I only owned cast iron and carbon cookware. I watched countless videos and decided to get a stainless steel pan. ATK rated the D3 allclad the best so ordered one. Well it never made it past holding it. The handle is thin,curved, and extremely uncomfortable. Kept spinning in my hand. Sent it back and purchased the madein. Used it for the first time yesterday and love it.
The All-Clad handle is not cushy, and that's by design. It's not for everyone of course, but if you found that it kept spinning in your hand, then you likely were holding it incorrectly. One of the reasons that ATK likes the handle so much is that when you're holding it correctly (with your thumb in the groove), it is actually more spin resistant than most handles.
@@julianvickers Ahh that must be it I was holding it wrong. I am 62 and cooking for myself for over 40 years. I own Victoria, Lodge,Stargazer,Matfer, Griswold, Missen, Madein, and numerous other companies products. I have never had a problem holding a single one. The allclad has a poorly designed handle in my opinion. I have a wide hand and could not get a comfortable grip on it even with my thumb in the groove. Trust me I was excited when it came and wanted to love it. Was really hesitant about sending it back but knew I would never use it.
@@christopherbondi7082 As I said, the handle isn't for everyone. It's one of those love it or hate it things, and ATK seems to love it. I have a couple of All-Clad pieces and the handle doesn't bother me personally. If you haven't completely been turned off from All-Clad, you may like their D3 Everyday line, which has a completely redesigned handle, or the D3 "Curated" line, exclusive to Crate and Barrel, which also has a differently redesigned handle.
One suggestion (actually, I wish everyone producing cooking videos would do this): whenever you refer to "keep it on low heat, medium heat, whatever".... please zoom in on the flame so we have a visual representation of what exactly you mean by low/med/high. Everyone has different settings on their stove and everyone has different interpretations of what each of these levels mean. So a close-up of the burner showing the actual flame will be really helpful on these videos, especially for novice cooks. Thanks!
Whatever your settings are on your cooktop, you should have a start (lowest setting) and a end (highest setting). Chances are, the middle of those two points are medium heat. Between medium and low, is medium low heat. Between medium and high, is medium high heat.
That golden temp is called Leidenfrost and it’s equal to 380 F for water (it’s different for other liquids) This is the temp for water to form a bead and will float over a layer of steam. The reason food doesn’t stick to the pan at this temp, is the same as the water doesn’t wet the pan. Food has water content and when it hits the surface, same as water bead, it’ll float over a layer of steam and prevent from sticking. Thanks a lot for the content! I love your video and your way of presentation! ❤❤
Thanks for this comment! I was just about to ask what the actual temp is. I have an infrared thermometer, so no need to guess or "feel" for the right temp!
The reason that your food doesn't stick to your pan is not because of Leidenfrost effect, because the weight of your food will exceed that layer of steam, and your food is definitely not floating on steam. the reason I think your food doesn't stick is because the oil has exceeded smoking point and has formed a thin polymerised oil layer on your pan, which is a natural non stick layer, and you need enough oil to do that too, because the oil needs to fill the micro gaps on the surface of your pan. Therefore, your pan will still be non stick even after your pan cool down, which also prove it is not Leidenfrost effect because you don't need to keep your pan constantly at 380 F after you have heated your oil. Believe me, even if you heat up your oil from cold pan, if the oil reached smoking point for about 15 seconds, it will be non stick.
When you add the fish to an oiled pan, the Leidenfrost effect is still relevant but in a different way compared to the initial water beading test. It's correct in that the oil is crucial in the nonstick process because it fills the pores in the stainless steel on the pan. Without oil, the proteins in the food will denature and bond with the metal at high temperatures. The oil reduces friction by filling in the pores of the metal and distributes heat more evenly across the pan. When water comes into contact with the hot oil it instantly vaporizes creating the sizzling sound, which shows that cooking does drive out moisture from the fish and converts it to steam. The Leidenfrost effect does help create an initial steam barrier when the fish hits the hot oil, but the effect is transient and requires lubrication like oil to be sustained. Without oil, the steam layer alone is insufficient to prevent sticking over the entire cooking process, so both the Leidenfrost effect and oil are necessary to prevent sticking.
That's the proper way of explaining the bead test! Too many videos just tell you if you can see beads on the pan, then it's ready. lol they never bothered to deal with overheating the pan.
Quick tip - if you plan on eating your salmon skin, always plate with the skin side up! This ensures that your skin will stay crispy tasty. Skin side down will make your skin soggy, nobody wants soggy skin!
So what makes u think he was gonna eat the skin? He placed it in the bottom which tells me he was not planning on it. I also never heard him even mention that he was
THANK YOU! I had no idea about not putting oil on a cold pan. This video made me more confident in buying stainless clad. Love Steve! Would love to see him do more videos with tips/tricks. I hope to see videos on knife skills and care as well. Great video!!!
I'm late but am also a cook. This advice is objectively poor. If you want to shallow fry or saute, add oil to the pan cold and let it heat up to a shimmer. Your oil will not burn provided you arent using extra virgin olive oil (which is why we dont cook with but use it in sauces and for dressings). You are likely to hurt yourself if you add water to a very hot pan and then add oil, even if it looks like it has evaporated.
@@alicebingham9796 this is just not true, water to hot oil is what causes the problems, reverse there is nothing to worry about. In fact your comment is completely redundant and really not helpful. Why adding oil later is key is that the pan is hotter than the oil. Once the oil is ready, and food is added, the pan holds heat to not drop the temperature of the oil/pan once you add food to the pan.
