Here’s what you did wrong: 1) You used WAY too much oil in the stainless steel pan. Do it again with less oil. 2) You need to place the steak toward the side of the pan, not dead in the center. When you flip the steak, put it on the other side of the pan. Both of these things are absolutely crucial. Once you learn how to use stainless steel, you’ll never go back.
Why even bother with stainless steel? I've switch from stainless steel and cast iron to 3mm carbon steel. Never looked back. Easier to lift and flip, holds a season, and holds a ton of heat.
Not all stainless steel is created equal. I use a full body tri-ply stainless steel skillet. It is heavier than most stainless steel. I prefer it over cast iron as another commenter mentioned, it allows for a great pan sauce. In my experience the full body tri-ply cleans up better than other stainless steel as well.
Cast iron for all. I use cast iron or carbon steel for everything and cook more fish than any other meat. Don't own a stainless at all (and would never buy a nonstick).
I use cast iron thats over 100yrs old. Got from my great oma over 35 yrs ago. Tried all kinds of other including heavy stainless, always go back to cast iron. More work to maintain, however far premium to any other pan for any cooking.
In my 20s I couldn't cook a steak to save my life. It wasn't until I got a cast iron skillet did my steak game improve. That, along with a good instant thermometer, and my familiarity with the stovetop I was using, made all the difference in the world. I will say it does take more effort to clean the cast iron but I can see the appeal of cooking on stainless. Good video, well presented info 👌
Actually cleaning cast iron is very simple. Add some water to the hot pan and anything stuck will loosen. NEVER use any soap inside the cast iron or you'll have to reseason it
@@crisc9280 You can use soap in cast iron. The days of not being able to use soap in a cast iron pan are over. Soap used to have lye which affected the seasoning, but you'll be good. That's just an outdated myth.
Threw your "don't need a hot pan" idea out the window...neither of those steaks have a great sear on them...because the pans weren't hot enough. That's the only reason you need a really hot pan for steak...because you get the sear without cooking it right through.
This is great! Team cast iron here. I love the scientific approach and experimental observations. Maybe using a FLIR camera can give a visual reference for temperature reading along with the other devices. The FLiR may also be affected by the reflective surface of SS BUT (big butt here), you can read the temperature ad different angles for an average. Thanks for doing this✌️
I have an extensive cast iron cookware collection and some stainless that I never use. For steaks I always use carbon steel...it works best for me. Great video as always, have a great day
Been using a cast iron skillet as my main pan for the last 27 years. The teflon skillet is used for frying eggs, sauteeing, and making gravy. Hardly ever use the SS skillets, though the pots and pans get used regularly
I use cast iron for my steaks. Great video as always! I don’t think I’m even gonna bother trying the stainless steel pan. By the way, I still use your chicken wing technique to this day. 30 minutes at 250° and then 45 minutes at 4:25°. Delicious!
Thanks for the great feedback and support of our channel, truly appreciated! I had no idea that wing video would be one of the most viewed on our channel and glad you enjoy the recipe - Joey
Your ''mercury ball test'' is the Leidenfrost point. The water is supported or suspended on a thin layer of steam. It is definitely a good indicator of when you are good to go with a SS pan/skillet. Personally I would have had both pans a little hotter . Having said that I am sure they were both really tasty.
My question would be- was it a three ply or five ply stainless steel pan? I’ve been cooking steaks in cast iron for many years and only recently purchased (my first) 5 ply stainless steel 12” skillet. I cooked several ribeyes in it- doing exactly as you did the “mercury ball” test and used avocado oil. My steak ended up being as brown with a nice crust as any steak I’ve ever cooked in my cast iron. A little less smoke, a lot less weight and a nice fond on the skillet for a deglazed pan sauce, that you don’t really get with a seasoned cast iron skillet. I’ll be cooking all of my steaks in my stainless steel skillet from now on.
I just got a 5 ply pan im excited to try a steak tomorrow. Can i ask what temp did you heat the pan up at? And when you put your steaks did you turn down the heat or leave it as is?
