Hi, good to see your tip - its a common practice in India to cut onion in to half, and sprinkle oil on the hot pan, and hold the white side of onion down and rub it over the hot pan, for a non-stick pan - we traditionally don't use Teflon coatings - this is the way we are known to be creating non-stick on the fly on demand :)
Thanks, I was about to ask that... Apparently doing similar but with salt also works, now I gotta try both (2 teaspoons of salt to 3 tablespoons or so of oil 3/4 heat fry it for roughly 5 min Rinse with hot water and wipe up and same effect)
I've just bought my first stainless steel frying pan after having cooked all my life with non-stick pans. Of course I went to RUclips straight away for tips on how to season and cook with stainless steel pans and stumbled over your video. Interesting approach. I'll definitely try that. Thx a bunch! 👍🏼😉
Jens Graikowski ...If you get your pan hot before adding your oil nothing sticks. I learned this trick from Wolfgang Puck after my mom gifted me his set of stainless cookware. EVERYTHING STUCK so I called them and was told to allow the pan to get hot then add the oil when you see a bit of a ripple you’re good to go or spray with Pam easier to do Chef Pucks way. Good luck not stuck for 20 yrs 😊
Richard W sometimes I drop a bit of water in the pan if it sizzles away or dances I will put the oil in and turn the heat down. The pan does get hot pretty quick. You will learn what works for you. I use a medium-medium high flame to heat the pan. Good luck🙂
can poach an egg in about the same amount of time if you salt the water which raises the boiling point meaning you can boil the water at a much higher temperature by salting the water which poaches the egg faster
@EggStudio How does it turn out on high?? sounds like my wife as she always cooks on high and I always tell her to cook on lower temps--and I make scrambled eggs for my grandsons and have never yet to cook anything on my stovetop on high and always turns out perfect
Hello Christine, I found your video by chance and was intrigued by it, then I read all the negative comments and became very skeptical. I often cook this soy sauce chicken stir fry and the meat ALWAYS sticks on my steel wok no matter how much or little oil I use. Yesterday I took some green onions and I chopped them up and stir-fried them in my wok, removed them and then I stir fried my chicken and to my amazement, none of it stuck! I added the onions to the wok for a new flavor and cleanup was a breeze. You now have a new subscriber.
An easy way of getting the stuck on food off your pan is just add water, let it simmer and turn the heat off while covered pan with lid. After a minute the steam should have lifted the food and it'll rinse right off without scrubbing.☺
Love this. I have ordered a new 4qt stainless steel Dutch oven and will do this before I ever cook in it. I will also do this on a regular basis. All of the pans in this house (not mine) are none sick, warped, lids don’t fit pans, grrr. I have a 12” and a 8” cast iron (love cast iron) that are non stick due to continual care of them and now this new pot. What a wonderful hack. Thanks for sharing ❣️
Non-stick pans are a bust! I got some good stainless steel fry and saute pans at a thrift store, they are in good condition. I washed them with "Barkeeper's Friend" powder cleanser, and seasoned them using the method in this video--they beat non-stick pans hands down, for performance, final food taste, these and some great cast iron pans are just the best.
I fry 4 eggs every day in a thin stainless pan with no seasoning or conditioning using just a few drops (15-20) of veg: oil coating with no sticking problem. The trick is a very precise balance of amount oil and heat. I heat the pan evenly to a medium heat and let it cool down if it is overheated. Put the eggs in (if it makes simmering noise it is too hot and will stick). Flip eggs over as soon as the eggs white becomes firm and colour changes from transparent to white. Fried eggs with yolk intact are most difficult, while Omelets are a lot easier to fry. Took me about 1 week to perfect this. A lot easier if you do not mind using more oil. But with minimum oil heat is the key factor.
Wok with Yan and Yan can Cook are two different cooking programs (the Frugal also was around the same time). The "wokky" Yan was broadcast from Vancouver and this amazing guy inspired me to Chinese stir fry. I loved his show! "All Wok, no Pay"!
Yup, Jeff Smith. He also was known for saying "Religion and young boys? I'm all in." Remember Justin Wilson the Cajun guy from that era? Loved him.....not in a Jeff Smith kinda way...
Green onions are rich in a powerful sulphur-containing compound called allyl sulphide. This at the high oil temperature could be responsible for creating a protective coating on the not-so-anticorrosive surface of any grade of stainless steel and giving it the magical non-stick effect.
Bless you for offering some other perspective. I never expected people to get so downright vicious about this little experiment . For me and this particular pan, it really does have an affect and I appreciate your detailed explanation. I go with Socrates on this one " the only thing I know for sure , is I know nothing"
I'm not sure the onion is needed. I do spatula free omelettes (like Julia Child) in my pan and all I do is season them on stove top with a drop or two of oil and use butter for the cook. I do understand the corrosive aspect of onions as they're often used to force a patina (often beautiful) on carbon steel knives. Maybe this is like seasoning with a surface that can hold it better (like a scratched up scoured pan) ? Simply stove top seasoning lasted at least 4 times with washing in detergent between.
@@ChristineCushing I'm not sure I've seen any viciousness, but I haven't read all the messages. People are passionate about food. That's what makes viewers click on videos like yours.
thankyou wasa gr8 idea. Gona test it on my non stick pan. Actually I never understood why Indians used raw onion to wipe the fry pan before making the indian pancake called DOSA but somehow I figured out that the pancake batter does not stick to the wrought iron pan. Now I know eactly Why? Thankyou.
I'm Seventy-Six years old and you know what they say you never get too old to learn and I say you're with her to learn something everyday and I just learned something it's pretty much it's really easy it's just like how you take care of your wrought iron skillet and it's someone I'm so glad to know that and I need to tell my daughter that because she's just supposed to hold you single stainless steel inside thank you so much and God bless
Respectfully Chef, I have learned a great deal from you by watching your shows, however, to cook eggs and not have them sick, I believe, is a result of a hot pan and cold oil and throwing the eggs in right away while the oil is still cool. This is the technique I use and it has not failed.
According to Serious Eats I believe it's hot pan, hot oil, but technically your order is still correct www.seriouseats.com/2013/04/ask-the-food-lab-do-i-need-to-preheat-my-oil.html#:~:text=The%20oil%20is%20a%20built,what%20you%20are%20looking%20for.
