Hey Josh today is a very special day.....after 7 years divorced my ex-wife left me this Cutco set as she could never cook with them without anything sticking....TODAY my friend I followed your instructions......and WHAT DO YOU KNOW????? NOTHING GOT STUCK....Long Live the ole Braciole!!!!.
It's nice to know that even though this vid is almost 7 yrs old, you are still reading and responding to relevant viewers' questions and concerns here! You are a great help to many... Thank you!
Awesome Kelly 👏. So happy to hear that the video helped AND that you got a set of waterless cookware. It’s a game changer for sure! Let me know if there’s anything else you could use help with.
Omg!!! Thank you! I bought 2 pans 15 years ago but put away because everything kept sticking!!! Today I've done my first set of over easy eggs!!!! Thank u!!! Greetings from Pasadena, California
I have 47 year old Town craft waterless cookware and have cooked every thing in them and yes good waterless cookware is non stick. They look like you had them a year or so. A small set sells for over $1300 I'm blessed to have got a big set. For 1 qt to 22 qts and bake ware also.
Thanks for sharing! The pans in this video are actually about 25 years old. We just keep them clean & in good condition. That said, you’re right. The stuff works great & lasts forever! #Cutco is our preferred brand & is the best priced on the market for truly USA made, low moisture (waterless) cookware. www.SharpJosh.com
Josh you were doing great till the last few seconds. If you season a pan you never want to use soap. It will remove the no stick coating. Place pan with oil on it (enough to coat pan) in the oven for one hour at 300° F. In fact do all your pans at once much quicker. This will give you a non stick surface just like those Teflon pans, but much healthier. If you do scorch food on a steel pan simmer in vinegar and baking soda to deep clean. You should reseason your pan after scorching on food that doesn't come off easily. Thanks great video 👍🙂
Thank you, Thank you for sharing! I finally learned how to use my frying pans from your videos! And just in time too, I was going to return them to the store because everything sticks!
May Buwembo thanks for the kind words. Come back and let us know how it goes for ya. Also check out this video we made on cooking omelettes in waterless cookware. ruclips.net/video/-12QFEkz27Y/видео.html
On fried eggs, you can have them over either easy medium or hard. You can have them up, or basted either oil basted or steam basted depending on taste. A better way to define fried eggs is what you want to achieve. Myself, my preference is for the yolks to have the maximum amount of hot but liquid and the whites to have zero goo. Optimum can be achieved by separating the yolks and cooking slowly whites only from heat below and then adding the yolks just as the last bit of white is still liquid. dribble a bit if water in the lid and cover. Alternatively add the yolks and then baste the hot bacon fat, first around the yolk and then over the yolk cooking the residual white and skinning over the yolk.
Pro Tips: You don’t have to burn a drop of butter. If it’s too hot, the big dancing water drops will divide into many little dancing droplets. Of course you can’t hurl the water at the pan like that or it divide on impact. Just drip it on. Also, if you put a little oil in the pan before putting butter in, it helps keep the butter from burning.
Great to hear. Stainless is so much healthier than pans with coatings. Google "why are non stick pans not good for me" and you'll be amazed at what you can learn. It's worth the little extra effort for a lifetime of health and wellness!!
I have a question. Had some discoloration the other day from searing some meat. Nothing stuck but after washing, I saw a bunch of brown embedded. So, I took a bunch of table salt and a drop of soda and scrubbed with a sponge. It came out great but Martha Stewart said salt will pit the pan. I did wash and dry it with soap. How do you feel about that--scrubbing with salt? p.s. If I hear one more useless tip with vinegar, I am pulling my hair out. I haven't had this pan one full week and I love it. I am so glad to have run into you and your videos.
Great question. Usually any discoloring you’re seeing is simply the steel of the pan, combined with the heat of the stove, reacting with minerals in the water to cause what looks like white or gray streaking or spotting. The pan can be easily restored to its original shine using bar keepers friend, a sponge & hot water. If it’s a brown film covering the whole pan this means you created a glaze (which is typically a reaction that occurs when something is heated & caramelized in the pan) and this can be removed by deglazing the pan.
@@JoshMuellerYourKnifeGuyCutco Thank you so much for helping me. Will get some bartender's friend. You are so knowledgeable and I really appreciate your making these videos.
C_ Farther you betcha. Check out this blog post on barkeepers friend & removing spots from stainless pans. yourknifeguy.com/removing-spots-or-discoloration-from-your-knives-and-cookware/
Great question. I’m personally a fan of Cutco products. They have the BEST warranty in the industry. You can pass them on thru generations, NO receipts or proof of purchase needed. If anything happens to them, they’ll replace them for free, no questions asked. You can check out their full product line on our website at www.SharpJosh.com
Good information! as some Stainless steel pans dont season too well. too thick bottom with too thin walls. get a SS pan with thick walls or better yet just get a Carbon steel Pan like a De buyer and season that. but you can season a lot of SS pans just fine! and worth doing.
Hey Armando, glad we could help. If you want to check out the actual spatula I am using, you can find it on the website.. www.sharpjosh.com. It will be in the accessories section and it's called the Turn n Serve. There is a larger one as well called the slotted turner. Feel free to check out both and let me know if you have any questions.
You can season the pan, and never wash wish soap or scour. rinse pan with hot water right after your finished cooking you can use a nylon brush or scrubby never steel scrubby. You tube has an excellent video on how to season a stainless steel pan.
Hello, I seasoned my stainless steel pan with safflower oil. Once the pan was cooled and oil was cooled down I emptied it leaving a thin film which I wiped with a paper towel. Ready to cook my eggs in a now non stick pan, I heated the pan on a medium heat and tried the mercury ball effect. Thinking the pan might have been too hot, too cold, because the drop of water splattered around, kind of like exploding. The conclusion I came to was the hot oil residue from seasoning caused the water to act like this. Can you advise me how to deal with the seasoning issue or maybe you suggest I not season it then just add the oil at the time of cooking? Thank you so much!
You’re correct. When oil & water mix with heat the water just splatters. With stainless there’s really not a need for seasoning. I just preheat the pan (like I would with a grill or oven). Test the heat with the mercury ball test (evaporation = not hot enough) & test the heat with a small amount of oil (smoking = too hot). That sweet spot in between means it’s ready. Just enough oil to cover the bottom then add the egg & do with it what you want. Use a metal spatula too - makes the work of flipping, scrambling, etc a breeze!
@@JoshMuellerYourKnifeGuyCutco thank you for your input Josh! My wife was commenting about our non sticks not being so much non stick anymore. Someone told me about surgical stainless steel and that it's almost nonstick by nature, but we're not about to spend $600 or more for a set of surgical stainless steel cookware. I began reading how the regular stainless steel can be seasoned, or not. Either way the pan has to be the right temp. Hence the mercury ball test. Please tell me, if I want to saute chicken or pork chops does the same rule (mercury ball) apply? And is it best to scrape out any residuals before the next batch of meat or eggs are cooked in the same pan? Thanks again. I appreciate your feedback!
@@ChristopherVPepe yes. Anytime you’re cooking animal protein. It’s just like using a grill. Preheat it. Not too hot. Not too cool. It’ll stick at first but after a few minutes, once it sears, then it’ll be ready to flip easily. You’ll know b/c it really won’t be sticking anymore. I always clean my pan completely after each use ... unless of course I want to use the fat & little bits left in the pan to make a sauce or something like that. It’s not cast iron so it doesn’t need seasoning. And remember, you get what you pay for! Check out our pans at www.SharpJosh.com - they’re not cheap BUT I have many clients who have been using the exact same set of pans for 20, 30, 40, 50 even 60+ years. Never needed to replace them. Plus the warranty is multi-generational.