@@PhatBoySteven Heat it up on medium but give it time, at least 5 minutes. Use the Leidenfrost effect test to determine if the pan is ready. When you put in the stake, it's now the war between the water from the meat and the heat from the pan, so do not turn down the heat. On the contrary, maybe even go up a little. Sear for two minutes then keep flipping the steak every 30 or 60 seconds. See the "cold sear" technique for details (the original idea uses the nonstick pan but I have great success with the steel). Use a good thermometer to understand when the steak is done. I stumbled upon this video thanks to YT algorithm and this is the worst stainless steel pan stake I have ever seen in my life. The beginning was fine but then he clearly did not have enough temp to keep searing the steak. Your 5-ply should not have that issue assuming you preheat it properly and keep pumping the appropriate level of energy to it.
A year ago, I had moved and I was able to buy a quarter of a cow. So the first thing I cooked was the T-BONE. As it was winter and South Dakota, yes, I'm doing this indoors. I get the oven ready at about 250 but first get the cast iron nice and hot, yes, smoking. I put the oiled up steak on the skillet and no surprise it starts smoking. Timed for 2 minutes. Flip. 2 more minutes. By now, the kitchen and living room are looking like a firefighter's training environment, as it was really smoking. Mind you, I had the exhaust fan cranking. I opened the kitchen door which leads to the garage and the smoke goes out there. I call my landlord downstairs and he comes up asking what am I doing? I tell him, and by now the skillet and steak are in the oven. He has me open the living room door direct to the South Dakota outdoors to let the smoke out. He's wondering why the smoke detectors haven't gone off. But he then looks at the exhaust fan set-up. Turns out it was NOT vented to the outside and it just pulled the smoke up from the stove top and back over my head. So, if you plan to move, be sure to check the exhaust fan so you don't do that. He hadn't checked because he doesn't really cook. And before I made an offer on my new house here in NYS, I had my real estate agent and my brother confirm that the exhaust fan vented. And, yes it was. Oh, my landlord did order a bunch of new smoke detectors that night. I just couldn't do any more high temp cooking.
Great video that covers alot of maybe beginner questions like, when is the pan really heated; look out for smoke; and add oil AFTER its heated. That said, I have no idea how you're bare handing that cast iron pan handle - seriously what am I missing? It has to be hot enough that your palm should be getting scorched....
I love your passion!!!!! Do this again at least 1000 times at different temps and times and you might actually get a nobel prize in gastronomy... otherwise this is just a video comparing hammers' and mallets' ability to break an egg
I don't think I would go with the same temperatures on the pans giving the different characteristics of the material. Given that, the stainless steel pan will be heated a bit hotter, then I would just make sure the internal temp would be equal on both steaks.
I use cast-iron for everything, except cooking pasta, rice and water for tea. I have some old Danish pots with a very durable enamel, you can even make long-simmer tomato-ragout (Bolognese etc) in them...
One thing to note would be the difference in the "magnetic properties" between cast iron and stainless steel. With induction, the heat transfer will be more efficient with cast iron as it is more ferrous than induction friendly stainless steel (just use a magnet to test). - Cheers!
I can't keep my cast iron in good condition, so I've given up using them. Going to get a good ss pan. However, for simple indoor steaks I usually use the broiler about 4 min on each side.
Agree def bit more maintenance but versatile from stove to oven, grill to campfire, etc. I have several Lodge’s as other poster recommended and they’re pretty good
I prefer stainless over teflon, but a well seasoned cast iron is going to do an excellent job on a sear for sure. I have glass stove tops so I can't REALLY use cast iron without damaging it so it's stainless for me, BUT, if you get a pan with a good thick bottom for better heat retention and distribution you can get some really great results still. Allclad makes a great pan for that and I even can bake with it in the oven, which is how I make a roast beef with a mushroom pan gravy recipe that Chef John has on his channel. Usually though, I use the method you showed for broiling a steak in an electric oven. I did that last weekend with a few boneless New York strip steaks and they were perfect. Great crust and perfect medium rare color.
this may not be related to the pan searing of steaks, but i find pansearing a little messy and frankly not as good as a bbqed steak.... i am on the carnivore diet and i eat steaks at least 10 times a week, i however am too lazy to light the pit every time i want to cook the steak, so i use this method: i usually whack the 3/4" steak into the pre-heated airfryer at 205 degrees celcius for about 4 minutes, then use a blowtorch to sear the steak right in the basket that you of course remove from the machine and place on the counter or a fire resistant surface... just take note not to burn the plastic bits.... i salt and pepper after searing both sides of the steak.... put on a little steak sauce or kewpie mayo and drizzle some of the renderings over the steak.... i feel that the flavour is really pure and unadulterated with butter..... most importantly, there will likely not be the usual smokeout of when raw meat hits a hot pan and cleanup is a breeze. i kinda enjoy some seared and slightly burnt bits.... i feel that the flavour beats panseared any day....
