I’m never going back to using nonstick

[dairaperez]

Since I started working at restaurants I noticed that they always use stainless steel and I started liking it better. Because it cooks more evenly and you can actually clean them! Non-stick pans trap grease and have layers and layers of stuff and it’s hard to clean, if something sticks to it you end up “ruining” the pan when trying to clean it and eating all the teflon, it simply doesn’t work for me.

[Gameoflife]

Another tip is that if the food hasn’t been on for very long and it isn’t budging, it isn’t ready! Once the food sears, it will self release. This is super helpful to remember for eggs and meats (especially chicken/fish).

[Mindy]

One of the most important lessons I learned about cooking was to always preheat. I knew about the oven but when I learned about the skillets it was a complete game changer! This is also vital on cast iron and carbon steel.

[laurayala]

Thank you for including the number in which you set it at

[katewilson]

Noteto all. If the pan is hot enough ( see water test) and what you are cooking has a fat content like lamb or pork chops....then you don't need the oil. The rendering fat from the meat is enough and you get a great caramelised chop! 👍

[marymcgatha]

Thanks. Never really knew when a pan is hot enough

[trsmith]

This is a better explanation than most cooking shows. Great job.

[bibittybobettyboo-uzrf]

I am today's year old when I learned how to cook in a stainless steel pan...thanks! I never knew that and always just added the oil and let it slowly heat-up together with the pan...

[xxTheLocketxx]

Grew up with stainless and learning to cook on them- my mom’s 35+ year old pans still look new and cook beautifully! It’s a no-brainer, especially with what we know about non-stick.

[moose]

You also gotta mention what oil you are using, canola and avocado are high heat oils, I use grape seed oil with my stainless steel. Works like a charm.

[cm-yugu]

Thankyou. This is the kind of useful information and life skills I was never taught

[goldie]

My cousins once asked my dad how to cool down hot oil and my dad jokingly told them to use ice and they thought he was serious and they got burned.

[jean-francoisdaignault]

The weird way the water behaves is called the Leidenfrost effect, for anyone curious

[TheHadMatters]

This is great for frying hot things to a crispy edge like eggs or steak, but if you mostly use pans for sautéed dishes, a non-stick is just the better choice. It's also really easy to keep a decently high-quality non-stick pan scratch-free for decades, if you only sauté vegetables in it.

You can also use the Leidenfrost effect just as well in a non-stick pan, so it's not like it's either-or.

[meversace]

Best explanation I've found so far. I've seen many attempt to teach this, but yours is the easiest.

[Cc]

drop the brand! I grew up with this cookware and nothin like it. I think almost all form of non stick is toxic and rarely lasts, so much more upkeep. I’d love to have a cast iron one day but the ease of owning these type of pans is amazing🙏

[ohhellnooooo]

Jeez no need to wait 6 to 8 minutes… put it on high, and stay right there, wait 30 seconds, do the water test, lower the heat to medium low. Done. It’s not a oven getting preheated lol 😅

[anlcelik]

its always nice to come across with your videos.

[zack]

This does in fact work. I work in a restaurant (admittedly, so do a lot of people) but, I also study physics and am on my way to my bachelor's here in the next year or so. The temperature, and thus, the heat setting, will vary depending on the type of stovetop you're cooking with. In my experience, with a nice gas stove, the pan will eventually reach this heat no matter what the temperature setting is, and electric coil stoves (non-glass top) also have different behavior. A fool-proof method, regardless of stovetop, is to go and get yourself a laser thermometer. They'll tell you exactly how hot the surface is. Next, you want your pan to be above 212°F, (100°C if you prefer to use real units), or just above water's boiling point at sea level. But why does this work?

Well, the boiling point of water just so happens to be really close to the temperature at which the stainless steel expands slightly. When that happens, there are gaps between the molecules of metal that, when in contact with oil, actually absorbs a small amount of it making the surface smoother, because the new surface is composed of stainless steel and oil, which are both pretty non-reactive (which is what prevents food from sticking). So, because there's more of a less-sticky surface area, your food won't stick, unless you burn it to the pan; watch your temperatures.
Note* this doesn't last forever and you'll have to do this every time you clean the pan, but it works well

[francienvogelaar]

after my kitchen fire I don't do stuff like this anymore, i just pour oil and then let it heat up while I am standing in front of it. Less risk that way. And since buying a high quality stainless steel pan and a high quality cast iron skillet, I never have any problems with sticking or uneven cooking whatsoever. I love it, the food cooks perfectly every time. Perhaps the most worth-it two purchases of my young adult life... So yes: get yourself a pan that actually conducts heat fast, instead of leaving it heat up on the stove for long enough for you to get distracted and cause a fire. Especially if you have ADHD for example. And for the love of god don't put water in a pan you're gonna put oil in. Stay stafe 😢
Also always keep lids nearby to put out oil fires in pans!!! It will starve the oxygen. For every pan you own you must have a lid as big or larger, or some other plan for putting out an oil fire in it.
Thank you for coming to my ted talk ❤