@@JoshMuellerYourKnifeGuyCutco thanks for the continued advice! Also, I think a metal spatula is a good idea over the plastic one. So basically, its a one heat setting for all frying and no matter what the food item is?
Hi josh Got my pans and knives. Haven’t cut my self yet. Lol Will try pans down south when I move in to camper. Want to order a knife tell me how??? Katrina Knox
Hey Katrina 👋! Glad to hear everything arrived. You can visit www.SharpJosh.com & place your order or contact me directly via the info on that website.
@@JoshMuellerYourKnifeGuyCutco I cooked scrambled eggs and followed your instructions. It worked! I even thought they tasted better. The only thing I needed to do was put the heat up just a lil bit. I have a gas range so I took a pic of the dial and the flame for tomorrow's breakfast lol. Thanks man! Now all I need is another one that's smaller when I wanna cook for myself.
DC CD nice man! Great work :) check out our website www.SharpJosh.com if you’d like to see our options for smaller pans. We have an 8” pan that’s perfect for omelettes & single portions.
Just a comment....salt is a "rock" and is OK to add in the pan (rocks don't burn)...pepper however will burn and it's better to add it to the eggs (or anything else) AFTER the food is removed from the pan.
Hi Josh, I was very impressed with the video. Maybe you could help me to make a decision. I want to switch to stainless steel cookware and OMG, there are so many options! Royal Prestige is really expensive so it is out of the picture. On the other hand, I was looking for Maxam or Chef's Secret (which I found out is from the same co. Maxam). My question to you, is any of these items surgical stainless steel? Are you familiar with these products? which one do you recommend? I saw pretty good reviews for both of them and they are more affordable. My other issue is the none of those items come with frying pans for eggs, so I will have to buy them separate. I like the 6pc, 12 Element T304 Surgical Stainless Steel Skillet. Are you familiar with those? which ones did you use on your video? Please advise. Thank you!
That is a nice looking stainless steel skillet and the eggs was cooked perfectly in both skillets and I have gotten away from buying the so called non stick pans as I had to replace them every two years or less and staying with the regular stainless steel pans and the cast iron pans and they work the best and the product will last for a lifetime.
Thank you for the video! I use an induction cooker with my Lifetime cookware. That takes the guesswork of what temperature the pan should be and really saves energy. You used a lot of gas in this video.
I’m finding that everything sticks. I think I may have my heat too high. I made pork steaks last night and all the rub that fell off into the Cutco pan burned and I had to scrape it out. The pork steak cooked beautifully though
Thanks for sharing Eric. If your run is burning it’s a bit too hot. Once you put meat into the pan, just like a grill it will stick at first. Don’t mess with it & instead let it stay there until it’s ready to flip (you can pull it up without it sticking). Once it has a nice sear then flip it & do the same on the other side. Once both sides are seared either cover & finish OR slide it into the oven until it’s the internal temp you want. (If everything starts to smoke when you put it in the pan it’s too hot. Remove it right away & turn the heat down some). Just like anything new, you’ll dial it in with practice!
Yes. The pan I’m using is surgical stainless steel. There’s a difference between just regular stainless steel & surgical stainless steel when it comes to cooking pans. Let me know any other questions I can answer for you.
I can see how you'd feel that way. We love the cookware, and generally, it is very easy to use. Eggs are pretty much the only things people struggle with, so we made the video. For other foods, they are very simple. I'm glad you love your knives. :)
@@JoshMuellerYourKnifeGuyCutco Okay, did the mercury ball then lowered my heat then put in a little coconut oil and it didn't smoke. Couldn't I use a lower heat to begin with to get that water ball to dance first? Or, won't that work. Do I have to have high then lower?
C_ Farther thanks for asking. You can. It’s more about feeling out your stovetop until you find the sweet spot, once you do just go with that from the get go.
The only way I have found that I can consistently get my stainless steel pan to fry an egg so it easily floats around in the oil like Teflon is to really scour the pan with a Scotchbrite pad in order to get the microscopic chromium oxide layer off the steel. That film is so thin you can't see it but it's there nonetheless and it adds a slight grabbiness to the surface that loves to rip innocent egg yolks to pieces. Notice that I didn't say "you" need to do this. I'm no pro and I could be totally wrong and you might ruin your $200 pans, but this is how I get eggs to slide around on stainless steel and it works for me...
You really don't need to heat up the pan so much once you've seasoned it with coconut oil. Just warm up the pan a little bit put some milk butter and cool on slowest fire and your eggs will never stick. You can see on video how the egg actually stickied to the pan because of so much heat but he used a thin spatula.
It’s not really anything to do with cheap. Like anything else you cook animal proteins on - you want to preheat - just like a grill or an oven. And with our cookware high heat is not necessary. Medium will do fine. And there’s no need to add oil or butter or fat twice. Once you know it’s the heat you want add enough to cover the bottom of the pan. It’s quite simple & straight forward actually.
Butter melts at a much lower heat then the pan needs to be so the eggs don’t stick. Its less about the melting point & more about being just below the smoking point of the butter.
If you drip some water into the pans and it immediately turns to steam.. they are not hot enough yet? However if they start bouncing and rolling about.. then its hot enough? For some reason that's not making sense to me... it would seem that a hotter pan would cause water to instantly turn to steam.. while a lower heat pan would allow the water to dance about before they turned to steam/evaporated....
Can you actually fry an egg without having to use butter or any oil if the pan temperature is high enough, eg you can sear meat in SS pans without using any oil and it won't stick as long as you don't try moving it around for a couple of minutes?
Hey Paul, You are right, you can sear meat without any oil by letting it brown for a few minutes, however, we have not ever seared an egg without oil or butter and had it not stick. I think there is something different about eggs. If you're looking to cook eggs without oil, I believe you can put enough water in the pan to cover the bottom, put the egg in, and cover with lid so it steams the egg. That helps prevent it from sticking. You'd have to test a few times with amount of water to # of eggs. I will try it a few times myself to see if I can get a concrete answer for you. If you try it, let me know how it goes. Hope that helps, Josh
Josh Mueller Thanks, but what you are suggesting is poaching eggs as opposed to frying them. Since posting, I've acquired an SS pan and tried frying eggs without fat. The first 2 times I messed up, maybe the pan wasn't hot enough. But since then I've had near perfect results frying eggs with no oil. Maybe it was luck more than judgement but the trick is, apart from having the pan hot enough is to remove heat and allow the eggs to cook for the first minute or so of frying without moving them Then carefully run a spatula under the edge of the egg white, then underneath the whole egg and you should find they will release with no sticking.
Well I would like to make like a hamburger helper meal in my new vita craft pans (water-less/no grease stainless steal pan). But I don't know how to steam the ground beef.
william tustin yes it can be higher priced. That said, we use T-304 surgical stainless + an aluminum core for even conduction of heat. This makes sure the cookware is completely non-porous so it never reacts with the food. It also makes sure it lasts forever. I’m fact our warranty is no questions asked, no receipts needed & multi-generational. So in the end, it ends up being worth it. I have a client who’s had the same set 70 years now.
Sorry to hear about your struggles. Have you tried what I’m teaching in this video yet? Usually if they’re sticking real bad it’s a sign that the pan is not yet hot enough when you put the eggs into the pan. Try either a little higher heat OR try heating it a little longer at the same setting. Do the water test & when it dances it’s ready. Also be sure to cover the bottom with something like butter or oil (doesn’t have to be a lot - just enough to cover the bottom). And finally. Be sure to use a metal spatula ... it’s the BEST way to easily get under around & thru an egg plus it won’t hurt the stainless pans.
