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

[@theusefullady]

00:00 Intro 00:21 Dangers of non-sticks pans 2:52 What to use instead 3:58 The actual trick (Leidenfrost effect)

[@benedykt123313]

@First Last Dude, wrong fucking site.

[@sripadmapriya]

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.

[@JohnQPublic11]

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?

[@sarthokarpeshwar]

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

[@noctwice]

Thank you 🙏 for the information.

[@possiblepilotdeviation5791]

Tried cooking salmon fillets last night on stainless steel. The skin stuck, and it took forever. Found this video and tried again today. Turns out the heat was way too low. I used a dropper and waited until the droplets acted like mercury. Salmon came out perfect, crispy skin and all.

[@RV-there-Yet]

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.

[@magno5157]

Did the salmon stick with her method?

[@AlexZander688]

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

[@Danielle_1234]

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.

[@MrErViLi]

@@magno5157 Did you read? She plainly stated she used the droplet method and it didn't stick. 🤦‍♂️

[@kctechie]

I'm almost 63 and just now learned the trick to making a pan non stick. That's embarrassing. Better late than never. Thanks for the great video!

[@chloe5susan]

Best you. I’m 65 😉

[@williamhudson8493]

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

[@genghissu1185]

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!

[@SurrealisticSlumbers]

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

[@chickey333]

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.

[@TheHatt]

I wanted to wait until I tried this before posting. It worked beautifully, I was stunned! Keeping the pan at the right temperature was the tricky part for me, but I kept checking with the water and managed. Salmon flipped and then slid out with ease. I've been cooking for 40 years and could never work out why sometimes food would stick like glue and other times it would float around like the pan was non stick. Thank you so much for this tip, it's a game changer for me!

[@shellbelle0403]

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

[@anjayl]

Hello. I'm glad you pmade a concize informative video about that, too many people disregard stainless steel simply because they are not aware about the importance of "right temperature". I'd like to add a correction : You say to put the pan on the stove and set maximum heat. I would NOT recommend that. I suggest setting 1/3 or half temperature first, then only turn up heat once the pan has been pre-heated. This is valid for carbon steel, iron cast and stainless steel, as it will put less stress on the pans and prevent any chance of the pan deforming. Have a good day.

[@craigsaunders7037]

Hi Bliss . I have been using stainless for 30 years . Yes temperature is critical . Not trying to turn food to quickly is also important . For high temp cooking of steak etc , try using ghee . It is far better than any oil at high temperatures and in my experience is nearly as important as temperature control . It also makes it possible to cook eggs etc at lower temp without sticking . A stainless spatula ( mine are paint scrappers that I have bent in a vice and rounded the corners with a file ) also helps . To clean stainless , poor half a cup of water into the pan while it is still hot . By the time you have finished eating it will be easy to clean the pan with a stainless scourer . No babying is needed with stainless . My stainless frying pans are 20 to 30 years old . Cheers from a middle aged Yobbo who like good food .

[@craigsaunders7037]

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

[@rathernot6660]

Thanks Craig

[@geoffreywood5808]

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.

[@geoffreywood5808]

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.

[@alvareo92]

@@geoffreywood5808 Cool, thanks!!

[@ravenmadd1343]

This is why i like KZbin, helpful tips from helpful people.

[@IrvinGreene8008]

This was the best explanation I have ever heard! Plus the intro of this video are things you won't hear from pan manufacturers.

[@theusefullady]

Glad you enjoyed it, Irvin!

[@scmtnchick]

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.

[@Billy123bobzzz]

Excellent! We have been using this technique for decades and it always has worked well, since the Internet became popular a lot of cooking skill was lost because people started watching a lot of random videos made by unqualified amateurs so it is great to see you post this video which actually is accurate and proven by many decades of experience from our ancestors.

[@tigq1430]

I told my son recently, "when I die, you can get rid of anything & everything, EXCEPT my cast iron collection (which I use daily). You are required to keep it, use it, love it & make many memories with it. Then pass it down with love" 💜

[@rachelharris725]

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.