Or: Use the “Mercury Ball” (Leidenfrost) effect by picking the correct temperature. Using an IR thermometer bring the pan to the non-stick (mercury ball) temp range (175°F to 260°F).
EXACTLY!! All she did was preheat the pan to proper temp by burning the Green Onions in the Oil once it was hot enough. So, wasted OIL, Onions, and TIME in my opinion. Just heat until water skates in a ball on skillet or as you said use an IR to make sure its over 220F before adding your FAT to the pan. Also, she said to NEVER put anything into a Cold SS Pan. I put raw bacon into a Cold SS pan and bring it to temp, once it's correct the Fat has rendered and any protein that was lightly sticking lifts right off when moving the bacon. I then just keep cooking the rest of the bacon in that initial bacon grease. Granted, this is the ONLY time I put any Protein into a cold pan without it being at proper temp with FAT already in and coating the bottom and up the sides.
What happens if what you're cooking requires a lower or hotter temperature than the temperature needed to create the mercury ball effect? Does this only work for foods that are cooked at this temperature?
@@Jonathan_214 Hi, the main function of the Mercury Ball test is to be sure the pan gets hot enough that the Pores of the Metal Expand enough to allow the FAT you add to get inside of them and coat the Pan. Once this is done you can Lower or Raise the Temperature to do your cooking. I use Bacon Grease, Ghee, Coconut Oil, or Avocado Oil for cooking. Olive Oil, and Regular Butter have too low of a Smoke Point for my likes. TOXIC Seed Oils "can" work, but why do that?? lol Of course Regular Butter "Can" be used if you don't mind it burning a bit. I've used it in a pinch. :~)
YOU MUST TRY THIS: If you heat your empty pan to high temperature, turn off fire, add some normal temperature oil then you pour in your eggs….. I can guarantee you nothing will stick. You then turn on small heat to cook your eggs easily, be it sunny side up or scrambled egg! Happy non stick cooking !!. (Christine already fried onion to heat your pan to high temperature, that’s why nothing stuck there).
Thanks for the tip, I prefer cooking in cast iron or steel pans. I stay away from coated pans like Teflon, cause of their toxic properties; that can melt or flake and be ingested.
I just tried this a few minutes ago and wow it really worked it’s like it’s brand knew and yes my eggs just slide off soooo happy thank you so much because this was one of my favorite pans thank you again. Stella Hummon very happy.
I remember years ago as a small child in the middle of the desert that cooking is an art form and that if one knows how to cook one knows how to clean.
Really? You eat scorched onions in Taiwan? You can get the same non-stick benefits from cutting an onion in half and rubbing it all over a hot oiled pan. Then you can still cut/eat the onion.
I have that problem and will try this technique on those frying pans to see how they work. You have done it again and have helped so many of us who are having that problem. You have my thanks and I wish you a nice time during the lock down all over North America.
I have never seen eggs cook like that in my entire life! I have been ignoring the very same pan for two decades because it made a mess every time. Now to try something different! 🙏
This technique is the French classic was to make an omelet, which I save this pan for. Give it a try and see how it works for you. More great videos coming soon. Thank you
If you don’t have onion leaves you can also avoid food from sticking by Preheating the clean stainless pan on medium heat until pan is hot, put oil, heat the oil for about 30 seconds, then sprinkle a pinch of salt then your pan is ready for what you want to fry, sunny side up eggs, omelet, scrambled etc. Never use non-stick pan.
Interesting tip - I notice when a saute a little green onion in my egg pan (whatever the pan) first, my omelettes or my take on scrambles always leave the pan clean. Now I know why, thanks! Merry Christmas
My Aunt use to put a little oil in pan just the right amount to cover the bottom then sprinkle some salt on the hot oil ...and nothing would stick...works for me works well with scrambled eggs... WALLA 🎊🎉🎇🎆 non-stick
Best video I've seen...."Really!" We purchased a Full EXPERIENCE Multi Use Set, (🔪's & All) at our local fair, over 35ish yrs ago. I NEVER used them, to there Full Potential, bc of tht Exact purpose, (sticking😝) The clean up wasn't WORTH my time! I wnted to get rid of them for MANY yrs, but Didn't/Couldn't, bc we paid T🤑 Much for them! Why did I HOLD On & ALLOW them to take Up Valuable space🤷🏻♀️ I'm So HAPPY I Kept them🙌🏼 No Longer will I feel Guilty, for KeepING a set that Was Worth KEEPING, 35yrs+ later😁 The chef at our Fair, (ALL chef's), NEED To know, be taught, that VALUABLE TIP!
Decades ago a TV cook kept saying: Hot wok, cold oil, foods won't stick. It was this guy's mantra and I follow his instructions to this day for every type of metal pan I use.
@@David-jo4gt ....yes, it was, but I didn't think many would either know or want to remember him. His private life was a wreck, however he taught me a a lot about cooking and culinary history.
I thought most chefs knew how to season stainless pans, it’s common knowledge in restaurants. It’s pretty standard to rub on a small amount of oil, bring up to the smoke point, buff then remove from heat to let cool on its own. It will be nonstick for a few uses. No onion “hacks” needed.
Mountain Guy A quick rub in a circular motion with light pressure on a paper towel or cloth to remove any excess oil. The pan should feel pretty much dry, not oily when you start letting the pan cool down.. If any droplets or wet residues of oil are still there as it starts to cool, they will end up sticky and tacky to touch. You definitely don’t want that.
I have a complete set go Farberware, (this is the part you won't believe) My Aunt gave me in 1962! when I graduated from high school! Your tip for non stick is next on my list!!!
Thanks for the tip. I have one for you: Barkeeper's Friend and a soft sponge instead of the steel wool. It will clean without leaving micro scratches. Thanks!!
NEVER, EVER, use steel wool pads or scrape a pan! This leaves thousands of tiny scratches on the surface, and then Everything's sticks in the cooking after that!
I think the same formula applies while making dosa I've seen my grandma rubbing half sliced onion with some oil on the pan before pouring the rice batter
Basically carbonising the juices so they stick to the pan and form a thin film of non stick coating. Good method I have used this on several of my Stainless pans.
