I just purchased my first ever stainless cookware. I was afraid to use it, couldn’t get started. But after watching your video I’m so excited and ready to start using my beautiful cookware. Thank you so so much!!! ❤️
This was so helpful! I’m making the transition to stainless steel, wish me luck! I really appreciate your commitment to this video by showing what NOT to do, rather than just talking about it.
I am in awe of you. Your personality naturally shines as you present recipes and cooking tips like this. I have two complete sets of GOOD stainless steel purchased over time at the San Diego Fair where I have watched multiple demonstrations like yours. I keep Barkeeper’s Friend on hand ALWAYS, as well as the scrubber you recommend. Works well on my stainless steel sink too. One tip I would love concerning its use is how to COMPLETELY remove the BF powdery residue. Just rinsing is not enough; even using running water and applying my dishcloth at the same time doesn’t always get it all. When the pan dries, then you see any residue left. A high power sprayer like the dishwasher will do the trick, but seems a shame to do that when the pan is perfectly clean otherwise. PS I watched you for the first time-Swiss Apple Pie which is my NEW FAVORITE! I am making it today as a birthday pie for a good friend. Have also shared that link with others. Would love to know other recipes with this easy peasy batter/crust. I’m now encouraged to try a REAL crust. I LOVE cranberries and want to take your Cranberry Apple Pie to share at Thanksgiving. Thanks again for so many wonderful videos. You are a natural, and the camera loves you!
Thank you so much for the kind words, Susan. I am so glad you found this video helpful. I don't usually have any trouble getting rid of any powdery residue. I would suggest possibly trying a different dish soap. Some of them don't wash off as thoroughly as others. After I use the Bar Keeper's Friend, I always give it a quick wash with the soap as well and everything comes off pretty easily. I'm thrilled that you enjoyed the Swiss Apple Pie and I think you will love the Cranberry Apple Pie too:). Thank you for taking the time to write.
@@OlgasFlavorFactory Hi great video if you don’t mind me asking what name brand pans do you use I have a pan that from the very first use the stainless steel took on a light yellow color of the metal On the cooking surface I mean it still works but wish it didn’t have that.
Thanks Olga. Those pans look brand new!! I just bought a stainless cookware set and will use the Leidenfrost effect for cooking in them. Also have BarKeepers Friend on the way. I switced from aluminum and non-stick because of the negative heath effects.
This is excellent. I appreciate this very much. I recently purchased my first "good" (expensive) stainless steel...and compared to my cast iron, it has been a mess of trouble. This information is incredibly helpful.
Pre-heating the skillet is the #1 tip for SS cookware. Getting it hot enough for the Leidenfrost Effect is absolutely necessary for your skillet to be as non-stick as possible.
Olga, you're awesome. I'm thinking seriously buying a stainless steel skillet. So course II had to watch your video about cleaning it. Well let me tell the steak and red peppers you made, made my mouth water. Thanks for your video and tips I picked up from watching it. Carl
This was really well done I had a hard time finding a good video on this and this is the best one on RUclips explaining how to properly and actually use stainless steel cookware. I was between stainless steel and hard anodized aluminum and you convinced me that I should just go out and get the stainless steel set and it will serve me better and longer, thank you very much for the effort you put into this video was very helpful!
Trying to decide between a few pans, I've never had a stainless pan but I do have an instant pot with a stainless pot. So the care is pretty much the same. Thanks so much! I learned some tips to make that easier! I never thought I wasn't waiting long enough to brown chicken and gave up since it was such a sticky mess.
I have cooked like this for 50 years. You can fry potatoes in oil in stainless but I prefer to use my cast iron or carbon steel for potatoes. This is a very good video. I hope more will cook in stainless. It is healthier for you and the environment. If I had a skillet as burned as that last part, I would soak about 30 minutes with soapy water and use Barkeepers Friend if needed as my arthritic hands can't handle scrubbing like that.
Really good video. Thanks. I like your technique. For some difficult to remove deposits (that white hazy stuff) where brute force doesn't work well, we use a small layer of white vinegar along with a small amount of dish detergent (as a wetting agent). If you let that sit for a couple of hours, it is much easier to remove from the stainless steel and you get that nice shine again.
I'm buying my first cookware set and I was deciding on non-stick or stainless steel. Thank you for this video. I did not know that there was a method or technique for cooking with stainless steel but now I know!
I'd highly recommend a 12 inch non stick skillet to add to your stainless collection. Some things are just much easier on a non stick, such as eggs. But yes you'll never have to replace stainless so that should be your foundation.
@@HGX1 Thank you for the recommendation the set I recently bought comes with a small non-stick skillet for eggs and small things. The rest of the pots and pans are non stick though. I can't wait to use it!
