Not gonna lie, the burned egg is how I like it…brown and crispy on the bottom. Lol. And it proves your point that technique should be specific to the food you are cooking rather than overly broad rules. Plus, it’s fun to learn over time even if you mess up.
The only way I like my eggst sunny side up - always crispy brown edge or it’s not worth the effort, if you ask me. Also need to bathe the upper surface with hot oil or butter. Mmmhhhh…
My method: 1. Turn on burner 2. Take my time gathering butter, utensils, and eggs 3. Add butter to the pan 4. Wait for butter to melt 5. Notice bubbling 6. Add eggs Fin Like this gentleman said, there is no right or wrong way. Its trial, error and experience. I started with cast iron, then carbon steel and now stainless. They're all similar, but they're also all different. The first time will be frustrating, but it'll get easier as you go forward.
I think you are missing key information about the Leidenfrost Effect. The temperature range (for water) is quite large and you actually did reach the lower end of that range in your final example, just not the upper limit. To form the "mercury bubble," it does require a higher temperature. However, a cook may subsequently lower the temperature to a point below that which was required to form the water droplet and still maintain this effect. Emory University did a study and found that the Leidenfrost point of water on a pan remained stable all the way from 240 C (464 F) down to 140 C (284 F). As you pointed out, eggs like to cook and release at a range of 162 - 176 C (325 - 350 F), well within the range for this effect once a droplet has formed. And, since SS pots and pans have high thermal conductivity (quick-reacting), you won't need to wait long for the temperature to stabilize at a lower, and ideal, temperature for eggs (for example). So while a beginner might have it too hot, they can still use the test as a guide and simply lower the heat once a droplet has formed to have less crispy eggs. So this is still a useful technique to help guide SS users to find a good non-stick method of cooking with SS.
Just found your videos…I love the fact that you don’t just give opinions, but you give evidence. You also encourage people to think, and use their senses to learn, rather than chanting a mantra. Excellent work!
with stainless put a patty of real butter in the cold pan. turn the heat on about half way between low and medium (on gas stove) roll pan till but is melted and covers to bottom of pan. wait still the butter starts sizzling lower heat a tiny bit gently slid egg in it should skate around really easy you may have to try a time or two to get the hand of it but it has to be real butter not margarin. i recently purchased a carbon steel pan and absolutely love it. treat it the same way with the slow heat till butter sizzles then in with the egg no stick at all
This is EXACTLY what newbs like me need to learn how to adjust appropriately the SS pan and different foods. I hope this vid gets more traction, very useful and answers all the questions I have been having since trying to cook. Thanks! Cheers from Sweden
Thanks for the video. Very informative. I never use stainless steel to cook eggs. I love using stainless steel for meat where I’ll be making a sauce or something I’ll brown on the stove then place the whole pan in the oven.
I cook my eggs the same way, but when I bring the temp down I also add a little bit of butter then drop the eggs on the butter. Perfect non stick and perfect over easy eggs. Thanks for the video.
Thermal cameras are wildly inaccurate on reflective surfaces. Especially outside. You get 2 different readings at the same temperature with the sun out compared to behind a cloud. You are measuring reflected heat. For instance at my stove in my house I get leidenfrost at an indicated 150f. It is repeatable as the conditions are always the same. So I can use it to know I am at leidenfrost even though the indicated temp is wildly inaccurate.
@@tomwadek I've found my IR gun to be wildly inaccurate as well, when used on an empty stainless steel pan (emissivity value of 0.59). Seems to work a bit more reliably after adding a pool of oil (at ev = 0.95). But neither way is as reliable as it was when using a dark, non-stick pan.
Great video. Stainless steel regularly whips me as I tend to let it get away from me. It's very frustrating when I feel very confident with my cast iron and carbon steel.
I've found that getting the pan hot is important... but I warm the pan up slowly on low heat... I add butter when pan is 250-275 and lower the heat tad bit... let the Butter melt and when the bubbles and before it begins to brown i quickly add the eggs... now with steak fish chicken... Heat the pan heat the oil then add the protein.... that definitely helps with easier clean-up
What happens if a stainless steel skillet is seasoned the same way as cast iron, which is to take a TINY amount of oil, rub it on the clean cooking surface, put it in an oven to 500 for a half hour, let it cool, and repeat the process 5-6 times. Would this give a stainless steel skillet a non-stick surface as it would a cast iron skillet?
