I always taught my customers about how to prevent food from sticking by referencing a visual we all have seen, frozen flag pole plus a hot tongue, and you get stuck. It the thermal shock of the two and it does the same with cold meat and a hot pan. So the next level of preventing sticking is letting your meat warn up a bit before placing it in the pan. Same goes for eggs, let your eggs come to room temp before putting in the pan. When you put food in the pan, it should immediately stick, until it’s done and it will release on its own. If you are flipping and it sticks, you are flipping tooo soon.
Couple questions: Is there a benefit to putting food in a cold pan and letting them both come to temperature at the same time? What about frozen foods?
I sometimes let the pan heat up with salmon or bone in, skin on chicken thigh. That is really it though. Depending on the frozen food, it may be better to let it defrost (meats). Do you have a specific frozen food you often cook?
@@CameronMartiI was asking in general. Boneless skinless chicken breast and fish are both in our freezer. I typically use our Ninja Foodi but I'm overdue on updating our cookware. I'll probably mix and match pots/pans.. stainless, granitestone and carbon steel.
I’ve never attempted cooking food while it is still frozen. I’ve always heard that wasn’t necessarily safe as you risk over cooking the outer potion and the inner still be below proper temperature. I’ve always been taught to thaw everything before cooking. Let meats warm up on the counter, never direct from fridge to pan. Letting meat and pan come to temperature at the same time doesn’t creat a good caramelization (called a fawn) which is where the really good flavors come from. Always thaw first, let sit on counter 30-minutes or so to get closer to room temp, then I always pat it dry with a paper towel as the moisture will more or less steam the meat. I never use nonstick for meat, again, no caramelization, no flavor, no crisp.
heat it up until the oil starts to smoke then you put the food in, smoke means it forms a layer of polymer on top of the stainless steel and this is what creates the non stick property
Been cooking for years...always avoided these pans. But I'm planning on a cabbage bean and tomato recipe that requires a lower surface area (hence I can't use my Dutch oven le creuset) and...I think I'm keen on trying this. Likely use avocado oil for the higher heat tolerance. Glad I watched this vid. Just adds to my knowledge.
Haha they were like this when we moved in. We thought about changing them but ended up liking the way they look. The cabinets do tend to get a little smudgy though
@@CameronMarti Repaint them flat black, or a dull satin if they aren't already. You can paint the frame a different sheen than the panels like I did. Anything painted black can be a double edged sword, but the dramatic effects are well worth it. All of my appliances are black, and I even painted the kitchen walls black. I can't see ever painting them any other color.
I have that stove.👍 I'm nervous about using my good quality stainless fry pan, but nonstick pans wear out in just a few months with regular use. Ate up an Anolon and a Calphalon, will give this method a spin. Thanks for the tips.
Aye, very nice! Yeah the nonsticks wear out too quickly. Any sauteing can really be done in a stainless steel. Good quality stainless steel will last will last for a long time, and if they get a little dirty, bar keepers friend can do wonders.
This was randomly on my recommendations...for me personally I knew these tips and tricks, but the video was well made so I watched all the way through anyway. I think a lot of people would benefit from this video, stainless steel can be a bit intimidating. So here’s to you popping up on more people’s recommendations. Well done, hope your wife enjoyed her crispy hash brown.
I literally just found an 8" Calphalon pan just like that at a thrift store for $8.00.. pretty stocked 🤘🏻!! It was a little stained on the bottom. With a little Super Clean and baking soda.. and quick seasoning and it's good to go.. I'm gonna make a mushroom and gruyere omelette in the morning 😎👍🏻
I tried bacon in my Cuisinart frying pan this morning. Put the bacon in the pan THEN turned on the heat. Kept it at low heat the entire time and not once did it stick!! And because of you I got myself a fish turner!!!!
you all prolly dont give a shit but does any of you know of a way to get back into an instagram account?? I was stupid lost my password. I appreciate any tricks you can give me!
@Vivaan Hector i really appreciate your reply. I found the site through google and I'm in the hacking process now. I see it takes quite some time so I will reply here later when my account password hopefully is recovered.
