00:00 Intro 00:21 Dangers of non-sticks pans 2:52 What to use instead 3:58 The actual trick (Leidenfrost effect)

@benedykt123313

3 жыл бұрын

@First Last Dude, wrong fucking site.

@sripadmapriya

3 жыл бұрын

Please pin this comment. Also add it in the description. That way, people can go straight to the part they want. Thanks. You have provided a lot of information, but not everyone needs all of it. For instance, I didn't know the actual trick, but I knew the rest even before watching your video. So for me, it's a waste of time to watch for 6 minutes when what I want is in the last 2 minutes. However, other people will no doubt benefit from all the information and may even want to go back and refer to it.

@JohnQPublic11

3 жыл бұрын

I take it once you find the right temperature that matches your specific frying pan you can use that setting on the dial for everything?

@sarthokarpeshwar

3 жыл бұрын

Is it possible to make pan pizza in the stainlessness steel pan without burning like non sticky pan? please kindly answer me? Thanks in advance

@noctwice

3 жыл бұрын

Thank you 🙏 for the information.

Tried cooking salmon fillets last night on stainless steel. The skin stuck, and it took forever. Found this video and tried again today. Turns out the heat was way too low. I used a dropper and waited until the droplets acted like mercury. Salmon came out perfect, crispy skin and all.

@RV-there-Yet

3 жыл бұрын

Ok, now that's exciting news~ I use my cast iron for almost all meats, but don't care for cooking fish in it. This is likely a game-changer~ appreciate you sharing your experience.

@magno5157

2 жыл бұрын

Did the salmon stick with her method?

@MA-xv5qn

2 жыл бұрын

wow thanks for sharing. ill try too!!

@AlexZander688

2 жыл бұрын

Or you could use a well seasoned cast iron pan. An old Griswold is my choice.

@Danielle_1234

2 жыл бұрын

I use cast iron for meat. It gives a better tasting texture, and you have a wider range of temperatures you can use for cooking.

I'm almost 63 and just now learned the trick to making a pan non stick. That's embarrassing. Better late than never. Thanks for the great video!

@chloe5susan

3 жыл бұрын

Best you. I’m 65 😉

@williamhudson8493

3 жыл бұрын

68 here !! No no I’m 67, I’ll be 68 be next year I promise

@genghissu1185

3 жыл бұрын

lol it's never too late mate I am the same age and I recently learned that I should never had bothered getting into another relationship! if only I had foresight 13 years ago!

@SurrealisticSlumbers

3 жыл бұрын

Lol, pretty sure she helped most of us out who loathed using stainless steel pans.

@chickey333

3 жыл бұрын

Does anyone know the actual temperature of the bottom of the pan when its heat is ideal for cooking? I have an infrared thermometer that might just work real well for this. Of course I could run a little test of my own to find that out. I'm 69 and I'm just retired and lazy.

I wanted to wait until I tried this before posting. It worked beautifully, I was stunned! Keeping the pan at the right temperature was the tricky part for me, but I kept checking with the water and managed. Salmon flipped and then slid out with ease. I've been cooking for 40 years and could never work out why sometimes food would stick like glue and other times it would float around like the pan was non stick. Thank you so much for this tip, it's a game changer for me!

@shelleyhernandez6510

2 жыл бұрын

Thank you for trying it and confirming that it works. 👍🏽 Now I’ll remember to give it a try myself :)

Hi Bliss . I have been using stainless for 30 years . Yes temperature is critical . Not trying to turn food to quickly is also important . For high temp cooking of steak etc , try using ghee . It is far better than any oil at high temperatures and in my experience is nearly as important as temperature control . It also makes it possible to cook eggs etc at lower temp without sticking . A stainless spatula ( mine are paint scrappers that I have bent in a vice and rounded the corners with a file ) also helps . To clean stainless , poor half a cup of water into the pan while it is still hot . By the time you have finished eating it will be easy to clean the pan with a stainless scourer . No babying is needed with stainless . My stainless frying pans are 20 to 30 years old . Cheers from a middle aged Yobbo who like good food .

