Make Your Stainless Steel Pan Nonstick 

lmaoo true, its the first time using stainless steel pan for me, and still after watched few vids i have yet to understand how to make it nonstick

@@lebanana1448Just reserve a good quality Teflon pan for your eggs. I know, I know…Teflon bad. However, most people who are serious about food keep Teflon pans for eggs.

Honestly I always thought I was a great cook until I started cooking on stainless steel pans recently. I already knew about the water droplet test and adding enough oil at the right temp. Bloody hell

We're sorry to hear that! We recommend lowering the heat once your oil or fat has heated.

​@@ZWILLINGUSAHow long should I wait after the water test passes?

I love mine, definitely worth the trial and error. I prefer my eggs over easy and that took so many failed attempts but once I got it I found there was nothing better.

There are no toxic chemicals on a non-stick pan

​@@jhwalsh93 sure buddy, keep telling yourself that

​@@jhwalsh93 false

@ShaferHart keep sniffing glue you absolute space cadet

I wish i read this comment before trying it ( i set the pan on fire )

Ditto! Nice to know i need to lower the heat once the bubbles dance. 😊

You are very welcome 🙌❤️

What temperature should it be? Almost everyone have ir thermometer.

​@@ZWILLINGUSAWhere to buy your pots in Serbia

did you watch the video ?

Try lowering the heat of your pan once it's properly heated 🙌

@@ZWILLINGUSA what amount of oil is recommended (looks like you put very little)?

Use a higher smoke point "oil" like beef fat or lard...don't use vege oils because you turn them into quasi plastics at heat.You can also use ghee or mct coconut oil_ liquid, not that candle wax looking stuff.

You can absolutely lower the heat of your pan once it's properly heated.

thats the only edible part of that egg

Their the best that way lol

Why do people show cooking eggs like that? I would never eat it cooked like that.

I would. ​@@PCBar7679

That's when ceramic pans come in handy.

then you add the oil without heating the pan.. add the egg. slow fire and put the lid on.. perfect egg without it sticking

that egg is not burned

Crispy egg is the way to go

There was no burnt egg in the video so you're good to go.

You just enter next level of cooking. You don't need to follow this one lol

If you need to make it shine just use a little barkeeps friend… I use it all the time it's great

@@pegzoconnor7205 thank you

Disgusting right?

My perfect eggs! You can't get crispy edges but a soft yolk, non stick pans can't do this

You can lower the temp 👏

don't eat the pan.. put the oil on .. put the egg immediately.. put the lid on with the slow fire.. little flame.. wait and it'll be perfect..

Isn't cast iron harder to maintain?

Put yours in with a thin layer of water and cover with a lid. Steam will help your egg from not burning. You can also poach your egg if that's something you can look into.

We are so happy to hear ❤️

You obviously have to turn down the heat once you’ve added the oil…

@@scrubsjlAnd why is that? I assumed the high heat makes it nonstick, so turning it down before the egg would seem pointless at face value?

@@CptApplestrudl I guess it’s because the “Pores” of the stainless steel have already closed and sealed by that tim (which gives it the “Non Stick” properties) It’s just so the oil cools down a bit more and isn’t hot as if you were frying chicken, while the surface of the pan remains hot enough to non stick. Once the steel is hot it is way easier to retain the heat then starting with a cold pan…I hope that somehow makes sense… However I’d always recommend using a touch of oil when cooking eggs in stainless cookware, since you can never really get it to “Not stick” a 100% without any oil at all IMO.

Turn down heat after the initial heat

Nobody cares, not even chefs care about people's food not looking good at home

Yes u can

Hmmmmm I wonder why alot of people here are watching this It's almost like not everyone has a skillet

its cooked, you just don't like the yoke.

Thanks so much for sharing this tip 🙌

This can mean your pan was heated too quickly. Try heating it on a lower setting.

That's normal, that's the temperature you sear meat at . As for smoking your house, you & your family might be new to this, but to people who sear and cook steaks it's an everyday thing, however; you can sear it outside the house on a portable stove, or just get a fan in the kitchen and point it towards the windows like what I do, the smoke wil be gone in 30 mins .

do I have to cook at that high temp?

It's because the temperature is higher than the oil's smoking point. Either buy an oil with a higher smoking point or cook food in a lower temperature. That smoke is bad for you.

After you did the water test and the pan is ready lower the heat a little bit

Thanks, I cook naked

Great tip.

😂​@@RU-vid.Commen-tater

🤫

She said added avocado oil

That will clean easily with soap and water, nothing to worry about.

You can, or you can cover the pan with a lid to get an over-easy egg.

that's a great tip, Donald ❤️

There is certainly a perfect in-between for heating your pan. With practice, you will find it 😉❤️

So I have to waste always chopped scallions to check ? Sorry i guess I didn’t fully understand

@@minimal321Of course you can eat them after

Why does it work? Do they leave some kind of residue?

@@katyb2793 Yes.

Just while cooking!

Hi there, this sounds like rainbow staining, which is completely harmless, and actually reversible! These stains can occur when you use high heats. Simply scrub your pan with some vinegar and water, and the stains will go away. ❤️

@@ZWILLINGUSA is it ok to scrub it with steel wool or what do you normally recommend?

No don't scrub it with steelwool ever! Use barkeeps friend it's cheap and easy and works great. Also you can soak it with hot water and a little baking soda will takeoff any stuck on stains as well. I've had my pots and pans 14 years still in great shape

Hi Jim, adding the water helps new cooks be sure the pan is hot _before_ adding the oil - it's one of the hardest things to get used to when cooking with stainless steel. That way when the oil is added, cooks can be sure the pan is hot enough to proceed. Otherwise, food will stick. With enough experience, adding the water to test is certainly optional.

The Leidenfrost effect is very real and it does work. Try putting water on the pan repeatedly as it heats up until it dances and doesn’t sizzle. Then stabilize the heat there and fry an egg. It works

@@kyl3dr how do you stabilize the heat though? Sounds like it would take ages and lots of failed attempts to get that right?

​@@DanielWiehoff Imo, watch a video from a pro rather than listen to me. It really is easy and doesn't take many tries to get it (probably takes about 15 mins to learn) I can do it in under 5 mins on my induction stove with my all clad d3 stainless frying pan. Set the heat to medium high (6), try sprinkling water. If it's way cold, the water just sits there as a water drop. If it's a bit too cold, the water sticks to the pan and sizzles. Once you got it hot enough, the water dances around as a ball of water If setting 6 doesn't work after maybe 5-7 mins, try hotter. If setting 6 does work, you could try lower and see if that also works If you're using cast iron, it'll take longer to heat up. Should work with multiple types of stove tops and pans, just may take a different amount of time

About half a tablespoon of oil.

Some may prefer a crispy egg this way 😋

❤️

Happy to help ❤️

Any egg that doesn't stick is properly fried in our eyes 😉

Thanks so much - we aim to help 👏

You can reduce the heat to minimize browning after the pan is fully heated.