@@romeocano1919 After a long time mindlessly using teflon pans, and then cast iron as well, I got a good stainless. How I love to scrub that thing with abandon!
The pan he is using isn't polished on the inside. Also, it's just complete BS. A cheap $10 SS pan from Walmart will be nonstick if you heat the pan properly. It's a little more difficult with cheaper pans manly because they develop hot spots.
@lovelylisawarriorqueen7923 Sure, it matters in overall ease of use and quality of heat retention. I like most used expensive coated pans for decades. I got sick of spending a few hundred dollars every few years to replace them. So I bought a $30 set of ss pots and pans from Walmart. That was 12 years ago, and I still have them. I have upgraded to a quality German made set. But I'm glad I started with those cheap ones because heat control is the trick to cooking with SS. All stoves are different but I prefer gas. With those cheap pasn and a gas stove, the margin of error was very small.
@jamesmcd71 Thank you, that's a lot of good information. We also have to buy new sets every 4 or 5 years and our last set was from Costco, always the non-stick kind. I want something safe (free from all the forever chemicals and what not) and medium to high quality, so this set will last a long time. We unfortunately only have an electric stove, so I'll have to train myself on watching how the heat affects the new set. May I ask the brand name of the good ones from Germany you got? Thank you for your time.
@@faded_7027in general no. Maybe if you cherry pick extra virgin olive oil and heavily refined coconut oil. Refined vs refined olive oil is a solid 30-40 degrees higher smoke point
Stainless is easy enough to cook with if you know how to manage the heat properly but if you want an effortless non stick experience then go cast iron or normal steel. Stainless steel doesn't season properly because it's "stainless". The reason seasoning works is because the polymer made when heating the fat bonds to the metal you're seasoning. This prevents any food being cooked from bonding to the metal, because there's something in-between the metal and food. That bond doesn't work very well on stainless because stainless is quite stable and unreactive, unlike iron or steel. That's the same reason it doesn't need to be seasoned. It's stable and unreactive, so food won't stick nearly as easily as it will on iron or steel. As mentioned earlier, as long as you manage the heat well and preheat the pan and fats used on stainless, you will have no problem with anything sticking more than necessary. But one of the advantages of stainless is that food sticks a bit. It allows you to make something called "fond". Great for sauces and soups. That's why you should have all three kinds of iron pans, they all have very distinct use profiles. Cast iron: non stick (if seasoned), very uniform heat, good for oven cooking. Steel: essentially a lighter version of cast iron, has less uniform heat because it's thinner and lighter but is easier to use because of it. Stainless steel: also light and doesn't need seasoning, allows for creating a lot of fond, very good for sauce and soup based dishes.
@@tonygabagool I would say regular steel is pretty much the same in terms of maintenance. Slightly easier maybe because you don't have to worry so much about the pan rusting under the seasoning, but they should be treated the same. Also what you said about the cast iron, I think you're implying that myth about not being able to use soap on cast iron. It's not true. And if it was, the same would be the case for steel. The reason that myth is around is because lye destroys the seasoning on seasoned cookware, and soap used to be made with lye. Any dishwashing soap you get nowadays though does not have lye in it. It is completely safe to wash seasoned cookware with soap. You just need to make sure you don't scrape with metals on the cook surface and you thoroughly dry after washing to prevent rusting. If you do that your seasoning will be left undamaged. So essentially, "carbon" steel and cast iron are pretty much the same. One is just lighter and easier to use (and generally comes in more variations, allowing more options to cook with).
@@rickybobby5153 He is probably wrong about the toxic fumes too. That is old advice about PTFEs, which haven't been used in non-stick pans for a while now.
@@zwatchxd9175 I could have been more accurate. Before 2013 Teflon pans used PFOA to bind PTFE for the non stick surface, and the PFOA's were the most hazardous part of overheating a Teflon pan. Most non stick pans today are a mix of PFOA free non-stick and 'infused ceramic'.
There is actually no such thing as "seasoning stainless steel". The structure of the material is different from cast iron, so the reaction between the oil and the pan differs.
Yes seasoning stainless steel is pretty useless and all your effort disappears on wash, you actually don't need to season it though because it's already non-stick you just need to warm it up properly
Oh yeah. Probably the biggest reason that many don't use it. Luckily we don't have fancy smoke alarms round these parts. But hey, what are you willing to do for that steak?@@magne6049
Heat the pan, and put cold oil quickly coat the pan with it, remove excess and do whatever you want to with. Do this if you a don't wanna season the pan or afraid of washing of the seasoning. Hot Pan + Cold Oil = Prevents Sticking, its a method used by chinese chefs.
The oil goes through a chemical process at high heat and stops being an oil basically. It becomes almost like a plastic polymer. You can and should wash it with soap. Soap cannot remove the seasoning, as soap removes oils, but the seasoning stopped being an oil so it's impossible to remove it like that. If you can, you seasoned it wrong and it's most likely too thick. You should basically wipe a pan multiple times when seasoning to have the thinnest seasoning possible. People baby cast iron and carbon steel too much and don't know what they're doing. Non stick is about the cooking surface being flat and at the correct temperature. If you have cast iron from Lodge for instance, grind the surface down until it's smooth.
@@johnf5068 you don’t season a stainless steel pan… you just need to get the oil hot enough that stuff won’t stick. I’ve been using stainless steel pans for years.
@@Butter_bread_ It isn't mentioned but a lot depends on the quality of oil used. I have non-stick pan with non-toxic ceramic coating and when I use cheap sunflower or rapeseed oil, same oil my mother used for many years, then I can get eggs to stick to the pan. But with better quality oil (doesn't even have to be olive oil) I can add eggs even to cold oil and it won't stick to the pan at all.
The creator is about as dense as they come; coconut oil isn't good for polymerization, you can absolutely wash a truly seasoned pan with soap (unlike his, because he's just discovered "ungabunga oil make thing egg no stick"), and there's zero reason to do this because you can just buy a carbon steel or cast iron pan if you want a pan that will actually take on seasoning perfectly.
Coconut oil doesn't have a high smoke point at all. It's better to use flaxseed or avocado oil. Idk what he was thinking. And like eulogy said you can use cast iron. The point of stainless steel is it doesn't rust easily.
