife is stoked too since she now 'insists' I handle all the seasoning. o0 We're making eggs in our carbon steel three days a week and our seasoned CS pans are a delight to use. I do keep a stainless pan at the ready for spinach and tomatoes... I cook the acidic veggies in stainless and then add them to the scrambled or omelette in the carbon steel, I've noticed it really helps with maintaining the seasoning and it's still a fast cleanup.
Problem: All your coated pans will eventually wind up in the garbage over the next ten to twenty five years Solution: Dump all your coated pans in the garbage right now!
3:30 You guys need to fact check. Saturated fat is resistant to oxidation. Polyunsaturated fats like omega-6 are very prone to oxidation. Your grapeseed oil is loaded with omega 6..... ...Butter can oxidize, but mainly because it also contains some polyunsaturated fats. (And the browning of butter is caused by milk proteins browning) Edit: I read somewhere that omega 6 polymerizes well, so that would explain why grape seed oil is good for seasoning. There's controversy in the medical community over not just saturated fat, but also polyunsaturated fat. Yes, the polyunsaturateds are "essential", but are we eating too much? Oils high in *monounsaturated* fat seem to be a safe bet. Stable in cooking. Positive health effects. Olive oil, avocado oil, macadamia oil, "high oleic" oils ( some of the latter are GMO) Okay, sorry for typing out an essay ;)
@@r.k862 It'll depend on processing so check the label. A general rule of thumb is that unsaturated is liquid at room temperature and since coconut oil is solid it should be mostly/all saturated fat. And looking at labels online, seems coconut oil typically is all saturated fat.
I use a cast iron skillet to cook my eggs that is perfectly non-stick. It belonged to my great grandmother. Back in the early 1980s my sister put water in it while it was hot and cracked it. My grand father was alive then and he brazed the crack with some silver/nickle wire. I am 54 years old now and I have been using this pan myself since about 1993. My great grandmother bought this pan in about 1950 for about 75 cents. That's about one penny per year.
Carbon steel pans and the likes are great but there sadly is no substitute if you want a single easy to use all in one pan. Ceramic coated non stick is the only option. You simply can not use the other ones in combination with acidic foods. Asian lime bases foods, some tomato sauces and even the simple deglasing with white whine can strip the seasoning resulting in a pan that is no longer non stick and food that is potentially not healthy. Also they are very heavy and not fun to use for some people (especially women though not all ofc). Stainless might not have those two problema but are absolutely not non stick.
@@derwoklug Hi, just to say that with a good quality Stainless pan with thick bottom and proper preheat I cook eggs and white fish without any sticking at all and use less oil or butter than in all these cast iron/carbon steel pan videos. First "soft season" e.g. preheat until water splashed in rolls without evaporating. Put in a small amount of sunflower oil until it just about start to smoke. Take the pan of the heat and let it cool down a fair bit. Now you can put a tiny amount of olive oil or butter and the use if different oil makes the pan even more non-stick for eggs and fish as long as you keep the temperature in the lower range. The pan almosts looks dry and still no sticking. The problem with stickingalmost always is too high a temperature and or uneven heating. But it can be hot enough to create crispy edges on a fried egg. So yeah, it is a bit faffy but works all the time for me. I now use it mostly with the Saute pan when the final product is a saucy one.
@@derwoklugI don't think I know anyone who wants just one pan to do absolutely everything. Even if you did, by following the methodology outlined by the other person who replied you can most definitely cook delicate items like eggs and crepes in a stainless steel pan and not have to worry about sticking. I have one carbon steel pan I prefer to use for those things just because it makes it a little easier and also a carbon steel wok. All the rest of my cookware is stainless steel.
I bought a pre-seasoned Merten and Storck 10" Carbon Steel pan and it works great. Have used it to cook a bunch of eggs with no sticking and it still looks great. My wife and I still use the stainless steel pan set we got as a wedding present in 1975. We had to buy a new non-stick pan every few years. Now I have confidence that the carbon steel pan will last a long time. After cooking I wipe it out with a dish rag, rinse it and dry it. So I am going to order a 12" pan also.
I bought a 6.5” Lodge pan when I want a small egg for an omelette, single fried egg perfect for breakfast sandwiches. I ended up using it for that and also when making small dish meals. I have a mother’s love with my cast iron…I am excited to use it every time and feel so proud 🥲 each time it’s seasoning gets better over time. Cast iron, you grow up so fast 🥰
Thanks for this informative video. Love the blade collection behind you. I'm a blade person. I was a professional sawyer a hundred years ago. The best part of the job was filing my saw; most satisfying. Stay safe, sir. ♥♥♥
I used use a non-stick sauce pan to make creamy French style scrambled eggs (crack eggs, throw in some butter, and keep stirring on very low heat for 20 - 30 minutes) but I can do the same in my stainless one. I have tried it in a double boiler, using a glass bowl (as opposed to metal for lower, even heat) but I ended up with a stubbornly stuck thin layer of eggs on the surface of the bowl that was hard to clean, though the scrambled eggs were fine. I have yet to figure that one out. But I agree, I have a small 8-inch carbon steel omelette pan and it works just like in this video. Cast iron works wonderfully making frittata or Spanish omelette.
Overeasy/sunnyside up eggs & scrambled eggs in a cast iron skillet no problem. Delicate omletes(not like the one in video), delicate fish, thats what i use nonstick for.
I still can’t think of a type of pan, that I can reheat leftovers in without using any oil/fat as I can in my non stick pans. For certain delicate food types non stick is just so much more even heating than Cast iron and carbon steel will ever be. Don’t get me wrong, when I’m searing a steak or piece of meat nothing beats using my two De Buyer Mineral B Pro carbon steel pans nor my two Skeppshult raw cast iron pans. Nothing ! But when it comes to delicate fish, frittatta & reheating leftovers like e.g. fried rice and pasta dishes, where I want to use less oil/fat, you can’t beat a good non stick pan. I own Mauviel M250c copper, Falk 2.5 copper, De Buyer copper and Demeyere & Mauviel PLY as well as Skeppshult cast iron and De buyer carbon steel cookware - but for certain type of things, my non stick pans are simply The Best Choice.
Hi, enjoyed your video. I am a 72 year old retired auto mechanic, not a real cook. I owned an automotive A/C and radiator repair shop for 30 years. I see that you are cooking with a carbon steel pan but not sure if your cooking surface is just electric or induction. Carbon Steel is a nice way to not have to use Teflon coated frying pans. My wife and I were given a set of Stainless Steel pots and pans when we got married in 1975. We still have and use all of them. But because the SS frying pan sticks, I use an electric non-stick frying pan to cook breakfast. I like the way it controls the temperature when I cook,I can even walk away for a short time. Don't like having to replace it about every five years. Could not find an electric frying pan that is other than non-stick coated. Also wonder if an induction hot plate would provide temperature control to be able to use carbon steel or cast iron pans? I guess buying a few pans is not a big deal. Over the years I have spent many thousands of dollars on tools and justified it. I grill out all the time at home and cook/grill out when we go camping. When we stay at local State Parks we invite the family to come camp out. They stay in tents and we bring the frozen meats for cooking. I take 2 Weber grills and a large electric frying pan for cooking breakfast. I am considering an induction hot plate or a Blackstone gas griddle to use while camping. I have a few propane gas stoves and would like to be able to control temperature on them like a large iron griddle. I just bought a surface thermometer to help me be able check the cooking temperature.
I still find a non-stick pan useful for very gentle, slow cooking. I think about a French omelette or really, really soft, tiny-curd scrambled eggs. The carbon steel pan has to be preheated to gain the non stick property, and that doesn't quite fly for those purposes since the pan will start too hot. Or maybe I just haven't seasoned my pan well enough...
I agree. I use my tramontina non stick pan for cooking on very low heat for long time periods. , I even make cornbread on top of the stove with it. It is discolored from turmeric but don't know why I would throw it out.
@@Cook-Culture I scanned your videos, and I don't see a video addressing French Omelettes in a CS pan. Is it there? I did see Julia Child make something similar, in B&W, but that omelette was swimming in clarified butter(my guess). I'd love to see a Jacques Pepin French Omelette replication in a CS or CI pan. Thanks.
I just cannot fry and egg in any pan without it sticking. Ive tried cast iron (seasoned), cheap non stick pans, enamelled cast iron, an enamel paella pan and carbon steel (seasoned well). What am I doing wrong. I love fried eggs but they destroy the pan
so what hes saying is , if you know how to and spend the time seasoning pans, can afford good quality thick well made ones, know the cooking temps of each food and understand the various changes that go on while cooking an egg and no to not touch it too early and know how long too early is, then with a few years of chefing practice you to will be able to use a carbon steel pan just as well as any numpty with a non stick. no shade but this guys been doing this stuff for so long he has completely forgot how much he had to learn to do this.
He makes it look easy but I have tried to season my pan so many times and it still sticks, there are so many methods of seasoning and I have tried a few, everyone on reddit tells me to do THEIR method but none work :(
I am the same. There are things CI is great for. Steak, bacon, pork and chix, come to mind. I’ve never gotten eggs to work well. I don’t even like it when my kids use my egg pan, cause all I do is wipe it out. I get it if it’s for health reasons.
I don't do anything fancy with mine and I can make over-easy eggs in any of my cast iron pans. After cooking, I wash it with hot water using a Scotchbrite pad to get anything off that won't rinse off. Dry it, put it on the stove on medium heat and rub a very thin layer of Crisco shortening into it as it's heating up. Then you just let it get really hot, turn off the stove and let it cool. The trick is to do this *every time* that you use the pan. I've found that it takes a few months of daily use/seasoning for a new cast iron pan to become truly non-stick. My $30 pans actually clean up *easier* than teflon now. Another tip for making eggs: Sprinkle a little salt into the pan before you put your eggs in. I don't know why it works, but it does.
