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
@@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.
@@coldpressedmedia 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.
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
I have a 12” stainless skillet with the welded on bottom that I’ve been really happy with and used for close to two decades. By a company called “Real Kitchen” if anyone’s curious. I don’t doubt that the solid construction is better. If the welding on mine fails someday, and the bottom literally drops out, I’ll be shopping for an All Clad or equivalent skillet. I can afford to now. But I really have been super happy with this skillet. I can vouch for the sauce making using the “fond”, a word for it I only just learned in this video. I always called it “all the yummy sticky bits”. I even make sauce from the “fond” from burger patties. Some good quality beef broth, a little wine or vinegar, some thyme and a bit of butter; simmer till it reduces to an almost syrupy texture while constantly scraping the pan with a wooden or bamboo spatula. Pour over your burger patties…. UN. FRIKKIN. REAL!!! Edit: Oh yeah! And, these things are great for sautéing or braising veggies.
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
@@shawnhester1711 Citric acid is even better because you do not risk rusting the pan and it even makes the pan more rust resistant. The vinegar is fine if you do not leave it sitting in the pan for a long time.
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.
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.
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.
@@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.
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.
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.
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.
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!
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!
Thank you very much for this informative video! I just replaced my inherited, worn-out, non-stick pans with brand-new stainless steel. It took me a while to choose which type of material to buy, and I eventually settled on stainless steel for its non-toxic qualities (versus non-stick), light weight, all-around utility, ease of clean-up. I tried to use my one cast iron pan for years, but it was so heavy and such a hassle to maintain that I haven't touched it in years. Other review videos taught me to shop for tri-ply stainless steel, but no one fully explained the importance of getting a one-piece design instead of a welded-on bottom made of a different material. And thanks to your sound test (knocking on the sides and bottom), I was able to confirm a minute ago that my brand-new stainless dutch oven and sauté pan are exactly the right type, just as advertised. What a relief! Incidentally, I purchased each of them for around your personal threshold of "cheapness," from a restaurant supply store (around $72 each). I haven't cooked with them yet, but they seem to be perfectly good. If they're terrible, I'll know to buy something pricier in the future--though I'll have to save up for them.
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!
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
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!
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.
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!
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.
Years ago I trashed a stainless steel 12 inch skillet that had came with a " bargain set" and we neither knew anything about the preheat boiling water method as shown.Gave $80.00 plus for postage for a new misaro ( definitely miss spelled but daughter recommended as good but on the lower cost but still a good SS skillet Believe your instructions are going to be great and I will need to practice but will enjoy this new 5 ply skillet . Big THANKS for showing
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.
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.
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.
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.
If you have accidentally heated your stainless steel “beyond the fond,” and end up with burned on residue - simmer water and baking soda in your covered pan for awhile. This might take an hour or longer. The burnt residue will be easy to remove. I’ve salvaged a few pots and pans this way. Thanks for your helpful tips, I love my stainless steel pans as much as I do my cast iron and carbon steel. They each have their specific uses.
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
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!
Interestingly, I’ve been married 53 years and have only used stainless steel pans the whole time until about 10 years ago when I bought some cast iron fry pans. I had a big learning curve and prefer my stainless steel pans😀
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.
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 😊
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.
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
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
I was new to the stainless steel frying pan its not a 1 piece but it is a high end domestic home one roughly $100. One tip i want to expand on is the water drops on the pan... rather than flicking lots of water on it, try putting a large droplet in the pan, it should be rolling around like a mercury ball. If it doesn't ball and rolls around and just frizzles dry it's not hot enough... if it fizzles and breaks into more balls its way to hot. So if it remains a single ball and rolls around the pan and doesn't break fizzle out straight away you know you've hit the sweet spot... have had no issues cooking bacon or eggs without using tons of oil literally like 2 tablespoons at most and it did not stick. So what I have been doing is putting the pan on the heat on max temp for about a 30 to 40 secs and then dial it back to low to medium (depending on what you are cooking) let that go for another minute then do the droplet test, get the perfect little ball that rolls around the pan. Then add the oil, i do recommended using a neutral high smoke point oil if you are cooking protein and olive oil on low temp cooking... I then let the oil sit and neutralise in the pan should only take 20 - 30 seconds or so. You are then good to go. Definitely recommend clean up straight after cooking... the small amount of water and a heavy duty brush is the way to go!
Thanks for the feedback. Check out this video I did on preheating. Definitely agree with you. With ss, it’s very important to follow the fundamentals. They can be used to make almost anything! Learn How Properly Preheat Your Pan With These Simple Methods ruclips.net/video/MH7JMXWSgv4/видео.html
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?!!"
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.
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.
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.
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.
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.
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
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.
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.
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
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.
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
I've been using my stainless steel pots and pans for 50 years with a couple of non sticks but I learned a trick awhile ago and am using the steel frying pans alot more now. Cut a piece of parchment paper that will fit in the bottom of the pan, put in some oil then press the paper into the oil brushing out any airpockets, put abit more oil on top . Everything from salmon to chicken, fried potatoes or anything with a coating comes off beautifully browned and crisp and clean up is a snap. Wish I'd know about this years ago .