You really explained this well. A lot of people spread this myth that non-sticking comes from the Leidenfrost effect, but that simply can't be true. If it came from the Leidenfrost effect, then it would work without oil, which obviously it doesn't. So the non-stick properties must come from the oil and the high temperature. What I've found is that it's really enough to get the pan and the oil hot enough once for the pan to be non-stick (i like to use a piece of fabric to coat the pan with oil everywhere). It's really enough to hit the smoke point and then take the pan off the heat again to cool off. You can then lower the temperature to whatever temperature you want and the food won't stick. It has nothing to do with the leidenfrost effect. I've read that it has to do with tiny cracks opening, when the pan is hot and closing when the pan cools down. The oil has to get hot enough to get into those cracks. Chemistry probably plays a role as well. But i've really not seen any decent science about it yet. The cool thing obviously is that you don't need coated pan anymore. Everything can be cooked well and without sticking in a stainless steel pan with the technique mentioned above. Eggs (sunny side up) work, scrambled eggs work, pancakes work etc.
Hi, would you recommend adding oil on pan cold pan and then wait for smoke point and follow the technique above? Or would it be better to reach leidenfrost, add oil and wait for smoke point and follow the technique above?
@@sparebook9642 I would first heat the pan and then add the oil. The reason for that is that it's healthier to have the oil at a high temperature for as little time as possible. Maybe the smoke point isn't even necessary. You can also look at the oil and when it starts to build those strange patterns (shimmering) then it should probably be hot enough. But if you want to be on the safe side on your first attempts then go for the smoke point and maybe use a piece of kitchen paper to make sure that there's oil everywhere where you need it to be non-stick.
@@stauffap hey I just tried it today and worked out well, here's what I did 1. leidenfrost 1.5 turn heat to lowest 2. spread reallllllll thin layer of avocado oil all over the pan (maybe other oil will work) 3. once it starts smoking, take it off the stove 4. wait for smoke to disappear and wait maybe 30 seconds to 1 min 5. while pan is off the stove, just drop your butter in as the heat should still be retained in the pan. butter will not burn too :) 6. drop your eggs in, put it back on stove, and scramble, won't stick. concept is similar to th-cam.com/video/qXEt-fhyCis/w-d-xo.html
@@sparebook9642 I'm glad to hear that you've found a way that works. Butter might have changed the result though, since with butter i've managed to make sunny side up eggs without using the method that we're talking about. Butter is an emulsion so it works differently than plain oil. So i would try it with normal oil as well to make sure your method works.
@@stauffap yeap please do, I heard it helps with preventing the butter burning but do wait for the pan to cool a little first if your pan is very hot Theres a foreign language video that did similar steps th-cam.com/video/mQrkCHo3Va4/w-d-xo.html
That could be an amount of oil situation or a temperature of the pan situation! Chinese cooking demystified just put out a great video about the best rice for stir fry that has some really good tips in it!
It's delicate non-stick pans that are scary. This one I can wash if I make a mistake and try again. I prefer to put lard or other solid fats on a cold or warm pan, and avoid the pan increasing the temperature while I scoop the fat and get it to melt off the spoon. I do like to use a lot of fat, and I get a problem if it splattering all around with most foods, except scrambled eggs.
@@CameronMarti You saved me £30 on a new pan cus I thought my old stainless steel one was useless, a comment and a bell click is the least I can do. ;)
Question: After you get the steel pan hot (having seen the 'ball of water' rolling in the pan), how do you account for the different types of food you want to cook? Eggs and steak require different heat levels, and you have to turn the heat down, right? How do you know how much you can lower the heat of the pan?
That’s a great question, because they do need different heats. If you put the oil in the pan when it’s hot, you could turn the heat completely off and the food shouldn’t stick. From there you can set the heat to whatever temp you need for the specific ingredient
The water-test phenomenon is known as Leidenfrost Effect, named for a German doctor who figured out the physical properties that make "film boiling".happen. The problem for amateur cooks is that this effect occurs at a wild range of temperatures depending on the surface properties of the pan including the seasoning. Non-sticks tend to display Leidenfrost below 212F while a steel pan usually needs 280-320F to generate the film boiling effect. But there's a significant temperature difference between seasoned carbon, naked stainless, and cast iron pans. Using a spot-reading infrared thermometer can help you determine the exact point at which Leidenfrost occurs. Find the critical temperature for each pan in your collection and write it down. Post that list where you can see it while prepping. Here's a competently produced explainer: th-cam.com/video/BS75Ws_Z7pM/w-d-xo.html
Quick tip for anyone with newer stainless steel pans, use a digital thermometer on stainless that can read high temps, don't rely on infrared especially if it has a polish finish. Just learned this the hard way, I typically cook on cast iron and just got a new stainless steel pan. Infrared kept reading 350ish (trying to get to 450 to sear a steak), pan started heat tinting. I thought it was odd and added my avocado oil (smoke point around 500 deg F) and it instantly started billowing smoke, once the oil was in my thermometer started getting accurate readings....640 deg F.
