Wow I actually fried an egg without sticking for the first time ever with my Stainless steel pan ! I had heat to high and did not let pan warm up gradually ! Good Technical but quick experiments to make me understand this !

Good luck with ur channel, 575 sub 👍💪😎 Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿

That was a quick flip! I didn't even catch it. What happens if you scratch the pan with a metal utensil?

I wish you'd provided a link to the pan

I liked this vid! Subbed! Keep em coming 🍀🙌

Hey!! THANKS SO MUCH EVERYONE I truly wasn't expecting such an overwhelming support to my channel. Let's do something to celebrate. I will post the pan of this video plus a couple of goodies to the first person who grabs it by replying to this comment. Hopefully don't you live too far although that's impossible as Im in Australia!! 🙂

My test is that I hover the back of my hand/fingers an inch from the pan, and judge it from the radiative heat, if it's hot, it's hot, if it's "meh", it's not hot enough. :D

Canola oil turns to linoleum about the time you see smoke. So is that a good oil?

I love this, always hated that suggestion, total overkill. :)

I've noticed several things in my own experiments with stainless steel pans. 1. Butter or Margarine helps to prevent sticking. 2. If i just use oil, then it helps to bring the oil to the smoke point (or shimmering) for just a second and then take the pan off the heat completely and let it cool to the temperature i want for my egg (i like my egg with no colour). Like you, i've noticed that going to the Leidenfrost temperature just creates a burnt egg and burnt oil.

If the Leidenfrost Effect prevented sticking, then you wouldn't need any oil. But obviously without oil it is going to stick. So the Leidenfrost Effect isn't the reason why heating the pan before putting the oil and the food in works. I have not yet heard an explanation that makes sense and explains this behavior. I'm still waiting for scientists to explore this question. I have a background in physics and chemistry, but i can't yet say why heating the pan up first creates less sticking.

will it stick with 1/4 the amount of oil used in the egg eggxample?

Every single seasoning guide seems to use a gas stove. Would you season the bottom of a pan when that oil will make contact with your electric stove's heating elements? Should I just leave the underside unseasoned?

Great video PapaMau!

I get my pan up to 390° F on an induction stove top. Reduce the temperature to 280° F. I use a teaspoon of Sesame oil. Coat the surface and then add a pat of unsalted butter. Put four eggs in the pan. Raise the temperature to 370° F and the eggs can be cooked to your preference of doneness. I add ingredients to make omelets and stir until done. Works every time.

I have searched the internet for the Blue Steel $23 pan to no avail. Please post the link so your subscribers can purchase it? Thank you hrvy1946

can't find on Amazon the skillet you showed only see expensive ones. Link?

I have cooked the egg from almost cold/barely warm, warming very slowly, no browned underside of the egg. Leidenfrost point is probably better for searing meet at high temperature, and then definitely NOT with olive oil, as it has a low smoke point.

Keep it low and slow 👨‍🍳✔️

I think the popularity of the idea is based on many new cooks desire to find a quick-n-easy method of determing the correct cook time of the pan. The correct method however is usually based on the painful trial and error style that most commercial cooks experienced. While common sense SHOULD inform you that the temperature of the pan at the dancing water stage is FAR too hot for most foods, the ease of its determination makes it both popular and easy, so it persists. Cheers from Canada North.

Excellent Informative Video Thank You, and I have watched many many videos on Carbon Steel and Cast Iron pans and this is hands-down the best! Thanks Again 🙂

Thank you! That's why I am saying I will never master T control. This is why teflon is indispensable.

I like to cook eggs in butter. Any thoughts?

My happiest place is in the kitchen, cooking, I'm glad I found your channel, very informative. I have a 10-inch cast iron pan that belonged to my grandmother and then it was passed to my mother, finally I now have it. It has a tremendous amount of carbon on it, and I do mean tremendous, its mostly on the outside. Perhaps you could do a video to show how to remove that carbon. I don't know if the process would be different than that of carbon steel or if the seasoning would be different. My pan is pretty much non-stick but I would like it to look better. I suspect that this pan is 80 to 100 years old, and like your grandmother's pot, it does have sentimental value to me. Please continue with your channel, I would love to see some recipes from your country as I live in the USA. Best of luck to you, and thanks.

Very good clear demo and very good advice. Some points. A very slight change to what you said. Any pan can be made as non-stick by a very simple process. Carbon steel, Cast iron, Stainless steel, any pan. Step 1: preheat the pan to the desired cooking temperature. On gas this takes between 1 minute and 2. Step 2: add just enough oil to coat the bottom. This is very little oil. You can even wipe the pan with an oily cloth or paper towel, as long as you get oil on the entire pan. This can be any oil, butter, olive, coconut, canola, anything. Wait 1 minute for oil to come up to cooking temperature. Step 3: add ingredients. Wait until the Maillard reaction occurs on the contact surface. The food will release and slide easily around the pan. You do not need to season any pan, however, carbon steel and cast iron benefit from seasoning as you presented it (perfectly) to prevent rust. Pure carbon steel and pure cast iron pans should be seasoned inside and out for this reason. You can even wash carbon steel and cast iron with soap and water, you will just have to re-polymerize them from time to time. Stir fry pans (like woks) use a much higher heat, and benefit from more oil in the pan, as the oil contact is a significant source of the heat for cooking. Hence the technique of making the ingredients “jump” in the pan.

