Rhoombrp I agree on the amount of fat part, but I also believe that technique makes a huge difference in stainless steel pans vs nonstick. I think most TH-camrs try to help in that department
So with this approach, you need a pan for every omelette because each omelette sticks to the pan. “It only needs hot, soapy water and a scrubbie” means you could not continue cooking. What good is this for the home chef who only uses one pan and wants to cook his family three omelettes. This was really an ad for non-stick pans. Which, by the way, is what Jacques Pepin used in his much more technically difficult French omelette.
Ha. Thanks for the feedback. Didn’t go perfect in this video. But I’ve gotten better with practice (just like anyone watching will) & now never have them stick & use the same pan to do multiple omelettes in a row. The ones in this video just needed a little bit more butter (or whatever you use) & they also would have slipped out perfect & been able to go directly to the next one without skipping a beat.
@@JoshMuellerYourKnifeGuyCutco I suppose you could call it a good try. The problem is inevitable. And too much fat makes a greasy omelette. The chances of failure with, say, Curtis Stone non-stick is essentially zero. All that other nonsense, cast iron, carbon steel and stainless, are crap shooting, not cooking productively.
Jalapeno is second class to the pepperoncini! hahaha. This was great to know, I am really thinking about getting a steel pan. I am tired of replacing ceramic. This was a great video. Picking up a spatula, too; thanks to this vid. Great technique. Nothing worse than raw eggs in the middle, broiler idea is just brilliant. Well done, Sir.
Thanks. Check out our products at my website at www.SharpJosh.com ... search item #1755 for the spatula and check out the “cookware” section to see our steel pans.
I think those spatula tips are silicone, not rubber -- they'd melt, whereas silicone is good to at least 400F. The OXO brand of silicone spatulas/pancake flippers are good to 600F. More than enough! ;-) Thanks for the lesson...will try that myself as I also use stainless-steel cookware for eggs/omelettes (and everything else, really as ALL my cookware is stainless -- a set of Anolon "Nouvelle Copper Stainless" -- I prefer stainless over the hard anodized aluminum stuff). -- BR
I am genuinely surprised by the perfectionist behaviour from some of the TH-cam foodie community. Otherwise, putting omelettes under a broiler sounds like an interesting idea!
Dreamy Jack it’s actually quite helpful (using the broiler). And everyone is entitled to their opinion. Amiee and I aren’t chefs. Just everyday at home cooks like most of the world! And we have no desire to be perfect - cuz who’s actually ever really perfect right?
looks good, love omelets myself. I'm sure you've heard this since it's 2020 and your vid was in 2017.. But just received some new pans myself today and spent the day seasoning em, that might help with the omelet production. good luck, enjoyed your video.
anybody explain why it stuck? i tried making my omelet. I used the mercury ball test....before i added Avocado oil. However it smokes quite quickly.....which i was told in another guide means its too hot. But if I turned the heat down.....the mercury ball test don't work. Long story short, I had a pan that stuck slightly like his skillet in the video
In my video I didn’t use enough butter in the pan which is why there was a little stickage. This could also be because the pan wasn’t hot enough. Avocado oil is a high heat tolerant oil so if it smokes it is too hot. That said you should be able to get the water test to work (which is hot enough) without it being so hot that the oil smokes. There is a happy medium. Keep trying & you’ll find it.
I spent months experimenting with the mercury ball test plus a lot of other ideas promoted on TH-cam. The ball test got the pan way to hot. In the end I found that heating the oil - any common cooking oil - on medium heat to the point where the oil flows in ripples was the right temperature to add the eggs. Later I found that whether adding oil after heating the pan or whether adding the oil first and letting the pan and oil heat together produced the same results for eggs. Let me close by saying that it seems that what works for me might not work for others. I don't understand it.
Bruh, all you gotta do is turn the heat down once the liedenfrost effect starts. I lift the pan up, lower the temp, add my oil, then add the egg in the pan. I've never had a problem, and I just started using stainless steel a month ago.
No need to apologize. Some will like it. Some won’t. That said I hope this was helpful for you!! That’s ALL that matters to me. Thanks for the encouraging words 😎
Might want to delete this video and keep practicing. When you finally get it right, your pan will have nothing in it but some fat/oil when you're done. You'll be able to wipe the pan clean with a paper towel and call it a morning.