That's basically exactly how my pan got so stained/ discolored. It can be scary for sure. It's not an exact science, but that water drop test can be pretty telling for the heat of the pan.
The funny thing is that I use bf on it and it still looks like this. I had an old roommate leave the pan preheating for like 15 minutes by accident, the whole thing was blackened. At least it looks much better than that now
Great question! I will usually add oil before ground beef as well, but depending on the fat ratio in the beef, I will probably drain the beef from the fat left.
@@CameronMarti thanks, what if you don't need the temperature to be that hot, should you opt for another type of pan? For example of you wanted to add pesto into the pan just to release the flavour, you would need low to mid heat, adding pasta to that after would cause it to stick.
In your second example where there was no sticking, besides preheating the pan, was the hash brown still cold, or did you let the hash browns thaw to room temperature?
It was still pretty cold, I use them basically straight out of the freezer. I do think letting it come up to temp will help, but I don't find it necessary
to heat the oil with the pan and when the oil starts to smoke, you immediately turn heat to low or off then put in your food, that way it won't burn your food and the stainless pan will have non stick property
@@CameronMarti the reason being that the oil will form a layer of polymer on the surface once it starts to smoke, but you don't want to smoke it too much and burn your food for stainless steel pan (with no seasoning on it). I don't have the problem with cast iron since cast iron has layer of seasoning on top
@@CameronMarti pretty much any cookware with natural surface (carbon steel, cast iron, stainless steel) will be non stick even without seasoning if you use this method
nice class thanks. what if i want to develope fond aka browned food bits to make gravy and sauces. i want both worlds lol any ideas thanks good job on the video and camera also
Thank you so much! If you are cooking/ browning meat in a stainless steel pan, you should get fond forming. Even if the food isn't sticking, something will be left behind to make your gravy or pan sauce. I do that with my pan roasted chicken thigh almost every time I make them.
Olive oil, particularly extra virgin, not good for stainless steel because it has a low smoke point. Avocado and grape seed oil have much higher smoke points.
I always had stainless steel pans and pots I thought I'm going to go with copper non-stick gave away to my daughter all my stainless steel pan the copper s*** is garbage my daughter still has a stainless steel pans so I went back to stainless steel pan
This doesn't work! I've tried this method to make fried eggs and after three attempts, I can confidently say that this method is BS. I did everything right, the water drop turned into a bead, but as soon as I dropped the eggs into the pan, they stuck to the surface. So frustrating!
So sorry, I tried to address eggs in the video. I really only cook eggs on nonstick pans because no matter how perfectly you use a stainless steel, eggs can still stick. The next step would be using a ton of oil or butter, or just a nonstick. Sorry again!
LMAO.....this is a sign that Home Economics Class and Wood,Metal,Auto Shop All need Return to Schools starting when kids are 12yrs old through high school graduation....1st and Foremost Hash Browns are to be Cooked WIth BUTTER BUTTER BUTTER, Same as Eggs....2nd All pans should be warmed up before placing cold or frozen foods (starch/meats) in them using some small amounts fat/oil as a lubricant...3rd let pan cool down then soak in hot soapy water 20-30mins before cleaning. Most Stuck foods release with little effort from a scrubber sponge....4th various cookware is required in a kitchen to prepare various foods, non stick aluminum/stainless steel for lower/medium temperature cooking, stainless steel for medium to high temperature and Carbon steel & Cast Iron for High Temperature (350-400 plus).....Its not Rocket Science but Common Sense....
@@CameronMarti just your regular old coil element stove top. The pan seems hot and the drop test works but it still takes awhile and my infrared thermometer only says 250 degrees Fahrenheit, while my cast iron would be smoking at 500 plus by now :p
Yeah it shouldn't be taking that long to get past 350. Is your pan noticably thin? I know the really great stainless steel have inner layers that hold heat crazy well, and some thinner ones don't
Yeah that is much better than what I own, I am not sure what would be causing it! The all clads are usually really efficient at getting up to temp. I wish I knew/ could be more helpful!
Dude you need an exhaust, cooking with gas is dangerous for air quality when you burn the gas it creates other gases bad for you. You need a hood vent to the outside.