When you have a pan that has stuff stuck in it after cooking add water and boil it . The stuck food comes right off. My momma taught me that . Thanks Mom 💕
@@anderseckstrand7033 Do you have a source for that? I don't recall Teflon being toxic or a carcinogen. Plus, if it really was cancer causing, the FDA would ban Teflon and other non-stick coatings.
Eggs are notorious for sticking in the pan. Pork fat (LARD) also prevents sticking and leaves a better taste than vegetable oil. Olive oil however is what I like and for that, this hack is much appreciated. Many thanks.
@@BobPulgino Obviously you never cooked with stainless steel pan. No matter with or without oil the eggs will always stick to the surface. No big problem because you can scrape it with spatula but definitely will stick.
Tsvetomir Slavov , uhh dude I’ve got a kitchen full of stainless steel cookware and I do all the cooking in this house. Don’t snark at me if you can’t get your skillet clean.
You don't need onion either. Just heat oil in the pan till it starts smoking. Then rinse it in cold water and wipe with a cloth. It will be completely non stick (at least for that session of cooking).
That's right! I want to use my stainless pan for pancakes, onion would be gross. Just season the pan by heating oil in in until smoke point, allow to cool, remove oil and buff inside of pan with a paper towel
My Daddy was a great Cook. He told me not to use Soap in the fry pans. Just soak the Pans w water in them, it'll let lose any foods that are stuck. And I've hadn't any stuck on foods after.
@@RustyMadd you are old, how old do you want to be? using profanity (you are only one using here) is making you look very old and senile and not least intelligent. You too contributed nothing but your brain fart towards this excellent tip.
Do you need to do this everytime before cooking eggs or just first time after buying the pan? Does this trick apply to other stuff you cook as well? Pls advice
@@patriciamay5521 Some people NEVER clean their house,others like to live in sparkling clean house.If you are from the first kind and I am from the second,I bet you will never understand me.
Tsvetomir Slavov I have a clean house but am not OCD. I think you are misunderstanding the fact that an omelette pan used only for omelettes and nothing else, will not have germs on it if it is sterilised by heat.
I just bought a Hestan Nanobond pan and have had some success with making eggs slide off using butter but also have had them stick horribly, probably due in part to temperature but this technique here I've known for a long time using it in my carbon steel woks but never did I think it applied to stainless...I will be giving this a try....thanks for the vid
@ExIm Asia You are breaking down the oil by bringing it to it's smoking point. You should avoid this as it produces unpleasant burnt flavours. Also, smoking oil produces carcinogens, which shouldn't be inhaled.
I don’t understand why everyone is talking about wasting the green onion ...there’re always leaves or parts with blemish I discard on onions normally anyway. I will use that, this idea is great.
You can grow them back. I've been regrowing the same $0.79 bunch of green onions for a couple of months now. I set them in a small container of water on the windowsill so that the bulbs are covered. For my small bunch, I have them in a clear glass votive holder. After about a week, I can cut off about 6-8" of green, and then I start over again.
@@snapdragon8888 Yes, I did that too! They grow so fast! & the 1st round I planted, lasted me for about 1 yr b4 I had to buy more & start again. Mine are in small, tall pots.
Thank you so much for that.I have been struggling to cook injera for hours.Just took out the first one that did not completely fall apart after trying this.
in our country we use half cut onion to rub on the sticking pan when we cook. you don't need to use green onion always. you can use red onion when ever you got your pan stick
I think that when you criticize someone or something ... it’s ok if you have tried it and can come up with something better. Also, you can criticize... but you can use words not to be offensive. It is not what you say but how you say it. Same goes when you write. Christina ... great tip ! I will try it to see if it works better than the one I usually use which is ........ thanks for sharing ! It is that easy ! 🙂
Thank you for this comment. It is much appreciated. It seems people on the internet are often insanely aggressive. This was just an experiment for me because I love using this particular pan and sometimes it gives me a hard time. For me, it worked. Let's see what happens with yours. Thanks for watching . Be sure to check out my French omelette video , which is what i usually make with this pan.
I just let my stainless soak about 20 minutes so I don't have to scrub if anything d I d stick. Love onions so this is great idea. I have cooked in stainless for 50+ years and nearly always start any cooking with onions!
How about the water trick, low temp, a drop of water will evaporate instantly, to high temp, a drop of water will turn into multiple drops of water. Temp is just right, a drop of water will roll around the pan, lower the temp 1 setting, and your ready to cook.
It wasnt the onion, it was the oil. have been cooking eggs for a long time and just make sure oil sits there medium heat for a while and you'll have a non-stick pan.
medinalba no as long as you don’t wash the pan with any sort of soap, wash it like a cast iron or carbon steel pan! And if you can save this pan for egg use only, every once in a while you do need to repeat the process when you see the eggs starting to stick. Hope this helps you!
E Ng hot tap water in the warm pan and heat the water and pan together on the stove top scrap any stuck on bits with a wooden or silicone spatula not metal then rinse until clean dry the pan and put away, remember to use your fat of chose when you cook. You can not cook without some fat. Another tip heat your pan over medium heat for about two minutes before you put anything in it this also helps food not sticking. Let me know how you make out. Happy Cooking 🍳
E Ng also not make sure you only use a thin coat of oil when seasoning the pan and wipe out and excess with a clean cloth before letting the pan completely this develops a thin layer of oil that will make your pan none stick. When start to see your pan begin to stick it’s time to clean your pan really well with soap and repeat the seasoning process again, in my opinion it’s better than using a bunch of chemicals in non stick pans that will eventually start to peel then you have to buy a new pan! Good luck and Happy Cooking 🥘
On stainless steel, I use a micro layer of olive oil, wiped off with a paper towel, then use pad of butter, melted. The two differing layers of fats are the key. I never have a sticking problem with eggs, never. I would never go through your process every time I want eggs.
Assuming your comparison of scrubbing time vs prepping pan time is fair, the food end result between the 2 approaches are different when it sticks vs. not sticks.
Most 🇮🇳 Indian food cooking, we start with oil and onions. Then the masalas/ spices etc. There is dish called ' Dosa ' which is made on a flat plate. What you did here we call it seasoning of our Cast iron utensils. Thanks, I never thought about stainless steel.
