The funny thing is…I didn’t even know you were suppose to season a stainless steel pan!! Lol I was second handed a nice set and hate them because I couldn’t cook anything in it without sticking. This video is a godsend! Seasoning mine right now as I write this comment! Thank you
What he didn't mention is not to wash the seasoned pans with soap. Soap will dissolve the oil coating. Clean the pan with water and a light brush. Any bacteria will be killed with the heat of the pan the next time you cook so there's no need for soap anyway. Happy cooking!
@@writhms Modern soaps won't harm your seasoning. It used to be that most soaps contained lye, which will dissolve seasoning, but you won't find lye in most dish soaps like dawn anymore. I use a small amount on my cast iron cookware, and have never had an issue with needing to reseason unless I've cooked something acidic.
This was a lifesaver, thank you. I just did this and used the pan an hour later and like magic, it was non-stick‼️ I was very close to throwing my stainless steel pans out and replacing them with coated pans. Thank you, thank you
Great concise video! However a SS pan can be incredibly non stick, it's worth leaning how to properly preheat the pan and oil and getting the fundamentals of temperature control under your belt to regulate non stick properties of SS and have the option for it stick when you want for versatility like Fond for making pan sauce. seasoning is not needed here, seasoning has some non stick properties on pourus pans like Cast iron but it's main purpose is to prevent oxidization, which does not happen on SS, oil does not polymerize and bond to SS like it does pourus pans. it wont last and usually results in a sticky mess that harder to clean off. it's just not needed at all. seasoning like this ensures if you do this and not use yur pan for a while you will be cooking with a layer of rancid fat.
Thank you for explaining the process and why it's neccessary on pourus pans. I was so confused. I would never leave oil on cookware and store it away like this until I will use it again. ewww.
Additional info: When you washed the stainless pan/wok with dishwashing soap after cooking... you need to repeat this process before using it again, since using dishwashing soap removes the non-stick effect of that oil you used on a stainless wok/pan.
Love short, concise, informative videos like these! BTW, when do you know you need to re-season? Just when it starts sticking? Also, is fond even possible with a seasoned pan and, if so, is re-seasoning required after making the sauce. Thanks!
@@mohdridzuanismail5540 Indeed, I get that. I inquired re: RE-seasoning. Does the season ever wear down to the point where you need to season it again? If so, what tells you it's time to re-season?
Hi, I'm new to stainless steel. I don't use seed oils, can i use extra virgin olive oil with the Leidenfrost effect? I'm afraid of it starting a fire. Any advice?
Ive just bought 2 new pan's and my question is if i have to repeat that after every each use or only first time ? Also i read that new pan should be sit 30-40mins on medium heat before first use . Im so confusing now ...
Fantastic Your video was spot on ,this should be an example to other creators of what a video should be , short / informative/ clear in presentation/ and well described in the Title and lacking the long ego inflating ,self hyping = look at my qualifications Good Job I don't know you and yet I feel I could trust you and the content you present without those things . Its very refreshing to see something presenteted in a way that isn't bloated up with extras. like my ramble on comments here , I should have stopped 5 lines back lol anyways. Thank you.
You’ll have to do it more than once through the life of the pans, but not too often. It’ll depend on how much you cook/what you cook. But I’d say a good rule of thumb is twice a month.
Just had this happen to me, few times successful, last time not so much. Simplest advice is less is more regarding the amount of oil, as little as possible ideally
Hello, there is no need to season pots because stock pots typically have liquids and therefore do not need to be seasoned. Fry pans and others that may have something in to brown or sear should be seasoned to avoid sticking. If you don’t mind the sticking as you will later be deglazing the pan, this this also is a situation where seasoning isn’t needed.
It’s not one time forever ppl!! SS cookware is very tough, but it comes w a price if you want to use it… gotta roll up your little sleeves and do a little work. 🙄
You're letting the "how to cook a steak" guides get to your head. Only time you need to place something on a hot burner is when you want a sear. Try starting cold with bacon next time and see for yourself.
If you cook everyday, this is ok to use, otherwise, the oil will get rancid, is a bit different than cast iron. Just heat it up and use the water test, when it looks like a mercury bubble, turn the heat down, put a bit of oil and it will be non stick. A high quality pan will be non stick even without the oil.