@craigsaunders7037

2 жыл бұрын

Careful how you hand those love hearts out missy . You made my blood pressure spike .

@rathernot6660

Жыл бұрын

Thanks Craig

@geoffreywood5808

Жыл бұрын

Here’s a pro tip. Add 2 tablespoons of stock ( chicken, beef, veggie, etc) to the pan immediately after removing the meat. Take a whisk, heat the stock while whisking the fond ( sticky stuff ). It will resolve into the stock. Add some spices and a bit of devolved corn starch, bring to a boil, and voila, you have a gravy made the way professionals make gravy. Otherwise, you’re wasting time, effort, and FOOD.

@geoffreywood5808

Жыл бұрын

Wow. Autocorrect sucks. The fond will dissolve in the stock. To use the cornstarch, take a tablespoon ( to start) of cornstarch, place in a bowl with a few tblspns of the heated stock. Dissolve the cornstarch, then add to mixture in pan ( now known as a rue) heat and mix until blended. It will start to thicken. Continue adding more cornstarch as needed until desired thickness is obtained.

@alvareo92

Жыл бұрын

@@geoffreywood5808 Cool, thanks!!

I told my son recently, "when I die, you can get rid of anything & everything, EXCEPT my cast iron collection (which I use daily). You are required to keep it, use it, love it & make many memories with it. Then pass it down with love" 💜

@rachelharris725

3 жыл бұрын

I dont have any kids but I did the same with my siblings. When cancer hit and I had to sell my house and by an RV to live in, I gave everything away...expensive stuff. I kept one cast iron pan, and one dutch oven for campfire cooking. Unfortunately the RV oven is a bit small so I'm adding a small no handle pan. I will never ever part with my cast iron.

@faterlandas

3 жыл бұрын

half a year ago I bought cast iron pan. and immediately threw away all my modern pans. intend to love and use it for a looong time

@Pa-1

3 жыл бұрын

Cast iron adds iron to the food - in a good way... Someone deficient might try to use it deliberately and benefit from it...!

@christinee24

3 жыл бұрын

@@rachelharris725 I'm not impressed with cast iron at all, very heavy

@jokerproduction

3 жыл бұрын

@@rachelharris725 Imagine if you lived in a country where you didn't have to sell all your wordly possessions to afford healthcare. Our country, America, is a crap hole if this is what it comes down to.

I’ve been doing this technique since I was a kid. Learned it from my grandma. At least I did one thing right in my life ☺️😅

@BlissfullyRandom

3 жыл бұрын

😂😅 Yay for our grandmas 😁

@bwj1158

2 жыл бұрын

Do you know what this temperature is?

@throngcleaver

2 жыл бұрын

@@bwj1158 It's roughly 379°F (193°C). It's called the Leidenfrost Effect.

@bethetruth6428

2 жыл бұрын

are you wearing a slave-muzzle in your thumbnail selfie ?! 😆😅🤣😂🤔😭😱 🤢🤔🙃.

@bharatikumai2018

2 жыл бұрын

We should call it grandma effect ! Salute to all grandmammas for their wisdom.

Hello. I'm glad you pmade a concize informative video about that, too many people disregard stainless steel simply because they are not aware about the importance of "right temperature". I'd like to add a correction : You say to put the pan on the stove and set maximum heat. I would NOT recommend that. I suggest setting 1/3 or half temperature first, then only turn up heat once the pan has been pre-heated. This is valid for carbon steel, iron cast and stainless steel, as it will put less stress on the pans and prevent any chance of the pan deforming. Have a good day.

Excellent! We have been using this technique for decades and it always has worked well, since the Internet became popular a lot of cooking skill was lost because people started watching a lot of random videos made by unqualified amateurs so it is great to see you post this video which actually is accurate and proven by many decades of experience from our ancestors.

