Full article with more details: prudentreviews.com/stainless-steel-pan-food-sticks/ Did I burn the butter? Watch this video to learn how to cook eggs in stainless steel without sticking or burning: ruclips.net/video/BYpYK1DV_SU/видео.html
Prudent Reviews: 9:43 Good content. Please look up and listen to how to pronounce Maillard Reaction via "How to Pronounce Maillard Reaction?" by Julien Miquel. One thing missing was to heat pans on *medium* heat, not higher than this. All-Clad and Lodge both explain why on their own sites. Your pan was too hot when adding the butter in the video. Also, relax, have fun to relieve the stiffness of the presentation.
@@vvhitevvabbit6479 Asians know how to properly get an egg crispy with the whites still melting in your mouth and a slow oooze egg yolk. Americans have no idea what that texture is.... it is heaven. In this case, the egg never touches the cookware and it's done in less than 40 seconds.
Thank you so much for this! At 66 years old and divorced two years ago I’ve finally decided to get into cooking instead of eating all my meals out. My ex wife did all the cooking in our marriage. I’ve watched a lot of videos and thus spent a lot of money on cookware that I thought would be the best to use; an Instant Pot, a Breville toaster oven, a cast iron skillet, and a set of all clad stainless steel cookware. So far I have been burning a lot of food in the cast iron skillet. I’d tried seasoning the skillet numerous times and just recently from watching your other videos tried lowering the cooking temperature on my gas stove when cooking. It has made a world of difference! I actually cooked my first fried egg in the cast iron skillet that didn’t stick! I couldn’t believe it! I was taken a back though at how low I had to turn the knob to get to the right temp, but it worked beautifully! Now, with this video, I’m looking forward to finally getting the nerve up to take out my All-Clad stainless steel frying pan and use it! I will definitely watch this video a few more times and put all of your instructions to use! Again, thank you so much for the great informative videos. I hope you realize just how helpful and impactful your videos are!
You are so welcome. I'm glad you found it helpful. It takes some practice, especially with eggs, but once you get the heat and oil right, you'll be all set.
@@PrudentReviews Update: Using the knowledge gained from your videos, using the Leidenfrost effect, I’ve cooked eggs in my stainless steel frying pan. They didn’t stick! In fact, I had to make a video of the eggs sliding around in the pan! Simply AMAZING what a little knowledge can do! AGAIN, THANK YOU!
@@redknight3439 interesting! This is three years old. I have two questions. 1.) Why does he have comments turned off? 2.) Why haven’t I come across any other videos showing this technique? I’m going to see if I can find any other info on this explaining the science behind this. Want to make sure this isn’t something that might mess up the cooking surface of the pan. It’s definitely interesting! Thank you for this.
Also, when frying an egg, if your worried about it sticking or breaking once you've flipped it, add a splash of water to the pan and put a lid on. The steam will cook the sunny side so you won't need to flip it!
Uncle Andrew, you do be the slickest and smartest person yet. Thanks for the help. You are the only person in life that actually tought me something instead of yelling at me and cursing my next generations for my poor cooking skill. Bless you
I cooked eggs in the Army on a large electric stainless steel griddle. After heating up the grill, I poured some oil, cracked two eggs, and smeared them all over the grill until it turned into oily froth. That seasoned the grill. After that, nothing would stick to it. This procedure also gave me the opportunity to ask the first guy in line, "You wanted scrambled eggs, right?" To which the response was usually "I ain't eating that s***!
That was classic!!!!!! I’m was in the Air Force and went to Air Base Ground Defense School at Fort Dix in NJ. That was the best damn food I ever had in the service. My hat off to you sir.
Don't worry so much about being too hot but do keep in mind that the food will definitely stick if the pan is just warm. Also, if you're going to use butter, add a bit of a neutral oil, then add the butter to prevent it from burning like it did in this video.
mixing oil and whole butter will not keep butter from burning, it is the solids in butter that burns, use clarified butter it will not smoke till about 480 degrees
@@butchs2337 Mixing oil with butter increases the butter's smoke point enough to finish cooking the eggs before the butter starts to burn. This is why many chefs finish steaks with butter after searing them with oil; that being said, this technique needs to be developed to prevent the butter from burning. You can try the experiment by heating up a stainless steel pan and adding a teaspoon of butter. Then, repeat the experiment but this time add a teaspoon of oil and 15 seconds later add the teaspoon of butter. The oil acts as a buffer between the pan and the butter. Of course, given enough time the butter will start to burn.
@@zone07 Does mixing butter and oil raise smoke point? Image result for olive oil and butter smoke point If the theory is correct, it should start to smoke somewhere between 380 and 490°F. Uh oh. Wisps of smoke started appearing at 375°F. Unfortunately, it's simply not true: a butter-and-oil mixture will start to smoke at the same temperature as butter on its own., that is what i found on google for you, it is the milk cutures in butter that smokes, use clarified butter it has a much higher smoke because it is the oil from the butter seperated from the cutures
@@zone07 Does butter or olive oil burn hotter? The burning point of olive oil is around 410 degrees F (210 degrees C), which will generally cover much cooking; butter's burn point is about 300 degrees F (150 degrees C).
@@zone07 Should I cook steak in olive oil or butter? In Conclusion Steak must be seared in cooking oil and not butter. Butter burns quickly and easily, becoming black and making the steak taste acrid. Cooking oil, especially the varieties with a high smoke point, remain stable at high heat
Thanks for explaining this in scientific terms. I always knew there had to be a reason why some recipes/chefs instructed us to preheat the pan before adding oil, but noone ever explained why. You finally answered that age old question for me. Great educational video!
one other major reason you want to preheat your pan is to get a good sear without overcooking. Take a steak for example. You want to get the external surface temp of a steak up to 350 while leaving the core temperature of the steak closer to 140 The hotter your pan before you start cooking, the faster you can get the external temperature up to start browning without letting the core cook. If the pan is too cold the steak is cooked before its browned, but if the pan is too hot you can easily drop the temperature and finish the steak after its browned
Bro, absolutely brilliant video. I finally figured out the problem with how I was using my pan. Your explanation was simple and concise, I haven't been having any trouble since I started using it. Thank you!
I have fried eggs almost every morning for breakfast, and I only use butter. I found that keeping a pan 'seasoned' like cast iron makes a remarkable difference, so I grabbed a small, dedicated egg pan. When I'm done cooking I give it a quick wipe, put a lid on, and leave it off to the side for tomorrow. I've found I never have to have the heat on more than low, it never burns the butter, and the eggs never stick. Pre-warming cold eggs definitely helps, as does proper, healthy butter. Cheers.
@@rebeccad812No. Cast iron is different in retaining oils than stainless. Just follow the video above everytime you cook on stainless to prep it, and clean off all the oils afterwards
20+ years professional cook here, top notch 👌 I'll be sharing this with a few of my friends who struggle with this type of thing despite being shown several times... 🙄😆
Was so frustrated with my (expensive) frying pan, I gave it away - luckily to a niece who knows better than I how to cook. Only to learn recently what I’ve been doing wrong all along. Thanks for your instructive video!
Valuable info here. One small thing that I’d like to point out is that pans do not have “pores” in any way. They have imperfections and cracks/crevices. These do not open up when heated. This is a common misconception that has been repeated and repeatedly disproven over the years
When you say something like this there are two possible outcomes. One is where you complete "your statement" with an (the) argument, and potentially consider the noise that you made something other than random. Or *in your case* , end the "thought/comment" without actually finishing it, making you look like someone who deserves sympathy for their *intellectual deficits* also known as, _a retard_ .
I am sure he is meaning porous metals. May want to fact check your stainless steel compositions there are different grades. I assume most cook ware is 316l stainless steel food grade. Check out astm or aisi standards for metals you will find indeed. Food grade stainless steel has porosity in it.
For cleaning: Use Barkeepers Friend to clean the pan, then wash with detergent and sponge. This gives a polished surface to start. If you want to fry eggs without the discolored and dried out crust, melt butter (don’t let it brown), add the egg(s) and cook over low to low medium heat. The eggs will slide around and avoid crusting. Try it!
Never in 60 years have I ever washed a pan out once its seasoned, just wipe the dregs out with paper or heat and pour hot water onto it. ps , never ever dry fry anything, add oil or fats to prevent sticking. Fats and oils are essential for any healthy diet.
This is the first time I’ve ever seen someone explain the actual science behind it, instead of just plain “hot, but not too hot.” For some reason it helped tremendously and I just made the best steak of my life! Thank you! I even memorized which little line to turn my stove dial to for optimal heating 😅
I’m not a chef, but I consider myself fairly well rounded at being lucky when cooking with stainless. This video explains why sometimes things go great and other times not so much. Thank you! Now if I can only remember this methodology for the next meal…
This is exactly about everything that went wrong for a long time in my journey of learning to cook and making sense of stainless pans. Even after so many other videos on youtube. Excellently explained!!
hahahaha you said it better! Exactly my feeling. Cooks on RUclips never show you their burnt food. I think they cook on non-stick for the grand finale image. I am really dancing for joy... this was real explanation.
@@bilvapatra Once you get the hang of cooking properly on stainless, you'll hardly ever use non-stick again. I learned the 'proper temp, then oil' method a few years ago and never looked back. I'm glad this guy made this video cause its one of those things that isn't obvious, but works so well once you know
Thank you. I'm 72 and never knew! I am grateful that my old Revere Ware has held up for 50 years in spite of my not using it as you recommend. However, I have had more than my share of stuck-on food and cleaning challenges because I didn't have your sage advice.
Really glad to find this video, some truly helpful information! As an aside, I've been cooking eggs over low heat in a stainless steel pan w/o preheating and pulling the eggs cold, right out of the fridge... I just add a pat of butter until just melted then break the eggs on the surface. Never once had them stick!
This is exactly the way I need to learn stuff. If I understand WHY something does what it does, the lesson stays in my brain much longer. Thank you so much! Oh, btw, new sub.
I would not cook all foods at the temperature where the Leidenfrost effect happens. I would just use this effect to learn to know at what setting of your stove this occurs, and to learn how long it takes to preheat to that temperature. Also, at the Leidefrost temperature, the pan is WAY too hot for butter , I would use canola at that temperature. To saute onions or garlic, I go way below the Leidenfrost temperature, for eggs too. It's basically only good for big pieces of meat/fish that you want to sear heavily. Most important is the finished preheating to your target temperature, and not just puttin oil/fat in before the food, but letting the fat get hot as well. Putting the oil in at the beginning would heat it too long, and burn the non-oil parts in it.
Splendid video! I just a full set of Cuisinart stainless steel pans and I was having a terrible time making scrambled eggs this weekend. I will now try it tomorrow morning. Thank you!
This is amazing. Thank you. My usual struggling steel pan behaved like a non-stick cookware today. Today was so good that i could wash off the pan with just handwash liquid. My usual day would be scrubbing the pan with dishwash gel and a scrubber. I followed your instructions and the paneer was literally skiing on the heated butter. Amazing.
Love stainless steel pans, but they are very difficult to buy now a days. It seems like all the stores sell are non-stick, which don't last forever like an uncoated stainless steel does. I've tried all kinds of non-stick and found that eventually the coatings come off and food winds up sticking! I always wind up going back to my stainless steel. I remember watching an episode of "Yan Can Cook," when I was a teenager. He said the number one thing to remember when cooking is "hot pan, hot oil, foods no stick!" It's exactly the same thing you are saying and it really does work. The only problem I have is managing the heat on an electric stove and watching that the pan doesn't get too hot.
It takes some practice, but it’s worth it. It’s easier to control the heat with thicker pans. Demeyere Atlantis Proline is a great option at ~5 mm (but it’s expensive)
I have had several SS fry pans and have never got on with them, your explanation of how and why they stick makes so much sense that I'm tempted to try again, nice work.
IMO, scrubbing a pan after every use does not allow it to season properly. Scrub only when absolutely necessary to remove stuck-on food. If there is only grease or oil left in the pan, simply wipe it out with a paper towel. This and heat control is key to avoiding sticking.
Tip, use Avocado oil for cooking because it has a higher temperature burn threshold whereas butter burns at relatively low temperatures but clarified butter burns less.