You are using a induction-heatsource, right? Maybe it's just the model I have, but the cast-iron skillet does not get as hot as on a gas-stove, or any other stove with constant heating.
6:53 I've wondered if the meat releases so quickly on the stainless after the flip because the pan has lost a substantial amount of heat when warming the uncooked side. If that's the case, to correct you'd want to hold the steak off the pan for a minute or so before flipping.
The only thing that makes cast iron the "to-go steak pan" is that its usually thick. Thick = heat retention = heat. Any stainless pan that are thick and even heating is gonna make a good steak sear. Many of my stainless are thick bottomed and heavy. Many of my cast irons are from taiwan, which are usually thinner and lighter (which makes it easier to handle). So i usually use my stainless /carbon steel pan to sear instead of cast iron.
Thanks brother, Walmart is the #1 seller of beef in the US and that’s where we get most of ours. And remember, make it either choice or prime or don’t wast your time!
When I use my stainless to make a steak I crank up the heat a few seconds before flipping and you definitely have to give the other side a few minutes longer. Cast iron retains and distributes the heat better. I definitely prefer to cook a steak in my cast iron skillet.
I can easily say, you lacked temp control with the stainless pan to produce a proper sear on the first flip., you simply had to give the pan more heat to get a beautiful sear. I use both stainless and cast iron on the weekends when I make dinner for the fam. I never let my steak come out of the pan without a proper sear and i make sure I keep them med-rare in the process
I didn't understand the problems with temperature. Isn't that an induction plate set to 300f? Then you know what temperature the pan is. Right? It's one of the huge advantages with induction. When I deep fry something, I just set the pot to 160C and wait and it'll be the correct temperature.
Cast iron - there can only be one! haha, a lifetime of cooking with cast iron, and it's non stick. For baking, I use tin ware, which is also non stick (if you can find it).
You get uniform browning on both sides. I recently started doing this and my steaks come out better. Each side is browned the same amount but still pink in the center.
I cook my steak in a stainless steel pan, but my steak looks much better than yours. Maybe it's because my pan has a thicker bottom or because I cook at higher temperatures (my fire alarm almost always goes off). The reason I prefer the stainless steel pan is because it's easy to clean and maintain.
Every French cook will tell you that you are trying very hard to show us what every beginner knows: cook meat in cast iron, always. Looks better and tasts better. Ask your grandmother 😅😅
Cast iron is for people who like everything to taste the same. Nasty, and unnecessary when considering a stainless steel pan is the chef industry standard.
Do this again at least 1000 times at different temps and times and you might actually get a nobel prize in gastronomy... otherwise this is just a video comparing hammers' and mallets' ability to smash an egg
I eat steak probably 3 times a week... I feel like such a minority since I have never really cared for having a good char, less char the better for me.
With the ghee addition he should have put down the cast iron steak 1st. Cheap stainless pan, not thick total clad pan. Lots of cast iron bias. I have cast iron, carbon steel, ceramic and clad stainless. I can out cook this joke any day of the week. I sous vide steaks before sear, or I sear and finish in the oven at 400degF.
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
Here’s what you did wrong: 1) You used WAY too much oil in the stainless steel pan. Do it again with less oil. 2) You need to place the steak toward the side of the pan, not dead in the center. When you flip the steak, put it on the other side of the pan. Both of these things are absolutely crucial. Once you learn how to use stainless steel, you’ll never go back.
Why even bother with stainless steel? I've switch from stainless steel and cast iron to 3mm carbon steel. Never looked back. Easier to lift and flip, holds a season, and holds a ton of heat.
You needed more heat to begin with in both pans. THAT's what gives you a good sear.