Great tip, thank you! People tend to forget the CUMULATIVE effect of toxic chemicals, which makes everything more complicated. If you eat a lot of meals that are stored in PFAS lined packaging, AND if you also cook mostly in non stick pans, AND if you wear makeup everyday, AND wear mostly clothes with PFAS right against your skin such as leggings and you sweat in them, AND if you use a yoga mat that picks up PFAS from your carpet, AND if you drink tap water that contains PFAS, well… even if it’s a small amount of toxic chemicals for each product it can add up to dangerous levels that can trigger serious health issues. Another concern is the COCKTAIL effect, when many different toxic chemicals create strange sets of symptoms and illnesses when they accumulate in a person’s body. This is very difficult to study because every person reacts differently and scientists don’t know how this mix of chemicals is truly affecting our body. Since there are endless possibilities regarding the type of chemicals, their toxicity level, their concentration and the way they interact with other chemicals in our blood, organs etc… there really is no way to study the effects all these toxic chemicals have on our body. The future doesn’t look good though, as we use more and more plastics including silicone cooking molds and a million other products that are supposed to make our life easier. People don’t realize that they are ingesting very unhealthy particles and feeding them to their kids too 😢 If we could just wake up and go back to simpler products made of healthier materials like linen for our clothes, and cast iron or glass for our cooking molds, now that would be a good start. When people want to exercise they go play soccer or softball on an athletic field covered with Astroturf filled with crumb rubber, which is made of tiny pieces of old car tires 🤮 Nobody seems concerned about the heavy metals and other toxic chemicals found in this recycled rubber, it’s really puzzling. Then they take their kids to a playground that has a soft ground cover made of rubber pellets glued together aka PIP (“Pour In Place” rubber flooring) which is also from old car tires. Nobody seems worried about their kids crawling all over this type of flooring with bare hands then eating a snack without washing or even wiping their hands to avoid ingesting too much rubber dust, no problem! Only a few counties in the US have banned these rubber pellets but most towns are now installing a PIP rubber flooring in their kids playgrounds and Astroturf on their athletic fields. No wonder kids who play several times a week on those fields have such a high rate of leukemia or other cancers, especially the goalies who are in contact with the toxic rubber pellets… Our homes are filled with toxic stuff, and people have no problem putting pieces of furniture like IKEA in their kids room, not realizing that the glue in these particle boards releases toxic airborne formaldehyde particles that are very unhealthy, especially for youngsters. Even smart people are still heating up their food in a microwave in a plastic container or worse in a cardboard box from the restaurant, not realizing that there are PFAS in the lining of the box. I have a friend who’s all about clean living, healthy lifestyle etc… but she has no problem putting her kids’ plastic lunch boxes in the dishwasher everyday, it’s disheartening…She doesn’t want to hear the fact that BPAs and other toxic chemicals get released because of the heat in there 🙄 I have another friend who’s an environmentalist but she mostly wears synthetic fabrics and doesn’t care about the tiny pieces of nylon or polyester that her clothes shed during each wash in her machine. Where does she think all these microplastics end up if not in the ocean? It’s really sad because we now have access to lots of information about this stuff online but most people don’t want to change their bad, lazy habits. I’m afraid the force of inertia is far too great, and people love their stretchy clothes, silicone cooking molds, cheap furniture and stain resistant sofas way too much to give them up. How can we remain hopeful when even smart people don’t want to hear the truth about toxic chemicals in their clothes, homes, playgrounds etc…?
You only really need seasoning for cast iron, stainless steel and other “shiny” metal pans just need to have the heat be turned up really high, to the point where if you splash some very small water droplets they will start moving and not stay in one place and boil
And I'll actually add copper pans are meant for low temperature use only and typically you're not going to be using oil in them. Typically copper is only really used for chocolate and a few other lower temperature candies
Best way to make sure what you're cooking won't stick is to hit up your stainless pan and throw droplets of water, if the water evaporates quickly then it's not ready, keep dropping droplets of water until you see the water kind of rolls instead of quickly evaporating.
Coconut oil has one of the lowest smoke points of any cooking oils, its about the same as butter. It could arguably be considered to be the worst possible choice for this.
I use the water droplet test. Once the stainless steel pan gets to a very hot temperature, the water droplets would roll around like beads. And there u go, non-stick
Professional chef here. Please don't do this. Pans are seasoned because they are porous. Stainless Steel is not a porous metal. You're just going to have a dirty pan with oil that will go rancid on it. You made a good video but your content is lacking.
My late mother taught me this hack 15 years ago. There is one catch though. If you wash the pan with dishwashing detergent, you will have to reseason the pan again because it will lose it's non-stick properties. A thorough rinsing with no dishwashing detergent and air drying will keep the non-stick properties intact for quite sometime, depending on the frequency of use.
The chemical chain breaks down at high heat correct. My rule of thumb though is don’t even bother with it. Cast iron and stainless steal are so much safer and the manufacturing process is cleaner.
@@fussbucket3080 I disagree, ptfe is insanely safe, justake sure there's always food in the pan and it never goes under the grill (broiler). I do worry about the climate impacts of ptfe but I think that if I buy one high quality ptfe pan and use it for a decade its stupid to try to shift the blame onto me. BTW I do use both of those options and they are great but I'm not gonna cook a pancake in one of them.
Actually if you heat up your stainless pan before you add any oil or cook on it, it'll be nonstick anyway. Have been using stainless steel for years. Works like a charm.
Don't be stupidly afraid of the non stick. PTFE, the material coated for non stick has a melting point of 327 °c. Your food will be long burned before you even come close to this temperature. The material is specifically used in cookware is because of its non reactive properties. PTFE doesn't react with anything, I mean anything. Even if you eat it, it'll just pass through. Fun fact, when you have a heart stent, the material used to make the stent is also sometimes coated with this PTFE. So, it's perfectly safe. The steel pan looks cool though
ive changed to a cast iron and i feel way better. i think non sick pan was making me sick. cast iron takes a lot more care and knowledge on how to use it though
• It helps to add equal parts salt & oil (I use about a tablespoon each of sea-salt & peanut oil on my woks & pans). • It's best to repeat the process a few times before using the pan to get an even coating. • Seasoning pans like this makes a shit-tonne of smoke, so keep your house well ventilated or expect your smoke alarms to go off. • Remember to move the pan around to coat the sides. You want to avoid drips forming on the sides, too. • The coating does darken over time as more layers form (especially on non-stainless carbon steel - after several years, my Woks have become nearly as dark as chocolate), but they also wear away with acidic food & cleaning (I recommend plain dish detergent & non-stick sponges to avoid causing scratches).
One side note, strongly basic things like lye or certain dishwasher detergents will strip the seasoning very effectively, but seconded on this advice! The key point is to use it consistently
Stainless steel pans cannot be seasoned in the same way a carbon, or cast iron pan can be. The way to make it not let food stick is to use oil, heat the pan first and don’t try so move whatever you’re cooking until the pan releases it. The downside for this is, you can’t really cook things in a very gentle way. For that just use a good non stick. Personally I like anodised aluminium. But the best pans for a kitchen, including professional kitchens is a carbon pan. Yes, they are higher maintenance, but they get better and better the more you use them. Source: I’ve been a chef for 22 years
Quick thing for most people. Most of the pans have different coatings so please do some research. Some pans are built for low to medium heat and aren’t meant for high heat applications which if they are in high heat for too long or sometimes dishwasher heat will ruin the coatings. Others coatings are for high heat, metal cooking utensils safe , are dishwasher safe, and for the oven(if handles are made of metal) will normally have a max temp rating of 450f.
Yet home cooking temps don't get hot enough to break down pfas and even if it did, ill take the extremely low if any negative effect and lose a year or two out if my life over spending significantly more on stainless steel and then even having to spend more time and money on seasoning a pan. Teflon pans just work better for anything delicate cuz I don't have to put any energy or thought into getting the result I want.
And they take more than 350 degrees celcius to melt and more than a 1000 degrees to release any toxic fumes. Gas burners heat up pans ranging from 177 to 232 degrees. So he was spreading misinformation.