I found your video when I was searching. How to fry omelets in stainless steel skillet without sticking. I’ve had my stainless steel pots and pans for over 25 years. I didn’t understand why one time I made omelet’s they would stick and the next time they didn’t. You explained this very well. Thank you for all of your information. One thing that really bothers me and it shouldn’t because it’s not mine is : How come you don’t clean the outside of your pans and skillets like you do the inside? I clean every square inch of mine every time I use them. They still look new except for the inside scratches from stirring.
Hi there, I was purposely letting the outside get dirty for an upcoming video on how to clean baked on grease. Actually, it will be released on this Sunday
I have a carbon steel skillet I bought for 15 bucks, labeled as "cast iron". Immediately noted it was a heavier gauge carbon steel, nost cast. It had some weird metal treatment/coating I wasn't sure about so I got it hot, and poured vinegar into it to etch off anything weird. Seasoned it well, and it's become one of my favorite pans. I still use my stainless and cast iron on occasion though.
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 just ordered a couple of stainless steel skillets as I'm trying to completely get away from non-stick. I have an array of cast iron pans, and I use one or more of them almost every day. Am feeling a little daunted at the prospect of stainless. Seems like you have to use a ton of oil/fat to cook with them. But I've been reading up on tips to mitigate sticking, so we'll see!
Stainless steel skillets is my absolute favorite. I have tried carbon steel and cast iron, and I did not fall in love with either of them. I have tree different stainless steel skillets.
@@keirayau2111 this video my also help. How to Make Stainless Steel Pans Non-Stick Using The Leidenfrost Effect #Shorts ruclips.net/user/shorts5DOtB-j4EA8?feature=share
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.
Bought the wife a t-fal 3 ply stainless steel "pressed" cookware set and we love them ...Now.... It takes a while to learn how to cook in them. We hated them at first. We wash ours in a dish washer and here's a pro tip for you my man.... You want that beautiful shine back on your pans???? Get yourself a wheel cleaning kit for your car and use rubbing compound with a drill!!!!! I promise you, those years of burn marks WILL disappear!!!!! I clean the wife's like this every so often.... I even cleaned the insides like that sometimes so we can rewash and then reseason them! Makes a world of difference.
I grew up coking with stainless so I never knew how to explain the feel you develop for gettig it to act like non stick . I use the simmer liet cool dump the gunk out and quick wash method for cleaning my cook ware and all of it even my nearly 30 yearold good pan still looks almost brand new. And Hydrogen peroxide is great fro cleanning em too.
Hello. I use an induction cooktop. I have a feeling the added layer at the bottom of some of the pans/skillets helps for heat generation and more constant distribution throughout. Have you had any experience with that? Additionally, on lower settings, the power comes and goes intermittently on induction cooktops. The added thickness may help for more continuous heat distribution. Thinner materials reflect the intermittent pulses inside the container. Thank you Ashveen
so when youre cooking using stainless steel, heat the pan and oil, and after preheating it, reduce the temp based on the food you want to cook? I just started cooking and all my wares are stainless steel, so im really excited to try this
Really enjoy the learning points you give; I'm over 50 and we've ruined/given away a set of older stainless cookware. Lesson finally learned. Thank you again!!
Glad it helped. You may also find my playlist helpful. I talk about cleaning, seasoning, and temp control. ruclips.net/p/PLo3QpFeM5ior8rRSWdC2Wzl_FqXb4RfD2
Thank you for your video. I would love to get my hands on a proper stainless steel skillet. Something like All-Clad, Demeyere or De Buyer Affinity. I only have acces to a cheap stainless steel skilled. Luckily, the ground plate is thick enough, it could store enough heat. When I get it at temperature, it works non-stick. I use my stainless steel skillet to feel the temperature with the hand. It took some time to me to understand how to get the stainless steel skillet non-stick. My carbon steel skillets are much better quality. But until I understood how to get temperature right, their patina were a big mess. I had to re-season it after I use them only a few times. With enough temperature, the patina of my carbon steel skillets keeps intact for a long time, becoming much less maintenance. This is how a cheap stainless steel skillet helped me to improve my understanding of carbon steel skillets.
Thanks for sharing your experience. I’m happy to hear you were able to better understand and practice with your ss pan and it helped you also understand the fundamentals of other pans. It sounds like you are doing great. Thanks for watching and happy cooking
I've been going down the skillet/pan rabbit hole lately. Have learned a lot. For the last while now my cast iron has been my go to for most everything. My Teflon pans always turn to crap and now I realize why. Apparently acidic foods break down the Teflon. So looking for a skillet that is good for acidic foods brought me to the stainless steal pan. I've had nothing but bad experiences with them in the past and this video pretty much explains why. He sold me on the All-Clad 3ply and it's $100 on Amazon now. Just trying to figure out whether to buy the 10inch or 12inch(strangely both the 10inch and 12inch are the same price). I primarily only cook for myself so the 10inch makes since but the 12inch would be good for batch cooking/multiple meal prep/spaghetti sauce... I think the determining factor is my stoves largest burner is 10 inches and I've read you shouldn't put a larger pan on a small burner... Considering all this I think the 10 inch is the winner.
Acids and acidic food do NOT react with Teflon - Teflon is almost totally inert. The big problem with it is that very high heat causes it to start breaking down. But if there are scratches through the Teflon coating, even if not visible to the unaided eye, acidic foods can react with the aluminum that is usually the metal used for the pot/pan. When the underlying metal is corroded away, the Teflon flakes off.