Josh Mueller - Your Knife Guy & Cutco the last time I tried the water was dancing but the butter turned brown really fast so could the pan of been too hot? I’ll just have to practice till I get it right. Thanks for offering to help.
Richard W yup if the butter turns brown right away then it’s a bit too hot. Best thing to do it keep practicing until you find the settings where things come out just right. Also. If you’re hot enough but the eggs still stick try a little more butter.
Josh Mueller - Your Knife Guy & Cutco just gave it another try 30 minutes ago. The pan was hot and the water was beading. I put coconut oil this time but I forgot to wait for the oil to get hot enough. Try, try , again. Thanks for responding. I won’t comment till I get it, oh and I ordered a metal spatula from that famous company they EVERYBODY uses.
@@tarmac1697 Great question. Surgary foods can definitely create caramelization but they cook just the same whether the pans are seasoned or not, so we prefer to keep them unseasoned & completely clean since these are so easy to maintain as is.
+Bryan Jones ; Cutco's cookware is 1/2 the price of competitors like Saladmaster. $2k for cookware that lasts a lifetime, performs ideally and is guaranteed forever seems like a small price to pay to me.
Ghaaa, don't bring up Kirby compared to this stuff. Kirby's are not lifetime and the design is an absolute engineering nightmare. Worst money I ever spent. I've been to three live demos on this type of cookware and it is absolutely amazing stuff. The price was too steep for me at the time, but I cannot in any way fault the quality or ease of use of this kind of product.
GuardianLinks. Thanks for the kind words. We do have cookware for pasta too. Depending on the size of the job either a 3qt sauce pan or the Dutch oven work great. Since pasta has no natural moisture, you still boil water and add the pasta to cook it. What I really like about the waterless / low moisture cookware is that it cuts the time it takes to boil an entire pot of water significantly. One client wrote me a letter saying her old pot took 48 mins to boil (6 quarts) and her new one only took 14 mins! Check out our cookware at www.SharpJosh.com
The first pan he tested with the water that was "not ready" seemed like it was because he had to lower the heat quite a bit and then it became "ready". If the water dances, it's way too hot. That's for searing a steak.
You make it look easy. The reality is that cooking eggs on these pans is like balancing a basketball on the edge of a knife. Way too finnicky and the margin for error is too big - (oil, temperature, regulation of temperature, etc). It is simply the most high-maintenance way to cook - and difficult to get the perfect balance to not get things to stick. Teflon is safe. I will be (sticking) to that. Thanks for your video.
Thanks! “Waterless” is just the style of cooking and mainly refers to the pans in our sets that have lids which allow you to cook foods like vegetables without added water or foods like meats without added oils.
@@detudoumpouco-sz5dt você está dizendo que gostaria de comprar um como presente para outra pessoa OU que outra pessoa o comprasse para você como presente?
www.SharpJosh.com ... they're #Cutco brand and "waterless" is leman's terms for "Low Moisture Cookware" ... they're designed to minimize the use of water when cooking. When using the lids you don't have to boil or use any water when you cook vegetables for example.
It’s a design of cookware that allows for vegetables to be cooked without water & meats to be cooked without oils because of the way the lids fit on top of the pans. You can see more about it on my website at www.SharpJosh.com & clicking COOKWARE
The scrambled eggs where ready at 7:05, you served them half a minute later.. Anyway, I'm not using a ~1 kg pan that takes 3 minutes of preheating to make a one minute fried egg. I use my SS pans for everything, but for fried eggs, nothing is better than an ordinary teflon small pan.
@@ibjames I use a debuyer carbon steel pan for scrambled eggs and almost everything else like meat, fish, panceta (better than bacon imo) and deep frying things like onion rings or breaded shrimps. But for a simple fried egg you need heat all around so the top can cook without having to flip it and break the yolk. A small 3mm aluminum pan with teflon coating and a lid is a thousand times more convenient.
Great question. Saves time. Plus it’s easier to identify if it’s too hot than if it’s not hot enough. If it’s not hot enough then things are more likely to stick and will take longer. So would rather have it hot & cool it down vs risk if not being hot enough. Personal preference ultimately 😁
@alyishah - I am familiar with KC and I think all waterless cookware is a great investment and worth the money. Takes a little getting used to BUT I've met thousands of people over the years who have had it for decades and love it. My wife has had a set for 20 years now and we wouldn't ever use anything else. Keep it. Learn it. Love it!
I like eggs soft , with no brown at all dont like crispy eggs. bought all clad from costco which were good at the start not now........they dont slip out of the pan now at all they stick my quest is to find the best cook pans....
Just wow.... Spray your pan with Pam or coconut oil, put eggs in pan, then turn your heat on medium to medium high and start cooking. Then read a physics books while you're eating your eggs.
Actually it's CUTCO Cookware. Same as royal prestige but manufactured by regal ware - the premier manufacturer of low moisture (aka waterless) cookware.
My stainless-steel cookware (Anolon Nouvelle Copper Stainless) isn't "seasoned" but nothing sticks, even eggs. I think it's more the way you cook vs. needing to "season" stainless. -- BR
@TheCy090: Who are you talking to? If me, yes, I'm experienced with stainless (had a set of Revere Ware), and cast-iron (Lodge) before that, and aluminum (bare and non-stick stuff) before that (which I got rid of due to health concerns). But then I've been cooking for about 50+ years, using stainless pretty much exclusively since 2013. Cooking always came easy for me so you just intuitively know what to do from experience vs. understanding the science (which I was not good at anyway). ;-) In fact, today I used my last 4 eggs to make an omelette (with Swiss Cheese) in my Anolon Nouvelle Copper Stainless 8" skillet and there was no sticking. I like to keep things simple, so I only use 2 oils, depending on the situation: 1. Olive Oil -- for "cold" use (such as salads) since when it's heated, its properties change and isn't as (or at all) healthy anymore. I may WARM it slightly, but never HEAT it, if you will. It's mainly used COLD and for salads. 2. Canola Oil -- for "hot" use, meaning cooking. Simple...just 2 oils for two situations. MOST of my cooking is "medium" heat, meaning no more than 275 degrees most times. Of course, when boiling water (such as for spaghetti) I HAVE to go higher (375 "medium-high"), but it's rare I'm having spaghetti so mostly my pans are heated to no more than 275F...more often, they're at 230F -- I'm in no hurry, so I let the lower temps do the work. And Anolon says low-medium heat is all you need with their cookware anyway, and I agree with them. For a VERY low "warming" temp I use 150-175F. Finally, for years now (since the Summer of 2013 when I got my 2 "NuWave PIC 2" cook-tops) I've been cooking using induction only. I know the temps I use most often: Just look at the digital screen on the NuWave. For examples, the "medium" button temp = 275 and "medium-high" button = 375. This allows for repeatability since once you know what temps work best for your usual cooking scenarios, you just dial them in and get the very same (and expected) results. I like that numerical way of choosing temps -- even if it's still not exact at least it gives you a repeatable starting point. I don't know if I could ever go back to electric or gas (but DO like gas) as I like how energy-efficient induction is over both those other cooking methods. -- BR
Thanks for the reply. I am just learning about Anolon and Nouvelle Copper now hence my curiosity. As for cooking in stainless its not my strongest skill in the kitchen so I'm interested in improving my utilization of the tools.