Video starts at 4:00

@nadineknows29

3 жыл бұрын

Please! Thank you!

@omgwth7567

3 жыл бұрын

👍👍👍

@Tipperary757

3 жыл бұрын

Thank you.

@fckSashka

2 жыл бұрын

the rest was really informative though

@Harith5

2 жыл бұрын

😂Thank you

This was the best explanation I have ever heard! Plus the intro of this video are things you won't hear from pan manufacturers.

@BlissfullyRandom

3 жыл бұрын

Glad you enjoyed it, Irvin!

@scmtnchick

3 жыл бұрын

Laughing at myself! Just realized I've been doing this subconsciously, had a fight with my mom about it (she's a great cook). Now I have a great explanation to show her I'm right!!! Thanks for the great tip.

Once I did some research on cookware and saw the amount of teflon pans that get thrown to waste because their lifespan is shorter. I'm now only using cast iron and stainless steel pans. Plus the added benefit of reducing the risk of toxins in my food. This is great advise for steel cookware. Extending the life of our pans reduces our waste. 👍

@porkpie2884

2 жыл бұрын

The lifespan of the people who cook with them is shorter too

@Graeme_Lastname

2 жыл бұрын

I've always found cast iron the easiest to use. Will work on any heat source all the way to a camp fire. Treat them properly from new and ya can't go wrong. When properly prepared the are nearly as stick free as new Teflon and better than old Teflon. :)

@codybanks9944

2 жыл бұрын

Look into Carbon Steel Pans...exactly the same as Cast Iron, just half the weight. They season the same and last just as long.

@danharold3087

2 жыл бұрын

@@Graeme_Lastname Love cast iron. Temperature makes a huge difference with especially with pork. To high and it sticks like crazy.

@elizabethheiland5632

2 жыл бұрын

Look up cast iron alheimers

Also, with stainless steel and cast iron, if you heat up the pan to the temperature you plan to cook at: let it heat up first, add your oil or butter, then cook. The reason for this is that the pre-heating opens up the micro-pits in the metal, otherwise, these little pits "glom onto" your food as the pits expand, making it more likely that your food will stick. Open those up first...

@user-ug9nn

10 ай бұрын

sf metal phantsy, when you don't understand things you invent explanation..., you share your delirium, and 50 dumb people give you like

This really works. I’ve been using this technique ever since I learned it from this video. And I’ve been spreading the knowledge to my family and friends. Thanks!

@jotarokujo806

2 жыл бұрын

hey, do you have to do this everytime you cook?

@bijayamisra5175

2 жыл бұрын

?

@kamaswe3763

Жыл бұрын

Hey, am a bit lost, but do you season it before doing the mercury test or totally not, and just mercury test is enough?

My mom showed me how to do this when she was cooking. I kind of forgot about it and have little patience. However, all the non-stick options are like you say. Not optimal. Going back to my stainless steel. Thanks for this practical reminder.

@scoutfinch7727

3 жыл бұрын

This is me exactly. Now that I have this trick I'm going back to my stainless steel also!

@pamelav.5699

2 жыл бұрын

🌈💞🦋Mee too!

This is why i like KZread, helpful tips from helpful people.

Around 194 C (380 F). is the low end of the hit box where the Leidenfrost effect starts, a little lower if you're at significant elevation. If you have an *accurate* induction cooktop and infrared thermometer, knowing this will save you a considerable amount of time in prepping + checking the pan.

