For pan only, i prefer stanley… you have to make the stainless hot as if you put water its just floating in pan, then lower your fire to medium and put oil… For stove, man jetboil genesis is handsdown…
Jetboil os better for most people. For me, I went Stanley because I like stainless and will last longer. You just need to know how to use it so it's a learning curve. I won't say it's better, but best for me.
Not sure the seasoning was good the first round. I’ll still favor Stanley. If JetBoil offered the stacked accessories Stanley has it would be a hot seller.
Cooking with stainless is moving up to pro level it’s all about temperature water should roll around like mercury if not it’s either to hot or cold it’s a learning process but it cooks a lot better you never see top chefs cooking with Teflon or copper coated or other bs. It’s always a (good) 3 or 5 ply stainless pan.
I've had the Stanley set for a few years now and i love it. However, I'm considering getting the Jetboil ceramic to try out. I like the idea of the easy clean up. ? I could steal the accessories from the stanley to use with the Jetboil.
One big thing to take into account none stick is toxic carp stainless steel all the way or as some one as already sed carbon steel or cast iron just through none stick in the bin were it belongs
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For pan only, i prefer stanley… you have to make the stainless hot as if you put water its just floating in pan, then lower your fire to medium and put oil…
For stove, man jetboil genesis is handsdown…
❤ hello from Canada. 🇨🇦
Everything bad, negative, but Stanley is better???? 😂😂😂😂
Jetboil os better for most people. For me, I went Stanley because I like stainless and will last longer. You just need to know how to use it so it's a learning curve. I won't say it's better, but best for me.
If weight no problem. High carbon or cast iron pans using canola oil.
I also have those for those conventional camp trips
If you care about your health you wouldn’t use canola oil. Most people who do aren’t very fit or healthy. Just look around.
Not sure the seasoning was good the first round. I’ll still favor Stanley. If JetBoil offered the stacked accessories Stanley has it would be a hot seller.
I agree, it wasn't.
Cooking with stainless is moving up to pro level it’s all about temperature water should roll around like mercury if not it’s either to hot or cold it’s a learning process but it cooks a lot better you never see top chefs cooking with Teflon or copper coated or other bs. It’s always a (good) 3 or 5 ply stainless pan.
using a non sticky fan vs stainless pan, you only need 50 percent fire/heat for stainless pan of that non sticky.
You got it to 🔥 🥵
I've had the Stanley set for a few years now and i love it. However, I'm considering getting the Jetboil ceramic to try out. I like the idea of the easy clean up. ? I could steal the accessories from the stanley to use with the Jetboil.
I use my nonstick like the Jetboil Sunmit on gas stoves and stainless pans on everything else.
You need to properly season stainless steel to make it “non-stick”.
Not a problem if you season it.
Can't use extra virgin olive oil for frying, smoke point too low
What do you suggest?
@@steelontarget Avocado or rapeseed. Olive is fine if you go low heat. Anyway it probably wouldn't change the outcome
Canola always gets a bad rep. But high smoke point and it’s very universal. No harm in using a bit here and there.
butter???????
Terrible presenter.
Throw me some advice
One big thing to take into account none stick is toxic carp stainless steel all the way or as some one as already sed carbon steel or cast iron just through none stick in the bin were it belongs
ceramic nonstick isn't a toxic risk. And teflon is only a problem if you overheat it