I should have added: Yes, I DO use some oil/fat when using stainless -- mentioned here because it's a criticism some "more healthy conscious" cooks make when people use ANY fat really, as the former group prefers non-fat/non-stick cookware instead -- you HAVE to use SOME fat/oil with stainless (but I don't "season" my stainless cookware). However, I don't use as much fat as some people do. Specifically, I use mainly canola oil for cooking, sometimes Land-o-Lakes "butter-canola" blend (for eggs), but nothing else, not even coconut oil. Olive oil changes its chemistry when heated, so I use it "cold" only (never heated) -- for salads (with Balsamic Vinegar). But even for THOSE people who use lots of oil/fats, "who are we we to disagree" (-- Eurythmics, 1980s)? Let them...it's their health, not ours. Unless they invite us over for dinner, which isn't likely, yes? ;-) After all, THEY have to eat what they cook (and the fats used to cook it), not us, so I don't preach the "wellness cooking doctrine" to them if they know better but want to do it anyway. As for my Anolon Nouvelle Copper Stainless, I didn't want to pay $1200-1500 for a set of cookware as excellent as it is (AND being American-made). My 14-piece set of foreign-made (Thailand?) Anolon will have to do ($400, but scored it for only $140, @ Dillard's of all places, marked 65% off!). And so far, it's doing well (but I just got it last week so only time will tell). My MAIN concern was sticking, especially with eggs, but fortunately no such issue with it. It IS 18/0 stainless though, so no nickle content like 18/8 and 18/10 have, but to me that's not a problem. I just think of 18/0 stainless (aka: 430 stainless, aka: ferromagnetic, IIRC) as "cooking with steel" but steel that has very decent level of rust resistance, even if not the best level. It'll do... Good luck, -- BR
Do you really need all those knives? Basically, you can survive with just 3-4 knives. Chef, paring, utility and serrated. Why do you keep so many knives?
+Chubby Luna He sells the knives, so it's probably good to have that many on hand. I have little to no use for a paring, or serrated knife, and would much prefer a slicing knife to those. -I'm also a professional cook.
It's like having A tool box for the kitchen. No matter what we're needing to cut we always have the right knife for the job. Plus my wife and I cook almost every meal each day and we we entertain quite a bit so we use them all the time.
Getting Fit - FYI: I use stainless steel All-Clad cookware only. Never used teflon. Only recently I bought All-Clad nonstick fry pan which I use from time to time and I like it.
@@mrs.debrie4049 Please do some research. Teflon is safe. This has been proven, but somehow people still want to believe the very-early-on false claims.
Hey Josh today is a very special day.....after 7 years divorced my ex-wife left me this Cutco set as she could never cook with them without anything sticking....TODAY my friend I followed your instructions......and WHAT DO YOU KNOW????? NOTHING GOT STUCK....Long Live the ole Braciole!!!!.
That’s awesome! Congrats & ENJOY!! 👏 😎 🎉
It's nice to know that even though this vid is almost 7 yrs old, you are still reading and responding to relevant viewers' questions and concerns here! You are a great help to many... Thank you!
It’s my pleasure to serve. Thanks for being here!
I just got waterless cookware from my husband’s grandparents- this video helped so much!!!
Awesome Kelly 👏. So happy to hear that the video helped AND that you got a set of waterless cookware. It’s a game changer for sure! Let me know if there’s anything else you could use help with.
Omg!!! Thank you! I bought 2 pans 15 years ago but put away because everything kept sticking!!! Today I've done my first set of over easy eggs!!!! Thank u!!! Greetings from Pasadena, California
Yay! So happy for you. #GameChanger - come back & keep watching :)
I had just finished seasoning my stainless steel fry pan and discovered this video... I followed your instructions... and the eggs were perfect!
Awesome! So glad to hear. Now you can enjoy your perfect eggs 🍳 for a lifetime 😎
@@JoshMuellerYourKnifeGuyCutco The secret is in the proper temperature!!
@@kepler186f4 #TRUTH
I have 47 year old Town craft waterless cookware and have cooked every thing in them and yes good waterless cookware is non stick. They look like you had them a year or so. A small set sells for over $1300 I'm blessed to have got a big set. For 1 qt to 22 qts and bake ware also.
Thanks for sharing! The pans in this video are actually about 25 years old. We just keep them clean & in good condition. That said, you’re right. The stuff works great & lasts forever! #Cutco is our preferred brand & is the best priced on the market for truly USA made, low moisture (waterless) cookware. www.SharpJosh.com
Great video, Josh, and great cookware. Thanks for solving the problem that was forcing me to keep that one nonstick pan; it's history.
That is great to hear Kristin. Good for you.
You have a good thorough explanation. No shortcut and you have saved a billion egg disasters
Howard Petterson thanks for the kind words. Now YOU can do the same! Good luck :)
This was so incredibly helpful. I just got a couple of these pans, and you've saved me a lot of headache. I think I'm really going to love these pans.
So glad to hear it! Feel free to share this video with anyone you know who should see it too :) Have fun
I am curious. After 2 years, still using your pans and are they looking like new?
Josh you were doing great till the last few seconds. If you season a pan you never want to use soap. It will remove the no stick coating.
Place pan with oil on it (enough to coat pan) in the oven for one hour at 300° F. In fact do all your pans at once much quicker. This will give you a non stick surface just like those Teflon pans, but much healthier. If you do scorch food on a steel pan simmer in vinegar and baking soda to deep clean. You should reseason your pan after scorching on food that doesn't come off easily.
Thanks great video 👍🙂
I learn a little from each video I watch on youtube....and the water test for your video is awesome!
thank you!
Brandon Jolley awesome! Have fun cooking :)
Thank you so much for sharing! I’ve been struggling with my stainless steel cookware
Pwoww77 we hope this helps you not struggle anymore and look forward to hearing your feedback!
Thank you, Thank you for sharing! I finally learned how to use my frying pans from your videos! And just in time too, I was going to return them to the store because everything sticks!
Diana Khan Glad we could help. Now you're a certified egg frying expert :)
Thanks for sharing.
Great video. You could also season your pans with avocado or flaxseed oil to get a non-stick surface.
Thanks.
Nice demonstration ton how to cook fried eggs in waterless cooking. Will try it . Thx
May Buwembo thanks for the kind words. Come back and let us know how it goes for ya. Also check out this video we made on cooking omelettes in waterless cookware. ruclips.net/video/-12QFEkz27Y/видео.html
Yes finallyyyyyyy!!!! I had given up on cooking eggs with my waterless thank you
It’s our pleasure! Let me know how things come out :)
On fried eggs, you can have them over either easy medium or hard. You can have them up, or basted either oil basted or steam basted depending on taste. A better way to define fried eggs is what you want to achieve. Myself, my preference is for the yolks to have the maximum amount of hot but liquid and the whites to have zero goo.
Optimum can be achieved by separating the yolks and cooking slowly whites only from heat below and then adding the yolks just as the last bit of white is still liquid. dribble a bit if water in the lid and cover. Alternatively add the yolks and then baste the hot bacon fat, first around the yolk and then over the yolk cooking the residual white and skinning over the yolk.
Great info. Thanks for sharing!
Eggcelent video, Josh!
Pro Tips: You don’t have to burn a drop of butter. If it’s too hot, the big dancing water drops will divide into many little dancing droplets.
Of course you can’t hurl the water at the pan like that or it divide on impact. Just drip it on.
Also, if you put a little oil in the pan before putting butter in, it helps keep the butter from burning.
Interesting insights. Thanks.
Great demo. Really helpful. Buying my first set of stainless steel cookware soon!
Great to hear. Stainless is so much healthier than pans with coatings. Google "why are non stick pans not good for me" and you'll be amazed at what you can learn. It's worth the little extra effort for a lifetime of health and wellness!!
