Food Sticking to Stainless Steel Pans? 4 Common Mistakes to Avoid
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- Опубликовано: 4 май 2024
- If you’re avoiding your stainless steel pans because food sticks to the surface, you’re not alone. I’ve tested and reviewed dozens of stainless steel pans, and food sticking is a problem across the board. In this video, I’ll explain the science behind food sticking and share the simple techniques you can use to prevent it. Towards the end, I’ll prove these methods work by showing you how I cook eggs in a stainless steel pan without sticking.
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0:00 Intro
0:52 Why Food Sticks to Stainless Steel Pans
3:14 How to Prevent Food From Sticking to Stainless Steel Pans
7:01 How to Cook Eggs in a Stainless Steel Pan Without Sticking
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Why Food Sticks to Stainless Steel Pans (And How to Prevent It) Full Article: prudentreviews.com/stainless-...
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If you don’t like your fried eggs as crispy as I do, just turn the heat down a bit. Simple as that.
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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 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***!
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.
You won’t win any prizes for entertaining delivery, but the solid information is worth the time. Good work.
Hahaha working on it
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?
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
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.
This is one of the best cooking-related videos I've ever seen; properly informative, empirical and practical. Well done, sir, and thanks.
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
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…
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!
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. 😬😀
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.
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!
@@garywilloughby6173 yes😊
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
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!!
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! 😂
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
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.
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 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’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 👏
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.
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 ❤
I've wanted THIS video for so long. Thank you for explaining it in simple terms.
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!
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!
Such an extremely valuable lesson for beginning cooks. Thank you for this.
This is the best video I’ve seen on cooking with stainless steel pans, excellent demonstration and visuals. Thank you.
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.
This was eye-opening for me especially because in my household we use stailess steel a lot. Thank you so much.
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.
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.
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 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
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!
It's easier to cook eggs in Europe because we don't refrigerate them, they are kept at room temperature.
Thanks so much for explaining these basics!
Thank you for these very useful tips! I didn't realise just how much difference it can make, when cooking eggs like this.
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!
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!
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!
That is life changing! Thank you very much! I use carbon steel and I season them with oil to prevent sticking but eggs were always sticking!! I will try those tips immediately.
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.
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
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
Thank you for your clear explanations, including the technical names for the processes that occur. ✅
Something very important that I think was left out: let the pan cool before washing. I tried washing my All Clad stainless skillet and it took a looooong time to get it clean because I didn't let it cool first.
Yes, I agree. Also cooling your skillets or pans before washing them prevent accidental warping of pan from drastic temperature changes (cold water in a hot pan).
Add water while warm and leave soak till after dinner. The food lifts right off. That's why they're the essential pan for sauciers.
Dick B: The key to heating pans (and was missing from this video) is to *never* use high heat to do so (which will reduce the time for it to cool before washing). 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."
@@violetviolet888 Yes, I agree 100%. Temperature is SO important when it comes to cooking with or cleaning metal cookware after cooking. Heat slowly before adding oil and then food. Allow cookware to cool off naturally before adding cooler water to hand wash. Sudden temperature changes can warp cookware.
I do often put skillets/Dutch ovens on the stove (after removing food, of course) with warm water and allow to simmer, loosening the stuck-on food, then move it to same temperature water to clean and dry thoroughly.
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 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!
this is much better more inclusive information than most videos I've watched! like too hot or too cold...didn't know that!
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
@@defaultworkouts There is no way to cook on stainless steel pans without any sort of oil. It's gonna stick.
@@defaultworkouts 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.
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
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
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.
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
This is the sort of video that is just simply helpful. I wish I had found this channel years ago.
Thank you so much for this!!! I have several high end and expensive stainless steel pans which I don't use just because of sticking. You have given me new hope!
You are so welcome!
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.
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 your teaching. I will try this with my stainless steel pan that's in vacation because of my little knowledge in how to use it correct. This video is helpful.
That was extremely well done! Thank you for all the details I wasn't aware of.
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.
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)
don't have time to do the water trick but warming the pan and oiling it more worked by itself. thanks dude.
Excellent video !
Things have been sticking lately and I wanted to find out what I was doing wrong. Tyvm ! ❤❤❤❤
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.
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.
Thanks much!! I watched this the other day and tried it this morning with an egg. The sucker slid right out of the pan with no problem. I can't really afford another non stick pan that won't last, nor can I afford to waste food. I've been eating a lot boiled eggs precisely because of them sticking. I'm so very bored of boiled eggs and now I don't have to be. 👏👏
Great video! Loved the science, summary at the end and demonstration. Thanks!
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.
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.
Best overall stainless steel cleaning and cooking video I've seen (and I've seen a lot) 👏🏼 👍🏼
Thank you for this. I don’t know why more people don’t know this, I’ve worked in so many restaurants and never once did any chef/cook ever mention this lol.
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)
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
Great video an explanation. It was explained very thoroughly and shown as well - 10/10 vid.
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.
You just burned the butter
I own several stainless steel pans, but rarely use them for cooking proteins. They are great for sauteing mushrooms, cooking veggies, and soups, but I have never tried to fry or scramble eggs in them. I'll have to try your method and see if I can duplicate it. Thanks!
I love cooking eggs in my stainless steel pans, nice even heat and its very easy. Also theyre absolutely great for searing steaks.
I appreciate the advice. I picked up a good set of stainless cookware here in the Philippines and do not use it as often as I would like because of the sticking issue. I have new hope now.
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
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.
@@PhilCuddy LOL the magic of video editing!
I saw that cut and thought, Woah! Where'd all that oil come from???
Ive just bought my first in 20 years stainless steel frying pan , after years of frustration of using Tefal , which is useless after short period of time . Thanks for the video , I hope more ppl will start using these type of pans instead of non stick . It’s just about learning how to cook .
thank you I also have an IR which I use all the time I appreciate the Temps you posted
Exceptionally helpful. I learned a lot. Thank you!
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!!
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.
Wow nice! I'm glad I saw this video right before trying a stainless steel pan for the very first time. I just bought my mom a new oven with induction and nothing else other than an abandon SS pan in the garage was compatible but without knowing all these tips, I would have ruined the next meal for sure!
Wow I'm super appreciative of this video, thanks!
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!
I'd be safe and use the soft side.
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
Thank you for sharing your knowledge!
Thank you. Very helpful. I'm a fairly basic cook. I know a lot of this, but you've really helped clarify my understanding of why, what, and how.
Glad you found it helpful. Thank you for watching.
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.
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
Really great information, straight to the point, explains what's happening, great techniques.
Thank you a lot. Have never had that explained so well!! ❤