I used to buy the disposable non stick pans fairly regularly. I went to hard anodized and it lasted many years, but I slowly, eventually eat the coating because it wears off. I finally broke down and spent $100 on 3 Lodge chef collection pans 8, 10, 12, and they are great. I wish I'd bough them a long time ago. The 8" never leaves my stove, I don't even wash it..A pad of butter and I cook eggs in it almost every day. They slide right out.
@@Cook-Culture that's exactly what I thought, something we never needed in the first place, now most families have at least one. Same for plastic bags.
I used a cast iron pan for several years, then I got a Tefal Jamie Oliver pan for Christmas one year, I was so happy with it that I bought myself a new one 4-5 years later when it had done its job. And now I am in the same situation again. The Jamie Oliver pan is great, but it's time to stop buying new things and rater by things that last... Therefore, today I ordered myself a Satake enamel cast iron pan, and I hope it will last me for the time I have left on this planet :-) Thank you for a great video, the first thing I will do as soon as receive my new pan is to follow the advice in this video and in the fantastic comments below. Thank you!
Good luck doing a french omlette though. I have a carbon steel pan and use it all the time for eggs, but french omlettes in particular are just 100x easier and better on a non-stick pan. As long as you never use metal utensils on it, only use it for low-medium heat cooking, and you treat it very gently while washing (I just wipe mine out most of the time), it will last you a very long time.
How did you know that was what I was about to say/write. Excellent point. I cooked my eggs for breakfast for a long time in CI & CS and I was happy 60% of the time. A non-stick pan, with a wooden fork/rubber spatula, and only for cooking eggs (eggs are delicate and require low to medium heat) performs good consistently.
I love carbon steel, cast iron and stainless steel pans and have no problems with eggs however I have one non stick pan I use for food with marinades containing sugar.
My cheap Ikea non-stick is now in use for like 10 years whereas my DeBuyer carbon steel pan warped so badly after seasoning + 5 uses it is unusable now and will go into the garbage.
i was getting convinced of buying a nonstick pan but then there are a bunch of things you have to do to avoid rust on your iron pans, seasoning, not washing with soap, cleaning with salt, i was like i think i'll stick to disposable thank you very much
As much as I love carbon steel and cast iron, I gotta disagree. Nothing beats a non-stick for eggs even if a well-seasoned CS pan can do an acceptable job. CS seasoning as a non-stick surface is just not that robust when challenged by high-protein or high-sugar foods and requires additional control of heat and a lot of oil. The fact that you need to additional technique like waiting for the sear to lift the egg or using steam to lift the egg just prove that you can benefit from a non-stick. Non-stick can handle low heat just fine (the coating will not deteriorate much if you keep it just for low heat cooking) and I think everyone should have one (but only one) small 8-10" non-stick skillet in their arsenal, which should otherwise be comprised of CS, CI, SS, and/or Copper.
One thing to understand about this channel is that he promotes not using disposable equipment when you dont have to. All non-stick pans whether Teflon or Ceramic has to be replaced after a few years. For a little extra work, you get a cast iron or stainless steel or whatever that lasts forever. He even said this in his video. And by non-stick he means a pan that is coated with something because that coating will wear off with time.
I still use oil for my nonstick pan. I hate them! I’m looking into getting carbon steel because I find my cast iron pan is too heavy to use for daily cooking.
Wellll, guess what folks, you cannot use carbon steel on glasstop it WILL warp and heat unevenly. Should not use CI on glasstop due to potential drop and break. I have been told by repair guys with over 20 years in the business they have yet to see a glass top be replaced under warranty because those things are so strong it is always ends up being the users fault. When I asked the cost of replacement for the glass, just the part was almost the same as simply replacing pretty expensive stove. As for carbon on induction, Cook's Culture did a video, it seems to be the case that if you have a very expensive professional grade induction carbon will not warp, but mid-range/lower price range induction will indeed warp. The issues he discovered with the induction test were the same that happens with glass top.
I am finding that almost everything is covered in some sort of nonstick now that I’ve been made aware of this. Where can I find bakeware (cake pans, muffin pans, etc.) that isn’t coated in nonstick? It seems it all is.
While I agree with everything and absolutely love my carbon steel pans, they have to be used OFTEN to be kind of non-stick. Use them on a daily basis, and you really don't need any coated pans. However, at home most of us will not use carbon steel pans so often. This is where coated pans have their advantages.
@@RobertoFischer Well, Roberto, for cooking pasta or potatoes I rather use a stainless steel pot. For a cream sauce I prefer my copper pans. For a salad I don't need a pan at all. I eat fish more often than not raw. Meat? Probably once a week or less. So, how would I use a carbon steel pan on a daily basis?
@@mosesjurassic3686 well I didn’t see any mention of nonstick pans in this response so that’s great! I believe all the pans you are using are non-disposable right?
@@lrodrigu70 I wish I would, but I do use non-stick pans. And they don't last forever, of course. Sometimes they are just the right tool. But it is really not a love affair. :-)
I have no problems cooking fried eggs or a county style omlet on stainless steel, carbon steel, or a cast iron skillet. I use non-coated cookware for almost everything. I use a Teflon pan, however, for French omlets and also for certain types of fragile fish. I tried many times cooking French omlets in non-coated cookware, and I succeeded probably 8 or 9 times out of 10. However, these 2 times when i get scrambled eggs instead of an omlet, justify the use of a coated pan for me. The same goes with fragile fish. It's not a problem to cook scrambled eggs in an uncoated pan. Thus, as the industry offers the convenience of non-stick cookware, i will use it when appropriate. A good non-stick pan, if not subjected to high temperature cooking, lasts 5 years or even longer - I have a Le Creuset non-stick pan that I used regularly for almost 10 years; it's still fine.
Great video. I used only non-stick pans till now but yesterday i ordered my first carbon steel 28 cm pan. I only have one pan now and its so scratched that it terrifies me to think of how much teflon i ate.
I probably have gone through a dozen non-stick pans over the years before I wised up. Love my carbon steel pans for eggs, shrooms, searing steaks, everything except cooking tomatoes!
You shouldn't worry too much about the Teflon. It's called nonstick for a reason. It pretty much goes through the digestive system without any effect and comes out exactly as it went in. The real issue are the chemicals used to bond the Teflon to the metal. Those can be hazardous, especially if overheated. The fumes are very unhealthy.
@@xtinamarie_333 I don't know..as I wiped off 2 x applications for full coverage and then used a tiny amount of oil to cook. I guess it depends on what you think a tiny amount of oil is. When I started cooking there was probably 1/4 tsp of oil on the pan.
Last week I got a De Buyer mineral B pro. Did a first seasoning in the oven, then a second layer on the inside only on my induction stovetop. Then I went straight for the egg test. First egg was a bit sticky. Second time I pre-heated a bit longer, flawless non stick! 😊
I do not use nonstick. I use a stainless steel wok and a pan, cast iron, and carbon steel cookware. I even do eggs on a steel pan with no sticking. The carbon steel pans and cast iron work great for eggs too.
I keep a nonstick pan in my camping setup. I only go camping about 5 times a year, and yeah, ill have to replace the $20 pan every 5 years or so. But the nonstick pans are more forgiving when you dont have as much control over the heat, or maybe you ran out of or forgot your oil, etc. just the guarantee of an easy cleanup nomatter the circumstances is well worth it.
What do you recommend for things like wet mushrooms or okra? For me that’s the only thing I haven’t found a good alternate solution for. Eggs are easy. But freshly foraged mushrooms on a rainy day can be very wet and must be dry sautéed before adding oil. Tons of water released in the pan that cools the pan off as it boils down. When the moisture finally evaporates, I’m left with an incredibly sticky thick residue on the pan. So I do that in nonstick, then transfer to carbon steel and fry in oil/butter. Same thing happens with frozen okra, I first boil off water in a nonstick pan then transfer to carbon steel once dry enough. Trying the first part with either of these foods in carbon steel is disastrous! Thanks.
@@Cook-Culture Good video but far overdone. Lemme see I am 66, eat with no stick 45 years, no health issues of any kind. I take zero medications. As for the pan you. Already know to take it to the free metal drop off in Canada for recycling into part of your next car, house, piece of electronics the list is long. In any case there is far worse out there to worry about than non stick pans.
+1. Unfortunately you can't achieve the same results as a non-stick pan with these. These carbon pans need some oil. When well seasoned you may not need much oil, but as you say with non-stick teflon or similar you can cook eggs without oil or even pancakes. Without some oil, eggs will stick even to a well seasoned Mineral B or any other carbon pan. I still like using carbon steel but the health implications are on my mind every time I add oil that I know i wouldn't have to had a chosen a Teflon. Obviously there are other health implications with the chemicals in some non sick coatings. Maybe hard anodized aluminium would be best for eggs and health.
Need some help. I have the Debuyer 9.5" egg pan. 4 initial coats of seasoning (Grape seed oil as suggested) and at least 7-8 seasoning after use. The seasoning appears good. Here is the problem. My Egg omelette is still sticking horribly. 1) I use Grape seed oil as the oil when cooking. 2) I've learned to get the temp way down, but still sticking. 3) I managed to get one completely perfect, but that was with BUTTER as the cooking oil. It worked perfect. 4) I'm using Kirkland EGG WHITES. Is that the problem? Not enough fat in the egg whites? So my questions are: 1) Is it because I'm trying this with Egg Whites? 2) Should I give up and just use butter for awhile? 3) Any other suggestions? Today I had high hopes. I got the pan up to a low temperature ready to go, dumped in my grape seed oil and warmed it up and added my egg whites. I was disappointed when about 1 minute later I tried to get the spatula under and it was STUCK BAD. It was actually the worst out of about 5 or 6 attempts so far. Took a lot of elbow grease to get that stuck egg off later. The good news is the seasoning seems to have held up from all the scrubbing (Blu Dot non scratch scrubber). Any advice? I'm only about 2 weeks into this pan.