@leftistmustgo5445

Жыл бұрын

exactly the info I wanted to read THX

@ceeyum

Жыл бұрын

With all due respects... your tip on the temperature, for the Leidenfrost effect (full marks to you for getting the phenomenon right), is a blanket answer and not entirely true... and more specifically the "Leidenfrost Point" is not *one* numerical value based on which someone can decide the higher value... it depends on multiple factors such as: - which liquid, its base temperature, its boiling point and the liquid's inherent pressure - which metal, its thermal conductivity, the surface tension and the heat capacity of the metal - further external factors such as air pressure, room temperature, and impurities in the liquid, metal or air - affect the temperature value - I am leaving out elevation, since it is covered by a combination of air pressure and room temperature For example, numbers I can remember at the top of my head, from when I was an undergrad, are: - water on Steel: above 194 Celsius - water on Aluminium: above 210 Celsius - water on Iron: above 600 Celsius - elemental liquid mercury on Gold: above 1100 Celsius All that scientific mumbo-jumbo apart, for the purposes of layman cooking, I believe prepping and checking the pan is possibly the simpler way forward; no-frills, more spartan and one can cook whether they own the place, at a friend's garden party or during an off-road hike.

@ianstorey1521

Жыл бұрын

Do you have a recommendation for a infrared thermometer? I am not sure if this will interest you but I have an induction stove. My stainless steel pan has a layer of what appears to copper at the bottom, presumably to interrupt the field from the stove and improve the heating.

@elisas4434

Жыл бұрын

I still can't get this to work at altitude! I live at about 6500 feet elevation.

MIND BLOWN! Thank you! I’ve been walking around with this question for years!

I've been cooking for over 35 yrs and I just learned something new! Thank you!

Thank you for this! I’ve replaced most of my skillets/pots with stainless steel (you would not believe how many Paul Revere brand ones I find at the thrift shop!) because I was tired of “non-stick” being a money hole. You’re right, it doesn’t matter how you treat it, you’ll have to replace it after a year or two. So thank you for this trick, I can’t wait to test it when I cook again!

Thank you so much for this information. I have struggled with stainless pans for my adult life. You made it very simple to understand how to change my relationship with my pans. You are the greatest. Thanks again.

This may be the most useful kitchen tip I've ever found. Thank you so much!

Hello! Excellent advise! I had an old stainless steel pan that I thought was gone. I washed it and tried the water test out. I had fried eggs this a.m. that did Not stick!!!! Thank you!

@peetsnort

3 жыл бұрын

I'm going to try it out now as I'm using the steel one from the last decades

@gailremp8389

3 жыл бұрын

It is True..goid advice can come from many different sources. I take what I can get not to mess up my pans these days.

Great video! I just bought one of these to replace an old non stick pan. I got a great deal on it but wanted to make sure I used it correctly. Thank you now I’ll be able to cook anything in it.

Brilliant, thank you. I am researching buying new pans and every non stick one has negative comments, so decided stainless steel but was worried about sticking as I have a saute one and food sticks. Now I know what to do. Great tip, thanks.

Pancakes used to be torture to try to make. This trick actually works and I can make pancakes in peace again!!! Hey thank you!

@HoldMeForever

3 жыл бұрын

@@dante8227 didn't you watch the video? Dafuq is up with you?

@insertcognomen

3 жыл бұрын

get a griddle pan/grill thing for griddle cakes...but i think most of them come non stick. actually don't/didn't george foreman grills use teflon and aren't they high temperature?

@kenkoza873

3 жыл бұрын

@A Light in the Dark gee thanks. That's my problem

@anneread7585

3 жыл бұрын

@A Light in the Dark Exactly what my mother always told me. The difference is that with pancakes you get to eat your mistake while you do better with the other ones!

@noblumoon

3 жыл бұрын

@A Light in the Dark my first is always a bit messy, the rest turn out perfect. I will try this water drop method to see if the first one can be perfect😃

You amazing young lady, I'm nearly 60 and you've taught me how to use my stainless steel pan! Thank you 🙏🇦🇺

Thank you for posting this, I tried it twice now and it actually works!

Thank You, your the first one that gives a helpful review on stainless steel pan . . .

Thank you for sharing this with us all! I have a Stainless Steel Pan, and I was ready to throw it away because I didn't know the right way to prepare it! Thank you again!

Thanks for your kind suggestions.

Thank you so much for the key detail. I always never wanted cancer and did know it was about the temp on the anticorro, but I never knew the "trick" which is absolutely vital to not overheating!