[@faterlandas]

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

[@Pa-1]

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

[@christinee24]

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

[@jokerproduction]

@@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.

[@NoNo-ng9sl]

Once I did some research on cookware and saw the amount of teflon pans that get thrown to waste because their lifespan is shorter. I'm now only using cast iron and stainless steel pans. Plus the added benefit of reducing the risk of toxins in my food. This is great advise for steel cookware. Extending the life of our pans reduces our waste. 👍

[@porkpie2884]

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

[@Graeme_Lastname]

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. :)

[@codybanks9944]

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

[@danharold3087]

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

[@elizabethheiland5632]

Look up cast iron alheimers

[@forevertoons9022]

I watched the full video as the presenter is just plain beautiful - with the voice of an angel! I do cook in stainless steel, but fry up eggs and stuff using a seasoned cast iron frying pan. It takes not even two minutes to season. I have several of the glass plates from our old broken microwaves. They make perfect covers for the frying pans, if need be. I'd never ever use any of the nonstick coated pans. As they degrade, little by little, you ingest microscopic bits of the coating. Why bother wondering if a teflon pan is "still" safe or not? Much better to use stainless or cast iron. Using cast iron can be beneficial, especially if you require additional iron in your body, as the cast iron imparts that into your system. I'd never known about the making stainless steel non-stick. I have tried it out and it also works great. Thank you!

[@CL-im9lk]

This really works. I’ve been using this technique ever since I learned it from this video. And I’ve been spreading the knowledge to my family and friends. Thanks!

[@jotarokujo806]

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

[@bijayamisra5175]

?

[@kamaswe3763]

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

[@melvsdlp9293]

I’ve been doing this technique since I was a kid. Learned it from my grandma. At least I did one thing right in my life ☺️😅

[@theusefullady]

😂😅 Yay for our grandmas 😁

[@bwj1158]

Do you know what this temperature is?

[@throngcleaver]

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

[@bethetruth6428]

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

[@bharatikumai2018]

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

[@kathym6603]

I watched a couple of hours of videos on stainless pans. This one was the most helpful.

[@susanburns276]

You amazing young lady, I'm nearly 60 and you've taught me how to use my stainless steel pan! Thank you 🙏🇦🇺

[@goodbyemoon5470]

My mom showed me how to do this when she was cooking. I kind of forgot about it and have little patience. However, all the non-stick options are like you say. Not optimal. Going back to my stainless steel. Thanks for this practical reminder.

[@scoutfinch7727]

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

[@pamelav.5699]

🌈💞🦋Mee too!

[@michaelziegler21]

I LOVE listening to your speech! So MUCH clearer than American native speaker…

[@akesha4138]

Super adorable person who radiates love as she solves one of the "stickiest" problems ever!

[@theusefullady]

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

[@akesha4138]

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

[@bikinggal1]

I've been cooking for over 35 yrs and I just learned something new! Thank you!

[@kevinoneill41]

I remember these things my grandmother and my mother used them. I seem to have forgotten them. Thanks for jolting my brain 👍👍

[@Craig-ib7gk]

Around 194 C (380 F). is the low end of the hit box where the Leidenfrost effect starts, a little lower if you're at significant elevation. If you have an *accurate* induction cooktop and infrared thermometer, knowing this will save you a considerable amount of time in prepping + checking the pan.

[@leftistmustgo5445]

exactly the info I wanted to read THX

[@ianstorey1521]

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.

[@elisas4434]

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

[@ericparker163]

Thanks for this. I knew about the water test but was looking to know why it happens. Having the name of the effect helps a lot. Much appreciated.

[@savagefrieze4675]

ThermoWorks makes some great thermometers. Their thermopens are top rated. The infra reds are also great! I’ve bought several using them myself and giving them to my kids.

[@pauljmeyer1]

I have had a stainless steel pan for over a decade and had scarcely used it due to messy cleanups, now thanks to your good advice I have put it back to use.

