For the stainless steel, heat first, then add oil. Heating closes the pores in the steel so that the oil stays on the surface, making it more non-stick.
Completely agree for searing steaks etc . For cast iron, the food release is very easy peasy, Mallard effect is excellent ... If you don't over heat the pan (go low and slow) .if you have a cast iron pan and don't get food results - One hack I want to share is to sand it until it's smoother to the touch (glide over the surface with fingertips). Think of the $20 lodge as an unfinished tool and sand it down afterwards. I saw on a homestead channel, this lady showed off a sanded down cast iron pan by her husband, who used pretty serious tools. I sanded my griddle as a trial with 10x cooking improvement.
Stainless cleaning - let pan cool slightly, add water to pan, re-heat to simmer to “de-glaze” , then wipe clean. If it does not wipe clean, repeat for a tiny bit longer. (If you want to make a sauce, de-glaze with wine, add seasoning and reduce) Super easy. DONT scrub scrub scrub a cold stainless pan, you’ll just scratch it.
Great topic and thorough analysis Kyle. This has been a stress point for me since moving back, and I've only recently fallen in love with my stainless. Had no idea about the iron leaching in non enamel cast iron! 😮
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For the stainless steel, heat first, then add oil. Heating closes the pores in the steel so that the oil stays on the surface, making it more non-stick.
great tip!
I'll take a $20 Lodge cast iron any day. They got it right 100 years ago. I'm using my grandmothers pans to this day. Easy to use and clean,
I was like this too but learning about the acidicity leeching iron was eye opening
Completely agree for searing steaks etc . For cast iron, the food release is very easy peasy, Mallard effect is excellent ... If you don't over heat the pan (go low and slow) .if you have a cast iron pan and don't get food results - One hack I want to share is to sand it until it's smoother to the touch (glide over the surface with fingertips). Think of the $20 lodge as an unfinished tool and sand it down afterwards. I saw on a homestead channel, this lady showed off a sanded down cast iron pan by her husband, who used pretty serious tools. I sanded my griddle as a trial with 10x cooking improvement.
Stainless cleaning - let pan cool slightly, add water to pan, re-heat to simmer to “de-glaze” , then wipe clean.
If it does not wipe clean, repeat for a tiny bit longer.
(If you want to make a sauce, de-glaze with wine, add seasoning and reduce)
Super easy.
DONT scrub scrub scrub a cold stainless pan, you’ll just scratch it.
wow great tip, clearly I'm not expert in the kitchen lol
What about my set of 19th century copper pots and pans? Collected in Tunisia and re-tinned - perfect cooking results.
Honestly, a sunny side up egg test would be a better test for what kind of pan to get...steaks are more versatile to cooking than a fried egg
Great topic and thorough analysis Kyle. This has been a stress point for me since moving back, and I've only recently fallen in love with my stainless. Had no idea about the iron leaching in non enamel cast iron! 😮
First off the ceramic and cast iron pans are labeled wrong in your intro and the best way to cook steak is on grill.
None of those, hexclad is best.
Only low nickel stainless steel, and pure cast iron is considered non-toxic, the other ceramic and glazed materials likely contain lead.