Yes for pan frying all I use is Avocado oil. Butter really adds no real flavor plus it will scorch and not a good taste. If you want butter flavor add it to your meat after turning heat off and letting it rest a few minutes first.
@@RRaucina That applies to a lot of oil on the shelf. First off you insult me as being so stupid I have no idea how to buy good avocado oil or that there are brands to avoid. I only use three brands Chosen Foods, Marianne’s Avocado Oil, both refined oils made in Mexico. For a virgin grade, CalPure produced in California is my third got to oil if I can't get the first two listed here. As well not all butter is equally the same.
@@davidsuperdavelarson6174 If you want to be assured of purity, find a avocado oil producer where you can stand and watch them being processed. [Good luck] For olive oil, BARI is one place where you can do that and maybe UC Davis oil and California Ranch. Otherwise its just a crap shoot.
I'm not sure why I was recommended this video to begin with, but it informed my purchase. Bought a cheap "starter set" pair of pans for just under $30 last month, and it's been pretty great. Still learning, so I come back to this video every now and then.
Bought a cheap infrared termometer, and even though the wikipedia article says that the leidenfrost effect for water is around 220°C, my readings showed leidenfrost effect working at around 140°C. Seeing as how some oils like rapeseed shouldn't go above 175°C that leaves a small window.
Thank you for this really great and informative video. On vacation in time share and forgot skillets from home and had to use stainless steel time share skillets. Watched this video, took eggs out to get at room temp(well, put them in bowl of warm water for 10 mins 😊), heated skillet, did water test, and fried 4, yes FOUR over medium eggs with ZERO sticking. Thank you thank you thank you ❤
My biggest issue, and I love SS pans and pots, is adding oil at the right time. I am always forgetting and add it before the pan is even hot. Another tip, which really has nothing to do with SS pans, is for butter. Always add a little bit of other oil like veg. oil (high resistance to burn) to butter. It prevents the butter from burning and turning brown. And one more really great tip I learned is after cooking, fill pan with hot water and set it on stove to boil, take off and then wash. The boiling water makes cleaning hard stuck stuff so much easier. It all just slides off. Thanks for the video!
@@EricLS Kerrygold? Is that margarine? I never use butter substitutes. Those will kill you. Opp's, also when I said "veg. oil" I meant good brand olive oil, cheap olive oil is never 100%. I also never use seed oils except olive... Coconut oil is great as well. Thanks for the heads up on Kerrygold. Just looked them up and I love "Irish" kerrygold. But never used it except as a bread spread (rarely). Thanks for the info Eric and will not use it as pan oil.
Very informative, thanks so much for posting! Now I finally know that the brown/black sticky parts I've always ended up with in my pans are simply due to adding oil to a cold pan. They would go away after a really good scrubbing with steel wool, but now I see that actually only worsens the cooking surface! I think I picked up on adding oil to cold pans only because that's what I kept seeing on many cooking shows. Clearly these shows are passing on incorrect cooking habits!
Great video. I have been cooking in stainless for almost 60 years and these are all great tips. The only thing I do differently is use a bit more oil or butter
@@potbellyfatguyfromnewyorkcity nah, that small amount of oil is not unhealthy if the portion is kept under control........ now, if one is preparing for an IFBB event, that's different
To avoid burnt butter flavor (unless you like that flavor!) use clarified butter. The milk solids burn and not everyone likes burnt milk solids. Using olive oil works, along with clarified butter if you like the butter flavor. You can make clarified butter by just melting it and letting the solids sink to the bottom. No excessive heat. Just get it all melted, then pour off the liquid and filter out the solids. You can buy it that way too.
You can also avoid burnt butter by bringing the temperature up gradually from medium to medium-high (not high) heat. I routinely use full-fat, grass-fed butter and it doesn't burn and the food doesn't stick. Tastes great too 😁
Before I became milk proteine allergic I used ghee quite a lot. Now I use a canola-based margarine which can take higher temperatures than butter, but gives me similar characteristics. I actually prefer it to butter now. Mostly I just use canola oil, but sometimes you need the margarine to get the butter-like frying going.
It is also very helpful, to get a relatively sharp, straight edge, steel scraper. With that you easily get things off the pan, that just stick a bit, and are not burnt in, yet. If you don't find one in household appliance stores, you can just buy a spatula from a hardware store, clean it thoroughly and use that. If occasionally something sticks to the rounded sides of the pan, where you won't reach with the straight edge scraper, a table spoon is helpful. With some DIY skills and tools, it is also easy, to customize a scraper to your stainless steel pans shape. Just take a spatula, with a straight edge and round off one corner, to have the same curvature as your pans side. If you have problems, flipping eggs or other fragile foods without breaking them, make sure, the sides of you scraper are smooth and round, not sharp. Using such a spatula and some experience, you intentionally can let the food stick a bit, so it gets browned but not burned. That way, you get those tasty roasting flavors. Then scratch it loose. If you regulate the temperature and timing well, the food won't stick after that. Maybe you have to add some additional oil, after scraping of the roasty stuff. Also such a scraper, allows you to be more lenient, with the tips shown in this video. For cooking at lower temperature, I most of the time disregard your advice, to not put the oil into the pan until it is hot enough. Instead, I - Put the pan on the hearth, switch on the heat. - Immediately put in the oil and a very small piece of low starch vegetable, onion, ... - Do something else, until the small piece slightly sizzles. - Then start cooking. That way I also don't have problems with sticking. For meat, or other higher temperature cooking, I still proceed, similar to you and wait until the pan is hot, before I put in the oil. But instead of using a water droplet, I still use the small piece of onion or vegetable. Whether your assessment, that oil added into a cold stainless steel pan, sticks into the microscopic pores of the pan on heat up, is true or not, very strongly depends on the oil or fat you use. This only could happen, when you use an oil, that tends to polymerize when heated, or has sticky impurities in it. However there is another reason, to only add the oil after heating the pan: Decay processes and polymerization of oil, won't happen instantaneous when a certain temperature is reached, but with a certain rate, over time. This rate increases with temperature, but already starts at lower ones. Thus adding the oil later, makes e.g. less of the unsaturated fatty acids decay. Also as soon as the food is added, the temperature of the pan lowers significantly, so make sure, to add the food directly after the oil. Personally I think, that this is the more important reason, to add the oil later, when cooking at high temperatures. Sometimes I don't want to use that much oil. Then I just rub in a bit of oil, with a piece of cotton or paper fabric. Never use the water droplet trick, with tap water, if you live in a region, where that is very chalky. Instead use purified (demineralized) water. Otherwise, the water after evaporation, leaves a chalk stain, that can make the food stick, afterwards. Or do it as me, and just use a small piece of onion or low starch vegetable. If the abrasive fabric of your kitchen cleaning products is too coarse, you can get rolls of finer (and coarser) abrasive fabric in hardware stores or online. With that you can get a smoother finish, after cleaning your stainless steel pans. The coarser abrasive fabrics can be used as a first step, to repair or thoroughly clean old stainless steel pans. You can use them with soap and water, to avoid dust. Personally I most of the time use a high walled stainless steel pot, instead of a pan. That way, I get less oil splatter, and have to clean less.
Thank you for the tutorial. I am a new user to stainless steel pans, as we moved to a home that has a glass electric cooktop, where stainless is pretty much the only type we should be using on this surface. It's been a learning curve!
Thank you very much Andrew for such a refined & informative review! I purchased 2 American made stainless steel fry pans after watching your video. A 10.5" Heritage Steel fry pan and a 12" HS fry pan. I am so happy to purchase these because I watched your video. I fried eggs, dumplings in the pan and from the just beginning, there has been zero sticking to the fry pan. I followed your suggestion and the manufacturer's recommendation and I was so happy to cook eggs without any sticking. I wish a lot more people could be able to watch your video and improve their health by using stainless steel pans. Great thanks!!
I learned much of this from experience, but how great to know why it works like this, and more. No more sticky egg residue for me!😀 This channel is a welcome relief from all the drivel currently on RUclips
I cook alot on my pans and wondered why my eggs stick. I sometime lower the heat it it seems to work best. I just learned so much here how to start my pans up for now on. THank you for all these great ideas
I have found using an IR thermometer very helpful when cooking on my induction range top because pans can heat up very quickly beyond when Leidenfrost effect occurs at 193°C / 380°F. The trick is using a medium setting, patience to get the pan surface up to 380°F, and a small amount of a high smoke point oil for the initial sealing of the pan / griddle surface. After the initial sealing of the pan pores with the thin layer of higher smoke point oil I add a emulsified fat (i.e., fat + water mixture) such as butter or a cooking oil spray containing soy lecithin just before adding the food to increase the steam cushion effect. The reason for not using just the emulsified fat initially is that 380°F is above the smoke point and the water vapor may boil off before there is a time to add the food, negating the advantage of using an emulsified fat vs. oil.
Thanks for these tips and here's one I learned not that long ago. Instead of trying to cook with regular butter especially in a hot pan use clarified butter or Ghee, they both have a very high smoke point and won't burn nearly as fast as regular butter because it's pretty much pure butter fat with the milk solids and water removed. It's easy to make also, all kinds of ways on how to make it at home on YT. It's also good on all kinds of things regular butter is good on.
I think pouring the molten butter into a bowl until the milky white starts flowing as well and pouring the rest through a fine meshed sieve is an easy way to make it. The fat will cling to the sieve and the milky white is still in the original container along with some butter fats :/ I don't think there's a way to get all of it
@@zimzimph I guess that's one way to make it. The way I make it is to skim off the frothy top layer with a spoon and then pour out the butter fat into a container until the milk solids at the bottom get close to coming out with the butter fat and then stop pouring. It works.
I make ghee and use a small pan at a low temperature and maybe for hours depending on the number of sticks I put in When the butter fat solids start to gel up I watch it very closely as there is a fine line and a short time between when the butter fats solidify and when they start to get brown I take a sieve and line it with a big piece of sheer nylon fabric and strain it into a bowl Usually I place big cans or jars over the bowl so the sieve can just drain for many minutes or longer
My wife tends to burn things when she warms things up She turns the temp on too high and does not cover the pan so any liquid will evaporate off She leaves and thinks she will be right back but often forgets to come back until I smell something burning I sent this link to her Hopefully it will help
another good rule of thumb with stainless steel cookware is never to immerse a pan that is hot off the stove in water or to place it under running water. this can cause warping of the pan. allow the pan to cool until it is just warm or until it is cooled completely before placing it in or under water.
@@PrudentReviews Actually, Canamus, I have been cleaning my hot ss pans by running them while still hot under hot tap water while scrubbing with a brass wire brush, without any warping. I guess it depends on how well-built the pan is, laminate layers, etc.
It really depends on whether they have a heavy bottom. I get no warping. And actually there are many applications where you want to add liquids to the pan to deglaze it which is what SS is perfect for.
@@MrSupernova111 Then how do you make a pan sauce, a roux, or deglaze a pan if not by adding cool liquid to a hot pan? That rule is great in theory, but can't always be followed. I have heavy bottomed commercial cookware in my kitchen, some of it 20+ years old and warping has seldom been an issue.
I saw this great video with an Eastern-block gal whose grandmother taught her "the correct way to use a stainless steel pan." She used the "mercury ball method" - what you showed when the pan was just the perfect temperature to make a splattering of water roll around the pan like a mercury ball. Since learning that, I LOVE my stainless steel pots and pans. You have taught me a bit more with your video (though I'm a Vegetarian). Still applicable, though. Thanks for sharing!
4:27 - Dummy here who didn't read the instructions from All Clad before my first cook. 🙋♂ 3:30 - Now THIS is something I will keep an eye on with my next cook. 👍
Thank you for the informative video. I would only add you shouldn't use plastic utensils when dealing with hot food, unless you want endocrine disruptors in your food.
Interesting video. Thanks. I love the cut at 7.51 from a pan with a small amount of butter to 7.52 showing one with tons of brown butter. Obviously, you had a few goes at that! For me, the bottom line is that stainless steel pans are tricky - even knowing these tips. By contrast, cast iron pans build up a great natural seasoning that troubleshoots all of the problems that steel presents. Moral of the story? Cook with cast iron. It's easier, better for you (because it microdoses your food with iron) and it's way cooler.