Thank you, that was very instructive. I always struggled with my eggs, using the leidenfrost and this makes it both logical and easier. In summary, don't disengage your brain just to follow a rule. Thank you for the video!
I bought myself a stainless steel pan because I wanted to treat myself to a nice pan for cooking with. Safe to say, I'm still learning the nuances of cooking with it -- my poor pan is scarred. Maybe stainless steel isnt for me? I wanted something that would cook similar to a nonstick pan but that I wouldn't have to worry about degrading the coating of it. I couldn't find carbon steel, but -- is carbon steel the better option in this sense?
What is the name of the thermometer, that has an extension coming from the unit, and the other end of the extension, is taking the temperature of the pan? It is a small round disk.(on the end) that is taking the temp. of the pan. Would you know the name of a thermometer like that? Thanks P.S. Love your videos!!
I agree, I like my eggs crispy but the last video I made, everyone said they were burnt. Basically, this video just teaches you to get the results you want. Thanks for watching. Cheers
What should I do if I need to cook multiple dishes with the same stainless steel pan? Can I wash the pan immediately and bring it up to heat again? Or do i reapply oil but then burn the residue from the previous dish?
I'm not speaking from experience here, but I just saw a vid from a well-known chef that said something like... heat the pan to leidenfrost, add high smoke point oil like avocodo oil til heated, then add butter and the avocodo oil will protect the butter. I haven't yet tried this because I went and bought avocodo oil and was unsure of the taste, then tried it and I like it - so not sure about the adding butter part - yet.
Buy a cheap $22 Cuisinart non-stick 8” or 10” skillet for cooking eggs. All problems solved. I still use my non-stick Commercial brand 10” skillet from 1990. Still flawless. Use stainless for everything else, minus real Chinese wok cooking. All-Clad or Viking for stainless. Done.
Doug, eggs are good examples to use for heat control. I agree, crispy eggs are great, cook them how you like but the point of the video was to motivate you to examine WHAT you are cooking and adjust accordingly rather than use a “one size fits all approach” which I think you missed
You want the pan to have a chance to conduct heat first to allow the heat transfer. The pan and oil will also heat up at different rates. Depending on the oil, you may start smoking immediately before the pan really got up to “true” temps
Not that I know, but, I saw somewhere recently (been doin a lot of research on SS) that it has to do with micropores in the SS surface that the heat causes to close up when the metal expands, but if oil is in there first ... yada, yada, yada, (sorta semi-sciency explanation I'm not sure about)... then the oil gets in the pores and burns, and the exposed burnt part at the surface is not non-stick and causes hot spots etc,... uh, I guess that sounds plausible. But give it a shot and see what happens? I'm too scared to tempt fate!
You can’t use oil and say non stick. You can have an unseasoned SS pan and oil makes it non stick. Being able to cook without added oil is what makes cast iron healthier and easier. Try using no oil with your SS. The word nonstick will no longer apply.
I always thought the best way to cook with a stainless steel pan was to throw it away and buy cast iron that has been used forever, cooks far better, and costs 1/10th of the cost.
Nope. Don't throw away a stainless steel pan. You will need one if you cook with acidic ingredients. Wanna add lemon or balsamic vinegar to your chicken dish? If you try that in a cast iron or carbon steel, you will ruin your pans seasoning.
"this egg is burnt" -- proceeds to show a beautifully golden, crispy egg
immediately stopped watching after that
Not gonna lie, the burned egg is how I like it…brown and crispy on the bottom. Lol. And it proves your point that technique should be specific to the food you are cooking rather than overly broad rules. Plus, it’s fun to learn over time even if you mess up.
I like them too. A little crunch lol. Thanks for watching. Cheers!
I was going to say the same thing. You started by talking about a world that isn't black and white. Your "burned" egg was perfect in my mind.
