"this egg is burnt" -- proceeds to show a beautifully golden, crispy egg

@pengsman

2 ай бұрын

immediately stopped watching after that

Not gonna lie, the burned egg is how I like it…brown and crispy on the bottom. Lol. And it proves your point that technique should be specific to the food you are cooking rather than overly broad rules. Plus, it’s fun to learn over time even if you mess up.

@tomwadek

9 ай бұрын

I like them too. A little crunch lol. Thanks for watching. Cheers!

@zbutler111

8 ай бұрын

I was going to say the same thing. You started by talking about a world that isn't black and white. Your "burned" egg was perfect in my mind.

@Visitkarte

8 ай бұрын

The only way I like my eggst sunny side up - always crispy brown edge or it’s not worth the effort, if you ask me. Also need to bathe the upper surface with hot oil or butter. Mmmhhhh…

@valdoespana1979

4 ай бұрын

Yes but like he said sometimes you don’t need to set off smoke alarms this video is awsome thanks

My method: 1. Turn on burner 2. Take my time gathering butter, utensils, and eggs 3. Add butter to the pan 4. Wait for butter to melt 5. Notice bubbling 6. Add eggs Fin Like this gentleman said, there is no right or wrong way. Its trial, error and experience. I started with cast iron, then carbon steel and now stainless. They're all similar, but they're also all different. The first time will be frustrating, but it'll get easier as you go forward.

Just found your videos…I love the fact that you don’t just give opinions, but you give evidence. You also encourage people to think, and use their senses to learn, rather than chanting a mantra. Excellent work!

@tomwadek

8 ай бұрын

Thank you, glad you’re enjoying the channel.

This is EXACTLY what newbs like me need to learn how to adjust appropriately the SS pan and different foods. I hope this vid gets more traction, very useful and answers all the questions I have been having since trying to cook. Thanks! Cheers from Sweden

@tomwadek

5 ай бұрын

Glad it was helpful!

with stainless put a patty of real butter in the cold pan. turn the heat on about half way between low and medium (on gas stove) roll pan till but is melted and covers to bottom of pan. wait still the butter starts sizzling lower heat a tiny bit gently slid egg in it should skate around really easy you may have to try a time or two to get the hand of it but it has to be real butter not margarin. i recently purchased a carbon steel pan and absolutely love it. treat it the same way with the slow heat till butter sizzles then in with the egg no stick at all

I think you are missing key information about the Leidenfrost Effect. The temperature range (for water) is quite large and you actually did reach the lower end of that range in your final example, just not the upper limit. To form the "mercury bubble," it does require a higher temperature. However, a cook may subsequently lower the temperature to a point below that which was required to form the water droplet and still maintain this effect. Emory University did a study and found that the Leidenfrost point of water on a pan remained stable all the way from 240 C (464 F) down to 140 C (284 F). As you pointed out, eggs like to cook and release at a range of 162 - 176 C (325 - 350 F), well within the range for this effect once a droplet has formed. And, since SS pots and pans have high thermal conductivity (quick-reacting), you won't need to wait long for the temperature to stabilize at a lower, and ideal, temperature for eggs (for example). So while a beginner might have it too hot, they can still use the test as a guide and simply lower the heat once a droplet has formed to have less crispy eggs. So this is still a useful technique to help guide SS users to find a good non-stick method of cooking with SS.

@poprocks338

2 ай бұрын

Seems like he made that exact point with his last example- he pre heated the pan and then dropped the temp before putting the egg in

You can also use Bon Ami or Bar Keeper's Friend to easily scrub out the burned oil on the Stainless Steel or Carbon Steel cookware

Thanx for this video, I just bought a stainless steel 4 days ago...have yet to try it and was looking for exactly this type of info.

@bigredgreg1

9 ай бұрын

Come back later and give us your experience. 👍

@tomwadek

9 ай бұрын

No problem! Congrats on your new pan, and keep me posted. Cheers!

Great video. Stainless steel regularly whips me as I tend to let it get away from me. It's very frustrating when I feel very confident with my cast iron and carbon steel.

Remarkable video! Thank you!

@tomwadek

4 ай бұрын

Thank you, Glad you enjoyed it!

Thanks for the video. Very informative. I never use stainless steel to cook eggs. I love using stainless steel for meat where I’ll be making a sauce or something I’ll brown on the stove then place the whole pan in the oven.

@tomwadek

Ай бұрын

No problem. I’m glad you enjoyed the video

I cook my eggs the same way, but when I bring the temp down I also add a little bit of butter then drop the eggs on the butter. Perfect non stick and perfect over easy eggs. Thanks for the video.

