Well done! Please, do more videos like this one. I use the same "wet surface" technique on all our pans, cast iron, enameled cast iron, stainless steel, and carbon steel. Sometimes, I use a thin layer of oxidized cooking oil, like you, sometimes - oil and beeswax blend, or Crisco, which allows to use really small amounts of "seasoning" product to make pots and pans nearly instantly non-stick. Whether we use cooking fat after or not, depends on the recipe, but the surface by then is already non stick, could be brought up or down to any temperature, and we get the benefit of the specific metal properties of specific cookware. Demeyere SS pans makers say that 10sec resting period after we reach the earliest smoking point is all it takes to make SS non stick! Chinese have discovered that method for us long time ago to cook/dry fry in their cast iron woks with little to no oil if necessary, except that traditionally they use a thin layer of beef tallow, pork fat, or soybean oil, which is an excellent drying oil (and is the reason why an extra thin layer of Crisco on metal or enamel works so well for your method as well. Crisco is a soybean based shortening).
Will do. I have a seasoning video for cast iron already published and I have a flatbread pizza on the grill video I need to edit and publish. Thanks for the comment.
You don't generally try to season stainless-steel, namely because it's not necessary (unlike iron, oxidization wont occur) and furthermore because, due to the less porous surface and non-reactive nature of stainless, any polymerisation wont adhere very well to the substrate as it does with iron cookware and will come off easily. Thus the idea with stainless is to 'season' it each time you cook, heating a small amount of oil at high temperature, before adding your primary lubricant. Your presentation is good regardless.
You are correct, however I don't argue against those who do. Teflon coated pan manufacturers such as T-fal instruct seasoning a new pan, followed by seasoning after 10 washing cycles. I don't understand how polymerization would stick to Teflon and last for 10 washing cycles!
@@thomasengel8780 Unlike rust on cast iron and on carbon steel pans, a stainless steel pan forms a thin layer of chromium oxide which does not leach into the food.
@@thomasengel8780 I was putting context, as to the effect of oxidation on pans, as it relates to the topic at hand. I was not about to start a scientific discussion that would be irrelevant to this thread. Since you insist, no, not everything oxidizes. Does chlorine oxidize? Are you a troll?
Dude,...I too,.. own Allclad cookware but they dont have those scratch marks on any of them and I use them daily...I've polished them to a mirror finish... and nothing ever sticks to them... all those scratches are micro hills and valleys... and food loves to stick to them..... I use "Bar Keepers Friend" to clean my cookware ... Those scratches are from using course scrub pads... "No, Wrong, Bad...!
Nice video. You'd need to use generous amount of fat to fry eggs on s/s pan. This is a great way to cook healthy. I have seen a video someone successfully using aerosol cooking spray, something that I have yet to try.
Well, for one thing stainless steel can't be seasoned, and finally if you want to cook in stainless steel and not have any sticking you need to add the oil as the pan is warming up, and when the oil starts to shimmer is when you add the food.
I think seasoning is (to my understanding) just a general term for coating with an oxidized fat or oil. It's not required for stainless steel like it is for cast iron, but you can still get a hydrophobic layer down to keep the food from directly touching the metal and sticking. Thanks for the comment.
Dude, this piece should be called, “The Emperor Has No Clothes”. The entire cult of cast iron and carbon steel just collapsed. I have spent 5 years under water trying to master the seasoning of carbon steel. What a crock it is. Since I have a glass top , there is no way to get even heating, and there are warpage issues. You hit the nail right on the head - stainless can be seasoned and be non-stick. The water bead test is enough to know the preheating is done. 3 or 4 seasonings to smoke point make it every bit as good as carbon steel. And the downside is gone. If you mess up. Just scour stainless clean. And I rust worries. Cook Culture and Uncle Scott just started convulsing.
Use the Leidenfrost effect method with stainless steel pans, much easier.
Well done! Please, do more videos like this one.
I use the same "wet surface" technique on all our pans, cast iron, enameled cast iron, stainless steel, and carbon steel. Sometimes, I use a thin layer of oxidized cooking oil, like you, sometimes - oil and beeswax blend, or Crisco, which allows to use really small amounts of "seasoning" product to make pots and pans nearly instantly non-stick.