The only way I like my eggst sunny side up - always crispy brown edge or it’s not worth the effort, if you ask me. Also need to bathe the upper surface with hot oil or butter. Mmmhhhh…
Yes but like he said sometimes you don’t need to set off smoke alarms this video is awsome thanks
My method:
1. Turn on burner
2. Take my time gathering butter, utensils, and eggs
3. Add butter to the pan
4. Wait for butter to melt
5. Notice bubbling
6. Add eggs
Fin
Like this gentleman said, there is no right or wrong way. Its trial, error and experience.
I started with cast iron, then carbon steel and now stainless. They're all similar, but they're also all different. The first time will be frustrating, but it'll get easier as you go forward.
I think you are missing key information about the Leidenfrost Effect. The temperature range (for water) is quite large and you actually did reach the lower end of that range in your final example, just not the upper limit. To form the "mercury bubble," it does require a higher temperature. However, a cook may subsequently lower the temperature to a point below that which was required to form the water droplet and still maintain this effect.
Emory University did a study and found that the Leidenfrost point of water on a pan remained stable all the way from 240 C (464 F) down to 140 C (284 F). As you pointed out, eggs like to cook and release at a range of 162 - 176 C (325 - 350 F), well within the range for this effect once a droplet has formed. And, since SS pots and pans have high thermal conductivity (quick-reacting), you won't need to wait long for the temperature to stabilize at a lower, and ideal, temperature for eggs (for example).
So while a beginner might have it too hot, they can still use the test as a guide and simply lower the heat once a droplet has formed to have less crispy eggs. So this is still a useful technique to help guide SS users to find a good non-stick method of cooking with SS.
Seems like he made that exact point with his last example- he pre heated the pan and then dropped the temp before putting the egg in
Just found your videos…I love the fact that you don’t just give opinions, but you give evidence. You also encourage people to think, and use their senses to learn, rather than chanting a mantra. Excellent work!
Thank you, glad you’re enjoying the channel.
with stainless put a patty of real butter in the cold pan. turn the heat on about half way between low and medium (on gas stove) roll pan till but is melted and covers to bottom of pan. wait still the butter starts sizzling lower heat a tiny bit gently slid egg in it should skate around really easy you may have to try a time or two to get the hand of it but it has to be real butter not margarin. i recently purchased a carbon steel pan and absolutely love it. treat it the same way with the slow heat till butter sizzles then in with the egg no stick at all
This is EXACTLY what newbs like me need to learn how to adjust appropriately the SS pan and different foods. I hope this vid gets more traction, very useful and answers all the questions I have been having since trying to cook. Thanks! Cheers from Sweden
Glad it was helpful!
You can also use Bon Ami or Bar Keeper's Friend to easily scrub out the burned oil on the Stainless Steel or Carbon Steel cookware
Thanks for the video. Very informative. I never use stainless steel to cook eggs. I love using stainless steel for meat where I’ll be making a sauce or something I’ll brown on the stove then place the whole pan in the oven.
No problem. I’m glad you enjoyed the video
I cook my eggs the same way, but when I bring the temp down I also add a little bit of butter then drop the eggs on the butter. Perfect non stick and perfect over easy eggs. Thanks for the video.
Thanks for commenting! Cheers
Thermal cameras are wildly inaccurate on reflective surfaces. Especially outside. You get 2 different readings at the same temperature with the sun out compared to behind a cloud. You are measuring reflected heat. For instance at my stove in my house I get leidenfrost at an indicated 150f. It is repeatable as the conditions are always the same. So I can use it to know I am at leidenfrost even though the indicated temp is wildly inaccurate.
Great point, the camera was used as a visually for the video. Temps were also measured using a IR gun
@@tomwadek I've found my IR gun to be wildly inaccurate as well, when used on an empty stainless steel pan (emissivity value of 0.59). Seems to work a bit more reliably after adding a pool of oil (at ev = 0.95). But neither way is as reliable as it was when using a dark, non-stick pan.
That's the way I like my eggs.
I put my stainless steel in the cupboard, and it works great. It holds my cast iron pan perfect .
Lol
Great video. Stainless steel regularly whips me as I tend to let it get away from me. It's very frustrating when I feel very confident with my cast iron and carbon steel.