Very good. Most video just say what you are supposed to do, but never really show you a good example. Also you cover the extra details that are usually left out, thank you!
Excellent video! I bought an All Clad set about two years ago. It’s all like new except the large frying pan which I use almost every night on an Induction single hob unit outdoors on the deck. I sear my steak or tuna or salmon, melt butter at the end and dinner is done in 5 to 7 minutes. I started out keeping the pan clean but now I just turn it up to 10 and keep cooking. It looks like the last part of your video times 100. My steaks are great, the pan seems indestructible but we’re getting a new Induction range for the kitchen and I’m going to see if I can bring back the shine before buying a new pan.and just see if I can cook indoors. Your video is an inspiration to clean it right and then start using it correctly. Thank!
For me, what I've found the easiest for really tough cooked on gunk is an hour or two soak of warm water with some oxi clean. After soaking for a while I'll use a plastic scrapper and everything comes out looking great. I'm a lazy dish washer so an hour or two soak is much easier for me than scrubbing a pan for 10 minutes. :D An Oxi Clean and hot water soak is great to clean tough to reach/scrub areas like my beloved coffee percolator. I'll let that soak for an hour or two, along with the inner parts, and everything is shining like new. I only do that once every few months but it's easy and works great. Just be sure to rinse and wash with soap and hot water or your next meal/coffee will taste a bit strange.
That’s definitely a great option if that’s what works for you:). However, I have never even spent 5 minutes scrubbing any pan/skillet casserole dish, no matter how bad it gets. In most cases, it takes less than a minute to clean any of my stainless steel cookware on a regular basis and 2-3 minutes if it’s “bad” to get it sparkling clean again by using the tools that I shared.
@@OlgasFlavorFactory I think they are both great ways to get the job done. When I wrote the message I was mostly thinking about my stainless steel roasting pan which has a mesh wire rack in it as well. I use this when I cook ribs mostly and the BBQ sauce drips down and gets all over the rack and pan. I'll cook them for 3-4 hours on very low heat (tastes amazing!) but the drippings get really stuck on. Since I hate washing dishes so much it's easier for me to spend 20 seconds filling the pant, with the rack inside, with water and a bit of Oxi Clean. Then it will soak while I do anything else. A few hours later I'll rinse it out and almost everything comes off very easily. It's most helpful with the mesh wire rack since scrubbing into all those small spaces would be difficult. After the soak I just wipe the front and back with a sponge and it's good. I guess it's all about what works best for each person. The down side is having to buy Oxi Clean around. I've been slowly making the switch to SS for everything and just got my first All Clad D3 frying pan and I can see scrubbing being easier on that as it's a flat surface so I'll be sure to try out your suggestions with this new one!
I just bought my first All Clad and just watched this video for help. According to All Clad, hydrogen Peroxide (Oxy Clean) shouldn't be used to clean their pans. Just FYI from their website - I've been thoroughly reading everything.
I use Bar keepers Friend & be advised it is very strong (toxic). Be sure to rinse completely after use, then re-wash with dish soap detergent, then rinse again; no problems after that.
This is an amazing video, Olga. I'm so glad I found your channel. I will getting new cookware soon and want stainless steel, but noticed you said certain items are not the best for stainless steel. I have not watched your other cookware videos yet, but would love to know what you would recommend for a home cook to have what they need but I also don't want to have too much. I do also have a cast-iron skillet, and enameled cast-iron Dutch Oven.
I use Barkeepers Friend and a Dremel Versa tool and my stainless steel pans look new- i boil 1/2 water & 1/2 vinegar only if I burned food inside then after it loosens i use the versa tool with the barkeepers friend. I learned this from a restaurant owner friend. My pans can hang up and look brand new.
Thanks for explaining why we should dry the meat and why we shouldn't Croud the meat, sometimes people wont explain why and when that happens I wont remember because I only like to commit things to memory that makes sense and how is it going to make sense if I don't know why I'm doing something.
Thanks for this video. I was encouraged to hear you say that stainless steel is not very suitable for frying potatoes. I have tried to do hash browns in my pan and it sticks a lot.
Most cast iron skillets are preseason in the factory, so they already have a nice coating before you even buy them. When I first bought mine years ago, I did multiple layers of seasoning the first few times that I used it, but they it naturally builds up that wonderful coating the more that you use it. The best way to get it really well seasoned is to use it regularly and season after each use.
CatieSokha No, that should not be done with stainless steel. It’s a completely different material and doesn’t need any “seasoning” like a cast iron. Stainless steel needs to be clean and if you “season” it, it will not work as well. It will basically be sticky and dirty.