Heads up... a little trick my nana taught me 40 yrs ago, a little baking soda and hot water and soak for 10 min, and it loosens of easy peasy, works great on anything stuck to pots, pans and dishware
Hi, good to see your tip - its a common practice in India to cut onion in to half, and sprinkle oil on the hot pan, and hold the white side of onion down and rub it over the hot pan, for a non-stick pan - we traditionally don't use Teflon coatings - this is the way we are known to be creating non-stick on the fly on demand :)
Thanks, I was about to ask that... Apparently doing similar but with salt also works, now I gotta try both (2 teaspoons of salt to 3 tablespoons or so of oil 3/4 heat fry it for roughly 5 min Rinse with hot water and wipe up and same effect)
Meena you should have done this show.
ONION HUH WOW
@@redknight3439 oli with little flour and the eggs 🥚 does not stick.
I'm currently in India, and I've never heard of this, ever.
That's a great tip. Will try that. Thanks, Meena.
The coolest thing ever is how you just handled those eggs. Never seen someone scramble eggs with just shaking the pan. 👌🏾😆
@Mr Sins 🤣
She scrambled the eggs in the bowl prior to pouring them into the pan.
All she did was to swirl them around, nothing magical about that.
S2
Really cool!
?? She scrambled them in a bowl first.
I've just bought my first stainless steel frying pan after having cooked all my life with non-stick pans. Of course I went to RUclips straight away for tips on how to season and cook with stainless steel pans and stumbled over your video. Interesting approach. I'll definitely try that. Thx a bunch! 👍🏼😉
Jens Graikowski ...If you get your pan hot before adding your oil nothing sticks. I learned this trick from Wolfgang Puck after my mom gifted me his set of stainless cookware. EVERYTHING STUCK so I called them and was told to allow the pan to get hot then add the oil when you see a bit of a ripple you’re good to go or spray with Pam easier to do Chef Pucks way. Good luck not stuck for 20 yrs 😊
Jens Graikowski
@@shirley6074 so true
Mama Chassuer about how long did it take the pan to get hot enough, because the pan gets hot to the touch rather quickly.
Richard W sometimes I drop a bit of water in the pan if it sizzles away or dances I will put the oil in and turn the heat down. The pan does get hot pretty quick. You will learn what works for you. I use a medium-medium high flame to heat the pan. Good luck🙂
that's the fastest egg I've ever seen anyone cook, ever. :O
It's witchcraft! 😝
can poach an egg in about the same amount of time if you salt the water which raises the boiling point meaning you can boil the water at a much higher temperature by salting the water which poaches the egg faster
Yea, just pre-heat your pans and it's fast, and won't stick.
@EggStudio How does it turn out on high?? sounds like my wife as she always cooks on high and I always tell her to cook on lower temps--and I make scrambled eggs for my grandsons and have never yet to cook anything on my stovetop on high and always turns out perfect
@@genod171staircav6westeyo western movies
In southern India we have an age-old practice of slicing a small onion into half and rubbing its flat surface on the hot pan.
Very cool. I'll have to try, thanks!
That's a great idea too. Can we use any type of Onion?
@@msbonz4145 Yes. I've used different kinds of onions (preferably small, to avoid wastage).
@@marioduddu471 Ok thank you sir, for your tip and reply. Greatly appreciated. Have a great day sir.
@@msbonz4145 OK!
Hello Christine, I found your video by chance and was intrigued by it, then I read all the negative comments and became very skeptical. I often cook this soy sauce chicken stir fry and the meat ALWAYS sticks on my steel wok no matter how much or little oil I use. Yesterday I took some green onions and I chopped them up and stir-fried them in my wok, removed them and then I stir fried my chicken and to my amazement, none of it stuck! I added the onions to the wok for a new flavor and cleanup was a breeze. You now have a new subscriber.
Thank you for the message and for watching and for subscribing.!
MERCI pour cette expérience partagée! ☺!
An easy way of getting the stuck on food off your pan is just add water, let it simmer and turn the heat off while covered pan with lid. After a minute the steam should have lifted the food and it'll rinse right off without scrubbing.☺
I add a few drops of dish washing liquid. Truly amazing .
@@rumpanuthabetha Good idea I should try!!🙋
I kept saying "Put it in to soak", "Pour in hot water & let it soak!"
I use those cloth Washing tool thingy to scrub them 💀
Yup thats faster n easier.
Love this. I have ordered a new 4qt stainless steel Dutch oven and will do this before I ever cook in it. I will also do this on a regular basis. All of the pans in this house (not mine) are none sick, warped, lids don’t fit pans, grrr. I have a 12” and a 8” cast iron (love cast iron) that are non stick due to continual care of them and now this new pot. What a wonderful hack. Thanks for sharing ❣️
Non-stick pans are a bust! I got some good stainless steel fry and saute pans at a thrift store, they are in good condition. I washed them with "Barkeeper's Friend" powder cleanser, and seasoned them using the method in this video--they beat non-stick pans hands down, for performance, final food taste, these and some great cast iron pans are just the best.
I fry 4 eggs every day in a thin stainless pan with no seasoning or conditioning using just a few drops (15-20) of veg: oil coating with no sticking problem. The trick is a very precise balance of amount oil and heat. I heat the pan evenly to a medium heat and let it cool down if it is overheated. Put the eggs in (if it makes simmering noise it is too hot and will stick). Flip eggs over as soon as the eggs white becomes firm and colour changes from transparent to white. Fried eggs with yolk intact are most difficult, while Omelets are a lot easier to fry.
Took me about 1 week to perfect this.
A lot easier if you do not mind using more oil. But with minimum oil heat is the key factor.
Yes thank you
Don't flip the eggs. Just cover with a lid to cook yolks
@@krismanj add a teaspoon of water first, and you'll steam the yolks
I learned from some Chinese cooking show (Wok with Yan?) as a kid, "hot pan, cold oil, food wont stick". Works.
S C71 that's frugal gourmet, Jeff smith. Ran around the same time as yan can cook on public broadcast television. That's how I know. ;)
Wok with Yan and Yan can Cook are two different cooking programs (the Frugal also was around the same time). The "wokky" Yan was broadcast from Vancouver and this amazing guy inspired me to Chinese stir fry. I loved his show! "All Wok, no Pay"!
