How To Make Your Stainless Steel Pan NON-STICK! 🍳
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- How To Make Your Stainless Steel Pan NON-STICK! 🍳
A TRICK WE ALL NEED TO KNOW. 🍳✨
A simple trick on how to make a stainless steel pan non-stick in a minute using a very clever mercury ball test using half a teaspoon of water.
The pan I am using is Simon Gault Stainless Steel Frypan 20cm: 👇👇👇
👉www.briscoes.co.nz/product/10...
The seasoning I am using in my scrambled eggs is my Indian seasoning blend. The exotic flavors of India in a shake. This mild korma curry spiced seasoning is so versatile that it will liven up seafood, beef, chicken, lamb, or pork. Add a spark to veggies, sauces, dips, or soups, and even a touch of magic sprinkled on fries, peanuts, popcorn, or in your cheese toasties.
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Simon Says: One crucial aspect to nail when cooking on any fry pan, especially stainless steel ones, is getting the heat just right. To steer clear of any sticky situations, let the pan reach its optimal temperature before introducing any food, butter, or oil.
If the heat is too low, it'll stick; if it's too high, it'll stick and burn.
The trick to ensuring the pan is ready for action (without any sticking) is the "mercury ball effect." Drop a 1/4 teaspoon of cold water onto the heated pan, and watch it form a ball that gracefully dances on the surface, akin to a mercury ball. Once achieved, you're good to go-add butter or oil along with your food, and they'll glide effortlessly without sticking. If the water droplet evaporates and scatters into smaller beads, the temperature is too low. Wipe the pan dry and restart. Re-test as the temperature rises. When the water forms a single ball almost immediately, your pan is at the perfect temperature. Don't linger; add oil and food promptly.
After placing the food (let's say it's fish) in the pan with oil or butter, resist the urge to shuffle it around right away. Let it stick temporarily until it naturally releases, then move or turn it. If sticking persists, lower the heat to let it release on its own. A splattering water test signals an overheated pan; let it cool before retrying. Vegetables are the exception-move them around to avoid burning and sticking. Frying onions? Stir frequently for that perfect color and flavor. For eggs, slap on a lid during cooking to create steam, yielding a flawlessly fried egg without the sticking hassle.
When using a Teflon pan, beware-it can emit toxic fumes above 230 degrees Celsius. And a heads up: PTFE coatings on non-stick pans can release toxic fumes even at normal temperatures, so steer clear of pans with this coating additive.
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A blend of NZ grass-fed ghee, coconut oil, and extra-virgin avocado oil.
Coca-Cola Ghee is a delicious, nutritious natural cooking oil that we know you will love.
Use for baking, sautéing, stir-frying, grilling, and BBQ.
👉Cocavo Ghee: cocavo.co.nz/product/cocavo-g...
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🕒 Timestamps:
⏰ 00:00 INTRO
🌟 00:29 Golden Rule
🌡️ 01:24 How to test pan temperature
🥚 03:55 Do Eggs Stick?
🍳 04:08 Eggs into pan
🍳 05:15 Fried egg
#simongault #cookingtips #masterchef #cooking #recipes #cook #chef #stainlesssteel - บันเทิง
Awesome, now I dig out my steel pan out of the cabinet cache that I threw it when I got tired of food sticking on it all the time.Thank you Simon. Rds from Finland.
Good stuff!
This is great. thanks!
You're welcome!
Visited your deli a couple of weeks ago after seeing your of your videos. Loved it! The food and the service was exemplary 😃👍. I’ll now be a regular!
That is fantastic news, hopefully will see you there sometime
floating water ball on hot pan. mind=blown
Fabulous.
Thank you 😋
I seasoned mine with hot oil and salt.
When you fry an egg, is your egg cold or at room temperature? I am curious if that makes a difference. Thank you!
Egg temperature? Not a big deal! For perfect, non-stick fried eggs in your stainless steel pan, focus on these two key factors:
Pan Temperature: Heat the pan over medium heat until a flick of water sizzles and evaporates quickly. This ensures it's hot enough.
Fat Management: Use a good amount of butter, oil, or a combination to coat the pan's surface and create a barrier between the egg and the metal.
Here's a quick tip: Crack the egg into a small bowl first for easy transfer to the hot pan.
Happy Frying!
Thanks Simon. Should probably invest in a stainless steel pan. I have cast iron ones that I love. I’ll try your technique on those.
nothing wrong with cast iron. Love them
this method is not for cast iron. A well seasoned cast iron pan won't stick at any temp
Thank you for the water trick Simon, will give it go
Thank you!
This is soooo good! Thanks Simon. Another pan question … we bought your carbon steel pans but I always seem to have residual oil when I season it. Can you do a video for these pans too, please 🙏🏾
Yes, absolutely, I have busy week but will put on the list for you for sure
@@simongault5804 woah! You responded! Cool! Thanks Simon. 👏🏽
Can you use a IR thermometer and wait for it to reach the desired temp?
Great question! Absolutely, using an IR thermometer is an excellent way to precisely measure the pan's temperature. For achieving that non-stick effect, you're generally aiming for a pan temperature of around 350°F (175°C) to 400°F (205°C). It takes the guesswork out of the equation and ensures you're hitting that non-stick sweet spot.
P.S. For anyone who doesn't know what an IR (Infrared) thermometer is, it's a gadget that lets you measure temperature from a distance without any contact-super handy for kitchen use.
Cheers,
Simon
@@simongault5804 the Leidenfrost effect happens at 379F
A hot smoking pan sets my smoke alarm off. The apartment managers do not allow adjustments. If I could reach the alarm, we thought a plastic cover might work. Don't know.
What temperature should the pan surface reach approximately?
Hi Manuel,
Awesome question! The effect you're referring to typically occurs at temperatures significantly above the boiling point of water, which is around 190°C to 240°C (375°F to 460°F). However, it's important to note that the exact temperature can vary based on several factors, such as the surface material of the pan, the surface roughness, and the purity of the water. Hope this information helps.
Cheers,
Simon
@@simongault5804 thanks a lot.......!!!!!
Would it work if I did not use any fat at all? Thank you
Hi Alien, Cooking without any fat in a stainless steel pan will not inherently create a non-stick surface. Stainless steel pans do not have a natural non-stick coating like Teflon-coated non-stick pans. Therefore, cooking without oil, butter, or another type of fat increases the likelihood of food sticking to the pan. I hope that is of help.
Cheers,
Simon
💙🙏