I have one quality nonstick pan for sauteing delicate fish fillets. I don't really need it, true, but it's convenient for that one application and using it only for that means the pan will last a very long time.
I have a ten inch mineral B fry pan and absolutely love it it's great for scrambling eggs it's just a joy! I also have a lodge twelve inch carbon steel fry pan and it's fantastic for making diced potatoes, I absolutely love that one too plus I have loads of cast iron. Everyone needs a ten and twelve inch carbon steel fry pan...
Watch the movie "Dark Waters " Dupont was making 1 BILLION DOLLARS PER YEAR off the Teflon market. Its nasty stuff. They lied to employees, consumers and everyone else. For the love of money. Its an eye opener for sure. Peace
I have all stainless steel cookware now but I do have one non stick coated pan for making French omelettes. All of my pans including the non stick are from Samuel Groves in England. Once the non stick wears off which of course it eventually will, I can send it back to the manufacturer for refurbishment so it won’t go to landfill. They will also refurbish any of their pans, so if the rivets fail for example, it will be repaired rather than being thrown away. Best of both worlds IMHO and the pans are beautiful too.
Kitchen performance/cost ratio goes up rapidly from 0 to a certain point, but will plateau after that. In human language, a kitchen needs to cost a certain amount to be good, but any more investment beyond that yields very little.
This was a great video. Very informative. I am not sure why some people are very negative. This video is for people that are looking for an alternative to non-stick pans. Nothing is wrong with that. Everyone use what you want and if something doesn't work for you that is ok but it doesn't mean it doesn't work for someone else.
look how brown the egg is! horrible. i used LOW HEAT. i did NOT PREHEAT the pan. i put a small amount of butter in the pan, spread it around and waited until the butter started boiling. i then put the egg in the pan and it didnt stick, didnt brown at all. just smoothly went from transparent/yellowish to white. i then flipped it when i felt it was cooked at the bottom. a few seconds later i flipped it again onto the plate. the egg was perfect. no browning and smooth all over.
It seems that the Pam’s temperament is very important in achieving a non-stick surface. Do you recommend using the Leidenfrost test where a ball of water moves around like mercury on the pan?
Believe it or not. I make my scramble eggs on cast iron and Omelette on carbon steel. And I left my Tefal high end non stick catching dust and simply find no reason to use it.
Dude I bought Field Skillets per your recommendation and figured out what their secret is. It is not the seasoning. They have nano circles all throughout the surface of the pan. Look at it from an angle. It’s pretty brilliant actually.
I have a couple non-stick pans still. I don't use them often; I really enjoy using the cast iron and carbon steel. But I'm not going to simply throw them out. You don't *need* them, but they can be handy - for instance a scrambled egg; sure, you can do it in carbon steel, but there's less of a need to have a properly seasoned pan. Or if you don't want to clean up the mess from fried bacon .. it can be easier with coated non-stick pans. I suppose it depends on how important the downsides of these things are to you - so it's an individual's decision.
Alton Brown, Julia Child and Jacques Pépin all use aluminum non stick pans for cooking eggs. CI or CS pan retain too much heat and take too long to heat up and are never recommended for egg cooking. You can do it but you're literally ignoring decades of experience from proven chefs. Alton even spells it out in this video: ruclips.net/video/nX7g5A50IuE/видео.html
I whole heartedly agree! I love my cast iron and stainless for the right jobs, but nothing beats high quality non-stick for eggs. And by high quality I mean one that can last for 15 years or more with proper care.
LOVE THIS! We need to spread the word to all. I'm all for simple and easy. Bonus...saves the environment! I was looking to replace my old cookware with stainless but now reconsidering. I have an old Lodge pan that we recently started cooking with again and while it is heavy, the way it cooks so well and ease of cleaning wins over the stainless steel. This is our go-to pan now. I must confess that I fell for the newer so-called "safer" Greenpan and that was clearly a mistake. I fell for the "I have to have ONE non-stick pan" thinking. After watching this video, I now feel guilty I wasted my money and contributed to more waste. I will gift this pan to someone that will get use from it instead of it sitting in the basement. Which size pan is more practical if you only had one? I feel that the one I have is a bit too small (I believe a 10" rim to rim; bottom is less than 10"). There are times I wished it were a 12" but that will mean it will be even heavier in cast iron. Any thoughts? Thanks!
Glad you liked the message! One pan at a time! For that larger 12" that you'd like...take a look at heavy-weight Carbon. You may get exactly what you want. I suggest de Buyer Mineral B or Matfer.
While I agree with your "coated pan is not environmentally friendly" advocacy. I have to disagree with the point of this video. Can you do eggs (all varieties that you demoed) in pans other than coated? Sure you can, but it's a lot harder. As many have pointed out, it's hard to do delicate eggs prep (French omelet, batter mixed) in a CS pan... you sure can but it's a lot harder and the consistency is a lot different than with a coated pan. What your "no to coated pan" advocacy has taught me is to lessen the use of coated pan to absolute necessity, that way I buy less per year. It's the best compromise, but no, I believe no kitchen can totally be coated pan free.
Hi, thanks for the note. I would argue that it's 'harder'. It's actually quite easy and the results are similar, with practice. I will be addressing the question of a French Omeltte in a video in January.
The best non stick pan I own is my one 12" cast iron pan with a "rough bottom". It's an emeril cast iron skillet that cost me 25$ years ago. The only thing I don't cook in it are my low and slow high acid italian tomato based sauces. For the sauces I have a enameled cast iron dutch oven. Other than that, I cook everything in my cast iron skillet. Also, cast iron skillets with a "rough" cooking surface are much easier to maintain than my smooth cook surface carbon steel. The rough surface holds on to the seasoning and makes it much more durable. Seasoning easily comes off smooth surfaces. If people only took the time to learn how to cook with cast iron, they would see how simple and easy it is. 90% when I am cooking with my cast iron, I only need to wipe it with a paper towel to clean it.
I have one non-stick pan I keep for eggs and eggs only. Its Calphalon PTFE. I've had it for ten years, I use a bit of oil and the finish and performance is still great. I also have a Matfer pan that I use regularly...mostly for meat, potatoes, veggies. I'll keep on with what I've got, thank you.
You have already caused a Maillard reaction, which means you were cooking the egg too hot. The Maillard reaction is what caused the easier release of the egg. This can be done in a un-seasoned stainless steel pan was well. The problem arises when you want a "properly" cooked egg where the whites are not over cooked, and yes, some people prefer their eggs differently.
I spent less than ten bucks on a non-stick pan 6 years ago. Since then I have spent zero money on oils for seasoning, zero time on seasoning the pan. And I have used it for my breakfast every day. So care free, and perfect breakfasts every day. Count me on the side for having a non-stick option!
I agree that it's terrible to buy pans that end up in the trash within a few months. Unfortunately, large appliances are now made to be disposable too and take up way more space in landfills than non-stick pans. I was horrified when a salesperson from Lowe's told me that the average life expectancy of a new refrigerator, stove, microwave, washer, dryer, etc. is 3 to 10 years. She said that parts on often not available, forcing people to replace their appliances, rather than repair them. I looked up the reviews and found that it's true. This is so wrong. I wish that a company would start up that builds products in America that are made to last. It would be great if we could stop buying the junk that's made in China but sadly, it's much easier said than done.
I absolutely 100% disagree. A nonstick pan is an absolute essential in a modern kitchen. Who cares if it's disposable. They are cheap and have a purpose. I have an amazingly seasoned cast iron and carbon steel pan and if you try to bake a fritta in them you will be sorry. Not to mention that nonstick can be cleaned in less than 30 seconds and requires no additional seasoning. Finally, modern nonstick is very safe and your drinking water is probably a more of a health concern than nonstick.
Hi, thanks for taking the time to comment. You ask 'Who cares if it's disposable'? We do. Hundreds of millions of pans are thrown out every year because of coated cookware. This is a wasteful and unnecessary use of recourses and negatively impacts our environment. Also, I need to point out that you have been manipulated by marketing as there is zero definitive proof that chemical nonstick cookware is good or bad for you. It may kill you, it may not - no one really knows.
@@Cook-Culture I would have loved to see you take the completely cooked flipped egg out of the skillet. With less oil in your skillet (some oil will remain on the side that's cooked first), that would have been the rest of the 'test' for me.
commercial kitchens use them as well... they give predictable results and more room for error... try doing a French omelette in a pan that's not non stick
@@tjlovesrachel for carbon steel, cast iron, and stainless steel yes. Not nonstick pan. You have to understand that the polymers they use to make the coating is not something you can just melt together with the metal that make the bulk of the nonstick pan. Its not as simple as "just remelt it into another pan", like the other types of pans.
Thanks, Mike. We ask ourselves...what is better? A small amount of oil (I really don't use that much and mention that in the video) or millions and millions, and millions, of used chemical coated pans being tossed into the garbage every year?
We see top chefs at industry events all the time. Its quite simple. He uses whatever brand pays him the most money and outfits his studios. He's a business. I have learned over the years that top level sponsored Chefs are not always stewards of our environment. However, there are a few, like @nedbell That guy is the real deal.
@@Cook-Culture Absolute nonsense. Look at what he's using to cook here. There's no mention of the brand. Same thing with his recent fried eggs video. Sorry, but you have nothing on a master like Pepin. ruclips.net/video/s10etP1p2bU/видео.html
Thank you! Actually after I commented, I made one egg on a lower heat and it sticked. Came off after some tugging. However on a higher heat, it didn’t stick at all to my amaze! I used Ghee for my fat. Would you recommend higher heat for less sticking? Thank you so much
Hi Jed.. just watching this video AGAIN…So mesmerizing, and inspirational!! Much like a beautiful vintage car, this is a beautiful vintage video…just never get tired looking at it!! WELL DONE my friend, and good on you for making such an awesome video!!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Fantastic video. Been arguing this and you nailed it simply and perfectly! Greetings from Germany!
Thank you!
Same here! I actually caught my wife using the cast iron unprovoked the other day though 😂
But what about pancakes?
@@Bidens_Diaper All types of pancakes are super easy in cast and carbon.
@@Cook-Culture So here is my experience:
I saw many videos online how great carbon steel pans are.
"You will never need another pan"
"It will last a lifetime"
So I deciced to buy a DeBuyer Carbone Plus (which is just like Mineral B)
I seasoned it and was reasonably happy. Non-stick was somwehat allright for eggs
But after a couple of uses and re-seasoning it for better non stick properties it warped and is now pretty much unusable.
No I did not put water into the hot pan (although that must be allowed). No I did not use full heat (although that should be allowed) and no my electric stove top is not smaller but larger compared to the pan.
I researched online and as it seems it is a common problem. There are even guides how to hammer the pan back into shape again (text and also on RUclips)
In my opinion at least carbon steel pans are vastly overrated.
This "lifetime pan" that "will not have to replaced every couple of years" lasted me like 10 cooking sessions while my cheap Ikea non-stick pan is used for the last 10 years an will also need preplacement soon.
So for me definitely the first and last traditional not non-stick pan.
3:38 This is true. Oxidised saturated fats isn't good. But because they're saturated AKA hard to destabilise, saturated fats generally don't oxidise. When butter browns, it's not the oil that oxidises, but the milk solids; the proteins and the lactose that caramelise. This may not be desirable. But it's not oxidised saturated fats. In fact, in order to properly oxidise your saturated fats into risky territory, you're generally going to need temperatures in the range of 260°C (500°F). You will literally smell the funky rancidity, and see it smoke. I don't think you could ever cook one egg at those temperatures for even a few seconds without it getting burnt or turning out completely inedible.
Furthermore, "saturated fat" isn't one thing, as ~all people inexplicably assume. It's a collection of many different kinds of fatty acids, all of which behave slightly differently. The only thing they have in common is that they are more chemically stable than either poly- or monounsaturated fatty acids.
As far as oxidation in general goes, look at it this way: Fat oxidation is the saturation and subsequent energy depletion of the fat molecules by oxygen, and oxidised fats do not reverse (those antioxidants of yours don't do a damn thing here), but are broken down and reassembled. If you are hormonally receptive to energy conservation by your mitochondria (which, let's be honest, you are), those depleted and useless fats you digest will be stored directly into your adipose tissue. Over time your body will be composed of a proportion of useless pieces of fat that serve no other role but to wait until they are disposed of. Unfortunately for you, since lipogenic pathways are energy intensive and generally do not like useless lipid material, it's going to take you a long, long time to get rid of, and during this process, however you choose to do it, you are going to feel... well, energy depleted.
So I confidently concur oxidation is not good. But then, the less stable fats are (the more receptive they are to oxygen), the more likely they are to, and thus at a higher rate they will, be oxidised. This is why you're generally wanna be more careful with unsaturated fats (like grapeseed oil) without COMPLELLING evidence otherwise. Such evidence is lacking. Eat the butter.
Exactly! He’s worried about brown butter but is using grape seed oil 🤦🏼♂️.
You said it perfectly
thank you!
So is butter good to cook with or not? What do you cook with?
better still instead of cooking with butter use grassfed ghee, no prptien or sugar to brown, no water to spit, but definitely dont use that poly shit
I only use carbon steel instead of nonstick pans too, but those tests that you did are easy mode eggs and not really stress testing the carbon steel in a fair way. It's trivial to make a fried egg slide even on stainless steel pans because the layer of oil is not disturbed. Even when you cooked the omelette and scrambled eggs you barely stirred the eggs, and you let them brown a bit which naturally aids food release.
If you want to actually showcase the stick resistant property you need to show either a french omelette or a runny scrambled eggs with constant stirring (Gordon Ramsay style). Both of them require frequent stirring, which will disturb the layer of butter/oil on the bottom meaning the pan comes into contact with the eggs more. The lack of browning also means there's a much higher chance of sticking. I have a well-seasoned carbon steel pan and making french omelettes can still sometimes be a little tricky.
It's just a little dishonest to pretend that Teflon isn't much more nonstick than carbon steel (there's a reason why it was invented). If you decide to use carbon steel, there *is* a bit of sacrifice in performance when it comes to cooking eggs. You can try to alleviate that by cooking your eggs differently, using proper heat control, making sure to use enough oil etc, but with Teflon you can literally put eggs on without any oil and it will not stick on a new pan.
I've become a total carbon steel convert this year, but there's a slight learning curve to cooking eggs (and some fish) on carbon steel if you grew up cooking on nonstick, because you have to unlearn some habits (some of which you touched on, some of which I can see you doing in the video but aren't pointed out). The biggest habit I had to change was to leave eggs, fish, and even leaner cuts of meat alone in the pan for at least 45-60 seconds, so they could develop a bit of a sear and then naturally release cleanly. I'm not sure you said it in the video, but I noticed you never forced your spatula under the eggs, because that's when stuff rips and sticks. If you feel resistance, stop and leave it be for another 10-15 seconds. The next biggest, and honestly more surprising thing I learned was that we needed to cook things on a lower heat than with the nonstick, or they had a tendency to scorch and smoke. I presume this is simply because carbon steel holds on to heat better, as you discuss. I actually scramble eggs slightly differently. I preheat my pan to medium, throw in a pat of butter, let it foam out, pour in the eggs and turn off the stove but leave it on the burner. Between the electric stovetop and the heat of the pan itself, it starts out hot for those crispy bits, then more gently cooks through to the center. I think it gives a more fluffy result, but it depends on what you like.
Last but not least, cook with it! Like our trusty cast iron, the seasoning on the carbon steel just gets better with use. We got one of the pre-seasoned ones and even though I did another seasoning layer when we got it, we had minor sticking issues for the first 2-3 months. 6-ish months in though, it's arguably smoother than our teflon was, and usually cleans out with a few swipes of a dry dish towel, followed by rubbing just a tiny splash of oil into the still-hot pan.
Thanks for the detailed reply. You make great points and good on you for putting in the effort! I like your egg method, which makes sense to get a fluffier finish.
I had watched so many videos about carbon steel pans before I got my first skillet that my learning period got very short. I have to admit that I find seasoning the pan very therapeutic 😂 and the sleek result makes me smile. Flavor is an added bonus to these pans.
I am learning with carbon steel and you are so right with the low heat high heat.
so lets say i cook a steak and there is a bunch of fat in there. How do i clean it? Cuz if i just got done cookin a steak, im ready to eat. so its gonna sit for a min.
I got an add for nonstick pans on this video. They are fighting back.
Ha! That's like getting an ad for Crispy Cream Donuts when watching a video about losing weight!
@@Cook-Culture Please...it's Krispy Kreme
@@gigyoung7181 not in Canananada, aye
Same
😂
A French skillet is pretty much asking to do it the French way:
Add a small piece of butter to the oil. When the butter starts bubbling, add the egg. The water that evaporates from the butter turns into steam and furthermore helps the egg to not stick. And, obviously, everything tastes better with a little butter.
Haha! So true! The French Omelette is the one thing that I have been challenged to make in carbon/cast. I need to get around to making this video but there are so many to make!
@@Cook-Culture Looking forward to that video! The french omelette is my excuse for having 1 non stick pan. Other egg dishes all go in the non coated pans!
@@Cook-Culture I mean, do these people think that French Omelettes were invented only after Teflon was?
@@jonautry I do agree with you, but I like a challenge. It's on my to-do list, but I don't eat eggs (anymore) so it's not a high priority.
@@Cook-Culture I've been struggling to make a good French Omelette in my (new) carbon steel pan. I can get like, 90% there - they basically turn into the best scrambled eggs you've ever had, but I always get a thin layer of egg stuck to the bottom of my pan which makes it impossible to roll up nicely into that nice football shape.
You've convinced me!
I was searching RUclips for reviews of which nonstick to buy and this was the first video I came across.
I just recently learned that not only I don't need a non-stick pan for eggs, I don't need a carbon steel pan either. A good stainless steel pan can fry eggs perfectly without sticking through either the Leidenfrost Point method (if crispy edges of eggs are preferred), or low heat and cover method (if soft egg whites are preferred).
Yes. Stainless steel works better after you do the water drop procedure 👍🏻
@@SWelle1 Yeah and if I prefer soft non-crispy egg white cooking it low and slow with a cover (to allow it to steam the egg) also works without sticking. Having to juggle between busy work schedule and cooking/cleaning, I just don't want to deal with the high maintenance of carbon steel pans that require immediate hand washing, heating then seasoning since they rust easily and can't go in dishwashers. Neither do I want to have to worry about whether I'm using the right pan if I will add acidic foods/ingredients along the way while cooking like tomato sauce, vinegar, or lemon juice etc. which can ruin the seasoning. Stainless Steel pans work the best for my busy schedule and lifestyle, they're also better looking and help me see foods better than dark surfaces of carbon steel pans.
It's been my experience that it takes months of use/seasoning to make a cast iron as non-stick as teflon. I think a lot of people get discouraged by this and just revert to teflon for "sticky" stuff. Clean it with hot water, oil it up and heat it up on the stove *every time* that you use it and, eventually, you'll find that it's actually easier to cook with and clean than teflon. I have cheap ($30) Lodge and Victoria pans and I can make over-easy eggs in any of them.
Its as easy as applying a layer of olive oil on the cast iron and sticking it on your oven @375-400 for an hour or two, do that 3-4 times and its solid
I couldn't have said it better myself!!! Two thumbs up. A relatively small investment of time for a pan that will last forever
Mine took about a month to be completely nonstick, I did research before hand though and knew it would take a while to build up the coating needed. I still remember the moment it became nonstick. I cooked a chicken with a spicy acidic carmelized sauce and ALL of it came out of the pan with ease. I was shocked to the point I wanted everything in my kitchen to be cast iron lmao
@se fi the oil in seasoning your pan turns into a solid coating that doesn't go into your food.
I sand my cast iron pans down to make them smoother. Season myself and they’re just as good as a coated pan.
Great video! We dumped all our trash pans this year and are now an all carbon steel, stainless steel, and cast iron kitchen for pots and pans. I couldn't be happier about the change and my wife is stoked too since she now 'insists' I handle all the seasoning. o0
We're making eggs in our carbon steel three days a week and our seasoned CS pans are a delight to use. I do keep a stainless pan at the ready for spinach and tomatoes... I cook the acidic veggies in stainless and then add them to the scrambled or omelette in the carbon steel, I've noticed it really helps with maintaining the seasoning and it's still a fast cleanup.
Problem: All your coated pans will eventually wind up in the garbage over the next ten to twenty five years
Solution: Dump all your coated pans in the garbage right now!
Can you season with ghee/tallow or butter instead of using seed oils?
3:30 You guys need to fact check. Saturated fat is resistant to oxidation. Polyunsaturated fats like omega-6 are very prone to oxidation. Your grapeseed oil is loaded with omega 6.....
...Butter can oxidize, but mainly because it also contains some polyunsaturated fats. (And the browning of butter is caused by milk proteins browning)
Edit: I read somewhere that omega 6 polymerizes well, so that would explain why grape seed oil is good for seasoning.
There's controversy in the medical community over not just saturated fat, but also polyunsaturated fat. Yes, the polyunsaturateds are "essential", but are we eating too much?
Oils high in *monounsaturated* fat seem to be a safe bet. Stable in cooking. Positive health effects. Olive oil, avocado oil, macadamia oil, "high oleic" oils ( some of the latter are GMO)
Okay, sorry for typing out an essay ;)
Hi, is coconut oil mono unsaturated fat like your saying? Is it stable and good health benefit? I use high temp when cooking, is that ok?
@@r.k862 It'll depend on processing so check the label. A general rule of thumb is that unsaturated is liquid at room temperature and since coconut oil is solid it should be mostly/all saturated fat. And looking at labels online, seems coconut oil typically is all saturated fat.
I use a cast iron skillet to cook my eggs that is perfectly non-stick. It belonged to my great grandmother. Back in the early 1980s my sister put water in it while it was hot and cracked it. My grand father was alive then and he brazed the crack with some silver/nickle wire. I am 54 years old now and I have been using this pan myself since about 1993. My great grandmother bought this pan in about 1950 for about 75 cents. That's about one penny per year.
Totally agree, you never need a non stick disposable pan
Carbon steel pans and the likes are great but there sadly is no substitute if you want a single easy to use all in one pan.
Ceramic coated non stick is the only option.
You simply can not use the other ones in combination with acidic foods.
Asian lime bases foods, some tomato sauces and even the simple deglasing with white whine can strip the seasoning resulting in a pan that is no longer non stick and food that is potentially not healthy.
Also they are very heavy and not fun to use for some people (especially women though not all ofc).
Stainless might not have those two problema but are absolutely not non stick.
@@derwoklug Hi, just to say that with a good quality Stainless pan with thick bottom and proper preheat I cook eggs and white fish without any sticking at all and use less oil or butter than in all these cast iron/carbon steel pan videos. First "soft season" e.g. preheat until water splashed in rolls without evaporating. Put in a small amount of sunflower oil until it just about start to smoke. Take the pan of the heat and let it cool down a fair bit. Now you can put a tiny amount of olive oil or butter and the use if different oil makes the pan even more non-stick for eggs and fish as long as you keep the temperature in the lower range. The pan almosts looks dry and still no sticking. The problem with stickingalmost always is too high a temperature and or uneven heating. But it can be hot enough to create crispy edges on a fried egg. So yeah, it is a bit faffy but works all the time for me. I now use it mostly with the Saute pan when the final product is a saucy one.
@@derwoklugI don't think I know anyone who wants just one pan to do absolutely everything. Even if you did, by following the methodology outlined by the other person who replied you can most definitely cook delicate items like eggs and crepes in a stainless steel pan and not have to worry about sticking. I have one carbon steel pan I prefer to use for those things just because it makes it a little easier and also a carbon steel wok. All the rest of my cookware is stainless steel.
I bought a pre-seasoned Merten and Storck 10" Carbon Steel pan and it works great. Have used it to cook a bunch of eggs with no sticking and it still looks great. My wife and I still use the stainless steel pan set we got as a wedding present in 1975. We had to buy a new non-stick pan every few years. Now I have confidence that the carbon steel pan will last a long time. After cooking I wipe it out with a dish rag, rinse it and dry it. So I am going to order a 12" pan also.
I bought a 6.5” Lodge pan when I want a small egg for an omelette, single fried egg perfect for breakfast sandwiches. I ended up using it for that and also when making small dish meals.
I have a mother’s love with my cast iron…I am excited to use it every time and feel so proud 🥲 each time it’s seasoning gets better over time. Cast iron, you grow up so fast 🥰
It is not the fat in butter that oxidises, it is the remaining milk proteins that oxidise. Clarified butter/ghee does not oxidise.
Thanks for this informative video. Love the blade collection behind you. I'm a blade person. I was a professional sawyer a hundred years ago. The best part of the job was filing my saw; most satisfying. Stay safe, sir. ♥♥♥
I used use a non-stick sauce pan to make creamy French style scrambled eggs (crack eggs, throw in some butter, and keep stirring on very low heat for 20 - 30 minutes) but I can do the same in my stainless one. I have tried it in a double boiler, using a glass bowl (as opposed to metal for lower, even heat) but I ended up with a stubbornly stuck thin layer of eggs on the surface of the bowl that was hard to clean, though the scrambled eggs were fine. I have yet to figure that one out. But I agree, I have a small 8-inch carbon steel omelette pan and it works just like in this video. Cast iron works wonderfully making frittata or Spanish omelette.
I’ve seen Gordon Ramsay cook french-style scrambled eggs in a stainless steel sauce pan.
Overeasy/sunnyside up eggs & scrambled eggs in a cast iron skillet no problem. Delicate omletes(not like the one in video), delicate fish, thats what i use nonstick for.
If you practice more you'll be able to use cast iron or carbon steel for anything. It's not hard.
I still can’t think of a type of pan, that I can reheat leftovers in without using any oil/fat as I can in my non stick pans. For certain delicate food types non stick is just so much more even heating than Cast iron and carbon steel will ever be. Don’t get me wrong, when I’m searing a steak or piece of meat nothing beats using my two De Buyer Mineral B Pro carbon steel pans nor my two Skeppshult raw cast iron pans. Nothing !
But when it comes to delicate fish, frittatta & reheating leftovers like e.g. fried rice and pasta dishes, where I want to use less oil/fat, you can’t beat a good non stick pan.
I own Mauviel M250c copper, Falk 2.5 copper, De Buyer copper and Demeyere & Mauviel PLY as well as Skeppshult cast iron and De buyer carbon steel cookware - but for certain type of things, my non stick pans are simply The Best Choice.
@@VikingShaver totally agree
Hi, enjoyed your video. I am a 72 year old retired auto mechanic, not a real cook. I owned an automotive A/C and radiator repair shop for 30 years.
I see that you are cooking with a carbon steel pan but not sure if your cooking surface is just electric or induction. Carbon Steel is a nice way to not have to use Teflon coated frying pans. My wife and I were given a set of Stainless Steel pots and pans when we got married in 1975. We still have and use all of them. But because the SS frying pan sticks, I use an electric non-stick frying pan to cook breakfast. I like the way it controls the temperature when I cook,I can even walk away for a short time. Don't like having to replace it about every five years. Could not find an electric frying pan that is other than non-stick coated. Also wonder if an induction hot plate would provide temperature control to be able to use carbon steel or cast iron pans?
I guess buying a few pans is not a big deal. Over the years I have spent many thousands of dollars on tools and justified it.
I grill out all the time at home and cook/grill out when we go camping. When we stay at local State Parks we invite the family to come camp out. They stay in tents and we bring the frozen meats for cooking. I take 2 Weber grills and a large electric frying pan for cooking breakfast. I am considering an induction hot plate or a Blackstone gas griddle to use while camping. I have a few propane gas stoves and would like to be able to control temperature on them like a large iron griddle. I just bought a surface thermometer to help me be able check the cooking temperature.
An induction hot plate is a good idea. My only advice is to buy a good one. The cheap ones don't work as well and definitely do not last.
I still find a non-stick pan useful for very gentle, slow cooking. I think about a French omelette or really, really soft, tiny-curd scrambled eggs. The carbon steel pan has to be preheated to gain the non stick property, and that doesn't quite fly for those purposes since the pan will start too hot. Or maybe I just haven't seasoned my pan well enough...
Hi, thanks for the comment. I will be addressing this in a video early next year.
I agree. I use my tramontina non stick pan for cooking on very low heat for long time periods. , I even make cornbread on top of the stove with it. It is discolored from turmeric but don't know why I would throw it out.
@@Cook-Culture I scanned your videos, and I don't see a video addressing French Omelettes in a CS pan. Is it there? I did see Julia Child make something similar, in B&W, but that omelette was swimming in clarified butter(my guess). I'd love to see a Jacques Pepin French Omelette replication in a CS or CI pan. Thanks.
@@reprisal0 Thanks for the note. Yes, you are right...it's not there. I still may do it but it's not near the top of my list.
I received my Darto N20 yesterday and made my eggs perfectly this morning after minimal seasoning. Fantastic piece.
I just cannot fry and egg in any pan without it sticking. Ive tried cast iron (seasoned), cheap non stick pans, enamelled cast iron, an enamel paella pan and carbon steel (seasoned well). What am I doing wrong. I love fried eggs but they destroy the pan
Wait for the pan to get really hot before you add the egg
so what hes saying is , if you know how to and spend the time seasoning pans, can afford good quality thick well made ones, know the cooking temps of each food and understand the various changes that go on while cooking an egg and no to not touch it too early and know how long too early is, then with a few years of chefing practice you to will be able to use a carbon steel pan just as well as any numpty with a non stick. no shade but this guys been doing this stuff for so long he has completely forgot how much he had to learn to do this.
Nope a 20$ cast iron is perfect, the rest is just practice
He makes it look easy but I have tried to season my pan so many times and it still sticks, there are so many methods of seasoning and I have tried a few, everyone on reddit tells me to do THEIR method but none work :(
You are welcome to email me directly at sales@cookculture.com and I will ensure you get the information you need to be successful!
I am the same. There are things CI is great for. Steak, bacon, pork and chix, come to mind. I’ve never gotten eggs to work well. I don’t even like it when my kids use my egg pan, cause all I do is wipe it out. I get it if it’s for health reasons.
I don't do anything fancy with mine and I can make over-easy eggs in any of my cast iron pans. After cooking, I wash it with hot water using a Scotchbrite pad to get anything off that won't rinse off. Dry it, put it on the stove on medium heat and rub a very thin layer of Crisco shortening into it as it's heating up. Then you just let it get really hot, turn off the stove and let it cool. The trick is to do this *every time* that you use the pan. I've found that it takes a few months of daily use/seasoning for a new cast iron pan to become truly non-stick. My $30 pans actually clean up *easier* than teflon now.
Another tip for making eggs: Sprinkle a little salt into the pan before you put your eggs in. I don't know why it works, but it does.
After burning another nice stainless steel frying pan… I was just about to go buy a few non stick plans. Thank you for the tips!
I completely agree, all I have is Cast iron, carbon steel, one stainless steel and a few enameled cast iron pieces for tomato’s and such.
i have a lodge skillet 10" from the 50s or 60s that belonged to my grandmother and its my favourite go to pan
I bet it is. Never let it go!!
Say No to none stick Teflon coated pans!
10 years ago I re-learned to use my stainless steel and cast iron pans and the results are amazing.
Would a cast iron pan damage the glass top stove?
@@lulabylivesinmackay
No.
Not when you use it sensibly.
I used to buy the disposable non stick pans fairly regularly. I went to hard anodized and it lasted many years, but I slowly, eventually eat the coating because it wears off.
I finally broke down and spent $100 on 3 Lodge chef collection pans 8, 10, 12, and they are great. I wish I'd bough them a long time ago. The 8" never leaves my stove, I don't even wash it..A pad of butter and I cook eggs in it almost every day. They slide right out.
We didn't have teflon until the 80s for general use. Before that my Mam used an ancient cast iron pan and never had an issue. Eggs were perfect.
Hi Tom, you make a great point. Food was cooked quite successfully before the omnipresent use of Teflon!
@@Cook-Culture that's exactly what I thought, something we never needed in the first place, now most families have at least one. Same for plastic bags.
I used a cast iron pan for several years, then I got a Tefal Jamie Oliver pan for Christmas one year, I was so happy with it that I bought myself a new one 4-5 years later when it had done its job.
And now I am in the same situation again. The Jamie Oliver pan is great, but it's time to stop buying new things and rater by things that last...
Therefore, today I ordered myself a Satake enamel cast iron pan, and I hope it will last me for the time I have left on this planet :-)
Thank you for a great video, the first thing I will do as soon as receive my new pan is to follow the advice in this video and in the fantastic comments below.
Thank you!
Great news. Thanks!
Good luck doing a french omlette though. I have a carbon steel pan and use it all the time for eggs, but french omlettes in particular are just 100x easier and better on a non-stick pan. As long as you never use metal utensils on it, only use it for low-medium heat cooking, and you treat it very gently while washing (I just wipe mine out most of the time), it will last you a very long time.
How did you know that was what I was about to say/write. Excellent point. I cooked my eggs for breakfast for a long time in CI & CS and I was happy 60% of the time. A non-stick pan, with a wooden fork/rubber spatula, and only for cooking eggs (eggs are delicate and require low to medium heat) performs good consistently.
I can second this
I love carbon steel, cast iron and stainless steel pans and have no problems with eggs however I have one non stick pan I use for food with marinades containing sugar.
Stainless and cast iron last a very long time. Nonstick are garbage after 6 months. Totally agree. I cook eggs in stainless or cast iron all the time.
My cheap Ikea non-stick is now in use for like 10 years whereas my DeBuyer carbon steel pan warped so badly after seasoning + 5 uses it is unusable now and will go into the garbage.
i was getting convinced of buying a nonstick pan but then there are a bunch of things you have to do to avoid rust on your iron pans, seasoning, not washing with soap, cleaning with salt, i was like i think i'll stick to disposable thank you very much
As much as I love carbon steel and cast iron, I gotta disagree. Nothing beats a non-stick for eggs even if a well-seasoned CS pan can do an acceptable job. CS seasoning as a non-stick surface is just not that robust when challenged by high-protein or high-sugar foods and requires additional control of heat and a lot of oil. The fact that you need to additional technique like waiting for the sear to lift the egg or using steam to lift the egg just prove that you can benefit from a non-stick.
Non-stick can handle low heat just fine (the coating will not deteriorate much if you keep it just for low heat cooking) and I think everyone should have one (but only one) small 8-10" non-stick skillet in their arsenal, which should otherwise be comprised of CS, CI, SS, and/or Copper.
One thing to understand about this channel is that he promotes not using disposable equipment when you dont have to. All non-stick pans whether Teflon or Ceramic has to be replaced after a few years. For a little extra work, you get a cast iron or stainless steel or whatever that lasts forever. He even said this in his video.
And by non-stick he means a pan that is coated with something because that coating will wear off with time.
What about metal scratch resistant, non toxic, even heat distribution, no chemicals, durable?
I still use oil for my nonstick pan. I hate them! I’m looking into getting carbon steel because I find my cast iron pan is too heavy to use for daily cooking.
Wellll, guess what folks, you cannot use carbon steel on glasstop it WILL warp and heat unevenly. Should not use CI on glasstop due to potential drop and break. I have been told by repair guys with over 20 years in the business they have yet to see a glass top be replaced under warranty because those things are so strong it is always ends up being the users fault. When I asked the cost of replacement for the glass, just the part was almost the same as simply replacing pretty expensive stove. As for carbon on induction, Cook's Culture did a video, it seems to be the case that if you have a very expensive professional grade induction carbon will not warp, but mid-range/lower price range induction will indeed warp. The issues he discovered with the induction test were the same that happens with glass top.
Finally got one of my cast iron skillets to the point where I can cook eggs in it. Not going to lie, pretty awesome.
That's awesome!
How long did it take you?
I am finding that almost everything is covered in some sort of nonstick now that I’ve been made aware of this. Where can I find bakeware (cake pans, muffin pans, etc.) that isn’t coated in nonstick? It seems it all is.
While I agree with everything and absolutely love my carbon steel pans, they have to be used OFTEN to be kind of non-stick. Use them on a daily basis, and you really don't need any coated pans. However, at home most of us will not use carbon steel pans so often. This is where coated pans have their advantages.
Why do you not use them so often? If you have the pan, you should just keep using it. It's an everyday pan, not a specialty type.
@@RobertoFischer Well, Roberto, for cooking pasta or potatoes I rather use a stainless steel pot. For a cream sauce I prefer my copper pans. For a salad I don't need a pan at all. I eat fish more often than not raw. Meat? Probably once a week or less. So, how would I use a carbon steel pan on a daily basis?
@@mosesjurassic3686 well I didn’t see any mention of nonstick pans in this response so that’s great! I believe all the pans you are using are non-disposable right?
@@lrodrigu70 I wish I would, but I do use non-stick pans. And they don't last forever, of course. Sometimes they are just the right tool. But it is really not a love affair. :-)
I have no problems cooking fried eggs or a county style omlet on stainless steel, carbon steel, or a cast iron skillet. I use non-coated cookware for almost everything.
I use a Teflon pan, however, for French omlets and also for certain types of fragile fish.
I tried many times cooking French omlets in non-coated cookware, and I succeeded probably 8 or 9 times out of 10. However, these 2 times when i get scrambled eggs instead of an omlet, justify the use of a coated pan for me. The same goes with fragile fish.
It's not a problem to cook scrambled eggs in an uncoated pan.
Thus, as the industry offers the convenience of non-stick cookware, i will use it when appropriate. A good non-stick pan, if not subjected to high temperature cooking, lasts 5 years or even longer - I have a Le Creuset non-stick pan that I used regularly for almost 10 years; it's still fine.
Great video. I used only non-stick pans till now but yesterday i ordered my first carbon steel 28 cm pan. I only have one pan now and its so scratched that it terrifies me to think of how much teflon i ate.
I probably have gone through a dozen non-stick pans over the years before I wised up. Love my carbon steel pans for eggs, shrooms, searing steaks, everything except cooking tomatoes!
You shouldn't worry too much about the Teflon. It's called nonstick for a reason. It pretty much goes through the digestive system without any effect and comes out exactly as it went in. The real issue are the chemicals used to bond the Teflon to the metal. Those can be hazardous, especially if overheated. The fumes are very unhealthy.
What about titanium frying pans, for nonstick cooking? Does seasoning help? Does seasoning make them last longer? Please advise...
It's very useful video for me I'm "struggling "withe the making nice egg for my 9 year daughter 😄. Thank you
Good info but I avoid seed oils! I use butter, ghee and virgin olive oil for cooking. Never canola or vegetable oils at any cost.
2:25 "I'm going to use a TINY bit of grapeseed oil..."
*Applies oil three separate times*
Hi, I'm missing your point?
@@Cook-Culture The point is.......
You said tiny amount, but you went, once, twice, THREE TIMES 😀
Does that explain it? 🤣✌️
🤣
@@xtinamarie_333 I don't know..as I wiped off 2 x applications for full coverage and then used a tiny amount of oil to cook. I guess it depends on what you think a tiny amount of oil is. When I started cooking there was probably 1/4 tsp of oil on the pan.
@@Cook-Culture Has nothing to do with what I think, I was responding to the comments only 😀👍✌️
Last week I got a De Buyer mineral B pro. Did a first seasoning in the oven, then a second layer on the inside only on my induction stovetop. Then I went straight for the egg test. First egg was a bit sticky. Second time I pre-heated a bit longer, flawless non stick! 😊
Awesome!
Totally agree, 110%! I use my carbon steel pan for omelettes every week, easy peesy!
I do not use nonstick. I use a stainless steel wok and a pan, cast iron, and carbon steel cookware. I even do eggs on a steel pan with no sticking. The carbon steel pans and cast iron work great for eggs too.
Another great and informative video ...... and I appreciate all of them!
Thanks, Ron!
I keep a nonstick pan in my camping setup. I only go camping about 5 times a year, and yeah, ill have to replace the $20 pan every 5 years or so. But the nonstick pans are more forgiving when you dont have as much control over the heat, or maybe you ran out of or forgot your oil, etc. just the guarantee of an easy cleanup nomatter the circumstances is well worth it.
In my world, iron is camp cookware!
What do you recommend for things like wet mushrooms or okra? For me that’s the only thing I haven’t found a good alternate solution for. Eggs are easy. But freshly foraged mushrooms on a rainy day can be very wet and must be dry sautéed before adding oil. Tons of water released in the pan that cools the pan off as it boils down. When the moisture finally evaporates, I’m left with an incredibly sticky thick residue on the pan. So I do that in nonstick, then transfer to carbon steel and fry in oil/butter. Same thing happens with frozen okra, I first boil off water in a nonstick pan then transfer to carbon steel once dry enough. Trying the first part with either of these foods in carbon steel is disastrous! Thanks.
Naw, why all this oil butter, grease? My no stick does not need it, eggs fall out.
But that's not the point: ruclips.net/video/JEgP60XlQtg/видео.html
@@Cook-Culture Good video but far overdone. Lemme see I am 66, eat with no stick 45 years, no health issues of any kind. I take zero medications. As for the pan you. Already know to take it to the free metal drop off in Canada for recycling into part of your next car, house, piece of electronics the list is long. In any case there is far worse out there to worry about than non stick pans.
@@robertdixon6536 Fair enough. Glad you are healthy! keep it up!
+1. Unfortunately you can't achieve the same results as a non-stick pan with these. These carbon pans need some oil. When well seasoned you may not need much oil, but as you say with non-stick teflon or similar you can cook eggs without oil or even pancakes. Without some oil, eggs will stick even to a well seasoned Mineral B or any other carbon pan. I still like using carbon steel but the health implications are on my mind every time I add oil that I know i wouldn't have to had a chosen a Teflon. Obviously there are other health implications with the chemicals in some non sick coatings. Maybe hard anodized aluminium would be best for eggs and health.
Need some help. I have the Debuyer 9.5" egg pan. 4 initial coats of seasoning (Grape seed oil as suggested) and at least 7-8 seasoning after use. The seasoning appears good.
Here is the problem. My Egg omelette is still sticking horribly.
1) I use Grape seed oil as the oil when cooking.
2) I've learned to get the temp way down, but still sticking.
3) I managed to get one completely perfect, but that was with BUTTER as the cooking oil. It worked perfect.
4) I'm using Kirkland EGG WHITES. Is that the problem? Not enough fat in the egg whites?
So my questions are:
1) Is it because I'm trying this with Egg Whites?
2) Should I give up and just use butter for awhile?
3) Any other suggestions?
Today I had high hopes. I got the pan up to a low temperature ready to go, dumped in my grape seed oil and warmed it up and added my egg whites. I was disappointed when about 1 minute later I tried to get the spatula under and it was STUCK BAD. It was actually the worst out of about 5 or 6 attempts so far. Took a lot of elbow grease to get that stuck egg off later. The good news is the seasoning seems to have held up from all the scrubbing (Blu Dot non scratch scrubber).
Any advice? I'm only about 2 weeks into this pan.
Did BUTTER again and it worked with Egg Whites. So I dunno.
Hi, try to preheat for longer
i feel like i just watched a bicycle salesman fry an egg
Our bike reviews are on our other RUclips channel. This one is all about cookware.
I have one quality nonstick pan for sauteing delicate fish fillets. I don't really need it, true, but it's convenient for that one application and using it only for that means the pan will last a very long time.
Consider using Ghee instead of Grape seed oil, Ghee is a Human Super Food. Thank you for making your video's on pans.
I have a ten inch mineral B fry pan and absolutely love it it's great for scrambling eggs it's just a joy! I also have a lodge twelve inch carbon steel fry pan and it's fantastic for making diced potatoes, I absolutely love that one too plus I have loads of cast iron. Everyone needs a ten and twelve inch carbon steel fry pan...
Awesome!
Watch the movie "Dark Waters "
Dupont was making 1 BILLION DOLLARS PER YEAR off the Teflon market. Its nasty stuff. They lied to employees, consumers and everyone else. For the love of money. Its an eye opener for sure. Peace
I have all stainless steel cookware now but I do have one non stick coated pan for making French omelettes. All of my pans including the non stick are from Samuel Groves in England. Once the non stick wears off which of course it eventually will, I can send it back to the manufacturer for refurbishment so it won’t go to landfill. They will also refurbish any of their pans, so if the rivets fail for example, it will be repaired rather than being thrown away. Best of both worlds IMHO and the pans are beautiful too.
Next video: do you need a $200k kitchen in which to cook?
It’s probably a commercial kitchen where he works.
Definitely not. This is our teaching facility where we host groups up to 16 people for hands on cooking classes
Kitchen performance/cost ratio goes up rapidly from 0 to a certain point, but will plateau after that.
In human language, a kitchen needs to cost a certain amount to be good, but any more investment beyond that yields very little.
@@Nanorisk I owned a restaurant for 12 years.
polyunsaturated fat - the Grapeseed oil - is more than an order of magnitude more prone to oxidation than saturated fat, which is far more stable.
Hi, thanks for your comment. The point of this video is to reduce the consumption of disposable non-stick cookware.
This was a great video. Very informative. I am not sure why some people are very negative. This video is for people that are looking for an alternative to non-stick pans. Nothing is wrong with that. Everyone use what you want and if something doesn't work for you that is ok but it doesn't mean it doesn't work for someone else.
Thanks for the comment!
look how brown the egg is! horrible.
i used LOW HEAT. i did NOT PREHEAT the pan. i put a small amount of butter in the pan, spread it around and waited until the butter started boiling. i then put the egg in the pan and it didnt stick, didnt brown at all. just smoothly went from transparent/yellowish to white. i then flipped it when i felt it was cooked at the bottom. a few seconds later i flipped it again onto the plate.
the egg was perfect. no browning and smooth all over.
Great video myself all I use is cast iron seasoned egg slide right out
It seems that the Pam’s temperament is very important in achieving a non-stick surface. Do you recommend using the Leidenfrost test where a ball of water moves around like mercury on the pan?
Non-stick to me is the ability to fry and egg without adding any oil or butter. Any pan could theoretically be made non-stick if you use enough oil.
Not really frying if you don't use any oil. Either way what's wrong with using a little oil?
I use my cast iron to fry eggs. I use just a little water in the bottom.
Believe it or not. I make my scramble eggs on cast iron and Omelette on carbon steel. And I left my Tefal high end non stick catching dust and simply find no reason to use it.
90% of the use my carbon steel pan is put to is to make eggs! No problem at all!
Dude I bought Field Skillets per your recommendation and figured out what their secret is. It is not the seasoning. They have nano circles all throughout the surface of the pan. Look at it from an angle. It’s pretty brilliant actually.
Thanks for educating us. I learned a lot tonight. Oh, and I think I want to get that spatula. :-D
In case you can't find it, it's a fish turner. They're the best things ever for small/lightweight foods you want to flip like eggs and such.