Loooong ago I got a book on Chinese cooking, written by an actual Chinese chef who was pretty funny and loved criticizing American cooking. He said there was a well known maxim in China that was “hot pan, cold oil.”
It doesn’t matter, if anything you want to make sure the oil is at the right temp period, you know how it WONT “explode” In the pan no matter what ya do? You put the oil in before pan gets super hot & bring it up to heat. This is how I already know this guys…..no pro lol also, one of the most common things to put in oil Initially when cooking? Garlic. And you never wanna put garlic in too early or in oil That’s too hot, winds up cooking to fast losing flavor & getting bitter instead of infusing the flavor into the oil.
A meaningless tip, Oil gives a view on pan temperature and if it got already bad during the short warming up , it’s not a baking oil and shouldn’t be used.
@@2adamast meh, personally, I always heat up the pan before adding the oil (except when using nonstick) This is so that I can do the water test, and also there are some people that say that heating the pan up with oil will cook more, which will cause it to oxidize more, but there aren't really any cons to follow "hot pan, cold oil" rule so I just do that anyways. Also people say that it helps with making the pan stick less
@@awesomestuff9715 I recommend tossing non-stick pans entirely. Stainless, (Synthetic Free) Granite, and Cast Iron are the only way to go if you value your health.
I have a set of stainless steel pots and pans. I never used the pans. Now I’m going to try using the pans with your information and instructions! Thank you!
Excellent presentation! A nice relaxed style and an easy sense of humour. The crack about the eggs is, I suspect, a universal gripe with all novices of stainless stain... it certainly was in my experience. The learning curve may be steep, but in time it all becomes second nature. I wouldn't think of using anything else.
Thanks for sharing this. My hubby burns everything he cooks. That’s because he is too impatient to cook properly. This should help him realize that patience is a virtue. And the results are perfect. Thanks again.
Its just knowing how to properly use stainless clad pans. I saw a couple of cooks once making eggs at a high end hotel once. The pans they were using were pretty banged up but those eggs would slide right off! Very impressive!
Steve, you are thoroughly enjoyable to watch and listen to! Your explanations are crystal clear and I learned something new regarding both the appropriate way to check the bead test and the hand-over-the-pan test. Thanks!
I had various sets of cookware in my almost 50 years of cooking. Mister decided I needed "real" pots and pans. I did my homework on what stainless cookware I wanted. I was dead set that all clad would win my heart. It didn't make it past reading about it. When I read about Made In, I was excited. I bought the small and larger saucepans and was impressed that the lids weren't "extra". I also ordered the md stew pot and the 10 qt stew pot with lids. Oh my!!! How much do I love this cookware? I love the performance of this cookware. I so love it that I ordered another small saucepan and a carbon wok sort of pan. I can't say enough good things about Made In products.
I learned to take care and a little extra patients about when the heat is right. Thanks. I needed that. He actually showed cooking and piece of salmon which I love to do, but I never turn it over. I leave it on the skin side because it becomes like potato crisp which is how I like it. The heat rises to continue to reach the top of the salmon for just the right amount of cooking.
Thank you Steve! I'm trying to teach myself to cook for my kids. I've burned so many things on the stove. This video was straight to the point and very helpful! I can see what I've been doing wrong with controlling the heat of my pans.
HEat management is a real thing. Many people use way too high heat when cooking, or way too low. Its a tricky thing to get down, but once you do, youll know.
I just bought a frying pan. Two pots and three bakeware pieces from made in. Highly recommend them. Heats evenly with the pans! Pies don’t get soggy. Pots make lovely rice. And customer service is awesome!! ♥️🇨🇦
I would just like to start off by saying that I am extremely happy that I purchased Made-In's stainless steel as my first ever stainless-steel cookware. These pans are just absolutely fantastic. I just started off college and because I was moving to a different country, i couldn't bring my trusty cast iron pan with me due to weight and size problems. I thought that I was doomed because I always did literally everything in my cast iron pan. But after some consideration, I decided to order a small 8-inch stainless steel pan from made in. After testing it with a steak, i was utterly amazed. The pan heated up extremely fast, way faster than my cast iron. It seared the steak absolutely beautifully, and the steak did not even stick at all. The handle was extremely comfortable, it stayed cool throughout the entire cooking process. At this exact moment, stainless steel became my new favorite material for cookware. I did not have to worry about using delicate utensils on the pan or treating it delicately, i did not have to worry about sticking, i did not have to worry about seasoning, i don't even have to think twice about touching the handle anymore unless it was put in the oven. I loved it so much that I ordered the 12-inch version. Let's just say that I was surprised at how big it was, but I didn't really care, because I love these pans and will order the 10 inch one too so i can complete the set. When i get more settled, i will definitely deck out my kitchen in made-in cookware. Beautiful design, superior comfort, great utility, and excellent craftsmanship. 5/5
Wow, I didn't know.Well I learned something new today. I was just saying today that I want some more new cooking pots, pans, etc. I am really considering Stainless Steel now.Thank You.
Steve, enjoyed the video very much. Years ago I spent a small fortune on stainless cookware but, just gave up on trying to make it work. After watching your video I will definitely pull the set out again and give your method to madness a try Thanks Don
I have an expensive pan like this, received as a gift many many years ago, but haven't dared use it because I didn't know how and was afraid I'd ruin it. Thank you so much!!! Your instruction is so clear and useful! I think I'll now give it a try!