The sticking for stainless steel is a positive if you are planning on making a pan sauce after searing- for deglazing the deliciousness.
Absolutely agree
Not all stainless steel is created equal. I use a full body tri-ply stainless steel skillet. It is heavier than most stainless steel. I prefer it over cast iron as another commenter mentioned, it allows for a great pan sauce. In my experience the full body tri-ply cleans up better than other stainless steel as well.
Pork and beef. Cast iron.
Fish, Stainless.
Fried rice Stainless.
Bacon... Cast iron. Always.
Great tip!
What about chicken?
@@marvinprado1700 Those are just his opinions. You can cook all that on stainless perfectly and easily. It won't ever rust or need "seasoning".
Cast iron for all. I use cast iron or carbon steel for everything and cook more fish than any other meat. Don't own a stainless at all (and would never buy a nonstick).
I use cast iron thats over 100yrs old. Got from my great oma over 35 yrs ago. Tried all kinds of other including heavy stainless, always go back to cast iron. More work to maintain, however far premium to any other pan for any cooking.
Great vid. Answered persistent question. Like the insight about "mercury ball effect". Have not seen such comparison before. Thanks much.
Thanks for the feedback and your support of the channel! - Joey
The Leidenfrost effect is what homie is describing as the "mercury ball effect." Worth a quick read up on.
In my 20s I couldn't cook a steak to save my life. It wasn't until I got a cast iron skillet did my steak game improve. That, along with a good instant thermometer, and my familiarity with the stovetop I was using, made all the difference in the world. I will say it does take more effort to clean the cast iron but I can see the appeal of cooking on stainless. Good video, well presented info 👌
Actually cleaning cast iron is very simple. Add some water to the hot pan and anything stuck will loosen.
NEVER use any soap inside the cast iron or you'll have to reseason it
@@crisc9280 You can use soap in cast iron. The days of not being able to use soap in a cast iron pan are over. Soap used to have lye which affected the seasoning, but you'll be good. That's just an outdated myth.
Threw your "don't need a hot pan" idea out the window...neither of those steaks have a great sear on them...because the pans weren't hot enough. That's the only reason you need a really hot pan for steak...because you get the sear without cooking it right through.
Mercury ball effect is officially called the leidenfrost effect
This is great! Team cast iron here. I love the scientific approach and experimental observations. Maybe using a FLIR camera can give a visual reference for temperature reading along with the other devices. The FLiR may also be affected by the reflective surface of SS BUT (big butt here), you can read the temperature ad different angles for an average. Thanks for doing this✌️
I have an extensive cast iron cookware collection and some stainless that I never use. For steaks I always use carbon steel...it works best for me. Great video as always, have a great day
Been using a cast iron skillet as my main pan for the last 27 years. The teflon skillet is used for frying eggs, sauteeing, and making gravy. Hardly ever use the SS skillets, though the pots and pans get used regularly
I use cast iron for my steaks. Great video as always! I don’t think I’m even gonna bother trying the stainless steel pan. By the way, I still use your chicken wing technique to this day. 30 minutes at 250° and then 45 minutes at 4:25°. Delicious!
Thanks for the great feedback and support of our channel, truly appreciated! I had no idea that wing video would be one of the most viewed on our channel and glad you enjoy the recipe - Joey
Your ''mercury ball test'' is the Leidenfrost point. The water is supported or suspended on a thin layer of steam. It is definitely a good indicator of when you are good to go with a SS pan/skillet. Personally I would have had both pans a little hotter . Having said that I am sure they were both really tasty.
My question would be- was it a three ply or five ply stainless steel pan? I’ve been cooking steaks in cast iron for many years and only recently purchased (my first) 5 ply stainless steel 12” skillet. I cooked several ribeyes in it- doing exactly as you did the “mercury ball” test and used avocado oil. My steak ended up being as brown with a nice crust as any steak I’ve ever cooked in my cast iron. A little less smoke, a lot less weight and a nice fond on the skillet for a deglazed pan sauce, that you don’t really get with a seasoned cast iron skillet. I’ll be cooking all of my steaks in my stainless steel skillet from now on.
I just got a 5 ply pan im excited to try a steak tomorrow. Can i ask what temp did you heat the pan up at? And when you put your steaks did you turn down the heat or leave it as is?