[@fremandn]

You do a good job with your videos and taught me something I didn't know. Some people just complain about everything and don't know how to use KZbin

[@vickiemasturzo2303]

Hello! Excellent advise! I had an old stainless steel pan that I thought was gone. I washed it and tried the water test out. I had fried eggs this a.m. that did Not stick!!!! Thank you!

[@peetsnort]

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

[@gailremp8389]

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.

[@kurichai]

Thank you for this! I’ve replaced most of my skillets/pots with stainless steel (you would not believe how many Paul Revere brand ones I find at the thrift shop!) because I was tired of “non-stick” being a money hole. You’re right, it doesn’t matter how you treat it, you’ll have to replace it after a year or two. So thank you for this trick, I can’t wait to test it when I cook again!

[@merilee222]

I tried this and was amazed how much easier it was to clean my Farberware pan. I can’t thank you enough for this wonderful tip. I have had my Farberware pan for 39 years and used it only infrequently, preferring my PFOA nonstick for ease. Now I know how bad that nonstick coating is and find that all along my stainless steel pan was just as nonstick when used with the proper technique. Wow, than you so much!

[@theusefullady]

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. :)

[@ing5088]

Ok I’m back to say, I tried this today when cooking my crepes and it worked perfectly! Best video 😄

[@sherrybruns7288]

Thank you for sharing this with us all! I have a Stainless Steel Pan, and I was ready to throw it away because I didn't know the right way to prepare it! Thank you again!

[@Sci-Fi_Quizshow]

So useful and the demonstration is pleasant, factual, and most imporatntly without silly or loud music in the background! 10/10 well done and best wishes for the future!

[@YathishShamaraj]

Good video... I knew this trick my self and have always used stainless steel pans, but never thought of sharing this..👍 you are saving the planet... More people should do similar things instead of depending on toxic chemicals

[@cfoster6804]

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

[@thenecrons100]

Amazing! It's so great to see someone talking right and clear about non-sticking pans and stainless-steel pans

[@Lee7699]

Wow! This really works! I fried 2 eggs in butter and they literally slid around the pan! Thank you so much for this!

[@SlingsAxes]

This may be the most useful kitchen tip I've ever found. Thank you so much!

[@truegrit7697]

I never heard of this - I'll have to try it - 4 months later - this actually works! I have beautiful stainless steel pots and pans that I rarely use due to the sticking problem. The works perfectly! I wish I knew this 30 years ago! Thank you!! 😊

[@KonstantinosAthiou]

Thank you very much for the info.May god keep you healthy and happy.May all your dreams come true.

[@carrielamastus3366]

MIND BLOWN! Thank you! I’ve been walking around with this question for years!

[@kristenlawson7060]

Thank you. I just switched to stainless steel because of the negative health effects of Teflon. I had no idea! Anyway it made me very happy to find this video 😊 I can’t wait to try this.

[@royharkins7066]

Thank you beautiful lady, for prolonging my life , and just making my day 😊

[@MagesseT1]

Also, with stainless steel and cast iron, if you heat up the pan to the temperature you plan to cook at: let it heat up first, add your oil or butter, then cook. The reason for this is that the pre-heating opens up the micro-pits in the metal, otherwise, these little pits "glom onto" your food as the pits expand, making it more likely that your food will stick. Open those up first...

[@user-ug9nn]

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

[@jokerproduction]

Video starts at 4:00

[@nadineknows29]

Please! Thank you!

[@omgwth7567]

👍👍👍

[@Tipperary757]

Thank you.

[@suwooshi]

the rest was really informative though

[@Harith5]

😂Thank you

[@jayldee4454]

Started living on my own now and it is my first time cooking. This really helped me alot. Thank you!

[@reemalghanem6994]

I can’t thank you enough!!! This really works!!! I refuse to buy nonstick pans. A while ago, I splurged on high quality pans, but having food stick or not has so far depended on luck. I saw this video a few weeks ago and I started using your trick and I was surprised that it really works. What got my really excited is that I just, for the first time ever, seared some salmon successfully without the skin sticking to the pan and the flesh falling apart trying to unstick it. I used your trick and the salmon seared to perfection and the skin came out nice and crispy and didn’t stick at all. Thank you a ton!!!