Amazing! It's so great to see someone talking right and clear about non-sticking pans and stainless-steel pans

Your great grand mum was a scientist. The fluid dynamics kind.

@aungshein1860

3 жыл бұрын

Probably, thermo-fluid-solid dynamics

This is the first time I’ve seen one of your videos. Not only is your video informative, but you are absolutely beauty and your voice is lovely - so relaxing.

Hello from Australia! Thanks for this info and your way of presenting is so lovely! Thanks

I have had a stainless steel pan for over a decade and had scarcely used it due to messy cleanups, now thanks to your good advice I have put it back to use.

Thank you so much for the nonstick tip/teaching! Love it and my stainless steel pans 😃💕

This is great! Thanks 😁👍 I have seen people do this, but no one has bothered to explain exactly what to look for. Now I know!

Started living on my own now and it is my first time cooking. This really helped me alot. Thank you!

I am amazed. I never even heard of this before. Thank you so much for enlightening me!

Thank you Sister for taking the time to share with us. Water drops test. Thumbs up. Your voice kept me listening till the end. Captivating video on non stick. Respect to you. 🇹🇹🙏👍

Will definitely try this tomorrow. I love our stainless cookwares, been using them for 22 years, still looking brand new.

Wow I use the water drop test but didn't know and was never told how to judge the precise temperature by looking at the way it reacts. Thank you for this.

I never heard of this - I'll have to try it - 4 months later - this actually works! I have beautiful stainless steel pots and pans that I rarely use due to the sticking problem. The works perfectly! I wish I knew this 30 years ago! Thank you!! 😊

Thank you so much for the video!!! I just want to say that in my family we’ve thankfully had the same stainless steel pots for about 30 years. So...you gotta love that material! There are scams though, so do look for amazing reviews that have told you it doesn’t rust to make sure what you’re getting is fully stainless steel (I’ve been there)

Brilliant. The voice of experience. Thankyou

Surprisingly interesting. Enjoyed the video.

Oh my god!! This is so helpful!! I’ve never seen a video like this!! Thank you so much for sharing

@kingmufasa8929

3 жыл бұрын

God? Do you need anything? You called Him😒

@davidaustin6962

3 жыл бұрын

@@kingmufasa8929 ikr!

A+ tip and cheers for inserting your own timecode breakdown.

Bless your heart. I needed to know this. I knew about that non-stick garbage for years but didn't know about this.

Ok I’m back to say, I tried this today when cooking my crepes and it worked perfectly! Best video 😄

Thank you. I just switched to stainless steel because of the negative health effects of Teflon. I had no idea! Anyway it made me very happy to find this video 😊 I can’t wait to try this.

Can’t wait to try this out on eggs, which is always a chore to clean! 🙂❤️ UPDATE: So easy, even a caveman can do it! 😁 This worked flawlessly on my sunny-side-up eggs...no sticking at all. Thank you! I’m giving you and your great grandmother a big imaginary hug. 😘

@MsDropofrain

2 жыл бұрын

SO did you cover your pan with the lid for a minute or two? how did the eggs look afterwards? Not sunny side up anymore?

@therealunclassified

2 жыл бұрын

I use butter.

@BM-ef5fh

2 жыл бұрын

@@MsDropofrain They look cloudy side up but; WHO CARES ABOUT THE LOOK, THEY TASTE DELICIOUS!!!!! 😋👍

@joegt123

2 жыл бұрын

@@MsDropofrain the secret to sunny side up is to pierce the white surrounding the yolk without piercing the yolk. That jiggly egg white that doesn't want to cook is its own layer. If you pierce it, sunny side up comes out perfect.

If you have an induction stove and a large pan (12" or larger), I would recommend AGAINST using the maximum setting in an empty pan to get it to temperature. You can warp many cheaper stainless steel pans this way (and carbon steel, no matter how expensive, even faster). Otherwise, this video is great.

I tried this and was amazed how much easier it was to clean my Farberware pan. I can’t thank you enough for this wonderful tip. I have had my Farberware pan for 39 years and used it only infrequently, preferring my PFOA nonstick for ease. Now I know how bad that nonstick coating is and find that all along my stainless steel pan was just as nonstick when used with the proper technique. Wow, than you so much!

@BlissfullyRandom

2 жыл бұрын

Wonderful, I am glad it was helpful and you quickly got the hang of it. My husband is already a master of the non-stick stainless steel pan but it took him almost 4 months of trying. Now it is like a second nature. :)

Good video... I knew this trick my self and have always used stainless steel pans, but never thought of sharing this..👍 you are saving the planet... More people should do similar things instead of depending on toxic chemicals

@cfoster6804

Жыл бұрын

If you want more people to stop using toxic chemicals you should've been sharing this tip!

Actual trick starts at 4:00, thank me later😝

@brainwashingdetergent4322

3 жыл бұрын

K, it’s later, thanks!

@jimevans4582

3 жыл бұрын

Thank you

@moniquechenard736

3 жыл бұрын

Manpreet Brar thank you

@lalsangzualichhakchhuak7175

3 жыл бұрын

Thanks a lot.

@jonjoylab1841

3 жыл бұрын

Thanknyou

I just like your positive energy.

I watched the full video as the presenter is just plain beautiful - with the voice of an angel! I do cook in stainless steel, but fry up eggs and stuff using a seasoned cast iron frying pan. It takes not even two minutes to season. I have several of the glass plates from our old broken microwaves. They make perfect covers for the frying pans, if need be. I'd never ever use any of the nonstick coated pans. As they degrade, little by little, you ingest microscopic bits of the coating. Why bother wondering if a teflon pan is "still" safe or not? Much better to use stainless or cast iron. Using cast iron can be beneficial, especially if you require additional iron in your body, as the cast iron imparts that into your system. I'd never known about the making stainless steel non-stick. I have tried it out and it also works great. Thank you!

My great grandmother called it "the right way to use a pan." That is the highlight of this video. I would definitely enjoy hanging out and cooking with you and your family lol. Great video. Thanks.

Best tip I've found after going through so many videos! Thank you!

delightful and 'i never knew that' thank you

This info is gold! Absolutely a game changer! Thanks so much! Best wishes!

I love using my stainless steel pans I bought from a restaurant supply house, the brand is Volroth. I have never had a problem with sticking. I use butter instead of oil, get my pan pretty hot. I remember teaching my dad (a pretty good cook in his own right) how to use a stainless steel pan vs a "nonstick" pan, I got the pan screaming hot, placed a steak into the dry but very hot pan, it instantly stuck to the pan as it seared, my dad freaked out wanting to move the steak immediately, I told him to wait, as the steak seared and browned, it released itself and I was able to flip the steak over, it came out beautifully! I also cook eggs, scrambled as well as fried, pancakes and pretty much anything else I want with no sticking issues.

@henryvalero9235

3 жыл бұрын

I did not understand the video instructions. Do you have to do that every single time you use a pan? Or is that just the first time you use it?

@madthumbs1564

3 жыл бұрын

You could also season stainless and use butter to cook eggs at low temperature. A good clad pan can quickly be seasoned on stove top.

@anneread7585

3 жыл бұрын

@@henryvalero9235 Every time you use it - it is all about getting the pan to the 'right' temperature, so you check each time. Probably along the lines of my mothers advice for making pancakes - the first one will tell you if it's too hot or cold. It will go wrong and then you can eat it while you cook the rest at the right temperature!

@belovingkindness

3 жыл бұрын

@@henryvalero9235 Every time. Make sure the pan is hot enough is what is most important.

@ethanalex8878

3 жыл бұрын

@@henryvalero9235 Every time you use the pan. It's about reaching the optimum temperature.

Wow! All these years we never knew this...thank U so much, you made our day! Stay awesome :)

Great video. I will try it first thing tomorrow. I watched the whole video, but love the way you bookmarked the different parts. Thanks

Charming as well as informative, thank you.