@@PhatBoySteven Heat it up on medium but give it time, at least 5 minutes. Use the Leidenfrost effect test to determine if the pan is ready. When you put in the stake, it's now the war between the water from the meat and the heat from the pan, so do not turn down the heat. On the contrary, maybe even go up a little. Sear for two minutes then keep flipping the steak every 30 or 60 seconds. See the "cold sear" technique for details (the original idea uses the nonstick pan but I have great success with the steel). Use a good thermometer to understand when the steak is done.
I stumbled upon this video thanks to YT algorithm and this is the worst stainless steel pan stake I have ever seen in my life. The beginning was fine but then he clearly did not have enough temp to keep searing the steak. Your 5-ply should not have that issue assuming you preheat it properly and keep pumping the appropriate level of energy to it.
Going out on a limb with my choice B4 I watch... CAST IRON!
A year ago, I had moved and I was able to buy a quarter of a cow. So the first thing I cooked was the T-BONE. As it was winter and South Dakota, yes, I'm doing this indoors. I get the oven ready at about 250 but first get the cast iron nice and hot, yes, smoking. I put the oiled up steak on the skillet and no surprise it starts smoking. Timed for 2 minutes. Flip. 2 more minutes. By now, the kitchen and living room are looking like a firefighter's training environment, as it was really smoking.
Mind you, I had the exhaust fan cranking. I opened the kitchen door which leads to the garage and the smoke goes out there. I call my landlord downstairs and he comes up asking what am I doing? I tell him, and by now the skillet and steak are in the oven. He has me open the living room door direct to the South Dakota outdoors to let the smoke out. He's wondering why the smoke detectors haven't gone off. But he then looks at the exhaust fan set-up. Turns out it was NOT vented to the outside and it just pulled the smoke up from the stove top and back over my head.
So, if you plan to move, be sure to check the exhaust fan so you don't do that. He hadn't checked because he doesn't really cook. And before I made an offer on my new house here in NYS, I had my real estate agent and my brother confirm that the exhaust fan vented. And, yes it was. Oh, my landlord did order a bunch of new smoke detectors that night. I just couldn't do any more high temp cooking.
Excellent work! I learned a lot!
Great video that covers alot of maybe beginner questions like, when is the pan really heated; look out for smoke; and add oil AFTER its heated. That said, I have no idea how you're bare handing that cast iron pan handle - seriously what am I missing? It has to be hot enough that your palm should be getting scorched....
Have you,or can you do a three-way? Cast v. SS v. Carbon? I love your methodology and would accept your results as definitive.
Carbon is the best of all worlds
I love your passion!!!!! Do this again at least 1000 times at different temps and times and you might actually get a nobel prize in gastronomy... otherwise this is just a video comparing hammers' and mallets' ability to break an egg
I don't think I would go with the same temperatures on the pans giving the different characteristics of the material. Given that, the stainless steel pan will be heated a bit hotter, then I would just make sure the internal temp would be equal on both steaks.
I eat steak and asparagus basically every night. Steak in cast iron, sauté veggies in stainless. This is the way
I use cast-iron for everything, except cooking pasta, rice and water for tea.
I have some old Danish pots with a very durable enamel, you can even make long-simmer tomato-ragout (Bolognese etc) in them...
One thing to note would be the difference in the "magnetic properties" between cast iron and stainless steel.
With induction, the heat transfer will be more efficient with cast iron as it is more ferrous than induction friendly stainless steel (just use a magnet to test).
- Cheers!
I can't keep my cast iron in good condition, so I've given up using them. Going to get a good ss pan. However, for simple indoor steaks I usually use the broiler about 4 min on each side.
Buy a Lodge one.
Made in America.
Agree def bit more maintenance but versatile from stove to oven, grill to campfire, etc. I have several Lodge’s as other poster recommended and they’re pretty good
I prefer stainless over teflon, but a well seasoned cast iron is going to do an excellent job on a sear for sure. I have glass stove tops so I can't REALLY use cast iron without damaging it so it's stainless for me, BUT, if you get a pan with a good thick bottom for better heat retention and distribution you can get some really great results still. Allclad makes a great pan for that and I even can bake with it in the oven, which is how I make a roast beef with a mushroom pan gravy recipe that Chef John has on his channel. Usually though, I use the method you showed for broiling a steak in an electric oven. I did that last weekend with a few boneless New York strip steaks and they were perfect. Great crust and perfect medium rare color.