What the hell is going on with that tree behind you?! LOL.
Just me or did stainless steel look bad to use?
Thanx for this video, I just bought a stainless steel 4 days ago...have yet to try it and was looking for exactly this type of info.
Come back later and give us your experience. 👍
No problem! Congrats on your new pan, and keep me posted. Cheers!
From my experience, it does need to be perfect all the time. It can be a little hotter than a calm mercury ball & it's still fine.
Great point.
You got that pan way hotter than the Leidenfrost effect when you did the first egg test. The Leidenfrost effect has quite a range, as much as 60°.
I subscribed though. Didn't mean to sound critical!
Isn't it obvious though, if you don't want to burn your egg, use a lower temp?
Also, I cook with Ghee, the perfect medium for me.
I've found that getting the pan hot is important... but I warm the pan up slowly on low heat... I add butter when pan is 250-275 and lower the heat tad bit... let the Butter melt and when the bubbles and before it begins to brown i quickly add the eggs... now with steak fish chicken... Heat the pan heat the oil then add the protein.... that definitely helps with easier clean-up
What happens if a stainless steel skillet is seasoned the same way as cast iron, which is to take a TINY amount of oil, rub it on the clean cooking surface, put it in an oven to 500 for a half hour, let it cool, and repeat the process 5-6 times. Would this give a stainless steel skillet a non-stick surface as it would a cast iron skillet?
The benefits would be short lived and not like ci or cs. ruclips.net/video/qOSxRcUquKc/видео.htmlsi=NADJ-9SqyVIe07xV
@@tomwadek Thanks so much!
Thank you, that was very instructive. I always struggled with my eggs, using the leidenfrost and this makes it both logical and easier. In summary, don't disengage your brain just to follow a rule. Thank you for the video!
Exactly. Great way of putting it. Glad I could help. Cheers!
“Don’t disengage your brain just to follow a rule.” Great quote! I might steal it. I teach maths at a university…the quote applies to maths as well.
Can bacon grease be used for the oil? Or butter? What kind of “oil” should I be using?
Outside Kitchen... sweet!
I bought myself a stainless steel pan because I wanted to treat myself to a nice pan for cooking with. Safe to say, I'm still learning the nuances of cooking with it -- my poor pan is scarred. Maybe stainless steel isnt for me? I wanted something that would cook similar to a nonstick pan but that I wouldn't have to worry about degrading the coating of it. I couldn't find carbon steel, but -- is carbon steel the better option in this sense?
Stay with it. Making mistakes will help you understand cooking better. Goodluck. Cheers!
the first egg is not burnt, its perfect imo :)
What is the name of the thermometer, that has an extension coming from the unit, and the other end of the extension, is taking the temperature of the pan? It is a small round disk.(on the end) that is taking the temp. of the pan. Would you know the name of a thermometer like that? Thanks P.S. Love your videos!!
i don't, are you referring to flat surface probe?
@@tomwadek Could be. I'll look into it. Thanks. Love your videos!!
I'm carnivore so i only cook crispy sunny and scrambled eggs, steak, ground beef and patties. What pan do you recommend?
Brown bits equal flavor, not burnt.😉 Good advice anyways, even though we may disagree on what color the bottom of our eggs should be, lol.🤣
Totally agree. When he said way too burnt, I said... where?
I agree, I like my eggs crispy but the last video I made, everyone said they were burnt. Basically, this video just teaches you to get the results you want. Thanks for watching. Cheers
Noticing your shirt, are you a walter tool rep?
No, good eye though.
Remarkable video! Thank you!
Thank you, Glad you enjoyed it!
What should I do if I need to cook multiple dishes with the same stainless steel pan? Can I wash the pan immediately and bring it up to heat again? Or do i reapply oil but then burn the residue from the previous dish?
Whip away the burnt oil with a towel and add fresh oil
hot pan not HOT pan.
Like your task about "window" temp, completly agree with that
Thank you, Cheers!
If you use Demeyere Proline, that window is massive. It's not just about the material, it's about the construction.
