For the stainless steel, heat first, then add oil. Heating closes the pores in the steel so that the oil stays on the surface, making it more non-stick.
@3SPR1T "pores" may be inaccurate. But on a microscopic and molecular level, it's not a solid surface. Heating it causes it to behave more like a solid surface do that the oil doesn't sink in and can instead be a barrier between your food and the steel.
Completely agree for searing steaks etc . For cast iron, the food release is very easy peasy, Mallard effect is excellent ... If you don't over heat the pan (go low and slow) .if you have a cast iron pan and don't get food results - One hack I want to share is to sand it until it's smoother to the touch (glide over the surface with fingertips). Think of the $20 lodge as an unfinished tool and sand it down afterwards. I saw on a homestead channel, this lady showed off a sanded down cast iron pan by her husband, who used pretty serious tools. I sanded my griddle as a trial with 10x cooking improvement.
@@christyreneespeaks It's inaccurate, which made me question everything else he had to say. Cast iron will "leech" a TINY amount of iron into your food, regardless. And that's a good thing. You need iron in your diet. They literally fortify kids cereal with the stuff, because most people don't get near enough in their day to day foods. There's more iron in cheereos than you'll get from cooking in a cast iron pan, every day, for a month. What acid does to cast iron is erodes the seasoning, and essentially take the pan back down to bare iron. No one wants that, and that's where the enamelled cast iron is great. Sure, a bare iron pan will expose your food to higher amounts of iron - and ruin the pan. Use a stainless steel pan for acid stuff, and cast iron for the rest. It's not rocket science, and you sure don't need to be spending $200+ on a single pan. Holy crap, that's insane.
Stainless cleaning - let pan cool slightly, add water to pan, re-heat to simmer to “de-glaze” , then wipe clean. If it does not wipe clean, repeat for a tiny bit longer. (If you want to make a sauce, de-glaze with wine, add seasoning and reduce) Super easy. DONT scrub scrub scrub a cold stainless pan, you’ll just scratch it.
I cook in visions glass. It is very durable, but isn't nonstick. I cannot understand why food needs to be fried. I make great french-fries in the microwave. Lay the raw potato sticks on a plate one layer deep, salt and cook till soft and barely crusted. Spray lightly with oil and turn. You can "fry" most foods in the same manner.
Not going to lie but three best pans to have is cast iron skillet or carbon steel pan or a Tri layer stainless steel skillet. Or the best of both worlds the carbon steel pan with a stainless steel bottom. But I use the cast iron pan I just like the way I can do the whole treatment. I had a carbon steel and stainless steel pan and did not like them. No matter what I do to the carbon steel pan I can never get it non stick. Also if you keep on using the cast iron steel pan over and over it does get smooth. I didn’t believe it but it is true.
Great topic and thorough analysis Kyle. This has been a stress point for me since moving back, and I've only recently fallen in love with my stainless. Had no idea about the iron leaching in non enamel cast iron! 😮
Thaks for the informative video - will you consider doing a review on the most popular pan on social media right now, which is the Our Place Titanium Always Pan Pro - No-Coating Nonstick cooking pan. Is it really as good as it has been marketed, or is it mostly hype?
@@jdmhondadude21388 Show me a scientific study that says it's toxic. Until you do I will keep using it. I love cooking with hexclad, sears great, cleans up fast by hand or in the dishwasher.
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𝐏𝐑𝐎𝐃𝐔𝐂𝐓 𝐋𝐈𝐍𝐊𝐒:
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Xtrema Ceramic Pan → links.wellnessdaddy.com/Xtrema (Use code 'Wellnessdaddy' for 15% off)
Caraway Ceramic Coated Nonstick Pan → links.wellnessdaddy.com/Caraway (Use code 'Wellnessdaddy' for 10% off)
Our Place Enameled Cast Iron → links.wellnessdaddy.com/FromOurPlace
For the stainless steel, heat first, then add oil. Heating closes the pores in the steel so that the oil stays on the surface, making it more non-stick.
great tip!
I'm pretty sure steel doesn't have pores.
@3SPR1T "pores" may be inaccurate. But on a microscopic and molecular level, it's not a solid surface. Heating it causes it to behave more like a solid surface do that the oil doesn't sink in and can instead be a barrier between your food and the steel.