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! 👍🏼
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.
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.
Also: Stainless can be seasoned. Yes, it's true! Light coating of high-smoke-point oil, keep on burner until smoke appears, turn off; repeat 2-3 times and you're good to go! Amazing difference in non-stick properties, but still respect timing+temprrature angles for the magic to unfold.
Hi there, I actually have a video on that. Enjoy! Does Seasoning A Stainless Steel Pan Make it Non-Stick and Easier to Clean? ruclips.net/video/0l9SAFMUuLE/видео.html
@@tomwadek Awesome! I'd disagree on your conclusion, tho... I've seen a BIG difference in cooking and cleaning a properly seasoned ss pan. In my case, a cheap Farberware (welded bottom) 10" that became my daily driver for a long while. 1) clean and *polish* with bartender's friend... 2) warm up pan a bit, apply very light/thin Avocado or REFINED Olive Oil (much higher smoke point that plain)... 3) heat to smoking and turn off. Cool and repeat a few times... and this thing became shockingly non-stick. Applying timing+preheat, of course. So IMHO *properly* seasoning SS makes a huge difference...but takes time, experience, and practice to nail. This guy's delivery is a hoot but the details are spot on: ruclips.net/video/ufWzumLOFA0/видео.html - this is where I finally got the basics to work properly.
Thanks again for these very informative videos. I've had so many problems getting SS and CS to cook without sticking. Sometimes it works, sometimes it doesn't. I do all the temperature tricks with water, bubbly butter, etc. If I use ghee, do i still need a base layer of oil? Q: does the pan have to be perfectly smooth and scrubbed? Does CS have to be perfectly seasoned?
Ghee doesn’t require any oil as a base. Keep at it. It’s a learning curve. One day it will all make sense and come together. For cs, make sure your pan was clean before seasoning. Usually that’s the most common issue
If the sidewalls are not conductive, the opposite happens on gas: the walls get hotter than the bottom because hot gas is flowing past them but they are not touching a cooler material. For a pot it is not as important to have aluminum walls. But you can still see the effect by boiling a small amount of water. The walls exceed 100° and the water immediately boils to steam when swirled around. I have and old skillet where there is uncoated aluminum all over the outside, and it is much better. The sidewalls can be used as a cooking surface. But impossible to wash. There are cheaper 3-ply pans such as Ikea Sensuell or Tramontina Tri-ply. How is a 5-layer construction theoretically better? All we need is the heat to be equalized as across the surface, and the additional steel layer inside doesn't help anything. I've no problems with eggs because I like them fried to a brown crust. I pretty much keep the flame near the top range the whole time, while layers off fridge temperature egg heat up.
I prefer clad throughout but the plate bottom can be done right if quality materials are also used on the rest of the pan. I would just avoid the lower quality cheaper pans. Demeyere has a good reputation.
@tomwadek Thanks Tom I just got 3 ply catalphalon to check out stainless. Just washed in sink dryed off, warmed pan added some butter cooked cut up potatoes slip sliding around. Let pan cool, seen tip to leave eggs out for 3 to 5 mins. Warmed pan added butter and just sunny side up slid out of pans, very impressed. Let pan cool put under water used sponge, pan looks as new before cooking. I have my eye on sur la table silver 7 12 piece set. I like the pieces they include it is very similar to the atlantis line.
It’s hard to say. Electric stoves can warp pans so caution needs to be taken not to overheat the pans. Since ss and carbon have a quick response time to temperature changes, it’s important to really watch your temps. All 3 pans will be fine for any stove. Hope that helps
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.
My recent purchases of stainless has been 5 ply. Which i found out about after the purchases of a Rondeau and Saucier. The Rondeau i make sauces and soups. I have found my pan clean-up is much easier in the 5 ply vs. the 3 ply. As far as price i always wait until a pan i want is on sale. So the price between 3 and 5 ply is minimal.
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
I have a ss skillet with a plate on the bottom and it definitely wasn't cheap. It is the same ss as the skillet itself but has a copper layer for heat distribution. Heat distribution and heat retention are amazing on it.
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 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.
This was very informative. However those tortillas were absolutely swimming in oil, almost deep frying, they would have absorbed so so much of that oil. I would suggest either no oil for a nice toast or just a smattering instead.
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!
@@tomwadek oh wow! I wouldn’t have expected that high. Watched your recommended video too. Helpful as well. New stainless steel owner so trying to figure it all out. Thank you!!
I have been contemplating buying a Demeyer Atlantis 5.1 qt sauté pan. It has the disc bottom. I would say there are exceptions to having a disc on the bottom, such as this one. Btw, great content! Wish I had found this channel months ago before watching multiple channels. Also, by the way, I always make fried eggs with a tiny bit of butter in small flying pan. I put it just as it almost hits that hot point. I immediately crack two room temp eggs in (sometimes I do it cold if not enough time). I immediately put on a lid and turn off the heat on my heat-retaining glass top. The steam inside allows the egg to form a thin film in top of the eggs. The eggs should slide out when ready. If they stick at all it is because eggs were not at room temp.
Thanks for sharing your experience. Tomorrow I’m releasing a video about the best ss copper core set I’ve found. It’s made by Kirkland (Costco). It has a sauté pan along with several pots and skillets. I’m blown away. Thanks for the egg tip and I’m glad your enjoying my channel.