Bill Bagshaw with electric stoves the process is the same. You just have to watch that the heat doesn’t get too high. And be sure to use the heat tests we share in this video to tell if it’s too hot, too cold, or just right. th-cam.com/video/eosBaG7RjZ4/w-d-xo.html
Alvin Scott we use a local brand made by central market here in Austin, TX. www.heb.com/product-detail/central-market-organics-unrefined-virgin-coconut-oil/1297610
They both stick. Stainless Steel requires more oil. Carbon Steel requires less. Both need to be season. Stainless Steel requires seasoning every eso often as it looses it. Carbon Steel and Cast Iron are better as the oil seasoning creates a fairly durable nonstick layer. Just like in the Chinese Woks.
Terrible Omelettes.... It stuck to the pan. Not to mention the spelling...! You don't cook Omelettes in the oven. An omette should take 30 seconds in a hot pan.
left ear was enjoying this one
Thank you for sharing this wonderful knowledge! That bit about the broiler fluffing up the eggs is priceless! I can't wait to try this!!
Nancy Chester you’re about to be the most popular omelette maker on the block!
6:40 completely destroyed that omelet .. LMAO as the video is all about how Not to make a sticky omelet :D
Rhoombrp I agree on the amount of fat part, but I also believe that technique makes a huge difference in stainless steel pans vs nonstick. I think most TH-camrs try to help in that department
I had no idea! Thank you!
Glad it was helpful for ya! 🍳 😊
Nice tip about using the broiler. Thanks!
Happy to help. Broiler is a game changer! Enjoy 😎
Need to use more butter and also use a metal dome to finish the eggs instead of the broiler. It will be fluffy and moist and enhance the flavors.
dudosmokokos thanks for the suggestion. Looking forward to trying that out!
So with this approach, you need a pan for every omelette because each omelette sticks to the pan. “It only needs hot, soapy water and a scrubbie” means you could not continue cooking. What good is this for the home chef who only uses one pan and wants to cook his family three omelettes. This was really an ad for non-stick pans. Which, by the way, is what Jacques Pepin used in his much more technically difficult French omelette.
Ha. Thanks for the feedback. Didn’t go perfect in this video. But I’ve gotten better with practice (just like anyone watching will) & now never have them stick & use the same pan to do multiple omelettes in a row. The ones in this video just needed a little bit more butter (or whatever you use) & they also would have slipped out perfect & been able to go directly to the next one without skipping a beat.
@@JoshMuellerYourKnifeGuyCutco I suppose you could call it a good try. The problem is inevitable. And too much fat makes a greasy omelette. The chances of failure with, say, Curtis Stone non-stick is essentially zero. All that other nonsense, cast iron, carbon steel and stainless, are crap shooting, not cooking productively.
In his defense, he only put cooking omelet in a stainless steel frying pan. I say he accomplished that. Kudos to a great looking omelette.
:D
Jalapeno is second class to the pepperoncini! hahaha. This was great to know, I am really thinking about getting a steel pan. I am tired of replacing ceramic. This was a great video. Picking up a spatula, too; thanks to this vid. Great technique. Nothing worse than raw eggs in the middle, broiler idea is just brilliant. Well done, Sir.
Thanks. Check out our products at my website at www.SharpJosh.com ... search item #1755 for the spatula and check out the “cookware” section to see our steel pans.
Jacque Pepin would have to avert his eyes on this one. Broiler-Really?
'mise en place': to have all the cooking ingredients and equipment ready.
Truth
I think those spatula tips are silicone, not rubber -- they'd melt, whereas silicone is good to at least 400F. The OXO brand of silicone spatulas/pancake flippers are good to 600F. More than enough! ;-)
Thanks for the lesson...will try that myself as I also use stainless-steel cookware for eggs/omelettes (and everything else, really as ALL my cookware is stainless -- a set of Anolon "Nouvelle Copper Stainless" -- I prefer stainless over the hard anodized aluminum stuff).
-- BR
Bill Redding awesome. Glad this was helpful. Looking forward to hearing how it works for you!
So far, so good. No sticking...even eggs. :-)
-- BR
I am genuinely surprised by the perfectionist behaviour from some of the TH-cam foodie community. Otherwise, putting omelettes under a broiler sounds like an interesting idea!