[@Blah-Blah-Blah143]

I learned about Teflon years ago and switched to stainless steel. I love my pans and use a similar trick by turn the heat down and taking the pan off the stove to let them cook in their own heat for the last bit to stop eggs sticking. Didn't know about the water trick though. Very helpful.

[@whenwasthat]

I'm not even interested in this video but it's made better than almost everything on KZbin.

[@lord9562]

Brilliant! I've seen tons and tons of videos where people dump a kilo of oil into a pan, create and oil slick similar to an ecological disaster, heat it till the smoking point of oil and then declare it non-stick by pouring their food onto that oil slick and floating it around. I have forwarded this video to many of those experts to learn the real way to make it non-stick with minimal time and material waste. Thank you.

[@youview2066]

Thank you Sister for taking the time to share with us. Water drops test. Thumbs up. Your voice kept me listening till the end. Captivating video on non stick. Respect to you. 🇹🇹🙏👍

[@alistairkirk3264]

Confirm this works - just had a beautiful crispy fried egg for lunch from my new stainless steel pan using the 'mercury ball' trick and nothing stuck. Thank you very much, will remember this!

[@juananavarrete4411]

Oh my god!! This is so helpful!! I’ve never seen a video like this!! Thank you so much for sharing

[@kingmufasa8929]

God? Do you need anything? You called Him😒

[@davidaustin6962]

@@kingmufasa8929 ikr!

[@oldskooljules]

Ooh! The Leidenfrost Effect! It's interesting to see a practical application for it, and this is a great one. Thanks :)

[@Lee7699]

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. 😉

[@cameltube-vk7el]

@@Lee7699 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

[@dcf379]

Brilliant, thank you. I am researching buying new pans and every non stick one has negative comments, so decided stainless steel but was worried about sticking as I have a saute one and food sticks. Now I know what to do. Great tip, thanks.

[@AnnoulaXeni]

Good for you -- EXCELLENT video! I have known this for years, but am still trying to convince my kids and my sister to opt for stainless for all the reasons you mentioned. I think they're somehow still drawn to the 'mystique' of seasoned cast iron, whereas I just hate the weight of it, the fussiness of the preparation, and the difficult care. Stainless steel for me ANY day!

[@rogermcgowan2247]

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....

[@Danielle_1234]

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

[@aspinallsandy4810]

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

[@Iconoclast1919]

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.

[@rhiethreal]

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.

[@manpreetbrar4327]

Actual trick starts at 4:00, thank me later😝

[@brainwashingdetergent4322]

K, it’s later, thanks!

[@jimevans4582]

Thank you

[@moniquechenard736]

Manpreet Brar thank you

[@lalsangzualichhakchhuak7175]

Thanks a lot.

[@jonjoylab1841]

Thanknyou

[@craigh8832]

Why hasn't anyone told me this in 52 years!!! Thanks for the information! You have yourself a new Subscriber!!!

[@kevinlytle6215]

Wow I use the water drop test but didn't know and was never told how to judge the precise temperature by looking at the way it reacts. Thank you for this.

[@rachelconner7678]

Pancakes used to be torture to try to make. This trick actually works and I can make pancakes in peace again!!! Hey thank you!

[@HoldMeForever]

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

[@insertcognomen]

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?

[@kenkoza873]

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

[@anneread7585]

@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!

[@noblumoon]

@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😃

[@cd6834]

Thank you so much for this information. I have struggled with stainless pans for my adult life. You made it very simple to understand how to change my relationship with my pans. You are the greatest. Thanks again.

[@joec4251]

Wow! All these years we never knew this...thank U so much, you made our day! Stay awesome :)

[@garrysingh2839]

Hey you really helped me i was fed up of egg sticking on my pan and then washing it for 10 min but ur video helped me🥰

[@aspinallsandy4810]

Have used my set of s,steel pan s for 40yrs and look fantastic, have also got 2 cast iron I'm happy with, will defo try this method, thank you

[@sharpie6136]

Thank You, your the first one that gives a helpful review on stainless steel pan . . .