I HAVE A TIP FOR NEW GUYS WATCHING HERE OR ANYONE IN GENERAL WHEN YOU USE OLIVE OIL AND IF YOU PUT SEA SALT IN YOUR PAN BUT NOT IN THE MEAT OR EGGS THAT YOU WILL COOK ON IT IT WILL NOT STICK TO THE PAN. OLIVE OIL IS A MIRACLE IF YOU DONT WANT YOUR EGGS OR MEAT OR ANYTHING YOU COOK TO STICK PLUS SALT WILL HELP EVEN MORE.
i make eggs in stainless! just preheat the pan to a medium low with your oil. i whisked while it was preheating then once the oil was hot (just put your hand over it) i added the eggs. i flipped/moved the eggs once the edges changed color. try it out!
You are right, more oil does make it easier to not stick! I described that in my full write up, but I could have done a better job explaining that in my video. I promise my aim was not to mislead at all. Thanks for the feedback!
Thanks for the feedback! My goal was to show some of the common mistakes are made. I have a more concise article on my website if you just want the instructions.
I actually want to know WHY. So many others on TH-cam just say "do this" and it doesn't work ... AND often, they don't know why things do/don't work. This is way better IMO.
I always taught my customers about how to prevent food from sticking by referencing a visual we all have seen, frozen flag pole plus a hot tongue, and you get stuck. It the thermal shock of the two and it does the same with cold meat and a hot pan. So the next level of preventing sticking is letting your meat warn up a bit before placing it in the pan. Same goes for eggs, let your eggs come to room temp before putting in the pan.
When you put food in the pan, it should immediately stick, until it’s done and it will release on its own. If you are flipping and it sticks, you are flipping tooo soon.
Couple questions: Is there a benefit to putting food in a cold pan and letting them both come to temperature at the same time? What about frozen foods?
I sometimes let the pan heat up with salmon or bone in, skin on chicken thigh. That is really it though. Depending on the frozen food, it may be better to let it defrost (meats). Do you have a specific frozen food you often cook?
@@CameronMartiI was asking in general. Boneless skinless chicken breast and fish are both in our freezer. I typically use our Ninja Foodi but I'm overdue on updating our cookware. I'll probably mix and match pots/pans.. stainless, granitestone and carbon steel.
I’ve never attempted cooking food while it is still frozen. I’ve always heard that wasn’t necessarily safe as you risk over cooking the outer potion and the inner still be below proper temperature. I’ve always been taught to thaw everything before cooking. Let meats warm up on the counter, never direct from fridge to pan. Letting meat and pan come to temperature at the same time doesn’t creat a good caramelization (called a fawn) which is where the really good flavors come from. Always thaw first, let sit on counter 30-minutes or so to get closer to room temp, then I always pat it dry with a paper towel as the moisture will more or less steam the meat. I never use nonstick for meat, again, no caramelization, no flavor, no crisp.
@@jamesleveille-bonner4536 I appreciate the reply. That's all good information.
heat it up until the oil starts to smoke then you put the food in, smoke means it forms a layer of polymer on top of the stainless steel and this is what creates the non stick property
I bet you have either carbon steel or cast iron :) . For us, this is basic, polymerization
Cameron excellent job explaining! Makes my stainless cooking life much easier.
water bead test is the best fool proof method to knowing when the stainless steal pan is ready to go :)
*steel
@@calisongbird get a life
What is you need a low to mid temp for what you are cooking? It always sticks with me..
Or use infrared thermometer like chef Jean-Pierre 😊
Great video, Cameron! I recently got my first stainless steel pan and I'm learning the ins and outs of how to use it. These tips were helpful!
Thank you, glad you liked it!
Been cooking for years...always avoided these pans. But I'm planning on a cabbage bean and tomato recipe that requires a lower surface area (hence I can't use my Dutch oven le creuset) and...I think I'm keen on trying this. Likely use avocado oil for the higher heat tolerance. Glad I watched this vid. Just adds to my knowledge.
Great call on the avocado oil! I am really grateful this helped, let me know how the dish turns out!
@@CameronMarti I can't wait! I'm going pan shopping now actually! Glad I came across your TH-cam channel
I picked up an nice heavy 18/10 pan for 4.99 at goodwill and love it
Ooh very nice, I am jealous!
I thought I was the only one with black cabinetry. It was my sister's crazy idea, but i love them.
Haha they were like this when we moved in. We thought about changing them but ended up liking the way they look. The cabinets do tend to get a little smudgy though
@@CameronMarti Repaint them flat black, or a dull satin if they aren't already. You can paint the frame a different sheen than the panels like I did. Anything painted black can be a double edged sword, but the dramatic effects are well worth it. All of my appliances are black, and I even painted the kitchen walls black. I can't see ever painting them any other color.
