How To Cook With Stainless Steel

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Joshua Weissman

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Kept expecting him to say "stay flexy"

noahlehman

Excellent video, as a reminder in case its not clear from the quick cut editing, do not add oil or fat to the water.

mpkava

“Pan needs to be hot. No, hotter. No, you burnt your pan.”

matrixphijr

Been cooking on stainless steel for over a decade. Love them, they look brand new and yes if you do it right they are better than any other pans you can buy.

MC

I think the greatest thing about stainless steal is that no matter how bad a burn is you can usually clean it off with a metal scrub and soap you usually dont need anything else

devanjohnson

I had thrown down a lot on a really good pan, because I wanted to get rid of any non-stick pans I had... but I've been trying to figure out how to cook without every freegin' thing sticking.
Thus far I've been unsuccessful. This causes me to use it less and start looking at new pans.
Thank you. I shall give this a try.

r.sexton

The Leidenfrost Effect is when there’s a massive difference in temperature between a surface and a liquid; when the liquid touches the hot surface, it flash boils and creates an insulating layer of the gaseous fluid between the liquid and the surface.

This can be done with liquid nitrogen and your skin (but only for a short amount of time before your skin cools). You can also do this if you wet your hand and try to stick your fingers in a pot of melted lead; in and out, don’t leave them in for any period of time. Mythbusters showed this one in a shorter segment.

SleepinGriffin

From a metallurgists perspective, it is actually easy to overheat stainless to where it essentially cooks the chromium alloy out of the steel, but you’d have to forget it on a gas fire while empty for quite some time, even longer on an induction stove top. At that point it can actually be worse than cooking in a carbon steel pan.

Stainless is cool, but it can take much less abuse and is more prone to heat deformation than a properly seasoned carbon steel pan. Just notes from an ex-chef turned welder. 🤙🏼

aidanlamborne

Him : USE HEAT

Also him : this is from overheating the pan ☺️

chaosoli

Curious your opinion on different kinds of pans (stainless steel, cast iron, ceramic coated, nonstick, etc), what they're best for, and what the best overall is?

trinitydiversia

The Leidenfrost Effect is when a surface is hot enough to flash boil water on contact. The water slides around because it's not actually touching the surface. There's a layer of steam below it that holds it up, making it essentially frictionless

lazerbeams

Lmao the shirt, instead of saying “ Saint Laurent Paris” it says “ Saint croissant Paris” 😂

pharaohcooks

Awesome video. Love your editing, presentation, everything.

maxbaker

That brown crust on that egg is fire. 👏👍

VenerableBede

Leidenfrost effect is when a liquid is next to a surface where the temperature is much higher than the boiling point. The molecules that contact the surface flash-boil and turn into vapor, and that vapor barrier prevents the rest of the liquid from immediately coming into contact with that hot surface. This causes the liquid to "float" around like an air hockey puck.

This is the reason why you can quickly reach into hot oil or touch a hot surface after wetting your hand to grab something. The water on your hand will instantly boil and form a very thin layer of vapor, protecting your hand. It'll only last for like, 1 second, though, so make it quick.

danaolsongaming