Yes idk if you use F or C but the melting point of stainless steel in •F is 2550 and in •C it’s 1530 so dw lol. All stainless steel cookware is oven safe, just make sur to only put stainless steel
Trying to work out what’s the most unhealthy - non stick Teflon or burned on oil. Cooking oil to the point of smoking is known to be carcinogenic. Which is best?!
To properly season stainless or carbon steel skillets use flax seed oil, not vegetable oil. And repeat this 3-5 times in one sitting. Once will not properly season.
“My great grandmother used to always make omelettes on her cast stainless steel pan when we would spend the night and they would never stick. Today we’ll take about what pan to pick, what oils work best, my family history and finish with the perfect way to season your pan after a short word from out sponsor.” Yeah Susie you lost me at grandma…imma watch this video that explain the whole process in the time it tool you to record that intro
![Quando Rondo - Life Goes On [Official Music Video]](http://i.ytimg.com/vi/eIf3fhMXAow/mqdefault.jpg)
Finally, a no BS 10 min long explaination. Straight to the point.
Thank you.
I agree
no ancient roman history of seasoning from 10AD
straight to the point and the point is bs cos it doesn't work lol
Concise to the point no faffing around and a proper job well done all round.
Yes! Yes! Yes! Exactly! Wish more How To vids were like this
@@IAm-NotHearapparently RUclips incentivizes channels to get more "watch time" on their videos, so people drone on and on just to rack up view time
Only problem... Stainless steel isn't supposed to be seasoned. This guy is talking out of his arse.
He literally wasted the first 3rd of the video
@@anonimushbosh20 seconds here is acceptable and not wasted imo
Thanks for the info. Tired of the other guys making 20 minute videos to explain something so simple.
Facts
I agree 100%
Ain't that just the truth
They drag it out for the advertising revenue. Greed
The funny thing is…I didn’t even know you were suppose to season a stainless steel pan!! Lol I was second handed a nice set and hate them because I couldn’t cook anything in it without sticking. This video is a godsend! Seasoning mine right now as I write this comment! Thank you
Did it worked ?
What he didn't mention is not to wash the seasoned pans with soap. Soap will dissolve the oil coating. Clean the pan with water and a light brush. Any bacteria will be killed with the heat of the pan the next time you cook so there's no need for soap anyway. Happy cooking!
@@writhms Modern soaps won't harm your seasoning. It used to be that most soaps contained lye, which will dissolve seasoning, but you won't find lye in most dish soaps like dawn anymore. I use a small amount on my cast iron cookware, and have never had an issue with needing to reseason unless I've cooked something acidic.
@@writhmsI was wondering this too. But I read that re-seasoning every 9-10 washes is okay when using soap.
@@EthanDavis.w But you're eating some soap every single time, since it is impossible to 100% separate soap from cast iron seasoning.
You taught me something fast with no extra bs. Instant like and sub thank you for the great content
This was a lifesaver, thank you. I just did this and used the pan an hour later and like magic, it was non-stick‼️ I was very close to throwing my stainless steel pans out and replacing them with coated pans. Thank you, thank you
This is the absolute most no bullshit straight forward video 💪
Great concise video! However a SS pan can be incredibly non stick, it's worth leaning how to properly preheat the pan and oil and getting the fundamentals of temperature control under your belt to regulate non stick properties of SS and have the option for it stick when you want for versatility like Fond for making pan sauce. seasoning is not needed here, seasoning has some non stick properties on pourus pans like Cast iron but it's main purpose is to prevent oxidization, which does not happen on SS, oil does not polymerize and bond to SS like it does pourus pans. it wont last and usually results in a sticky mess that harder to clean off. it's just not needed at all. seasoning like this ensures if you do this and not use yur pan for a while you will be cooking with a layer of rancid fat.
This is the answer I was looking for 🙏
Thank you for explaining the process and why it's neccessary on pourus pans. I was so confused. I would never leave oil on cookware and store it away like this until I will use it again. ewww.
I too like mine Schutzstaffel frying pans
Additional info:
When you washed the stainless pan/wok with dishwashing soap after cooking...
you need to repeat this process before using it again,
since using dishwashing soap removes the non-stick effect of that oil you used on a stainless wok/pan.
OMG I had no idea I had to season a stainless steel pan! Thank you! 😮❤️
Simply presented and direct - thumbs up and subscribed.
Straight to the point. Great video!
Can it truly be that simple?
I hope!
