How To Properly Use A Stainless Steel Pan and Avoid Food Sticking | Tips For Clean up and Sticking
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- Опубликовано: 13 июн 2024
- In this video, I'm going to share the essentials and fundamentals of stainless steel cooking including how to use your skillet correctly to make it non-stick. I'll also share the most common mistakes new owners make and how to avoid them including the best ways to clean a sticky mess. The biggest complaint most new stainless steel pan owners have with their pan is food sticking and having to scrub the pan clean.
Check out my latest Video, all about Cleaning SS: • Different Ways To Clea...
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Chapters:
0:00 - Intro
0:31 - Background
2:20 - All-Clad 3 Ply Stainless Steel Skillets
3:55 - Common Mistake - Buying Bad Quality Skillets
8:41 - Common Mistake - Temperature Control
12:31 - Common Mistake - Add Enough Oil/Fat
13:30 - Common Mistake - Allow Food to Release
15:24 - Cooking Scrambled Eggs
18:52 - B-Roll- The Non-Stick Test
20:19 - How To Clean Up A Really Sticky Mess
22:16- Final Thoughts- Should You Buy One?
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Check out my latest video. My highly recommended budget-friendly 3 ply stainless steel skillet ruclips.net/video/8nosJNmxGPE/видео.html
I saw your videos telling out that and All Clad-thinking about it!!! If I do, I will click on your link!!
I just need to know how to season stainless steel properly, how to wash pan and how often so I don’t lose the season and non-stick capability. I understand that heating with oil (what kind of oil) opens the molecules or something??? You probably know about that……..thanks
@@cindyalbright7680 ok, I’ll work on something. It will be a few weeks to shoot and edit. I’ll let you know when it’s out
@@tomwadek …..thank you!!!!
@@tomwadek hi I’m a beginner I was looking to purchase the Tramontina Stainless Steel (budget friendly) Do you think I should start with Cast Iron lodge skillet. Thank you for this video
You can find the perfect temperature using the Leidenfrost Effect. Droplets of water on a bare pan: if it sizzles and evaporates in place, too cold. If the water breaks up into a bunch of beads, too hot. If the water sticks together and dances around the pan, perfect. Add oil then and give it about 30 seconds to come up to temp and you have a non-stick surface.
What if it never beads up and dances around and always shows that it’s too cold or too hot?
@@josie5927 Then you missed the window. I use now a laser thermometer. After finding the dancing phase, I took a reading and it was around 185-190 degrees F for that pan.
@@BigPeter1313 I think you might want to either recalibrate your thermometer or change °F into °C..
Once you put the food in, can you lower the heat?
@@Uhmm485LMFAO
I am not a good cook, I have little to no ingredients at home, I watched like two tutorials on stainless steel pans, heard they were good, went out and bought a really cheap one, the one he says not to buy. THIS THING CHANGED MY LIFE.
I'm a really lazy dude, so much I found myself mostly eating plain pasta or rice and ordering food, because it was fast and I didn't have to do much dishes after. Now I make everything on the stainless steel pan. Everything. Do I know what I'm doing? No. Do I use it the right way? Probably not. Do I like eating the food I make? Absolutely YES. I takes me less time to cook, the are less dishes and the food is way better than before. So much so, I started watching this kind of videos to learn a little bit more and use the pan properly. I really enjoy cooking now and the pan makes it work around my lazyness. So, for anyone in a similar situation I can't recommend this enough. It will be the only cookware you'll ever need
My mom bought a stainless steel cooking set back in the 1970's. All one-piece items. I'm 49 and have several of those pieces and they are still in excellent shape. You'd never know they are 50-year-old pieces. They are in better shape than some of my newer additions. Stainless Steel is worth the cost.
Good products are worth it when they can be passed down to family and friends. Thanks for watching!
Thank you, I needed to hear that after buying a $250 demeyere 7-ply 😅
I treat my cookware, both cast iron, and stainless D5 the same way. Hot skillet, oil, cold food. I can fry eggs in my stainless steel without problems.
Items were made with better quality back in the 70's than they are today.
Great video. Some extra points about SS pans:
1) Sometimes you will see a white mineral deposit on the pan of minerals deposited by the food (especially vegetables, like spinach). If you do not clean it off, the pan will be more prone to sticking. You can clean this off with Barman's friend or heating some diluted vinegar.
2) Stainless steel is good at resisting acids like wine vinegar, lemon juice, or tomatoes. Such items can be used with a font to make a sauce and clean the pan at the same time. Do not leave acids in contact with the pan for long periods like overnight as they can cause pitting or rust.
3) Even soft abrasive pads can put scratches in the pan when cleaning. If you want an alternative to a plastic scraper that is more durable and heat resistant you can use a wooden spatula made of bamboo.