@@brothergunns5055you are spreading misinformation... The coating is made with a PFAS, it's what makes it dangerous. Those Teflon coatings used to be made with a PFAS, but it got proved as cancerous so it got banned. Nowadays they just switched to a very similar PFAS (just a derivative of the old one) that recently also got proved as cancerous. The thing is the coating usually works for no longer than 2-3 years, but the materials in it are eternal so why does it not work ? Because the coating fkn comes off, and where tf do you think it goes ? In your body and it stays there forever. Now you understand ? The new ones were about to get banned in EU, but one of the biggest brands of these pans Tefal's employees protested as they could go bankrupt...So they only banned them in clothes and stuff
Why waste a lemon? You can just use a brush or some other scrubbing device and hot water and that will be more than enough. Btw your pan will always be greasy because thats what keeps the food from sticking, so it will never be squeaky clean
@@MT-td5em i know, the "seasoning" he did changed nothing, i was just pointing out how he added extra butter/oil and making it seem like the pan itself was nonstick and didnt need anything extra, which it did
@@MT-td5em You can season stainless steel. In theory, you can season a lot of things. Seasoning is the polymerisation (plasticisation) of oil due to high heat and bonding to a microscopically porous surface, which in this case is formed and milled stainless. It changes the characteristics of stainless steel pans and generally breaks down really quickly after washing unless you repeat the process. An example of the polymerised layer is all the pictures or discussions out there of people who overheated their SS pans by forgetting about them and burning and plasticising lots of oil on them... then go to forums asking how in the hell they can get it off. Those pans look like this: i.imgur.com/KXFIe.jpg A typical seasoned SS pan is that, but not burnt and uniform. Like this: i.ytimg.com/vi/J0UbgWdN-00/maxresdefault.jpg
@Naycnay I get it. Essentially it needs to be treated with each use. That’s an assumption that people wash their pans after each use thus breaking down the “seasoning” and needing to repeat the process again. To me, that doesn’t make the pan “seasoned” and non stick. It’s a process that needs to be done with each use.
I actually had to do research about this once, but yes, nonstick pans come with chemicals that won't harm you as much as you might think, and also called PFAS (well mainly)
That pan is designed for electric or induction. The sides will be the same thickness as the bottom on pans designed for gas. The reason being that the heat from a gas stove flows up the outside of the pan. If the sides are thinner, they will be hotter than the bottom resulting in anything touching the side of the pan burning.
Non Stick pans are not toxic. They have a coating for teflon which is nonreactive with oils, water, etc. Therefore teflon, even if it flakes or scratches and gets in your food, then it is most likely just going to pass through your digestive track as it is (Teflon is insanely nonreactive, you need something much worse than your stomach acid to even start reacting with teflon)
Try and heat the teflon a lot and inhale the gas from it, fire itself can easily do this. Teflon is also known to cause cancer, if like his the coating is slightly scraped
Teflon is perfectly safe to use (even if you eat it, it will simply pass undigested), its the manufacturing process that is the problem. Creating teflon and other non-stick materials create PFAS pollutants that are very bad for the environment and basically never degrade.
Well, it's seasoning. In really basic terms, that's like making a non-stick plastic layer bonded to the top of your pan. Judging by the comments here, most people don't understand shit about it.
Nonstick isn't dangerous to your health unless you basically leave an empty pan on high heat for a while. Even if you ingested some of the coating, it'll basically go through your digestive system and come out unchanged. The entire point of the coating is that it doesn't bond or react with other chemicals. However the danger comes in the manufacturing of the pans which releases a lot of bad shit in the environment, I know it changed, but I don't know if it's any better than the old way was.
The "toxic fumes" is not true. Older pans were coated with PFOA, which WAS toxic, but new pans (those made in the last 10-15 years) are made of PTFE and are completely non-toxic.
Last night I brought my old stainless pans out of storage. Actually they're not really old as in usage, they've been packed for 15 years. TMI I know... thanks for the knowledge.
non stick pans are non stick because they are almost completely chemically inert. you can straight up eat the non stick compound and you will just pass it. issue being they the compound doesn't hold together well or stick to the metal pan body because it's inert
@@etgshado4689 the non-stick pans are NOT inert, they're hydrophobic. So instead of the water in your food sticking to the pan theres a thin layer of air between them. Those chemicals are deadly because when they get into your body they prevent your body from absorption water properly
@@MySuperman112 The coating is so inert that you can look up the patented primers and bonding agents manufacturers developed to get the coating to stick to the pan body. it has nothing to do with being hydrophobic.
Sorry, but y'all are wrong. For stainless steel pans, any seasoning won't be strongly bonded to the pan so carbon steel/cast iron are much better options for seasoning. Additionally, the seasoning isn't washed away with modern soaps. The seasoning is removed mostly by stongly basic things like lye or dishwasher detergents, or by acids like vinegar or citrus. As long as you use your pan consistently, you'll build up seasoning and make it nonstick over time even if you make acidic sauces in them. Please wash your pans.
@@praveen_2853 heat the pan to a high temperature. If you sprinkle some water on the pan the water droplets will move on the pan and boil. This is the Leiden frost effect. This phenomenon is used to make any shiny metal pan like stainless steel non-stick.
@@praveen_2853 by your name I assume you are Indian. You may have seen the street side dosa vendors have huge dosa pan of iron they heat use similar method to make dosa pan non stick.
@@praveen_2853the pan gets so hot that the water basically instantly evaporates when it touches it. This makes the contact between the pan and the water basically frictionless, so the water is gonna slide around
Stainless steel can also release toxic chemicals, especially at high temps and with acidic soltuion... Chromium ions can cause a wide range of health issues
Well, I haven't bothered to make my stainless steel pans nonstick, but they are so easy to clean. I sometimes soak them with a little water, especially if I cooked eggs. And a stainless steel scrubby gets whatever food doesn't come out with my scrubby sponge. They clean so nicely. But I may try what you just showed me. Thanks!
Correct. You just need to do the "mercury" test. Get your pan super hot, and add some water. If it sizzles it's not hot enough. If it beads like a ball of mercury it's ready.
It depends on the non-stick pan as to whether it can stand high temperatures. My Woll pans are rated for 250c (480f). They can also accommodate metal utensils. I was always taught you have to repeat the seasoning process several times. Did you cut that for brevity or are you saying once is enough? If once is enough on stainless steel, does that also apply to cast iron? Thanks for the short. Being an Australian, I appreciate shorts.
You need to heat the pan to hot, then add oil before cooking. That will make it non stick. But you have to do that with each use. Not sure what this guys talking about.
I'm stunned to see how many people didn't knew about this. It's very common in my place. Sometimes we even put coconut oil on non-stick pan to get the same taste.
Honestly just keep 1 non stick pan for super soft eggs and French omelettes. Keep the temp low and use a silicone spatula. For everything else carbon steel and stainless. But stainless is by far the stickiest and you can’t really season them. If you want a general non stick use carbon steel. If you really know what you are doing they can be non stick enough to do French omelette but it’s a hassle which is why I only keep one non stick egg pan.