@ Tom Wade I will watch it. I have a young adult daughter graduating from Stanford next month, and she is looking to invest in a set of cookware. I know the Atlantis/Proline set is exceptional (I am on the fence about spending $$ for the sauté pan), but I will need to watch your video for her. As an older cook with years of cooking under my belt, I am always concerned about warping in the larger sauté and frying pans. That is the reason I was looking at the Atlantis/Proline sauté pan.
@@deirdreberger1363 I know what you meaning warping is always a concern of mine as well. In the video, I address that. Seems like Kirkland has fixed that issue. Let me know if you have any questions after watching it.
I have that saute pan and you will never regret getting it and you will have it for life. There is nothing better. It is bigger than you might think tho. Edit: also invest in an induction hob.
Hubby got me Tramontina stainless steel set for Mother's day. Is this a good set? I didn't have the heart to say i wanted Demeyere or Heritage Steel Eater. So this is what I have now.
your stainless steel series is convincing me to use my stainless steel pot for browning meat and veggies when i use them for soup and sauce. i had the same issue where i'd brown on teflon or cast iron, and deglaze it and transfer to another pot bc of sticking.
I have a stainless steel pot and a stainless steel sauté pan. I think I spent 2 dollars for the pot and the pan was free just because they didn't know how to use the stainless steel. The pot was no problem and I've almost attained proficiency with the pan. Wouldn't do without them now. Love them.
When I cook fish or something I know would likely to stick, I take extra 10 min to season the stainless in advance. That extra heating and cooling with oil really helps.
Hello Tom, I just discovered your channel last night and I'm back to watch more videos. I am in the process of changing our non-stick pans with stainless steel which my husband prefers. But you mentioned in the video I watched last night about carbon steel which is common in Europe. We live in Spain but haven't heard about it, so I started researching. I'm eyeing for the 3 ply ss by Merten & Storck from Germany. I was trying to search for 3 ply made in Spain, but didn't find one. Though my husband said I should get a Lacor which is a very trusted Spanish brand for ss. And planning on getting a carbon steel, too. But I have to watch more videos from you to be confident how to use them correctly. Any recommendations is highly appreciated.
I have a medium size copper interior skillet with steel handle. Medium weight, by a good company. It is usually a 20 dollar item that I got for ten dollars at a large department store around Christmas. Chain hardware stores like true value sell this pan sometimes. It has a thick copper coated interior and is absolutely the best cookware I have ever had. It heats fast and cleans up well. I never want to be without a copper skillet again. When something sticks in it, I heat water with dish soap in it and clean up is then easy. I like it better than ANY skillet type I have ever had. Much better than cast iron, coated " nonstick" or stainless steel. Imo, a quality copper interior pan by a good company is number one
1. Buy a quality pan 22:40 1. Let pan heat up enough little balls of water form and disappear 11:10 2. Add oil and enough of it not jus a pinch & Allow oil to heat up 20-30 seconds & when u see a lil bit a smoke its hot enough get eye level to see it and you'll see it shimmer 3. Dial in temp medium to medium low depending what your cooking 4. Allow it to cook enough so on each side so it'll naturally release like steak gotta let it sear and then u can flip it (Unlike eggs gotta keep moving 13:40) 5
Yes, you have to get your pan up to (95C), what everyone fails to tell you (besides precise temp values) is that when you add that oil it has to be high heat oil (preferred avocado oil) and once added, !!! The pans temperature will jump to (255C) quick and may start smoking !!! I normally take it off the hot eye when adding the oil and allowing the oil to heat-up or the pan to cool down to desired cook temp of 155C for eggs because 255C is crazy high. You need to do this to create the non-stick effect. Would it not be cheaper to produce single metal pan than a multi layered welded bottom pan? Would it not require more effort & materials to make? What part of all that effort and extra materials is "cheeping out". I though this was for even heating.
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.
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?
@@coldpressedmedia 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
Pretty cool experience.
I have a 12” stainless skillet with the welded on bottom that I’ve been really happy with and used for close to two decades. By a company called “Real Kitchen” if anyone’s curious. I don’t doubt that the solid construction is better. If the welding on mine fails someday, and the bottom literally drops out, I’ll be shopping for an All Clad or equivalent skillet. I can afford to now. But I really have been super happy with this skillet. I can vouch for the sauce making using the “fond”, a word for it I only just learned in this video. I always called it “all the yummy sticky bits”. I even make sauce from the “fond” from burger patties. Some good quality beef broth, a little wine or vinegar, some thyme and a bit of butter; simmer till it reduces to an almost syrupy texture while constantly scraping the pan with a wooden or bamboo spatula. Pour over your burger patties….
UN. FRIKKIN. REAL!!!
Edit: Oh yeah! And, these things are great for sautéing or braising veggies.
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
The heating of diluted vinegar worked for me. Thank you.
@@shawnhester1711 Citric acid is even better because you do not risk rusting the pan and it even makes the pan more rust resistant. The vinegar is fine if you do not leave it sitting in the pan for a long time.
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.
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.
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
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.
@@fancyfurmobiledoggrooming4542because everything wasn’t made in china
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!