One suggestion from my experience. When cooking an egg, low and slow is often preferable for taste and texture. After seasoning as you demonstrated (I prefer oil for the season), drop the temp down and let the pan cool before cooking the egg. Then I add butter and cook low and slow. You can also add a couple Tbspns of hot water and cover for sunny side up.
Man, good video, thank you. Very helpful tips about non-sticking technique. But when you put butter in the pan, and it became instantly brown, it means that the butter is burning, please pay attention to that. 👍🏼
Most of the techniques want the butter browned before adding the food to it. It’s a specific flavor and technique. Not burned butter, browned butter, but I see what you mean though
I use Barkeeper's Friend or Bon Ami cleanser on my Woll Stainless Steel pans. They are expensive, but with prope use and care, they will last a lifetime. Once you learn how to use SS properly, you'll rarely use a cheap nonstick again. Very good tips here.
OMG, I never knew! And I'm 73 years old. I have reluctantly solved this problem with non-stick pans most of my life. Now I know how to cook without these pans. Thank you.
Non-stick pans are a nuisance. They're okay when new, but the coating doesn't last, even if one is careful to use silicone or wooden spatulas. A good stainless steel pan will last for years, probably decades.
@@SuperLittleTyke The coating lasts if it's high quality and you treat it with care which is super easy to do. I've had a set for over 35 years and one pan I used a lot recently broke down in an odd way; not the coating which was the actual anodized aluminum material, but chunks of the material. The manufacturer was happy to replace it in a very timely manner. And there is no PFOAs in the coating; they do use it in the process of making the coating, though, which places the toxicity at the factory level. Yes, a quality stainless steel pan will last practically forever to remind you of all those hours spent scrubbing, scrubbing, scrubbing it and never to perfection.
I tried but couldn't stand them rusting if I didn't bake off the water in the oven every single time. Recently learned they make ceramic coated ones that seem to have solved that.
Hi Andrew, I've recently purchased Tramontina's tri-ply stainless steel Wok and think it would be good if you did one of your educational reviews of stainless tri-ply Woks. The first problem is that, by design, tri-ply is intended to distribute heat evenly across the whole pan, including up the sides. While that's good for frying pans (skillets) and most other pans, it presents a potential problem in stir-fry Wok cooking. By tradition, in Wok stir-frying we begin by flash-frying the proteins in very hot oil at the base of the pan. Then move the cooked meat up the cooler side, so it stays hot while not over-cooking. This is followed by flash-frying (ideally umami charring) the vegetables, to the correct balance of softness while retaining some crunch, before also moving the vegetables up to keep hot, but stop the cooking at the desired doneness. Onto the aromatics (ginger, garlic, et al.) which also require the intense heat of flash-frying in the bottom of the Wok, but are easily burnt if not moved to a cooler "keep hot" zone in the pan. Finally, the sauce (which is traditionally minimal in quantity) is quickly heated before a final stir to mix everything, including additions, such as seeds or nuts. Clearly, it's essential to have various degrees of heat for traditional Chinese stir-fry, and that suggests a tri-ply Wok may be unsuitable??! Andrew, in trying to find answers to this question, I've been watching a lot of excellent RUclips videos on Wok cooking. One of these also introduces a technique for "Just-in-Time Seasoning" of Woks, including tri-ply stainless steel versions, that I feel may be of interest to yourself and others viewing your channel. Here's a link: ruclips.net/video/z01LNOnldb4/видео.html&feature=shared One final point on Wok stir-frying is that our domestic hobs do not get hot enough to create the traditional charring omami flavours termed "Wok hei". These are where almost dry-fried ingredients - especially vegetables - become partially charred. To recreate these flavours, I've found recommendations to use a butane blow-torch, which works remarkably well. Anyhow, I'll be interested to hear your review of tri-ply stainless steel Woks and their use, especially if you can review the Tramontina version. Thanks, as always, Rick
Thanks for the breakdown! A friend if mine let my family borrow one of his stainless steels and kept burning food. Did not do most of your tips properly. Excited to fix how I use it. Thanks!
Wish you had happened a longer time ago! So enjoyable your explanations are, for they are incredibly logical and researched. I have been a great fan of stainless steel and what you have shown makes me happiest for now I can use my steels to efficiency. Thank you so very very much!
Thank heavens! 50 years of being so frustrated with my beautiful stainless steel pans! I accidentally came across your channel and have subscribed. Thank you!
Very nice explanation! I always prefer using the cast iron pan though. The black carbon build up over time creates a nice non stick finish on the cast iron and I never have to wash the cast iron pan ever. I just brush off food bits with an old stiff brush. Any leftover oils will typically just get reabsorbed into the cast iron and become a part of the carbon non stick coating with time. Mind you, I do have and use the coil type electric stove top burners which are great as they are made to withstand a lot of friction and movement and cast iron are excellent at holding heat from coil stove top electrical burners.
@@elivial5525 Make sure you season the cast iron with oil. Corn oil or bacon fat then heat the pan till the oil is literally smoking hot. Wipe out the pan with old newspaper Once this is done fry something really fatty like bacon in the cast iron pan. The cast iron is porous and will absorb the pork fats. Then make some fried rice with the excess bacon fat. Trust me real southern Guangdong Chinese fried rice uses pork fat to flavor the rice. All you need is some leftover day old rice, diced onions, cut up bacon, and some corn. Fry the onions and bacon first then after the bacon and onions are cooked then you can throw in the rice and corn. Fry the rice till the rice just starts to brown and rice just starts to get crisp and season with salt and pepper. After you are done just wipe out the cast iron pan with some old newspaper. When frying eggs in a cast iron pan make sure you can feel the heat coming off the pan. Place your hand over the pan (palm side down) and you should easily feel the heat of the pan. We don't want the pan to be smoking hot but just very very warm. The oil will dance in the pan from the heat. After that, you're ready to start frying anything and everything.... Never wash your cast iron pan. Just use and old brush and brush out the food bits into the trash and use old newspaper to wipe out any leftover oils. The cast iron is porous and will absorb the any excess oils and season the cast iron pan. As for scrambled eggs, the pan should be hot enough that your scrambled eggs will easily cook in 10 to 20 seconds. Over time the cast iron pan will start to build up a heavy carbon black layer which is very similar to a nonstick coating. Never use this cast iron pan on a open camp fire otherwise you'll burn off the non-stick coating.... as the heat of the fire is too intense for the carbon coating.
I agree with his cooking method to avoid sticking on the stainless pan. I have been doing all what he just shared for a long time already and it works.
To sum up some of what he said without saying it, Most food will always stick to stainless steel even when you follow his prep instructions for temp and oil. Tempering the food to room temp or near will really really help, he probably could have hit that harder. Between that and the mailard reaction thats the main points here. Just like putting steaks on a grill, they will stick fairly soon or even immediately, dont panic. Let that sear finish. Flesh melts then polymerizes or gets turned into a sort of plastic. That plastic when set will break away from the surface of the cookware. Patiences. Let it cook. Takes practice.
A small stainless steel is a great pan for sunny side up eggs and its not hard. Put the heat very low, almost as low as the burner goes. Let the pan warm up for a few minutes. Add a good amount of butter or whatever fat. let that warm up. put in the eggs and let them do their thing. They never stick or maybe only slightly and you can easily free them from the pan. other kinds of proteins are more challenging for me. I'll have to try the leidenfrost method he uses.
Save yourself the headache and get a carbon steel pan. WAY more nonstick, just like cast iron and 1,000 times easier to clean when you use high heat. Stainless is for cooking shows, not actual use.
@@bobbygetsbanned6049 - stainless is good if you want to deglaze the pan on purpose to make a delicious sauce. There are uses for the frond left on the pan.
Great tips! You mentioned using a soft sponge to clean the pan but you were using the green side of the scrubby to clean the pan in a couple of different shots. Is the abrasive green side alright for stainless steel pans, or will it create scratches that will promote sticking? Thanks again for the content!
Great video. We have a great Saladmaster SS cook set we got for a wedding present 35 years ago. Still looks like new even after using every day. I never liked cooking my morning egg in it and went through the non-stick journey for years until I go a cast iron and then high carbon fry pans. The high carbon is my go-to for eggs in the morning. I hardly wash it as just a wipe after using does the trick once seasoned. We still use all of our SS stuff, just not for eggs. Right tool for the job. I will use your info for when we do use our SS stuff.
I've been trial and error cooking with our stainless steel pans for over two years and lots of angry egg moments I can tell you that haha. Thanks for this video. Going to attempt steak tonight and wanted to do it right!
@@dublinphotoart we did two cuts of meat the ribeye turned out amazing, perfect crust/sear, perfect taste and perfectly done. And we tried a new York strip cut of meat that didn't turn out as good. Was still very underdone in some areas overdone in others and tasted more like a roast than a steak. Both prepared and cooked the same way. So maybe the one cut just does better with stainless 🤷♀️ I have a love hate with my pans. I hope you love cooking with yours!!
Not even into the videos, and I will say, I never had a problem with food sticking in my stainless steel fry pans. I kept them scoured clean, then following the instructions of one of my favorite TV cooks of my younger years, the mantra was, "Hot Pan, Cold Oil, Food Won't Stick". It worked every time. I could never get it through my mom's head, but she was raised on cooking with well seasoned and maintained cast iron. She never had a problem with sticking in her cast iron. Nor do I with my cast iron (a hand me down, from my grandma, to my mother, to me).
The problem I'm now noticing after having "switched" to cast iron is the butter and oil in the stainless is immediately burning, which in turn ends up in a lot of smoke, which is terrible unless you have really good ventilation, which we don't. I used to use our stainless almost exclusively, but now I now how to use the cast iron without burning oil and smoking out the house.
When you cook sunny side up, you need to wait till the pan warm enough, put some butter or oil, then the egg. Put 1-2 tbs water and put the lid on, your egg will be cooked without flipping it over and won’t stick.
By far the greatest video on why food sticks on stainless steel and how to avoid it. I do have a question on how to maintain the steaming effect. Do you ever just the burner while cooking? It seems like you don’t and you avoid it by letting the meat come to temp and not overcrowding
@saics : Yes, he does adjust the burner while cooking. If you follow the Transcript, he mentions it when explaining how to cook eggs. Towards the end of the end.
Don't use too much heat, but also don't use too little. Aggressive cleaning is bad, but also make sure to clean it thoroughly. You need moisture from the food for the steam effect. Make sure your food is dry. But in all seriousness thank you for the tips.
So grateful for these insights! Just tried it. Loved finding balance of temp as water behaved like Mercury. Made a Fried Egg Butty (Sandwich UK). It tasted great with Butter nutted n' crispy egg edges. Cant wait to try a steak n all-sorts!
@@violetviolet888 Thats funny. I was watching a video on reverse searing by Helen, last night. Is that putting in the oven then searing afterwards in the pan?
@@sheepbaba Correct. Kenji Lopez-Alt popularized it via Serious Eats if you want to look up the article. And Helen Rennie is seriously under-rated! Also, the best way to make a fried egg is in a wok, use 1/2 to 1 c of oil. Heat until it starts to ripple, put the egg in, it will immediately start to bubble and the edges will get the most wondrous crispy. Ladle some hot oil over top of the yolk to cook it and then pull it off the heat with slotted spoon or slotted spatula so it doesn't over-cook. Done in 45 seconds. DEEEEElicious! WAY better than the method in this video.
I use stainless steel scrubbers. The trick is not to rub them into the pan but only lightly to remove debris. I have cleaned my pans this way for decades... they cook just as good now as they ever have. I will add that all my skillets and pans are second hand from thrift stores... from people who didn't know HOW to cook with it. All of my pans are on the higher end of quality but even a cheaper pan can give you good cooking results with the understanding of the basics.
@@farstrider79 Yeah and used skillet I bought on EBay had loose rivets so the handle wobbled. I used large bolt threaded ends on each side and mallet to smack and compress them tighter. Took an hour or so to get it right.
@@farstrider79 I have a $80 skillet that I paid $3.99 for. The most I've spent on one piece was $4.99 and I had a coupon that day. I keep saying I'm going to start flipping on ebay.