I have that stove.👍
I'm nervous about using my good quality stainless fry pan, but nonstick pans wear out in just a few months with regular use. Ate up an Anolon and a Calphalon, will give this method a spin. Thanks for the tips.
Aye, very nice! Yeah the nonsticks wear out too quickly. Any sauteing can really be done in a stainless steel. Good quality stainless steel will last will last for a long time, and if they get a little dirty, bar keepers friend can do wonders.
This was a really nice video. Love to see your comfortable smile, commentary, and easily-digestible pace. Keep it up!
Thank you so much, I really appreciate the kind words!
This was randomly on my recommendations...for me personally I knew these tips and tricks, but the video was well made so I watched all the way through anyway. I think a lot of people would benefit from this video, stainless steel can be a bit intimidating. So here’s to you popping up on more people’s recommendations. Well done, hope your wife enjoyed her crispy hash brown.
Thank you so much for checking it out and watching the whole thing! I really appreciate your encouragement and kind words!
I literally just found an 8" Calphalon pan just like that at a thrift store for $8.00.. pretty stocked 🤘🏻!! It was a little stained on the bottom. With a little Super Clean and baking soda.. and quick seasoning and it's good to go.. I'm gonna make a mushroom and gruyere omelette in the morning 😎👍🏻
Heck yeah, enjoy it!
I tried bacon in my Cuisinart frying pan this morning. Put the bacon in the pan THEN turned on the heat. Kept it at low heat the entire time and not once did it stick!!
And because of you I got myself a fish turner!!!!
I’d be very interested in seeing some scrambled eggs
you all prolly dont give a shit but does any of you know of a way to get back into an instagram account??
I was stupid lost my password. I appreciate any tricks you can give me!
@Vivaan Hector i really appreciate your reply. I found the site through google and I'm in the hacking process now.
I see it takes quite some time so I will reply here later when my account password hopefully is recovered.
@Vivaan Hector it worked and I now got access to my account again. I am so happy:D
Thanks so much, you really help me out :D
@Crew Karson Happy to help :D
mix the eggs first, use good oil, good heat and let it sit in the pan like in the video and it will not stick as long as the pan is clean.
You really explained this well. A lot of people spread this myth that non-sticking comes from the Leidenfrost effect, but that simply can't be true. If it came from the Leidenfrost effect, then it would work without oil, which obviously it doesn't. So the non-stick properties must come from the oil and the high temperature.
What I've found is that it's really enough to get the pan and the oil hot enough once for the pan to be non-stick (i like to use a piece of fabric to coat the pan with oil everywhere). It's really enough to hit the smoke point and then take the pan off the heat again to cool off. You can then lower the temperature to whatever temperature you want and the food won't stick. It has nothing to do with the leidenfrost effect. I've read that it has to do with tiny cracks opening, when the pan is hot and closing when the pan cools down. The oil has to get hot enough to get into those cracks. Chemistry probably plays a role as well. But i've really not seen any decent science about it yet.
The cool thing obviously is that you don't need coated pan anymore. Everything can be cooked well and without sticking in a stainless steel pan with the technique mentioned above. Eggs (sunny side up) work, scrambled eggs work, pancakes work etc.
Hi, would you recommend adding oil on pan cold pan and then wait for smoke point and follow the technique above?
Or would it be better to reach leidenfrost, add oil and wait for smoke point and follow the technique above?
@@sparebook9642
I would first heat the pan and then add the oil. The reason for that is that it's healthier to have the oil at a high temperature for as little time as possible.
Maybe the smoke point isn't even necessary. You can also look at the oil and when it starts to build those strange patterns (shimmering) then it should probably be hot enough.
But if you want to be on the safe side on your first attempts then go for the smoke point and maybe use a piece of kitchen paper to make sure that there's oil everywhere where you need it to be non-stick.
@@stauffap
hey I just tried it today and worked out well, here's what I did
1. leidenfrost
1.5 turn heat to lowest
2. spread reallllllll thin layer of avocado oil all over the pan (maybe other oil will work)
3. once it starts smoking, take it off the stove
4. wait for smoke to disappear and wait maybe 30 seconds to 1 min
5. while pan is off the stove, just drop your butter in as the heat should still be retained in the pan. butter will not burn too :)
6. drop your eggs in, put it back on stove, and scramble, won't stick.
concept is similar to th-cam.com/video/qXEt-fhyCis/w-d-xo.html
@@sparebook9642
I'm glad to hear that you've found a way that works.