Dreamy Jack it’s actually quite helpful (using the broiler). And everyone is entitled to their opinion. Amiee and I aren’t chefs. Just everyday at home cooks like most of the world! And we have no desire to be perfect - cuz who’s actually ever really perfect right?
looks good, love omelets myself. I'm sure you've heard this since it's 2020 and your vid was in 2017.. But just received some new pans myself today and spent the day seasoning em, that might help with the omelet production. good luck, enjoyed your video.
Thanks & good luck to you with the new set.
anybody explain why it stuck? i tried making my omelet. I used the mercury ball test....before i added Avocado oil. However it smokes quite quickly.....which i was told in another guide means its too hot. But if I turned the heat down.....the mercury ball test don't work. Long story short, I had a pan that stuck slightly like his skillet in the video
In my video I didn’t use enough butter in the pan which is why there was a little stickage. This could also be because the pan wasn’t hot enough. Avocado oil is a high heat tolerant oil so if it smokes it is too hot. That said you should be able to get the water test to work (which is hot enough) without it being so hot that the oil smokes. There is a happy medium. Keep trying & you’ll find it.
I spent months experimenting with the mercury ball test plus a lot of other ideas promoted on TH-cam. The ball test got the pan way to hot. In the end I found that heating the oil - any common cooking oil - on medium heat to the point where the oil flows in ripples was the right temperature to add the eggs. Later I found that whether adding oil after heating the pan or whether adding the oil first and letting the pan and oil heat together produced the same results for eggs. Let me close by saying that it seems that what works for me might not work for others. I don't understand it.
Bruh, all you gotta do is turn the heat down once the liedenfrost effect starts. I lift the pan up, lower the temp, add my oil, then add the egg in the pan. I've never had a problem, and I just started using stainless steel a month ago.
Sorry for the 79 $%!@# who thumbed down free advice given kindly. Geeeeeeez!
No need to apologize. Some will like it. Some won’t. That said I hope this was helpful for you!! That’s ALL that matters to me. Thanks for the encouraging words 😎
Is there a link to pan?
You can see our full collection at www.SharpJosh.com -> click menu -> click cookware
Thank you 👍.
Noel Townshend our pleasure. Let us know how it goes!
2nd pan had burnt bottom. Maybe you should have seasoned your stainless steel pan.
The heat needs to be hotter. Both of these stuck.
Might want to delete this video and keep practicing. When you finally get it right, your pan will have nothing in it but some fat/oil when you're done. You'll be able to wipe the pan clean with a paper towel and call it a morning.
Agree
I only use stainless steel pans!!!!
Smart!
What brand frying pans are you using? Thank you
CUTCO is the brand - you can see them at www.SharpJosh.com
That just goes to show you with enough oil anything is possible!
M Ladd We used very little in this one. Just enough to cover the bottom of the pan.
This guy looks like a rabbi.
How does it work using an electric stove vs gas stove?
Bill Bagshaw with electric stoves the process is the same. You just have to watch that the heat doesn’t get too high. And be sure to use the heat tests we share in this video to tell if it’s too hot, too cold, or just right. th-cam.com/video/eosBaG7RjZ4/w-d-xo.html
Didn't use enough butter/oil and not hot enough
Well, can you cook pork in it?
For sure
ew
What brand of coconut oil do you use?
Alvin Scott we use a local brand made by central market here in Austin, TX. www.heb.com/product-detail/central-market-organics-unrefined-virgin-coconut-oil/1297610
Thanks! I'll give it a try.
They both stick. Stainless Steel requires more oil. Carbon Steel requires less. Both need to be season. Stainless Steel requires seasoning every eso often as it looses it. Carbon Steel and Cast Iron are better as the oil seasoning creates a fairly durable nonstick layer. Just like in the Chinese Woks.
Fail! That omelet stuck.
Not very good T cooking omelette
lol! You failed miserably. Sorry. Use the water test.
Most ridiculous omelette video ever.
ok, now... moving along....
lol he started with two, and ended with one. baddddd
actually we just didn't show the 2nd one BUT they both came out great!
NaaaaH.... Not very lucky with this one dude.... And you must seasoning your steel-pan first...
Terrible Omelettes.... It stuck to the pan. Not to mention the spelling...! You don't cook Omelettes in the oven. An omette should take 30 seconds in a hot pan.