Teflon is safe for most normal cooking situations. It needs to reach super high heat to become toxic. Not something you can easily do at home. BUT once the surface gets scratched then it becomes not so good since the coating is flaking in your food. PLEASE stop using metal utensils in teflon pans.
Omg you never try coconut oil, don't you? It's different to virgin cold pressed coconut oil which the one that will give you a lil bit of that rich umami of coconut
Teflon is inert inside the human body and that's because the same things that make stuff slide off the pan make it just slide through you without really interacting with your gut. If you Google it basically the issue is that it might not taste good, not that there are bad health effects.
I'm not pansexual or anything but damn that is one good looking pan 🥵🔥
🤣🤣🤣
My man said pansexual😂😂😂
So hot 🔥 🔥 🥵🥵
@@Sherry-qs7yd ayo
Damn what a time to live in its 2022 actually 😅
Stainless can be nonstick if you reach the right temperature before puting oil in it.
Yep i learned this pretty fast working in a kitchen and the dishwashers save time because it’s easier to clean
@@enjoyyourlife2741leidenfrost effect, its really beautiful!
@@romeocano1919 After a long time mindlessly using teflon pans, and then cast iron as well, I got a good stainless. How I love to scrub that thing with abandon!
What temperature?
@@Switchh44 ruclips.net/user/shortsrXFvSVcn1RU?feature=share
For anyone wondering this only works for polished stainless steel which is uncommon in stainless steel cookware.
Nope, I do this with an iron pan (non stainless)
The pan he is using isn't polished on the inside.
Also, it's just complete BS. A cheap $10 SS pan from Walmart will be nonstick if you heat the pan properly. It's a little more difficult with cheaper pans manly because they develop hot spots.
@@jamesmcd71does clad ir non clad matter? Is Cuisinart a good brand?
@lovelylisawarriorqueen7923 Sure, it matters in overall ease of use and quality of heat retention.
I like most used expensive coated pans for decades. I got sick of spending a few hundred dollars every few years to replace them. So I bought a $30 set of ss pots and pans from Walmart. That was 12 years ago, and I still have them. I have upgraded to a quality German made set. But I'm glad I started with those cheap ones because heat control is the trick to cooking with SS. All stoves are different but I prefer gas. With those cheap pasn and a gas stove, the margin of error was very small.
@jamesmcd71 Thank you, that's a lot of good information. We also have to buy new sets every 4 or 5 years and our last set was from Costco, always the non-stick kind. I want something safe (free from all the forever chemicals and what not) and medium to high quality, so this set will last a long time. We unfortunately only have an electric stove, so I'll have to train myself on watching how the heat affects the new set. May I ask the brand name of the good ones from Germany you got? Thank you for your time.
Coconut oil doesn't have that high of a smoke point... even off the shelf canola oil is higher. Refined avocado oil is what you want.
Much higher than olive oil, depends on how you cook and your heal desires.
@@faded_7027in general no. Maybe if you cherry pick extra virgin olive oil and heavily refined coconut oil. Refined vs refined olive oil is a solid 30-40 degrees higher smoke point
Coconut is safer to cook with than the others due to the chemical change when the oils heat
Thanks for telling... it's avocado oil
I use avocado oil to season my cast iron skillet, It works perfectly, and if you heat the skillet, It is non stick.
Stainless is easy enough to cook with if you know how to manage the heat properly but if you want an effortless non stick experience then go cast iron or normal steel. Stainless steel doesn't season properly because it's "stainless".
The reason seasoning works is because the polymer made when heating the fat bonds to the metal you're seasoning. This prevents any food being cooked from bonding to the metal, because there's something in-between the metal and food. That bond doesn't work very well on stainless because stainless is quite stable and unreactive, unlike iron or steel. That's the same reason it doesn't need to be seasoned. It's stable and unreactive, so food won't stick nearly as easily as it will on iron or steel.
As mentioned earlier, as long as you manage the heat well and preheat the pan and fats used on stainless, you will have no problem with anything sticking more than necessary. But one of the advantages of stainless is that food sticks a bit. It allows you to make something called "fond". Great for sauces and soups. That's why you should have all three kinds of iron pans, they all have very distinct use profiles. Cast iron: non stick (if seasoned), very uniform heat, good for oven cooking. Steel: essentially a lighter version of cast iron, has less uniform heat because it's thinner and lighter but is easier to use because of it. Stainless steel: also light and doesn't need seasoning, allows for creating a lot of fond, very good for sauce and soup based dishes.
Do not go cast iron. It is not effortless. Carbon steel is the best of both worlds. You can wash it too.
@@tonygabagool I would say regular steel is pretty much the same in terms of maintenance. Slightly easier maybe because you don't have to worry so much about the pan rusting under the seasoning, but they should be treated the same.
Also what you said about the cast iron, I think you're implying that myth about not being able to use soap on cast iron. It's not true. And if it was, the same would be the case for steel. The reason that myth is around is because lye destroys the seasoning on seasoned cookware, and soap used to be made with lye. Any dishwashing soap you get nowadays though does not have lye in it. It is completely safe to wash seasoned cookware with soap. You just need to make sure you don't scrape with metals on the cook surface and you thoroughly dry after washing to prevent rusting. If you do that your seasoning will be left undamaged.
So essentially, "carbon" steel and cast iron are pretty much the same. One is just lighter and easier to use (and generally comes in more variations, allowing more options to cook with).
Coconut oil does not have a high smoke point - it actually has a low smoke point
Yeah, one of the lowest smoke points…. Better off using vegetable, canola, or avocado oil
That pan isn’t seasoned either 😂 it’s literally covered in oil.
This guy doesn’t know what he’s doing
@@rickybobby5153 He is probably wrong about the toxic fumes too. That is old advice about PTFEs, which haven't been used in non-stick pans for a while now.
@@keithwilliams2353 can you explain? isn’t non stick always made out of teflon (sometimes ceramic)?
@@zwatchxd9175 I could have been more accurate. Before 2013 Teflon pans used PFOA to bind PTFE for the non stick surface, and the PFOA's were the most hazardous part of overheating a Teflon pan.
Most non stick pans today are a mix of PFOA free non-stick and 'infused ceramic'.
There is actually no such thing as "seasoning stainless steel".
The structure of the material is different from cast iron, so the reaction between the oil and the pan differs.
Agreed, "seasoning" SS is good for one use if you wash the pan between uses.
Yes seasoning stainless steel is pretty useless and all your effort disappears on wash, you actually don't need to season it though because it's already non-stick you just need to warm it up properly
Was just thinking about that, he just oiled the pan
@@loopdedoop47lol97 you could see all the oil when he cooked the egg. Completely wasted his time 😂
@@RJR1787 yeah the oil is what made the pan "nonstick" but only for one use
how to make a non stick pan:
1. Preheat your pan
2. Done
Underrated
That's actually how a stainless pan works
You'd be surprised how many people have no clue@@yuhao1108
hello smoke development!
Oh yeah. Probably the biggest reason that many don't use it. Luckily we don't have fancy smoke alarms round these parts. But hey, what are you willing to do for that steak?@@magne6049
What about the oil coating after the pan is washed?