1: preheat the pan, no oil in cold pan! - do the 'bead test' (water forms 'dancing beads' on pan surface, can hold hand 5" above pan surface - explosion = too hot) 2: oil should shimmer (thin out, ripple), but not smoke! 3: food should be at room temperature 4: can go into the oven (800°F, ca. 425°C) to finish 5: wipe off with paper towel
#3 is wrong. Unless you want overcooked meat you DO NOT cook it from "room temperature" (65-72 Fahrenheit). You should take it out of the fridge ~10-15minutes before it hits the pan. A properly cooled fridge should be 40F throughout so your meats should be around 55 degrees when it starts cooking. And if you're a heathen that likes overcooked (aka "well done") steak I suppose cooking from room temperature is fine...
@@joebenson528 Incorrect. Meat cooked from room temp will be more predictable, get a better sear and hold onto its juices better. Large temperature jumps are going to negatively affect the outcome of your food. In both flavour and texture. Source- im a professional cook. I reccomend looking up j kenji lopez alts serious eats reverse sear method for steak for a good explanation on this.
Good morning! I'd love to see what things we can do to make our stainless steel cookware non-stick. Also, what are some things that we can do or can't do with stainless steel that we may or may not be able to do with ceramic, cast iron, etc.?
@@aledaabraham1810 I think it's the best time to clean them, after cooking, while the cookware is still warm, perhaps after they've had a bit of a soak in soapy water. Of course, that's also the time people are hungry and want to eat! 😃
Thank you Steve, I've decided to start cooking my own healthy food and I need all the help I can get. The fish you cooked looks delicious, I'm sure it's probably best to just eat as it is but I'm just hooked on having tartar sauce with my fish. I'm ordering some Made In pans on payday! New subscriber, lets cook!
I just used this video to cook some teriyaki salmon with a brand new stainless pan and I am IN LOVE. Just wanted to say THANK YOU so much for this vid it helped us so much
The bead test should only give you a general idea of how fast and how hot your stove heats your pan. If you know that, you can also fry other stuff below that, like eggs. It's just important to have reached and minimum temperature. Also, definitely let the oil heat up, and not immediately add food. For more fragile stuff like eggs, butter is also WAY better to make them not stick than vegetable oil.
@@antonyanitskiy4798 I'm no expert, but oil type could be a factor. They have different smoke points. Olive oil being on the lower end of the spectrum, perhaps that's your case? This also seems important also because of smoked oils have free radicals that we used to hear about more in the past. [They're bad, truly. Now, whether or not they're created by burning oils...]
@@EdwoodCA hey! thanks for the info. so how does it work with the non sticking and low heat smoking oils like olive? what I mean is, you're supposed to reach certain temperature with the pan which is obviously much higher than the temp at which olive oil starts smoking. how would yo do an egg there?
i love using stainless pots when i do the egg omelette i spray it when it gets warm like maybe 10 sec and then put the eggs and come out and it’s not sticking and easy to clean too and comes really clean. Thank you steve
Great video, I don't know if anyone has ever told you this, but you remind me of the character Preacher in the Netflix show Virgin River! He's one of the best supporting characters in the show and this is like if he had his own cooking show, lol, thanks for the straightforward tips!
I love my stainless Steele pans! Thank You for the video! I’ve tried using iron but I wasn’t comfortable just wiping it out after making gravy! I prefer my stainless Steele pans!❤
The one key lesson for stainless steel is to be patient. It will release when it's ready to release, and not before, so don't go poking. Once you have the confidence to do this, all you need to worry about is timing and temp. I cook everything apart from scrambled eggs on my stainless pans, and never have any problems
i was trying out my "made in" 12" stainless skillet on our new ge induction cooktop. preheated skillet added olive oil had temp at medium. carmelized the onions, they started to burn and stick. backed it down from 5 MH to 4 medium. added some butter with some frozen hash browns. as they thawed i spread them out and they totally stuck and burned on and they were not going to release and setting was still on 4.against my better judgment i used a flat steel spatula and scraped the hell out of the pan try to salvage the mess. they came loose after much elbow grease and were actually pretty flavorful.then i had to fry some eggs in the skillet and that was not a thing of beauty either
When cooking proteins, start with high heat; I use 8 on my induction cooker, and let the pan get properly hot. Don't be shy with the oil, either. Put your protein in and don't touch it. If I'm doing eggs, I turn the heat down a touch. Do not go poking the egg until it is cooked. Steel spatulas are a good choice on stainless pans - press down firmly as you scrape to make sure you get all the crispy bits up. If you try and flip meat and it sticks, wait. It will only release when it's good and crispy. With veggies and pan sauces, and even stir fries, deglazing the pan is a really useful technique. When things start to stick, and before they start to burn, splash a little water (or beer or stock or wine) in the pan, and give it a good scrape. This will get the bits up and reincorporate the flavours into your food. You just want to use a little splash so it flashes off, and doesn't end up boiling your food. I have never tried to cook hash browns, so I can't help you there
Love your style, Steve. I now understand that for your carbon steel and stainless steel use the ‘preheat pan and cold oil’ approach but for your nonstick frying pans your instructions were always preheat with oil already in the pan. Is that correct? Thank you for the tip about Barkeepers. I use it on my sink but never even thought of it for stubborn pans. Like one of your other commenters I too had given up on using my stainless steel which I often had to resort to severe scrubbing with steel wool. Is there any conditioning or reconditioning that I should use on stainless steel pans that have been abused with steel wool. Since watching your videos I have paid much more attention to the temperature of the pan and the temperature of the oil. Please keep those videos coming.
Thank you for your explanation. Now I understand why the oil splashes everywhere whenever I add it into the stainless steel pan - the pain is too hot! New insights into the bead test ❤️❤️❤️
Even cooking fish we could see it can be as non stick as those teflon kind, and as easy to clean as them (paper towel is an staple in non stick pans ads). The technique is everything. Great video!.