Yup, Jeff Smith. He also was known for saying "Religion and young boys? I'm all in." Remember Justin Wilson the Cajun guy from that era? Loved him.....not in a Jeff Smith kinda way...
cool thanks! there’s more than one way to skin a cat. thanks for sharing your tip
Wish they had those shows back on TV. They were great. Yan was my fav.
I tested whatever you showed...it works! Hooray, my wife loves it. Thanks so much.
I have been cooking since I was Seven years old (I am 65 now) This video proved to me you can still teach an old dog new tricks..thank you!
Green onions are rich in a powerful sulphur-containing compound called allyl sulphide. This at the high oil temperature could be responsible for creating a protective coating on the not-so-anticorrosive surface of any grade of stainless steel and giving it the magical non-stick effect.
Bless you for offering some other perspective. I never expected people to get so downright vicious about this little experiment . For me and this particular pan, it really does have an affect and I appreciate your detailed explanation. I go with Socrates on this one " the only thing I know for sure , is I know nothing"
I'm not sure the onion is needed. I do spatula free omelettes (like Julia Child) in my pan and all I do is season them on stove top with a drop or two of oil and use butter for the cook. I do understand the corrosive aspect of onions as they're often used to force a patina (often beautiful) on carbon steel knives. Maybe this is like seasoning with a surface that can hold it better (like a scratched up scoured pan) ? Simply stove top seasoning lasted at least 4 times with washing in detergent between.
@@ChristineCushing I'm not sure I've seen any viciousness, but I haven't read all the messages. People are passionate about food. That's what makes viewers click on videos like yours.
Will it work on glass pans
It’s called polymerize.
Thank you chef it's never too late to learn something new in the kitchen
thankyou wasa gr8 idea. Gona test it on my non stick pan. Actually I never understood why Indians used raw onion to wipe the fry pan before making the indian pancake called DOSA but somehow I figured out that the pancake batter does not stick to the wrought iron pan. Now I know eactly Why? Thankyou.
Thanks heaps for this great hint! I’ve already quit from using my steel pans, so I’ll give it another go.
I’ve been a chef for over 30 years and I’ve never heard of this! I’m on the way to the store now for green onions!
Someone said that using chopped dried onion in the shaker has the same effect. I'm going to try it.
You don’t need the onions. Just heat a liberal amount of oil just to smoke point, then pour it off. Does the same
Wow! I tried it, and it works like magic. Thank you for sharing this, Chef!
OMG how could I not have known this.After all these years. Thank you thank you thank you. That is all x
I'm Seventy-Six years old and you know what they say you never get too old to learn and I say you're with her to learn something everyday and I just learned something it's pretty much it's really easy it's just like how you take care of your wrought iron skillet and it's someone I'm so glad to know that and I need to tell my daughter that because she's just supposed to hold you single stainless steel inside thank you so much and God bless
Thank you for this tip, Christine. I love learning stuff about cooking. I miss you on TV. Connie
Respectfully Chef, I have learned a great deal from you by watching your shows, however, to cook eggs and not have them sick, I believe, is a result of a hot pan and cold oil and throwing the eggs in right away while the oil is still cool. This is the technique I use and it has not failed.
According to Serious Eats I believe it's hot pan, hot oil, but technically your order is still correct www.seriouseats.com/2013/04/ask-the-food-lab-do-i-need-to-preheat-my-oil.html#:~:text=The%20oil%20is%20a%20built,what%20you%20are%20looking%20for.
Disagree. Heat pan, add oil and allow to heat before adding food.
Sick eggs never fully recover!😊😊😊
@@donaldgodin3491
Put a mask on them . Bam !!
Or: Use the “Mercury Ball” (Leidenfrost) effect by picking the correct temperature. Using an IR thermometer bring the pan to the non-stick (mercury ball) temp range (175°F to 260°F).
EXACTLY!! All she did was preheat the pan to proper temp by burning the Green Onions in the Oil once it was hot enough. So, wasted OIL, Onions, and TIME in my opinion. Just heat until water skates in a ball on skillet or as you said use an IR to make sure its over 220F before adding your FAT to the pan.
Also, she said to NEVER put anything into a Cold SS Pan. I put raw bacon into a Cold SS pan and bring it to temp, once it's correct the Fat has rendered and any protein that was lightly sticking lifts right off when moving the bacon. I then just keep cooking the rest of the bacon in that initial bacon grease.
Granted, this is the ONLY time I put any Protein into a cold pan without it being at proper temp with FAT already in and coating the bottom and up the sides.
What happens if what you're cooking requires a lower or hotter temperature than the temperature needed to create the mercury ball effect? Does this only work for foods that are cooked at this temperature?
@@Jonathan_214 Hi, the main function of the Mercury Ball test is to be sure the pan gets hot enough that the Pores of the Metal Expand enough to allow the FAT you add to get inside of them and coat the Pan. Once this is done you can Lower or Raise the Temperature to do your cooking. I use Bacon Grease, Ghee, Coconut Oil, or Avocado Oil for cooking. Olive Oil, and Regular Butter have too low of a Smoke Point for my likes. TOXIC Seed Oils "can" work, but why do that?? lol Of course Regular Butter "Can" be used if you don't mind it burning a bit. I've used it in a pinch. :~)
YOU MUST TRY THIS: If you heat your empty pan to high temperature, turn off fire, add some normal temperature oil then you pour in your eggs….. I can guarantee you nothing will stick. You then turn on small heat to cook your eggs easily, be it sunny side up or scrambled egg! Happy non stick cooking !!. (Christine already fried onion to heat your pan to high temperature, that’s why nothing stuck there).
I was waiting for her to say that it was an ancient Chinese secret. Fantastic tip, thank you so much for sharing.
Thanks for the tip, I prefer cooking in cast iron or steel pans. I stay away from coated pans like Teflon, cause of their toxic properties; that can melt or flake and be ingested.
Wouldn't it stick there to??? In cast iron?
@@YasminMahnaz If well seasoned, eggs should not stick to either a cast iron or carbon steel pan.
I just tried this a few minutes ago and wow it really worked it’s like it’s brand knew and yes my eggs just slide off soooo happy thank you so much because this was one of my favorite pans thank you again. Stella Hummon very happy.