4) When trying to work out how high to have a burner, and which burner to use you can boil water in the pan and see where the bubbles form.
It is a bad idea to have a gas burner on too high because the hot gasses can escape up the side of the pan and not heat the center enough.
5) Before putting away the pan for a long period give it an extra wash with soap and hot water. Even a thin residual fat deposit can oxidize to form an almost invisible sticky surface. When you get the pan out again you can run you finger over it to make sure it is not sticky, and clean it before cooking if it is.
Great comment--I have a slightly deferent experience for some of these..
1) Just boil vinegar in the pan for about a minute--comes right off. There is no need to use toxic chemicals like barman's friend on any stainless pot, pan or water boiler: vinegar is cheaper, easier and way less toxic. I've never had an issue with pitting on my pans. I finally retired my Tramontana 10 inch that I've had for over 20 years because of warping--but no pitting. I've also had an Emril sauce pan (made by All Clad) also for 20 years and still no pitting.
4) Many Induction stoves do NOT heat evenly and will ruin your pans rapidly. It isn't just gas you have to run this test for.
Thanks for bothering to helpfully reply. Good idea to mention the issue with induction.
1) Stainless steel comes in many different alloys with different levels of corrosion resistance. If the stainless is magnetic it generally has less corrosion resistance. If it is medical or marine grade it has a lot more. Modern All Clad that I have used has a high level of corrosion resistance. My older professional copper steel lined pans much less so. It is worth making sure you buy a highly corrosion resistant (quality) pan because if you cook acidic tomato sauces in them, it interacts with the pan and affects the flavor of the sauce. Not everyone can taste the difference, though, including some people who are food competition judges.
4) Many induction burners are rubbish for the reason you stated and you should not put them on high with some pans because they will warp. I actually currently have a high end Wolf induction cooktop and each of its burners, with an appropriately sized quality pan heats more evenly and quickly than any gas burner I have ever used. I still prefer gas with high end pans for various reasons, though.@@TurboLoveTrain
Man, you are the best! One video and I managed to cook scrambled eggs on stainless steel pan right a way with zero sticking. Just bought that All-Clad pan and never had any experience with it before. I wish you millions of subs - you deserve it!
That’s wonderful! Glad I could help, happy cooking!
Great teaching. I’m returning my hexaclad to Costco and following your advice to get a cooking seriously.
Thanks to this channel, I bought a pair (10" and 12") of Misen SS skillets and have been cooking with them for about a month. The #1 tip to getting them as non-stick as possible is the pre-heat, as you mention. The Leidenfrost Effect is an absolute must. Once I got that nailed, cook and clean up is a snap, and I rarely need to add oil.
Glad I could help
Very informative. I would like add a suggestion. Place proteins at room temp. Placing cold proteins shocks the fibers and they tighten causing sticking and can result in a tougher result.
That’s is an excellent point. Thank you for mentioning that. Cold protein and hot pan do not mix! Thanks for watching. Happy cooking.
This doesn’t make much sense. Do you have any reliable sources on that?
@@RealHogweed i don't know if the fiber explanationis very accurate, but try it out you will see that your results get slightly better
@@mikereisert2803 did you try it with the same piece of meat in the same pan? These observations are usually very subjective. As far as i know the tightening of collagen is a matter of temperature reached, not "shock".
Yes, yes, yes. It's one of those steps-in-between-the steps. Allowing the meat to come to room temp BEFORE cooking, whether you're braising, broiling, grilling or sauteing allows the meat to "relax" its fibers and results in a better cook. PLUS, with large cuts of meat, such as a standing rib roast, you do NOT want to begin the cook with the bones or core of the roast to have ice crystals shooting through the core of the food.
100% perfect SS pan tips. There is a learning curve but once it clicks- your cooking goes to the next level. All-Clad rocks. Buy once cry once… USA made All-clad will literally last forever. I’m a “serious home cook” and have both their original 3-ply and the 5-ply copper core and use them daily. The copper core pans are the best I’ve ever used and are my “daily drivers.” Watch out though- All-Clad does have a cheaper line that is Chinese imported junk. Those are all anodized or non-stick not stainless.
I’ve been cooking for many years & only recently learned about the importance of preheating the stainless pan & heating up the oil subsequently. Great video.
Thanks for sharing!
I have been thinking about upgrading my cookware. Even though I love a beautiful stainless pan, I have always been intimidated by stainless but you give me a whole new perspective. It's not the pan, it's the technique.
Thank you very much.
Go for it!
I did quite a bit of stainless steel research, and ended up choosing the Cuisinart MultiClad Pro. I'd heard it was 95% as good as All Clad at less than half the price. I haven't been disappointed.