Great video, one suggestion, mention temperature in Celsius, because literally you are the only country on Earth using Fahrenheit and your audience is global (and very much Celsius). Other than that, great stuff!
Great info. Thank you. 🌻 I also want to learn more about cooking with steam. It's supposed to be the healthiest way to cook. I've heard that in some parts of the world it is the #1 cooking method. And there seems to be a whole world of possibilities that are not widely known in the US. Like stuffed dumplings,steamed breads, and desserts. And much more. I'm interested in mastering it and doing more with it.
I ordered a Madein 10" skillet this morning. Looking forward to tossing my poisonous non-stick skillets and wish I'd done it long ago. I appreciate these tips on how to use it.
My brother in law was going to throughout a older set of Wolf Gang Puck Stainless Steel pots and pans, well I got them home and burnt them. After washing them and almost throwing them out my self I you tubed Cooking with Stainless Steel pans and this video showed up. After watching this and getting 12 cheep eggs I have master the pans.
Steve just needs his own cooking show I could listen to him say "cook bacon, you're welcome" all day long. On the cleaning is that an abrasive sponge? Just got my Stainless pans today so want to make sure I don't scratch them all up.
in my experience, you won't need to use an abrasive sponge, even just the soft side with some hot water is good enough to just wipe out everything for me
An abrasive *sponge* can't scratch steel, since it's waaaay softer a material. A brillo pad (aka steel wool), on the other hand, will. You basically can't scratch something hard with something that's softer than it. P.s. If you ever want to make your steel pans look like new btw, use a product called Barkeepers Friend.
Hi Steve I finally got my pans and seasoning my first carbon steel pan by watching your other great videos. I posted this question 2 months ago. " What kind of metal Spatula are you using. I want one :) "
I only owned cast iron and carbon cookware. I watched countless videos and decided to get a stainless steel pan. ATK rated the D3 allclad the best so ordered one. Well it never made it past holding it. The handle is thin,curved, and extremely uncomfortable. Kept spinning in my hand. Sent it back and purchased the madein. Used it for the first time yesterday and love it.
Thanks Christopher! Really nice note we appreciate it
The All-Clad handle is not cushy, and that's by design. It's not for everyone of course, but if you found that it kept spinning in your hand, then you likely were holding it incorrectly. One of the reasons that ATK likes the handle so much is that when you're holding it correctly (with your thumb in the groove), it is actually more spin resistant than most handles.
@@julianvickers Ahh that must be it I was holding it wrong. I am 62 and cooking for myself for over 40 years. I own Victoria, Lodge,Stargazer,Matfer, Griswold, Missen, Madein, and numerous other companies products. I have never had a problem holding a single one. The allclad has a poorly designed handle in my opinion. I have a wide hand and could not get a comfortable grip on it even with my thumb in the groove. Trust me I was excited when it came and wanted to love it. Was really hesitant about sending it back but knew I would never use it.
@@christopherbondi7082 As I said, the handle isn't for everyone. It's one of those love it or hate it things, and ATK seems to love it.
I have a couple of All-Clad pieces and the handle doesn't bother me personally. If you haven't completely been turned off from All-Clad, you may like their D3 Everyday line, which has a completely redesigned handle, or the D3 "Curated" line, exclusive to Crate and Barrel, which also has a differently redesigned handle.
@@julianvickers Will check them out. Thanks for the info.
One suggestion (actually, I wish everyone producing cooking videos would do this): whenever you refer to "keep it on low heat, medium heat, whatever".... please zoom in on the flame so we have a visual representation of what exactly you mean by low/med/high. Everyone has different settings on their stove and everyone has different interpretations of what each of these levels mean. So a close-up of the burner showing the actual flame will be really helpful on these videos, especially for novice cooks. Thanks!
Thanks for the feedback, Farhaneh!
Whatever your settings are on your cooktop, you should have a start (lowest setting) and a end (highest setting). Chances are, the middle of those two points are medium heat. Between medium and low, is medium low heat. Between medium and high, is medium high heat.
@@darrylhill2572 Different cooktops have different BTU ranges. What you are describing is exactly what the OP was implying was unreliable.
@@jc3drums916 i like the constructive feedback
@@jc3drums916 Not everyone uses gas stoves.
Learned about "hot pan + cold oil = food won't stick years ago. Love the the phrase "we are here to cook the food not the oil"!!!! Great video!!!
Frugal Gourmet
I remember Jackie Chan cooking and saying not to add the oil until you’re ready to put the food in. Now it makes sense!
That golden temp is called Leidenfrost and it’s equal to 380 F for water (it’s different for other liquids)
This is the temp for water to form a bead and will float over a layer of steam. The reason food doesn’t stick to the pan at this temp, is the same as the water doesn’t wet the pan. Food has water content and when it hits the surface, same as water bead, it’ll float over a layer of steam and prevent from sticking.
Thanks a lot for the content! I love your video and your way of presentation! ❤❤
Thanks for this comment! I was just about to ask what the actual temp is. I have an infrared thermometer, so no need to guess or "feel" for the right temp!
The reason that your food doesn't stick to your pan is not because of Leidenfrost effect, because the weight of your food will exceed that layer of steam, and your food is definitely not floating on steam. the reason I think your food doesn't stick is because the oil has exceeded smoking point and has formed a thin polymerised oil layer on your pan, which is a natural non stick layer, and you need enough oil to do that too, because the oil needs to fill the micro gaps on the surface of your pan. Therefore, your pan will still be non stick even after your pan cool down, which also prove it is not Leidenfrost effect because you don't need to keep your pan constantly at 380 F after you have heated your oil.