@@elisebrown5157Exactly! 👍
Honestly, a sunny side up egg test would be a better test for what kind of pan to get...steaks are more versatile to cooking than a fried egg
I'll take a $20 Lodge cast iron any day. They got it right 100 years ago. I'm using my grandmothers pans to this day. Easy to use and clean,
I was like this too but learning about the acidicity leeching iron was eye opening
Completely agree for searing steaks etc . For cast iron, the food release is very easy peasy, Mallard effect is excellent ... If you don't over heat the pan (go low and slow) .if you have a cast iron pan and don't get food results - One hack I want to share is to sand it until it's smoother to the touch (glide over the surface with fingertips). Think of the $20 lodge as an unfinished tool and sand it down afterwards. I saw on a homestead channel, this lady showed off a sanded down cast iron pan by her husband, who used pretty serious tools. I sanded my griddle as a trial with 10x cooking improvement.
@@christyreneespeaks It's inaccurate, which made me question everything else he had to say. Cast iron will "leech" a TINY amount of iron into your food, regardless. And that's a good thing. You need iron in your diet. They literally fortify kids cereal with the stuff, because most people don't get near enough in their day to day foods. There's more iron in cheereos than you'll get from cooking in a cast iron pan, every day, for a month. What acid does to cast iron is erodes the seasoning, and essentially take the pan back down to bare iron. No one wants that, and that's where the enamelled cast iron is great. Sure, a bare iron pan will expose your food to higher amounts of iron - and ruin the pan. Use a stainless steel pan for acid stuff, and cast iron for the rest. It's not rocket science, and you sure don't need to be spending $200+ on a single pan. Holy crap, that's insane.
Stainless cleaning - let pan cool slightly, add water to pan, re-heat to simmer to “de-glaze” , then wipe clean.
If it does not wipe clean, repeat for a tiny bit longer.
(If you want to make a sauce, de-glaze with wine, add seasoning and reduce)
Super easy.
DONT scrub scrub scrub a cold stainless pan, you’ll just scratch it.
wow great tip, clearly I'm not expert in the kitchen lol
What about my set of 19th century copper pots and pans? Collected in Tunisia and re-tinned - perfect cooking results.
No carbon steel options...? In my research this was the top choice for non-toxic pan/cooking...
I cook in visions glass. It is very durable, but isn't nonstick. I cannot understand why food needs to be fried. I make great french-fries in the microwave. Lay the raw potato sticks on a plate one layer deep, salt and cook till soft and barely crusted. Spray lightly with oil and turn. You can "fry" most foods in the same manner.
Not going to lie but three best pans to have is cast iron skillet or carbon steel pan or a Tri layer stainless steel skillet. Or the best of both worlds the carbon steel pan with a stainless steel bottom. But I use the cast iron pan I just like the way I can do the whole treatment. I had a carbon steel and stainless steel pan and did not like them. No matter what I do to the carbon steel pan I can never get it non stick. Also if you keep on using the cast iron steel pan over and over it does get smooth. I didn’t believe it but it is true.
Great topic and thorough analysis Kyle. This has been a stress point for me since moving back, and I've only recently fallen in love with my stainless. Had no idea about the iron leaching in non enamel cast iron! 😮
Thanks for the informative video! Great tips!
Have you ever tested le creuset ?
Thaks for the informative video - will you consider doing a review on the most popular pan on social media right now, which is the Our Place Titanium Always Pan Pro - No-Coating Nonstick cooking pan. Is it really as good as it has been marketed, or is it mostly hype?
i'll check it out
Only low nickel stainless steel, and pure cast iron is considered non-toxic, the other ceramic and glazed materials likely contain lead.
First off the ceramic and cast iron pans are labeled wrong in your intro and the best way to cook steak is on grill.
None of those, hexclad is best.
Hex clad is definitely toxic, please don’t shout out stuff If your not sure . You can mislead people
@@jdmhondadude21388 Show me a scientific study that says it's toxic. Until you do I will keep using it. I love cooking with hexclad, sears great, cleans up fast by hand or in the dishwasher.