So I don't wash with soap or else you would have to re-season it. I just use some salt and a brush to clean the pan afterwards
@@patrickzeinali Thanks bro
@@patrickzeinali You can do that? Like dry clean it?!
Heat the pan, and put cold oil quickly coat the pan with it, remove excess and do whatever you want to with.
Do this if you a don't wanna season the pan or afraid of washing of the seasoning.
Hot Pan + Cold Oil = Prevents Sticking, its a method used by chinese chefs.
The oil goes through a chemical process at high heat and stops being an oil basically. It becomes almost like a plastic polymer.
You can and should wash it with soap. Soap cannot remove the seasoning, as soap removes oils, but the seasoning stopped being an oil so it's impossible to remove it like that. If you can, you seasoned it wrong and it's most likely too thick. You should basically wipe a pan multiple times when seasoning to have the thinnest seasoning possible.
People baby cast iron and carbon steel too much and don't know what they're doing.
Non stick is about the cooking surface being flat and at the correct temperature.
If you have cast iron from Lodge for instance, grind the surface down until it's smooth.
Adds oil to the pan before adding eggs. "See how non-stick it is!?"
Yup that seasoning is not going to stick to that pan. Stainless is too smooth
Try adding oil to a non seasoned stainless pan and cook an egg and let me know how it goes
@@johnf5068 you don’t season a stainless steel pan… you just need to get the oil hot enough that stuff won’t stick. I’ve been using stainless steel pans for years.
@@Butter_bread_ It isn't mentioned but a lot depends on the quality of oil used. I have non-stick pan with non-toxic ceramic coating and when I use cheap sunflower or rapeseed oil, same oil my mother used for many years, then I can get eggs to stick to the pan. But with better quality oil (doesn't even have to be olive oil) I can add eggs even to cold oil and it won't stick to the pan at all.
I mean... you can try adding just oil and your food, for example eggs to any pan without a coating, it won't go over so well.
My roommates did this one time and that’s how I discovered my allergy carries to inhaling coconut fumes too.
The creator is about as dense as they come; coconut oil isn't good for polymerization, you can absolutely wash a truly seasoned pan with soap (unlike his, because he's just discovered "ungabunga oil make thing egg no stick"), and there's zero reason to do this because you can just buy a carbon steel or cast iron pan if you want a pan that will actually take on seasoning perfectly.
Coconut oil doesn't have a high smoke point at all. It's better to use flaxseed or avocado oil. Idk what he was thinking. And like eulogy said you can use cast iron. The point of stainless steel is it doesn't rust easily.
@@dominicgalloway4481 flaxseed has the lowest smoke point at 100C, but it happens to be really good for seasoning cause it's not related
@@normalname1501 oh I didn't know that, I just knew that it was good for seasoning , and coconut oil has always easily caught fire for me. Lol.
Correct on coconut oil having a low smoke point, and the smoke that comes off of it is really bad for your health if you inhale it directly.
Great tip, thank you!
People tend to forget the CUMULATIVE effect of toxic chemicals, which makes everything more complicated. If you eat a lot of meals that are stored in PFAS lined packaging, AND if you also cook mostly in non stick pans, AND if you wear makeup everyday, AND wear mostly clothes with PFAS right against your skin such as leggings and you sweat in them, AND if you use a yoga mat that picks up PFAS from your carpet, AND if you drink tap water that contains PFAS, well… even if it’s a small amount of toxic chemicals for each product it can add up to dangerous levels that can trigger serious health issues.
Another concern is the COCKTAIL effect, when many different toxic chemicals create strange sets of symptoms and illnesses when they accumulate in a person’s body.
This is very difficult to study because every person reacts differently and scientists don’t know how this mix of chemicals is truly affecting our body. Since there are endless possibilities regarding the type of chemicals, their toxicity level, their concentration and the way they interact with other chemicals in our blood, organs etc… there really is no way to study the effects all these toxic chemicals have on our body.
The future doesn’t look good though, as we use more and more plastics including silicone cooking molds and a million other products that are supposed to make our life easier.
People don’t realize that they are ingesting very unhealthy particles and feeding them to their kids too 😢
If we could just wake up and go back to simpler products made of healthier materials like linen for our clothes, and cast iron or glass for our cooking molds, now that would be a good start.
When people want to exercise they go play soccer or softball on an athletic field covered with Astroturf filled with crumb rubber, which is made of tiny pieces of old car tires 🤮
Nobody seems concerned about the heavy metals and other toxic chemicals found in this recycled rubber, it’s really puzzling.
Then they take their kids to a playground that has a soft ground cover made of rubber pellets glued together aka PIP (“Pour In Place” rubber flooring) which is also from old car tires. Nobody seems worried about their kids crawling all over this type of flooring with bare hands then eating a snack without washing or even wiping their hands to avoid ingesting too much rubber dust, no problem!
Only a few counties in the US have banned these rubber pellets but most towns are now installing a PIP rubber flooring in their kids playgrounds and Astroturf on their athletic fields.
No wonder kids who play several times a week on those fields have such a high rate of leukemia or other cancers, especially the goalies who are in contact with the toxic rubber pellets…
Our homes are filled with toxic stuff, and people have no problem putting pieces of furniture like IKEA in their kids room, not realizing that the glue in these particle boards releases toxic airborne formaldehyde particles that are very unhealthy, especially for youngsters.
Even smart people are still heating up their food in a microwave in a plastic container or worse in a cardboard box from the restaurant, not realizing that there are PFAS in the lining of the box.
I have a friend who’s all about clean living, healthy lifestyle etc… but she has no problem putting her kids’ plastic lunch boxes in the dishwasher everyday, it’s disheartening…She doesn’t want to hear the fact that BPAs and other toxic chemicals get released because of the heat in there 🙄
I have another friend who’s an environmentalist but she mostly wears synthetic fabrics and doesn’t care about the tiny pieces of nylon or polyester that her clothes shed during each wash in her machine. Where does she think all these microplastics end up if not in the ocean?
It’s really sad because we now have access to lots of information about this stuff online but most people don’t want to change their bad, lazy habits.
I’m afraid the force of inertia is far too great, and people love their stretchy clothes, silicone cooking molds, cheap furniture and stain resistant sofas way too much to give them up.
How can we remain hopeful when even smart people don’t want to hear the truth about toxic chemicals in their clothes, homes, playgrounds etc…?
Yup we are killing the earth and ourselves with it
true
Coconut has a low smoke point at around 350. Canola oil, Grape seed oil or avocado oil would work better
Or beef fat which is free if you go to the right butcher
You only really need seasoning for cast iron, stainless steel and other “shiny” metal pans just need to have the heat be turned up really high, to the point where if you splash some very small water droplets they will start moving and not stay in one place and boil
YES I was hoping someone said this
Seasoning is also good for carbon steel pan but I agree with you on stainless
And I'll actually add copper pans are meant for low temperature use only and typically you're not going to be using oil in them. Typically copper is only really used for chocolate and a few other lower temperature candies
Yeah, I've never seasoned my stainless steel pans - 10 years later, they still don't stick.