@@RachaelARaines I've been tempted a couple of times, but since I'm an employee of a donation based thrift shop, it would be unethical of me. If I'm not realistically going to use it, I don't buy it. I have sold things that I have bought there, but it was after I used it and decided I didn't need it anymore.i just don't buy with intent to resell.
I have tried so many oil types to make the flipping ss pan stick proof. Failed Until this morning. One spoon full of lard and one teaspoon rough hymalayan salt. Hot till smoking but not brown. Empty and allowing to cool for half an hour. Wipe with paper towel. Put a quarter teaspoon lard in pan at 6 setting on the induction and BOOM hockey puk fried egg. Zero brown caramel under the albumin/white. Soft runny yolk Job done
There is a short cut. Heat the pan with oil first then leave it to cool then after it's cooled pre-heat pan again then begin cooking. In this way you let the oil occupy the space the pan opened on its surface when it was heated, cooled, then heated again 🙂
I've been using butter to prevent sticking for years! I just decided to try it one day with my stainless, and couldn't believe it actually worked! I put in a little butter, and sprinkle a pinch of salt on top.
I have been practicing my egg cooking in stainless steel with a non-virgin olive oil and it feels great to be getting the hang of it. Glad I decided to give up the non stick and start using stainless.
My ex bought me a set of Lagostina stainless steel pans thinking it would improve my cooking. It didn't. I was always in such a rush at 6 pm to get a meal on the table after a long day at work. Now I am retired and have the time but didn't know these tips. Thank you so very much.
After cooking with ‘non stick’ coated pans my whole life I finally decided to go get an expensive set of calphalon stainless pans (I know non stick pans emit a lot of toxins etc is why I wanted to make the switch) but my first few times around cooking everything stuck to the pan badly. I appreciate this vid I was doing things all wrong.
Non stick pans do not emit toxins, you just have the use them correctly - dont overheat and scratch them, youre absolutely fine. Even if you scratch it, PTFE is VERY inert, so what toxins exactly are you talking about?!
@@PM-wt3ye I should have been more specific. I bought a set of pans I believe they were called blue diamond. Within a year they were all chipped and I use wooden spoons to cook with, it was due to storage, But let’s be honest most people out there will stack their pans in a cupboard , I didn’t line them with paper towels etc. Once they started chipping I was concerned about cooking with them. Stainless steel is an option that I believe will stay better over time.
@@csb9526 Chips dont do anything, the only problem is very high temperature, above 300°C. As i said, PTFE is very inert, it passes your body without doing any harm.
@@megsarna7429 If you belife any doctor, fine. Since covid i dont do that anymore. PTFE is ony a problem when heated beyond 300°c, there are many studies.
Yes! It’s a little more difficult but possible. After you crack the egg in the pan, let it cook for 10 seconds or so. Once it starts to solidify slightly, turn the volume down a little and cook on a lower temp. Every pan is different so you’ll have to experiment, but that’s the idea. Just don’t crack the egg into a pan that’s too cold or it will stick.
@@PrudentReviews thanks. Turning down the heat makes sense. I’ve mastered the non-stick but those thinner outer edges just overcook (for me). I’ll try reducing the heat in the morning!
there is another method for even white egg texture. you take a cold stainless steel pan and put cold oil in it, now you crack the egg on it (the egg floats on the oil and has no contact with the pan). now you start to heat the pan with the smallest flame, the egg whites very slowly and becomes firmer without frying, it's more like cooking than frying
When you cooked the egg, you burned the butter which is why it turned dark brown. To prevent butter from burning, use 1 part butter and 1 part oil; just throw both in the pan at the same time and mix. Olive oil works well. The oil increases the overall smoke point, so you get the flavor of butter without it burning.
Great Video!! I use carbon steel and cast iron both have developed a "non-stick" surface over the years of use.... I would never go back to the coated pans
well explained, thx. For frying fish in the stainless pan you might want to try pouring oil into the cold pan and add the fish with the skinside down and heat it up after only. The skin won't stick and warp. Avoid shuffling and fry the meatside briefly only
I experimented with a Etekcity infrared thermometer and found that water beads at 211 degrees F. That's preheat on medium heat for 6 min. (for me) on my crappy element stove. 😀 Let me know the temperature range for beading water on stainless steel if you know.
While I and I'm certain many others appreciate you demonstrating the water drop method it is hit or miss most of the time. As infrared thermometers are cheap, about $10-15, and common just about everywhere can you simply state the optimum temperature range? It would be very prudent and most helpful, we'd be very thankful.
The Leidenfrost effect will occur around 380F but I’m hesitant to recommend always trying to hit that temperature because every pan conducts and retains heat differently, and you’ll need to adjust the temperature based on what you’re cooking. For eggs, you might need to turn the dial down once they’re in the pan, but for steak you’ll want to keep the heat high to achieve a good sear. Once it’s clear the food is not sticking, you can turn the heat up or down according to the recipe. The truth is, with some try and error (and the basic principles in this video) using your specific pans, you’ll figure out the right temperatures.
@@PrudentReviews I appreciate the reply, it is helpful in getting in the ballpark of the correct temp. Will save a lot of time getting in getting close. Thank you
@@jcwoods2311 David Strickland is correct. Using IR thermometers for cookware is *not* reliable. Also, any IR thermometer under $70 will typically be 2-4 degrees inaccurate and take longer to determine temperature. Learn how to "read" the oil and "read" the language and science of the *food* by look, sound, smell, etc. These will be far more accurate than any thermometer because there are so many variables when cooking. The water drop method is reliable. If it doesn't roll around, it's not hot enough. The key to heating pans (and was missing from this video) is to *never* use high heat to do so. Put your heat on *medium* (no higher) and be patient. They heat quicker than you think. All-Clad is highly conductive, using high heat can warp the pan. All-Clad themselves state this about their own products. Same goes for cast iron. For instance the Lodge website states" To ensure even heating, gradually pre-heat the cast iron skillet on a similar-sized burner. Since cast iron holds heat, it's not necessary to use a heat setting above medium. These steps help prevent food from sticking."
I'm shopping now to replace my worn non-stick pans. SS sounds like a bad idea for the average working home cooks. nobody with a full-time job and kids and all their activities has time to let their food come to room temperature before placing in a pan. Most everything short of a planned weekend meal goes straight from fridge to pot/pan. Not sure how anyone can make use of such a product under normal, daily family situations. Not a knock on this content, quite the contrary. This was very informative and will help me make a better decision. Thank you.
Great video with very good information. One thing hurts a little though: You use a stainless steel pan and thus reduce the plastic in your food but then you use plastic to flip and stir. Why don't you use steel or wood?
For pan frying all I use is Avocado oil. Butter really adds no real flavor plus it will scorch and not a good taste. If you want butter flavor add it to your meat/eggs after turning heat off and letting it rest a minute first. I keep clarified butter in a container on the counter with a a silicone basting brush to apply a thin layer of butter to things and not have unclarified butter wasted by falling off the item. As for cleaning if you do have food stuck after cooking I always advise people to fill pan with water add a shot of Dawn and warm that up on the stove just below a simmer then turn off the heat and let set for several hours and the pan should clean up very easily. If not, repeat and rinse. If you have an old pan that has been washed in the dishwasher a lot which is a huge NO NO. Go to an automotive place buy a can of what's called rubbing compound and polish your pan followed up by a very good cleaning and you will see a night and day difference in your pan. If you have a mechanical buffer that's even better just make sure to use a clean brand new polishing bonnet or pad.The rubbing compound is no worse than the polish compounds used when the pan was manufactured.
Years ago when I learned about the insidious hazards of Teflon,... I threw away every Teflon pot and pan and bought high-end stainless cookware ... didn't go for any sets but bought all the pots and pans I like to use from several different brands,.. All-Clad, Cuisinart France, Calphalon Stainless, I also found a Stainless Le Cruset round bottom pot and in polished Stainless... I've noticed the texture on the inside of said cookware and decided to put a mirror finish on all pieces .... I've got to say, there's not much food sticking because of the slick high polish... and, of course, I preheat before oiling pot or pan/ skillet.... I'm so glad I have cookware that performs well 👍😎🤙
Full article with more details: prudentreviews.com/stainless-steel-pan-food-sticks/
Did I burn the butter? Watch this video to learn how to cook eggs in stainless steel without sticking or burning: ruclips.net/video/BYpYK1DV_SU/видео.html
Thank you for saying that because I was just getting ready to comment that those eggs are way too crispy for my taste.
Prudent Reviews: 9:43 Good content. Please look up and listen to how to pronounce Maillard Reaction via
"How to Pronounce Maillard Reaction?" by Julien Miquel. One thing missing was to heat pans on *medium* heat, not higher than this. All-Clad and Lodge both explain why on their own sites. Your pan was too hot when adding the butter in the video. Also, relax, have fun to relieve the stiffness of the presentation.
@@violetviolet888 It's sad when people try to make cooking videos and cannot get important pronunciations correct.
@@vvhitevvabbit6479 Asians know how to properly get an egg crispy with the whites still melting in your mouth and a slow oooze egg yolk. Americans have no idea what that texture is.... it is heaven. In this case, the egg never touches the cookware and it's done in less than 40 seconds.
Nothing better than a crispy egg!
Thank you so much for this! At 66 years old and divorced two years ago I’ve finally decided to get into cooking instead of eating all my meals out. My ex wife did all the cooking in our marriage. I’ve watched a lot of videos and thus spent a lot of money on cookware that I thought would be the best to use; an Instant Pot, a Breville toaster oven, a cast iron skillet, and a set of all clad stainless steel cookware. So far I have been burning a lot of food in the cast iron skillet. I’d tried seasoning the skillet numerous times and just recently from watching your other videos tried lowering the cooking temperature on my gas stove when cooking. It has made a world of difference! I actually cooked my first fried egg in the cast iron skillet that didn’t stick! I couldn’t believe it! I was taken a back though at how low I had to turn the knob to get to the right temp, but it worked beautifully! Now, with this video, I’m looking forward to finally getting the nerve up to take out my All-Clad stainless steel frying pan and use it! I will definitely watch this video a few more times and put all of your instructions to use! Again, thank you so much for the great informative videos. I hope you realize just how helpful and impactful your videos are!
You are so welcome. I'm glad you found it helpful. It takes some practice, especially with eggs, but once you get the heat and oil right, you'll be all set.
look at you go, this is awesome! best of luck to you on your cooking journey!
@@PrudentReviews Update: Using the knowledge gained from your videos, using the Leidenfrost effect, I’ve cooked eggs in my stainless steel frying pan. They didn’t stick! In fact, I had to make a video of the eggs sliding around in the pan! Simply AMAZING what a little knowledge can do! AGAIN, THANK YOU!
@@anthonyscott5134 Yes!!! I'm so glad it worked.
@@redknight3439 interesting! This is three years old. I have two questions. 1.) Why does he have comments turned off? 2.) Why haven’t I come across any other videos showing this technique?
I’m going to see if I can find any other info on this explaining the science behind this. Want to make sure this isn’t something that might mess up the cooking surface of the pan. It’s definitely interesting! Thank you for this.
I knew at least half of this stuff from years of experience as a home cook, but it’s only now that I know _why_ it works like that. Thanks!
Also, when frying an egg, if your worried about it sticking or breaking once you've flipped it, add a splash of water to the pan and put a lid on. The steam will cook the sunny side so you won't need to flip it!
It will be basted not wasted!
That is what I do 😅 I love it
Keep it coming!! Food science is good learning! ❤ 😊 ❤
Don't cook the yolk. Raw is best.
Or do not flip the egg at all. I never flipped it and it was always delicious.
Uncle Andrew, you do be the slickest and smartest person yet. Thanks for the help. You are the only person in life that actually tought me something instead of yelling at me and cursing my next generations for my poor cooking skill. Bless you
You’re welcome, nephew
This is what we called premium *content* 'back in my day' .
I cooked eggs in the Army on a large electric stainless steel griddle. After heating up the grill, I poured some oil, cracked two eggs, and smeared them all over the grill until it turned into oily froth. That seasoned the grill. After that, nothing would stick to it. This procedure also gave me the opportunity to ask the first guy in line, "You wanted scrambled eggs, right?" To which the response was usually "I ain't eating that s***!