Hey.. Thanks for the vid.. I just purchased a really nice 5ply stainless skillet.. All I have are stainless utensils and spatulas.. Will they hurt this pan? Ty
Olga, I have a 14 year old Kitchen-Aid set of stainless steel pans which have been nicely weathered, etc. Some have some grime stuck to the outer sides and rivets as well. What do you suggest?
I suggest using a good scouring pad like I used in the video along with Bar Keeper's Friend. I have had great success using these products to clean and bring new life into cookware.
I have found that a fine/medium sanding sponge (often used in drywalling) works wonders on stainless and even carbon steel and cast iron if you need to remove the season. It will take off baked on oil and grease from the outside of any pot or pan and polish the inside surface of stainless.
Thus, after the initial prepping of the pan to get the 'rolling water ball' effect and oiling, the cook can adjust the flame under the pan according to the food being cooked? Is that right?
Made in pans are a lot less expensive than all clad and are 5 ply. Just received my 10 inch fry pan today and am cooking fried eggs and omelets no problem! Pre heat the pan and do the water test and you'll be fine!
Hi Olga, thanks for sharing this! I have question: after done cooking, should we wait for the pan to get warm or cool completely before adding water to it to boil, and or cleaning it with Bar Keeper's Friend?
I have been cooking with stainless for 50 years. If I am not deglazing for sauce or gravy I plate the food and wait a few minutes before putting water in pan while still a bit warm but not super hot. I guess I just don't want it to spatter a lot!
Brilliant! A question- can I use a pan like this for fried potatoes, you know, the Russian way? Looks like there's a problem with such food. Another thing, it would be interesting to here like "temperatures" instead of Enough hot. Infrared thermometers are not expensive nowadays I guess. Thanks
Hi! I watched your video on making yogurt in the instant pot, it looked so easy and turned out nice and thick. I did make it exactly like you instructed and it turned out very runny. I am straining it as I write this. The store did not have the yogurt starter you used in a plain or vanilla flavor just some crazy flavors I did not want so I got a small Chobani plain flavor to use. Did I miss something? I looked at other videos on making yogurt and a lot of them say to use the ‘boil’ feature on the instant pot first, then use the 8 hour yogurt setting. You did not show that step. Please clarify. Thanks!
Hi Charlotte. The #1 tip to having thick and creamy yogurt is to use ultra pasteurized milk like the one I used in that video. Ultra pasteurized milk means that it was heated to a higher temperature than the rest of the milk in the grocery store. That is why you don’t need to boil that milk. If you used any other kind of milk, you will need to boil it first to 180-190 degrees Fahrenheit first. The yogurt need to cool it to 100-110 degrees Fahrenheit before adding the yogurt culture, other wise it will kill the culture and the milk won’t set. That’s why using the ultra pasteurized milk is a huge time saver. It also gives you a significantly thicker yogurt. I have all these detailed explained on my website. www.olgasflavorfactory.com/recipes/breakfast/instant-pot-greek-yogurt/
Do you heat the pan and then add the fat or add the fat and then heat? Everything I've seen says to do the latter but my pans directions say not to heat a dry pan
Follow the manufacturer’s instructions of whether to add the oil first or second. The important thing is that the oil and skillet are hot before you add the food if you want to get a good sear and for the food not to absorb the oil. I usually add the oil to the skillet when I turn it on, wait for it to get hot, then add the food. If you add the food to a cold skillet/cold oil, it will be harder to get a sear and your food will taste greasy, because it will absorb more of the oil.
Not sure what you mean by "get a QUALITY" stainless steel skillet. Are there really crappy ones and how can you tell? I just got a KitchenAid 5-Ply Clad Polished Stainless Steel set off Amazon and I've no idea if this is quality or not. Thanks.
I have a question that have nothing to do with the cleaning skillet.. how do you clean your cutting boards? My cutting boards always look little dirty ( yellowish ) .. please help
It's so hard to keep those cutting boards clean! I use the same scouring pads for my plastic cutting boards that I use for the skillets. Don't scrub too hard or it may take off some layers from your board and scratch it, but it usually helps pretty well.
Good quality stainless steel won’t get scratched. It’s very different than a stainless steel counter. If you go to the All Clad website, they actually recommend cleaning tough to clean areas with the a scotch beige pad or the back of a sponge. I’ve had my skillets that you see me cleaning for close to a decade and they are not scratched, look shiny and in great condition and I have been using the back of a sponge or a scouring pad for tough cleaning jobs, with no issues.
No, it does not, if you use this particular scouring pad. If you use other kinds, it might. I have been using this method and this scouring pad for about a decade and it works wonderfully and all my cookware is clean and NOT scratched.
