A TRICK EVERYONE SHOULD KNOW | How to make any stainless steel pan non-stick | THE MERCURY BALL TEST 

@First Last Dude, wrong fucking site.

Please pin this comment. Also add it in the description. That way, people can go straight to the part they want. Thanks. You have provided a lot of information, but not everyone needs all of it. For instance, I didn't know the actual trick, but I knew the rest even before watching your video. So for me, it's a waste of time to watch for 6 minutes when what I want is in the last 2 minutes. However, other people will no doubt benefit from all the information and may even want to go back and refer to it.

I take it once you find the right temperature that matches your specific frying pan you can use that setting on the dial for everything?

Is it possible to make pan pizza in the stainlessness steel pan without burning like non sticky pan? please kindly answer me? Thanks in advance

Thank you 🙏 for the information.

Best you. I’m 65 😉

68 here !! No no I’m 67, I’ll be 68 be next year I promise

lol it's never too late mate I am the same age and I recently learned that I should never had bothered getting into another relationship! if only I had foresight 13 years ago!

Lol, pretty sure she helped most of us out who loathed using stainless steel pans.

Does anyone know the actual temperature of the bottom of the pan when its heat is ideal for cooking? I have an infrared thermometer that might just work real well for this. Of course I could run a little test of my own to find that out. I'm 69 and I'm just retired and lazy.

Ok, now that's exciting news~ I use my cast iron for almost all meats, but don't care for cooking fish in it. This is likely a game-changer~ appreciate you sharing your experience.

Did the salmon stick with her method?

wow thanks for sharing. ill try too!!

Or you could use a well seasoned cast iron pan. An old Griswold is my choice.

I use cast iron for meat. It gives a better tasting texture, and you have a wider range of temperatures you can use for cooking.

Thank you for trying it and confirming that it works. 👍🏽 Now I’ll remember to give it a try myself :)

Careful how you hand those love hearts out missy . You made my blood pressure spike .

Thanks Craig

Here’s a pro tip. Add 2 tablespoons of stock ( chicken, beef, veggie, etc) to the pan immediately after removing the meat. Take a whisk, heat the stock while whisking the fond ( sticky stuff ). It will resolve into the stock. Add some spices and a bit of devolved corn starch, bring to a boil, and voila, you have a gravy made the way professionals make gravy. Otherwise, you’re wasting time, effort, and FOOD.

Wow. Autocorrect sucks. The fond will dissolve in the stock. To use the cornstarch, take a tablespoon ( to start) of cornstarch, place in a bowl with a few tblspns of the heated stock. Dissolve the cornstarch, then add to mixture in pan ( now known as a rue) heat and mix until blended. It will start to thicken. Continue adding more cornstarch as needed until desired thickness is obtained.

@@geoffreywood5808 Cool, thanks!!

I dont have any kids but I did the same with my siblings. When cancer hit and I had to sell my house and by an RV to live in, I gave everything away...expensive stuff. I kept one cast iron pan, and one dutch oven for campfire cooking. Unfortunately the RV oven is a bit small so I'm adding a small no handle pan. I will never ever part with my cast iron.

half a year ago I bought cast iron pan. and immediately threw away all my modern pans. intend to love and use it for a looong time

Cast iron adds iron to the food - in a good way... Someone deficient might try to use it deliberately and benefit from it...!

@@rachelharris725 I'm not impressed with cast iron at all, very heavy

@@rachelharris725 Imagine if you lived in a country where you didn't have to sell all your wordly possessions to afford healthcare. Our country, America, is a crap hole if this is what it comes down to.

😂😅 Yay for our grandmas 😁

Do you know what this temperature is?

@@bwj1158 It's roughly 379°F (193°C). It's called the Leidenfrost Effect.

are you wearing a slave-muzzle in your thumbnail selfie ?! 😆😅🤣😂🤔😭😱 🤢🤔🙃.

