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3,673,759 Views ā¢ Aug 4, 2022 ā¢ Click to toggle off description
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****Navigate This Video****
0:00 Intro
0:52 Why Food Sticks to Stainless Steel Pans
3:14 How to Prevent Food From Sticking to Stainless Steel Pans
7:01 How to Cook Eggs in a Stainless Steel Pan Without Sticking
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****Related Videos/Articles****
Why Food Sticks to Stainless Steel Pans (And How to Prevent It) Full Article: prudentreviews.com/stainless-steel-pan-food-sticksā¦
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Stainless Steel vs. Non-Stick Cookware: Whatās the Difference? prudentreviews.com/stainless-steel-vs-non-stick-coā¦
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Views : 3,673,759
Genre: People & Blogs
Date of upload: Aug 4, 2022 ^^
Rating : 4.775 (4,810/80,873 LTDR)
RYD date created : 2024-05-18T13:54:31.439882Z
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YouTube Comments - 2,484 Comments
Top Comments of this video!! :3
Thank you so much for this! At 66 years old and divorced two years ago Iāve finally decided to get into cooking instead of eating all my meals out. My ex wife did all the cooking in our marriage. Iāve watched a lot of videos and thus spent a lot of money on cookware that I thought would be the best to use; an Instant Pot, a Breville toaster oven, a cast iron skillet, and a set of all clad stainless steel cookware. So far I have been burning a lot of food in the cast iron skillet. Iād tried seasoning the skillet numerous times and just recently from watching your other videos tried lowering the cooking temperature on my gas stove when cooking. It has made a world of difference! I actually cooked my first fried egg in the cast iron skillet that didnāt stick! I couldnāt believe it! I was taken a back though at how low I had to turn the knob to get to the right temp, but it worked beautifully! Now, with this video, Iām looking forward to finally getting the nerve up to take out my All-Clad stainless steel frying pan and use it! I will definitely watch this video a few more times and put all of your instructions to use! Again, thank you so much for the great informative videos. I hope you realize just how helpful and impactful your videos are!
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I cooked eggs in the Army on a large electric stainless steel griddle. After heating up the grill, I poured some oil, cracked two eggs, and smeared them all over the grill until it turned into oily froth. That seasoned the grill. After that, nothing would stick to it. This procedure also gave me the opportunity to ask the first guy in line, "You wanted scrambled eggs, right?" To which the response was usually "I ain't eating that s***!
142 |
So I have to go to science school to use a stainless steel
23 |
Also, when frying an egg, if your worried about it sticking or breaking once you've flipped it, add a splash of water to the pan and put a lid on. The steam will cook the sunny side so you won't need to flip it!
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Thanks for explaining this in scientific terms. I always knew there had to be a reason why some recipes/chefs instructed us to preheat the pan before adding oil, but noone ever explained why. You finally answered that age old question for me. Great educational video!
497 |
20+ years professional cook here, top notch š
I'll be sharing this with a few of my friends who struggle with this type of thing despite being shown several times... šš
39 |
I knew at least half of this stuff from years of experience as a home cook, but itās only now that I know why it works like that. Thanks!
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This is one of the best cooking-related videos I've ever seen; properly informative, empirical and practical. Well done, sir, and thanks.
67 |
Was so frustrated with my (expensive) frying pan, I gave it away - luckily to a niece who knows better than I how to cook. Only to learn recently what Iāve been doing wrong all along. Thanks for your instructive video!
70 |
Iām not a chef, but I consider myself fairly well rounded at being lucky when cooking with stainless. This video explains why sometimes things go great and other times not so much. Thank you! Now if I can only remember this methodology for the next mealā¦
83 |
Bro, absolutely brilliant video. I finally figured out the problem with how I was using my pan.
Your explanation was simple and concise, I haven't been having any trouble since I started using it. Thank you!
20 |
My biggest issue, and I love SS pans and pots, is adding oil at the right time. I am always forgetting and add it before the pan is even hot. Another tip, which really has nothing to do with SS pans, is for butter. Always add a little bit of other oil like veg. oil (high resistance to burn) to butter. It prevents the butter from burning and turning brown. And one more really great tip I learned is after cooking, fill pan with hot water and set it on stove to boil, take off and then wash. The boiling water makes cleaning hard stuck stuff so much easier. It all just slides off. Thanks for the video!
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This is exactly about everything that went wrong for a long time in my journey of learning to cook and making sense of stainless pans. Even after so many other videos on youtube. Excellently explained!!
113 |
Iām 62 and have been cooking since I was 4 and professionally on and off the last 25 years. I learned a lot today. Thank you!
38 |
Valuable info here. One small thing that Iād like to point out is that pans do not have āporesā in any way. They have imperfections and cracks/crevices. These do not open up when heated. This is a common misconception that has been repeated and repeatedly disproven over the years
129 |
Not even into the videos, and I will say, I never had a problem with food sticking in my stainless steel fry pans. I kept them scoured clean, then following the instructions of one of my favorite TV cooks of my younger years, the mantra was, "Hot Pan, Cold Oil, Food Won't Stick". It worked every time. I could never get it through my mom's head, but she was raised on cooking with well seasoned and maintained cast iron. She never had a problem with sticking in her cast iron. Nor do I with my cast iron (a hand me down, from my grandma, to my mother, to me).
8 |
This is exactly the way I need to learn stuff. If I understand WHY something does what it does, the lesson stays in my brain much longer. Thank you so much! Oh, btw, new sub.
98 |
This is the first time Iāve ever seen someone explain the actual science behind it, instead of just plain āhot, but not too hot.ā For some reason it helped tremendously and I just made the best steak of my life! Thank you! I even memorized which little line to turn my stove dial to for optimal heating š
38 |
It's easier to cook eggs in Europe because we don't refrigerate them, they are kept at room temperature.
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@PrudentReviews
1 year ago
Full article with more details: prudentreviews.com/stainless-steel-pan-food-sticksā¦
If you donāt like your fried eggs as crispy as I do, just turn the heat down a bit. Simple as that.
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