All of mine have some deep oil stains, almost like seasoning on a carbon steel…. But honestly they are still completely non-stick when heated correctly, so I don’t care. Soap won’t clean them perfectly, I guess bar keepers may.
Exactly the same way. Most will wash off with a regular sponge and dish soap, but for more burned on, really grimy parts (this will happen with grease that gets burned on), I use the stainless steel scouring pads, Bar Keeper's Friend and dish soap. It will clean it right up and make your cookware look new. Getting it off right away is much easier than after several uses when it gets really scorched on, grimier and stickier the more that you use it. Hope that helps!
I don’t eat any animal products and I don’t use any oil, butter or ghee at all. I use tiny amounts of water or veg broth to sauté things like onions etc. so should I even use stainless steel pans or would other cookware be better for me?
What about avocado oil, olive oil, coconut oil? You definitely need to use some sort of oil for stainless steel cookware. If you don’t want to use them, then I don’t recommend stainless steel cookware for you. Unless you want to boil things, like using water or broth, as you mention, that that would work for you.
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Finally some real tips in stainless steel cooking!
Glad you liked it!
What fry pan are you using the name brand
I'm surprised this doesn't have more views being such an educational and purposeful video.
Thank you so much for sharing your knowledge Olga.
Glad you enjoyed it! Thank you so much for the kind words.
I just purchased my first ever stainless cookware. I was afraid to use it, couldn’t get started. But after watching your video I’m so excited and ready to start using my beautiful cookware. Thank you so so much!!! ❤️
Congrats! Glad the video was helpful:).
Probably the best video on cleaning a stainless steel pan!
Thank you so much! I'm so glad you enjoyed it.
Those Fajitas looked fire!🔥
Thanks! They were delicious:).
This was so helpful! I’m making the transition to stainless steel, wish me luck!
I really appreciate your commitment to this video by showing what NOT to do, rather than just talking about it.
I’m thinking of getting Cuisinart Stainless Steel set. I’m definitely gonna use these tips. Thanks!
After watching your video, I’m ready to use my new stainless steel set. II was a bit reluctant but now I’m confident! Thank you 🙏🙂
Great to hear!
Like you after this I'm ready to cook in my New stainless steel cookware.
Same here. I've had mine a month and I've only made crepes. I'm nervous about ruining them.
How’d it go?
@@xCaPz after much practice and only one sticking incident.... im pretty confident in using them.
I am in awe of you. Your personality naturally shines as you present recipes and cooking tips like this. I have two complete sets of GOOD stainless steel purchased over time at the San Diego Fair where I have watched multiple demonstrations like yours. I keep Barkeeper’s Friend on hand ALWAYS, as well as the scrubber you recommend. Works well on my stainless steel sink too. One tip I would love concerning its use is how to COMPLETELY remove the BF powdery residue. Just rinsing is not enough; even using running water and applying my dishcloth at the same time doesn’t always get it all. When the pan dries, then you see any residue left. A high power sprayer like the dishwasher will do the trick, but seems a shame to do that when the pan is perfectly clean otherwise. PS I watched you for the first time-Swiss Apple Pie which is my NEW FAVORITE! I am making it today as a birthday pie for a good friend. Have also shared that link with others. Would love to know other recipes with this easy peasy batter/crust. I’m now encouraged to try a REAL crust. I LOVE cranberries and want to take your Cranberry Apple Pie to share at Thanksgiving. Thanks again for so many wonderful videos. You are a natural, and the camera loves you!
Thank you so much for the kind words, Susan. I am so glad you found this video helpful. I don't usually have any trouble getting rid of any powdery residue. I would suggest possibly trying a different dish soap. Some of them don't wash off as thoroughly as others. After I use the Bar Keeper's Friend, I always give it a quick wash with the soap as well and everything comes off pretty easily.
I'm thrilled that you enjoyed the Swiss Apple Pie and I think you will love the Cranberry Apple Pie too:). Thank you for taking the time to write.
@@OlgasFlavorFactory
Hi great video if you don’t mind me asking what name brand pans do you use I have a pan that from the very first use the stainless steel took on a light yellow color of the metal On the cooking surface I mean it still works but wish it didn’t have that.
@@susanabushaban2719 I have the All Clad cookware and it’s held up really well for almost a decade. I highly recommend it.
Your accent is amazing and this had soooo many tips with no bs like other toobs. Thank you!
So glad you found this helpful:).
best video I have seen on stainless frypans so far
I love your way of presenting. Much love from Canada!
Such great tips! The cleaning while heating is so cool! Thank you Olga
So glad it was helpful! Yes, cleaning it out with just water right on the stove is the easiest way:).
