How to Keep Your Food From Sticking to Stainless Steel
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- Опубликовано: 2 авг 2022
- This little water trick called the Leidenfrost effect will let you know when your stainless steel pan is ready to use and prevent your food from sticking.
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This is why professional chefs always say heat the pan first. You're saving meals across America with this tip.😊
Fantastic
She mistakes the liedenfrost effect for "the cracks shrinking to make the water levitate"
One has nothing to do with the other
Cooking food with the heat high enough to create the liedenfrost effect won't be cooking the food.. or will extremely slowly.
The whole reason the water stays there instead of boiling off is because it rests on a tiny layer of superheated water (steam to the extreme 😂)
Everything she says here is wrong, though.
Brilliant! ✨💫
Say that❣️
Oil any one.
I’ve had stainless steel for 20 years and have never known how to use them properly. Thank you.🙏
Lol I bet you thought they were used to bash your husbands head when they make you angry jk lol I’m sorry I just had to
That’s because you can’t cook
Ive had stainless steel for 40 years and never knew !
Use real butter instead of oil for things like eggs,
@@jayjayjay9480I've had it for 100 years now I know .
No music, no dancing, no crazy talking, quirky phrases. No over editing, multiple shots and special effects, just pithy clear direct instructions. Excellent! Nicely done, thank you kindly.
THIS! Whatever the trend is with the cutesy uptalk yet monotone narration... and/or the over-the-top editing... OVER IT!
I can't even pretend to know how long it's been since I actually saw something useful on the internet. Until now. Thanks for sharing😊
True!
It's nice finally learn something useful without three other experts showing up to all contradict each other
😂
Wow... That's an amazing and scientific explanation 👍
Love your clear, non-nonsense presentation style.
Same!
Lol
Girl, you just FIXED AN ISSUE I've been having for 25 YEARS!!!
I think I love you. ❤
This is the Leidenfrost effect.
When the pan is hot enough (but not overly hot), at about 193 °C (379 °F), the water boilson contact and creates a layer of vapor that makes it levitate and not touch the pan. That's what makes food not stick to the pan!
(to my best knowledge, stainless steel pans don't have "pores")
@@unitedhybrid187 scratched on a pan have nothing to do with the water beads that she demonstrates in this video. The correct explanation is the Leidenfrost effect.
@@unitedhybrid187 ok, sorry, I didn't realize that you were only commenting on the scratches and not the effect.
Thanks for the demonstration! :) a little correction for the reasoning: The "pores" open up, not close, when heated, creating more surface for the cooking oil to steep into. Now for the water test: The reason the water floats is that the pan is so hot, that the water immediately evaporates upon contact, and the escaping steam under the droplet keeps the bulk of the water "afloat". It's called the Leidenfrost effect. That's also what happens to your food, which, along with the "pore" opening helps with the non-stick effect.
@enraegen..... You refer to adding oil...she does not. So do you or don't you need oil (lots) to prepare your stainless steel for cooking?
No. The "pores" shrink when heated. That is why food sticks. They are pinched by the shrinking pores as the pan continues to heat up.
@@johnlocke_1 If you have a hole in something say a piece of steel the hole expands at the same rate as the steel that was in the hole before you made the hole. For 316 stainless steel this is about 0.017 millimetres per metre. To be called stainless steel it has to have over 13% chrome (316 has 18%) in the alloy. It forms a thin layer of chromium oxide which does not have any vacancies (all the atoms are gridlocked) which stops the iron forming rusting (the atoms are not gridlocked so the rust keeps growing).
Pure auminium also forms a very thin thin perfect oxide (gridlocked) which is also very hard. This can be made thicker by anodising. The anodised coating can have pores in which can be coloured then sealed.
@@robertparkinson2102 ....cool story bro 🙄
Thank you!!
Thank you so much!!! 63 yrs young and learned something new!!!!!!!!
62 and learned something new!😂
Or you can use a chopstick
@@Susie82961Is that Susie from Truro? You borrowed my rice cooker and never gave it back! 😂
Me getting 67 on Saturday!!
I never knew this. Thank you. Never too old to learn😂
Same here!
I wish I had saw this last night my poor hash browns 😭
Oh no!!
🤣🤣🤣 sorry the way u wrote this made me actually lol
@@Daduu It's fine I was laughing too
😂😂😂😂😂
Lol..been there done that😂
I learned this saying, "Hot pan, cold oil, food won't stick." This method of the water test is also a good way to test stainless steel.
Thank you, girl.I always messed things up in my stainless steel pans. You are saving a lot of people from making that big error. Good job!
I'm old as dirt and never new this Wow. I Appreciate Thank You ❤
I'm there with you,,(old),,no one ever told me this!!!
" old as dirt" with a great sense of humour. 😂😂 Love the expression
Great tip! That’s the Leidenfrost effect :) The surface is so hot that it “produces an insulating vapor layer that keeps the liquid from boiling rapidly. Because of this repulsive force, a droplet hovers over the surface, rather than making physical contact with it.” (I’m quoting Wikipedia, here).
