The Ultimate Guide: How to Make Food Not Stick in a Stainless Steel Pan! 🍳🚫

The Ultimate Guide: How to Make Food Not Stick in a Stainless Steel Pan! 🍳🚫

Welcome to my channel, where you'll discover the ultimate guide on how to make food not stick in a stainless steel pan! Are you tired of dealing with sticky food residue after cooking? In this video, I'll share expert tips, tricks, and techniques to ensure a non-stick cooking experience with your stainless steel pans. A trick everyone should know. How to make any stainless steel pan nonstick. How to know when your frying pan is at the perfect temperature, ensuring nothing sticks.

Simon Says: Stainless Steel nonstick

The most common mistake when cooking in any fry-pan and particularly stainless-steel versions is the heat. If you are to avoid sticking, wait until the pan reaches the ideal temperature before adding food, butter and or oil.

With a temperature that is too low and it will stick, too high and it will stick and burn.

How to Properly Cook in a Stainless Steel Pan

I'm chuffed to share the secrets of cooking with a stainless steel pan, ensuring your culinary creations are not just delicious but safe. We're diving into making any stainless steel pan non-stick and mastering the perfect temperature to prevent any food from sticking.

One of the most common mistakes when cooking with any fry pan, especially stainless steel ones, is not getting the heat right. To avoid your food sticking to the pan, it's crucial to wait until it reaches the ideal temperature before adding your food, butter, or oil. If the temperature is too low, your food will stick; if it's too high, it will stick and burn.

Let me introduce you to the 'mercury ball effect' ("Leidenfrost effect." ) – a brilliant method to ensure your pan is at the correct temperature. Just add a droplet of water (use a 1/4 teaspoon measure of cold water) to the heated pan. If the water forms a ball shape and dances on the pan's surface, like a mercury ball, your pan is ready. This is your cue to add the butter/oil and then the food, which will be repelled like the water droplet.

Note that vegetables require movement to prevent burning and sticking. When frying onions, frequently stir to achieve the perfect color and flavor. For frying eggs, covering the pan with a lid helps create steam, ensuring a perfectly fried egg without the sticking hassle.

A word of caution when using Teflon pans: they can emit toxic fumes if heated above 230 degrees Celsius. So, be vigilant with the temperature.

Cooking safely also means being aware of the cookware we use. Let's talk about PFAS – those 'forever chemicals' found in many non-stick pans. Recent studies in New Zealand have highlighted the presence of PFAS in our environment, which is a concern for both our health and nature.

Opting for stainless steel pans is a step towards healthier cooking. As we explore making them non-stick and finding the ideal cooking temperature, remember that this journey is about more than just flavour; it's about our well-being and the environment.

For those keen to learn more about How to Avoid PFAS, I recommend visiting Consumer Notice:

Let's gear up, heat our pans correctly, and cook in a way that's tasty, safe, and responsible. Happy cooking! Simon

Simon is well known for fronting Television New Zealand’s MasterChef New Zealand as a judge over five seasons and starring in his hit television series Chef on a Mission and a documentary series Why Are We Fat?

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[gannon]

Straight to the point no filler good examples, clear instructions really appreciated. Thank you

[Max_Flashheart]

The water trick is excellent when cooking at someone else's place with different pans and stove tops.

[cloudydays]

Wowsers Thankyou! Not everyone wants toxic coating pans that’s all they seem to sell nowadays despite the toxic awareness. Thanks for this video, did this and had to bin my fish it was a scrambled mess!

[Saucyakld]

Have done that since I started cooking 60 years ago. I always wondered why other people did not know. Hopefully after this demonstration they learn. Many thanks!

[nikiTricoteuse]

Thanks Simon. Been using the same cast iron frying pan for about 40 years but, am starting to find it a bit heavy for me. Was a bit heartbroken as l definitely didn't want to have to start eating Teflon and didn't trust stainless not to stick. This gives me hope. Off to buy a couple of your frypans while they're on sale. 😊

[MissDebra]

Happy days is right! After years of cooking I finally learn this. Thank you so much!

[paulineholmes]

Thankyou for that news. I purchased your frying pan and had that problem you're showing, hopefully no more. Thanks again

[golfpunkr]

Great advice!!! Sometimes I won’t reach for the ss pan for that reason… this is helpful! :)

[marcushendriksen]

So good! There's a sale on some of your pans down at Briscoe's today, including your stainless steel ones, and I'm so excited!!! Can't wait to try searing in them

[diane]

Thanks, great info. I love my s/s pan but don’t use it as much as I could for this very reason. Ta!

[watchinyoulol]

Mine still sticks because i reduce the heat after it beads because its too hot for what im cooking. Any tips?

[georgeburdine]

Even this old dog just learned a new trick. I prefer not to cook a simple dish with a plastic coated pan. I read somewhere that this is some type of effect. And voila, a non stick surface. Awesome stuff.😊

[pln]

Well thanks Simon for that.
I actually returned one of your Stainless Steel pans back to Briscoes because poached egg water left the pan with marks and fried eggs stuck.
Pitty those selling your wares these days don't know their product knowledge.

[margarethouse]

Hi Simon, glad you and family AOK. Good tip! Used to work together at T…..LODGE ago .

[geezellemaningo]

Thank you so much :) This is very helpful

[MovingOurWorld]

Wicked stuff! My brother used to work with you at Euro, Simon. Very cool to see you creating more content for YouTube. Keep it up.

[rickbear]

Great job, Simon. And next, we need a video on choosing the best cooking oils and fats. For example, butter adds flavour, but being low smoke point it tends to cause sticking, so I'd switch to Ghee. Over to you, Simon.

[eBroncos]

For cooking a beef patty, how much oil shall I use to make sure it won't stick?
I use Avocado oil and my skillet is Nano-Bons SS (Hestan brand)

[marss]

time to buy stainless steel I'm done with forever chemicals in my food and water

[zeroragegaming]

My pans become non stick using this method but they also are too hot and cook the food way to fast if i put oil in it immediately smokes and the food just burns within 30 seconds this is when the pan is at the water ball level hot so not too hot for the test if i try to do it before the water ball level it will stick so i cant see how i can make it not stick but also cook the food at a lower temp required for even cooking?