[@flowerpower2079]

Thank you 😀 I have some beautiful stainless steel cookware...I've had them for many years, but have never used them due to food sticking. I'll try this trick tomorrow.

[@FatemaAmmar76]

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

[@starchild1314]

Yes please tell us, did this help any?

[@scoutfinch7727]

me too... same!

[@maryannepeiris7144]

Thank you it was unbelievable! My pan sticks all the time n after I tried yr trick it worked!

[@WillyEast]

I just wanted to say thank-you. We recently had to throw out a non-stick pan that went bad. I am an environmentalist and did not want to keep throwing out pans every few years. I will try this technique soon. Thank-you.

[@ja-bv3lq]

This is great advice for making stainless steel pans non-stick for some things, but... other things require low heat, or ripping-high heat. I love my carbon-steel and cast-iron for this reason. How about a video on those?

[@codybanks9944]

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.

[@mightypharaoh7586]

@@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.

[@jamesbenedict6480]

WOW! Amazing secret revealed using stainless steel pan with the right amount of heat to make the pan non-stick!!! Thank you so much!!

[@stickman-1]

This is amazing. I've been doing this for years and never knew why. It must have been taught to me decades ago by my grandmother but I just did it naturally and never thought of why I did it. Hilarious.

[@peetsnort]

Very thorough. I use steel mostly but with acidity in tomatoes I have to use the stainless. I have a good one and will try this method later today. I usually have a cast iron lid that's heated up beforehand and the pan.. Steel is on lowest heat for a few minutes and then add extra virgin oil and put the eggs on to fry. I actually poach them. The cast iron lid goes on straight away and all you have to do is listen for the bubbling sound after 2 minutes. The eggs cooked perfectly top and bottom and no caramelised bottom of the fried egg

[@mrsaye499]

Funny. I do the exact opposite as I don't own a steel lid. I use the steel skillet and top it with my stainless lid. :-)

[@thinkingaboutit2738]

So interesting. Can't wait to try this out. Funny thing is, I've been flicking a drop of water in the pan for years to see if it was hot, but didn't know about the "mercury ball" trick. My water just evaporated so I guess temp was too low.

[@teeciewalk]

Great video! I just bought one of these to replace an old non stick pan. I got a great deal on it but wanted to make sure I used it correctly. Thank you now I’ll be able to cook anything in it.

[@sirrippunpattatang6873]

YOUR VIDEO IS WELL-PRESENTED ABOUT NON-STICK, BUT YOUR BEAUTY ALWAYS STICKS TO MY ATTENTION!!!!!! GOOD JOB, MISS!!!!!

[@asmazaid4711]

Kudos to your grandma and kudos for you for sharing! ♡♡♡

[@enque01]

Omg! I've had such a pan for years and I've always been upset about how easy everything sticks to it. But occationally the pan has been PERFECT, nothing sticking to it at all, and I've never been able to figure out WHY it was perfect in some situations and not others, until now!

[@wartlme]

I got a very nice stanless steel pan with a thick cooper bottom 15 years ago. It still work very well. Just use a green scrubbing pad and it gets silky smooth and non-stick.

[@sensorindicatechnologies9168]

Fantastic tip Madam. You should be a Hollywood Star! Hope those producers are watching your channel 😊

[@wookongninja7461]

Your great grand mum was a scientist. The fluid dynamics kind.

[@aungshein1860]

Probably, thermo-fluid-solid dynamics

[@jvallas]

I haven’t liked non-stick pans very much for a long time (I used them a lot when I was a young wife and mother) - I think probably because I like the browning effect (or fond) that other pans give, but also because I’ve always had doubts how healthy non-stick is. I’ve gotten used to my pans so I usually kind of feel when they’re ready, but your technique is so simple and clever that I’m going to give it a try and see if my instincts really are any good!

[@furrystep]

Thank you so much for the key detail. I always never wanted cancer and did know it was about the temp on the anticorro, but I never knew the "trick" which is absolutely vital to not overheating!

[@musicgram08]

Back in 1980’s there was PBS television show series called the Frugal Gourmet. