None of the above in your video. A wok with a round bottom holds just enough oil to heat to ripple, put the egg in and it bubbles and gets crispy almost instantly. Ladle some hot oil on top to cook the top and you're done in 40 seconds. It's the best fried egg you'll ever have. Normal street food in Asian countries.
Wow! This was soooooo cool! First time I've ever seen these different types of pans compared like this. What a wonderful tool for those wanting to purchase specific pans but not having a clue as to how they perform. Thank you so very much for this information!
@@joneal23 If you've cooked on iron or steel pans long enough, you should know that you've had that one omelet that tasted like you were eating iron nails. If not, you don't use your pans much.
I love this!!! I always use the same pan for making eggs, it's refreshing to see them prepared in different pans and learning how that changes the texture. I can't wait to see more videos like this to learn more about the varieties of pans and the differences they can make.
yesssss. and I'd love to see this for grill cheese or a quick quesadilla. I always use non-stick for easy clean up but clearly I'm a dufus for not getting more sophisticated with my pan choices.
Excellent video. I don’t like the “crust” on egg whites nor them bubbling up before they set as yours did, just my preference. Not a fan of non-stick either since learning my way around stainless. Accomplish what I want by using lower heat, 260F by my IR thermometer. Plus I do turn mine for an over-medium cook. Easy peasy. My 10in Made-In 3-ply stainless is as non-stick as it gets doing it this way. Having lots of fun with my Made-In pans, BTW!
We are heating these over medium-low, and each material takes a different amount of time to get to that temperature. If you have a thermometer gun, the surface temperature would be about 250-300F.
The spreading of the white has more to do with the egg than the pan. Aside from non stick, which is always going to be tough to get a crust, all the pans can produce a similar result fairly easily. For reference, short of a flat top, we predominately use carbon steel pans for everything in the professional kitchen. If you want to get a single pan that's a great all rounder, go carbon steel, just be sure to season it and look after it, and it will last you a lifetime. Biggest thing is to get to know your pan, want a bit more crust? Get it hotter to begin with. Little less crust? Should be obvious... Aside from non stick being harder to get a crust, go cast iron if you are searing a steak etc. Better heat retention, similar results with a good, thick stainless, or a carbon steel pan with a decent flame driving it.
Thsi is correct. You win. I agree 100%. I use the MadeIn CS pan, nd make all sorts of eggs in it. Different chickens make different types of eg white runniness.
Hi Rhoda, thank you for the amazing tips and reviews Please, can you tell me the difference between the new CeramiClad and Procoat non stick pan ?Which one do you suggest? Thank you in advance! Ani
Hi Rhoda , thank you so much, I have the set of Made in stainless steel, I love it, I was looking for something non toxic, non stick for my son to cook the eggs, when I'm not at home Wishing you all the best dear, thanks again 🥰
Would love to see one of the comparisons done for cooking a steak. I’ve given up my outdoor grill as I’m typically cooking for 1 and it’s not worth the maintenance of a grill. And steak on grill is what I primarily used it for…
My biggest problem when using a frying pan, for anything, is setting the flame height. My stove's dials are not dependable. Unfortunately, I couldn't see the flames in this test.
It would be interesting to see the same test done on a Brevelle/Polyscience induction burner. That way you would know that all the pans were at the same temperature.
Make sure it's truly preheated. Cast iron takes longer to heat than a stainless or carbon steel pan, but once it's hot, it will stay hot. Also a little extra fat could help if you are having issues. You could check that the surface of the pan is clean of residue. If not, use a paste of baking soda and water remove anything that might be stuck so new food won't stick.
Potato chips should have crunch, not eggs. Preheated, seasoned (not enameled) cast iron pan, small amount of bacon fat, 3 minutes and turn off heat, flip and let sit 1 minute more. White is set, yolk can be runny to jammy depending on preference by how long you let it sit after flipping. Pay attention so it's repeatable Egg is not burnt.
Given the loss of natural gas that is occurring in homes everywhere, how well can these pans work on electric stoves? I grew up with gas, but now face cooking on electric stoves.
Every one of these pans works great on induction and electric! 5-ply construction with no sandwich bottoms on the stainless and non stick. All 4 types use premium raw materials that are optimized for heat retention and distribution across all surfaces.
I am Iranian, and I really would like to own one of these pans, but unfortunately i do not have enough money! And i would like to be able to fry eggs or cook kebab in this kind of pans!