As a cast iron pan owner...I watched that with the highest of scepticism 🤣🤣🤣
@@poetuliradiant haha same
@@poetuliradiant it’s seasoned for the next use… not forever, guys. 🙄
@@poetuliradiantyea it's not seasoned in the sense a cast iron pan or carbon steel pan is seasoned.
@@richardnemeth5911 That's the whole idea of stainless steel pan, no seasoning, no maintenance, no food or acid can harm it. Its 0IQ forever pan
Love short, concise, informative videos like these! BTW, when do you know you need to re-season? Just when it starts sticking? Also, is fond even possible with a seasoned pan and, if so, is re-seasoning required after making the sauce.
Thanks!
normally we season the wok right after we bought it. Wash it and wipe it dry. Then you season it. Always season your newly purchase wok
@@mohdridzuanismail5540 Indeed, I get that. I inquired re: RE-seasoning. Does the season ever wear down to the point where you need to season it again? If so, what tells you it's time to re-season?
@@Qwicksetno
The best, simple, works every time, straight to the point.
NO BS.
Thank you.
straight to the point, thanks!
That was short and accurate I watched it twice.
I wish they had taught me that in cooking school. Let me try this on my stainless steel pans!
I've always seasoned by cast iron pans but never stainless steel.
Finally time to learn
The video waa so short and concise that it left many questions unanswered. 😅
thank you. just picked up some all-clad and wanted to do this
Wow, best information yet.
Do you have to redo this process after cooking and washing?
Hi, I'm new to stainless steel. I don't use seed oils, can i use extra virgin olive oil with the Leidenfrost effect? I'm afraid of it starting a fire. Any advice?
Do we have to do this every time or just once?
Cooking noob here. How often do you do this? Is this after cleaning/ before storing every time?
You have to do this before every cooking session, because when you're done cooking and you wash it, you have to season it all over again.
So it’s smokes and then let it dry? Do you do this once or is it gone once you wash it
0:52
Thank you. Very informative.
How long do you wait before using the pan to cook
Ive just bought 2 new pan's and my question is if i have to repeat that after every each use or only first time ? Also i read that new pan should be sit 30-40mins on medium heat before first use . Im so confusing now ...
fantastic video. thanks chef!
Wait what happens after I wash it? Do I have to repeat the step every time I use it?
this needs to be done for very first time use ? Thank you!
Do this after you wash it, takes like 5 mins
Is this a once off or every time you cook?
Fantastic
Your video was spot on ,this should be an example to other creators of what a video should be , short / informative/ clear in presentation/ and well described in the Title and lacking the long ego inflating ,self hyping = look at my qualifications
Good Job I don't know you and yet I feel I could trust you and the content you present without those things . Its very refreshing to see something presenteted in a way that isn't bloated up with extras. like my ramble on comments here , I should have stopped 5 lines back lol anyways.
Thank you.
😂wow that was easy i was overthinking it.Thanks
After seasoning once do I have to season from here on out or can it be one and done?
You’ll have to do it more than once through the life of the pans, but not too often. It’ll depend on how much you cook/what you cook. But I’d say a good rule of thumb is twice a month.
@@Jacob-pl3ni I would have thought washing the pan removes the seasoning?
Is this a one time process or is this something to do before you cook every time ?
Well done!
GREAT VIDEO, NO FAT, LOVE IT!
Thanks, this very helpful!
How often should you do this? Thank you.
Thank you for this video.
Thank you Chef, I hope it works for Hexclad type pans too
hex clads are already nonstick they don’t need to be seasoned
Do we need to repeat the step 2/3 times or once is enough?
Do I have to do it every time after a wash?
How long will the season last?
This video is amazing
Neat & tidy 😏 Thank you!
I tried this method on one of your pans, all seems fine. A 14" wok, one spot is sticky after doing the seasoning. What did I do wrong ?
You missed a small puddle of oil when you wiped with the tissue. Yes I do know as I have seasoned a lot of pans both stainless and carbon steel.
@@MrChrissy1r do you season pots also or is it just frying pans?
Just do it all again. No worries.
Just had this happen to me, few times successful, last time not so much. Simplest advice is less is more regarding the amount of oil, as little as possible ideally
So this last's until? First wash?
( It good enough if thats right,because you save alot of oil and chemicals entering you )
If you use soap yes. Also what chemicals are you even talking about
Do you just season frying pans or do you do pots.