Believe me, even if you heat up your oil from cold pan, if the oil reached smoking point for about 15 seconds, it will be non stick.
When you add the fish to an oiled pan, the Leidenfrost effect is still relevant but in a different way compared to the initial water beading test.
It's correct in that the oil is crucial in the nonstick process because it fills the pores in the stainless steel on the pan. Without oil, the proteins in the food will denature and bond with the metal at high temperatures.
The oil reduces friction by filling in the pores of the metal and distributes heat more evenly across the pan. When water comes into contact with the hot oil it instantly vaporizes creating the sizzling sound, which shows that cooking does drive out moisture from the fish and converts it to steam.
The Leidenfrost effect does help create an initial steam barrier when the fish hits the hot oil, but the effect is transient and requires lubrication like oil to be sustained.
Without oil, the steam layer alone is insufficient to prevent sticking over the entire cooking process, so both the Leidenfrost effect and oil are necessary to prevent sticking.
How do you cook things over low and slow without them sticking???
That's the proper way of explaining the bead test! Too many videos just tell you if you can see beads on the pan, then it's ready. lol they never bothered to deal with overheating the pan.
Exactly i always heard “till it beads and slide off” i thought it meant what he said not to do! Bounce off! Now i know thats too hot
It's actually called the Leidenfrost Effect.
Best tips - please more of these. This host is a perfect blend of teacher and personally relatable. More!
Agreed!
Quick tip - if you plan on eating your salmon skin, always plate with the skin side up! This ensures that your skin will stay crispy tasty. Skin side down will make your skin soggy, nobody wants soggy skin!
So what makes u think he was gonna eat the skin? He placed it in the bottom which tells me he was not planning on it. I also never heard him even mention that he was
@@Joetrout that’s why I said IF. Jeez, who shit in your cereal? Just a general tip.
@@IEdjumacate no one asked you were not the chef here. Most already know
@@Joetrout having a bad day?
@@IEdjumacate no enjoying this
We need more of Steve! These are the concise and helpful gems that us folks with non-culinary backgrounds need! Great stuff, keep them coming!
THANK YOU! I had no idea about not putting oil on a cold pan. This video made me more confident in buying stainless clad. Love Steve! Would love to see him do more videos with tips/tricks. I hope to see videos on knife skills and care as well. Great video!!!
I'm late but am also a cook. This advice is objectively poor. If you want to shallow fry or saute, add oil to the pan cold and let it heat up to a shimmer. Your oil will not burn provided you arent using extra virgin olive oil (which is why we dont cook with but use it in sauces and for dressings). You are likely to hurt yourself if you add water to a very hot pan and then add oil, even if it looks like it has evaporated.
@@alicebingham9796 this is just not true, water to hot oil is what causes the problems, reverse there is nothing to worry about. In fact your comment is completely redundant and really not helpful. Why adding oil later is key is that the pan is hotter than the oil. Once the oil is ready, and food is added, the pan holds heat to not drop the temperature of the oil/pan once you add food to the pan.
Loooong ago I got a book on Chinese cooking, written by an actual Chinese chef who was pretty funny and loved criticizing American cooking. He said there was a well known maxim in China that was “hot pan, cold oil.”
Ever since I’ve watched this demonstration, I’ve been using these INVALUABLE tips and haven’t looked back. Thank you Sir Steve!!🙌🏽👏🏽🙌🏽
No oil on a cold pan is a new thing for me to learn. Thank you for the tip!
i do recommend using oil on a non-stick pan though, because it is very easy to overheat that and damage it.
It doesn’t matter, if anything you want to make sure the oil is at the right temp period, you know how it WONT “explode”
In the pan no matter what ya do? You put the oil in before pan gets super hot & bring it up to heat. This is how I already know this guys…..no pro lol also, one of the most common things to put in oil
Initially when cooking? Garlic. And you never wanna put garlic in too early or in oil
That’s too hot, winds up cooking to fast losing flavor & getting bitter instead of infusing the flavor into the oil.
A meaningless tip, Oil gives a view on pan temperature and if it got already bad during the short warming up , it’s not a baking oil and shouldn’t be used.
@@2adamast meh, personally, I always heat up the pan before adding the oil (except when using nonstick)
This is so that I can do the water test, and also there are some people that say that heating the pan up with oil will cook more, which will cause it to oxidize more, but there aren't really any cons to follow "hot pan, cold oil" rule so I just do that anyways.
Also people say that it helps with making the pan stick less
@@awesomestuff9715
I recommend tossing non-stick pans entirely. Stainless, (Synthetic Free) Granite, and Cast Iron are the only way to go if you value your health.
I have a set of stainless steel pots and pans. I never used the pans. Now I’m going to try using the pans with your information and instructions! Thank you!
Enjoy!
Excellent presentation! A nice relaxed style and an easy sense of humour. The crack about the eggs is, I suspect, a universal gripe with all novices of stainless stain... it certainly was in my experience.
The learning curve may be steep, but in time it all becomes second nature. I wouldn't think of using anything else.
Thanks so much!
Thanks for sharing this. My hubby burns everything he cooks. That’s because he is too impatient to cook properly. This should help him realize that patience is a virtue. And the results are perfect. Thanks again.
You are so welcome!
Thanks Mr. Barnett, your easy going attitude makes learning less stressful.