Brilliant! I've seen tons and tons of videos where people dump a kilo of oil into a pan, create and oil slick similar to an ecological disaster, heat it till the smoking point of oil and then declare it non-stick by pouring their food onto that oil slick and floating it around. I have forwarded this video to many of those experts to learn the real way to make it non-stick with minimal time and material waste. Thank you.

As an asian making fry rice frequently, I approve this.

@TAROTAI

3 жыл бұрын

You are a win-ner - Hanguk

@yotube1ful

3 жыл бұрын

Okay, uncle Roger. I see you.

@bebereyes5514

3 жыл бұрын

But did you wash the rice after?

@ernestjorda2777

3 жыл бұрын

Hardcore asians use high carbon steel woks.

@MzClementine

3 жыл бұрын

@@ernestjorda2777 that's hilarious. What? You're kidding right? No

Thanks for sharing this video! I’ll surely try this trick.

Just my new stainless pans thanks for your help Have a great day

Hey you really helped me i was fed up of egg sticking on my pan and then washing it for 10 min but ur video helped me🥰

This is amazing. I've been doing this for years and never knew why. It must have been taught to me decades ago by my grandmother but I just did it naturally and never thought of why I did it. Hilarious.

Beautiful and informative! Thank you!

@BlissfullyRandom

Жыл бұрын

Glad it was helpful!

Your presentation is excellent. Thanks for sharing. From the Philippines

I can’t thank you enough!!! This really works!!! I refuse to buy nonstick pans. A while ago, I splurged on high quality pans, but having food stick or not has so far depended on luck. I saw this video a few weeks ago and I started using your trick and I was surprised that it really works. What got my really excited is that I just, for the first time ever, seared some salmon successfully without the skin sticking to the pan and the flesh falling apart trying to unstick it. I used your trick and the salmon seared to perfection and the skin came out nice and crispy and didn’t stick at all. Thank you a ton!!!

Good for you -- EXCELLENT video! I have known this for years, but am still trying to convince my kids and my sister to opt for stainless for all the reasons you mentioned. I think they're somehow still drawn to the 'mystique' of seasoned cast iron, whereas I just hate the weight of it, the fussiness of the preparation, and the difficult care. Stainless steel for me ANY day!

@rogermcgowan2247

2 жыл бұрын

Commercially, it's faster to sauté any stainless pan with a green onion or most onions the acid leaves a film that makes the pan non sttick, discard the onion and then use your pan....

@Danielle_1234

2 жыл бұрын

Why not both? I use both and cast iron makes the best sear, so great for meat like steaks.

@aspinallsandy4810

2 жыл бұрын

@@Danielle_1234 yes I have both, and also prefer steaks done in cast iron skillet,

@Iconoclast1919

2 жыл бұрын

A good compromise is carbon steel. It's much lighter but has the benefits of cast iron, like holding heat really well for searing. All pans, including stainless steel, can and should be seasoned. I highly recommend to watch the video by the Chef Helen Ronnie titled "Pan Secrets Chefs Don't Tell You. In addition to the rule this video teaches using the drops of water, you will learn the secret to all pans producing good results and have a huge advantage when you're cooking! Helen Ronnie is a joy to watch and imparts such huge amounts of knowledge. I really highly recommend her videos and actually conducts experiments to give the best possible information and outcomes.

@rhiethreal

Жыл бұрын

Cast iron skillets aren't that heavy if you get an older one. Newer ones are made to be easier to make in an automated factory, so they are thicker, rougher, and heavier. That's why antique cast iron skillets often sell for more than brand new ones.

Thank you so much for Grandma's trick.

Great explanation, works well. Thanks

This is great advice for making stainless steel pans non-stick for some things, but... other things require low heat, or ripping-high heat. I love my carbon-steel and cast-iron for this reason. How about a video on those?