Hahahaha!
Funny
😂
Funny story. 😅😮😅😂😂🤣🤣
That was classic!!!!!! I’m was in the Air Force and went to Air Base Ground Defense School at Fort Dix in NJ. That was the best damn food I ever had in the service. My hat off to you sir.
Don't worry so much about being too hot but do keep in mind that the food will definitely stick if the pan is just warm. Also, if you're going to use butter, add a bit of a neutral oil, then add the butter to prevent it from burning like it did in this video.
mixing oil and whole butter will not keep butter from burning, it is the solids in butter that burns, use clarified butter it will not smoke till about 480 degrees
@@butchs2337 Mixing oil with butter increases the butter's smoke point enough to finish cooking the eggs before the butter starts to burn. This is why many chefs finish steaks with butter after searing them with oil; that being said, this technique needs to be developed to prevent the butter from burning.
You can try the experiment by heating up a stainless steel pan and adding a teaspoon of butter. Then, repeat the experiment but this time add a teaspoon of oil and 15 seconds later add the teaspoon of butter. The oil acts as a buffer between the pan and the butter. Of course, given enough time the butter will start to burn.
@@zone07 Does mixing butter and oil raise smoke point?
Image result for olive oil and butter smoke point
If the theory is correct, it should start to smoke somewhere between 380 and 490°F. Uh oh. Wisps of smoke started appearing at 375°F. Unfortunately, it's simply not true: a butter-and-oil mixture will start to smoke at the same temperature as butter on its own.,
that is what i found on google for you, it is the milk cutures in butter that smokes, use clarified butter it has a much higher smoke because it is the oil from the butter seperated from the cutures
@@zone07 Does butter or olive oil burn hotter?
The burning point of olive oil is around 410 degrees F (210 degrees C), which will generally cover much cooking; butter's burn point is about 300 degrees F (150 degrees C).
@@zone07 Should I cook steak in olive oil or butter?
In Conclusion
Steak must be seared in cooking oil and not butter. Butter burns quickly and easily, becoming black and making the steak taste acrid. Cooking oil, especially the varieties with a high smoke point, remain stable at high heat
Thanks for explaining this in scientific terms. I always knew there had to be a reason why some recipes/chefs instructed us to preheat the pan before adding oil, but noone ever explained why. You finally answered that age old question for me. Great educational video!
Actually he didn't pre-heat the pan, he heated the pan.
one other major reason you want to preheat your pan is to get a good sear without overcooking.
Take a steak for example. You want to get the external surface temp of a steak up to 350 while leaving the core temperature of the steak closer to 140
The hotter your pan before you start cooking, the faster you can get the external temperature up to start browning without letting the core cook. If the pan is too cold the steak is cooked before its browned, but if the pan is too hot you can easily drop the temperature and finish the steak after its browned
I like how he cut the video and added more butter when he realized he didnt use enough butter when cooking the eggs.
@@MarkMcMillen2112 As a George Carlin fan I say you’re right!
@@Jeffdachefz right lol, I was like... There's no way that's enough butter. And then: did he add more butter?
Bro, absolutely brilliant video. I finally figured out the problem with how I was using my pan.
Your explanation was simple and concise, I haven't been having any trouble since I started using it. Thank you!
I have fried eggs almost every morning for breakfast, and I only use butter. I found that keeping a pan 'seasoned' like cast iron makes a remarkable difference, so I grabbed a small, dedicated egg pan. When I'm done cooking I give it a quick wipe, put a lid on, and leave it off to the side for tomorrow. I've found I never have to have the heat on more than low, it never burns the butter, and the eggs never stick.
Pre-warming cold eggs definitely helps, as does proper, healthy butter. Cheers.
So you season a stainless steel pan?
@@rebeccad812No. Cast iron is different in retaining oils than stainless. Just follow the video above everytime you cook on stainless to prep it, and clean off all the oils afterwards
20+ years professional cook here, top notch 👌
I'll be sharing this with a few of my friends who struggle with this type of thing despite being shown several times... 🙄😆
I always run into the problem of the oil not touching any food (that I coat my pan with) burning... Any suggestions?
@@benjamindahlstrom6729 lower your temperature a bit after you've completed your sear on the first side
just tell your friends to get a cast iron pan
@@benjamindahlstrom6729get a cast iron pan
Was so frustrated with my (expensive) frying pan, I gave it away - luckily to a niece who knows better than I how to cook. Only to learn recently what I’ve been doing wrong all along. Thanks for your instructive video!
Next time something annoys you, remember that someone on the internet has also felt this away (or worse) and solved it for everyone else. :)
Both cast iron and stainless steel are the best for cooking as some of the other type of pans have harmful chemicals
LOL
And she didn’t help you?! Harsh! 😂
Valuable info here. One small thing that I’d like to point out is that pans do not have “pores” in any way. They have imperfections and cracks/crevices. These do not open up when heated. This is a common misconception that has been repeated and repeatedly disproven over the years
Skin pores also don't "open up" or expand in any way during a hot shower. All that happens is the skins gets softer.
When you say something like this there are two possible outcomes. One is where you complete "your statement" with an (the) argument, and potentially consider the noise that you made something other than random. Or *in your case* , end the "thought/comment" without actually finishing it, making you look like someone who deserves sympathy for their *intellectual deficits* also known as, _a retard_ .
Yep. Scratches not pores.
Thank you. I have never once in my life heard of anything shrinking when heated, that is just nonsense.
I am sure he is meaning porous metals. May want to fact check your stainless steel compositions there are different grades. I assume most cook ware is 316l stainless steel food grade. Check out astm or aisi standards for metals you will find indeed. Food grade stainless steel has porosity in it.
For cleaning:
Use Barkeepers Friend to clean the pan, then wash with detergent and sponge. This gives a polished surface to start. If you want to fry eggs without the discolored and dried out crust, melt butter (don’t let it brown), add the egg(s) and cook over low to low medium heat. The eggs will slide around and avoid crusting. Try it!
I am a huge advocate for Barkeeper's Friend!
All solid advice. Stainless must be scrupulously clean and most folks use too much heat when cooking.
Never in 60 years have I ever washed a pan out once its seasoned, just wipe the dregs out with paper or heat and pour hot water onto it. ps , never ever dry fry anything, add oil or fats to prevent sticking. Fats and oils are essential for any healthy diet.
Yes! Eggs are best cooked over low heat.
Barkeepers friend is also my friend. 😬😀
This is the first time I’ve ever seen someone explain the actual science behind it, instead of just plain “hot, but not too hot.” For some reason it helped tremendously and I just made the best steak of my life! Thank you! I even memorized which little line to turn my stove dial to for optimal heating 😅
So glad it helped!
I’m not a chef, but I consider myself fairly well rounded at being lucky when cooking with stainless. This video explains why sometimes things go great and other times not so much. Thank you! Now if I can only remember this methodology for the next meal…
This is exactly about everything that went wrong for a long time in my journey of learning to cook and making sense of stainless pans. Even after so many other videos on youtube. Excellently explained!!
It take practice, but it’s easy when you understand the basic principles
hahahaha you said it better! Exactly my feeling. Cooks on RUclips never show you their burnt food. I think they cook on non-stick for the grand finale image. I am really dancing for joy... this was real explanation.
@@bilvapatra Once you get the hang of cooking properly on stainless, you'll hardly ever use non-stick again.
I learned the 'proper temp, then oil' method a few years ago and never looked back. I'm glad this guy made this video cause its one of those things that isn't obvious, but works so well once you know
I’m 62 and have been cooking since I was 4 and professionally on and off the last 25 years. I learned a lot today. Thank you!
Bravo 👏
Thank you. I'm 72 and never knew!
I am grateful that my old Revere Ware has held up for 50 years in spite of my not using it as you recommend. However, I have had more than my share of stuck-on food and cleaning challenges because I didn't have your sage advice.
Thanks so much I cant tell you how useful this video was.
It makes total sense on why my food was sticking to the pan.
Really glad to find this video, some truly helpful information! As an aside, I've been cooking eggs over low heat in a stainless steel pan w/o preheating and pulling the eggs cold, right out of the fridge... I just add a pat of butter until just melted then break the eggs on the surface. Never once had them stick!
You sire, are god
This is exactly the way I need to learn stuff. If I understand WHY something does what it does, the lesson stays in my brain much longer. Thank you so much! Oh, btw, new sub.
The only thing he forgot to mention was that the vast majority of people just avoid stainless steel Pans!
I am entirely with you! I need to know why/how. Great video 👌
More RUclips videos need to be as good as this one!
Well said
I would not cook all foods at the temperature where the Leidenfrost effect happens. I would just use this effect to learn to know at what setting of your stove this occurs, and to learn how long it takes to preheat to that temperature. Also, at the Leidefrost temperature, the pan is WAY too hot for butter , I would use canola at that temperature. To saute onions or garlic, I go way below the Leidenfrost temperature, for eggs too. It's basically only good for big pieces of meat/fish that you want to sear heavily. Most important is the finished preheating to your target temperature, and not just puttin oil/fat in before the food, but letting the fat get hot as well. Putting the oil in at the beginning would heat it too long, and burn the non-oil parts in it.
I would not use seed oils at any temperature.
he destroyed that butter
Absolutely, lgolem. Eggs are not supposed to be cooked at that temperature anyway. Medium heat or below is the correct temperature for eggs.
Canola oil is highly toxic.
Thank you for saying so. He scorched that butter and ruined that egg.
Splendid video! I just a full set of Cuisinart stainless steel pans and I was having a terrible time making scrambled eggs this weekend. I will now try it tomorrow morning. Thank you!
This is amazing. Thank you. My usual struggling steel pan behaved like a non-stick cookware today. Today was so good that i could wash off the pan with just handwash liquid. My usual day would be scrubbing the pan with dishwash gel and a scrubber. I followed your instructions and the paneer was literally skiing on the heated butter. Amazing.
Love stainless steel pans, but they are very difficult to buy now a days. It seems like all the stores sell are non-stick, which don't last forever like an uncoated stainless steel does. I've tried all kinds of non-stick and found that eventually the coatings come off and food winds up sticking! I always wind up going back to my stainless steel. I remember watching an episode of "Yan Can Cook," when I was a teenager. He said the number one thing to remember when cooking is "hot pan, hot oil, foods no stick!" It's exactly the same thing you are saying and it really does work. The only problem I have is managing the heat on an electric stove and watching that the pan doesn't get too hot.
It takes some practice, but it’s worth it. It’s easier to control the heat with thicker pans. Demeyere Atlantis Proline is a great option at ~5 mm (but it’s expensive)
I have had several SS fry pans and have never got on with them, your explanation of how and why they stick makes so much sense that I'm tempted to try again, nice work.
IMO, scrubbing a pan after every use does not allow it to season properly. Scrub only when absolutely necessary to remove stuck-on food. If there is only grease or oil left in the pan, simply wipe it out with a paper towel. This and heat control is key to avoiding sticking.
Tip, use Avocado oil for cooking because it has a higher temperature burn threshold whereas butter burns at relatively low temperatures but clarified butter burns less.
90% of avocado oil is fake or rancid. Use olive oil, certified California made.
Yes for pan frying all I use is Avocado oil. Butter really adds no real flavor plus it will scorch and not a good taste. If you want butter flavor add it to your meat after turning heat off and letting it rest a few minutes first.
@@davidsuperdavelarson6174 Most avocado oil is fake or oxidized or both
@@RRaucina That applies to a lot of oil on the shelf. First off you insult me as being so stupid I have no idea how to buy good avocado oil or that there are brands to avoid. I only use three brands Chosen Foods, Marianne’s Avocado Oil, both refined oils made in Mexico. For a virgin grade, CalPure produced in California is my third got to oil if I can't get the first two listed here.
As well not all butter is equally the same.
@@davidsuperdavelarson6174 If you want to be assured of purity, find a avocado oil producer where you can stand and watch them being processed. [Good luck] For olive oil, BARI is one place where you can do that and maybe UC Davis oil and California Ranch. Otherwise its just a crap shoot.