Thank you so much 😊for the video. Very well produced and crystal clear.
this may not be related to the pan searing of steaks, but i find pansearing a little messy and frankly not as good as a bbqed steak.... i am on the carnivore diet and i eat steaks at least 10 times a week, i however am too lazy to light the pit every time i want to cook the steak, so i use this method:
i usually whack the 3/4" steak into the pre-heated airfryer at 205 degrees celcius for about 4 minutes, then use a blowtorch to sear the steak right in the basket that you of course remove from the machine and place on the counter or a fire resistant surface... just take note not to burn the plastic bits.... i salt and pepper after searing both sides of the steak.... put on a little steak sauce or kewpie mayo and drizzle some of the renderings over the steak.... i feel that the flavour is really pure and unadulterated with butter..... most importantly, there will likely not be the usual smokeout of when raw meat hits a hot pan and cleanup is a breeze. i kinda enjoy some seared and slightly burnt bits.... i feel that the flavour beats panseared any day....
Just started regularly using my stainless steel pan. I always get a nice crust on the stainless, not sure what happened in this video lol
Same. SS sears both side super well normaly
You are using a induction-heatsource, right?
Maybe it's just the model I have, but the cast-iron skillet does not get as hot as on a gas-stove, or any other stove with constant heating.
6:53 I've wondered if the meat releases so quickly on the stainless after the flip because the pan has lost a substantial amount of heat when warming the uncooked side. If that's the case, to correct you'd want to hold the steak off the pan for a minute or so before flipping.
108 this year-used cast iron pan-skillet-wok for 90 years-carbon good for skin complexion-iron good for blood-longevity-organic.
The only thing that makes cast iron the "to-go steak pan" is that its usually thick. Thick = heat retention = heat. Any stainless pan that are thick and even heating is gonna make a good steak sear. Many of my stainless are thick bottomed and heavy. Many of my cast irons are from taiwan, which are usually thinner and lighter (which makes it easier to handle). So i usually use my stainless /carbon steel pan to sear instead of cast iron.
I have started using a Blackstone Griddle.....
Your steaks always look great. Where do you get them?
Thanks brother, Walmart is the #1 seller of beef in the US and that’s where we get most of ours. And remember, make it either choice or prime or don’t wast your time!
When I use my stainless to make a steak I crank up the heat a few seconds before flipping and you definitely have to give the other side a few minutes longer. Cast iron retains and distributes the heat better. I definitely prefer to cook a steak in my cast iron skillet.
Nice video, comparison of steak
Great video but it's very easy to get that same crust on stainless. My dude had a yellowbellow too!! Nice!!
Thank You!
Does the mercury ball effect work on a seasoned carbon steel pan?
I'm guessing it would, but, because it's seasoned, like a cast iron pan, you could just go by the smoke.
Hmmmm,,, me so hungry, watching this. Good video and now I know...
I use my old cowboy Skillet love that thing.
The answer and the third pan that you should have tested is Carbon Steel. I like it better than my cast iron.
What is the brand of your burner and stainless steel skillet? Thanks - I have an ancient electric stove that heats horribly...
Best of luck mister
I've found that if you treat stainless steel like cast iron, it will act like cast iron. No soap and oil it after use.
Eye-ern or Eye-Ron.
Great looking steak.
I just finished cleaning my cast iron, and worked up a sweat. 😅
I can easily say, you lacked temp control with the stainless pan to produce a proper sear on the first flip., you simply had to give the pan more heat to get a beautiful sear. I use both stainless and cast iron on the weekends when I make dinner for the fam. I never let my steak come out of the pan without a proper sear and i make sure I keep them med-rare in the process
Cast Iron all day, if you don't have that use carbon steel! Oh before all that, get a GAS stove!
Agreed, nothing puts a crust on meat like hot cast iron over flame
I didn't understand the problems with temperature. Isn't that an induction plate set to 300f? Then you know what temperature the pan is. Right? It's one of the huge advantages with induction. When I deep fry something, I just set the pot to 160C and wait and it'll be the correct temperature.