I have a question. Had some discoloration the other day from searing some meat. Nothing stuck but after washing, I saw a bunch of brown embedded. So, I took a bunch of table salt and a drop of soda and scrubbed with a sponge. It came out great but Martha Stewart said salt will pit the pan. I did wash and dry it with soap. How do you feel about that--scrubbing with salt? p.s. If I hear one more useless tip with vinegar, I am pulling my hair out. I haven't had this pan one full week and I love it. I am so glad to have run into you and your videos.
Great question. Usually any discoloring you’re seeing is simply the steel of the pan, combined with the heat of the stove, reacting with minerals in the water to cause what looks like white or gray streaking or spotting. The pan can be easily restored to its original shine using bar keepers friend, a sponge & hot water.
If it’s a brown film covering the whole pan this means you created a glaze (which is typically a reaction that occurs when something is heated & caramelized in the pan) and this can be removed by deglazing the pan.
@@JoshMuellerYourKnifeGuyCutco So, you do not recommend salt for scrubbing, right?
C_ Farther correct. I would not recommend it.
@@JoshMuellerYourKnifeGuyCutco Thank you so much for helping me. Will get some bartender's friend. You are so knowledgeable and I really appreciate your making these videos.
C_ Farther you betcha. Check out this blog post on barkeepers friend & removing spots from stainless pans.
yourknifeguy.com/removing-spots-or-discoloration-from-your-knives-and-cookware/
Thank you so much for your incredibly helpful video!! I can finally use my pans as intended!!❤️👍🏻❤️
They are great pans. We love them! Glad you liked the video.
Which American made stainless steel frypan do you prefer, 360 Cookware, Heritage Steel, or something else?
Great question. I’m personally a fan of Cutco products. They have the BEST warranty in the industry. You can pass them on thru generations, NO receipts or proof of purchase needed. If anything happens to them, they’ll replace them for free, no questions asked. You can check out their full product line on our website at www.SharpJosh.com
Good information! as some Stainless steel pans dont season too well. too thick bottom with too thin walls. get a SS pan with thick walls or better yet just get a Carbon steel Pan like a De buyer and season that. but you can season a lot of SS pans just fine! and worth doing.
Thanks for sharing!
thank you for the vid. solved my sticking egg problem! How would you cook scrambled eggs?
Awesome! Follow the same techniques for scrambled. We actually do scrambled in the video too.
@ Linda. Awesome to hear!! Check out our website when you're ready. Waterless cookware is the way to go!!
Thanks for solving my problems with SS pans. I purchased a rubber spatula that can resist high heat. I need a good metal one like yours.
Hey Armando, glad we could help. If you want to check out the actual spatula I am using, you can find it on the website.. www.sharpjosh.com. It will be in the accessories section and it's called the Turn n Serve. There is a larger one as well called the slotted turner. Feel free to check out both and let me know if you have any questions.
You can season the pan, and never wash wish soap or scour. rinse pan with hot water right after your finished cooking you can use a nylon brush or scrubby never steel scrubby. You tube has an excellent video on how to season a stainless steel pan.
Hello, I seasoned my stainless steel pan with safflower oil. Once the pan was cooled and oil was cooled down I emptied it leaving a thin film which I wiped with a paper towel. Ready to cook my eggs in a now non stick pan, I heated the pan on a medium heat and tried the mercury ball effect. Thinking the pan might have been too hot, too cold, because the drop of water splattered around, kind of like exploding. The conclusion I came to was the hot oil residue from seasoning caused the water to act like this. Can you advise me how to deal with the seasoning issue or maybe you suggest I not season it then just add the oil at the time of cooking? Thank you so much!
You’re correct. When oil & water mix with heat the water just splatters. With stainless there’s really not a need for seasoning. I just preheat the pan (like I would with a grill or oven). Test the heat with the mercury ball test (evaporation = not hot enough) & test the heat with a small amount of oil (smoking = too hot). That sweet spot in between means it’s ready. Just enough oil to cover the bottom then add the egg & do with it what you want. Use a metal spatula too - makes the work of flipping, scrambling, etc a breeze!
@@JoshMuellerYourKnifeGuyCutco thank you for your input Josh! My wife was commenting about our non sticks not being so much non stick anymore. Someone told me about surgical stainless steel and that it's almost nonstick by nature, but we're not about to spend $600 or more for a set of surgical stainless steel cookware. I began reading how the regular stainless steel can be seasoned, or not. Either way the pan has to be the right temp. Hence the mercury ball test. Please tell me, if I want to saute chicken or pork chops does the same rule (mercury ball) apply? And is it best to scrape out any residuals before the next batch of meat or eggs are cooked in the same pan? Thanks again. I appreciate your feedback!
@@ChristopherVPepe yes. Anytime you’re cooking animal protein. It’s just like using a grill. Preheat it. Not too hot. Not too cool. It’ll stick at first but after a few minutes, once it sears, then it’ll be ready to flip easily. You’ll know b/c it really won’t be sticking anymore. I always clean my pan completely after each use ... unless of course I want to use the fat & little bits left in the pan to make a sauce or something like that. It’s not cast iron so it doesn’t need seasoning. And remember, you get what you pay for! Check out our pans at www.SharpJosh.com - they’re not cheap BUT I have many clients who have been using the exact same set of pans for 20, 30, 40, 50 even 60+ years. Never needed to replace them. Plus the warranty is multi-generational.
@@JoshMuellerYourKnifeGuyCutco thanks for the continued advice! Also, I think a metal spatula is a good idea over the plastic one. So basically, its a one heat setting for all frying and no matter what the food item is?
Hi josh Got my pans and knives. Haven’t cut my self yet. Lol Will try pans down south when I move in to camper. Want to order a knife tell me how???
Katrina Knox
Hey Katrina 👋! Glad to hear everything arrived. You can visit www.SharpJosh.com & place your order or contact me directly via the info on that website.
Does the brand of the stainless pan matter? Mine is Paderno. I know All-Clad has instructions as well but mine doesn’t say how to best use it.
DC CD every brand is made differently. You want to find something that’s multiple layers & that has a core which is a good conductor of heat
@@JoshMuellerYourKnifeGuyCutco I cooked scrambled eggs and followed your instructions. It worked! I even thought they tasted better. The only thing I needed to do was put the heat up just a lil bit. I have a gas range so I took a pic of the dial and the flame for tomorrow's breakfast lol. Thanks man! Now all I need is another one that's smaller when I wanna cook for myself.
DC CD nice man! Great work :) check out our website www.SharpJosh.com if you’d like to see our options for smaller pans. We have an 8” pan that’s perfect for omelettes & single portions.
Good video, some good tips.
Thanks so much!
Just a comment....salt is a "rock" and is OK to add in the pan (rocks don't burn)...pepper however will burn and it's better to add it to the eggs (or anything else) AFTER the food is removed from the pan.
Salt might also pit stainless steel -- use with caution.
-- BR
Awesome I have always done it wrong, even my potatoes now I know thanks!
Annette Miranda great to hear! Come back and let us know how it’s working for you :)
There are not enough knives in this kitchen. How do you function?
😂😂 we actually have increased the collection since this video! #CutcoFanatics
I've watched this several times. I think I need some eggs and toast right now.