Butter might have changed the result though, since with butter i've managed to make sunny side up eggs without using the method that we're talking about. Butter is an emulsion so it works differently than plain oil.
So i would try it with normal oil as well to make sure your method works.
@@stauffap yeap please do, I heard it helps with preventing the butter burning but do wait for the pan to cool a little first if your pan is very hot
Theres a foreign language video that did similar steps
th-cam.com/video/mQrkCHo3Va4/w-d-xo.html
I watched your video as I'm fighting potatoes stuck to the pan... I should have watched your video first!!! Lol thank you!!
Great video explaining teaching and demonstrating, thank you!
Thanks for the information
hi from Greece !
Hi from Seattle! Thanks for saying hi!
Seasoning stainless steel pans is time-consuming but effective for resisting sticking.
Is that even possible seaoning stainless steel?
I thought you could only do that with carbon steel or cast iron
@@dabomb5505 no you can't season stainless steel. Cast iron yes. It's porous. SS is not. People just don't get it
@@adelinenicholas7075 is this one of this #CookFluencer lying? Genuinely curious
How do you cook a stir fry, like with rice on staineless? I think the rice ends up soaking up the oil and there will be bits that stick .
That could be an amount of oil situation or a temperature of the pan situation! Chinese cooking demystified just put out a great video about the best rice for stir fry that has some really good tips in it!
Hey Cameron - it’s Dan Truong from Doma. Really cool and helpful videos. Just subscribed and wish you the best of luck in becoming a TH-camr!
Thanks so much, Dan! I really appreciate it!
Cooking is all about heat control. Teflon was invented for people who don’t know how to cook.
Excellent tips man!
Great advice and a great demonstration!
excellent video!! thx
It's delicate non-stick pans that are scary. This one I can wash if I make a mistake and try again. I prefer to put lard or other solid fats on a cold or warm pan, and avoid the pan increasing the temperature while I scoop the fat and get it to melt off the spoon. I do like to use a lot of fat, and I get a problem if it splattering all around with most foods, except scrambled eggs.
Why can't all youtubers be as clear and concise as this ??
Thanks, JT! I really appreciate it
@@CameronMarti You saved me £30 on a new pan cus I thought my old stainless steel one was useless, a comment and a bell click is the least I can do. ;)
Might still be able to save your old stainless steel yet!!!
Excellent video! Subscribed and look forward to more.
Wow, thank you so much! I really appreciate it!
Question: After you get the steel pan hot (having seen the 'ball of water' rolling in the pan), how do you account for the different types of food you want to cook? Eggs and steak require different heat levels, and you have to turn the heat down, right? How do you know how much you can lower the heat of the pan?
That’s a great question, because they do need different heats. If you put the oil in the pan when it’s hot, you could turn the heat completely off and the food shouldn’t stick. From there you can set the heat to whatever temp you need for the specific ingredient
In your first example, did it scratch your stainless steel pan? Is it something it something I need to worry about? My pan is brand new...Thanks
The water-test phenomenon is known as Leidenfrost Effect, named for a German doctor who figured out the physical properties that make "film boiling".happen. The problem for amateur cooks is that this effect occurs at a wild range of temperatures depending on the surface properties of the pan including the seasoning. Non-sticks tend to display Leidenfrost below 212F while a steel pan usually needs 280-320F to generate the film boiling effect. But there's a significant temperature difference between seasoned carbon, naked stainless, and cast iron pans. Using a spot-reading infrared thermometer can help you determine the exact point at which Leidenfrost occurs. Find the critical temperature for each pan in your collection and write it down. Post that list where you can see it while prepping.
Here's a competently produced explainer: th-cam.com/video/BS75Ws_Z7pM/w-d-xo.html
Quick tip for anyone with newer stainless steel pans, use a digital thermometer on stainless that can read high temps, don't rely on infrared especially if it has a polish finish. Just learned this the hard way, I typically cook on cast iron and just got a new stainless steel pan. Infrared kept reading 350ish (trying to get to 450 to sear a steak), pan started heat tinting. I thought it was odd and added my avocado oil (smoke point around 500 deg F) and it instantly started billowing smoke, once the oil was in my thermometer started getting accurate readings....640 deg F.
That's basically exactly how my pan got so stained/ discolored. It can be scary for sure. It's not an exact science, but that water drop test can be pretty telling for the heat of the pan.
Great explanation. Thank you!
I bought one of those stainless steel fish spatulas but it scratched the pan. I use wooden or bamboo spatulas now.