Thanks Olga. Those pans look brand new!! I just bought a stainless cookware set and will use the Leidenfrost effect for cooking in them. Also have BarKeepers Friend on the way. I switced from aluminum and non-stick because of the negative heath effects.
I’m glad this was helpful:).
This is excellent. I appreciate this very much. I recently purchased my first "good" (expensive) stainless steel...and compared to my cast iron, it has been a mess of trouble. This information is incredibly helpful.
Pre-heating the skillet is the #1 tip for SS cookware. Getting it hot enough for the Leidenfrost Effect is absolutely necessary for your skillet to be as non-stick as possible.
Olga, you're awesome. I'm thinking seriously buying a stainless steel skillet. So course II had to watch your video about cleaning it. Well let me tell the steak and red peppers you made, made my mouth water. Thanks for your video and tips I picked up from watching it. Carl
This is an invaluable video. I'm just about to get my first stainless steel pan and the dehlazing with some water after cooking tip is amazing
this is a really well made video olga! well done!!
Thank you so much, Jasmine!
Thumbs up 👍. I just learned how to clean AND cook. Fond.
That's great! Glad I could help.
Wow what a informative video!!!!! Learned so much!!!!! Will definitely utilize my skillet more now!
Yay! I love sharing helpful info and I hope this will give you more confidence using your skillet.
This was really well done I had a hard time finding a good video on this and this is the best one on RUclips explaining how to properly and actually use stainless steel cookware. I was between stainless steel and hard anodized aluminum and you convinced me that I should just go out and get the stainless steel set and it will serve me better and longer, thank you very much for the effort you put into this video was very helpful!
Glad it helped! Thank you for taking the time to write.
Trying to decide between a few pans, I've never had a stainless pan but I do have an instant pot with a stainless pot. So the care is pretty much the same. Thanks so much! I learned some tips to make that easier! I never thought I wasn't waiting long enough to brown chicken and gave up since it was such a sticky mess.
So glad this was helpful for you, Stephanie:).
Perfect video on using and maintaining a stainless steel pan. Thanks Olga!
I’m so glad you enjoyed it!
Thank you for these helpful tips, as a new stainless steel cookware owner this was a great video to learn from
The best All-in- One video.. many thanks 👍❤
Thanks you so much! Glad you enjoyed it.
I have cooked like this for 50 years. You can fry potatoes in oil in stainless but I prefer to use my cast iron or carbon steel for potatoes. This is a very good video. I hope more will cook in stainless. It is healthier for you and the environment.
If I had a skillet as burned as that last part, I would soak about 30 minutes with soapy water and use Barkeepers Friend if needed as my arthritic hands can't handle scrubbing like that.
that's a lot of effort and information. Thanks.
Highly appreciate the effort spent to actually cook things the wrong way on purpose to show what wrong looks like!
That was really fun:).
Olga this was a very good video. Thank you for all the many examples! very helpful!
Thank you. Your video is so helpful. I am just purchased my first good quality stainless steel skillet. I will use your points when I use it. Thanks.
This video was excellent thank you ❤
Really good video. Thanks. I like your technique. For some difficult to remove deposits (that white hazy stuff) where brute force doesn't work well, we use a small layer of white vinegar along with a small amount of dish detergent (as a wetting agent). If you let that sit for a couple of hours, it is much easier to remove from the stainless steel and you get that nice shine again.
Thank you, Jeff! Vinegar is another great option. Thank you for sharing your helpful tip.
I'm buying my first cookware set and I was deciding on non-stick or stainless steel. Thank you for this video. I did not know that there was a method or technique for cooking with stainless steel but now I know!
I'd highly recommend a 12 inch non stick skillet to add to your stainless collection. Some things are just much easier on a non stick, such as eggs. But yes you'll never have to replace stainless so that should be your foundation.
@@HGX1 Thank you for the recommendation the set I recently bought comes with a small non-stick skillet for eggs and small things. The rest of the pots and pans are non stick though. I can't wait to use it!
@@HGX1 eggs are a breeze! Preheat preheat preheat!
Stainless, cast iron and carbon steel are lifelong purchases. You only rent non-stick until it wears out.
Another great video ! I am soo amazed by you! Such great tips! Thank you so much!
Thank you! So glad you liked this video.
@@OlgasFlavorFactory gaoll
I thought I had totally ruined my all clad pan! Going to try boiling some water and vinegar in it and scrubbing with bar keepers friend. Thank you!
Good video. It has made me think about staying with non-stick. Too much trouble.🙂
Investing in my 1st All Clad set, thank you for these tips!
Awesome, thanks for the advice about the bar keepers friend.