I remember years ago as a small child in the middle of the desert that cooking is an art form and that if one knows how to cook one knows how to clean.
HERE IN TAIWAN WE DON'T THROW THE ONOIN LEAVES WE MIXED IT WITH EGGS, AND ITS MORE DELICIOUS.
that's a good point.
hungry worm I always put onions in my eggs!
Really? You eat scorched onions in Taiwan? You can get the same non-stick benefits from cutting an onion in half and rubbing it all over a hot oiled pan. Then you can still cut/eat the onion.
The onions look fried, not scorched.
yes but he/she used the end of the green onions, parts you don't use, at least in the USA
I have that problem and will try this technique on those frying pans to see how they work. You have done it again and have helped so many of us who are having that problem. You have my thanks and I wish you a nice time during the lock down all over North America.
I have never seen eggs cook like that in my entire life! I have been ignoring the very same pan for two decades because it made a mess every time. Now to try something different! 🙏
This technique is the French classic was to make an omelet, which I save this pan for. Give it a try and see how it works for you. More great videos coming soon. Thank you
If you don’t have onion leaves you can also avoid food from sticking by Preheating the clean stainless pan on medium heat until pan is hot, put oil, heat the oil for about 30 seconds, then sprinkle a pinch of salt then your pan is ready for what you want to fry, sunny side up eggs, omelet, scrambled etc. Never use non-stick pan.
Oil with flour .
Thanks for the tip. Will try😉
That's, perhaps, the best tip I've ever learned!!!!
Nan Schmidt let us know if it actually works
That adding a bunch of oil makes you pan non stick. Hope you life gets much better.
Interesting tip - I notice when a saute a little green onion in my egg pan (whatever the pan) first, my omelettes or my take on scrambles always leave the pan clean. Now I know why, thanks! Merry Christmas
many thanks for watching. The kitchen is a place of constant learning. Merry Christmas
My Aunt use to put a little oil in pan just the right amount to cover the bottom
then sprinkle some salt on the hot oil ...and nothing would stick...works for me
works well with scrambled eggs...
WALLA 🎊🎉🎇🎆
non-stick
Really? That is so interesting, I'll have to try it! TFS! :-)
Best video I've seen...."Really!"
We purchased a Full EXPERIENCE Multi Use Set, (🔪's & All) at our local fair, over 35ish yrs ago. I NEVER used them, to there Full Potential, bc of tht Exact purpose, (sticking😝) The clean up wasn't WORTH my time! I wnted to get rid of them for MANY yrs, but Didn't/Couldn't, bc we paid T🤑 Much for them! Why did I HOLD On & ALLOW them to take Up Valuable space🤷🏻♀️
I'm So HAPPY I Kept them🙌🏼
No Longer will I feel Guilty, for KeepING a set that Was Worth KEEPING, 35yrs+ later😁
The chef at our Fair, (ALL chef's), NEED To know, be taught, that VALUABLE TIP!
Decades ago a TV cook kept saying: Hot wok, cold oil, foods won't stick. It was this guy's mantra and I follow his instructions to this day for every type of metal pan I use.
I think it was the frugal gourmet on public TV.
@@David-jo4gt ....yes, it was, but I didn't think many would either know or want to remember him. His private life was a wreck, however he taught me a a lot about cooking and culinary history.
@@msr1116 He, Julia Child, and Graham Kerr (The Galloping Gourmet) were major influences in teaching me more about exploring cooking.
@@David-jo4gt It wasn't "the Froog," but Martin Yan.
@billzigrang7005 His favorite saying was "if Yan can cook, so can you! "
I thought most chefs knew how to season stainless pans, it’s common knowledge in restaurants. It’s pretty standard to rub on a small amount of oil, bring up to the smoke point, buff then remove from heat to let cool on its own. It will be nonstick for a few uses. No onion “hacks” needed.
Oldest trick in the book ;)
What do you mean by buff? Thx.
I'm assuming 'buffing' would be just wiping the pan with a towel/cloth until the residue streaks are gone like a car wax..?
We use the same method. No onions, nothing, just cooking oil.
Mountain Guy A quick rub in a circular motion with light pressure on a paper towel or cloth to remove any excess oil. The pan should feel pretty much dry, not oily when you start letting the pan cool down.. If any droplets or wet residues of oil are still there as it starts to cool, they will end up sticky and tacky to touch. You definitely don’t want that.
I have a complete set go Farberware, (this is the part you won't believe) My Aunt gave me in 1962! when I graduated from high school! Your tip for non stick is next on my list!!!
Thanks for the tip. I have one for you: Barkeeper's Friend and a soft sponge instead of the steel wool. It will clean without leaving micro scratches. Thanks!!
NEVER, EVER, use steel wool pads or scrape a pan! This leaves thousands of tiny scratches on the surface, and then Everything's sticks in the cooking after that!
I never had an issues with sticking it needs to be seasoned thanks for sharing
Amazing hack! I think everyone have this problem. Thanks for resolving our issue of food sticking to SS pans. Greetings from Melbourne, Australia 🇦🇺🙏
What a neat trick! I can't wait to do it myself with my own stainless steel frying pan, rarely used, until now!
Well done,thank you for sharing this.
I love the swirl. Excited to try it and look like a true chef. Lol I’m an older beginner cook, this will be fun!
I think the secret is in that swirl. It scares them into not sticking.
Awesome hack thanks so very much 🙏
Now I can use my Allclad frying pan again!
I think the same formula applies while making dosa I've seen my grandma rubbing half sliced onion with some oil on the pan before pouring the rice batter
Hi, di I need to do every time I cook my food or just whenever I notice the pan restated sticking my food.. thanks
I have the same question
I'm guessing every time because after you wash it, its gone.
Basically carbonising the juices so they stick to the pan and form a thin film of non stick coating. Good method I have used this on several of my Stainless pans.
In India, to make crepes (huge variety not like one simple basic kind) they cut onion in half and rub it after frying each crepe.
Dhyana its the SULPHER in the onion thats the trick
When you have a pan that has stuff stuck in it after cooking add water and boil it . The stuck food comes right off. My momma taught me that .