I've been cooking on SS for some years now, after having got tired of needing to change my non-stick pans every few years when they wear out and start sticking. It has been a learning curve, but I think I am just about there. Here are a few tips I find useful.
1. Of course, warm up your frying pan before cooking. I use an infrared thermometer to read the temperature of my pan. Infrared thermometers do not read SS temperature accurately, but they are consistent in their inaccuracy. So I know that on my main SS frying pans, when my IR Thermometer reads 90°C, when I add the oil it will measure 180°C which is perfect for frying meats. IR Thermometers can't read temperature of SS, but surprisingly, they can read the temperature of transparent things like oil and glass.
2. Get a flexible metal fish slice. They are not just for fish. Meat often will sticks a bit to the pan, fish in particular. When that happens a fish slice, which is very thin, will allow you to tease the meat off the pan. It's an invaluable tool for me. Even with sturdier meats like steaks, sometimes they stick and when they're ready, they're ready and need to be teased away from the pan. Perhaps it happens to me more because I like my steaks fairly rare, so they don't always have time to release naturally.
3-A. I bought Bar Keeper's friend about a year ago because I heard so many good things about it. And for some things it's invaluable. But for SS, I found two alternatives that I prefer because they are not as abrasive of the pan, so won't ware out the metal, and don't contain aggressive chemicals. Normally I use gentle non-stick sponges for cleaning. However, for burnt on oil marks that build up, particularly under the pan, I use the scourer end of a normal (not non-stick) sponge. It is aggressive enough to give a good deep clean, which I don't need often.
3-B. Sometimes you also get white marks on SS from frying meats and things. Not sure what causes it, but using a bit of vinegar along with normal soap and water seems to bring the pans up to shiny new, and for some strange reason also makes them a little less sticky on the next cook????
4. When washing things up, I usually wet everything to allow the water to soften any stuck on food bits (after having used hot water to deglaze the pan as much as possible while the pan was hot). That includes giving the frying pan a soaking. I place it at the back of the wash so that the water gets a chance to soak into all those bits. When I finally get to the pan, cleaning is usually a cinch.
5. And yes, when frying eggs, use butter. I like your advice to use oil also. I tried it out to see and it seems to work very well. Thanks 👍
I hope these tips as well as the video help out those new cooks trying to get those Stainless Steel frying pans to work for them. I now love them. In particular, I love to be able to use much higher heats than I would feel comfortable with on non-stick. No max temp on stainless steel! And they work on ceramic hobs, which is often what you find in rental homes here in the UK. (I've struggled with CS because it doesn't conduct heat well, so doesn't distribute heat well from a ceramic hob, and Cast Iron is heavy and rough and will scratch your hob).
There are other tips I've learned, but these should get you pointing in the right direction.
Happy cooking!
Very cool, thank you for the detailed comment. Happy cooking!
3b is calcium
I got the white marks that you‘re talking about at 3B after cooking chilli con carne with it. So I guess it’s from some beans that got stuck to the bottom. But like you said, using vinegar mixed with water cleaned the pan like new. Thank you so much for all your tips. Much appreciated! I just got my first ever SS last week and I’m really struggling to learn how to use it 😅
@@indignitory I'm glad you found those tips useful. I hope you enjoy your new SS pan. There is a learning curve to using them for sure, so be patient with yourself and don't beat yourself up if you mess up a few things along the way while you are learning to use it. But you'll see that once you get it, you'll get it.
The funny coincidence is that last night I just made chilli con carne too! I hope yours came out nice.
Feel free to get back to me if you have any questions. In the meantime, Happy cooking!
@@indignitory I just came across this RUclips video tonight which I thought you would also find interesting/useful too. It explains how to work with SS pans.
ruclips.net/video/c_33r_63jp4/видео.html
I tried her technique of frying an egg in oil, which I would have expected to stick, and it really didn't. Well, maybe a tiny bit, but with my fishslice it released so easily that I consider that as not a stick. Anyway, I thought it might help you along your journey of learning to cook on SS.
I got new induction cooktop. I use it ALOT more than I used my old halogen cooktop. So now I gotta practice with my stainless, and my cast iron, and my non-stick. SO MANY POSSIBILITIES. So many meals to cook. Your video helps a lot. THANK YOU!
I’m glad I could help. Happy holidays!
I just got a set of henckels 3 ply. Very nice, hasn't warped or anything yet. Holds heat so well.
Cast iron skillet,hands down BEST!!!
This is the BEST informational/ educational on the importance of heat control when cooking anything. Really. These “rules” apply no matter the quality of the pan. All my pans are high end and I have to say that does make a difference. High end cookware is a little more forgiving but the same rules apply. I wished I knew this years ago. I’m enjoying cooking now. Also, I’ve been able to cook eggs with just butter no oil perfectly. It’s in temperature control of the pan, butter and getting to know the sweet spot of your stove. I just learned this too. I’ve also learned that I’m incredibly inpatient. You have to be patient when cooking. Things can go wrong really quick. Lol. Thank you for the great video 😊
Lol, very true. I’m not the most patient guy but I’ve learned the hard way.