I like Olga. Thank you!
Love this Vid! Fantastic narrative skills!
Yay, thank you!
3:45 her, daintily placing a few spoons of sauce. 3:45 me, pours ENTIRE pan on! LOL nice video, love our All Clad as well.
Extremely helpful. Thank you!!!!!
Very good. Most video just say what you are supposed to do, but never really show you a good example. Also you cover the extra details that are usually left out, thank you!
this was great! Very helpful!
Excellent video! I bought an All Clad set about two years ago. It’s all like new except the large frying pan which I use almost every night on an Induction single hob unit outdoors on the deck. I sear my steak or tuna or salmon, melt butter at the end and dinner is done in 5 to 7 minutes. I started out keeping the pan clean but now I just turn it up to 10 and keep cooking. It looks like the last part of your video times 100. My steaks are great, the pan seems indestructible but we’re getting a new Induction range for the kitchen and I’m going to see if I can bring back the shine before buying a new pan.and just see if I can cook indoors. Your video is an inspiration to clean it right and then start using it correctly. Thank!
For me, what I've found the easiest for really tough cooked on gunk is an hour or two soak of warm water with some oxi clean. After soaking for a while I'll use a plastic scrapper and everything comes out looking great. I'm a lazy dish washer so an hour or two soak is much easier for me than scrubbing a pan for 10 minutes. :D
An Oxi Clean and hot water soak is great to clean tough to reach/scrub areas like my beloved coffee percolator. I'll let that soak for an hour or two, along with the inner parts, and everything is shining like new. I only do that once every few months but it's easy and works great. Just be sure to rinse and wash with soap and hot water or your next meal/coffee will taste a bit strange.
That’s definitely a great option if that’s what works for you:).
However, I have never even spent 5 minutes scrubbing any pan/skillet casserole dish, no matter how bad it gets. In most cases, it takes less than a minute to clean any of my stainless steel cookware on a regular basis and 2-3 minutes if it’s “bad” to get it sparkling clean again by using the tools that I shared.
@@OlgasFlavorFactory I think they are both great ways to get the job done. When I wrote the message I was mostly thinking about my stainless steel roasting pan which has a mesh wire rack in it as well. I use this when I cook ribs mostly and the BBQ sauce drips down and gets all over the rack and pan. I'll cook them for 3-4 hours on very low heat (tastes amazing!) but the drippings get really stuck on.
Since I hate washing dishes so much it's easier for me to spend 20 seconds filling the pant, with the rack inside, with water and a bit of Oxi Clean. Then it will soak while I do anything else. A few hours later I'll rinse it out and almost everything comes off very easily. It's most helpful with the mesh wire rack since scrubbing into all those small spaces would be difficult. After the soak I just wipe the front and back with a sponge and it's good. I guess it's all about what works best for each person. The down side is having to buy Oxi Clean around.
I've been slowly making the switch to SS for everything and just got my first All Clad D3 frying pan and I can see scrubbing being easier on that as it's a flat surface so I'll be sure to try out your suggestions with this new one!
I just bought my first All Clad and just watched this video for help. According to All Clad, hydrogen Peroxide (Oxy Clean) shouldn't be used to clean their pans. Just FYI from their website - I've been thoroughly reading everything.
what a wonderfully pleasant video
You saved the day!! Thank you, great vid!!
Hello there! Do you need to cool down the pan before cleaning? Also, is cooking pasta sauce not good on it?
Awesome video!! Got here late but info is excellent. Liked and sub’d.
Awesome, thank you!
This is really good info, ty Olga!
Yay! So glad it was helpful.
Thank you!!! You answered my questions and addressed my concerns in one very clear information filled video! Wish more would follow your example.
I use Bar keepers Friend & be advised it is very strong (toxic). Be sure to rinse completely after use, then re-wash with dish soap detergent, then rinse again; no problems after that.
Thank you so much for this video!!
So glad you found it helpful.
Very Beautiful Products, How Much ? How to Order it ?
This is an amazing video, Olga. I'm so glad I found your channel. I will getting new cookware soon and want stainless steel, but noticed you said certain items are not the best for stainless steel. I have not watched your other cookware videos yet, but would love to know what you would recommend for a home cook to have what they need but I also don't want to have too much. I do also have a cast-iron skillet, and enameled cast-iron Dutch Oven.
I use Barkeepers Friend and a Dremel Versa tool and my stainless steel pans look new- i boil 1/2 water & 1/2 vinegar only if I burned food inside then after it loosens i use the versa tool with the barkeepers friend. I learned this from a restaurant owner friend. My pans can hang up and look brand new.
Thank you for sharing.
What about the outside of the pan?
