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You are hilarious!
Years ago, I heard "hot pan, cold oil, food don't stick.
Kinda works
Eggs are really finicky because (outside of a nonstick pan), whether they'll stick or not depends on a bunch of factors, including the heat of the pan. Too cold: they'll stick. Too hot: they'll stick. You really need to hit a sweet spot to cook eggs in stainless steel without sticking.
Those who cook eggs in stainless steel without sticking are using a boatload of butter.
All Clad. D5 series..eggs never stick..why?
I make sure the pan is very hot first, add my oil ( high temp affordable Rice Bran Oil)
I strain the watery part of the albumin ( the white).. Before putting in pan, and then add a 1/2 tbls.butter (clarified) for flavor and float my egg in into the surface.!! You can also do this with all clarified butter or ghee.!
Anyway, as soon as the egg white.sets on the bottom I add water to the pan and cover.!! Wait till the yolk gets the white film on it remove cover test to see if IT'S stuck or not and then slide out of skillet into pan.. " done" lightly salt and pepper and enjoy.!!
Carbon steel is just not very good on electric stoves and warpage is common. They're great on gas, though.
I use Stainless-Steel and cast iron my eggs never ever ever ever stick. I preheat on medium heat. Never ever high heat. 😊. Thank you
Eggs never stick in my stainless steel pan. I preheat my pan until the oil is really shimmering, just below plain olive oil's smoking point. For other oils, like canola, peanut, or avocado, the oil will just be shimmering and not close to their smoke points yet. For butter, it will be right when first few specks turn brown.
Evrn cheap thin stainless steel pan can be made nonstick, like what we use outdoors, https://youtu.be/0iSh4ut6Hms
https://youtu.be/1376ITxF1Oc
I heat my stainless steel pan on high and when the oil starts to smoke, turn the heat off, toss the oil snd let the pan cool on its own until warm to the touch. Heat the pan again to low med to med heat, put some oil or butter or both, smd cook your eggs. Your stainless steel pan is now nonstick
A generous amount of oil/butter in stainless steel works. Room temp eggs go a long way too.
What's good about carbon steel is that if your pan is too hot it will cool faster when you turn down the heat … Otherwise it's just as good as cast iron for searing …
Hannah watch youtube on seasoning stainless steel
Carbon steel is not the best choice for an electric glass top stove. Great for gas. If you have a glass top stove and want to try a carbon steel pan, you will need to cook at a lower temp and heat the pan more slowly.
True. My all clad floats eggs around. I do pre heat avocado oil at high temp to season. Works great plus clean up is a snap
My mom’s pans handled eggs fine. She had Revere Ware copper clad stainless.
You can pound a steel pan back to flat with a rubber mallet, but first get the pan hot. You don't want to crack a cold pan. And don't hit too hard. A bunch of light hits is better than a few hard hits.
How-to fry eggs in an all-clad 8“ stainless steel pan: heat the pan, add 2 tbsp cold oil to hot pan, add the eggs (scrambled or sunny side up) watch it slide around. Easy peezy! I learned this from watching a video online.
Hanna there is another way if you go on YouTube and watch Chef Christine Cushing she seasons stainless steel with the green parts of scallions, it was really interesting!
Just and some high smoke point oil wipe it in a thin layer in your stainless steel pans and heat it on high until it smokes for about 30 seconds then wipe it to make sure no oil is puddling, then let it cool on the stove top until cool , remember once you do this you clean it like cast iron or carbon steel no soap just hot water and a bristled brush, eggs will slide around your pan. Hope this will help you!
If you cant take the heat get out of the kitchen. Pans that conduct heat well have MASS. MASS often has WEIGHT. These are properties that are not going to change. The mass retains heat longer to allow searing as intended. Stick to your inferior teflon pans and replace them every year or less if you cant handle it. Whiners. Oh the stove is hot, I dont like it…
Does a coleman 2 burner propane stove put out enough heat to fully season a matfer carbon steel fry pan?? 😎😎
Chinese wok is also carbon steel & light
Just one more person to say: Yes, season stainless fry pans. Personally, I like mine a nice, amber color. Still had to be careful w/eggs (use low heat; adequate oil/fat, etc.), but helps.
Also, in addition to weight, consider the actual balance of a pan. I want a pan to feel good in my hand like I would any tool. Lastly, some pans are better suited for specific jobs than others. How will you use it most? Shallow pan fry? Saute? Sear and finish under broiler? More general purpose (so a good compromise)?
"'Appy Coookeeng!"
When is Lisa releasing the copper cookware review video?
