None of the above in your video. A wok with a round bottom holds just enough oil to heat to ripple, put the egg in and it bubbles and gets crispy almost instantly. Ladle some hot oil on top to cook the top and you're done in 40 seconds. It's the best fried egg you'll ever have. Normal street food in Asian countries.
yesssss. and I'd love to see this for grill cheese or a quick quesadilla. I always use non-stick for easy clean up but clearly I'm a dufus for not getting more sophisticated with my pan choices.
I love this!!! I always use the same pan for making eggs, it's refreshing to see them prepared in different pans and learning how that changes the texture. I can't wait to see more videos like this to learn more about the varieties of pans and the differences they can make.
@@joneal23 If you've cooked on iron or steel pans long enough, you should know that you've had that one omelet that tasted like you were eating iron nails. If not, you don't use your pans much.
Excellent video. I don’t like the “crust” on egg whites nor them bubbling up before they set as yours did, just my preference. Not a fan of non-stick either since learning my way around stainless. Accomplish what I want by using lower heat, 260F by my IR thermometer. Plus I do turn mine for an over-medium cook. Easy peasy. My 10in Made-In 3-ply stainless is as non-stick as it gets doing it this way. Having lots of fun with my Made-In pans, BTW!
Would love to see one of the comparisons done for cooking a steak. I’ve given up my outdoor grill as I’m typically cooking for 1 and it’s not worth the maintenance of a grill. And steak on grill is what I primarily used it for…
Wow! This was soooooo cool! First time I've ever seen these different types of pans compared like this. What a wonderful tool for those wanting to purchase specific pans but not having a clue as to how they perform. Thank you so very much for this information!
Potato chips should have crunch, not eggs. Preheated, seasoned (not enameled) cast iron pan, small amount of bacon fat, 3 minutes and turn off heat, flip and let sit 1 minute more. White is set, yolk can be runny to jammy depending on preference by how long you let it sit after flipping. Pay attention so it's repeatable Egg is not burnt.
The winner for me will always be non stick. The other pans are useless for me. To much work to make them useful. Soend 20 bucks on a cheap non stick and you will be set for a long time.
The spreading of the white has more to do with the egg than the pan. Aside from non stick, which is always going to be tough to get a crust, all the pans can produce a similar result fairly easily. For reference, short of a flat top, we predominately use carbon steel pans for everything in the professional kitchen. If you want to get a single pan that's a great all rounder, go carbon steel, just be sure to season it and look after it, and it will last you a lifetime. Biggest thing is to get to know your pan, want a bit more crust? Get it hotter to begin with. Little less crust? Should be obvious... Aside from non stick being harder to get a crust, go cast iron if you are searing a steak etc. Better heat retention, similar results with a good, thick stainless, or a carbon steel pan with a decent flame driving it.
Thsi is correct. You win. I agree 100%. I use the MadeIn CS pan, nd make all sorts of eggs in it. Different chickens make different types of eg white runniness.
My biggest problem when using a frying pan, for anything, is setting the flame height. My stove's dials are not dependable. Unfortunately, I couldn't see the flames in this test.
This video is so subjective. For one, I use both Cast iron and Carbon Steel to cook eggs in. I can make completely edgeless eggs, or crispy eggs. Sunny side up or over easy. In my Carbon Steel pan (MadeIn, i make perfect eggs any way I like, also omelets, American (folde with stuff in the middle, and french omelet (rolled with a mild softness and no filings, opped with chives. Egg cooking in any of the pans should be by technique. This whole buy the type of pan depending on what kind of egg youre making is stupid. Also the contest part is dumb, because it means nothing, and the dramatic music... Some On MadeIn... this is silly.
@@chip_malt No, my point was to be constructive. If you're going to do a comparison, test, make the results worth watching. When they are meaningless, whats the point? Bring value.
Given the loss of natural gas that is occurring in homes everywhere, how well can these pans work on electric stoves? I grew up with gas, but now face cooking on electric stoves.
Every one of these pans works great on induction and electric! 5-ply construction with no sandwich bottoms on the stainless and non stick. All 4 types use premium raw materials that are optimized for heat retention and distribution across all surfaces.
I use cast iron. I rarely clean out the pan. It has been over 3 months. I just wipe it out with paper towel if needed. My wife think I am bad. At Disney I should hew how dirty their frying area was and shut her up...lol
I have a proper cast iron pan (seasoned) and I use it only for the eggs. I love the runny yolk and crispy edges, you cant achieve this with a non stick pan
I am Iranian, and I really would like to own one of these pans, but unfortunately i do not have enough money! And i would like to be able to fry eggs or cook kebab in this kind of pans!
It would be interesting to see the same test done on a Brevelle/Polyscience induction burner. That way you would know that all the pans were at the same temperature.
Obviously a fair amount of time was expended making this video. It is unfortunate the testing parameters were not tighter. I would have prefered the pans were brought to an identical temperature verified with a thermometer. The eggs should come directly from the same farm. The chicken feed and age can greatly impact the color, taste, and texture of the eggs. The eggs should have been cooked for the same length of time. The salt should have been measured for the taste test. Even with all those precautions the health of the individual chickens will impact the eggs.
Made In is an advertising company that happens to sell pans. Fortunately when it came to buy a carbon steel pan, I bought a de Buyer pan because it’s much superior to the Made In pans I got. I bought three Made In stainless steel pans because my new electric glass cooktop requires perfectly flat pans. I used the 3.5 qt. sauté pan about ten times under NORMAL USE, and the pan developed a cupped bottom rendering it almost useless. The only way to contact Made In is through their website. In the last year, I’ve filled out the online form three times and have never received a response. They don’t give a crap about their regular customers and their pans don’t seem to hold up to light home use. How’s it going to fair in a restaurant? They don’t stand behind their products and their customer service is nonexistent.