Very helpful thanks 😊
Great tips! Do you have any recommendations for pans to fry potatoes?
Deep fryer.
Thanks for explaining why we should dry the meat and why we shouldn't Croud the meat, sometimes people wont explain why and when that happens I wont remember because I only like to commit things to memory that makes sense and how is it going to make sense if I don't know why I'm doing something.
Great tips. Thank you
I learned so much !
Excellent!
Thanks for this video. I was encouraged to hear you say that stainless steel is not very suitable for frying potatoes. I have tried to do hash browns in my pan and it sticks a lot.
You are so welcome!
@@OlgasFlavorFactory So what type of pan or pot do you use for your potatoes?
@@essenceofsoul27 a nonstick skillet or a well seasoned cast iron skillet.
Other people say to season the pan with high heat and oil before using them. Do you do this too or recommend it? Great video!
Most cast iron skillets are preseason in the factory, so they already have a nice coating before you even buy them. When I first bought mine years ago, I did multiple layers of seasoning the first few times that I used it, but they it naturally builds up that wonderful coating the more that you use it. The best way to get it really well seasoned is to use it regularly and season after each use.
I mean, with stainless steel pans.
CatieSokha No, that should not be done with stainless steel. It’s a completely different material and doesn’t need any “seasoning” like a cast iron. Stainless steel needs to be clean and if you “season” it, it will not work as well. It will basically be sticky and dirty.
Beautiful!
Hey..
Thanks for the vid..
I just purchased a really nice 5ply stainless skillet..
All I have are stainless utensils and spatulas..
Will they hurt this pan?
Ty
Hi. Which pan would you recommend for frying potatoes (french fries)
Olga, I have a 14 year old Kitchen-Aid set of stainless steel pans which have been nicely weathered, etc. Some have some grime stuck to the outer sides and rivets as well. What do you suggest?
I suggest using a good scouring pad like I used in the video along with Bar Keeper's Friend. I have had great success using these products to clean and bring new life into cookware.
Can you write the names of the two last products? The scratchy sponge and soap pls
I think she's using stainless steel scouring pads and Bar Keepers Friend !
I have found that a fine/medium sanding sponge (often used in drywalling) works wonders on stainless and even carbon steel and cast iron if you need to remove the season. It will take off baked on oil and grease from the outside of any pot or pan and polish the inside surface of stainless.
Question? But wouldn't that scouring sponge scratch the pan?
This is what you're looking for: scrubdaddy.com/
Thus, after the initial prepping of the pan to get the 'rolling water ball' effect and oiling, the cook can adjust the flame under the pan according to the food being cooked? Is that right?
Everything you cook looks yummy! What brand stainless steels pans do you recommend?
I really like the All Clad cookware.
Made in pans are a lot less expensive than all clad and are 5 ply. Just received my 10 inch fry pan today and am cooking fried eggs and omelets no problem! Pre heat the pan and do the water test and you'll be fine!
It seems, if seasoned correctly, cooking with carbon steel looks so much easier. No sticking, no scrubbing.
What kind of pot/pan do you use to cook your rice in?
Hi Olga, thanks for sharing this! I have question: after done cooking, should we wait for the pan to get warm or cool completely before adding water to it to boil, and or cleaning it with Bar Keeper's Friend?
I have been cooking with stainless for 50 years. If I am not deglazing for sauce or gravy I plate the food and wait a few minutes before putting water in pan while still a bit warm but not super hot. I guess I just don't want it to spatter a lot!
Thank you:)
Brilliant! A question- can I use a pan like this for fried potatoes, you know, the Russian way? Looks like there's a problem with such food. Another thing, it would be interesting to here like "temperatures" instead of Enough hot. Infrared thermometers are not expensive nowadays I guess. Thanks
great video!
Where is your pan from??
How do I reheat my food in stainless cookware?
Hi! I watched your video on making yogurt in the instant pot, it looked so easy and turned out nice and thick. I did make it exactly like you instructed and it turned out very runny. I am straining it as I write this. The store did not have the yogurt starter you used in a plain or vanilla flavor just some crazy flavors I did not want so I got a small Chobani plain flavor to use. Did I miss something? I looked at other videos on making yogurt and a lot of them say to use the ‘boil’ feature on the instant pot first, then use the 8 hour yogurt setting. You did not show that step. Please clarify. Thanks!