We should call it grandma effect ! Salute to all grandmammas for their wisdom.

The lifespan of the people who cook with them is shorter too

I've always found cast iron the easiest to use. Will work on any heat source all the way to a camp fire. Treat them properly from new and ya can't go wrong. When properly prepared the are nearly as stick free as new Teflon and better than old Teflon. :)

Look into Carbon Steel Pans...exactly the same as Cast Iron, just half the weight. They season the same and last just as long.

@@Graeme_Lastname Love cast iron. Temperature makes a huge difference with especially with pork. To high and it sticks like crazy.

Look up cast iron alheimers

Glad you enjoyed it, Irvin!

Laughing at myself! Just realized I've been doing this subconsciously, had a fight with my mom about it (she's a great cook). Now I have a great explanation to show her I'm right!!! Thanks for the great tip.

exactly the info I wanted to read THX

With all due respects... your tip on the temperature, for the Leidenfrost effect (full marks to you for getting the phenomenon right), is a blanket answer and not entirely true... and more specifically the "Leidenfrost Point" is not *one* numerical value based on which someone can decide the higher value... it depends on multiple factors such as: - which liquid, its base temperature, its boiling point and the liquid's inherent pressure - which metal, its thermal conductivity, the surface tension and the heat capacity of the metal - further external factors such as air pressure, room temperature, and impurities in the liquid, metal or air - affect the temperature value - I am leaving out elevation, since it is covered by a combination of air pressure and room temperature For example, numbers I can remember at the top of my head, from when I was an undergrad, are: - water on Steel: above 194 Celsius - water on Aluminium: above 210 Celsius - water on Iron: above 600 Celsius - elemental liquid mercury on Gold: above 1100 Celsius All that scientific mumbo-jumbo apart, for the purposes of layman cooking, I believe prepping and checking the pan is possibly the simpler way forward; no-frills, more spartan and one can cook whether they own the place, at a friend's garden party or during an off-road hike.

Do you have a recommendation for a infrared thermometer? I am not sure if this will interest you but I have an induction stove. My stainless steel pan has a layer of what appears to copper at the bottom, presumably to interrupt the field from the stove and improve the heating.

I still can't get this to work at altitude! I live at about 6500 feet elevation.

hey, do you have to do this everytime you cook?

?

Hey, am a bit lost, but do you season it before doing the mercury test or totally not, and just mercury test is enough?

sf metal phantsy, when you don't understand things you invent explanation..., you share your delirium, and 50 dumb people give you like

This is me exactly. Now that I have this trick I'm going back to my stainless steel also!

🌈💞🦋Mee too!

I'm going to try it out now as I'm using the steel one from the last decades

It is True..goid advice can come from many different sources. I take what I can get not to mess up my pans these days.

Thank you, very kind of you to say that :)

@@BlissfullyRandom The world needs more love, kindness and caring. Enlightenment is an understanding of joy in uplifting oneself and others in ordinary activities.

Probably, thermo-fluid-solid dynamics

K, it’s later, thanks!

Thank you

Manpreet Brar thank you

Thanks a lot.

Thanknyou

Wonderful, I am glad it was helpful and you quickly got the hang of it. My husband is already a master of the non-stick stainless steel pan but it took him almost 4 months of trying. Now it is like a second nature. :)

@@dante8227 didn't you watch the video? Dafuq is up with you?

get a griddle pan/grill thing for griddle cakes...but i think most of them come non stick. actually don't/didn't george foreman grills use teflon and aren't they high temperature?

@A Light in the Dark gee thanks. That's my problem

@A Light in the Dark Exactly what my mother always told me. The difference is that with pancakes you get to eat your mistake while you do better with the other ones!

@A Light in the Dark my first is always a bit messy, the rest turn out perfect. I will try this water drop method to see if the first one can be perfect😃

SO did you cover your pan with the lid for a minute or two? how did the eggs look afterwards? Not sunny side up anymore?

I use butter.