Only if she had studied science!!!
@@ManinderSinghSidhu89What do you mean? The advice she gave was correct
@@vilebeggar622 no... Her explanation was wrong....
@@ManinderSinghSidhu89 No… my explanation is correct.
@@SincerelyLegenia it got wrong the moment a word was said in the video.. "Pores"...
Pores in metal lattice 🤣🔥👍🙏
"Mercury ball" - PERFECT description!❤
Thanks Ma i learned something new today and will use it from now on
Hum, I have always known to heat my pan first, but apparently, I didn't let it heat up enough! Thank you for that important information 😊
My mom died 4-1/2 years ago. When making Christmas breakfast she would get frustrated and perplexed when the eggs stuck. Every time I make eggs I now know the importance of letting the pan heat up (and when to add the oil), so things don’t stick. Each time cook now I wish I had chance to tell her the secret. Miss you mom.
Maybe she led you to the secret in spirit, cause she didn't want you going through the same trouble ❤
My husband loves to cook with cast iron... Any water tricks for that?
@@Oracle.Moon_ by manipulating shorts algorithm and presented this video on their phone?
😂😂😂
I can do eggs over easy in the stainless steel but scrambled is impossible I swear 😭
Thanks!!!!! That's why I never bought stainless steel...bc I didn't want my food to stick. Great tip!!!!!!👏
Also the pan should be on medium high. The food will stick again and you need to wait until the pan releases it. Therefore the pan cannot be too high!
The skittering drops of water demonstrate the Leidenfrost effect, which for water occurs when the pan is at least 379°F.
Dang!
I came here to say the same thing, i.e. it is not because of closing pores, but because of the Leidenfrost effect
omg , 45 years old and now I am just learning this? I literally have never seen this woman before or any of her videos but I am subscribing since she has proven to know things I need to learn.
WOOWWW!! YOURE A LIFE SAVER MA'AM. THANK YOU SO SO MUCH!
Thanks, I really needed that insight.
Thank you so much for explaining this! Perfect fried eggs here I come!!!
Wow...I've never heard this! I just put off frying fish for dinner tonight because I didn't want to deal with the sticking. Can't wait to fix fish for dinner tomorrow...with NO sticking! Thank you for this great tip!
Did it work?
THANK YOU! I LEARNED SOMETHING WITH CLARITY TODAY!
So helpful. Thank you for posting this.
This worked. Did protein pancakes with no oil in the pan. Thank you!!! I hate to use a nonstick pan due to possible chemicals
Your experience also shows that when you heat your pan sufficiently before cooking, your pancakes all turn out properly and you don't have to waste batter on the first one that doesn't cook right.
What's protein pancakes is that bacon???
@@boutdamntime They're pancakes made with protein powder.
No. I use banana almond flour egg and protein powder. @@boutdamntime
Thank you!! This explains so much.
The way she explained everything so effortlessly, I had to subscribe!!!!😊
I'll try that, but more than that: I love your delivery and use of language! thanks, lovely!
I learned something new. Thanks.
Its simple. Season yiur staonless steel pots and pans. Heat them up. Add some coconut oil. Turn the burner off, and let it cool all the way. Get rid of the excess oil and wipe it out with a papertowl. Now yiu are ready to cook.
Thank you for this.😉
Does this prevent oil from stick/ building up on the sides of the pan?
Thanks never to old to learn something new & helpful.
This is the best explanation I have seen, thank you!
Yup i have these expensive pans for about 6 yrs. Took me so long to leanr to cook with them. Thanks to internet saw this lil over year ago and it has changed ny life lol.
This is HUGE!! Thanks for sharing!!
Fascinating! Thank you for sharing!❤
Thanks for the clear explanation!!!
Finally a video that explains this perfectly. Thank you for sharing
It's not the pores. Because of the high heat of the pan, the water is evaporating so fast that it's levitating on the steam being created.
The Ledenfrost effect! Thanks for spreading some science xx
So how do we prevent the sticking?
Throw out the pan@@shirleymuhammad8936
@shirleymuhammad8936 you should try this.
Use quality fat when frying.
I use ghee or coconut oil.
Pour hot water after you are done and let it sit a while before throwing it in the washer 🎉
@@shirleymuhammad8936 like he said, when the pan is hot enough, the steam escaping from the food will create a gap between the food and the steel, preventing it from sticking - until the crust forms over the surface of the food (which is non-sticky by itself)
It has nothing to do with the non-existing imaginary "pores" - but it still works
Yes it helps,thank you for that. Excellent presentation too. Thanks for sharing ☮️💜
Awesome sauce! Thank you woman! 🌺
awesome. I was about to buy a nonstick, which I really don't want to use. I'm going to use this method. Thank you!!
Exactly we need to know how to use these pans because nonstick is so bad for us
Thankyou! Will be testing my first stainless steel pan today haha. So this is handy to know!
I really appreciate this. Thank you so much!
Awesome! Nice presentation & incredibly helpful information! THANK YOU!!