I'm not sure why I was recommended this video to begin with, but it informed my purchase. Bought a cheap "starter set" pair of pans for just under $30 last month, and it's been pretty great. Still learning, so I come back to this video every now and then.
Bought a cheap infrared termometer, and even though the wikipedia article says that the leidenfrost effect for water is around 220°C, my readings showed leidenfrost effect working at around 140°C. Seeing as how some oils like rapeseed shouldn't go above 175°C that leaves a small window.
If your sunny side up gets stuck, just serve it in the pan and call it Sticky Side Down.
Thank you for this really great and informative video. On vacation in time share and forgot skillets from home and had to use stainless steel time share skillets. Watched this video, took eggs out to get at room temp(well, put them in bowl of warm water for 10 mins 😊), heated skillet, did water test, and fried 4, yes FOUR over medium eggs with ZERO sticking. Thank you thank you thank you ❤
My biggest issue, and I love SS pans and pots, is adding oil at the right time. I am always forgetting and add it before the pan is even hot. Another tip, which really has nothing to do with SS pans, is for butter. Always add a little bit of other oil like veg. oil (high resistance to burn) to butter. It prevents the butter from burning and turning brown. And one more really great tip I learned is after cooking, fill pan with hot water and set it on stove to boil, take off and then wash. The boiling water makes cleaning hard stuck stuff so much easier. It all just slides off. Thanks for the video!
That’s excellent. And DO NOT use Kerrygold. What ever makes it flavorful, makes it taste like freezer burned fish or something when it browns
@@EricLS Kerrygold? Is that margarine? I never use butter substitutes. Those will kill you. Opp's, also when I said "veg. oil" I meant good brand olive oil, cheap olive oil is never 100%. I also never use seed oils except olive... Coconut oil is great as well. Thanks for the heads up on Kerrygold. Just looked them up and I love "Irish" kerrygold. But never used it except as a bread spread (rarely). Thanks for the info Eric and will not use it as pan oil.
I use butter to oil the pans when I cook eggs. The trick with butter is if it pops, the pan is too hot. Wait about a minute of so
oui et quant tu as fais fais toutça ton oeuf est froid , Bravo
Very informative, thanks so much for posting! Now I finally know that the brown/black sticky parts I've always ended up with in my pans are simply due to adding oil to a cold pan. They would go away after a really good scrubbing with steel wool, but now I see that actually only worsens the cooking surface! I think I picked up on adding oil to cold pans only because that's what I kept seeing on many cooking shows. Clearly these shows are passing on incorrect cooking habits!
Nah, what they don't tell you is those pans are pre heated
Great video. I have been cooking in stainless for almost 60 years and these are all great tips. The only thing I do differently is use a bit more oil or butter
You won’t win any prizes for entertaining delivery, but the solid information is worth the time. Good work.
Hahaha working on it
What a silly comment. The video achieved what it set out to do. If you want entertainment go elsewhere.
After adding oil, you still need to wait for the oil to heat up a little before putting meat on the pan to prevent it sticking on the pan.
As you only add a small quantity, it only takes a couple of seconds
False. If your pan is hot enough the oil will polymerize on contact.
adding oil defeats the purpose of eating low calorie and healthy meals. obviously greasing the pan is gonna stop it from sticking. pointless video
@@potbellyfatguyfromnewyorkcity There is no way to cook on stainless steel pans without any sort of oil. It's gonna stick.
@@potbellyfatguyfromnewyorkcity nah, that small amount of oil is not unhealthy if the portion is kept under control........ now, if one is preparing for an IFBB event, that's different
To avoid burnt butter flavor (unless you like that flavor!) use clarified butter. The milk solids burn and not everyone likes burnt milk solids. Using olive oil works, along with clarified butter if you like the butter flavor. You can make clarified butter by just melting it and letting the solids sink to the bottom. No excessive heat. Just get it all melted, then pour off the liquid and filter out the solids. You can buy it that way too.
You can also avoid burnt butter by bringing the temperature up gradually from medium to medium-high (not high) heat. I routinely use full-fat, grass-fed butter and it doesn't burn and the food doesn't stick. Tastes great too 😁
@@daverosenblatt4902 I confirm, this method works perfectly. In fact, it works like most things do in the kitchen: take your time.
Before I became milk proteine allergic I used ghee quite a lot. Now I use a canola-based margarine which can take higher temperatures than butter, but gives me similar characteristics.
I actually prefer it to butter now. Mostly I just use canola oil, but sometimes you need the margarine to get the butter-like frying going.
It is also very helpful, to get a relatively sharp, straight edge, steel scraper. With that you easily get things off the pan, that just stick a bit, and are not burnt in, yet. If you don't find one in household appliance stores, you can just buy a spatula from a hardware store, clean it thoroughly and use that. If occasionally something sticks to the rounded sides of the pan, where you won't reach with the straight edge scraper, a table spoon is helpful.
With some DIY skills and tools, it is also easy, to customize a scraper to your stainless steel pans shape. Just take a spatula, with a straight edge and round off one corner, to have the same curvature as your pans side. If you have problems, flipping eggs or other fragile foods without breaking them, make sure, the sides of you scraper are smooth and round, not sharp.
Using such a spatula and some experience, you intentionally can let the food stick a bit, so it gets browned but not burned. That way, you get those tasty roasting flavors. Then scratch it loose. If you regulate the temperature and timing well, the food won't stick after that. Maybe you have to add some additional oil, after scraping of the roasty stuff.
Also such a scraper, allows you to be more lenient, with the tips shown in this video.
For cooking at lower temperature, I most of the time disregard your advice, to not put the oil into the pan until it is hot enough. Instead, I
- Put the pan on the hearth, switch on the heat.
- Immediately put in the oil and a very small piece of low starch vegetable, onion, ...
- Do something else, until the small piece slightly sizzles.
- Then start cooking.
That way I also don't have problems with sticking.
For meat, or other higher temperature cooking, I still proceed, similar to you and wait until the pan is hot, before I put in the oil. But instead of using a water droplet, I still use the small piece of onion or vegetable.
Whether your assessment, that oil added into a cold stainless steel pan, sticks into the microscopic pores of the pan on heat up, is true or not, very strongly depends on the oil or fat you use. This only could happen, when you use an oil, that tends to polymerize when heated, or has sticky impurities in it.
However there is another reason, to only add the oil after heating the pan: Decay processes and polymerization of oil, won't happen instantaneous when a certain temperature is reached, but with a certain rate, over time. This rate increases with temperature, but already starts at lower ones. Thus adding the oil later, makes e.g. less of the unsaturated fatty acids decay. Also as soon as the food is added, the temperature of the pan lowers significantly, so make sure, to add the food directly after the oil. Personally I think, that this is the more important reason, to add the oil later, when cooking at high temperatures.
Sometimes I don't want to use that much oil. Then I just rub in a bit of oil, with a piece of cotton or paper fabric.
Never use the water droplet trick, with tap water, if you live in a region, where that is very chalky. Instead use purified (demineralized) water. Otherwise, the water after evaporation, leaves a chalk stain, that can make the food stick, afterwards. Or do it as me, and just use a small piece of onion or low starch vegetable.
If the abrasive fabric of your kitchen cleaning products is too coarse, you can get rolls of finer (and coarser) abrasive fabric in hardware stores or online. With that you can get a smoother finish, after cleaning your stainless steel pans. The coarser abrasive fabrics can be used as a first step, to repair or thoroughly clean old stainless steel pans. You can use them with soap and water, to avoid dust.
Personally I most of the time use a high walled stainless steel pot, instead of a pan. That way, I get less oil splatter, and have to clean less.
Thank you for the tutorial. I am a new user to stainless steel pans, as we moved to a home that has a glass electric cooktop, where stainless is pretty much the only type we should be using on this surface. It's been a learning curve!
don't have time to do the water trick but warming the pan and oiling it more worked by itself. thanks dude.
Thank you very much Andrew for such a refined & informative review!
I purchased 2 American made stainless steel fry pans after watching your video. A 10.5" Heritage Steel fry pan and a 12" HS fry pan. I am so happy to purchase these because I watched your video. I fried eggs, dumplings in the pan and from the just beginning, there has been zero sticking to the fry pan. I followed your suggestion and the manufacturer's recommendation and I was so happy to cook eggs without any sticking. I wish a lot more people could be able to watch your video and improve their health by using stainless steel pans. Great thanks!!
and here I thought I would damage the pan if I didn't put oil in first. this is a really good tip as I do a lot of fried cooking! Thanks!
I learned much of this from experience, but how great to know why it works like this, and more. No more sticky egg residue for me!😀 This channel is a welcome relief from all the drivel currently on RUclips
I cook alot on my pans and wondered why my eggs stick. I sometime lower the heat it it seems to work best. I just learned so much here how to start my pans up for now on. THank you for all these great ideas
I have found using an IR thermometer very helpful when cooking on my induction range top because pans can heat up very quickly beyond when Leidenfrost effect occurs at 193°C / 380°F. The trick is using a medium setting, patience to get the pan surface up to 380°F, and a small amount of a high smoke point oil for the initial sealing of the pan / griddle surface.
After the initial sealing of the pan pores with the thin layer of higher smoke point oil I add a emulsified fat (i.e., fat + water mixture) such as butter or a cooking oil spray containing soy lecithin just before adding the food to increase the steam cushion effect. The reason for not using just the emulsified fat initially is that 380°F is above the smoke point and the water vapor may boil off before there is a time to add the food, negating the advantage of using an emulsified fat vs. oil.
Thank you for this explanation, and the accompanying temperatures.
Thanks, I was looking for the temp. Everyone has IR thermo'r nowadays, so I didn't know why this info was missing.
Thanks for these tips and here's one I learned not that long ago. Instead of trying to cook with regular butter especially in a hot pan use clarified butter or Ghee, they both have a very high smoke point and won't burn nearly as fast as regular butter because it's pretty much pure butter fat with the milk solids and water removed. It's easy to make also, all kinds of ways on how to make it at home on YT. It's also good on all kinds of things regular butter is good on.
I think pouring the molten butter into a bowl until the milky white starts flowing as well and pouring the rest through a fine meshed sieve is an easy way to make it. The fat will cling to the sieve and the milky white is still in the original container along with some butter fats :/ I don't think there's a way to get all of it
@@zimzimph I guess that's one way to make it. The way I make it is to skim off the frothy top layer with a spoon and then pour out the butter fat into a container until the milk solids at the bottom get close to coming out with the butter fat and then stop pouring. It works.
I make ghee and use a small pan at a low temperature and maybe for hours depending on the number of sticks I put in When the butter fat solids start to gel up I watch it very closely as there is a fine line and a short time between when the butter fats solidify and when they start to get brown I take a sieve and line it with a big piece of sheer nylon fabric and strain it into a bowl Usually I place big cans or jars over the bowl so the sieve can just drain for many minutes or longer
My wife tends to burn things when she warms things up She turns the temp on too high and does not cover the pan so any liquid will evaporate off She leaves and thinks she will be right back but often forgets to come back until I smell something burning I sent this link to her Hopefully it will help
another good rule of thumb with stainless steel cookware is never to immerse a pan that is hot off the stove in water or to place it under running water. this can cause warping of the pan. allow the pan to cool until it is just warm or until it is cooled completely before placing it in or under water.
Very good point!
@@PrudentReviews Actually, Canamus, I have been cleaning my hot ss pans by running them while still hot under hot tap water while scrubbing with a brass wire brush, without any warping. I guess it depends on how well-built the pan is, laminate layers, etc.
It really depends on whether they have a heavy bottom. I get no warping. And actually there are many applications where you want to add liquids to the pan to deglaze it which is what SS is perfect for.
@@DPB1947 . Why would you even consider the risk of ruining your expensive cookware when you can let them cool off for a few minutes? Ridiculous!
@@MrSupernova111 Then how do you make a pan sauce, a roux, or deglaze a pan if not by adding cool liquid to a hot pan? That rule is great in theory, but can't always be followed.
I have heavy bottomed commercial cookware in my kitchen, some of it 20+ years old and warping has seldom been an issue.