Hannah: is seasoned carbon steel cookware safe to use ?
While you guys recommend the matfer pan, this pan has a tendency to warp when used on halogen or induction stoves. Have you tested the mineral b professional pan or carbone plus with stainless steel handle? I have found these affordable, less prone to warping and more comfortable to hold and use.
A stainless steel pan can be seasoned just like steel and cast iron.
bacon fat for my carbon pan works great
The trick with eggs is get pan hot then add fat and then eggs will not stick… i let pan get good and hot for scrambled eggs and use a fork to constantly scrape moving the eggs around for light fluffy and moist eggs or longer for the family who likes drier eggs…no or minimal sticking
Stainless steel pans can be seasoned just like anything else to be non stick. Who cares if it's no longer shiny?
Demeyere stainless steel multi-line. It never sticks
To make stainless non stick for eggs, you have to first heat the empty pan to around 400F. You can add oil and then eggs. Only good for fried eggs though because of high heat. Alternatively, you can just use Pam.
i did the matfer potato method of seasoning my carbon steel pan and it has left a great seasoning base but there was a lot of build up on the rim of the pan. should i scour the pan and reseason it in the oven or can i just clean the rim? I'm looking at your matfer there and the bottom of the pan looks the same as yours but my rim is pretty built up.
Stainless Steel needs to be seasoned, I use coconut oil and table salt. Put about a tablespoon of coconut oil in the pan to melt. Swirl it around and drain out excess. Sprinkle a generous amount of salt onto the bottom of the pan. With a paper towel or cloth, firmly rub the salt and oil into the pan using a circular motion. An egg will float on the surface of a properly seasoned stainless steel pan.
If your stove is weak, u r better off with thinner smaller pan.
Thinner pan is more prone to warping but it will not happen on weak stove (like in most rentals).
With thicker pan u can get up to temp and sear first side of the steak great but with weak stove pan will not be back up to temp to sear the other side. So second side just end up steaming on the pan.
U have better chance with thinner pan. My debuyer blue steel pan works better on my stove than mineral b. Most people buy mineral b 3.5mm thinking it is a better pan because it is more expansive but for average stove blue steel 2.5mm works better. Debuyer makes even thinner pan at 1.5mm but I have not used them. This is also similar reason why I stick to 11” or under in size. For certain things bigger pan would be nice but with my weak stove heat does not reach the outer edges enough to keep the pan evenly heated and seasoned.
If you have very strong stove or induction stove mineral b would be better choice.
As far as warping goes, usually cause is preheating with high heat on cold pan.
If you star on medium low first than crank up to high, pan should not warp.
U can use wooden block and hammer to try to flatten the bottom.
And for potato peels, I think it has a cleaning/disinfecting quality to it, but don’t quote me on this.
I think that is why in the past debuyer use to ask to boil potato peel before seasoning the pan.
Asians use green onion or chives to remove any metallic taste.(stir fried until burnt)
Other differences… cast iron tend to have short handles that therefore get very hot. Carbon steel has longer handles that stay cooler. Cast iron tends to have taller sides and squared bottoms that make it more difficult to get under food
I have All-Clad copper core, and sometimes I can get the eggs to not stick too much. There's been a few times where the eggs slide around better than nonstick. Other times, the eggs stick, and I'll admit it's a crap shoot. I do scrambled eggs in the stainless steel. If I screw up and eggs stick, all I have to do is to soak the insides of the pan and the eggs just lift off
Preheat the pan to the right temp. Add oil/butter/etc. Then add eggs. Check out the water drop tests.
Is it bad that I can't stop staring at Hannah?
as far as the eggs in stainless, i use a very low heat and cover the pan. if the egg does stick it’s ver minor
Can we get a video about electric pressure cookers? Like the instapot that is all the rage now. But what is the best one?
Can the stainless steel pans go into the oven also? I figure the answer is yes, but thought I'd ask since I don't have one.
I just copied & pasted this, but… “It’s like you guys have never heard if this stuff… why are you only now talking about carbon steel and not 25 years ago???” This is really old school stuff.
Stuck eggs? Soaking pan? Use cold water to get the egg proteins to release from the pan.
3:06 it's not magic, they just use a shit ton of oil/butter/grease where their definition of "alittle oil" is that of a state fair lol.
About using potato peels during the initial seasoning process, maybe they do nothing some other media could do, but I have seen many recommendations for slicing potatoes as a way to quickly create a more durable patina base on carbon steel knives, so maybe there is some chemical reaction taking place that is helpful.