This is the BEST informational/ educational on the importance of heat control when cooking anything. Really. These “rules” apply no matter the quality of the pan. All my pans are high end and I have to say that does make a difference. High end cookware is a little more forgiving but the same rules apply. I wished I knew this years ago. I’m enjoying cooking now. Thank you for the great video 😊
Thank you for watching. I’m glad you found my video helpful and accurate. High quality pans definitely have a advantage lol but the fundamentals are long term. Happy cooking
Really packed with usable information! Thank you
Thank you. I’m glad you enjoyed the video. Happy holidays!
Tom, what a great video! First of all your personality shines through and I love that you are very professional and kind with your words. All this information is very beneficial! Thank you! 👍🏼
Thank you so much for the kind words. I’m glad you are enjoying the channel!
Love your explanation, composed and clear!
Thank you so much for the kind words. Glad you’re enjoying my videos. Happy New Year!
Great tutorial, thank you! I recently traded in my non-stick cookware for stainless & it’s definitely been a learning curve although I’m really enjoying cooking with stainless. When cooking eggs stainless, I started using ghee (clarified butter) which has a very high smoking point compared to regular butter and IMO is stainless cookwares friend.
Thank you! Glad you enjoyed the video! I actually just made a short video on ghee. Totally agree! ruclips.net/user/shorts198fi-3NqUU?feature=share
Remember guys, all Ghee is clarified butter but not all clarified butter is Ghee. It must have the milk solids toasted a bit to be Ghee.
This may be the best and most well explained video yet on seasoning stainless steel pans.
Thank you. Glad you enjoyed it
Dude this was fun to watch w your good energy, you are a natural teacher and obviously love to cook. Keep em comin bro
Thank you! I appreciate that! Happy cooking
Tom, I love you mentioning the "shake test" for knowing when those proteins have caramelised, indicating that your food has self-released. Otherwise, people ask, "how do I know it's self-released without [fatally] trying to move it?!!"
I have several ALLCLAD skillets and saute' pans that I purchased many years ago. They are great pans and are extremely versatile. Their upside is they can take a lot of high heat without warping and the stainless steel contacting the food does not react with acidic foods. As I see it, professional cooking is different from amateur cooking. A professional needs to get the food out as fast as possible and meet a minimum quality standard. A serious amateur cook strives to achieve the highest meal quality regardless of the time spent to prepare it. A professional chef cooks at a high heat to reduce the time involved in the cooking process. Cooking meals faster is the difference between keeping and losing customers. For an amateur cook, like myself, saving extra minutes per meal is unimportant. Professionals prefer their pans to meet the constraints under which they have to work. Their pans need to survive under extremely high heat settings and still be light enough to flip the food in the pan. Aluminum and carbon steel pans are far and away the most popular pans in professional kitchens. The thick pad bottom pans that professionals don't generally use are prone to warpage and damage at extremely high cooking heat. They don't hold up under professional use. That said, at low cooking temperatures, they are unbeatable and out perform other pans; even ALLCLAD. . At a low flame cooking a thick sauce, the thick bottom stainless steel pans produce an even bubble pattern and will not burn the sauce. Cooking at a low flame setting does not burn the food nor does it warp or damage the pan. Taking longer to cook food at a lower temperature setting takes longer but produces a better tasting meal. Because the pans are stainless steel they don't react with acidic ingredients in the food.
david
Thanks for sharing. They all have there place in the kitchen and I love switching it up from time to time. Keeps things interesting. Happy cooking
Speak for yourself. I want to spend as little time as possible cooking/cleaning as possible. I have more important things to do.
Another tip is to use the Maillard reaction, which, put simply, is not to turn your proteins too early; let them brown and break away from the surface naturally.
I love cooking with my cast iron skillet. Oh man ... now I know how to identify and use a high quality stainless steel skillet. Going to get one soon. Many thanks for this detailed instructional video.
Thanks for watching, check out my playlist on SS. More videos to come soon
Very informative and well presented. Love the info along with the lessons to be smarter in the kitchen with all 3 skillets.
Glad you enjoyed it!
thanks for the video, Ive always had a non sticky pan and was always afraid to buy anything else based on all the horror stories I heard about food sticking to the pan. Now I love my stainless steel and pan and never really use my teflon anymore
Glad I could help!
Dude you do such a great job conveying information.
Glad you think so! Thanks for watching!
Very informative..nicely presented. Great visuals. Thank you.
Glad you liked it!
Pro tip - make scrambled eggs with ghee instead of butter, because it has much higher smoke point. You can add a bit of butter for flavor in the end.