Thank you very much for this informative video! I just replaced my inherited, worn-out, non-stick pans with brand-new stainless steel. It took me a while to choose which type of material to buy, and I eventually settled on stainless steel for its non-toxic qualities (versus non-stick), light weight, all-around utility, ease of clean-up. I tried to use my one cast iron pan for years, but it was so heavy and such a hassle to maintain that I haven't touched it in years.
Other review videos taught me to shop for tri-ply stainless steel, but no one fully explained the importance of getting a one-piece design instead of a welded-on bottom made of a different material. And thanks to your sound test (knocking on the sides and bottom), I was able to confirm a minute ago that my brand-new stainless dutch oven and sauté pan are exactly the right type, just as advertised. What a relief!
Incidentally, I purchased each of them for around your personal threshold of "cheapness," from a restaurant supply store (around $72 each). I haven't cooked with them yet, but they seem to be perfectly good. If they're terrible, I'll know to buy something pricier in the future--though I'll have to save up for them.
I just got a set of henckels 3 ply. Very nice, hasn't warped or anything yet. Holds heat so well.
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!
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.
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!
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.
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?
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.
Years ago I trashed a stainless steel 12 inch skillet that had came with a " bargain set" and we neither knew anything about the preheat boiling water method as shown.Gave $80.00 plus for postage for a new misaro ( definitely miss spelled but daughter recommended as good but on the lower cost but still a good SS skillet
Believe your instructions are going to be great and I will need to practice but will enjoy this new 5 ply skillet .
Big THANKS for showing
No problem. I’m glad you found the video helpful. Congrats on the new buy. Happy cooking!
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.
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!
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 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.
If you have accidentally heated your stainless steel “beyond the fond,” and end up with burned on residue - simmer water and baking soda in your covered pan for awhile. This might take an hour or longer. The burnt residue will be easy to remove. I’ve salvaged a few pots and pans this way. Thanks for your helpful tips, I love my stainless steel pans as much as I do my cast iron and carbon steel. They each have their specific uses.
Great tip!
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!
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!
Interestingly, I’ve been married 53 years and have only used stainless steel pans the whole time until about 10 years ago when I bought some cast iron fry pans. I had a big learning curve and prefer my stainless steel pans😀
Thanks for sharing!
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.
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.
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.
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
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
I was new to the stainless steel frying pan its not a 1 piece but it is a high end domestic home one roughly $100.
One tip i want to expand on is the water drops on the pan... rather than flicking lots of water on it, try putting a large droplet in the pan, it should be rolling around like a mercury ball. If it doesn't ball and rolls around and just frizzles dry it's not hot enough... if it fizzles and breaks into more balls its way to hot. So if it remains a single ball and rolls around the pan and doesn't break fizzle out straight away you know you've hit the sweet spot... have had no issues cooking bacon or eggs without using tons of oil literally like 2 tablespoons at most and it did not stick.
So what I have been doing is putting the pan on the heat on max temp for about a 30 to 40 secs and then dial it back to low to medium (depending on what you are cooking) let that go for another minute then do the droplet test, get the perfect little ball that rolls around the pan. Then add the oil, i do recommended using a neutral high smoke point oil if you are cooking protein and olive oil on low temp cooking... I then let the oil sit and neutralise in the pan should only take 20 - 30 seconds or so. You are then good to go.
Definitely recommend clean up straight after cooking... the small amount of water and a heavy duty brush is the way to go!
Thanks for the feedback. Check out this video I did on preheating. Definitely agree with you. With ss, it’s very important to follow the fundamentals. They can be used to make almost anything!
Learn How Properly Preheat Your Pan With These Simple Methods
ruclips.net/video/MH7JMXWSgv4/видео.html
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?!!"
This may be the best and most well explained video yet on seasoning stainless steel pans.
Thank you. Glad you enjoyed it
Great teaching. I’m returning my hexaclad to Costco and following your advice to get a cooking seriously.
Thanks!
That's very kind of you! Thank you!
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 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
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
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.
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 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
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.
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
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.
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
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
I've been using my stainless steel pots and pans for 50 years with a couple of non sticks but I learned a trick awhile ago and am using the steel frying pans alot more now. Cut a piece of parchment paper that will fit in the bottom of the pan, put in some oil then press the paper into the oil brushing out any airpockets, put abit more oil on top . Everything from salmon to chicken, fried potatoes or anything with a coating comes off beautifully browned and crisp and clean up is a snap. Wish I'd know about this years ago .
I found your video when I was searching. How to fry omelets in stainless steel skillet without sticking. I’ve had my stainless steel pots and pans for over 25 years. I didn’t understand why one time I made omelet’s they would stick and the next time they didn’t. You explained this very well. Thank you for all of your information. One thing that really bothers me and it shouldn’t because it’s not mine is : How come you don’t clean the outside of your pans and skillets like you do the inside? I clean every square inch of mine every time I use them. They still look new except for the inside scratches from stirring.
Hi there, I was purposely letting the outside get dirty for an upcoming video on how to clean baked on grease. Actually, it will be released on this Sunday
I have a carbon steel skillet I bought for 15 bucks, labeled as "cast iron". Immediately noted it was a heavier gauge carbon steel, nost cast.
It had some weird metal treatment/coating I wasn't sure about so I got it hot, and poured vinegar into it to etch off anything weird.