I saw this great video with an Eastern-block gal whose grandmother taught her "the correct way to use a stainless steel pan." She used the "mercury ball method" - what you showed when the pan was just the perfect temperature to make a splattering of water roll around the pan like a mercury ball. Since learning that, I LOVE my stainless steel pots and pans. You have taught me a bit more with your video (though I'm a Vegetarian). Still applicable, though. Thanks for sharing!
4:27 - Dummy here who didn't read the instructions from All Clad before my first cook. 🙋♂
3:30 - Now THIS is something I will keep an eye on with my next cook. 👍
Thank you for the informative video. I would only add you shouldn't use plastic utensils when dealing with hot food, unless you want endocrine disruptors in your food.
Interesting video. Thanks. I love the cut at 7.51 from a pan with a small amount of butter to 7.52 showing one with tons of brown butter. Obviously, you had a few goes at that!
For me, the bottom line is that stainless steel pans are tricky - even knowing these tips. By contrast, cast iron pans build up a great natural seasoning that troubleshoots all of the problems that steel presents. Moral of the story? Cook with cast iron. It's easier, better for you (because it microdoses your food with iron) and it's way cooler.
Right that butter was burned in the first part. Then tons of better butter after the cut with a closeup.
I love my cast iron pans. Pretty much foolproof. Pretty much, lol.
Agreed! You can also spot some egg remnants in the oil. Also, the oil was far too hot (smoking) at 7:51.
@@PhilCCC LOL the magic of video editing!
I saw that cut and thought, Woah! Where'd all that oil come from???
One suggestion from my experience. When cooking an egg, low and slow is often preferable for taste and texture. After seasoning as you demonstrated (I prefer oil for the season), drop the temp down and let the pan cool before cooking the egg. Then I add butter and cook low and slow. You can also add a couple Tbspns of hot water and cover for sunny side up.
Man, good video, thank you. Very helpful tips about non-sticking technique. But when you put butter in the pan, and it became instantly brown, it means that the butter is burning, please pay attention to that. 👍🏼
yeah, if you just HAVE to use butter, then use Ghee, elsewise, oil is a lot more forgiving.
Most of the techniques want the butter browned before adding the food to it. It’s a specific flavor and technique. Not burned butter, browned butter, but I see what you mean though
Excellent video. Thank you for taking the time to share this. Just bought a set of pans and watched before using them.
I use Barkeeper's Friend or Bon Ami cleanser on my Woll Stainless Steel pans. They are expensive, but with prope use and care, they will last a lifetime. Once you learn how to use SS properly, you'll rarely use a cheap nonstick again. Very good tips here.
I've wanted THIS video for so long. Thank you for explaining it in simple terms.
OMG, I never knew! And I'm 73 years old. I have reluctantly solved this problem with non-stick pans most of my life. Now I know how to cook without these pans. Thank you.
Non-stick pans are a nuisance. They're okay when new, but the coating doesn't last, even if one is careful to use silicone or wooden spatulas. A good stainless steel pan will last for years, probably decades.
@@SuperLittleTyke The coating lasts if it's high quality and you treat it with care which is super easy to do. I've had a set for over 35 years and one pan I used a lot recently broke down in an odd way; not the coating which was the actual anodized aluminum material, but chunks of the material. The manufacturer was happy to replace it in a very timely manner. And there is no PFOAs in the coating; they do use it in the process of making the coating, though, which places the toxicity at the factory level. Yes, a quality stainless steel pan will last practically forever to remind you of all those hours spent scrubbing, scrubbing, scrubbing it and never to perfection.
I switched to cast iron over my frustration with stainless steel. Not regretting it. Still very interesting video, might use your advice in future.
I switched to carbon steel years ago and never looked back. The only time I use stainless now is if I make something acidic.
I tried but couldn't stand them rusting if I didn't bake off the water in the oven every single time. Recently learned they make ceramic coated ones that seem to have solved that.
@@SaturninePlaces I wash them with warm water, wipe them dry and then wipe them with oil
Hi Andrew,
I've recently purchased Tramontina's tri-ply stainless steel Wok and think it would be good if you did one of your educational reviews of stainless tri-ply Woks.
The first problem is that, by design, tri-ply is intended to distribute heat evenly across the whole pan, including up the sides. While that's good for frying pans (skillets) and most other pans, it presents a potential problem in stir-fry Wok cooking.
By tradition, in Wok stir-frying we begin by flash-frying the proteins in very hot oil at the base of the pan. Then move the cooked meat up the cooler side, so it stays hot while not over-cooking. This is followed by flash-frying (ideally umami charring) the vegetables, to the correct balance of softness while retaining some crunch, before also moving the vegetables up to keep hot, but stop the cooking at the desired doneness. Onto the aromatics (ginger, garlic, et al.) which also require the intense heat of flash-frying in the bottom of the Wok, but are easily burnt if not moved to a cooler "keep hot" zone in the pan. Finally, the sauce (which is traditionally minimal in quantity) is quickly heated before a final stir to mix everything, including additions, such as seeds or nuts.
Clearly, it's essential to have various degrees of heat for traditional Chinese stir-fry, and that suggests a tri-ply Wok may be unsuitable??!
Andrew, in trying to find answers to this question, I've been watching a lot of excellent RUclips videos on Wok cooking. One of these also introduces a technique for "Just-in-Time Seasoning" of Woks, including tri-ply stainless steel versions, that I feel may be of interest to yourself and others viewing your channel.
Here's a link:
ruclips.net/video/z01LNOnldb4/видео.html&feature=shared
One final point on Wok stir-frying is that our domestic hobs do not get hot enough to create the traditional charring omami flavours termed "Wok hei". These are where almost dry-fried ingredients - especially vegetables - become partially charred. To recreate these flavours, I've found recommendations to use a butane blow-torch, which works remarkably well.
Anyhow, I'll be interested to hear your review of tri-ply stainless steel Woks and their use, especially if you can review the Tramontina version.
Thanks, as always,
Rick
Thanks for the breakdown! A friend if mine let my family borrow one of his stainless steels and kept burning food. Did not do most of your tips properly. Excited to fix how I use it. Thanks!
Wish you had happened a longer time ago! So enjoyable your explanations are, for they are incredibly logical and researched. I have been a great fan of stainless steel and what you have shown makes me happiest for now I can use my steels to efficiency. Thank you so very very much!
Thank heavens! 50 years of being so frustrated with my beautiful stainless steel pans! I accidentally came across your channel and have subscribed. Thank you!
I think I am loving these comments of struggles because they match mine (and make me feel less silly)
Very nice explanation!
I always prefer using the cast iron pan though. The black carbon build up over time creates a nice non stick finish on the cast iron and I never have to wash the cast iron pan ever. I just brush off food bits with an old stiff brush. Any leftover oils will typically just get reabsorbed into the cast iron and become a part of the carbon non stick coating with time. Mind you, I do have and use the coil type electric stove top burners which are great as they are made to withstand a lot of friction and movement and cast iron are excellent at holding heat from coil stove top electrical burners.
I'm still struggling with my cast iron. I can't make scrambled eggs in it at all.
@@elivial5525 Make sure you season the cast iron with oil. Corn oil or bacon fat then heat the pan till the oil is literally smoking hot. Wipe out the pan with old newspaper
Once this is done fry something really fatty like bacon in the cast iron pan. The cast iron is porous and will absorb the pork fats. Then make some fried rice with the excess bacon fat. Trust me real southern Guangdong Chinese fried rice uses pork fat to flavor the rice. All you need is some leftover day old rice, diced onions, cut up bacon, and some corn. Fry the onions and bacon first then after the bacon and onions are cooked then you can throw in the rice and corn. Fry the rice till the rice just starts to brown and rice just starts to get crisp and season with salt and pepper. After you are done just wipe out the cast iron pan with some old newspaper.
When frying eggs in a cast iron pan make sure you can feel the heat coming off the pan. Place your hand over the pan (palm side down) and you should easily feel the heat of the pan. We don't want the pan to be smoking hot but just very very warm. The oil will dance in the pan from the heat. After that, you're ready to start frying anything and everything....
Never wash your cast iron pan. Just use and old brush and brush out the food bits into the trash and use old newspaper to wipe out any leftover oils. The cast iron is porous and will absorb the any excess oils and season the cast iron pan.
As for scrambled eggs, the pan should be hot enough that your scrambled eggs will easily cook in 10 to 20 seconds.
Over time the cast iron pan will start to build up a heavy carbon black layer which is very similar to a nonstick coating. Never use this cast iron pan on a open camp fire otherwise you'll burn off the non-stick coating.... as the heat of the fire is too intense for the carbon coating.
I agree with his cooking method to avoid sticking on the stainless pan. I have been doing all what he just shared for a long time already and it works.
I’ve given up on SS pans, for my morning eggs I just use a nonstick pan and for anything large I have a carbon steel pan, done!
To sum up some of what he said without saying it,
Most food will always stick to stainless steel even when you follow his prep instructions for temp and oil.
Tempering the food to room temp or near will really really help, he probably could have hit that harder. Between that and the mailard reaction thats the main points here.
Just like putting steaks on a grill, they will stick fairly soon or even immediately, dont panic. Let that sear finish. Flesh melts then polymerizes or gets turned into a sort of plastic. That plastic when set will break away from the surface of the cookware.
Patiences. Let it cook.
Takes practice.
A small stainless steel is a great pan for sunny side up eggs and its not hard. Put the heat very low, almost as low as the burner goes. Let the pan warm up for a few minutes. Add a good amount of butter or whatever fat. let that warm up. put in the eggs and let them do their thing. They never stick or maybe only slightly and you can easily free them from the pan.
other kinds of proteins are more challenging for me. I'll have to try the leidenfrost method he uses.
Save yourself the headache and get a carbon steel pan. WAY more nonstick, just like cast iron and 1,000 times easier to clean when you use high heat. Stainless is for cooking shows, not actual use.
@@bobbygetsbanned6049 - stainless is good if you want to deglaze the pan on purpose to make a delicious sauce. There are uses for the frond left on the pan.
Great tips! You mentioned using a soft sponge to clean the pan but you were using the green side of the scrubby to clean the pan in a couple of different shots. Is the abrasive green side alright for stainless steel pans, or will it create scratches that will promote sticking? Thanks again for the content!
Thank you for these very useful tips! I didn't realise just how much difference it can make, when cooking eggs like this.
Great video. We have a great Saladmaster SS cook set we got for a wedding present 35 years ago. Still looks like new even after using every day. I never liked cooking my morning egg in it and went through the non-stick journey for years until I go a cast iron and then high carbon fry pans. The high carbon is my go-to for eggs in the morning. I hardly wash it as just a wipe after using does the trick once seasoned. We still use all of our SS stuff, just not for eggs. Right tool for the job. I will use your info for when we do use our SS stuff.
I've been trial and error cooking with our stainless steel pans for over two years and lots of angry egg moments I can tell you that haha. Thanks for this video. Going to attempt steak tonight and wanted to do it right!
How did your steak cooking go in the stainless? I hope to use it for everything now. 😮🤔
@@dublinphotoart we did two cuts of meat the ribeye turned out amazing, perfect crust/sear, perfect taste and perfectly done. And we tried a new York strip cut of meat that didn't turn out as good. Was still very underdone in some areas overdone in others and tasted more like a roast than a steak. Both prepared and cooked the same way. So maybe the one cut just does better with stainless 🤷♀️ I have a love hate with my pans. I hope you love cooking with yours!!
Not even into the videos, and I will say, I never had a problem with food sticking in my stainless steel fry pans. I kept them scoured clean, then following the instructions of one of my favorite TV cooks of my younger years, the mantra was, "Hot Pan, Cold Oil, Food Won't Stick". It worked every time. I could never get it through my mom's head, but she was raised on cooking with well seasoned and maintained cast iron. She never had a problem with sticking in her cast iron. Nor do I with my cast iron (a hand me down, from my grandma, to my mother, to me).
The problem I'm now noticing after having "switched" to cast iron is the butter and oil in the stainless is immediately burning, which in turn ends up in a lot of smoke, which is terrible unless you have really good ventilation, which we don't. I used to use our stainless almost exclusively, but now I now how to use the cast iron without burning oil and smoking out the house.
When you cook sunny side up, you need to wait till the pan warm enough, put some butter or oil, then the egg. Put 1-2 tbs water and put the lid on, your egg will be cooked without flipping it over and won’t stick.