I have a proper cast iron pan (seasoned) and I use it only for the eggs. I love the runny yolk and crispy edges, you cant achieve this with a non stick pan
I use cast iron. I rarely clean out the pan. It has been over 3 months. I just wipe it out with paper towel if needed. My wife think I am bad. At Disney I should hew how dirty their frying area was and shut her up...lol
This video is so subjective. For one, I use both Cast iron and Carbon Steel to cook eggs in. I can make completely edgeless eggs, or crispy eggs. Sunny side up or over easy. In my Carbon Steel pan (MadeIn, i make perfect eggs any way I like, also omelets, American (folde with stuff in the middle, and french omelet (rolled with a mild softness and no filings, opped with chives. Egg cooking in any of the pans should be by technique. This whole buy the type of pan depending on what kind of egg youre making is stupid. Also the contest part is dumb, because it means nothing, and the dramatic music... Some On MadeIn... this is silly.
@@chip_malt No, my point was to be constructive. If you're going to do a comparison, test, make the results worth watching. When they are meaningless, whats the point? Bring value.
The winner for me will always be non stick. The other pans are useless for me. To much work to make them useful. Soend 20 bucks on a cheap non stick and you will be set for a long time.
Obviously a fair amount of time was expended making this video. It is unfortunate the testing parameters were not tighter. I would have prefered the pans were brought to an identical temperature verified with a thermometer. The eggs should come directly from the same farm. The chicken feed and age can greatly impact the color, taste, and texture of the eggs. The eggs should have been cooked for the same length of time. The salt should have been measured for the taste test. Even with all those precautions the health of the individual chickens will impact the eggs.
Made In is an advertising company that happens to sell pans. Fortunately when it came to buy a carbon steel pan, I bought a de Buyer pan because it’s much superior to the Made In pans I got. I bought three Made In stainless steel pans because my new electric glass cooktop requires perfectly flat pans. I used the 3.5 qt. sauté pan about ten times under NORMAL USE, and the pan developed a cupped bottom rendering it almost useless. The only way to contact Made In is through their website. In the last year, I’ve filled out the online form three times and have never received a response. They don’t give a crap about their regular customers and their pans don’t seem to hold up to light home use. How’s it going to fair in a restaurant? They don’t stand behind their products and their customer service is nonexistent.
![[Full Episode] The Restaurant War Thailand ศึกพ่อค้าซ่าแม่ค้าแซ่บ Episode 4 | 13 ต.ค. 67](http://i.ytimg.com/vi/h8N9tY46P-M/mqdefault.jpg)
What's you favorite skillet for cooking a fried egg?
10 inch stainless
Carbon steel.... Either the Made In version at home or the cheap Lodge while camping...
Carbon Steele
None of the above in your video. A wok with a round bottom holds just enough oil to heat to ripple, put the egg in and it bubbles and gets crispy almost instantly. Ladle some hot oil on top to cook the top and you're done in 40 seconds. It's the best fried egg you'll ever have. Normal street food in Asian countries.
T fal
Wow! This was soooooo cool! First time I've ever seen these different types of pans compared like this. What a wonderful tool for those wanting to purchase specific pans but not having a clue as to how they perform. Thank you so very much for this information!
CARBON EGGS ONLY. FIGHT ME. Loved this vid!
I suppose so, if you don't mind tasting burnt polymers in your food.
i bet you're a hit at parties@@illiniwood
@@joneal23 If you've cooked on iron or steel pans long enough, you should know that you've had that one omelet that tasted like you were eating iron nails. If not, you don't use your pans much.
@@illiniwoodYou apparently don’t know how to season skillets correctly.
I love this!!! I always use the same pan for making eggs, it's refreshing to see them prepared in different pans and learning how that changes the texture. I can't wait to see more videos like this to learn more about the varieties of pans and the differences they can make.
Great editing and video design of the video. It was really easy to follow. Love my carbon steel for eggs.
this was fun! can't wait to see more of this series
Do one with steaks! I’d love to see the sears on each
Agreeeeeeeeeeee
Cast iron for steak. Hands down. No competition. Other than the grill where it should be cooked... Haha
they'll be doing steak next apparently!
yesssss. and I'd love to see this for grill cheese or a quick quesadilla. I always use non-stick for easy clean up but clearly I'm a dufus for not getting more sophisticated with my pan choices.
@@doylehignite6073ss and cs will both cook a steak just as well. Just don't overcrowd the pan
Excellent video. I don’t like the “crust” on egg whites nor them bubbling up before they set as yours did, just my preference. Not a fan of non-stick either since learning my way around stainless. Accomplish what I want by using lower heat, 260F by my IR thermometer. Plus I do turn mine for an over-medium cook. Easy peasy. My 10in Made-In 3-ply stainless is as non-stick as it gets doing it this way. Having lots of fun with my Made-In pans, BTW!
so fun and inspiring! I need to try eggs in more than non-stick and work on my basting game.
eggcellent video and very informative.
Love this idea! Cant wait to see what the next one is 🤩
Finally a video like this!
This would’ve been a fun taste test to be a part of!
I have a full set of stainless and one non-stick. Love them all but I do use non-stick for my eggs 😊
Love it!
Great experience, thanks..!