Seasoned it well, and it's become one of my favorite pans. I still use my stainless and cast iron on occasion though.
I’m glad you found a pan you love. Thanks for watching
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 just ordered a couple of stainless steel skillets as I'm trying to completely get away from non-stick. I have an array of cast iron pans, and I use one or more of them almost every day. Am feeling a little daunted at the prospect of stainless. Seems like you have to use a ton of oil/fat to cook with them. But I've been reading up on tips to mitigate sticking, so we'll see!
Stainless steel skillets is my absolute favorite. I have tried carbon steel and cast iron, and I did not fall in love with either of them. I have tree different stainless steel skillets.
Excellent. Suggestion for temperature control: invest in an infrared thermometer. They're not very expensive and give you the control you really need.
Great advise. Thanks you!
How hot should it be to become non-stick?
@@keirayau2111 this video my also help. How to Make Stainless Steel Pans Non-Stick Using The Leidenfrost Effect #Shorts
ruclips.net/user/shorts5DOtB-j4EA8?feature=share
They don't work on stainless.
@@ArmadilloGodzilla You're wrong
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.
Bought the wife a t-fal 3 ply stainless steel "pressed" cookware set and we love them ...Now....
It takes a while to learn how to cook in them. We hated them at first.
We wash ours in a dish washer and here's a pro tip for you my man....
You want that beautiful shine back on your pans????
Get yourself a wheel cleaning kit for your car and use rubbing compound with a drill!!!!!
I promise you, those years of burn marks WILL disappear!!!!!
I clean the wife's like this every so often.... I even cleaned the insides like that sometimes so we can rewash and then reseason them! Makes a world of difference.
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 grew up coking with stainless so I never knew how to explain the feel you develop for gettig it to act like non stick .
I use the simmer liet cool dump the gunk out and quick wash method for cleaning my cook ware and all of it even my nearly 30 yearold good pan still looks almost brand new.
And Hydrogen peroxide is great fro cleanning em too.
Hello. I use an induction cooktop. I have a feeling the added layer at the bottom of some of the pans/skillets helps for heat generation and more constant distribution throughout. Have you had any experience with that? Additionally, on lower settings, the power comes and goes intermittently on induction cooktops. The added thickness may help for more continuous heat distribution. Thinner materials reflect the intermittent pulses inside the container.
Thank you
Ashveen
I’m sorry I dont
so when youre cooking using stainless steel, heat the pan and oil, and after preheating it, reduce the temp based on the food you want to cook? I just started cooking and all my wares are stainless steel, so im really excited to try this
Really enjoy the learning points you give; I'm over 50 and we've ruined/given away a set of older stainless cookware. Lesson finally learned. Thank you again!!
I’m glad I could help. Thank you for watching. Happy cooking!
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
Thank you for your video.
I would love to get my hands on a proper stainless steel skillet. Something like All-Clad, Demeyere or De Buyer Affinity.
I only have acces to a cheap stainless steel skilled. Luckily, the ground plate is thick enough, it could store enough heat. When I get it at temperature, it works non-stick. I use my stainless steel skillet to feel the temperature with the hand.
It took some time to me to understand how to get the stainless steel skillet non-stick.
My carbon steel skillets are much better quality. But until I understood how to get temperature right, their patina were a big mess. I had to re-season it after I use them only a few times.
With enough temperature, the patina of my carbon steel skillets keeps intact for a long time, becoming much less maintenance.
This is how a cheap stainless steel skillet helped me to improve my understanding of carbon steel skillets.
Thanks for sharing your experience. I’m happy to hear you were able to better understand and practice with your ss pan and it helped you also understand the fundamentals of other pans. It sounds like you are doing great. Thanks for watching and happy cooking
I've been going down the skillet/pan rabbit hole lately. Have learned a lot. For the last while now my cast iron has been my go to for most everything. My Teflon pans always turn to crap and now I realize why. Apparently acidic foods break down the Teflon. So looking for a skillet that is good for acidic foods brought me to the stainless steal pan. I've had nothing but bad experiences with them in the past and this video pretty much explains why. He sold me on the All-Clad 3ply and it's $100 on Amazon now. Just trying to figure out whether to buy the 10inch or 12inch(strangely both the 10inch and 12inch are the same price). I primarily only cook for myself so the 10inch makes since but the 12inch would be good for batch cooking/multiple meal prep/spaghetti sauce... I think the determining factor is my stoves largest burner is 10 inches and I've read you shouldn't put a larger pan on a small burner... Considering all this I think the 10 inch is the winner.
Acids and acidic food do NOT react with Teflon - Teflon is almost totally inert. The big problem with it is that very high heat causes it to start breaking down.
But if there are scratches through the Teflon coating, even if not visible to the unaided eye, acidic foods can react with the aluminum that is usually the metal used for the pot/pan. When the underlying metal is corroded away, the Teflon flakes off.
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!
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
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
Just got my first set of stainless steel pans, definitely a learning curve, great videos 🤙
Have fun!
Also: Stainless can be seasoned. Yes, it's true! Light coating of high-smoke-point oil, keep on burner until smoke appears, turn off; repeat 2-3 times and you're good to go! Amazing difference in non-stick properties, but still respect timing+temprrature angles for the magic to unfold.