@tomwadek

4 ай бұрын

Thanks for commenting! Cheers

I put my stainless steel in the cupboard, and it works great. It holds my cast iron pan perfect .

@tomwadek

2 ай бұрын

Lol

Outside Kitchen... sweet!

What the hell is going on with that tree behind you?! LOL.

the first egg is not burnt, its perfect imo :)

Can bacon grease be used for the oil? Or butter? What kind of “oil” should I be using?

Thank you, that was very instructive. I always struggled with my eggs, using the leidenfrost and this makes it both logical and easier. In summary, don't disengage your brain just to follow a rule. Thank you for the video!

@tomwadek

9 ай бұрын

Exactly. Great way of putting it. Glad I could help. Cheers!

@lightspeedlagu

8 ай бұрын

“Don’t disengage your brain just to follow a rule.” Great quote! I might steal it. I teach maths at a university…the quote applies to maths as well.

Thermal cameras are wildly inaccurate on reflective surfaces. Especially outside. You get 2 different readings at the same temperature with the sun out compared to behind a cloud. You are measuring reflected heat. For instance at my stove in my house I get leidenfrost at an indicated 150f. It is repeatable as the conditions are always the same. So I can use it to know I am at leidenfrost even though the indicated temp is wildly inaccurate.

@tomwadek

2 ай бұрын

Great point, the camera was used as a visually for the video. Temps were also measured using a IR gun

@VideosFromKandA

2 ай бұрын

@@tomwadek I've found my IR gun to be wildly inaccurate as well, when used on an empty stainless steel pan (emissivity value of 0.59). Seems to work a bit more reliably after adding a pool of oil (at ev = 0.95). But neither way is as reliable as it was when using a dark, non-stick pan.

@DiannaUrbigkit-kr4yf

Ай бұрын

That's the way I like my eggs.

I've found that getting the pan hot is important... but I warm the pan up slowly on low heat... I add butter when pan is 250-275 and lower the heat tad bit... let the Butter melt and when the bubbles and before it begins to brown i quickly add the eggs... now with steak fish chicken... Heat the pan heat the oil then add the protein.... that definitely helps with easier clean-up

From my experience, it does need to be perfect all the time. It can be a little hotter than a calm mercury ball & it's still fine.

@tomwadek

2 ай бұрын

Great point.

You got that pan way hotter than the Leidenfrost effect when you did the first egg test. The Leidenfrost effect has quite a range, as much as 60°.

@DiddlyD-xx2ih

5 ай бұрын

I subscribed though. Didn't mean to sound critical!

Like your task about "window" temp, completly agree with that

@tomwadek

9 ай бұрын

Thank you, Cheers!

Good video.

@tomwadek

9 ай бұрын

Glad you enjoyed it, cheers!

Noticing your shirt, are you a walter tool rep?

@tomwadek

4 ай бұрын

No, good eye though.

There is a 3'rd option. One that is kind in the middle. To learn from your opinion. That's the one i'm going with.. Great video mate, thanks

Isn't it obvious though, if you don't want to burn your egg, use a lower temp? Also, I cook with Ghee, the perfect medium for me.

Brown bits equal flavor, not burnt.😉 Good advice anyways, even though we may disagree on what color the bottom of our eggs should be, lol.🤣

@sakreitz

3 ай бұрын

Totally agree. When he said way too burnt, I said... where?

@tomwadek

3 ай бұрын

I agree, I like my eggs crispy but the last video I made, everyone said they were burnt. Basically, this video just teaches you to get the results you want. Thanks for watching. Cheers

What should I do if I need to cook multiple dishes with the same stainless steel pan? Can I wash the pan immediately and bring it up to heat again? Or do i reapply oil but then burn the residue from the previous dish?

@tomwadek

5 ай бұрын

Whip away the burnt oil with a towel and add fresh oil

What is the name of the thermometer, that has an extension coming from the unit, and the other end of the extension, is taking the temperature of the pan? It is a small round disk.(on the end) that is taking the temp. of the pan. Would you know the name of a thermometer like that? Thanks P.S. Love your videos!!

@tomwadek

Ай бұрын

i don't, are you referring to flat surface probe?

@captainduggo6084

Ай бұрын

@@tomwadek Could be. I'll look into it. Thanks. Love your videos!!

hot pan not HOT pan.