Ha! Breakfast for Dinner is never a bad thing :D
@@JoshMuellerYourKnifeGuyCutco d.ncc xc. Rufbgj mn n I . pp
Hi Josh, I was very impressed with the video. Maybe you could help me to make a decision. I want to switch to stainless steel cookware and OMG, there are so many options! Royal Prestige is really expensive so it is out of the picture. On the other hand, I was looking for Maxam or Chef's Secret (which I found out is from the same co. Maxam). My question to you, is any of these items surgical stainless steel? Are you familiar with these products? which one do you recommend? I saw pretty good reviews for both of them and they are more affordable. My other issue is the none of those items come with frying pans for eggs, so I will have to buy them separate. I like the 6pc, 12 Element T304 Surgical Stainless Steel Skillet. Are you familiar with those? which ones did you use on your video? Please advise. Thank you!
That is a nice looking stainless steel skillet and the eggs was cooked perfectly in both skillets and I have gotten away from buying the so called non stick pans as I had to replace them every two years or less and staying with the regular stainless steel pans and the cast iron pans and they work the best and the product will last for a lifetime.
For sure. Thanks for sharing! Love my CUTCO pans. Check out www.SharpJosh.com if you’re ever looking for a quality, American Made stainless pan!
Thank you for the video! I use an induction cooker with my Lifetime cookware. That takes the guesswork of what temperature the pan should be and really saves energy. You used a lot of gas in this video.
I have a lifetime crock pot and it's awesome!! Glad you've made the investment yourself.
I’m finding that everything sticks. I think I may have my heat too high. I made pork steaks last night and all the rub that fell off into the Cutco pan burned and I had to scrape it out. The pork steak cooked beautifully though
Thanks for sharing Eric. If your run is burning it’s a bit too hot. Once you put meat into the pan, just like a grill it will stick at first. Don’t mess with it & instead let it stay there until it’s ready to flip (you can pull it up without it sticking). Once it has a nice sear then flip it & do the same on the other side. Once both sides are seared either cover & finish OR slide it into the oven until it’s the internal temp you want. (If everything starts to smoke when you put it in the pan it’s too hot. Remove it right away & turn the heat down some). Just like anything new, you’ll dial it in with practice!
Not a problem when using stainless steel pans. All you do is use low heat. Make sure you have a decent amount of coconut oil.
Hello, is surgical stainless?
Yes. The pan I’m using is surgical stainless steel. There’s a difference between just regular stainless steel & surgical stainless steel when it comes to cooking pans. Let me know any other questions I can answer for you.
I can see how you'd feel that way. We love the cookware, and generally, it is very easy to use. Eggs are pretty much the only things people struggle with, so we made the video. For other foods, they are very simple. I'm glad you love your knives. :)
my wife just got rainbow 22 PC's set and now I basically need to relearn how to cook haha the lids have temp indicators on lids and they seal
Learning new pans is always an adventure. Stick with it & you’ll be a pro before you know it!
Great video! Thanks for posting.
You betcha! Let me know how it works for you :)
@@JoshMuellerYourKnifeGuyCutco Okay, did the mercury ball then lowered my heat then put in a little coconut oil and it didn't smoke. Couldn't I use a lower heat to begin with to get that water ball to dance first? Or, won't that work. Do I have to have high then lower?
C_ Farther thanks for asking. You can. It’s more about feeling out your stovetop until you find the sweet spot, once you do just go with that from the get go.
I wonder what is the reason that keeps scrambled eggs not sticking even when there were no butter left in the pan?
Most likely it’s the pre-heating + the little bit of butter 🧈 that is in the pan & that being all that’s needed.
Not everything sticks to the pan, but those that have a low temperature. If the eggs are warm enough you can cook them without any oil in the pan
The only way I have found that I can consistently get my stainless steel pan to fry an egg so it easily floats around in the oil like Teflon is to really scour the pan with a Scotchbrite pad in order to get the microscopic chromium oxide layer off the steel. That film is so thin you can't see it but it's there nonetheless and it adds a slight grabbiness to the surface that loves to rip innocent egg yolks to pieces.
Notice that I didn't say "you" need to do this. I'm no pro and I could be totally wrong and you might ruin your $200 pans, but this is how I get eggs to slide around on stainless steel and it works for me...
Lol, or just use a teflon pan, and save yourself the grief and ruined eggs.
SS pans are the most high-maintenance, finnicky things ever.
You really don't need to heat up the pan so much once you've seasoned it with coconut oil. Just warm up the pan a little bit put some milk butter and cool on slowest fire and your eggs will never stick. You can see on video how the egg actually stickied to the pan because of so much heat but he used a thin spatula.
What brand of pan are you using?
I use CUTCO brand pans in this video. You can see them at www.SharpJosh.com & clicking “Cookware”
...so season the pan with fat first, at high heat, then add more oil? Same process as cheap carbon steel, cheap stainless steel, cheap cast iron?
It’s not really anything to do with cheap. Like anything else you cook animal proteins on - you want to preheat - just like a grill or an oven. And with our cookware high heat is not necessary. Medium will do fine. And there’s no need to add oil or butter or fat twice. Once you know it’s the heat you want add enough to cover the bottom of the pan. It’s quite simple & straight forward actually.
OK Josh, now you have me wanting the pans along with more of your knives!
this is very informative
Glad you find it helpful 😊
Thank you!
Our pleasure!
thank you. very informative / i've been doing it wrong
deirdre you bet! Good luck & let us know how it goes. Have you seen the video on doing omelettes? ruclips.net/video/-12QFEkz27Y/видео.html
Hi Josh, what brand are those stainless steel skillets?
thanks.
CUTCO brand available at www.SharpJosh.com
Where do you buy these pans?
You can get them at www.SharpJosh.com -> click the menu -> click cookware & you’ll see the entire product line & pricing.
Why heat the pan up, only to turn it down? Why not heat to butter melting point then cook?
Butter melts at a much lower heat then the pan needs to be so the eggs don’t stick. Its less about the melting point & more about being just below the smoking point of the butter.
If you drip some water into the pans and it immediately turns to steam.. they are not hot enough yet? However if they start bouncing and rolling about.. then its hot enough? For some reason that's not making sense to me... it would seem that a hotter pan would cause water to instantly turn to steam.. while a lower heat pan would allow the water to dance about before they turned to steam/evaporated....
So you don't have to season the pan if you do this?
You're right ... it's not necessary to season the pans using this technique. However, if you prefer to season your pans, you still can.
Can you actually fry an egg without having to use butter or any oil if the pan temperature is high enough, eg you can sear meat in SS pans without using any oil and it won't stick as long as you don't try moving it around for a couple of minutes?
Hey Paul,
You are right, you can sear meat without any oil by letting it brown for a few minutes, however, we have not ever seared an egg without oil or butter and had it not stick. I think there is something different about eggs.
If you're looking to cook eggs without oil, I believe you can put enough water in the pan to cover the bottom, put the egg in, and cover with lid so it steams the egg. That helps prevent it from sticking. You'd have to test a few times with amount of water to # of eggs. I will try it a few times myself to see if I can get a concrete answer for you. If you try it, let me know how it goes.
Hope that helps,
Josh
Josh Mueller
Thanks, but what you are suggesting is poaching eggs as opposed to frying them. Since posting, I've acquired an SS pan and tried frying eggs without fat. The first 2 times I messed up, maybe the pan wasn't hot enough. But since then I've had near perfect results frying eggs with no oil. Maybe it was luck more than judgement but the trick is, apart from having the pan hot enough is to remove heat and allow the eggs to cook for the first minute or so of frying without moving them Then carefully run a spatula under the edge of the egg white, then underneath the whole egg and you should find they will release with no sticking.
that is total bullshit! You can't FRY without oil! Search for the definition of frying..
Can you make a video on how to steam ground beef in a waterless pan?
Can you tell me more about what you're trying to prepare exactly?