@codybanks9944

2 жыл бұрын

Pro Tip for Stainless: Once it's to temp, add your fat...Bacon Grease, Lard, or Avocado Oil...then turn temp down to LOW and cook whatever you want, it won't stick once the FATS have gotten into the Heated Stainless Steel. Acidic foods eat away that precious coating in Cast and Carbon pans. So, Stainless is great to have as well. I also like the "added" flavor my Iron and Carbon pans give to certain foods.

@mightypharaoh7586

2 жыл бұрын

@@codybanks9944 As long as your seasoning is good then acidic foods wont do anything to it. You would have to boil acidic liquids in your pan for a wile before it takes a good seasoning off. Baking soda also helps with neutralizing acidity. and it doesnt add any off flavors. I do it with my tomato sauces and i find they get better tasting even.

I haven’t liked non-stick pans very much for a long time (I used them a lot when I was a young wife and mother) - I think probably because I like the browning effect (or fond) that other pans give, but also because I’ve always had doubts how healthy non-stick is. I’ve gotten used to my pans so I usually kind of feel when they’re ready, but your technique is so simple and clever that I’m going to give it a try and see if my instincts really are any good!

Many thanks for useful advice.

Thank you so much... I've been searching for a video which answers the question that you've answered especially for my eggs. So thank you so much.

Thank you so much I found this very informative and as I'm in need of a new frying pan will definitely check out a stainless steel option 🙋🏻‍♀️💖

Was trying to get rid of my non stick pans for their health problems.... thank you 🙏 for showing this trick... definitely going to buy tri ply pans now.

@josebb1734

3 жыл бұрын

Did it work

You do a good job with your videos and taught me something I didn't know. Some people just complain about everything and don't know how to use KZread

This is amazing, THANK YOU!!!! 🙌

@Blissfully Random Thanks for the Advice, Zornitsa!!! I work on copy machines and when I replace the fusers which bonds the powdered toner (colorants and resin) onto the paper with heat and pressure, you can often smell the off gassing of the PTFE used in the nonstick coating of the heat roller. Not a pleasant smell at all...one of the reasons to use the nonstick method you demonstrate or a pan with ceramic coating which I have found to also be an excellent alternative to PTFE. Thanks for a Great Presentation!!!😁👍🏻 Kudos on your English Speaking Skills too!!!

So simple, yet so very useful! Thank you for sharing. I love my stainless steel skillets and now I suspect I'll love using them even more!

@solf2000

2 жыл бұрын

Chris, I'm not in the mood of laughing. Sorry.

I watched a couple of hours of videos on stainless pans. This one was the most helpful.

Super adorable person who radiates love as she solves one of the "stickiest" problems ever!

@BlissfullyRandom

Жыл бұрын

Thank you, very kind of you to say that :)

@akesha4138

Жыл бұрын

@@BlissfullyRandom The world needs more love, kindness and caring. Enlightenment is an understanding of joy in uplifting oneself and others in ordinary activities.

Great advice. I’m going to try it next time I need to use my frying pan.

Very helpful tip! Thank you 😊❤️

@BlissfullyRandom

3 жыл бұрын

You are welcome ☺️❤️

I LOVE listening to your speech! So MUCH clearer than American native speaker…

Amazing....just what i was looking for

Ooh! The Leidenfrost Effect! It's interesting to see a practical application for it, and this is a great one. Thanks :)

@kathyspit7699

2 жыл бұрын

I’d never heard of the Leidenfrost Effect until I was using this technique to fry eggs after viewing the video and my brainiac husband told me what it was. 😉

@cameltube-vk7el

2 жыл бұрын

@@kathyspit7699 I am a what I thought was a above avg intellect only how the hell did I never recall hearing this ?? And I am a science lover......just how have I missed this jewel of an lesson\effect at 60

Young lady - you are one special and appreciated person! Thanks!

I’ve never heard of this and will definitely try it! Thank you for this video!

Great info-switching from teflon back to stainless.Thank you!!