Its just knowing how to properly use stainless clad pans. I saw a couple of cooks once making eggs at a high end hotel once. The pans they were using were pretty banged up but those eggs would slide right off! Very impressive!
Steve, you are thoroughly enjoyable to watch and listen to! Your explanations are crystal clear and I learned something new regarding both the appropriate way to check the bead test and the hand-over-the-pan test. Thanks!
Awesome, thank you!
I had various sets of cookware in my almost 50 years of cooking. Mister decided I needed "real" pots and pans. I did my homework on what stainless cookware I wanted. I was dead set that all clad would win my heart. It didn't make it past reading about it. When I read about Made In, I was excited. I bought the small and larger saucepans and was impressed that the lids weren't "extra". I also ordered the md stew pot and the 10 qt stew pot with lids. Oh my!!! How much do I love this cookware? I love the performance of this cookware. I so love it that I ordered another small saucepan and a carbon wok sort of pan. I can't say enough good things about Made In products.
Thanks Ruth!!
I learned a lot from you, and now my mouth is watering from that beautiful salmon!
Thank you for the tips. I always burn the oil in my pans. Just received my new 12inch skillet. Can't wait to use it.
I learned to take care and a little extra patients about when the heat is right. Thanks. I needed that. He actually showed cooking and piece of salmon which I love to do, but I never turn it over. I leave it on the skin side because it becomes like potato crisp which is how I like it. The heat rises to continue to reach the top of the salmon for just the right amount of cooking.
Thank you Steve! I'm trying to teach myself to cook for my kids. I've burned so many things on the stove. This video was straight to the point and very helpful! I can see what I've been doing wrong with controlling the heat of my pans.
HEat management is a real thing. Many people use way too high heat when cooking, or way too low. Its a tricky thing to get down, but once you do, youll know.
@@ghanus2009yea that water drop test will help out a lot to learn
Good job in picking this man to represent your cookware. He is great in front of the camera.
I just bought a frying pan. Two pots and three bakeware pieces from made in. Highly recommend them. Heats evenly with the pans! Pies don’t get soggy. Pots make lovely rice. And customer service is awesome!! ♥️🇨🇦
Thanks for sharing!
The perfect video, no fluff and stright to the point. I now have enough courage to buy a stainless steel set 😀
Let us know if you need any help selecting a set that’s perfect for you !
I bought a set of Made-In Cookware and everything this gentleman said is absolutely true! I love this product
I would just like to start off by saying that I am extremely happy that I purchased Made-In's stainless steel as my first ever stainless-steel cookware. These pans are just absolutely fantastic.
I just started off college and because I was moving to a different country, i couldn't bring my trusty cast iron pan with me due to weight and size problems. I thought that I was doomed because I always did literally everything in my cast iron pan. But after some consideration, I decided to order a small 8-inch stainless steel pan from made in. After testing it with a steak, i was utterly amazed.
The pan heated up extremely fast, way faster than my cast iron. It seared the steak absolutely beautifully, and the steak did not even stick at all. The handle was extremely comfortable, it stayed cool throughout the entire cooking process. At this exact moment, stainless steel became my new favorite material for cookware. I did not have to worry about using delicate utensils on the pan or treating it delicately, i did not have to worry about sticking, i did not have to worry about seasoning, i don't even have to think twice about touching the handle anymore unless it was put in the oven.
I loved it so much that I ordered the 12-inch version. Let's just say that I was surprised at how big it was, but I didn't really care, because I love these pans and will order the 10 inch one too so i can complete the set. When i get more settled, i will definitely deck out my kitchen in made-in cookware.
Beautiful design, superior comfort, great utility, and excellent craftsmanship. 5/5
Great review! Thanks Niko
Thank you so much for your kind words and feedback here!
a very good tip. beats burning my fingers
Wow, I didn't know.Well I learned something new today. I was just saying today that I want some more new cooking pots, pans, etc. I am really considering Stainless Steel now.Thank You.
Short and to the point. Thanks, Steve. I'm ready to get a nice stainless steel pan and you told me what I need to know.
Right on!
This guy is extremely likable.
Steve, enjoyed the video very much. Years ago I spent a small fortune on stainless cookware but, just gave up on trying to make it work. After watching your video I will definitely pull the set out again and give your method to madness a try
Thanks
Don
You are my hero. This video was concise and to the point. Gave me exactly what I was looking for. Thank you!!!
I have an expensive pan like this, received as a gift many many years ago, but haven't dared use it because I didn't know how and was afraid I'd ruin it. Thank you so much!!! Your instruction is so clear and useful! I think I'll now give it a try!
It’s literally almost impossible to hurt a stainless steel pan too badly
Wow this is great for a newbie like me. Just learning this is huge.
Short, sweet, memorable; just right!
1: preheat the pan, no oil in cold pan! - do the 'bead test' (water forms 'dancing beads' on pan surface, can hold hand 5" above pan surface - explosion = too hot)
2: oil should shimmer (thin out, ripple), but not smoke!
3: food should be at room temperature
4: can go into the oven (800°F, ca. 425°C) to finish
5: wipe off with paper towel
#3 is wrong. Unless you want overcooked meat you DO NOT cook it from "room temperature" (65-72 Fahrenheit). You should take it out of the fridge ~10-15minutes before it hits the pan. A properly cooled fridge should be 40F throughout so your meats should be around 55 degrees when it starts cooking. And if you're a heathen that likes overcooked (aka "well done") steak I suppose cooking from room temperature is fine...