Hello, there is no need to season pots because stock pots typically have liquids and therefore do not need to be seasoned. Fry pans and others that may have something in to brown or sear should be seasoned to avoid sticking. If you don’t mind the sticking as you will later be deglazing the pan, this this also is a situation where seasoning isn’t needed.
You don't season pots, because you will often be cooking acidics in a pot. Acidics will strip off the coating as you cook. So, no point.
After seasoning how do you clean it?
Best video ever ?
It’s not one time forever ppl!! SS cookware is very tough, but it comes w a price if you want to use it… gotta roll up your little sleeves and do a little work. 🙄
Do I have to wait for the pan to come to temperature before adding the oil? Or should I just add it the second the pan is on the burner?
You're letting the "how to cook a steak" guides get to your head. Only time you need to place something on a hot burner is when you want a sear. Try starting cold with bacon next time and see for yourself.
best simple learn , thank you so much
You do this before every cook right?
Does this works with induction cooker ?
Great! Thank you!
It WORKS! Thanks.
So it's similar to seasoning cast iron?
wher i can get the Stainless Steel baking cookware ? Can u give me the online link ?
Can you put the pan in the dish washer and still get good results?
Yea but I’d recommend re-seasoning it afterwards
Amazing!
Spot On. Thanks Master Chef.
so now i have a pen coated with oil...how do i keep this in my cupboardwith other dishes?
Can Extra Virgin Olive Oil, be used? Thanks
Wow! Short and sweet, thank you
How long will the pan stay non stick?
as long as you dont wash the pan with soap
@@awesomestuff9715 Wrong. You can use a bit of soap, no problem at all. You should watch for very abrasive tools though, that will destroy the patina.
@@ElCalvazo yeah i figured that out about 3 months ago
@@awesomestuff9715 Welp, better safe than sorry don't you think, mate.
@@ElCalvazo well, still happy that you replied, so future people can see the comment
Yes, straight to the point but different smoking point of oil matters?
is that what I do to stainless steel bread pans
how often do we do this
short, simple, to the point. love it.
Do you have to re-season tho??
Interesting. Although All Clad says you don't need to season their stainless pans.
so, you leave the pan oiled?
Awesome! Does that work with cheese?
Should I wash them before doing this?
But then you wash the pan and that layer of oil is gone and you have to do it all over again.
Thank you, sir.
this tutorial needs more tags. "How to" "Frying Pan" "no stick/sticky" and the list goes on
This “seasoning” up my brand new Cusinart pans.
Since washing with dishwashing soap removes the seasoning…how often do you clean your stainless steel?
Perfect!
how often?
Just do the mercury effect, I made a pancake with no oil last week and it didn't stick.
If you cook everyday, this is ok to use, otherwise, the oil will get rancid, is a bit different than cast iron. Just heat it up and use the water test, when it looks like a mercury bubble, turn the heat down, put a bit of oil and it will be non stick. A high quality pan will be non stick even without the oil.
This is how all “how to” videos should be.
I heard salt is a good way to season as well.
Is it safe to use a stainless steel pan in the oven at 450?
Yes idk if you use F or C but the melting point of stainless steel in •F is 2550 and in •C it’s 1530 so dw lol. All stainless steel cookware is oven safe, just make sur to only put stainless steel
I just want to ask something, do I have to repeat the same process every time I want to cook, as I will still need to clean the pan after cooking?
We need answers for this. And also how to wash em
Is that it?
Trying to work out what’s the most unhealthy - non stick Teflon or burned on oil. Cooking oil to the point of smoking is known to be carcinogenic. Which is best?!
10/10
It's true, people say you don't need to season stainless steel, and many people don't use stainless steel because it sticks .... go figure ..
To properly season stainless or carbon steel skillets use flax seed oil, not vegetable oil. And repeat this 3-5 times in one sitting. Once will not properly season.
Why does it seem so much simpler than the cast iron or carbon steel method?
What happened to the drop of water test? Lol
“My great grandmother used to always make omelettes on her cast stainless steel pan when we would spend the night and they would never stick. Today we’ll take about what pan to pick, what oils work best, my family history and finish with the perfect way to season your pan after a short word from out sponsor.”
Yeah Susie you lost me at grandma…imma watch this video that explain the whole process in the time it tool you to record that intro