Hi Charlotte. The #1 tip to having thick and creamy yogurt is to use ultra pasteurized milk like the one I used in that video. Ultra pasteurized milk means that it was heated to a higher temperature than the rest of the milk in the grocery store. That is why you don’t need to boil that milk. If you used any other kind of milk, you will need to boil it first to 180-190 degrees Fahrenheit first. The yogurt need to cool it to 100-110 degrees Fahrenheit before adding the yogurt culture, other wise it will kill the culture and the milk won’t set. That’s why using the ultra pasteurized milk is a huge time saver. It also gives you a significantly thicker yogurt. I have all these detailed explained on my website. www.olgasflavorfactory.com/recipes/breakfast/instant-pot-greek-yogurt/
Do you heat the pan and then add the fat or add the fat and then heat? Everything I've seen says to do the latter but my pans directions say not to heat a dry pan
Follow the manufacturer’s instructions of whether to add the oil first or second. The important thing is that the oil and skillet are hot before you add the food if you want to get a good sear and for the food not to absorb the oil.
I usually add the oil to the skillet when I turn it on, wait for it to get hot, then add the food.
If you add the food to a cold skillet/cold oil, it will be harder to get a sear and your food will taste greasy, because it will absorb more of the oil.
Not sure what you mean by "get a QUALITY" stainless steel skillet. Are there really crappy ones and how can you tell? I just got a KitchenAid 5-Ply Clad Polished Stainless Steel set off Amazon and I've no idea if this is quality or not. Thanks.
I have a question that have nothing to do with the cleaning skillet.. how do you clean your cutting boards? My cutting boards always look little dirty ( yellowish ) .. please help
It's so hard to keep those cutting boards clean! I use the same scouring pads for my plastic cutting boards that I use for the skillets. Don't scrub too hard or it may take off some layers from your board and scratch it, but it usually helps pretty well.
@@OlgasFlavorFactory thank you .. I will try.. where do you buy your pads
White distilled vinegar, not the brown one must be white.
ruclips.net/video/kNw07pRdNrs/видео.html
Vinegar has tons of uses around the house.
wait u use the green part of the sponge?? I have damaged SS counter tops doing that.
Good quality stainless steel won’t get scratched. It’s very different than a stainless steel counter. If you go to the All Clad website, they actually recommend cleaning tough to clean areas with the a scotch beige pad or the back of a sponge. I’ve had my skillets that you see me cleaning for close to a decade and they are not scratched, look shiny and in great condition and I have been using the back of a sponge or a scouring pad for tough cleaning jobs, with no issues.
Question.. off topic... if this ok..😀 what is your favorite brand of tortillas?
I like the raw tortillas best - the brand we usually buy is Tortilla Land.
@@OlgasFlavorFactory do they sell them in Publix? Looked around.. could not find it anywhere
Florida Home and Gardening with Natalya Wilson We buy them at Costco. They also sell them at Walmart.
Won’t the scouring pad leave scratch marks?
No, it does not, if you use this particular scouring pad. If you use other kinds, it might. I have been using this method and this scouring pad for about a decade and it works wonderfully and all my cookware is clean and NOT scratched.
You can cook potatoes in a stainless steel pan but you just have to use way more oil like 1/2 a cup or more depending on the size of the pan.
All of mine have some deep oil stains, almost like seasoning on a carbon steel…. But honestly they are still completely non-stick when heated correctly, so I don’t care. Soap won’t clean them perfectly, I guess bar keepers may.
Thanks, just subbed.
THANKS :)
What about the outside? I’ll look in comments as I hope you have answered this question
Exactly the same way. Most will wash off with a regular sponge and dish soap, but for more burned on, really grimy parts (this will happen with grease that gets burned on), I use the stainless steel scouring pads, Bar Keeper's Friend and dish soap. It will clean it right up and make your cookware look new. Getting it off right away is much easier than after several uses when it gets really scorched on, grimier and stickier the more that you use it. Hope that helps!
This pan brand name
I don’t eat any animal products and I don’t use any oil, butter or ghee at all. I use tiny amounts of water or veg broth to sauté things like onions etc. so should I even use stainless steel pans or would other cookware be better for me?
What about avocado oil, olive oil, coconut oil? You definitely need to use some sort of oil for stainless steel cookware. If you don’t want to use them, then I don’t recommend stainless steel cookware for you.
Unless you want to boil things, like using water or broth, as you mention, that that would work for you.
Can I cook eggs? How to cook potatoes?
I recommend using a nonstick or cast iron skillet for eggs and potatoes.
I want to know how to clean it from outside not inside please
I clean it the exact same way on the outside too.
Great video. You definitely went to great lengths sacrificing food to show us the wrong way to do it :)
So where is your video?
@@dianemiller8541 What?
You don't actually need oil to cook, I only cook delicate food with oil (eggs, beef pattys), once the searing is done, the food will not stick anymore
I always enjoy using stainless and non-stick skillets. I hate those greasy, dirty iron skillets.