Exactly!
Best way to make sure what you're cooking won't stick is to hit up your stainless pan and throw droplets of water, if the water evaporates quickly then it's not ready, keep dropping droplets of water until you see the water kind of rolls instead of quickly evaporating.
Leidenfrost effect for the win
Yes stainless steel has to be hot ,food will stick if not at the proper temperature. But still a cool hack
I always thought of the water as dancing, where it stays in a little bubbling sphere and shoots around the pan.
Have you ever measured in which temp does that?
@@ruddyminaya7273 nope, always did the water method and it never failed me
Coconut oil has one of the lowest smoke points of any cooking oils, its about the same as butter. It could arguably be considered to be the worst possible choice for this.
I use the water droplet test. Once the stainless steel pan gets to a very hot temperature, the water droplets would roll around like beads. And there u go, non-stick
yeah then you put a little oil on it and boom fumes instantly ...
Nice profile pic
Do we do this every single time we cook?
yes
@@oiiebmms8461
@@oiiebmms8461 it's useful for beginners, but someone who regularly cooks probably would know when the pan is hot enough by instinct
Toxic fumes are probably your last worry after cooking food on concrete.
💀 the only reason I watched this video was to see if he was still alive after his last one
Explain plz
@just -watching oil is safer than toxic plastic chemicals, clown 🤡
@@6foot8jesuspilledpureblood82 what are you even talking about?
@@bailey2666what does he mean by concrete
Professional chef here. Please don't do this. Pans are seasoned because they are porous. Stainless Steel is not a porous metal. You're just going to have a dirty pan with oil that will go rancid on it. You made a good video but your content is lacking.
any better options u can suggest, friend?
@@survivinglife262Get a carbon steel pan. That is porous and will get seasoned. Albeit, they are pretty heavy.
Metal isn't porous.
A cast iron pan has pits and pores in the surface.
@@petersharma755 It has a rough surface. It does not have pores.
the pan is brighter than my future
My late mother taught me this hack 15 years ago. There is one catch though. If you wash the pan with dishwashing detergent, you will have to reseason the pan again because it will lose it's non-stick properties. A thorough rinsing with no dishwashing detergent and air drying will keep the non-stick properties intact for quite sometime, depending on the frequency of use.
Thanks! I was just wondering about this.
Coconut oil has a low smoke point tho. Use canola or peanut oil.
Canola is absolute shit why not avocado or olive
😅😅😅😅😊😅😅p
One thing I want to point out, the PTFE coating is only dangerous when overheated, so if you just scrape it into your food it won't hurt you,
The chemical chain breaks down at high heat correct. My rule of thumb though is don’t even bother with it. Cast iron and stainless steal are so much safer and the manufacturing process is cleaner.
Yeah the misinfo is real, people really hate "toxins"
Wtf is overheated? Im literally putting it on a stove
@@naderahmed6414 you can't take ptfe over 250 degrees
@@fussbucket3080 I disagree, ptfe is insanely safe, justake sure there's always food in the pan and it never goes under the grill (broiler). I do worry about the climate impacts of ptfe but I think that if I buy one high quality ptfe pan and use it for a decade its stupid to try to shift the blame onto me. BTW I do use both of those options and they are great but I'm not gonna cook a pancake in one of them.
Lmao not the comment section completely calling him out 💀
He is a comedian , nothing more
Actually if you heat up your stainless pan before you add any oil or cook on it, it'll be nonstick anyway. Have been using stainless steel for years. Works like a charm.
Does it work for steaks?
Can you use liquid soap to clean it after you cook with it?
@@JamesSmith-yr4seyes
@@JamesSmith-yr4se it works but cast iron or carbon steel will give you a better sear
As opposed to seasoning your stainless steel with oil and producing trans fats, acrylimides and other known carcinogens
Toxic fumes? Isn't this the same dude that made the bootleg, hazardous pizza oven? 😭
You mean Alex? The french curly haired guy with big ole glasses? Different guy.
those fumes are so toxic they have never ever in our whole history ever cause any discomprt toq mammal.
birds die to them instantly though
@@MedievalSolutions nah look it up, this same dude made a bootleg brick pizza oven that was most definitely 100% not food safe 💀
@@MedievalSolutions ruclips.net/user/shortssPC04C0K5SI
Non stick pans are fine these days. They stopped using toxic materials since 2013.
Don't be stupidly afraid of the non stick. PTFE, the material coated for non stick has a melting point of 327 °c. Your food will be long burned before you even come close to this temperature. The material is specifically used in cookware is because of its non reactive properties. PTFE doesn't react with anything, I mean anything. Even if you eat it, it'll just pass through. Fun fact, when you have a heart stent, the material used to make the stent is also sometimes coated with this PTFE. So, it's perfectly safe.
The steel pan looks cool though
ive changed to a cast iron and i feel way better. i think non sick pan was making me sick. cast iron takes a lot more care and knowledge on how to use it though
Is that way so many people turning g*y because of the endocrine disruption? lol
It doesn't matter what kind a pan is always put a little bit of oil
• It helps to add equal parts salt & oil (I use about a tablespoon each of sea-salt & peanut oil on my woks & pans).
• It's best to repeat the process a few times before using the pan to get an even coating.
• Seasoning pans like this makes a shit-tonne of smoke, so keep your house well ventilated or expect your smoke alarms to go off.
• Remember to move the pan around to coat the sides. You want to avoid drips forming on the sides, too.
• The coating does darken over time as more layers form (especially on non-stainless carbon steel - after several years, my Woks have become nearly as dark as chocolate), but they also wear away with acidic food & cleaning (I recommend plain dish detergent & non-stick sponges to avoid causing scratches).
the real tips are always in the comments, thanks for the info!
One side note, strongly basic things like lye or certain dishwasher detergents will strip the seasoning very effectively, but seconded on this advice! The key point is to use it consistently
Stainless steel pans cannot be seasoned in the same way a carbon, or cast iron pan can be.
The way to make it not let food stick is to use oil, heat the pan first and don’t try so move whatever you’re cooking until the pan releases it. The downside for this is, you can’t really cook things in a very gentle way. For that just use a good non stick. Personally I like anodised aluminium.
But the best pans for a kitchen, including professional kitchens is a carbon pan. Yes, they are higher maintenance, but they get better and better the more you use them.
Source: I’ve been a chef for 22 years
Quick thing for most people. Most of the pans have different coatings so please do some research. Some pans are built for low to medium heat and aren’t meant for high heat applications which if they are in high heat for too long or sometimes dishwasher heat will ruin the coatings. Others coatings are for high heat, metal cooking utensils safe , are dishwasher safe, and for the oven(if handles are made of metal) will normally have a max temp rating of 450f.
Stainless steel just needs high heat to be nonstick, or just use some butter if your using low heat
"We use oil with a high smoke point"
Coconut oil has one of the lowest smoke points of any cooking oil 💀🤣🤣🤣
Most of this video is bs
It smokes literally as soon as it hits the pan This dude made the dumbest video ever lmao
I'm also pretty sure you don't season stainless steel, you season cast iron
Yeah this guy is an idiot who is going to cause someone to burn their house.