For new cooks, pay attention to the type of oil you are using and their smoke point when you are working on your temperature control. As mentioned butter smokes at a lower temperature than vegetable oils. Charts are available online that list these temperatures.
What I had to learn about 60 years ago was to turn down the heat. The pan was steel, so I cooked everything on high and everything stuck. One of my mother's friends wised me up and taught me the water droplet trick. A very good video! Thanks!
Thanks for sharing!
Great videos! I've had good luck with disk-bottom stainless skillets that I bought from a restaurant supply store. Works great with a glass top stove, I think with gas there could be some scorching on the sides. I have one of those Ikea Sensuell skillets as well, and that works well too.
Thanks for sharing your experience. Good point about the stove tops. There’s a lot a variable to consider. Glad you liked the content. Happy cooking
Hi I am new to your RUclips channel and I think It's AWESOME! Thanks for all of the valuable info that you pass on!
Thank you! I’m glad your enjoying the channel and you find it informative. Makes it all worth it when I read comments like this. Happy cooking!
Thanks for this info!! I just invested in a 5 ply stainless after years with a trusty cast iron. I love the way my cast iron sears but between the heavy weight and maintenance, I'm looking forward to upping my game a bit with a new high quality pan
No problem. I’m glad the video was helpful. Hope the new pan treat you well. Happy cooking.
I learned quite a lot just now. thank you!
Glad it was helpful!
So useful information, thank you so much!!!❤
You’re welcome. Glad you liked it
Thanks for the tutorial I learned
No problem. Thanks for watching
Wow. Just discovered and love your channel. Didn't understand the benefit of stainless-especially fond-until I reviewed your videos. Now I can't like without them.
Thank you! Glad your enjoying the channel!
Just got my first set of stainless steel pans, definitely a learning curve, great videos 🤙
Have fun!
Very informative video.
Glad you enjoyed it
Thank you for this video. My husband hates our stainless steel pan and will only use the non-stick pans, even though they are scratched and gross.
I personally love the stainless cookware and it's my preference, unless I'm making something that really needs the cast iron.
Glad I could help! Thank you for watching.
Great tips! Thanks!
No problem. Thanks for watching
Great advice! I have been cooking with stainless steel cookware (Salad Master) for 50+ years. I've found the best way to clean the pans is with a wet paper towel & Bon Ami cleanser. It doesn't scratch & will make the pans like new! I also use it on glass bake ware.
I’ll have to try that. Thanks for watching!
Great clip. I use a stainless steel skillet and I found the easiest way to wash it is to let it soak with hot water and dish soap for 15 minutes. Everything washes off easily.
Yep same here. Doesn’t matter how badly food is burnt on. I just let it cool, then put it in the sink with very hot tap water and dish soap, then walk away for at least 20 mins. Come back and it cleans so easily.
Really helpful video
I’m glad I could help!
Another option is to get lucky and on two separate occasions find an 8"&10" all clad for $6.99 each at a thrift store. When I found them I found myself looking around like I was gonna get mugged before I got out of the store with them. The 10" needed a good scrubbing with baking soda and Scotch Brite, no way around it. The 8" was spanky new.
Good advise!
You found a cpl gems 👍🏼
I have a set of super cheap walmart stainless steel pots and pans ($25 pre tax for 3 pots, 1 pan and 3 glass lids) and they work surprisingly well. There have been cracks around the rims of all the pots and pan (which probably could've been prevented by not overheating like I did), and there's certainly a learning curve to it, but once you get used to the temperature and oil control they work soo well. I use the pan to fry eggs and many other things, and I kinda prefer it to my cast iron skillet because it's much lighter and easy to maintain. Also if there's any burnt mark just sprinkle a bit of Barkeeper's friend and give it a good scrub, it'll become shiny like new. While I certainly hope to afford All Clad's cookware one day, so far the set has held up well and there's a special satisfying feeling when you make great meals out of a cheap pan.
Thanks, great advice and kind regards from New Zealand.
Glad you enjoyed it
Thanks for info. 👍👍👍👍👍👍
You’re welcome. Thank you for watching!
Thank you! Goodluck
Excellent video on all levels! I purchased our all clad 3 ply set in 2019 based on quality reviews at the time and it’s nice to see my decision validated in objective user reviews such as yours. I will start by saying my all clad is basically indestructible. I used it on my induction single hob outside every night for two years searing steaks and salmon and tuna steaks on the highest heat searing for 3 minutes a side. Lots of smoke, outside, no problem. Dinner was done in less than ten minutes. I loved the induction so we just got a Frigidaire induction and it’s great but now I have to learn to actually cook by using lower heat and longer times. I scrubbed up the pan using bar keepers friend and got it back to shiny whereas a cheap pan I’d probably have to throw away. Great advise on preheating pan with olive oil and butter before cooking. Now I’m doing everything indoors. Lower heat, less smoke, cleans up easy and basically great results while still learning. Thanks again for a great video. Easy to watch and listen too. Minimum music, maximum information.