Whether we use cooking fat after or not, depends on the recipe, but the surface by then is already non stick, could be brought up or down to any temperature, and we get the benefit of the specific metal properties of specific cookware. Demeyere SS pans makers say that 10sec resting period after we reach the earliest smoking point is all it takes to make SS non stick!
Chinese have discovered that method for us long time ago to cook/dry fry in their cast iron woks with little to no oil if necessary, except that traditionally they use a thin layer of beef tallow, pork fat, or soybean oil, which is an excellent drying oil (and is the reason why an extra thin layer of Crisco on metal or enamel works so well for your method as well. Crisco is a soybean based shortening).
Will do. I have a seasoning video for cast iron already published and I have a flatbread pizza on the grill video I need to edit and publish. Thanks for the comment.
Nice job😊
You don't generally try to season stainless-steel, namely because it's not necessary (unlike iron, oxidization wont occur) and furthermore because, due to the less porous surface and non-reactive nature of stainless, any polymerisation wont adhere very well to the substrate as it does with iron cookware and will come off easily. Thus the idea with stainless is to 'season' it each time you cook, heating a small amount of oil at high temperature, before adding your primary lubricant. Your presentation is good regardless.
Thanks.
You are correct, however I don't argue against those who do. Teflon coated pan manufacturers such as T-fal instruct seasoning a new pan, followed by seasoning after 10 washing cycles. I don't understand how polymerization would stick to Teflon and last for 10 washing cycles!
@@thomasengel8780 Unlike rust on cast iron and on carbon steel pans, a stainless steel pan forms a thin layer of chromium oxide which does not leach into the food.
@@thomasengel8780 I was putting context, as to the effect of oxidation on pans, as it relates to the topic at hand. I was not about to start a scientific discussion that would be irrelevant to this thread. Since you insist, no, not everything oxidizes. Does chlorine oxidize? Are you a troll?
Dude,...I too,.. own Allclad cookware but they dont have those scratch marks on any of them and I use them daily...I've polished them to a mirror finish... and nothing ever sticks to them... all those scratches are micro hills and valleys... and food loves to stick to them..... I use "Bar Keepers Friend" to clean my cookware ...
Those scratches are from using course scrub pads... "No, Wrong, Bad...!
I like this as an alternative to cooking with too much butter or oil, just a nice glaze on it.
My thoughts exactly.
Nice video. You'd need to use generous amount of fat to fry eggs on s/s pan. This is a great way to cook healthy. I have seen a video someone successfully using aerosol cooking spray, something that I have yet to try.
Let me know how it works for you.
Everyone is so creative. 😂
Will avocado oil work rather than grape seed oil?
I think it would. I think the smoke point for
Avocado oil is pretty high so it might take a little more time to do it.
Well, for one thing stainless steel can't be seasoned, and finally if you want to cook in stainless steel and not have any sticking you need to add the oil as the pan is warming up, and when the oil starts to shimmer is when you add the food.
I think seasoning is (to my understanding) just a general term for coating with an oxidized fat or oil. It's not required for stainless steel like it is for cast iron, but you can still get a hydrophobic layer down to keep the food from directly touching the metal and sticking. Thanks for the comment.
Dude, this piece should be called, “The Emperor Has No Clothes”. The entire cult of cast iron and carbon steel just collapsed. I have spent 5 years under water trying to master the seasoning of carbon steel. What a crock it is. Since I have a glass top , there is no way to get even heating, and there are warpage issues. You hit the nail right on the head - stainless can be seasoned and be non-stick. The water bead test is enough to know the preheating is done. 3 or 4 seasonings to smoke point make it every bit as good as carbon steel. And the downside is gone. If you mess up. Just scour stainless clean. And I rust worries. Cook Culture and Uncle Scott just started convulsing.
You know what they say
“Meow”
Lol
great video!
Thanks
I'm gonna try this.
this is how you basically preseason a stainless steel pan and act like carbon steel or cast iron