Learning loads from you! I have a carbon steel pan for years but I used to understand it better after i saw your videos. Recently bought a 4 quarter saute pan from Eater(Heritage) perfoms so well and because i watched your vids I knew immediately how to hande it. No problems whatsoever with this pan! Beauty! Thanks a lot and keep posting!
Thank you for teaching! Or thank us! 😂. Having tha same carbon steel pan from debuyer. Did season it in the oven but it didn't feel safe so i used the patato method. @@tomwadek
I am baffled why this channel doesn't have more subscribers. The quality of content is there. Is it because there is no sleazy sales pitch? I don't understand people and their preferences.
exactly what is frustrating me. i got the SS pan nonstick, turned down the temperature after LF effect, but had to add ingredients. STICKY AS HE** after that. just kept worsening. holy moly
Ss is less forgiving on temp. You may have cooled the pan off too low. Generally speaking, if I need to cook something a bit delicate, I use my carbon steel pan
@@tomwadek I'm going to waste a lot of time and food learning to moderate the temperature! I can now make uni ingredient foods without sticking. It's adding more stuff where I get into trouble
That's because the colder food ingredients instantaneously drops the temperature of the pan down. The colder and more ingredients there are, the faster the drop in temperature. Some suggest to bring the ingredients to room temperature, but ain't nobody got time for that. May have to turn off heta then put it dack on med when adding additional ingredients. SS pans don't retain heat as well due to thinness and less mass, so would need the heat on after dropping ingredients
Maybe it's me, but I find that a carbon steel pan is much more forgiving than stainless steel when it comes to cooking things such as eggs and potatoes. I like to use my stainless steel when I make pan sauces or other dishes that have liquids in them. In other words, I use the pan that seems to make my task easier.
Learning loads from you! I have a carbon steel pan for years but I used to understand it better after i saw your videos. Recently bought a 4 quarter saute pan from Eater(Heritage) perfoms so well and because i watched your vids I knew immediately how to hande it. No problems whatsoever with this pan! Beauty! Thanks a lot and keep posting!
I am honored, thank you so much for the kind words!
Thank you for teaching! Or thank us! 😂. Having tha same carbon steel pan from debuyer. Did season it in the oven but it didn't feel safe so i used the patato method. @@tomwadek
@@HefCornelis🙏
I am baffled why this channel doesn't have more subscribers. The quality of content is there. Is it because there is no sleazy sales pitch? I don't understand people and their preferences.
Thank you, that very kind of you and I very much appreciate it
exactly what is frustrating me. i got the SS pan nonstick, turned down the temperature after LF effect, but had to add ingredients. STICKY AS HE** after that. just kept worsening. holy moly
Ss is less forgiving on temp. You may have cooled the pan off too low. Generally speaking, if I need to cook something a bit delicate, I use my carbon steel pan
@@tomwadek I'm going to waste a lot of time and food learning to moderate the temperature! I can now make uni ingredient foods without sticking. It's adding more stuff where I get into trouble
That's because the colder food ingredients instantaneously drops the temperature of the pan down. The colder and more ingredients there are, the faster the drop in temperature.
Some suggest to bring the ingredients to room temperature, but ain't nobody got time for that.
May have to turn off heta then put it dack on med when adding additional ingredients.
SS pans don't retain heat as well due to thinness and less mass, so would need the heat on after dropping ingredients
Maybe it's me, but I find that a carbon steel pan is much more forgiving than stainless steel when it comes to cooking things such as eggs and potatoes. I like to use my stainless steel when I make pan sauces or other dishes that have liquids in them. In other words, I use the pan that seems to make my task easier.
I totally agree
Don’t cook in vegetable oil. Deadly over long term.
why?