Dude a little Barkeepers Friend will get that pan looking like new
The funny thing is that I use bf on it and it still looks like this. I had an old roommate leave the pan preheating for like 15 minutes by accident, the whole thing was blackened. At least it looks much better than that now
All Clad has a scouring powder that works like a charm!
What about a video on browning ground beef in a stainless steel pan? Would you add oil before adding your ground beef?
Great question! I will usually add oil before ground beef as well, but depending on the fat ratio in the beef, I will probably drain the beef from the fat left.
Great job
Very helpful video!
What if you want to use less oil. That seems like a lot of oil, I'd rather not use that much oil when cooking..
You definitely can use a much thinner layer. The key really is just making sure your pan is good and hot!
@@CameronMarti thanks, what if you don't need the temperature to be that hot, should you opt for another type of pan? For example of you wanted to add pesto into the pan just to release the flavour, you would need low to mid heat, adding pasta to that after would cause it to stick.
If it is something liquid-y like a pesto to mix with pasta, you should be fine to use a stainless steel!
YES YES YES YES
good job from Canada
In your second example where there was no sticking, besides preheating the pan, was the hash brown still cold, or did you let the hash browns thaw to room temperature?
It was still pretty cold, I use them basically straight out of the freezer. I do think letting it come up to temp will help, but I don't find it necessary
Cute dog! And yay for cooking for your wife!
Haha thanks! I am a big fan of our little pup!
that dog was seriously embarrassed to be on camera.
You should have made pancakes that is a good one to cook
My problem is how to prevent oil get burned in the pan and it’s difficult to the stain wash it off.
I have that sometimes as well! I have seen success with adding a little bit of cool oil, and also keeping an eye on the stove temp
to heat the oil with the pan and when the oil starts to smoke, you immediately turn heat to low or off then put in your food, that way it won't burn your food and the stainless pan will have non stick property
That's a real good tip, it is similar to how people keep their woks from sticking!
@@CameronMarti the reason being that the oil will form a layer of polymer on the surface once it starts to smoke, but you don't want to smoke it too much and burn your food for stainless steel pan (with no seasoning on it). I don't have the problem with cast iron since cast iron has layer of seasoning on top
@@CameronMarti pretty much any cookware with natural surface (carbon steel, cast iron, stainless steel) will be non stick even without seasoning if you use this method
Thank you this helps a lot! My I ask what inch is your calphalon fry pan
No problem, it’s 10 inches!
it is always better to use wooden spetula cause the metal still can damage the pan.
nice class thanks. what if i want to develope fond aka browned food bits to make gravy and sauces. i want both worlds lol any ideas thanks good job on the video and camera also
Thank you so much! If you are cooking/ browning meat in a stainless steel pan, you should get fond forming. Even if the food isn't sticking, something will be left behind to make your gravy or pan sauce. I do that with my pan roasted chicken thigh almost every time I make them.
@@CameronMarti thank you for the quick reply and give it a try
Thank you thank you for not saying the pan needs to be seasoned. That's the biggest hype there is. Cast Iron yes, SS no!!!
What is the best way to clean a stainless steel pan?
You may have just read my mind, working on that right now...
Good tips, beautiful lil sweetness pup dog.
Thank you, that is very kind!
What brand is ur pan can u fried fish I’m looking for a video that pan can fried everything good I like your video
This is a calphalon, but I found it a while back at on bargain. I totally think you could pan fry some fish with it!
I find shaking your pan abit will tell you its released.
Ugh. What temperatures are we talking about?
Usually, I try to get my pans up to around 325 f°.
Amazing and simple , subscribed for 1 k subs , let's go
Thank you so much, that means a lot to me!
Olive oil, particularly extra virgin, not good for stainless steel because it has a low smoke point. Avocado and grape seed oil have much higher smoke points.
What about ghee?
@@gianni3774 Ghee also has a high smoke point. Checkout Kevala Avocado Ghee.
I trusted you up until you out vegetable oil in the pan
You can clean your stainless steel pan with Bar Keepers Friend
Aye you're right
boom...
The doggy is not pleased.I read its mind.It was thinking,"Whoa! What's up with the camera on me?Did I ask to be a part of this?"
"Bewm."
You "pressed" that hash-brown down in the first situation, and "laid" it down for the second situation.
I always had stainless steel pans and pots I thought I'm going to go with copper non-stick gave away to my daughter all my stainless steel pan the copper s*** is garbage my daughter still has a stainless steel pans so I went back to stainless steel pan
This doesn't work! I've tried this method to make fried eggs and after three attempts, I can confidently say that this method is BS. I did everything right, the water drop turned into a bead, but as soon as I dropped the eggs into the pan, they stuck to the surface. So frustrating!