Hi there, I actually have a video on that. Enjoy! Does Seasoning A Stainless Steel Pan Make it Non-Stick and Easier to Clean?
ruclips.net/video/0l9SAFMUuLE/видео.html
@@tomwadek Awesome! I'd disagree on your conclusion, tho... I've seen a BIG difference in cooking and cleaning a properly seasoned ss pan. In my case, a cheap Farberware (welded bottom) 10" that became my daily driver for a long while. 1) clean and *polish* with bartender's friend... 2) warm up pan a bit, apply very light/thin Avocado or REFINED Olive Oil (much higher smoke point that plain)... 3) heat to smoking and turn off. Cool and repeat a few times... and this thing became shockingly non-stick. Applying timing+preheat, of course.
So IMHO *properly* seasoning SS makes a huge difference...but takes time, experience, and practice to nail. This guy's delivery is a hoot but the details are spot on: ruclips.net/video/ufWzumLOFA0/видео.html - this is where I finally got the basics to work properly.
I've been cooking with cast iron for years and I'm ready to move up to stainless steel. Will the brand Made In work well? Thanks
Yes, absolutely
Cast iron skillet,hands down BEST!!!
Thanks again for these very informative videos. I've had so many problems getting SS and CS to cook without sticking. Sometimes it works, sometimes it doesn't. I do all the temperature tricks with water, bubbly butter, etc. If I use ghee, do i still need a base layer of oil? Q: does the pan have to be perfectly smooth and scrubbed? Does CS have to be perfectly seasoned?
Ghee doesn’t require any oil as a base. Keep at it. It’s a learning curve. One day it will all make sense and come together. For cs, make sure your pan was clean before seasoning. Usually that’s the most common issue
If the sidewalls are not conductive, the opposite happens on gas: the walls get hotter than the bottom because hot gas is flowing past them but they are not touching a cooler material. For a pot it is not as important to have aluminum walls. But you can still see the effect by boiling a small amount of water. The walls exceed 100° and the water immediately boils to steam when swirled around.
I have and old skillet where there is uncoated aluminum all over the outside, and it is much better. The sidewalls can be used as a cooking surface. But impossible to wash. There are cheaper 3-ply pans such as Ikea Sensuell or Tramontina Tri-ply.
How is a 5-layer construction theoretically better? All we need is the heat to be equalized as across the surface, and the additional steel layer inside doesn't help anything.
I've no problems with eggs because I like them fried to a brown crust. I pretty much keep the flame near the top range the whole time, while layers off fridge temperature egg heat up.
BTW that water trick to clean up the pan awesome pro tip 😊. Although I used cold water next time I should have used hot water right❓❓❓
Hot water will boil faster but its up to you. Glad you enjoyed the video. Cheers
I'm curios demeyere atlantis pots have welded plate on bottom, what are your thoughts on this one, would you choose industry line clad throughout
I prefer clad throughout but the plate bottom can be done right if quality materials are also used on the rest of the pan. I would just avoid the lower quality cheaper pans. Demeyere has a good reputation.
@tomwadek Thanks Tom I just got 3 ply catalphalon to check out stainless. Just washed in sink dryed off, warmed pan added some butter cooked cut up potatoes slip sliding around. Let pan cool, seen tip to leave eggs out for 3 to 5 mins. Warmed pan added butter and just sunny side up slid out of pans, very impressed. Let pan cool put under water used sponge, pan looks as new before cooking. I have my eye on sur la table silver 7 12 piece set. I like the pieces they include it is very similar to the atlantis line.
@@johnknapp6328 that’s awesome! Glad you’re enjoying your new pan!
What would you say is the best option for an electric glass top stove?
It’s hard to say. Electric stoves can warp pans so caution needs to be taken not to overheat the pans. Since ss and carbon have a quick response time to temperature changes, it’s important to really watch your temps. All 3 pans will be fine for any stove. Hope that helps
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.
My recent purchases of stainless has been 5 ply. Which i found out about after the purchases of a Rondeau and Saucier. The Rondeau i make sauces and soups. I have found my pan clean-up is much easier in the 5 ply vs. the 3 ply.
As far as price i always wait until a pan i want is on sale. So the price between 3 and 5 ply is minimal.
Thanks for sharing
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
I have a ss skillet with a plate on the bottom and it definitely wasn't cheap.
It is the same ss as the skillet itself but has a copper layer for heat distribution.
Heat distribution and heat retention are amazing on it.
Thanks for sharing
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!
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!
This was very informative. However those tortillas were absolutely swimming in oil, almost deep frying, they would have absorbed so so much of that oil. I would suggest either no oil for a nice toast or just a smattering instead.
That’s was my intention actually. I wanted a almost chip texture. I’ve since modified it though. Thanks for the suggestions and happy cooking!
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
What is “operating” temperature? If using an instant read thermometer - what is that target temp to then add oil & go from there?
Roughly 400F but depends on oil
I'm Going To Help You Properly Preheat Your Pan
ruclips.net/video/MH7JMXWSgv4/видео.html
@@tomwadek oh wow! I wouldn’t have expected that high. Watched your recommended video too. Helpful as well. New stainless steel owner so trying to figure it all out. Thank you!!