Thanks again for the nice comment.
I bought all but one of my All Clad pre-owned from folks who didn't know how to use it. I love them all. I still have a 70yr old cast iron pan I use for certain meats. That pan is so well seasoned, I regularly soak it in the sink over night with no issues. The only non stick I use now are a couple $4, 8in, pans from Walmart for eggs and stuff like that. They have lasted over two years. One I scratched the bottom of to remind me it's not that good anymore, the other, with a tad bit of butter, is perfectly fine for eggs. I have contemplated a carbon steel pan, but not sure what one I want to try. In the mean time, I am very happy with what I have.
Music is a distraction. Definitely not needed.
Thank you so much!!
No problem! Happy cooking
Barkeepers fruend for cookware or stainkess steel is amazing for making those pans look great
I use a Vollrath one piece stainless steel skillet. Vollrath makes cookware for restaurants. I got it at a restaurant supply store. I have had my skillet for years.
Might want to mention the Mercury test so beginners can know when the pan is at optimal temperature based on what the water does when you sprinkle it into the pan. A game changer for cooking in stainless steel pans.
This video was already too long. I made a separate video covering preheating. Check it out.
Learn How Properly Preheat Your Pan With These Simple Methods
ruclips.net/video/MH7JMXWSgv4/видео.html
Thank you for all the great tips. I want to use stainless steel for some summer cooking on my induction cooktop to avoid adding heat into my camper trailer.
Glad I could help!
Awesome video, I am truly learning a lot of tips from you and I plan to purchase a stainless steel “All Clad” skillet in the near future for date night cooking with my wife. Thanks Bro!
Glad to help
Now I understand why my parents push me to have some more lessons for English language! I can t understand all that you sayed😂😂 but this little that I understand i think will help me and with some pactice i will find out!
Nice video and good tips and i know that behind of this video it s a lot of work and personal time!
I ordered the d5 it s more heavy than d3?
It s ok that i bought that d5 or i had take the d3 what you think? I m not professional cooker!
If i preheat the stainless steel skillet with the oil in this will be create sticky mess?
Nice All Clad. I have the same one.
Wow! Thank you! I needed to know these things. I didn't know what I was doing wrong. I had quit using mine and went to nonstick and my iron one's
I’m glad I could help!
I have a pretty complete set of All-Clad cookware and have been using them for years - mostly I do stir-fry style cooking which naturally is suited to these pans. Lately I have become aware of a lot of pre-prepared frozen items which include gyoza, a favorite of mine. I cannot yet get them not to stick in my All-Clad pan -and they are so delicate that about half are torn apart by the time i get a nice crisp on the gyozas. I saw your video on the three types of pans and went out and bought a cast iron pan, seasoned it and found it does the gyozas perfectly - good crispy bottoms and no stick if the pan and oil are pre- heated. Another reason i picked the cast iron was my love of corn bread which i can do in the cast iron pan. I also have corn cob relief molds for corn bread sticks which are cast iron - those i like a little sweet ( honey) with cranberries or apricots. A half apricot cooked on top of the corn bread stick is a nice touch
Glad you enjoyed my videos. Each pan really has its place in the kitchen with their individual pros and cons. Sometimes, SS pans are just not the best choice. I’m glad you have found better success with cast iron.
I have a 70yr old Griswold cast iron. I enjoy cooking with it as much as my All Clad.
Tom...looking to "up my game" which is going to take a lot of upping :) Overjoyed I found you!!!
I’m glad your enjoying the video! Happy holidays!
Great video just bought an all clad SS at TJ MAXX new beginner here so we’ll shall see.
Stay with it. You’ll do fine
Thanks for this video! Timid newbie glad to learn new things!
No problem!
Same here! Two days in and so far so good (using Barkeepers for cleaning pans).
Thanks!
That's very kind of you! Thank you!
The old Revere Ware stainless steel copper bottom skillets work great for me.
Thank you for sharing I just bought some dalstrong ss pans I really looking forward to learning something new
I’m glad I could help!
thanks so much!
I love the advices very usefull
Thank you for watching! Happy cooking
OMGosh! This was so informative!! You are awesome! I just got for Mother’s Day a set of Cuisinart pots and pans and they stick so bad! But I’m ready to step up my game thanks to you! God Bless!
I'm glad you found this video informative. Check out my other playlists on SS. Happy Mother's Day to you and your family!
@@tomwadek I’ve been binge watching your videos! I wanna learn how you make sauces with the SS pans. Thanks for responding!