So sorry, I tried to address eggs in the video. I really only cook eggs on nonstick pans because no matter how perfectly you use a stainless steel, eggs can still stick. The next step would be using a ton of oil or butter, or just a nonstick. Sorry again!
food video
I wont use metal utensils in my $300 Heritage Steel Titanium pan. Metal utensils are not good in high quality pans as they can scratch the surface.
Your microwave is having a stroke.
Haha camera frame rates and microwave lights create a terrible reaction
@@CameronMarti 😄
LMAO.....this is a sign that Home Economics Class and Wood,Metal,Auto Shop All need Return to Schools starting when kids are 12yrs old through high school graduation....1st and Foremost Hash Browns are to be Cooked WIth BUTTER BUTTER BUTTER, Same as Eggs....2nd All pans should be warmed up before placing cold or frozen foods (starch/meats) in them using some small amounts fat/oil as a lubricant...3rd let pan cool down then soak in hot soapy water 20-30mins before cleaning. Most Stuck foods release with little effort from a scrubber sponge....4th various cookware is required in a kitchen to prepare various foods, non stick aluminum/stainless steel for lower/medium temperature cooking, stainless steel for medium to high temperature and Carbon steel & Cast Iron for High Temperature (350-400 plus).....Its not Rocket Science but Common Sense....
Is it normal that mine takes at least 30 minutes to get hot enough?
What kind of stove do you have? That does not sound like a normal issue
@@CameronMarti just your regular old coil element stove top. The pan seems hot and the drop test works but it still takes awhile and my infrared thermometer only says 250 degrees Fahrenheit, while my cast iron would be smoking at 500 plus by now :p
Yeah it shouldn't be taking that long to get past 350. Is your pan noticably thin? I know the really great stainless steel have inner layers that hold heat crazy well, and some thinner ones don't
@@CameronMarti I went with the best for my first and got an all clad 3 quart sauté pan.
Yeah that is much better than what I own, I am not sure what would be causing it! The all clads are usually really efficient at getting up to temp. I wish I knew/ could be more helpful!
Dude you need an exhaust, cooking with gas is dangerous for air quality when you burn the gas it creates other gases bad for you. You need a hood vent to the outside.
Luckily, we moved and have a much better setup now👍
@@CameronMarti thank goodness!
who will not subscribe if you point your camera at that poochiepie and ask to subscribe
Haha thanks! Big fan of the term poochiepie
I HAVE A TIP FOR NEW GUYS WATCHING HERE OR ANYONE IN GENERAL WHEN YOU USE OLIVE OIL AND IF YOU PUT SEA SALT IN YOUR PAN BUT NOT IN THE MEAT OR EGGS THAT YOU WILL COOK ON IT IT WILL NOT STICK TO THE PAN. OLIVE OIL IS A MIRACLE IF YOU DONT WANT YOUR EGGS OR MEAT OR ANYTHING YOU COOK TO STICK PLUS SALT WILL HELP EVEN MORE.
how about eggs?
Eggs are truly the only thing I keep a nonstick pan around for, unfortunately!
@@CameronMarti Maybe people should just keep a small stainless steel pan around for eggs then.
i make eggs in stainless! just preheat the pan to a medium low with your oil. i whisked while it was preheating then once the oil was hot (just put your hand over it) i added the eggs. i flipped/moved the eggs once the edges changed color. try it out!
I tried to make a grilled cheese sandwich in a stainless steel pan once.
Last time I ever used that pan...
>.
A grilled cheese in stainless isnt difficult..hot pan at med/low
That poor dog look scared crapless! What the hell???
At this point, she wasn't used to having tripods or lights around as it was the 2nd video I filmed. She's much more comfy with it now.
you are not even hiding the fact that there is lot more oil in your second experiment
You are right, more oil does make it easier to not stick! I described that in my full write up, but I could have done a better job explaining that in my video. I promise my aim was not to mislead at all. Thanks for the feedback!
Using toxic highly refined oil, why?
Just say what to do for not sticking.why so many unnecessary things?
Thanks for the feedback! My goal was to show some of the common mistakes are made. I have a more concise article on my website if you just want the instructions.
I actually want to know WHY. So many others on TH-cam just say "do this" and it doesn't work ... AND often, they don't know why things do/don't work. This is way better IMO.
@@AK-kl7pg Thank you so much, I really appreciate it!