I have the Made In Stainless Steel 12" and very happy with it !!!
I love this brand. Please keep the high quality standards and you have a customer for life!
Thank you! Will do!
Adding that Skillet to my cart meow! Would like to see a steak showdown next.
This was great more comparisons please
Carbon steel with bacon grease is absolutely the best for eggs... Basically use cast iron for everything else.
Wonderful experiment
Rhoda!!! You need to get a colab with Claire!!
Hello! At what temperature do you feel/think the pans are properly heated to cook eggs?
We are heating these over medium-low, and each material takes a different amount of time to get to that temperature. If you have a thermometer gun, the surface temperature would be about 250-300F.
@@RhodafromMadeIn Thank you! I do use a thermo gun 👍
Over easy in a stainless pan is where I love it, slightly runny.
I love my enameled cast iron for everything... almost!
🎉 If you see this post -- how do you cook scrambled eggs in the enameled cast iron??
The spreading of the white has more to do with the egg than the pan. Aside from non stick, which is always going to be tough to get a crust, all the pans can produce a similar result fairly easily.
For reference, short of a flat top, we predominately use carbon steel pans for everything in the professional kitchen. If you want to get a single pan that's a great all rounder, go carbon steel, just be sure to season it and look after it, and it will last you a lifetime.
Biggest thing is to get to know your pan, want a bit more crust? Get it hotter to begin with. Little less crust? Should be obvious...
Aside from non stick being harder to get a crust, go cast iron if you are searing a steak etc. Better heat retention, similar results with a good, thick stainless, or a carbon steel pan with a decent flame driving it.
Thsi is correct. You win. I agree 100%.
I use the MadeIn CS pan, nd make all sorts of eggs in it. Different chickens make different types of eg white runniness.
Being as I don't want any crust, I'll stick with non-stick. (Ahem ...).
@@ghanus2009The age of the egg also matters.
Hi Rhoda, thank you for the amazing tips and reviews
Please, can you tell me the difference between the new CeramiClad and Procoat non stick pan ?Which one do you suggest?
Thank you in advance! Ani
Hi Ani, I sent you an answer in the CeramiClad video comments. Hope it is helpful.
Hi Rhoda , thank you so much, I have the set of Made in stainless steel, I love it, I was looking for something non toxic, non stick for my son to cook the eggs, when I'm not at home
Wishing you all the best dear, thanks again 🥰
Would love to see one of the comparisons done for cooking a steak. I’ve given up my outdoor grill as I’m typically cooking for 1 and it’s not worth the maintenance of a grill. And steak on grill is what I primarily used it for…
Steak is up next!
John is a Star! Need more John! I too like Hard Boiled Eggs!
Question for Rhoda: Were the eggs cold or room temp? I always put my eggs out for a bit before I cook them.
Rhoda says room temp!
@@MadeInCookware True story
Does not matter.
My biggest problem when using a frying pan, for anything, is setting the flame height. My stove's dials are not dependable. Unfortunately, I couldn't see the flames in this test.
Omg! Another Rhoda! Smart also. Hawaii Rhoda
Raw cast iron, carbon steel and stainless steel - and in that order for me. I'll also take butter, thank you ver much.
I don’t eat eggs but watched this whole thing ❤😂
Cool experiment! The comment about the seasoning of the carbon steel adding seasoning (flavor) to the egg is pretty confusing though.
note to self: fry eggs in the ECI skillet!
I would like to see scallops tested, to see which one gets the best sear color.
Do you think there would be much difference between the comparison here for the fried egg, and cooking a ham & cheese omelette?
It would be interesting to see the same test done on a Brevelle/Polyscience induction burner. That way you would know that all the pans were at the same temperature.
Do any off these pans "cup" from the heat over time?
Warping can happen with cookware with improper heating techniques.
Oil basting my eggs. Going to have to use that trick next time
we love John!
I'll need to remember and heat my pans before adding oil ❤
Does not matter
No matter what I do the egg sticks to enameled cast iron. How do you do that? Maybe my pan is no good
Make sure it's truly preheated. Cast iron takes longer to heat than a stainless or carbon steel pan, but once it's hot, it will stay hot. Also a little extra fat could help if you are having issues. You could check that the surface of the pan is clean of residue. If not, use a paste of baking soda and water remove anything that might be stuck so new food won't stick.
The tension filled soundtrack...as if we're watching CSI investigations instead of someone eating eggs.
Why not avacodo oil.
Potato chips should have crunch, not eggs.
Preheated, seasoned (not enameled) cast iron pan, small amount of bacon fat, 3 minutes and turn off heat, flip and let sit 1 minute more.
White is set, yolk can be runny to jammy depending on preference by how long you let it sit after flipping. Pay attention so it's repeatable
Egg is not burnt.
U know ur getting older when watching a 12min video about what type of pan cooks the best egg is entertaining.