Thanks Mom 💕
Wanting to add that when the food is stuck and you boil the water you have to use a spatula to gently scrape it .. Hope this helps.
Damn! That was the fastest scrambled eggs I've ever seen! Just keep swirling it, flip it with the pan and voile!
Fabulous Christine ! Thanks for the trick , I am sure going to use it !
Great video, I'm definitely doing this to my stainless steel pan. Do you have to cook the onions each time you want to cook eggs?
Yes you do, as the effect only lasts for a short time
Wasting the onions!
If I ever caught my wife using a brillo pad on my good skillets, she would walk the plank.
It's fine on stainless steel, you just don't use it on nonstick because it scratches the coating
And that same coating is also a carcinogen. Meaning things like Teflon, pfos, etc. are cancer causing. 🙄
@@anderseckstrand7033 Do you have a source for that? I don't recall Teflon being toxic or a carcinogen. Plus, if it really was cancer causing, the FDA would ban Teflon and other non-stick coatings.
@@niko1even Do you know how much things the FDA could ban that can cause cancer but does not. Things that are banned everywhere except America.
Natural Fabulosity Lol, true I guess. You got an example of one?
damn that egg swirl though
Eggs are notorious for sticking in the pan. Pork fat (LARD) also prevents sticking and leaves a better taste than vegetable oil. Olive oil however is what I like and for that, this hack is much appreciated. Many thanks.
Nothing would stick with that much oil.
If your skillet is clean, you have plenty of fat (oil, butter, whatever) and your skillet is hot enough, nothing will stick.
yea right. obviously u never use stainless steel pan or cast iron pan before.
where have you been? food absolutely will stick even wi that much oil
@@BobPulgino Obviously you never cooked with stainless steel pan. No matter with or without oil the eggs will always stick to the surface. No big problem because you can scrape it with spatula but definitely will stick.
Tsvetomir Slavov , uhh dude I’ve got a kitchen full of stainless steel cookware and I do all the cooking in this house. Don’t snark at me if you can’t get your skillet clean.
This was a wonderful hack from such a terrific chef ... you are right, it's never too late to learn! Can't wait to try this out
holy smokes! that is some serious pan skills you have there!
Wonderful ip. No longer have to throw away my favorite pans.
You don't need onion either. Just heat oil in the pan till it starts smoking. Then rinse it in cold water and wipe with a cloth. It will be completely non stick (at least for that session of cooking).
yes, that’s the best way I have done it!
That's right! I want to use my stainless pan for pancakes, onion would be gross. Just season the pan by heating oil in in until smoke point, allow to cool, remove oil and buff inside of pan with a paper towel
Iglesias Boris u.tube
I
@@tdublakeo I will try again
@nick f will try your method. I just fucked up 3 fried eggs so I will have to wait for tomorrow. Not gonna waste food
My Daddy was a great Cook. He told me not to use Soap in the fry pans. Just soak the Pans w water in them, it'll let lose any foods that are stuck. And I've hadn't any stuck on foods after.
What about the oil ? It doesn't go by soaking only :/
Use oil to clean the pan, not water.
You are the coolest thing ever. And that egg action. Unbelievable.
so many renowned Keyboard "scientists" here- tying away for free. Just amazing.
It's incredible . Thanks for watching
Yes we all have a degree in know-it-all. Jealous?
Some make sense and some are off the wall...for a laugh ck out Mary Maxwell..
Just ignore CP....should be banned!!
@@RustyMadd you are old, how old do you want to be? using profanity (you are only one using here) is making you look very old and senile and not least intelligent. You too contributed nothing but your brain fart towards this excellent tip.
Your right , your absolutely right that is the coolest thing ever !!
Thanks for sharing... And I just became a subscriber !
.
Do you need to do this everytime before cooking eggs or just first time after buying the pan?
Does this trick apply to other stuff you cook as well? Pls advice
Sundari Mohanram in my experience you should NEVER wash an omelette pan. Mine is 70 years old and I don’t let anybody but me touch it!
@@patriciamay5521 Keep it for yourself and never cook for other people. Cleanliness is not for everybody.
Tsvetomir Slavov ? Don’t understand what you mean!
@@patriciamay5521 Some people NEVER clean their house,others like to live in sparkling clean house.If you are from the first kind and I am from the second,I bet you will never understand me.
Tsvetomir Slavov I have a clean house but am not OCD. I think you are misunderstanding the fact that an omelette pan used only for omelettes and nothing else, will not have germs on it if it is sterilised by heat.
I just bought a Hestan Nanobond pan and have had some success with making eggs slide off using butter but also have had them stick horribly, probably due in part to temperature but this technique here I've known for a long time using it in my carbon steel woks but never did I think it applied to stainless...I will be giving this a try....thanks for the vid
I'd totally put those onions in the omelette too.
I'd partially put those onions in the omelette. Cause I'm partial to green onions.
Hey now!😊
@@daniellescott477 This is what dreams are made of? 😁
Must we do everytime we cook this method ???Or we do that just one time...,???
Do u reply to the queries at all???????🙄
Just salt and oil heated and wiped off has the same effect ! easier I think!
Do we have to treat it every time we use the pan? Or just a time deal? Thank u!
@ExIm Asia Bacon as well. It prevents curling😊
And cheaper too!!
@ExIm Asia
You are breaking down the oil by bringing it to it's smoking point. You should avoid this as it produces unpleasant burnt flavours. Also, smoking oil produces carcinogens, which shouldn't be inhaled.
@@quietackshon I guess you've never had to use and season cast iron
I don’t understand why everyone is talking about wasting the green onion ...there’re always leaves or parts with blemish I discard on onions normally anyway. I will use that, this idea is great.
I wouldn’t be able to keep up with the purchases of green onions 🤷♀️
You can grow them back. I've been regrowing the same $0.79 bunch of green onions for a couple of months now. I set them in a small container of water on the windowsill so that the bulbs are covered. For my small bunch, I have them in a clear glass votive holder. After about a week, I can cut off about 6-8" of green, and then I start over again.
Exactly what I was thinking
@@snapdragon8888 Yes, I did that too! They grow so fast! & the 1st round I planted, lasted me for about 1 yr b4 I had to buy more & start again. Mine are in small, tall pots.
well done; thank you for not keeping great tips to yourself
That was amazing. I just bought a really nice stainless steel set and love cooking omlettes... I will try this most def!!!