I just purchased 17 pieces of Cuisinart Classic French tri ply cookware… not quite priced as high as All Clad… hoping for similar results though 😁
You should be good to go
I have been contemplating buying a Demeyer Atlantis 5.1 qt sauté pan. It has the disc bottom. I would say there are exceptions to having a disc on the bottom, such as this one. Btw, great content! Wish I had found this channel months ago before watching multiple channels. Also, by the way, I always make fried eggs with a tiny bit of butter in small flying pan. I put it just as it almost hits that hot point. I immediately crack two room temp eggs in (sometimes I do it cold if not enough time). I immediately put on a lid and turn off the heat on my heat-retaining glass top. The steam inside allows the egg to form a thin film in top of the eggs. The eggs should slide out when ready. If they stick at all it is because eggs were not at room temp.
Thanks for sharing your experience. Tomorrow I’m releasing a video about the best ss copper core set I’ve found. It’s made by Kirkland (Costco). It has a sauté pan along with several pots and skillets. I’m blown away. Thanks for the egg tip and I’m glad your enjoying my channel.
@ Tom Wade I will watch it. I have a young adult daughter graduating from Stanford next month, and she is looking to invest in a set of cookware. I know the Atlantis/Proline set is exceptional (I am on the fence about spending $$ for the sauté pan), but I will need to watch your video for her. As an older cook with years of cooking under my belt, I am always concerned about warping in the larger sauté and frying pans. That is the reason I was looking at the Atlantis/Proline sauté pan.
@@deirdreberger1363 I know what you meaning warping is always a concern of mine as well. In the video, I address that. Seems like Kirkland has fixed that issue. Let me know if you have any questions after watching it.
I have that saute pan and you will never regret getting it and you will have it for life. There is nothing better. It is bigger than you might think tho.
Edit: also invest in an induction hob.
Hubby got me Tramontina stainless steel set for Mother's day. Is this a good set? I didn't have the heart to say i wanted Demeyere or Heritage Steel Eater. So this is what I have now.
Good choice!
your stainless steel series is convincing me to use my stainless steel pot for browning meat and veggies when i use them for soup and sauce. i had the same issue where i'd brown on teflon or cast iron, and deglaze it and transfer to another pot bc of sticking.
Fond and deglazing is ss biggest strengths.
I have a stainless steel pot and a stainless steel sauté pan. I think I spent 2 dollars for the pot and the pan was free just because they didn't know how to use the stainless steel. The pot was no problem and I've almost attained proficiency with the pan. Wouldn't do without them now. Love them.
glad you found a good one! Happy cooking!
Great video. I am 74 years old and finding my cast iron skillets too heavy for me especially the 12 inch. I am thinking of trying stainless steel.
Ss is great. There’s a learning curve but once you get to know it, it’s fun to use
@@tomwadek tks
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!
When I cook fish or something I know would likely to stick, I take extra 10 min to season the stainless in advance. That extra heating and cooling with oil really helps.
Hello Tom, I just discovered your channel last night and I'm back to watch more videos. I am in the process of changing our non-stick pans with stainless steel which my husband prefers. But you mentioned in the video I watched last night about carbon steel which is common in Europe. We live in Spain but haven't heard about it, so I started researching. I'm eyeing for the 3 ply ss by Merten & Storck from Germany. I was trying to search for 3 ply made in Spain, but didn't find one. Though my husband said I should get a Lacor which is a very trusted Spanish brand for ss. And planning on getting a carbon steel, too. But I have to watch more videos from you to be confident how to use them correctly. Any recommendations is highly appreciated.
Merten & Storck is a good brand. I would also look into All Clad. For CS is Matfer or de Buyer available to ship to Spain?
I have a medium size copper interior skillet with steel handle. Medium weight, by a good company. It is usually a 20 dollar item that I got for ten dollars at a large department store around Christmas. Chain hardware stores like true value sell this pan sometimes. It has a thick copper coated interior and is absolutely the best cookware I have ever had. It heats fast and cleans up well. I never want to be without a copper skillet again. When something sticks in it, I heat water with dish soap in it and clean up is then easy. I like it better than ANY skillet type I have ever had. Much better than cast iron, coated " nonstick" or stainless steel. Imo, a quality copper interior pan by a good company is number one
I’m glad you found something you love. Happy cooking!
1. Buy a quality pan 22:40
1. Let pan heat up enough little balls of water form and disappear 11:10
2. Add oil and enough of it not jus a pinch & Allow oil to heat up 20-30 seconds & when u see a lil bit a smoke its hot enough get eye level to see it and you'll see it shimmer
3. Dial in temp medium to medium low depending what your cooking
4. Allow it to cook enough so on each side so it'll naturally release like steak gotta let it sear and then u can flip it
(Unlike eggs gotta keep moving 13:40)
5
Yes, you have to get your pan up to (95C), what everyone fails to tell you (besides precise temp values) is that when you add that oil it has to be high heat oil (preferred avocado oil) and once added, !!! The pans temperature will jump to (255C) quick and may start smoking !!! I normally take it off the hot eye when adding the oil and allowing the oil to heat-up or the pan to cool down to desired cook temp of 155C for eggs because 255C is crazy high. You need to do this to create the non-stick effect.
Would it not be cheaper to produce single metal pan than a multi layered welded bottom pan? Would it not require more effort & materials to make? What part of all that effort and extra materials is "cheeping out". I though this was for even heating.
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.