Cast iron retains its heat better than stainless steel that’s why you get the better sear after the flip
Definitely team cast iron
Both pans weren’t hot enough. You should get a better sear without cooking the inside any more.
Cast iron - there can only be one! haha, a lifetime of cooking with cast iron, and it's non stick. For baking, I use tin ware, which is also non stick (if you can find it).
Surface differences are negligible. What matters is time and temp, always.....
Carbon Steel is the best of both worlds
You probably eat microwave dinners every night. Just repeating what you've heard on TikTok
@@kaydog890 Your mama forgot to change your diaper?
@@kaydog890 you probably use hexclad and always pans. Just buying in to whatever the hype is 😂
Please pretty please with sugar on top, do not play any music while you are talking. It is distracting to your dialogue. Thanks.
Agreed
What kind of oil
Musics a little much, takes away from your comments. Other than that, I really like your video.
Which is better, whoever the better cook is.
Charcoal.
Why flip them every minute??
You get uniform browning on both sides. I recently started doing this and my steaks come out better. Each side is browned the same amount but still pink in the center.
Is your kitchen on the second floor 🤔
High Carbon Steel is the best of all!
Demeyere Atlantis has entered the chat.
A good well-seasoned carbon steel skillet will give you the best features of cast iron, stainless, and teflon in one pan.
I know it's spelled. I-R-O-N, but everybody pronounces it I-ERN.
Just wanted to put that out there.
Bro can’t make up his mind.
Hahahahahahaha.
I see and taste 0 difference using teflon. It‘s about temperature, time and seasoning. Pan type is relatively irrelevant.
How about ceramic? I use ceramic and cast iron. It's really about heat management for quality dual-side sear. Teflon will kill you. Toss em away.
Now throw in a carbon steel pan in the mix as well..
How come there’s no comparison with cast iron versus carbon steel…?
You could tell by the fat when the steaks were cut which was better
I cook my steak in a stainless steel pan, but my steak looks much better than yours. Maybe it's because my pan has a thicker bottom or because I cook at higher temperatures (my fire alarm almost always goes off). The reason I prefer the stainless steel pan is because it's easy to clean and maintain.
Stainless
A little bit vs much heavier.
120°C or 120°F ?
130°f
is the fat you put in FULLY SYNTHETIC?
I personally prefer stainless
I like the hat🎩.
Every French cook will tell you that you are trying very hard to show us what every beginner knows: cook meat in cast iron, always. Looks better and tasts better. Ask your grandmother 😅😅
Cast Iron for Steak
Carbon steel!!
Cook a steak in a cast iorn pan its the LAW! Don't disrespect the steak with anything else
SS way more versatile
Open flame
Yep, carbon steel next.
I would prefer the taste testing to be done blind. Other than that, great video!
no steak in the world is seasoned 24h before! very bad idea
Permanent cooked on shit in corners after cookingn3 sirloin fillets. Steak came out great . Pan didn’t.
Stainless steel pan.
Cast iron is for people who like everything to taste the same.
Nasty, and unnecessary when considering a stainless steel pan is the chef industry standard.
Do this again at least 1000 times at different temps and times and you might actually get a nobel prize in gastronomy... otherwise this is just a video comparing hammers' and mallets' ability to smash an egg
Thats def not medium rare....def medium
It’s not Teflon….
All my steaks go on the grill
How the hell is he touching that cast iron pan?
Induction burner the handle will be hot but usually you can touch the handle. Not burn your hand hot
wrong technique of cooking in general... seasoned hour before? wtf
I eat steak probably 3 times a week... I feel like such a minority since I have never really cared for having a good char, less char the better for me.
Yea the majority of us like our steaks to taste good
With the ghee addition he should have put down the cast iron steak 1st. Cheap stainless pan, not thick total clad pan. Lots of cast iron bias. I have cast iron, carbon steel, ceramic and clad stainless. I can out cook this joke any day of the week. I sous vide steaks before sear, or I sear and finish in the oven at 400degF.
Out cooking this dude is no measure of success!
@@RimJobJesus369 You got that right!