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  2. Another stainless steel hack. Just don't care if your pan gets some discoloration on it. It's one thing if you're a professional, but if you're at home, that darkening on the underside isn't really going to do anything. Only worry about something if it's making it hard to use the pan or it makes it hard to clean and sanitize the pan.

  15. Yes. Stainless is great cookware. The high quality stuff is versatile, durable, easy to use, cost effective, and should be your first set of cookware. Buy at the right level and you will have them for life. Cheap ones will lift in the middle when hot. Game over. I have a ridiculous collection of cookware and the stainless (Fissler) is what I use most. Over twenty years of daily use and they are like new. Dutch babies slide right out. Even a three egg omelette in 90 seconds can slide right out. Top of the line All Clad will also make you happy, but I prefer the Fissler.

  21. Stainless steel is not indestructible. I invested in a whole new stainless steel set and day 1: added salt to water to boil ➡️ pitting. Didn’t know what it was, tried to clean it with comet and now thw whole thng’s a mess. Then, searing meat on one of the pans, God forbid I salted the meat in advance, because now there’s pitting in the pan, too.
    I agree with most the video but it’s not eggs to be adraid of, it’s normal cooking with SALT. Any fic for this would be appreciated because I literally can’t cook normally with this stuff, from these experiences. How can everyone else use salt but mine pit?

  25. you do not need to season cast iron every time after washing it. only time I have to reason season mine is if you cook something acidic and it removes the season. when I wash it with soapy water the water just beads up and can be washed away.

  27. Cooking eggs is very subjective and obv a matter of taste. Personally, in our house we cannot stand fried eggs that are browned and crispy on the edge of the white. It stinks and the think clear plasticky film that forms skeeves me out. When you flipped your fried egg I almost lost it. Also, I exclusively fry my eggs in butter which seems to be a no bueno for stainless steel unless you like your fried eggs brown and speckled with burnt butter. This is the only exception that requires nonstick to me.

  28. Why are you saying it's okay to use seed oils? Like, that's horrible. You want people to get oxidative stress? Like, that's just horrible for your body. You're telling people it's okay to cook with machine oil. Like, what the hell?

  32. hey Josh! I am currently in the market for new pans and was curious if you could do a video on Hexclad pans. I have friends that have them and they love them, but i was wondering what your take on them is. If you or your team reads this, thank you for the consideration!

  37. So if you make 3 more channels and everyone follows those or half do and watch all of those videos you just get millions for each one each year? If so not a bad idea 🤣 I’m jealous but not a bad idea.

  44. When I really really messed up cooking with my stainess steel pan OR my wife made pancakes in it, you know sticky oils residues in it, I just fill it with very hot water and add a dishwasher cube and let it sit for half an hour, and voila, clean! love the vid thx!

  46. For eggs i preheat to medium high heat for couple mins, get it off the stove for about 30-sec -1min and put the heat the low-medium, put some butter (better iwth eggs imo than oil and with the wait timed the butter doesnt burn) then i put my eggs in then put the pan back on the stove. Slower cook but better taste and still non-stick

  49. Good video! I like using StainlessSteel and your tip about the overheating makes sense for me now. Thanks!

    And if it's a bit coloured like blueish… just use some vinegar to clean it off.

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