@@lorettahaun8421 Your wish is my command ;) ruclips.net/video/TtbhCXC0KA4/видео.html
I use the boiling water technique to clean the pan, however I haven't found a silicone spatula to always be successful. However, I am old enough to have grown up in the days when the choice of implements was either metal or wood, and unless I am cooking something where the flexibility of silicone is helpful I actually prefer the rigidity of wood, and a wooden spatula is just perfect for scraping off the bits from the bottom of the pan.
I always use the minimum amount of water, and unless carbonised (rather than caramelised) where appropriate, it goes back into the dish to add a little extra flavour.
Great info! Thanks for sharing. I prefer wood too but I do also own a silicon spatula. Thanks for watching.
Great video! Definitely earned my subscription 🙌
That’s wonderful, thank you for the sub! I’m glad you enjoyed the video. Happy cooking
@@tomwadek You're welcome; I made great chapati to go with my guacamole due to your instructions. Indeed happily cooking 🍳 and a yummy cultural infusion 😋
@@theearlybird365 that’s great to hear! Keep those tasty dishes coming!
Thanks for the tips! I think I ready to season and use my new stainless steel pan to make my Jamaican liver recipe 😊
Glad you liked the video. Sounds lovely. Happy cooking!
I hope you do most of the cooking at home because you sound very passionate about it and your wife only cooks her favorites for fun.
This video help me to understand stainless pan. I just bought a new pan & a pot.
I hope they work!
Glad it helped. You may also find my playlist helpful. I talk about cleaning, seasoning, and temp control.
ruclips.net/p/PLo3QpFeM5ior8rRSWdC2Wzl_FqXb4RfD2
Surface thermometer for temp control and bar keepers friend for cleaning.. 2 huge tips I was given
Those are good tips!
Thanks for the tips I bought a cheap one but it works perfectly 😊
Great to hear!
Great clip
Thanks for watching!
idk man, im here because im looking at a stanley fry pan for me to take with me to fry the fish i catch while im out fishing for a quick lunch/supper heated off my iso coleman peak 1. something that has a foldable handle and is small enough to fit in my bag for those long hikes to those hidden spots. there is a welded spot and is 3 ply, as well as aluminum in the center but it's nice to know and learn these things to prevent a horrific mess.
thanks
Outstanding 👍🏻👍🏻
Thank you!
Great tips I have cast iron and stainless pans and pot but also have a good set of non stick as well. I learnt the had way slow heat up the pans don't put them on a burner with the temp max to heat up the pan medium to medium low is more than enough to heat the pan then adjust to the temperature you will be using I use a digital inferred thermometer. Oncevi got that I found I didn't over heat the pan and it taught me lower dial set of the cook top was all I needed very few things need medium high and even less needs high. This is very important tip for non stick coated pan. But it still true for all other forms of cookware. I haven't invest in carbon steel other than a wok. However I do like using a wok to cook in. Sometimes the hardest thing for me to decided is what type of pan will I use tonight. But I have I can get great results with any of they with tips like you pointed out. I like using stainless the most when cooking high acid foods like tomatoes or the high use vinegar as it doesn’t react with the metal as cast iron does thus keeping a metallic taste from entering the foods. Also where the acid has affected the non stick seasoning of my cast iron, which caused me to reseason my cast iron.
That’s wonderful. Thank you for sharing your experience. I’m working a a video that will go over techniques to properly preheat a pan. Should be out soon. Thanks for watching and happy cooking
If you just bought an All-Clad you (should) know all these and many more tips... but I do appreciate the shout out 👍
A lot of people don’t. Honestly, there was a learning curve for me too but it’s was mainly because I was use to CI for so many years.
I got married in 1991 and one of the gifts was a Farberware set with the aluminum plate on the bottom. In the intervening years I've acquired several high-end stainless steel pieces -- a 3-ply 12" saute pan, and a 5-ply 3 qt saucepan and 8" skillet. While I love those pieces, particularly the saute pan that fills a gap in my kit, I have to say my Farberware performs just as well. Not almost as well but indistinguishable. My most used stainless steel to this day is my 6 qt stockpot for soups and stews. Dead even heat distribution and has taken a beating for over 30 years without skipping a beat. I also have an aluminum plate Cuisinart 1.5 qt saucepan and matching saucier with a lid that fits both and again, excellent performance.
Bottom line, you don't need to spend all that money on higher-end stainless steel, just like you don't need boutique cast iron or French carbon steel -- the only cast iron and carbon steel you need is Lodge.
I just bought a set of Stainless Steel Cuisinart cookware. Hopefully all of your methods will work with these since they do have to base piece attached at the bottom. Thank you so much.
Did it work?
