How to Use a Stainless Steel Pan, Without Any Sticking
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- เผยแพร่เมื่อ 31 ธ.ค. 2020
- Stainless steel pans aren’t just for professionals! It’s easy for a beginner or intermediate home cook to use a stainless steel pan without food getting stuck to it. And unlike nonstick pans, you can use them for recipes that call for very high heat, like when you’re searing meat, blistering vegetables, or doing a quick stir-fry.
Misen’s Stainless Steel Skillet has professional-quality construction & heat retention, at an honest price you’ll love: misen.com/products/stainless-... - แนวปฏิบัติและการใช้ชีวิต
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I like the simplicity and quickness of this video
I bought three sizes of these pans. I've had them for about two weeks. They are very nice pans! Love.
Great instructions. Thanks!
My wife and I just ordered one today! I'm so excited to try it out. Thank you for the tips.
Thank you!
I tried this, works beautifully.
These are great instructions for any type of pan, Thank you!
Great effective video, just got my first stainless steel misen pan and it works great.
I bought two or their carbon steel pans. Holy Moses, those things are well made and heavy. IF you're on the fence or on a budget and need good cookware, get one of these pans. They're finely crafted and you won't ever have to replace them. Aluminum wonder coated pans will wear out in a couple of years and need to be replaced, these pans won't. They'll do anything you ask of them, cook acidic food like tomatoes, wine reduction and adding vinegar to your cook. They'll bounce in and out of the oven and come through like a champ. I so want one of their stainless 2 quart saucier pans.
Edit: I'm referring to their STAINLESS steel pans, not their carbon steel wonders. Misen makes very good cookware. For the most bang for your buck, (durability, quality, price, ease of use) I'd go with the stainless Misen pots and pans......
Yeah I use DeBuyer CarbonSteel pans, works the same way. Very happy with those. The production of Teflon is horrible for the environment and for your health.
I prefer Demeyere Proline. Much better in all ways.
My issue with SS skillets is the amount of cooking oil needed to cook anything. It adds calories and it splatters all over. So I use cast iron and a thin wipe of oil. Problems all gone.
What they fail to mention is that you NEED a quality, seamless pan for this to work! The cheaper pans with the separate, attached bottom heat so unevenly that they never quite get that "non-stick" like effect.
Thanks. I'm off to the bank.
True, that
But why? I thought that an attached thick bottom is good for stable temperature
@@A-Wa no, they heat up unevenly and tend to have a lot of varying hot spots
@@that-avr-drummer Always depends on the quality of the pan. Attached bottoms can be very high quality, like the Demeyere saute pan with a thick, expensive copper layer that spreads heat very very evenly
I am crazy about my Misens. Knife and pans.
I've yet to see anyone on TH-cam fry an egg in a SS pan using only oil, that the egg doesn't end up with a dark, crispy. over cooked bottom. I know some people like their eggs done that way, but I prefer a white bottom on my eggs.
for the wok, even after it cools down after you lubricated oil to the wok, it's still non stick. By that you don't have to worry about overheat oil.
thankyou i needed this lmao
Apartment rental only offers an electric range. First the electric burner needs to get hot, then the pan, then the oil. I’m amazed how long it can take to get hot enough for the egg demonstration here. I’ve had an egg, no stick but never slide without help from a spatula…
Does Misen have a UK presence?
I got it 👍
I forgot what name of physics effect is but the explanation is that the water suddenly become steam so stops transfering the heat to the upper drop of water.
Leidenfrost effect
Since many of us use IR thermometers, what is the temp of the pan when ready?
IR can not be used to measure as the reflection coefficient makes it tricky to measure on reflective / shiny surfaces like stainless steel...
@@GusMendoza7 Ha, Thanks, found that out the hard way :)
@@youngdcfa thank you!
Thermoworks makes a surface thermometer if you want to spend the money
IR thermometers don't work on bare stainless pans but they do work on oil that you put in the pan.
I like to start cooking in the 250-300 F range.
My d5 all clad takes 5 minutes at medium heat (1 notch past medium) on a electric stove. Whats up with that?
Your electric stove is probably not hot enough. Not all stoves are made the same.
Yumm
How do you clean the pan after cooking in it?
Let it cool.
Wash with dish detergent.
Baking soda is the best cleaner to use on a stainless pan. I soak my pans in plain water. Then dump the water and sprinkle the baking soda. Scrub with a textured, non scratch, sponge. Rinse. Done. Perfect.
Baking soda and hot water
do you need to season the stainless steel pan?\
No
My olive oil smokes when I pour it into the heated pan. Do I need to use an oil with a higher smoke point or is the quality of my olive oil not the best for this kind of cooking?
Yeah olive isn’t the greatest for this.
Try avocado oil as an alternative. It has a smoke point of about 520 deg. F.
You can cook perfectly fine in olive oil. Olive oil being unsuitable is something from the past when it had bits in it that turn unhealthy. Nowadays olive oil is fine to bake in. I always use extra vergin, lovely taste.
Did I feel that this has aluminum also is it mixed with the steel, cuz if that's the case then we're cooking with aluminum
It's not an aluminum alloy. The cooking surface is wholly stainless steel. It's 2 layers of aluminum enclosed by 3 layers of stainless steel. That's why it's advertised as 5-ply, which is excellent.
But I want it to be non-stick without adding oil or grease. Seasoned carbon steel instead of SS?