Well I would like to make like a hamburger helper meal in my new vita craft pans (water-less/no grease stainless steal pan). But I don't know how to steam the ground beef.
Do you like cast iron?
Nothing against cast iron. Personally prefer stainless because it’s so low maintenance.
@@JoshMuellerYourKnifeGuyCutco thanks for the answer. Don't know much about stainless steel, except it costs a lot!!
william tustin yes it can be higher priced. That said, we use T-304 surgical stainless + an aluminum core for even conduction of heat. This makes sure the cookware is completely non-porous so it never reacts with the food. It also makes sure it lasts forever. I’m fact our warranty is no questions asked, no receipts needed & multi-generational. So in the end, it ends up being worth it. I have a client who’s had the same set 70 years now.
I can't see this is any different how I cook. When cooking pancakes you do the same test, but, the first pancake always goes to the dog
I have brand new All Clad pans and have tried 3 times and so far I can’t fry an egg without sticking.
Sorry to hear about your struggles. Have you tried what I’m teaching in this video yet? Usually if they’re sticking real bad it’s a sign that the pan is not yet hot enough when you put the eggs into the pan. Try either a little higher heat OR try heating it a little longer at the same setting. Do the water test & when it dances it’s ready. Also be sure to cover the bottom with something like butter or oil (doesn’t have to be a lot - just enough to cover the bottom). And finally. Be sure to use a metal spatula ... it’s the BEST way to easily get under around & thru an egg plus it won’t hurt the stainless pans.
Josh Mueller - Your Knife Guy & Cutco the last time I tried the water was dancing but the butter turned brown really fast so could the pan of been too hot? I’ll just have to practice till I get it right. Thanks for offering to help.
Richard W yup if the butter turns brown right away then it’s a bit too hot. Best thing to do it keep practicing until you find the settings where things come out just right. Also. If you’re hot enough but the eggs still stick try a little more butter.
Josh Mueller - Your Knife Guy & Cutco just gave it another try 30 minutes ago. The pan was hot and the water was beading. I put coconut oil this time but I forgot to wait for the oil to get hot enough. Try, try , again. Thanks for responding. I won’t comment till I get it, oh and I ordered a metal spatula from that famous company they EVERYBODY uses.
En donde consigo esas sartén en CA gracias espero su respuesta
Hola Mari Mina. Puedes visitar mi pagina de web www.SharpJosh.com y “COOKWARE” y hacer tu orden en línea.
You don’t season your pans ?
Tarmac1 nope. Have found it isn’t necessary & they work just fine with out it.
Josh Mueller - Your Knife Guy & Cutco Good enough reason, even with sugary bacon
@@tarmac1697 Great question. Surgary foods can definitely create caramelization but they cook just the same whether the pans are seasoned or not, so we prefer to keep them unseasoned & completely clean since these are so easy to maintain as is.
@kristin. Awesome!!! Congrats in ridding yourself of that one pan you no longer need :D
+Bryan Jones ; Cutco's cookware is 1/2 the price of competitors like Saladmaster. $2k for cookware that lasts a lifetime, performs ideally and is guaranteed forever seems like a small price to pay to me.
+Bryan Jones Kinda like Kirby vacuum cleaners!
Ghaaa, don't bring up Kirby compared to this stuff. Kirby's are not lifetime and the design is an absolute engineering nightmare. Worst money I ever spent.
I've been to three live demos on this type of cookware and it is absolutely amazing stuff. The price was too steep for me at the time, but I cannot in any way fault the quality or ease of use of this kind of product.
Cool video. Do you guys have cookware for pasta? How does the whole "waterless cookware" thing apply to that?
GuardianLinks. Thanks for the kind words. We do have cookware for pasta too. Depending on the size of the job either a 3qt sauce pan or the Dutch oven work great. Since pasta has no natural moisture, you still boil water and add the pasta to cook it. What I really like about the waterless / low moisture cookware is that it cuts the time it takes to boil an entire pot of water significantly. One client wrote me a letter saying her old pot took 48 mins to boil (6 quarts) and her new one only took 14 mins! Check out our cookware at www.SharpJosh.com
The first pan he tested with the water that was "not ready" seemed like it was because he had to lower the heat quite a bit and then it became "ready". If the water dances, it's way too hot. That's for searing a steak.
Nice!
You make it look easy.
The reality is that cooking eggs on these pans is like balancing a basketball on the edge of a knife.
Way too finnicky and the margin for error is too big - (oil, temperature, regulation of temperature, etc).
It is simply the most high-maintenance way to cook - and difficult to get the perfect balance to not get things to stick.
Teflon is safe. I will be (sticking) to that.
Thanks for your video.
Beautiful I like it
Nison Ilyaev thanks. Let me know how it works for you!
I like your home 🏠 thanks
My pleasure. And thank you! 😎
I always apologize to my eggs before cooking them.
plainlogic that’s awesome!! 😂
I'm cringed when you used the metal spatula! My opinion. Nice job, really!!
Stainless tools 🛠 on stainless pans 🍳 is the best way! It’s quite freeing 😎. Thanks for the compliment!
You never explained what "waterless" cookware is!? Other than that, it's a great video. But now I have to google, "What is waterless cookware"?
Great feedback. You can learn all about waterless cookware on our website at www.SharpJosh.com -> click the menu -> click cookware
no brown, never
Nice video but I don't get "water less" cookware!!! Thanks
Thanks! “Waterless” is just the style of cooking and mainly refers to the pans in our sets that have lids which allow you to cook foods like vegetables without added water or foods like meats without added oils.
Quero de presente uma panela dessa.
Sounds great. You can order it at www.SharpJosh.com & click on COOKWARE in the menu.
@@JoshMuellerYourKnifeGuyCutco responda em português
@@detudoumpouco-sz5dt parece bom. você pode encomendá-lo em www.SharpJosh.com e clicar em utensílios de cozinha no menu
@@JoshMuellerYourKnifeGuyCutco mas eu quero de presente.
@@detudoumpouco-sz5dt você está dizendo que gostaria de comprar um como presente para outra pessoa OU que outra pessoa o comprasse para você como presente?
What pans are these why are they called waterless
www.SharpJosh.com ... they're #Cutco brand and "waterless" is leman's terms for "Low Moisture Cookware" ... they're designed to minimize the use of water when cooking. When using the lids you don't have to boil or use any water when you cook vegetables for example.
Was that really 3 eggs ?
In the scramble yes it was!
How do you make soup in waterless cookware
Are you heating prepared soup or making it from scratch?
+hedera helix The water comes separately... in a glass. I guess. :)
Why do you call it waterless cookware I've never heard that term
It’s a design of cookware that allows for vegetables to be cooked without water & meats to be cooked without oils because of the way the lids fit on top of the pans. You can see more about it on my website at www.SharpJosh.com & clicking COOKWARE
_Great vid..
Nice skillets; *Brand.?*
*Thankyou*
CUTCO actually. You can check out more about them at www.SharpJosh.com
The scrambled eggs where ready at 7:05, you served them half a minute later..
Anyway, I'm not using a ~1 kg pan that takes 3 minutes of preheating to make a one minute fried egg. I use my SS pans for everything, but for fried eggs, nothing is better than an ordinary teflon small pan.
uh carbon steel or cast iron ftw
@@ibjames I use a debuyer carbon steel pan for scrambled eggs and almost everything else like meat, fish, panceta (better than bacon imo) and deep frying things like onion rings or breaded shrimps.
But for a simple fried egg you need heat all around so the top can cook without having to flip it and break the yolk. A small 3mm aluminum pan with teflon coating and a lid is a thousand times more convenient.