@@MsDropofrain They look cloudy side up but; WHO CARES ABOUT THE LOOK, THEY TASTE DELICIOUS!!!!! 😋👍

@@MsDropofrain the secret to sunny side up is to pierce the white surrounding the yolk without piercing the yolk. That jiggly egg white that doesn't want to cook is its own layer. If you pierce it, sunny side up comes out perfect.

Please! Thank you!

👍👍👍

Thank you.

the rest was really informative though

😂Thank you

God? Do you need anything? You called Him😒

@@kingmufasa8929 ikr!

I did not understand the video instructions. Do you have to do that every single time you use a pan? Or is that just the first time you use it?

You could also season stainless and use butter to cook eggs at low temperature. A good clad pan can quickly be seasoned on stove top.

@@henryvalero9235 Every time you use it - it is all about getting the pan to the 'right' temperature, so you check each time. Probably along the lines of my mothers advice for making pancakes - the first one will tell you if it's too hot or cold. It will go wrong and then you can eat it while you cook the rest at the right temperature!

@@henryvalero9235 Every time. Make sure the pan is hot enough is what is most important.

@@henryvalero9235 Every time you use the pan. It's about reaching the optimum temperature.

Pro Tip for Stainless: Once it's to temp, add your fat...Bacon Grease, Lard, or Avocado Oil...then turn temp down to LOW and cook whatever you want, it won't stick once the FATS have gotten into the Heated Stainless Steel. Acidic foods eat away that precious coating in Cast and Carbon pans. So, Stainless is great to have as well. I also like the "added" flavor my Iron and Carbon pans give to certain foods.

@@codybanks9944 As long as your seasoning is good then acidic foods wont do anything to it. You would have to boil acidic liquids in your pan for a wile before it takes a good seasoning off. Baking soda also helps with neutralizing acidity. and it doesnt add any off flavors. I do it with my tomato sauces and i find they get better tasting even.

If you want more people to stop using toxic chemicals you should've been sharing this tip!

Chris, I'm not in the mood of laughing. Sorry.

Commercially, it's faster to sauté any stainless pan with a green onion or most onions the acid leaves a film that makes the pan non sttick, discard the onion and then use your pan....

Why not both? I use both and cast iron makes the best sear, so great for meat like steaks.

@@Danielle_1234 yes I have both, and also prefer steaks done in cast iron skillet,

A good compromise is carbon steel. It's much lighter but has the benefits of cast iron, like holding heat really well for searing. All pans, including stainless steel, can and should be seasoned. I highly recommend to watch the video by the Chef Helen Ronnie titled "Pan Secrets Chefs Don't Tell You. In addition to the rule this video teaches using the drops of water, you will learn the secret to all pans producing good results and have a huge advantage when you're cooking! Helen Ronnie is a joy to watch and imparts such huge amounts of knowledge. I really highly recommend her videos and actually conducts experiments to give the best possible information and outcomes.

Cast iron skillets aren't that heavy if you get an older one. Newer ones are made to be easier to make in an automated factory, so they are thicker, rougher, and heavier. That's why antique cast iron skillets often sell for more than brand new ones.

You are a win-ner - Hanguk

Okay, uncle Roger. I see you.

But did you wash the rice after?

Hardcore asians use high carbon steel woks.

@@ernestjorda2777 that's hilarious. What? You're kidding right? No

Did it work

Did it work with you?

Glad it was helpful!

I’d never heard of the Leidenfrost Effect until I was using this technique to fry eggs after viewing the video and my brainiac husband told me what it was. 😉

@@kathyspit7699 I am a what I thought was a above avg intellect only how the hell did I never recall hearing this ?? And I am a science lover......just how have I missed this jewel of an lesson\effect at 60

You are more than welcome, Debra, glad it helps :)

Did it work for you? Im planning to buy a stainless steel pan and need more reviews.

Yes please tell us, did this help any?

me too... same!