Redbaboonass you will never age with that handle
John from the product team!!
Given the loss of natural gas that is occurring in homes everywhere, how well can these pans work on electric stoves? I grew up with gas, but now face cooking on electric stoves.
Every one of these pans works great on induction and electric! 5-ply construction with no sandwich bottoms on the stainless and non stick. All 4 types use premium raw materials that are optimized for heat retention and distribution across all surfaces.
Seasoned cast iron.
Asian wok is the best fried eggs, true to the name
I am Iranian, and I really would like to own one of these pans, but unfortunately i do not have enough money! And i would like to be able to fry eggs or cook kebab in this kind of pans!
We have a wonderful Black Fri sale coming up!
what... I always flip my egg, to just give it a bit of a kiss of heat
Not keen on basting in seed oil. Where’s the ceramic? (Edit: ceramic maybe not around a year ago)
Hey pamper chef can you order a spoon holder for Kelly
I have a proper cast iron pan (seasoned) and I use it only for the eggs. I love the runny yolk and crispy edges, you cant achieve this with a non stick pan
can you cook chicken for one of your episode in 4 pan comparison
We like the suggestion!
Is this the woman from that legendary Onion 45-pan video?
Do one with fried chicken
That sounds like a good idea!
John!!!
No thermometer gun to make sure each surface was heated to the same temp?
Dang I guessed wrong!
I use cast iron. I rarely clean out the pan. It has been over 3 months. I just wipe it out with paper towel if needed. My wife think I am bad. At Disney I should hew how dirty their frying area was and shut her up...lol
“yoLk”
Seared steak and then in the oven.
Where is the cast iron ?
Just to cook egg doesn’t need varieties of pan ! It’s even can cook over banana leaves too ..
black pans
I don't like the crisp/burnt edges. I fry my eggs low and slow. Non stick preferably.
This video is so subjective.
For one, I use both Cast iron and Carbon Steel to cook eggs in. I can make completely edgeless eggs, or crispy eggs. Sunny side up or over easy. In my Carbon Steel pan (MadeIn, i make perfect eggs any way I like, also omelets, American (folde with stuff in the middle, and french omelet (rolled with a mild softness and no filings, opped with chives.
Egg cooking in any of the pans should be by technique. This whole buy the type of pan depending on what kind of egg youre making is stupid. Also the contest part is dumb, because it means nothing, and the dramatic music... Some On MadeIn... this is silly.
Y u hate fun?
@@chip_malt No, my point was to be constructive. If you're going to do a comparison, test, make the results worth watching. When they are meaningless, whats the point? Bring value.
@ghanus2009 what happened to you in high school??
@waverunner0703 oh, because I disagree this is about me?
Did you have a bad childhood?
Grow up.
I hate the brown crispness. A good egg is soft and white.
The perfect eggs are cooked in either bacon fat or ghee in seasoned cast iron or carbon steel. Eggs cooked in oil taste like ass.
The winner for me will always be non stick. The other pans are useless for me. To much work to make them useful.
Soend 20 bucks on a cheap non stick and you will be set for a long time.
Can't go wrong with a good non-stick pan!
Crispy edges or nothing!
Obviously a fair amount of time was expended making this video. It is unfortunate the testing parameters were not tighter. I would have prefered the pans were brought to an identical temperature verified with a thermometer. The eggs should come directly from the same farm. The chicken feed and age can greatly impact the color, taste, and texture of the eggs. The eggs should have been cooked for the same length of time. The salt should have been measured for the taste test. Even with all those precautions the health of the individual chickens will impact the eggs.
Crispy eggs are the best.
Made In is an advertising company that happens to sell pans. Fortunately when it came to buy a carbon steel pan, I bought a de Buyer pan because it’s much superior to the Made In pans I got.
I bought three Made In stainless steel pans because my new electric glass cooktop requires perfectly flat pans. I used the 3.5 qt. sauté pan about ten times under NORMAL USE, and the pan developed a cupped bottom rendering it almost useless. The only way to contact Made In is through their website. In the last year, I’ve filled out the online form three times and have never received a response. They don’t give a crap about their regular customers and their pans don’t seem to hold up to light home use. How’s it going to fair in a restaurant? They don’t stand behind their products and their customer service is nonexistent.
This video teaches us how to overcook a fried egg.
Hmm.
The L is silent in “yolk” btw, you sound like a bot.
Seriously you turned me off at grapeseed.
I could never fry an egg in anything other than Teflon. They ALWAYS stick like glue. Even Teflon can stick if scratched.
I always fry in stainless steel, but I use more oil at the smoke point and baste the egg. Try Jose Andres’ method.
Eggs should never be brown or crispy. That is overcooked indigestible protein. Ick.
This is a garbage take.
Brown and crispy eggs are yummy
Get good
Agreed ick
Ick ? It’s food what the hell