Thank you that was amazing and helpful
Wow I didn’t know so many ppl didn’t know this. As a follow up to avoid any confusion you want to get it hot enough to pass this test. That does not mean you have to cook your food that high of heat. Once it passes this test if you don’t want the heat to be that high take it off the burner let it come down slightly and use it. Just always make sure you use this test each time you fire it up. Also please know what kind of stainless steel pan you have. Some can go in the oven, some can’t. Some have designated handles so you can hold it without burning yourself, some don’t 😊
Wha- the WHAT?!
This is the first I've ever heard this!
Thank you so much Pretty Lady!!!
Thank you so much! Great advice!
I can’t wait to see the mercury ball! What an amazing tip, thank you 🙏🏾
No joke I've been to culinary school I have been a private Chef a personal chef now I own my own restaurant and I just want to say that no one ever teaches you how to heat the pan they just tell you to get it ripping hot😂😂😂 so you're doing a real service here❤
🤨really. No one taught you this.
But she didn't explain *how* to heat the pan... She essentially said the same thing - get the pan really hot.
Well how do you think you're gonna heat it up with a blow dryer?@@AmandaLovesOldFords
Thank you. I'm 70 & hated my stainless for yrs! Makes sense.
WOW, so very helpful. Thank you.
That is one HOT pan. Be sure what you’re cooking can be made quickly and at a high heat. Tip from a California culinary school graduate.
I was going to ask "how do you cook eggs then?"
Thank you! I never had that explained before!
Thank You!! Learn something new every day. Amazing!!😊😊
Yes, I used to hate using them, too. But after learning this trick, I would never use anything else except cast iron
Omg! This is such a huge game changer!😱
Thank you so much!💕
You're so welcome!
This is an old chefs tip, and it’s great your sharing it here.
I have an expensive set of stainless steel pans. This video helped me to understand I was using them incorrectly. I will be following this advice from now on. Thank you
Wow, this is great haha. I've watched like three videos on this so far but this one clicked for me. Ty, subscribed!
That was great! Thank you 😎
Thank you too!
Wow! Thank you! This is great.
Thank you .One is never too old to learn.❤
I'm 49 and now I know how to use stainless steel for cooking. Thank you. Now I'm about to go and blow my hubby's mind. Lol
The pore won't close when temperature is high, it is the opposite, it is the oil that sip into the pores when the pores are open that make the food not stick.
Exactly my thoughts.
Yh as a science background person I was thinking the same, how did the pores get closed while heating??? That explanation goes against physics. But you said it correct
Correct! Expansion happens when there's more heat.
This is so helpful! I was one of those that didn't use it because my food always stuck. Thank you so much for sharing!
No WAY! That’s amazing! Thank you!
What if you have to turn the heat down to let something cook a little slower? Will it still be non stick?
I would like to know the answer to your question too.
i was wondering this too
This may be a dumb question but at that point you’d add the oil, right? Or do you need to heat up the oil along with the pan?
Add oil once the pan is hot, never heat oil/butter a long with the pan.
Exactly! thanks @kriswilliams7573
Thank you young lady for that info. 💕🙏🏿
This was SO helpful thank you!
Finally, a clear explanation!!
I don't hate using stainless steel because food sticking, I hate cleaning from burn oil. Just use carbon steel and make that burn oil become non stick coating.
If you’re talking about seasoning a pan, you should do that with both carbon steel and stainless steel. Personally I only use carbon steel for woks because their main advantage is high heat tolerance. Otherwise I use stainless steel for its durability and anti rust abilities.
You can put some water, boil it then use a spatula to remove the burnt bits easily. Then wash it while it's still slightly hot.
Awesome! Never heard this in my 60 yrs. Thank you.
Omgosh dude. Much appreciation for this tip!
I do this each and every time and yet my food STILL STICKS 😩 anyone else?
Start with your heat on medium high
Add oil😂
@@eonite1901 yup, just like in an engine... stops sticking...
Also make sure your food isn't fresh out the refrigerator, cold meat drops the temperature and opens the pores back up
No matter what you do, you will always need to add a drop of olive oil and make sure that the food you’re putting in is not cold…
Thank you for EXPLAINING what happens...I totally get it now...
Thank you! Advice I needed.
Thank you!! Knowledge is power! 👍🏾
Thank you, this was so helpful!
Wow! I had no idea. Thank you for this helpful tip.
This is so cool! Thanks for sharing!
That's some good advise there love. Thank you
Wow!!! This is awesome!!! Thank you so much ❤🎉
VERY HELPFUL. thanks a lot!
Thank you for that info. That helps alot !
Ever since learning this many many years ago, cooking on stainless steel is a joy!
No nonstick stuff for me thank you.
I learned today! Thank
You
Wow this is like so basic and yet I didn’t know and I haven’t heard or seen this tip ever before. Thank you so much ❤️👍
Awesome. Keep these tips coming!
Thanks for the tip. I like your pleasant way of talking and clear explanations.
Thank you for the information!
Definitely helps. Thank you 💐
Thank you for the tip!
Wow! I always heard it was time when the little water beads appeared. Thank you!
Great demonstration, thank you for sharing