I bought myself a stainless steel pan because I wanted to treat myself to a nice pan for cooking with. Safe to say, I'm still learning the nuances of cooking with it -- my poor pan is scarred. Maybe stainless steel isnt for me? I wanted something that would cook similar to a nonstick pan but that I wouldn't have to worry about degrading the coating of it. I couldn't find carbon steel, but -- is carbon steel the better option in this sense?

@tomwadek

4 ай бұрын

Stay with it. Making mistakes will help you understand cooking better. Goodluck. Cheers!

I'm carnivore so i only cook crispy sunny and scrambled eggs, steak, ground beef and patties. What pan do you recommend?

If you use Demeyere Proline, that window is massive. It's not just about the material, it's about the construction.

Anyone have luck with using butter instead of oil and not burning the butter?

Preheat on what hi med low?

@tomwadek

4 ай бұрын

medium

@jimmyjones870

4 ай бұрын

@tomwadek ty so much so I just heat it and keep doing the water till it's whatever then turn it down?

@tomwadek

4 ай бұрын

@@jimmyjones870yup, depending on what you are cooking, dial it down and wait 10-20secs then put the food in.

Buy a cheap $22 Cuisinart non-stick 8” or 10” skillet for cooking eggs. All problems solved. I still use my non-stick Commercial brand 10” skillet from 1990. Still flawless. Use stainless for everything else, minus real Chinese wok cooking. All-Clad or Viking for stainless. Done.

@ericzeigler8669

4 ай бұрын

Enjoy the micro plastics.

What happens if a stainless steel skillet is seasoned the same way as cast iron, which is to take a TINY amount of oil, rub it on the clean cooking surface, put it in an oven to 500 for a half hour, let it cool, and repeat the process 5-6 times. Would this give a stainless steel skillet a non-stick surface as it would a cast iron skillet?

@tomwadek

21 күн бұрын

The benefits would be short lived and not like ci or cs. kzread.info/dash/bejne/o4OH2rSchdTbe8Y.htmlsi=NADJ-9SqyVIe07xV

@tinetannies4637

21 күн бұрын

@@tomwadek Thanks so much!

But not level... lolz

What about letting the oil and pan come up to temp together?

@tomwadek

8 ай бұрын

You want the pan to have a chance to conduct heat first to allow the heat transfer. The pan and oil will also heat up at different rates. Depending on the oil, you may start smoking immediately before the pan really got up to “true” temps

When’s the hexclad verdict coming out?

@tomwadek

8 ай бұрын

Soon. Lol

Just me or did stainless steel look bad to use?

Tom, what's the difference between 304 and 18/10 stainless steel?

@tomwadek

8 ай бұрын

The nickel is 10% in the 18/10 and about 8% on the 304. 304 is used on wider range of things where 18/10 is used commonly on kitchenware.

Leidenfrost in German means throw your burned eggs in the trash.

@tomwadek

4 ай бұрын

haha!

What’s with the eggs already. This vid was supposed to be about pans right? And btw crispy fried eggs are delicious. Try one

@tomwadek

9 ай бұрын

Doug, eggs are good examples to use for heat control. I agree, crispy eggs are great, cook them how you like but the point of the video was to motivate you to examine WHAT you are cooking and adjust accordingly rather than use a “one size fits all approach” which I think you missed

@jaymoney9643

6 ай бұрын

This guy didn’t get the main idea of the video

Way too much work, ill just get a nonstick pan lol

I always thought the best way to cook with a stainless steel pan was to throw it away and buy cast iron that has been used forever, cooks far better, and costs 1/10th of the cost.

@dbkfrogkaty1

9 ай бұрын

Nope. Don't throw away a stainless steel pan. You will need one if you cook with acidic ingredients. Wanna add lemon or balsamic vinegar to your chicken dish? If you try that in a cast iron or carbon steel, you will ruin your pans seasoning.

@tomwadek

9 ай бұрын

Every tool has its place. Cast iron, carbon steel and stainless steel are all equally as good and shine in their own right. Cheers!

@DiddlyD-xx2ih

6 ай бұрын

​@@dbkfrogkaty1and to some of us, acidic food cooked in carbon steel or cast iron taste like metal.

@dbkfrogkaty1

6 ай бұрын

@@DiddlyD-xx2ih Yep. And you don't want that!

how to use stainless steel pans... don't, use carbon steel :)

@tomwadek

9 ай бұрын

😂

@DiddlyD-xx2ih

6 ай бұрын

No thanks. I like fond.

I think eggs just shouldn't be cooked in stainless steel, just go with non-stick.