@@jeffwells641 Thanks, Jeff. I ended up getting 2 fish turners online. Been using them pretty much every night. Thanks for the tip! :-D
I have a couple non-stick pans still. I don't use them often; I really enjoy using the cast iron and carbon steel. But I'm not going to simply throw them out. You don't *need* them, but they can be handy - for instance a scrambled egg; sure, you can do it in carbon steel, but there's less of a need to have a properly seasoned pan. Or if you don't want to clean up the mess from fried bacon .. it can be easier with coated non-stick pans. I suppose it depends on how important the downsides of these things are to you - so it's an individual's decision.
Definitely!
Alton Brown, Julia Child and Jacques Pépin all use aluminum non stick pans for cooking eggs. CI or CS pan retain too much heat and take too long to heat up and are never recommended for egg cooking. You can do it but you're literally ignoring decades of experience from proven chefs. Alton even spells it out in this video: ruclips.net/video/nX7g5A50IuE/видео.html
I whole heartedly agree! I love my cast iron and stainless for the right jobs, but nothing beats high quality non-stick for eggs. And by high quality I mean one that can last for 15 years or more with proper care.
The 'perfect' job is not the point here. It's that you can do it well without using non-stick cookware, which is an environmental disaster.
@@Cook-Culture Meat is an environmental disaster. Not going to stop eating meat.
Alton Brown now fries eggs in a carbon steel pan.
Its one of the first episodes of the return of good eats.
@@spaceracer23 And if you have seen his RUclips series this summer he hasn't used one at all that I have noticed.
I use cast iron for eggs and it works great
LOVE THIS! We need to spread the word to all. I'm all for simple and easy. Bonus...saves the environment! I was looking to replace my old cookware with stainless but now reconsidering. I have an old Lodge pan that we recently started cooking with again and while it is heavy, the way it cooks so well and ease of cleaning wins over the stainless steel. This is our go-to pan now. I must confess that I fell for the newer so-called "safer" Greenpan and that was clearly a mistake. I fell for the "I have to have ONE non-stick pan" thinking. After watching this video, I now feel guilty I wasted my money and contributed to more waste. I will gift this pan to someone that will get use from it instead of it sitting in the basement. Which size pan is more practical if you only had one? I feel that the one I have is a bit too small (I believe a 10" rim to rim; bottom is less than 10"). There are times I wished it were a 12" but that will mean it will be even heavier in cast iron. Any thoughts? Thanks!
Glad you liked the message! One pan at a time!
For that larger 12" that you'd like...take a look at heavy-weight Carbon. You may get exactly what you want. I suggest de Buyer Mineral B or Matfer.
This is good professional level advice. What pan do you use to poach eggs?
While I agree with your "coated pan is not environmentally friendly" advocacy. I have to disagree with the point of this video. Can you do eggs (all varieties that you demoed) in pans other than coated? Sure you can, but it's a lot harder. As many have pointed out, it's hard to do delicate eggs prep (French omelet, batter mixed) in a CS pan... you sure can but it's a lot harder and the consistency is a lot different than with a coated pan.
What your "no to coated pan" advocacy has taught me is to lessen the use of coated pan to absolute necessity, that way I buy less per year. It's the best compromise, but no, I believe no kitchen can totally be coated pan free.
Hi, thanks for the note. I would argue that it's 'harder'. It's actually quite easy and the results are similar, with practice. I will be addressing the question of a French Omeltte in a video in January.
The best non stick pan I own is my one 12" cast iron pan with a "rough bottom". It's an emeril cast iron skillet that cost me 25$ years ago. The only thing I don't cook in it are my low and slow high acid italian tomato based sauces. For the sauces I have a enameled cast iron dutch oven. Other than that, I cook everything in my cast iron skillet. Also, cast iron skillets with a "rough" cooking surface are much easier to maintain than my smooth cook surface carbon steel. The rough surface holds on to the seasoning and makes it much more durable. Seasoning easily comes off smooth surfaces. If people only took the time to learn how to cook with cast iron, they would see how simple and easy it is. 90% when I am cooking with my cast iron, I only need to wipe it with a paper towel to clean it.
I have one non-stick pan I keep for eggs and eggs only. Its Calphalon PTFE. I've had it for ten years, I use a bit of oil and the finish and performance is still great. I also have a Matfer pan that I use regularly...mostly for meat, potatoes, veggies. I'll keep on with what I've got, thank you.
You have already caused a Maillard reaction, which means you were cooking the egg too hot. The Maillard reaction is what caused the easier release of the egg. This can be done in a un-seasoned stainless steel pan was well. The problem arises when you want a "properly" cooked egg where the whites are not over cooked, and yes, some people prefer their eggs differently.
I spent less than ten bucks on a non-stick pan 6 years ago. Since then I have spent zero money on oils for seasoning, zero time on seasoning the pan. And I have used it for my breakfast every day. So care free, and perfect breakfasts every day. Count me on the side for having a non-stick option!
Hi, David, it's great that you care for your cookware however your pan will wear out and you will have to replace it. That is the issue. Waste.
I agree that it's terrible to buy pans that end up in the trash within a few months. Unfortunately, large appliances are now made to be disposable too and take up way more space in landfills than non-stick pans. I was horrified when a salesperson from Lowe's told me that the average life expectancy of a new refrigerator, stove, microwave, washer, dryer, etc. is 3 to 10 years. She said that parts on often not available, forcing people to replace their appliances, rather than repair them. I looked up the reviews and found that it's true. This is so wrong. I wish that a company would start up that builds products in America that are made to last. It would be great if we could stop buying the junk that's made in China but sadly, it's much easier said than done.
Lol tell Jacques Pepin that
Lol Jacques pepin with the non stick/metal fork combo 😂
I use olive oil when I cook. Is it true that olive oil shouldn’t heat up too high?
I absolutely 100% disagree. A nonstick pan is an absolute essential in a modern kitchen. Who cares if it's disposable. They are cheap and have a purpose. I have an amazingly seasoned cast iron and carbon steel pan and if you try to bake a fritta in them you will be sorry. Not to mention that nonstick can be cleaned in less than 30 seconds and requires no additional seasoning. Finally, modern nonstick is very safe and your drinking water is probably a more of a health concern than nonstick.
Hi, thanks for taking the time to comment. You ask 'Who cares if it's disposable'? We do. Hundreds of millions of pans are thrown out every year because of coated cookware. This is a wasteful and unnecessary use of recourses and negatively impacts our environment. Also, I need to point out that you have been manipulated by marketing as there is zero definitive proof that chemical nonstick cookware is good or bad for you. It may kill you, it may not - no one really knows.
@@Cook-Culture I would have loved to see you take the completely cooked flipped egg out of the skillet. With less oil in your skillet (some oil will remain on the side that's cooked first), that would have been the rest of the 'test' for me.
@@Cook-Culture its just gunna get melted down and recycled
commercial kitchens use them as well... they give predictable results and more room for error... try doing a French omelette in a pan that's not non stick
@@tjlovesrachel for carbon steel, cast iron, and stainless steel yes. Not nonstick pan. You have to understand that the polymers they use to make the coating is not something you can just melt together with the metal that make the bulk of the nonstick pan. Its not as simple as "just remelt it into another pan", like the other types of pans.
Thank you for this video! I stumbled upon this video searching for egg pan videos. LOL Saved me another wasted purchase of coated cookware.
Great!
This is a hilarious comparison - you do know that non-stick pans do not require tons of oils to cook eggs as you have done with your carbon steel pan?
Thanks, Mike. We ask ourselves...what is better? A small amount of oil (I really don't use that much and mention that in the video) or millions and millions, and millions, of used chemical coated pans being tossed into the garbage every year?
@@Cook-Culture What does Jacques Pépin use to cook his eggs? Hint: Not cast iron or carbon steel.
We see top chefs at industry events all the time. Its quite simple. He uses whatever brand pays him the most money and outfits his studios. He's a business. I have learned over the years that top level sponsored Chefs are not always stewards of our environment. However, there are a few, like @nedbell That guy is the real deal.
@@Cook-Culture Absolute nonsense. Look at what he's using to cook here. There's no mention of the brand. Same thing with his recent fried eggs video. Sorry, but you have nothing on a master like Pepin. ruclips.net/video/s10etP1p2bU/видео.html
@@JimNortonsAlcoholism You have completely missed the point.
My Le Creuset sticks with eggs. I just bought it. What do you recommend I do to build a nonstick.
Hi, this might help: ruclips.net/video/g3224DONrRE/видео.html
Thank you! Actually after I commented, I made one egg on a lower heat and it sticked. Came off after some tugging. However on a higher heat, it didn’t stick at all to my amaze! I used Ghee for my fat. Would you recommend higher heat for less sticking? Thank you so much
@@TheSayd007 Yes, a bit higher heat, with cast iron, will usually help. Glad you figured it out!
You've convinced me, God bless you sir.
Wow, it's almost unbelievable. Congratulations.
What if I want to fry a grated potato before I pour the eggs? This usually sticks a lot in my stainless steel pan.
At the right temperature, you will find your stainless steel pan does not stick
I have been looking at buying the Baccarat no-stick cook wear.. Glad I saw this video!
Glad it was helpful!
You often mentioned cast iron & carbon steel. What are your thoughts on stainless steel?
I bought carbonsteel ja stainless just for that reason too.. no more wasting
stainless for those tomatosauces etc
Hi Jed.. just watching this video AGAIN…So mesmerizing, and inspirational!! Much like a beautiful vintage car, this is a beautiful vintage video…just never get tired looking at it!! WELL DONE my friend, and good on you for making such an awesome video!!
As always, Rick, thanks! This one has become a classic
Does stainless steel release nickel ? like the heritage pans?