@@tylerking8677 that's not the first time I heard about seasoning a steel pan.
Bro worried about nonstick toxins but not paver toxins.
One was made to be cooked on, one wasn’t.
Ikr? 😂 the sudden emphasis on toxins makes it seem like he's over-compensating for his last video
Yet home cooking temps don't get hot enough to break down pfas and even if it did, ill take the extremely low if any negative effect and lose a year or two out if my life over spending significantly more on stainless steel and then even having to spend more time and money on seasoning a pan. Teflon pans just work better for anything delicate cuz I don't have to put any energy or thought into getting the result I want.
Those Chemicals are called Teflon which is a type of plastic which the pan is covered in
And they take more than 350 degrees celcius to melt and more than a 1000 degrees to release any toxic fumes.
Gas burners heat up pans ranging from 177 to 232 degrees. So he was spreading misinformation.
@@brothergunns5055you are spreading misinformation...
The coating is made with a PFAS, it's what makes it dangerous. Those Teflon coatings used to be made with a PFAS, but it got proved as cancerous so it got banned.
Nowadays they just switched to a very similar PFAS (just a derivative of the old one) that recently also got proved as cancerous.
The thing is the coating usually works for no longer than 2-3 years, but the materials in it are eternal so why does it not work ? Because the coating fkn comes off, and where tf do you think it goes ? In your body and it stays there forever. Now you understand ?
The new ones were about to get banned in EU, but one of the biggest brands of these pans Tefal's employees protested as they could go bankrupt...So they only banned them in clothes and stuff
You can cut a lemon in half & use that as your “soap & sponge” for cleaning. Then you’d need to re-season though.
Why waste a lemon? You can just use a brush or some other scrubbing device and hot water and that will be more than enough. Btw your pan will always be greasy because thats what keeps the food from sticking, so it will never be squeaky clean
You can literally see the extra butter he put in for the omelet, don’t season your stainless steel
You need to use butter or oil on a non stick too champ.
You can’t “season” a stainless steel pan.
The key is to heat the pan and then add oil for each use.
@@MT-td5em i know, the "seasoning" he did changed nothing, i was just pointing out how he added extra butter/oil and making it seem like the pan itself was nonstick and didnt need anything extra, which it did
@@MT-td5em You can season stainless steel. In theory, you can season a lot of things.
Seasoning is the polymerisation (plasticisation) of oil due to high heat and bonding to a microscopically porous surface, which in this case is formed and milled stainless.
It changes the characteristics of stainless steel pans and generally breaks down really quickly after washing unless you repeat the process.
An example of the polymerised layer is all the pictures or discussions out there of people who overheated their SS pans by forgetting about them and burning and plasticising lots of oil on them... then go to forums asking how in the hell they can get it off. Those pans look like this:
i.imgur.com/KXFIe.jpg
A typical seasoned SS pan is that, but not burnt and uniform. Like this:
i.ytimg.com/vi/J0UbgWdN-00/maxresdefault.jpg
@Naycnay I get it.
Essentially it needs to be treated with each use. That’s an assumption that people wash their pans after each use thus breaking down the “seasoning” and needing to repeat the process again.
To me, that doesn’t make the pan “seasoned” and non stick. It’s a process that needs to be done with each use.
I actually had to do research about this once, but yes, nonstick pans come with chemicals that won't harm you as much as you might think, and also called PFAS (well mainly)
The secret about cooking on stainless steel Make sure it's preheated first always If it's not you're going to run into stick City
You don’t seem too concerned with chemicals in your food I saw that concrete slab pizza oven video you made a while back 😂
I believe the bricks were specific to ovens so it was all good. But if they weren’t welllll
Lmao
Use a cast iron pan, it holds a seasoning better, also, canola oil is generally the best for seasoning a pan
That pan is designed for electric or induction. The sides will be the same thickness as the bottom on pans designed for gas. The reason being that the heat from a gas stove flows up the outside of the pan. If the sides are thinner, they will be hotter than the bottom resulting in anything touching the side of the pan burning.
Non Stick pans are not toxic.
They have a coating for teflon which is nonreactive with oils, water, etc.
Therefore teflon, even if it flakes or scratches and gets in your food, then it is most likely just going to pass through your digestive track as it is (Teflon is insanely nonreactive, you need something much worse than your stomach acid to even start reacting with teflon)
That's right, teflon is safe, but under teflon there is aluminum. Opinions about aluminum toxicity are mixed.
Damn even my stomach acid wont stick on non-stick
Try and heat the teflon a lot and inhale the gas from it, fire itself can easily do this.
Teflon is also known to cause cancer, if like his the coating is slightly scraped
Mmmm coconut egg! My favorite
Heating coconut oil is poison
Customer: Why does my omelette smells like coconut.
Far East and South East Asian use pork lard
omlette should not taste like cocknnut it is bad.
@@mindrewind140 Did you write this while drunk
@@WindowsDrawer wow I wrote that? 😮
@@mindrewind140 🤣mfer was definitly washef
Teflon is perfectly safe to use (even if you eat it, it will simply pass undigested), its the manufacturing process that is the problem. Creating teflon and other non-stick materials create PFAS pollutants that are very bad for the environment and basically never degrade.
Didn't mention that he coated with a ton of oil right before cooking. You can certainly see the oil at the end.
My mans really just put oil in a pan like it's some insane trick nobody knew of
Well, it's seasoning. In really basic terms, that's like making a non-stick plastic layer bonded to the top of your pan.
Judging by the comments here, most people don't understand shit about it.
@@naycnay yeah he explained that. I was only half serious on that one.
25n
Et
"how to oil a pan" 🤯
Nonstick isn't dangerous to your health unless you basically leave an empty pan on high heat for a while. Even if you ingested some of the coating, it'll basically go through your digestive system and come out unchanged. The entire point of the coating is that it doesn't bond or react with other chemicals.
However the danger comes in the manufacturing of the pans which releases a lot of bad shit in the environment, I know it changed, but I don't know if it's any better than the old way was.
I love this! How often would you re season it?
every time u cook something
everytime you wash it with soap. don't wash it with soap often though
he’s wrong
Lil bro is "seasoning" non-porous stainless steel 😂😂
The "toxic fumes" is not true. Older pans were coated with PFOA, which WAS toxic, but new pans (those made in the last 10-15 years) are made of PTFE and are completely non-toxic.
You can scrape the non stick pans. The plastic coating isn’t dangerous to consume.
Last night I brought my old stainless pans out of storage. Actually they're not really old as in usage, they've been packed for 15 years. TMI I know... thanks for the knowledge.
Guys, you’re supposed to use traditional non stick pans. You gotta get your daily dose of micro plastics and toxins somehow
builds immunity
non stick pans are non stick because they are almost completely chemically inert. you can straight up eat the non stick compound and you will just pass it. issue being they the compound doesn't hold together well or stick to the metal pan body because it's inert
@@etgshado4689 the non-stick pans are NOT inert, they're hydrophobic. So instead of the water in your food sticking to the pan theres a thin layer of air between them. Those chemicals are deadly because when they get into your body they prevent your body from absorption water properly
@@MySuperman112 The coating is so inert that you can look up the patented primers and bonding agents manufacturers developed to get the coating to stick to the pan body. it has nothing to do with being hydrophobic.