@@joebenson528 Incorrect. Meat cooked from room temp will be more predictable, get a better sear and hold onto its juices better. Large temperature jumps are going to negatively affect the outcome of your food. In both flavour and texture. Source- im a professional cook. I reccomend looking up j kenji lopez alts serious eats reverse sear method for steak for a good explanation on this.
Wow, I am really impressed Steve. I actually had a couple of take aways. Sold, I am a subscriber!
So helpful. I love Steve's Franchise.
5-second test. Excellent advice. Thanks.
Right on Thanks for your Tips how to use The pan by can
You're welcome!
Man how did You know I needed this information! I’ve always struggle with my steel pans and the right temp 🥰 Thank You for this 💎
Thank you I use Stainless Steel pots and pans for years I enjoy cooking on stainless pans thank you for your advice
Good Morning! We are back in the kitchen with Steve talking all things Stainless Steel. Let us know what you'd like Steve to cover next week.
Good morning! I'd love to see what things we can do to make our stainless steel cookware non-stick. Also, what are some things that we can do or can't do with stainless steel that we may or may not be able to do with ceramic, cast iron, etc.?
Any tips for cooking with an induction cook top would be much appreciated
Question that I always get different answers to. Should/can you wash pans while they're still hot? Like right after or a few mins after cooking.
@@aledaabraham1810 I think it's the best time to clean them, after cooking, while the cookware is still warm, perhaps after they've had a bit of a soak in soapy water. Of course, that's also the time people are hungry and want to eat! 😃
@@aledaabraham1810 no, you can thermal shock your pans which is not great for them!
Thank you Steve, I've decided to start cooking my own healthy food and I need all the help I can get. The fish you cooked looks delicious, I'm sure it's probably best to just eat as it is but I'm just hooked on having tartar sauce with my fish. I'm ordering some Made In pans on payday! New subscriber, lets cook!
I just used this video to cook some teriyaki salmon with a brand new stainless pan and I am IN LOVE. Just wanted to say THANK YOU so much for this vid it helped us so much
Awesome! If you did salmon in stainless then you nailed it!
The meat will release itself - is experience in all aspects of what your process demonstrated. Trusting that process takes time. Thanks
Simple and straight to the point, thank you.
The bead test should only give you a general idea of how fast and how hot your stove heats your pan. If you know that, you can also fry other stuff below that, like eggs. It's just important to have reached and minimum temperature. Also, definitely let the oil heat up, and not immediately add food. For more fragile stuff like eggs, butter is also WAY better to make them not stick than vegetable oil.
I do the bead test, and immediately put the oil, and then the food.. but it still smokes.. thoughts?
thank you, I’m literally about to make eggs… been searching vids to help me out w/ my new pan :’)
@@antonyanitskiy4798 I'm no expert, but oil type could be a factor. They have different smoke points. Olive oil being on the lower end of the spectrum, perhaps that's your case?
This also seems important also because of smoked oils have free radicals that we used to hear about more in the past. [They're bad, truly. Now, whether or not they're created by burning oils...]
@@EdwoodCA hey! thanks for the info. so how does it work with the non sticking and low heat smoking oils like olive? what I mean is, you're supposed to reach certain temperature with the pan which is obviously much higher than the temp at which olive oil starts smoking. how would yo do an egg there?
@@antonyanitskiy4798 for lower temp sautéing use butter or olive oil, high temp use clarified butter/ghee or avocado oil
Steve is adorable! I loved watching him cook!!
I'm very happy to see that the production quality of your videos is the same as the build quality of your cookware...Awesome.
Thanks a lot 😊
i love using stainless pots when i do the egg omelette i spray it when it gets warm like maybe 10 sec and then put the eggs and come out and it’s not sticking and easy to clean too and comes really clean. Thank you steve
Another awesome demonstration! These are so helpful in making sure I use my Made In products properly. Keep them coming Steve!
I subscribed because of Steve’s presentation….loved it❤
Great video, I don't know if anyone has ever told you this, but you remind me of the character Preacher in the Netflix show Virgin River! He's one of the best supporting characters in the show and this is like if he had his own cooking show, lol, thanks for the straightforward tips!
Great video! He’s friendly and easy to follow
Thank you! Not being a chef makes this so much better…most of us aren’t either, making this ❤so relatable.
You are so welcome!
I love my stainless Steele pans! Thank You for the video! I’ve tried using iron but I wasn’t comfortable just wiping it out after making gravy! I prefer my stainless Steele pans!❤
I'm new to Made In. I love your style Steve! Keep the videos going!
OMG!!! Thank you so much!!! I love this cookware.
The one key lesson for stainless steel is to be patient. It will release when it's ready to release, and not before, so don't go poking. Once you have the confidence to do this, all you need to worry about is timing and temp. I cook everything apart from scrambled eggs on my stainless pans, and never have any problems
i was trying out my "made in" 12" stainless skillet on our new ge induction cooktop. preheated skillet added olive oil had temp at medium. carmelized the onions, they started to burn and stick. backed it down from 5 MH to 4 medium. added some butter with some frozen hash browns. as they thawed i spread them out and they totally stuck and burned on and they were not going to release and setting was still on 4.against my better judgment i used a flat steel spatula and scraped the hell out of the pan try to salvage the mess. they came loose after much elbow grease and were actually pretty flavorful.then i had to fry some eggs in the skillet and that was not a thing of beauty either
What am I doing wrong if my food is sticking?
@@danielpark8545 Yeah maybe Mr. Steve could show us how to cook frozen hash browns and sunny side up eggs in the same stainless skillet for breakfast?