Yes! It worked very well. Thank you.@@tomwadek
You are a legend. Very nice, detailed description with additional information for even less skilled people in the kitchen.
Are you a chef or a metal foundry expert?
🤪
Thank you for watching and the very kind words. I’ve been around the restaurant business my entire life. My dad is well know in the Los Angeles restaurant scene and I was fortunate enough to have been raised in a cooking environment and shadowed some very talented chefs. I’ve picked up a thing or 2 but I wouldn’t say I’m a chef lol. Thanks again.
tom love your videos brother. had to sub for your tips and tricks! what do you say about the bottoms of pans, cast iron and stainless steel? do you take a lot of care with them?
Thank you for the kind words. I honestly beat up my pans quite a bit but I have made some videos regarding keep them clean. Check this one out: How To Clean Stainless Steel Cookware | Baked On Grease Stains
ruclips.net/video/UIheh9IqeG0/видео.html
Bar Keeper's Friend is a must with stainless steel cookware. Just be sure to dissolve it with water or it can scratch. I also like the Scrub Mommy sponge/scrubber. Thanks for the tips. I have tri-ply SS cookware but tend to use nonstick because it's easier. I need to take the time to learn. That chicken and beef looked incredible--now I'm hungry!
Happy to help and good advise on bar keepers friend! Thanks for watching
Took u 11 mts to get to the point, yr good looks made it worth it
Great video. I have a cast iron skillet and a carbon steel skillet and a "diamond " coated skillet. I stopped using them because I'm not dealing well with the iron (iron overload) and the diamond skillet I don't trust. I decided to get a 5x5 stainless skillet from all-clad for my health. Thanks again for your insightful video.
Thank you, happy cooking
Seasoning.
Most people don't realize you can SEASON your stainless steel pan:
-Clean pan, dry, heat on burner
-Oil pan interior thoroughly and liberally, heat to smoking, cool pan
-Oil pan, heat to smoking, cool pan
-Oil pan, store.
I can cook daily for a month or more on a seasoned stainless steel pan and it's nonstick.
Between uses, I just wipe clean with a paper towel, maybe do an oil/heat/smoke/cool/oil before storing.
If food sticks, I fill with hot water, leave to soak, scour with a metal scouring pad (NO SOAP EVER!), then re-season.
Totally nonstick in use, even with fried eggs or a drippy grilled cheese sandwich.
And yes; I usually heat oil before adding butter preparatory to frying.
Great presentation and illustration. I've been using All Clad cookware since 1996. Now this year (2022), I found a better maker of stainless steel cookware. And that cookware maker is Demeyere. I've bought two of their 5-ply skillet/fry pan and their "Industry" 5-ply Dutch oven. This cookware is made in Belgium, and it is very high quality. I will be buying more of their cookware in the following months. Purchasing Demeyere cookware on Amazon, is probably your better bet.
Yeah Demeyere is one of the best high ss manufacture out there. Thanks for sharing
I can totally respect you thoughts on All Clad, but I must say. I am considered low income. I saved and bit the bullet, and bought a set. You only buy it once, and you never have to buy it again. You pass it down! Totally worth the investment!
I agree, long term, it makes a lot of sense. Happy cooking!
My stainless skillet is Demeyere industry 5ply. I never tried to keep it scratch free because it’s not my baby, it’s a working horse. I love it to bits and I learned how to use it quick enough and it’s perfect for the functionality I need out of it. It’s the 9 3/4 inches and I am playing with the idea of getting a Demeyere 7 ply 11 inches because my 12” cast iron skillet is a size I rarely grab- that’s when we have guests. I think a big cast iron skillet would be a bad investment for me and the triple induc sound cool for a big pan. I know you said one pan is enough but I am not sure about any other material on induction at that size.
Your pretty spot on brother, I postulate that your SS is , as a French steel and a cast iron, can be seasoned and capable of being made " non-stick".
Using the same technique as you would the previous you can apply a patina to Stainless Steel (SS).
Use salt at the end to polish the surface and fry some scrambled eggs in the pan to assure that the patina is evenly distributed and .....Ta-Da a non-stick SS Skillet
Clean out the pan the same method as a cast iron
Great video! RUclips threw this one at me for some reason, maybe because I've watched some smoked ribs videos lately, between my favorites, chess and physics. This guy is really good at explaining technique, which is critical.
The only thing I might add, is that one way to increase your margin of error is to spend some time with a brillo pad, (I cut mine into 1/4 pieces to use) and thoroughly swipe out the interior of the stainless pan: it creates an oddly appearing polished surface, but really works for getting close to non-stick performance on stainless, and also works on aluminum Boy scout mess kit pans which are notoriously difficult to deal with especially with a bunch of 13 yr old scouts. Ted Hanley
Thanks Ted. I’m glad you liked the video and great advise on the Brillo pad