If you add water to a hot fat you just get bubbles of oil explosion in your face. Why giving stupid tips? 😮
That’s how I do it too.
Thank you. My Revere Ware has always driven me slightly crazy but over the years, I had figured out most of the fixes. Now I know the reasons.
By far the greatest video on why food sticks on stainless steel and how to avoid it. I do have a question on how to maintain the steaming effect. Do you ever just the burner while cooking? It seems like you don’t and you avoid it by letting the meat come to temp and not overcrowding
@saics :
Yes, he does adjust the burner while cooking.
If you follow the Transcript, he mentions it when explaining how to cook eggs. Towards the end of the end.
Don't use too much heat, but also don't use too little.
Aggressive cleaning is bad, but also make sure to clean it thoroughly.
You need moisture from the food for the steam effect. Make sure your food is dry.
But in all seriousness thank you for the tips.
Lol, its a balancing act. Practice practice practice
So grateful for these insights!
Just tried it. Loved finding balance of temp as water behaved like Mercury.
Made a Fried Egg Butty (Sandwich UK).
It tasted great with Butter nutted n' crispy egg edges. Cant wait to try a steak n all-sorts!
W J: The best way to cook a steak is to reverse sear it.
@@violetviolet888 Thats funny. I was watching a video on reverse searing by Helen, last night. Is that putting in the oven then searing afterwards in the pan?
@@sheepbaba Correct. Kenji Lopez-Alt popularized it via Serious Eats if you want to look up the article. And Helen Rennie is seriously under-rated! Also, the best way to make a fried egg is in a wok, use 1/2 to 1 c of oil. Heat until it starts to ripple, put the egg in, it will immediately start to bubble and the edges will get the most wondrous crispy. Ladle some hot oil over top of the yolk to cook it and then pull it off the heat with slotted spoon or slotted spatula so it doesn't over-cook. Done in 45 seconds. DEEEEElicious! WAY better than the method in this video.
I use stainless steel scrubbers. The trick is not to rub them into the pan but only lightly to remove debris. I have cleaned my pans this way for decades... they cook just as good now as they ever have. I will add that all my skillets and pans are second hand from thrift stores... from people who didn't know HOW to cook with it. All of my pans are on the higher end of quality but even a cheaper pan can give you good cooking results with the understanding of the basics.
Never buy new cookware if you can! I work in a thrift store and it's amazing what gets donated.
@@farstrider79 Yeah and used skillet I bought on EBay had loose rivets so the handle wobbled. I used large bolt threaded ends on each side and mallet to smack and compress them tighter. Took an hour or so to get it right.
@@farstrider79 I have a $80 skillet that I paid $3.99 for. The most I've spent on one piece was $4.99 and I had a coupon that day. I keep saying I'm going to start flipping on ebay.
@@RachaelARaines I've been tempted a couple of times, but since I'm an employee of a donation based thrift shop, it would be unethical of me. If I'm not realistically going to use it, I don't buy it.
I have sold things that I have bought there, but it was after I used it and decided I didn't need it anymore.i just don't buy with intent to resell.
this is much better more inclusive information than most videos I've watched! like too hot or too cold...didn't know that!
Thank you so much for this great tutorial! I mastered it immediately thanks to you. Before, I struggled a lot with steel pans.
I have tried so many oil types to make the flipping ss pan stick proof.
Failed
Until this morning.
One spoon full of lard and one teaspoon rough hymalayan salt.
Hot till smoking but not brown.
Empty and allowing to cool for half an hour. Wipe with paper towel.
Put a quarter teaspoon lard in pan at 6 setting on the induction and BOOM
hockey puk fried egg. Zero brown caramel under the albumin/white.
Soft runny yolk
Job done
There is a short cut. Heat the pan with oil first then leave it to cool then after it's cooled pre-heat pan again then begin cooking. In this way you let the oil occupy the space the pan opened on its surface when it was heated, cooled, then heated again 🙂
This is how woks work
That's a bit like seasoning it, I keep my small stainless steel pan seasoned similar to that.
That takes a lot of time
I've been using butter to prevent sticking for years! I just decided to try it one day with my stainless, and couldn't believe it actually worked! I put in a little butter, and sprinkle a pinch of salt on top.
You can use clarified butter that has a high temp smoking point and won’t separate as well then lower the heat and add your regular butter later
I have been practicing my egg cooking in stainless steel with a non-virgin olive oil and it feels great to be getting the hang of it. Glad I decided to give up the non stick and start using stainless.
My ex bought me a set of Lagostina stainless steel pans thinking it would improve my cooking. It didn't. I was always in such a rush at 6 pm to get a meal on the table after a long day at work. Now I am retired and have the time but didn't know these tips. Thank you so very much.
After cooking with ‘non stick’ coated pans my whole life I finally decided to go get an expensive set of calphalon stainless pans (I know non stick pans emit a lot of toxins etc is why I wanted to make the switch) but my first few times around cooking everything stuck to the pan badly. I appreciate this vid I was doing things all wrong.
Non stick pans do not emit toxins, you just have the use them correctly - dont overheat and scratch them, youre absolutely fine. Even if you scratch it, PTFE is VERY inert, so what toxins exactly are you talking about?!
@@PM-wt3ye I should have been more specific. I bought a set of pans I believe they were called blue diamond. Within a year they were all chipped and I use wooden spoons to cook with, it was due to storage, But let’s be honest most people out there will stack their pans in a cupboard , I didn’t line them with paper towels etc. Once they started chipping I was concerned about cooking with them. Stainless steel is an option that I believe will stay better over time.
@@PM-wt3ye for pregnant women now doctors issue an advisory to not use non stick pans in some European countries.
@@csb9526 Chips dont do anything, the only problem is very high temperature, above 300°C. As i said, PTFE is very inert, it passes your body without doing any harm.
@@megsarna7429 If you belife any doctor, fine. Since covid i dont do that anymore. PTFE is ony a problem when heated beyond 300°c, there are many studies.
Great tips. One question: can you fry an egg without the crusty, chewy edges? I want my eggs cooked but having that consistent white coloring/texture.
Yes! It’s a little more difficult but possible. After you crack the egg in the pan, let it cook for 10 seconds or so. Once it starts to solidify slightly, turn the volume down a little and cook on a lower temp. Every pan is different so you’ll have to experiment, but that’s the idea. Just don’t crack the egg into a pan that’s too cold or it will stick.
@@PrudentReviews thanks. Turning down the heat makes sense. I’ve mastered the non-stick but those thinner outer edges just overcook (for me). I’ll try reducing the heat in the morning!
Try clarified butter or a higher temperature oil the butters milk solids are promoting browning.
there is another method for even white egg texture. you take a cold stainless steel pan and put cold oil in it, now you crack the egg on it (the egg floats on the oil and has no contact with the pan). now you start to heat the pan with the smallest flame, the egg whites very slowly and becomes firmer without frying, it's more like cooking than frying
@@tonidi984 interesting, I'll certainly give this a try! TU
When you cooked the egg, you burned the butter which is why it turned dark brown. To prevent butter from burning, use 1 part butter and 1 part oil; just throw both in the pan at the same time and mix. Olive oil works well. The oil increases the overall smoke point, so you get the flavor of butter without it burning.
Thanks for the tip!
Great Video!! I use carbon steel and cast iron both have developed a "non-stick" surface over the years of use.... I would never go back to the coated pans
well explained, thx. For frying fish in the stainless pan you might want to try pouring oil into the cold pan and add the fish with the skinside down and heat it up after only. The skin won't stick and warp. Avoid shuffling and fry the meatside briefly only
I experimented with a Etekcity infrared thermometer and found that water beads at 211 degrees F. That's preheat on medium heat for 6 min. (for me) on my crappy element stove. 😀 Let me know the temperature range for beading water on stainless steel if you know.
Very good. Water boils at 212 F.
1:10 - its the other way around. steel expands when heated, and contracts to its original size when cooled
I think he's saying the pores, the gaps between the steel. Which will do the inverse. If the steel expands then the gaps between the steel contract.
While I and I'm certain many others appreciate you demonstrating the water drop method it is hit or miss most of the time. As infrared thermometers are cheap, about $10-15, and common just about everywhere can you simply state the optimum temperature range? It would be very prudent and most helpful, we'd be very thankful.
The Leidenfrost effect will occur around 380F but I’m hesitant to recommend always trying to hit that temperature because every pan conducts and retains heat differently, and you’ll need to adjust the temperature based on what you’re cooking. For eggs, you might need to turn the dial down once they’re in the pan, but for steak you’ll want to keep the heat high to achieve a good sear. Once it’s clear the food is not sticking, you can turn the heat up or down according to the recipe. The truth is, with some try and error (and the basic principles in this video) using your specific pans, you’ll figure out the right temperatures.
@@PrudentReviews I appreciate the reply, it is helpful in getting in the ballpark of the correct temp. Will save a lot of time getting in getting close. Thank you
IR thermometers are not super reliable for shiny surfaces like stainless steel, unfortunately.
@@jcwoods2311 David Strickland is correct. Using IR thermometers for cookware is *not* reliable. Also, any IR thermometer under $70 will typically be 2-4 degrees inaccurate and take longer to determine temperature. Learn how to "read" the oil and "read" the language and science of the *food* by look, sound, smell, etc. These will be far more accurate than any thermometer because there are so many variables when cooking. The water drop method is reliable. If it doesn't roll around, it's not hot enough.
The key to heating pans (and was missing from this video) is to *never* use high heat to do so. Put your heat on *medium* (no higher) and be patient. They heat quicker than you think. All-Clad is highly conductive, using high heat can warp the pan. All-Clad themselves state this about their own products. Same goes for cast iron. For instance the Lodge website states" To ensure even heating, gradually pre-heat the cast iron skillet on a similar-sized burner. Since cast iron holds heat, it's not necessary to use a heat setting above medium. These steps help prevent food from sticking."
I'm shopping now to replace my worn non-stick pans. SS sounds like a bad idea for the average working home cooks. nobody with a full-time job and kids and all their activities has time to let their food come to room temperature before placing in a pan. Most everything short of a planned weekend meal goes straight from fridge to pot/pan. Not sure how anyone can make use of such a product under normal, daily family situations.
Not a knock on this content, quite the contrary. This was very informative and will help me make a better decision. Thank you.
Great video with very good information. One thing hurts a little though: You use a stainless steel pan and thus reduce the plastic in your food but then you use plastic to flip and stir. Why don't you use steel or wood?
For pan frying all I use is Avocado oil. Butter really adds no real flavor plus it will scorch and not a good taste. If you want butter flavor add it to your meat/eggs after turning heat off and letting it rest a minute first. I keep clarified butter in a container on the counter with a a silicone basting brush to apply a thin layer of butter to things and not have unclarified butter wasted by falling off the item. As for cleaning if you do have food stuck after cooking I always advise people to fill pan with water add a shot of Dawn and warm that up on the stove just below a simmer then turn off the heat and let set for several hours and the pan should clean up very easily. If not, repeat and rinse. If you have an old pan that has been washed in the dishwasher a lot which is a huge NO NO. Go to an automotive place buy a can of what's called rubbing compound and polish your pan followed up by a very good cleaning and you will see a night and day difference in your pan. If you have a mechanical buffer that's even better just make sure to use a clean brand new polishing bonnet or pad.The rubbing compound is no worse than the polish compounds used when the pan was manufactured.
Use ghee. All the flavor of butter but no browning.
7:52 you added more butter after the shot.
lesson learned: I don't have the patience to cook using stainless steel pans
Years ago when I learned about the insidious hazards of Teflon,... I threw away every Teflon pot and pan and bought high-end stainless cookware ... didn't go for any sets but bought all the pots and pans I like to use from several different brands,.. All-Clad, Cuisinart France, Calphalon Stainless, I also found a Stainless Le Cruset round bottom pot and in polished Stainless...
I've noticed the texture on the inside of said cookware and decided to put a mirror finish on all pieces .... I've got to say, there's not much food sticking because of the slick high polish... and, of course, I preheat before oiling pot or pan/ skillet....
I'm so glad I have cookware that performs well 👍😎🤙