He estado viendo tus videos y me parecen una magnífica guia para quien se quiere iniciar en el uso de sartenes de acero. En este caso la prueba de Leidenfrost yo sólo la ocupo con los sartenes de acero inoxidable (uso Kitchenaid de 5 capas y Tramontina de 3 capas) y he comprobado que la temperatura ideal para iniciar a cocinar oscila entre los 190 y 200°C (390°F), si se usa mantequilla o aceite de oliva va a humear de inmediato, pero con acites de mas alto grado como aguacate o semilla de uva no hay ese problema. Ahora bien, siempre habra diferencias entre marcas por el grosor del material y numero de capas pero la idea con los de acero inoxidable es calentar a fuego medio hasta llegar al punto deseado y cuando iniciemos a cocinar bajar el fuego (o el poder si usan vitro o induccion). Con los acero al carbono es otro tema, ahi yo pienso que es mas de "feeling" el punto ideal para iniciar. En este sentido siento que mi sarten Darto se comporta mas como uno de acero inoxidable por la manera tan formidable que conserva el calor, incluso mejor que mi sarten de Buyer Minerl B. Saludos desde Ciudad de México.

Also, I never use soap for my iron pans, just hot water and the same non-metal scrubber you have used, those are perfect. Then I put it back on the fire just to dry it out and it will not rust ever. I live in a humid climate so removing the protective layer is a big issue, which you definitely do with the soap.

i wouldn't use that much oil mate :D like a 1/10th of it is enough!

I love my lodge carbon steel skillet. Best $45 I have ever spent. Just REMEMBER don't cook TOMATOES In it. You will desolve the carbon seasoning and it can potentially make you SICK and you will have to reseason your skillet.

Very good, thank you 👍

Eggscellent

Seed oils are poison. Go to the butcher and ask/buy bags of beef fat. Put in slow cooker on low for 6 to 10 hours. Pour the clear liquid in glass mason jar. Let cool. Refrigerate. You now have a nice white jar of healthy, nutritious, delicious, high heat point, beef tallow : )

One of the very few channels that actually removed basically all oil for the seasoning process, like you should. Very nice.

Your video resonates with me! I LOVE cast iron, like stainless steel and have been pondering carbon steel for a while. You've convinced me LOL. I just ordered 3 relatively inexpensive pans from Amazon.... Looking forward to seasoning them, and comparing to my growing collection. Thanks for an amazing and informative video!

Great video, you bought the best of Darto but i think that the vinegar and the other product was too much. When i received my Darto n.20 i just washed throughly with regular dish soap and brush, then dry it. I use my DIY seasoning wax too (3 parts of grape seed oil + 1 part of bee's wax) and put it in the oven for 1 hour, it gets a beautiful brownish color and now it's fully non stick.

Non-stick pans are disposables. They work fine for a while, but deteriorate over time and you have to buy new ones after a few years. Carbon steel takes a bit of work to season properly, but they can last a lifetime. You burn something on a non-stick pan, it is now garbage. You burn something on carbon steel, you scrape it down to clean metal, season it well, and its good for another decade.

very informal vid thanks

Great video. I do all our cooking (I enjoy doing so) I mostly use cast iron, but there getting so heavy, (I'm 77) especially my 12 inch skillet and Dutch ovens. So I will give a carbon steel pan a try. Your seasoning technique was very good information. I usually over oil and the pan gets sticky. (I'm getting better)

4:42 The delivery driver is wearing a full hazmat suit 😲

This is also how to “cure” a wok ?

Good vid.

You give very good information about all aspects of cooking. Thank you.

That's a lot of oil. If it's truly non-stick you don't need more than a splash.

Butter is HEALTHIER ! You know exactly what it contains unlike all oils and your body prefers it.

New viewer and subscriber. When you said 116 degrees was that centigrade or Fahrenheit?

Nice Video. I used these pans as well at the begining. Later i switched to stainless steel pan because these are better to use! In stainless steel pan it is also possible to cook acid food (f.i. Bolognaise). This is not possible in carbon st pans. If you handle it right nothing sticks in stainless steel pans, see my little film here on ytube.

Good video and your children are beautiful. The focus on heat control is very good information.

Great video! And beautiful pans. I love their one piece design - heavy duty and easy to clean. Too bad that they don't pre-season them and instead leave you with a mess to clean up. Do the handles on these pans stay cool when just used on the cooktop? I love that these pans can be put in the oven. I watched all your videos on carbon steel and may follow your great advice on starting with a small inexpensive pan. I've been using ceramic, but it wears out after only a few years. It's pretty wasteful. I really like your concept of buying things that last and cook great and being present when cooking. Your perspective is wonderful! Thanks for sharing your wealth of knowledge. I'm looking forward to more! I've subscribed.

Last time I tried to season a pan, I used a lot if oil and the pan eventually went into the garbage can! No, this look better! By the way, butter is healthy .... your oil is not, unless it is coconut, lard or cold pressed palm oil! Lol! So now I am off to find a new carbon steel pan! 😄😄

Grande ese MATE!!!!! y gracias x esos tips Saludos desde Houston, TX