Thank you so much for that.I have been struggling to cook injera for hours.Just took out the first one that did not completely fall apart after trying this.
that was so informative , thank you
Im so fucked up on alcohol and that intro made me really happy.
From the clever tip and to the fluffy omelet, I'm simply amazed. Thx for sharing. Have a nice night.
Do you do the green onions before each time you wanna cook something without it sticking, or only once?
in our country we use half cut onion to rub on the sticking pan when we cook. you don't need to use green onion always. you can use red onion when ever you got
your pan stick
you learned how to grease the pan,and wash dishes all in one day!!!!!!!!!!!!! amazing!
I think that when you criticize someone or something ... it’s ok if you have tried it and can come up with something better. Also, you can criticize... but you can use words not to be offensive. It is not what you say but how you say it. Same goes when you write. Christina ... great tip ! I will try it to see if it works better than the one I usually use which is ........ thanks for sharing ! It is that easy !
🙂
Thank you for this comment. It is much appreciated. It seems people on the internet are often insanely aggressive. This was just an experiment for me because I love using this particular pan and sometimes it gives me a hard time. For me, it worked. Let's see what happens with yours. Thanks for watching . Be sure to check out my French omelette video , which is what i usually make with this pan.
Try repeating this technique, but with minus the scallions. You'll find it works equally well. It's the double-oiling that does it, not the scallions.
I was wondering about that too. Have you tried it both ways?
@@HowToMakeDinner I have not tried using scallions, because the double-oiling works. Without having to bother with frying scallions.
@@dvaoa gotcha!
Holy cow: cranky pants!
Dvaoa that makes no sense. Double oiling does nothing to the pan that single oiling does. You are using the same oil.
I just let my stainless soak about 20 minutes so I don't have to scrub if anything d I d stick. Love onions so this is great idea. I have cooked in stainless for 50+ years and nearly always start any cooking with onions!
Never thought of this, even though I have been using an onion cut in half, to clean by BBQ grill (and plate) for years.
Are you going to do that everytime you cook or is it a just a ontime proceedure. Thanks.
what I wanna ask too!
I am also interested to know the frequency of doing this; also, how do you remove the onion taste?
Season the pan, it's practically the same.
Depends on the occasion and need
Pans are like jeans... you only need to wash them once a week.
Wonderful. First time in the Philippines. Thank you.
How about the water trick, low temp, a drop of water will evaporate instantly, to high temp, a drop of water will turn into multiple drops of water. Temp is just right, a drop of water will roll around the pan, lower the temp 1 setting, and your ready to cook.
It wasnt the onion, it was the oil. have been cooking eggs for a long time and just make sure oil sits there medium heat for a while and you'll have a non-stick pan.
question: DO YOU NEED TO DO THIS EVERYTIME YOU WANT TO COOK ANYTHING IT WILL STICK? THANK YOU. 🌿💐
medinalba no as long as you don’t wash the pan with any sort of soap, wash it like a cast iron or carbon steel pan! And if you can save this pan for egg use only, every once in a while you do need to repeat the process when you see the eggs starting to stick. Hope this helps you!
@@jimburns1927 Thank you!
@@jimburns1927 sorry I'm not sure about how to wash a carbon steel pan, is it just warm water , or tap water n wipe?
E Ng hot tap water in the warm pan and heat the water and pan together on the stove top scrap any stuck on bits with a wooden or silicone spatula not metal then rinse until clean dry the pan and put away, remember to use your fat of chose when you cook. You can not cook without some fat. Another tip heat your pan over medium heat for about two minutes before you put anything in it this also helps food not sticking. Let me know how you make out. Happy Cooking 🍳
E Ng also not make sure you only use a thin coat of oil when seasoning the pan and wipe out and excess with a clean cloth before letting the pan completely this develops a thin layer of oil that will make your pan none stick. When start to see your pan begin to stick it’s time to clean your pan really well with soap and repeat the seasoning process again, in my opinion it’s better than using a bunch of chemicals in non stick pans that will eventually start to peel then you have to buy a new pan! Good luck and Happy Cooking 🥘
I'm very impressed with the cooking of scrambled eggs. Fluffy and perfect.
Wow my lord that is the best I’ve ever heard 😁thank you for sharing 💕🤗
Susan Yeo I use table salt and scrub it around the pan with a paper towel, dump salt in trash, rinse and dry the pan.
Going to have to order up plenty of green onions. Thank you. I have had a stainless steel pan I have been reluctant to use. Will try it out.
On stainless steel, I use a micro layer of olive oil, wiped off with a paper towel, then use pad of butter, melted. The two differing layers of fats are the key. I never have a sticking problem with eggs, never. I would never go through your process every time I want eggs.
Good thinking. Her process is too much for a simple egg. Plus one needs to cook eggs in butter or it taints the taste of the egg.
Learned the same thing in France but instead of onions they used potato skins with the same result
Leeks also do the same.
@@jessegentry9699 Nice!Thank you!!!
@@jessegentry9699 will green chives work ??
This is why my eggs are perfect when making Frittata's
Thanks.
Best hint I have ever seen. Thank you from Australia.
Not sure I understand this hack. Instead of scrubbing pan for 1 minute, I'd be cooking onions for 5 minutes.
I don't get it.
Just open your mind and watch this one more time
I think it’s all about the food doesn’t stick and not the washing part 🤷♀️
Assuming your comparison of scrubbing time vs prepping pan time is fair, the food end result between the 2 approaches are different when it sticks vs. not sticks.
@@DianaMoon11428 Pam spray?
@@DianaMoon11428 with properly pre-heated pan and oil heated to almost smoke point, there's nothing should stick with/without the scallion.
Most 🇮🇳 Indian food cooking, we start with oil and onions. Then the masalas/ spices etc.
There is dish called ' Dosa ' which is made on a flat plate.
What you did here we call it seasoning of our Cast iron utensils.
Thanks, I never thought about stainless steel.
Heads up... a little trick my nana taught me 40 yrs ago, a little baking soda and hot water and soak for 10 min, and it loosens of easy peasy, works great on anything stuck to pots, pans and dishware