Why heat the pan so hot if you have to then turn it down to melt the butter and cook?
Great question. Saves time. Plus it’s easier to identify if it’s too hot than if it’s not hot enough. If it’s not hot enough then things are more likely to stick and will take longer. So would rather have it hot & cool it down vs risk if not being hot enough. Personal preference ultimately 😁
Have you heard of kitchen craft? Is it worth the prices? Please help! May be experiencing buyers remorse
@alyishah - I am familiar with KC and I think all waterless cookware is a great investment and worth the money. Takes a little getting used to BUT I've met thousands of people over the years who have had it for decades and love it. My wife has had a set for 20 years now and we wouldn't ever use anything else. Keep it. Learn it. Love it!
I like eggs soft , with no brown at all dont like crispy eggs. bought all clad from costco which were good at the start not now........they dont slip out of the pan now at all they stick my quest is to find the best cook pans....
You should learn to poach, or cook them sunnyside up with a covered steam finish. All-clad (and any stainless pan) is perfectly capable of doing this.
Answer: Teflon pan
Just wow.... Spray your pan with Pam or coconut oil, put eggs in pan, then turn your heat on medium to medium high and start cooking. Then read a physics books while you're eating your eggs.
Joshua Taylor I saw that on another video. The guy said let the oil, egg & pan all heat up at the same time. I’m going to try that way.
Lol, or even better-yet, just use a teflon pan and get on with your stress-free life 🙂
Royal Prestige????
Actually it's CUTCO Cookware. Same as royal prestige but manufactured by regal ware - the premier manufacturer of low moisture (aka waterless) cookware.
Much easier & quicker to just use a non-stick ceramic pan without all of the deadly chemicals.
It seems like it would be a lot easier if you just seasoned the pan.
My stainless-steel cookware (Anolon Nouvelle Copper Stainless) isn't "seasoned" but nothing sticks, even eggs. I think it's more the way you cook vs. needing to "season" stainless.
-- BR
Are you experienced with cooking in stainless or are the pans doing the work.
@TheCy090:
Who are you talking to? If me, yes, I'm experienced with stainless (had a set of Revere Ware), and cast-iron (Lodge) before that, and aluminum (bare and non-stick stuff) before that (which I got rid of due to health concerns). But then I've been cooking for about 50+ years, using stainless pretty much exclusively since 2013. Cooking always came easy for me so you just intuitively know what to do from experience vs. understanding the science (which I was not good at anyway). ;-)
In fact, today I used my last 4 eggs to make an omelette (with Swiss Cheese) in my Anolon Nouvelle Copper Stainless 8" skillet and there was no sticking. I like to keep things simple, so I only use 2 oils, depending on the situation:
1. Olive Oil -- for "cold" use (such as salads) since when it's heated, its properties change and isn't as (or at all) healthy anymore. I may WARM it slightly, but never HEAT it, if you will. It's mainly used COLD and for salads.
2. Canola Oil -- for "hot" use, meaning cooking.
Simple...just 2 oils for two situations.
MOST of my cooking is "medium" heat, meaning no more than 275 degrees most times. Of course, when boiling water (such as for spaghetti) I HAVE to go higher (375 "medium-high"), but it's rare I'm having spaghetti so mostly my pans are heated to no more than 275F...more often, they're at 230F -- I'm in no hurry, so I let the lower temps do the work. And Anolon says low-medium heat is all you need with their cookware anyway, and I agree with them. For a VERY low "warming" temp I use 150-175F.
Finally, for years now (since the Summer of 2013 when I got my 2 "NuWave PIC 2" cook-tops) I've been cooking using induction only. I know the temps I use most often: Just look at the digital screen on the NuWave. For examples, the "medium" button temp = 275 and "medium-high" button = 375. This allows for repeatability since once you know what temps work best for your usual cooking scenarios, you just dial them in and get the very same (and expected) results. I like that numerical way of choosing temps -- even if it's still not exact at least it gives you a repeatable starting point.
I don't know if I could ever go back to electric or gas (but DO like gas) as I like how energy-efficient induction is over both those other cooking methods.
-- BR
Thanks for the reply. I am just learning about Anolon and Nouvelle Copper now hence my curiosity. As for cooking in stainless its not my strongest skill in the kitchen so I'm interested in improving my utilization of the tools.
I should have added: Yes, I DO use some oil/fat when using stainless -- mentioned here because it's a criticism some "more healthy conscious" cooks make when people use ANY fat really, as the former group prefers non-fat/non-stick cookware instead -- you HAVE to use SOME fat/oil with stainless (but I don't "season" my stainless cookware). However, I don't use as much fat as some people do. Specifically, I use mainly canola oil for cooking, sometimes Land-o-Lakes "butter-canola" blend (for eggs), but nothing else, not even coconut oil. Olive oil changes its chemistry when heated, so I use it "cold" only (never heated) -- for salads (with Balsamic Vinegar). But even for THOSE people who use lots of oil/fats, "who are we we to disagree" (-- Eurythmics, 1980s)? Let them...it's their health, not ours. Unless they invite us over for dinner, which isn't likely, yes? ;-)
After all, THEY have to eat what they cook (and the fats used to cook it), not us, so I don't preach the "wellness cooking doctrine" to them if they know better but want to do it anyway.
As for my Anolon Nouvelle Copper Stainless, I didn't want to pay $1200-1500 for a set of cookware as excellent as it is (AND being American-made). My 14-piece set of foreign-made (Thailand?) Anolon will have to do ($400, but scored it for only $140, @ Dillard's of all places, marked 65% off!).
And so far, it's doing well (but I just got it last week so only time will tell). My MAIN concern was sticking, especially with eggs, but fortunately no such issue with it. It IS 18/0 stainless though, so no nickle content like 18/8 and 18/10 have, but to me that's not a problem. I just think of 18/0 stainless (aka: 430 stainless, aka: ferromagnetic, IIRC) as "cooking with steel" but steel that has very decent level of rust resistance, even if not the best level. It'll do...
Good luck,
-- BR
Sticking again..to much heat for stainless
really over easy?
Yup. Want us to do them a different way?
couldnt you just buy the non stick pan and not worry about the other stuff.
Look up 2020s episode on Teflon
Bingo !!
Pretty soon we gonna need a NASA to teach us about frying eggs I guess..
Yeah, seriously - who has the time, patience, and endless egg supply to deal with this ?
Just use teflon and be done with it.
Do you really need all those knives? Basically, you can survive with just 3-4 knives. Chef, paring, utility and serrated. Why do you keep so many knives?
+Chubby Luna He sells the knives, so it's probably good to have that many on hand. I have little to no use for a paring, or serrated knife, and would much prefer a slicing knife to those. -I'm also a professional cook.
It's like having A tool box for the kitchen. No matter what we're needing to cut we always have the right knife for the job. Plus my wife and I cook almost every meal each day and we we entertain quite a bit so we use them all the time.
Josh Mueller By the way, what brand of knives are you using?
They are called CUTCO ... www.SharpJosh.com
By the time you get your pan ready for frying an egg, I would be done eating.
It takes less to heat up this pan than a nonstick pan
jw but your eating teflon which will kill you. Take an extra few minutes and save yourself in the long run!
Getting Fit - FYI: I use stainless steel All-Clad cookware only. Never used teflon. Only recently I bought All-Clad nonstick fry pan which I use from time to time and I like it.
"but your eating teflon"
* you're
@@mrs.debrie4049 Please do some research. Teflon is safe. This has been proven, but somehow people still want to believe the very-early-on false claims.