Search "how to season a stainless steel pan advanced version"
This is the way.
ss is not porous and cannot be seasoned. Any seasoning is very temporary and will be washed away
@@tomwadek True. But the temporary seasoning works beautifully and is worth doing if you want to avoid teflon and any other "non-stick" polymers
Preheat on what hi med low?
medium
@tomwadek ty so much so I just heat it and keep doing the water till it's whatever then turn it down?
@@Jocelynie870yup, depending on what you are cooking, dial it down and wait 10-20secs then put the food in.
Anyone have luck with using butter instead of oil and not burning the butter?
I'm not speaking from experience here, but I just saw a vid from a well-known chef that said something like... heat the pan to leidenfrost, add high smoke point oil like avocodo oil til heated, then add butter and the avocodo oil will protect the butter. I haven't yet tried this because I went and bought avocodo oil and was unsure of the taste, then tried it and I like it - so not sure about the adding butter part - yet.
Buy a cheap $22 Cuisinart non-stick 8” or 10” skillet for cooking eggs. All problems solved. I still use my non-stick Commercial brand 10” skillet from 1990. Still flawless. Use stainless for everything else, minus real Chinese wok cooking. All-Clad or Viking for stainless. Done.
Enjoy the micro plastics.
What’s with the eggs already. This vid was supposed to be about pans right? And btw crispy fried eggs are delicious. Try one
Doug, eggs are good examples to use for heat control. I agree, crispy eggs are great, cook them how you like but the point of the video was to motivate you to examine WHAT you are cooking and adjust accordingly rather than use a “one size fits all approach” which I think you missed
This guy didn’t get the main idea of the video
But not level... lolz
Leidenfrost in German means throw your burned eggs in the trash.
haha!
There is a 3'rd option. One that is kind in the middle. To learn from your opinion. That's the one i'm going with.. Great video mate, thanks
Good video.
Glad you enjoyed it, cheers!
What about letting the oil and pan come up to temp together?
You want the pan to have a chance to conduct heat first to allow the heat transfer. The pan and oil will also heat up at different rates. Depending on the oil, you may start smoking immediately before the pan really got up to “true” temps
Not that I know, but, I saw somewhere recently (been doin a lot of research on SS) that it has to do with micropores in the SS surface that the heat causes to close up when the metal expands, but if oil is in there first ... yada, yada, yada, (sorta semi-sciency explanation I'm not sure about)... then the oil gets in the pores and burns, and the exposed burnt part at the surface is not non-stick and causes hot spots etc,... uh, I guess that sounds plausible. But give it a shot and see what happens? I'm too scared to tempt fate!
When’s the hexclad verdict coming out?
Soon. Lol
Tom, what's the difference between 304 and 18/10 stainless steel?
The nickel is 10% in the 18/10 and about 8% on the 304. 304 is used on wider range of things where 18/10 is used commonly on kitchenware.
I think eggs just shouldn't be cooked in stainless steel, just go with non-stick.
You can’t use oil and say non stick. You can have an unseasoned SS pan and oil makes it non stick.
Being able to cook without added oil is what makes cast iron healthier and easier.
Try using no oil with your SS. The word nonstick will no longer apply.
you are confusing nonstick with no oil cooking. ss is not porous and cannot be seasoned. Any seasoning is very temporary and will be washed away
@@tomwadek read my full comment
Way too much work, ill just get a nonstick pan lol
I always thought the best way to cook with a stainless steel pan was to throw it away and buy cast iron that has been used forever, cooks far better, and costs 1/10th of the cost.
Nope. Don't throw away a stainless steel pan. You will need one if you cook with acidic ingredients. Wanna add lemon or balsamic vinegar to your chicken dish? If you try that in a cast iron or carbon steel, you will ruin your pans seasoning.
Every tool has its place. Cast iron, carbon steel and stainless steel are all equally as good and shine in their own right. Cheers!
@@dbkfrogkaty1and to some of us, acidic food cooked in carbon steel or cast iron taste like metal.
@@DiddlyD-xx2ih Yep. And you don't want that!
how to use stainless steel pans... don't, use carbon steel :)
😂
No thanks. I like fond.