When cooking proteins, start with high heat; I use 8 on my induction cooker, and let the pan get properly hot. Don't be shy with the oil, either. Put your protein in and don't touch it. If I'm doing eggs, I turn the heat down a touch. Do not go poking the egg until it is cooked. Steel spatulas are a good choice on stainless pans - press down firmly as you scrape to make sure you get all the crispy bits up. If you try and flip meat and it sticks, wait. It will only release when it's good and crispy.
With veggies and pan sauces, and even stir fries, deglazing the pan is a really useful technique. When things start to stick, and before they start to burn, splash a little water (or beer or stock or wine) in the pan, and give it a good scrape. This will get the bits up and reincorporate the flavours into your food. You just want to use a little splash so it flashes off, and doesn't end up boiling your food.
I have never tried to cook hash browns, so I can't help you there
I cook eggs no problem with stainless steel I don’t like how made in gives you a nonstick instead of a bigger stainless steel frying pan
very helpful! I've been cooking ALL WRONG and getting getting less than stellar results - Thank you!
Thank you Steve very well explained
Your video was great!! Very helpful and informative thank you !
Just received my first MadeIn pan... 12"... Gonna take me some time to learn how to cook with it, but I am looking forward to trying!
Great stuff Steve. I like that you are a product guy. Keep the videos coming, super informative. I've been a MadeIn owner since launch.
Great video all around. I can't wait to see and hear more tips, techniques and tricks from Steve. Nice lemon juggling too.
Love your style, Steve.
I now understand that for your carbon steel and stainless steel use the ‘preheat pan and cold oil’ approach but for your nonstick frying pans your instructions were always preheat with oil already in the pan. Is that correct?
Thank you for the tip about Barkeepers. I use it on my sink but never even thought of it for stubborn pans.
Like one of your other commenters I too had given up on using my stainless steel which I often had to resort to severe scrubbing with steel wool. Is there any conditioning or reconditioning that I should use on stainless steel pans that have been abused with steel wool.
Since watching your videos I have paid much more attention to the temperature of the pan and the temperature of the oil.
Please keep those videos coming.
Thank you for your explanation. Now I understand why the oil splashes everywhere whenever I add it into the stainless steel pan - the pain is too hot! New insights into the bead test ❤️❤️❤️
I love this product. Thanks for the great tips!
Even cooking fish we could see it can be as non stick as those teflon kind, and as easy to clean as them (paper towel is an staple in non stick pans ads). The technique is everything. Great video!.
Thank you.
Great video, one suggestion, mention temperature in Celsius, because literally you are the only country on Earth using Fahrenheit and your audience is global (and very much Celsius). Other than that, great stuff!
I am glad I came across this video, I now go out of my way to cook on my stainless steel 😋
Recently looking into purchasing one for healthier cooking and your video popped up first Thanks! I've been seeing many bad reviews
Excellent technique! Best video about this I've seen!
Great info. Thank you. 🌻
I also want to learn more about cooking with steam. It's supposed to be the healthiest way to cook. I've heard that in some parts of the world it is the #1 cooking method. And there seems to be a whole world of possibilities that are not widely known in the US. Like stuffed dumplings,steamed breads, and desserts. And much more. I'm interested in mastering it and doing more with it.
What kind of Spatula are you using. I want one :)
Just watched this while literally preparing to cook salmon in my new stainless steel pan haha. Steve needs his own cooking show, great commentary!
Thanks so much, we'll let him know!
owww O.o nice nice, I will try this for sure. Because of Steve I now know how to cook in and wash my new pan.
Steve, you are charming, fun, and very clear! Thanks so much! It was a great reminder!
Thank you. Just got my first stainless steel pan in years, and needed a refresher course! 👏
i just received my 8, 10 and 12 inch pants. I'm super excited to use them.
I ordered a Madein 10" skillet this morning. Looking forward to tossing my poisonous non-stick skillets and wish I'd done it long ago. I appreciate these tips on how to use it.
Steve just changed the game! Clear and concise!
Great video. More on complete cleaning please
My brother in law was going to throughout a older set of Wolf Gang Puck Stainless Steel pots and pans, well I got them home and burnt them. After washing them and almost throwing them out my self I you tubed Cooking with Stainless Steel pans and this video showed up. After watching this and getting 12 cheep eggs I have master the pans.
Thanks for the bead test tip. Very helpful!
Steve is an absolute legend!!
Another great tutorial! Steve is killin' the game!
I like these videos, I have made in and these vids are useful, keep them going
Steve just needs his own cooking show I could listen to him say "cook bacon, you're welcome" all day long. On the cleaning is that an abrasive sponge? Just got my Stainless pans today so want to make sure I don't scratch them all up.
in my experience, you won't need to use an abrasive sponge, even just the soft side with some hot water is good enough to just wipe out everything for me
An abrasive *sponge* can't scratch steel, since it's waaaay softer a material. A brillo pad (aka steel wool), on the other hand, will. You basically can't scratch something hard with something that's softer than it.
P.s. If you ever want to make your steel pans look like new btw, use a product called Barkeepers Friend.
Love this quick tutorial! Do more please. :)
You got it!
such a great video! short and to the point and super informative, thank you so much!
Thanks for clarifying how to do it right with stainless steel.
You bet!
Hi Steve I finally got my pans and seasoning my first carbon steel pan by watching your other great videos. I posted this question 2 months ago. " What kind of metal Spatula are you using. I want one :) "
Heat control rules. Such awesome tips!
Steve love the presentation skills.
Worked like a charm 👌I really appreciate the valuable infos
Wow that actually helped me a lot. Thanks!
“we are here to cook the food, not the oil” perfect tip!