To get a CS pan nonstick it needs pre and post seasoning, as well as a bit of oil for the cooking. SS only needs it for the cooking, so less maintenance and oil used.
I bought non stick pans snd it says dont have threro thid that. But after fine reaserch it has new chemicals just as bad that keech in food at certain degrees and that degree goes down the longer u use it. Either be lazy to oil a pan like this for 10 mins to make non stick. Or buy 50 non stick kit but just know you might spend 8 years of your last days with dementia or Parkinson
My instruction booklet says to never preheat any cookware of stainless steel. Why?
Because it is wrong, maybe? I use stainless steel pans and without preheating they would be useless.
@@kinglear5952 I know. The world is so backwards when it comes to pans for some reason.
@@kinglear5952
I use stainless steel a lot, too, and I always preheat.
I just bought a SS pan and directions say NOT TO PREHEAT !!! crazy world !
@@ImForgivenToo ikr wtf!!
So oil must be used for non stick?
All pans need oil
@@ortzinator I use Misen nonstick pan for cooking eggs. I just heat till ready and crack my egg. No oil or butter. Turns out perfect every time. No mess either. I even flip egg over. I also have cs pans, too much maintenance. Ss is awesome too.
SS needs oil for cooking, there is no getting around it.
Carbon steel and CI maybe less so, but that's after you get it seasoned.
That said he only used a tiny bit of oil and once the oil got heated it coated the pan
Are you supposed to season your pan before all that?
Nope.
@@TheBlaze4000 nice
Does this apply to carbon steel too? I have issues sticking with my carbon steel and I seasoned it properly
Most probably does, Derek!
CAN I MAKE A PAD THAI RECIPE IN IT ❓️👀
Great instructions. Though that fried egg was burnt real bad in the bottom LOL. maybe personal preference? 🤷🏼♂️ I like my fried eggs to be gently brown on the bottom, whites like jello and just barely fully cooked.
Just drink it , don’t cook it
I like mine the way it's shown in the video!
☺️
That was just starting to get a good level of crispiness on the bottom! Check out the crispy egg tutorial by Frank Prisinzano here on TH-cam and be ready to have your whole world change.
wait so i have to use oil every single time i cook? That sucks.
Poor stomach.
I tried this, still eggs are getting sticky
Hello, the ball of water danced in my pan for over 1 minute, but as soon as I put oil in, the whole kitchen smokes full because it is much too hot to fry, but if I make less heat, the water ball evaporates, what am I doing wrong ?
@@MisenKitchen You are a very helpful concern, clearly. I am just learning the arcana of all of this and what you have said reinforces what I'm learning from my own experimentation.
Perhaps your pan isn't heavy enough?
Too hot and too cold. Also try a high smoke point oil like vegetable,canola, or peanut oil
Hello, after months of testing and trying I finally found the cause and the solution to my problems. i don't have a gas stove but an induction stove that has 10 levels (no temperature setting), i measured the temperature directly on the pan with a high temperature sensor, the water ball dances in the pan at around 180-190 degrees Celsius. At level 5 after 1 minute, but the induction stove keeps increasing the temperature, up to over 200 degrees, even if I set the level lower (3 or even 1) the temperature goes higher and higher, only a little slower. the next problem was the oil in the pan and the protein in the food, if my pan got too hot everything stuck to it immediately, if my pan wasn't hot enough the egg swam under the oil, and stuck to the pan again.
the final solution was butter, normal butter instead of oil. butter is an emulsion made of fat, water and protein , so the protein of the egg does not dislodge the oil but floats on the emulsion. it worked with everything now, regardless of whether it was eggs or chicken breast and at what temperature.
if someone has sticking problems with food containing protein, just try butter on medium heat, regardless of whether it is gas or induction, regardless of whether use an iron or stainless steel pan.
sorry for the bad english, i'm from germany 😋
@@tonidi984 Amazing writeup, thanks!
What if you don't want to cook with oil?
That might be hard on a stainless steel pan. Once the pan becomes hot as indicated in video, you can potentially try adding a bit of oil and using a paper towel to spread it out across the pan and remove the excess oil.
Then use butter.
Different pans for different uses. Non-stick for this.
@@exxekhan lets mention we need Lower temperature for butter, water bead temperature would burn it
@@slavek033 Unless we're going with clarified butter or ghee.
For anyone not in the know: Clarified butter is when the water and milk solids - the part of butter that burns at lower temp - in melted butter have been strained out leaving pretty much pure, rich, butter flavored oil. Ghee is clarified butter that has been heated longer to brown those milk solids before they get strained from the oil therefore infusing a browned butter sort of flavor and a little darker color to the oil. I clarify butter at home as its pretty easy and costs so much less than buying it already clarified (16oz of butter yields about 12-13oz clarified butter and is around $2.50 while the same 13oz of pre-clarified is $13). I find it especially good for egg frying and also browning up the roll for my breakfast sandwich among others. Sautéing veggies in clarified butter or ghee brings out some wonderful flavor as well.
2:30 Incorrect way to put that meat onto the pan. Should be going away from you, not towards.
Riveted handle? So stone age.
I would sell my sould for a gas stovetop
Aaaaand still sticks.
If you're cooking proteins like meats and fish, you'll also have to dry them out with a paper towel.
Bullshit. I just tried it for eggs, this doesn't work at all.
It totally works.