@@MySuperman112 lmao what
We are literally mostly water
IF YOU DO THIS IN A SMALL APARTMENT, OPEN THE WINDOWS!!!
Great demonstration! I’m convinced
Will the coating be permanent or temporary once the pan is washed after use
Temporary, after washing it with soap the oil coat will be removed
@@reemayman6933 wow that's pointless
@@darkdragon7698 it’s like the cast iron ones and the woks 🤷🏻♀️
@@darkdragon7698 it’s not, he doesn’t wash it with soap or else you gotta re season. Its like cast iron
Sorry, but y'all are wrong. For stainless steel pans, any seasoning won't be strongly bonded to the pan so carbon steel/cast iron are much better options for seasoning.
Additionally, the seasoning isn't washed away with modern soaps. The seasoning is removed mostly by stongly basic things like lye or dishwasher detergents, or by acids like vinegar or citrus. As long as you use your pan consistently, you'll build up seasoning and make it nonstick over time even if you make acidic sauces in them.
Please wash your pans.
**"Hey, mommy why is my pancake tasting like coconut"**
Bro it doesn't taste like coconut, use some common sense
HOLY SHIT BEYOND CLASHER??!
sprinkle some cocknnut over it.
So peanut oil taste like peanut?
@@cyberwolfron980 It's a joke use common sense bruh....
Modern nonstick pans are not toxic anymore, but it you have older one they can be, anything new bought today are perfectly safe.
You don't need to season stainless steel pan, just wait for the leidenfrost effect to take place and that's the time when you can use it
What's that
@@praveen_2853 heat the pan to a high temperature. If you sprinkle some water on the pan the water droplets will move on the pan and boil. This is the Leiden frost effect. This phenomenon is used to make any shiny metal pan like stainless steel non-stick.
@@praveen_2853 by your name I assume you are Indian. You may have seen the street side dosa vendors have huge dosa pan of iron they heat use similar method to make dosa pan non stick.
You can’t do this with an French style omelette.
Better off with carbon steel that you can actually season.
@@praveen_2853the pan gets so hot that the water basically instantly evaporates when it touches it. This makes the contact between the pan and the water basically frictionless, so the water is gonna slide around
Tip 7: don’t buy those copper pans from cvs
They sell pans at your cvs?
@@michaelamundson4715 yes, the “copper” orange-y ones….
Cast iron is the way
but don.t do fish in it
Lipids (oil) actually form long chain polymers when you burn them onto the pan like that, thats why they make sucj a good non stick surface.
How to make a pan non stick: "Add some oil"
🤯
Bruh, the point is that you don't have to later. Seasoning is different to just adding oil.
What about the toxic coating on your cinder block pizza
Prooo💀💀💀
Yeah, don't need to season stainless steel pans. Lol only add food when the pan is very hot.
Woahhhh the last egg shotttt was cooolllll
Ceramic nonstick coating: allow me to introduce myself
Still toxic AF
The same as Teflon
Ceramic coating can get scratched as well.
Has all the same issues we normal nonstick
Ceramic coatings aren't non stick at all really.
Stainless steel can also release toxic chemicals, especially at high temps and with acidic soltuion... Chromium ions can cause a wide range of health issues
this helped alot, underrated, and nice pan 😏
Well, I haven't bothered to make my stainless steel pans nonstick, but they are so easy to clean. I sometimes soak them with a little water, especially if I cooked eggs. And a stainless steel scrubby gets whatever food doesn't come out with my scrubby sponge. They clean so nicely. But I may try what you just showed me. Thanks!
Every pansexual persons dream ❤️❤️
I’ve been accidentally make my pans nonstick this whole time😭?
I've never seasoned my stainless steel, and nothing sticks.
Correct.
You just need to do the "mercury" test. Get your pan super hot, and add some water. If it sizzles it's not hot enough. If it beads like a ball of mercury it's ready.
It depends on the non-stick pan as to whether it can stand high temperatures. My Woll pans are rated for 250c (480f). They can also accommodate metal utensils. I was always taught you have to repeat the seasoning process several times. Did you cut that for brevity or are you saying once is enough? If once is enough on stainless steel, does that also apply to cast iron? Thanks for the short. Being an Australian, I appreciate shorts.
Great info. Thanks
I have a pan that looks almost exactly like that and no matter how much oil I put it in, everything sticks to it
You need to heat the pan to hot, then add oil before cooking. That will make it non stick. But you have to do that with each use.
Not sure what this guys talking about.
Other people: good cooking 👍
Meanwhile me: **vibes with the music**
Coconut oil has a low smoke point, I would recommend avocado oil
I'm stunned to see how many people didn't knew about this. It's very common in my place. Sometimes we even put coconut oil on non-stick pan to get the same taste.
is this method will work with iron pan too?
Pls come up with another short telling us about cleaning and redoing the seasoning pricesses
Honestly just keep 1 non stick pan for super soft eggs and French omelettes. Keep the temp low and use a silicone spatula. For everything else carbon steel and stainless. But stainless is by far the stickiest and you can’t really season them. If you want a general non stick use carbon steel. If you really know what you are doing they can be non stick enough to do French omelette but it’s a hassle which is why I only keep one non stick egg pan.
coconut oil has the lowest smoke point 😂😂
Exactly
Thank you was searching for this comment 😂
this guy has 2 million subscribers and doesn't know coconut oil has an incredibly low smoke point?!?🤡
Ya man i also thought about that like wtf
He is a comedian, nothing more
The another benefit is that you get a subtle coconut aroma to your omlette..
nah, his is flavorless
Teflon is safe for most normal cooking situations. It needs to reach super high heat to become toxic. Not something you can easily do at home. BUT once the surface gets scratched then it becomes not so good since the coating is flaking in your food. PLEASE stop using metal utensils in teflon pans.
Cast iron is awesome
How long does it stay coated?
follow
I’m sure it tastes like coconut omelette too 😂
Omg you never try coconut oil, don't you? It's different to virgin cold pressed coconut oil which the one that will give you a lil bit of that rich umami of coconut
Unrefined coconut oil tastes like coconut.
Refined coconut oil tastes like nothing.
Still not convinced enough, the thought of using coconut oil is a complete turn off for me, so be it unprocessed or processed lol
Teflon is inert inside the human body and that's because the same things that make stuff slide off the pan make it just slide through you without really interacting with your gut. If you Google it basically the issue is that it might not taste good, not that there are bad health effects.
I didnt realise you can season stainless steel. I thought just cast iron
Stainless steel is so smooth it doesn't really grip the seasoning. Cast iron is full of dimples and holds on to the seasoning
Yep, cast iron and carbon steel
as a pansexual I loved it 😳🤤
"Oil with a high smoke point"
My smoke alarm: I'm about to do what's called a pro gamer move
Dont forget oil based non stick coatings require oil when cooking to function- there not PTFE, they just stick to oil more than food.
Exactly what I needed to hear after waking up this morning.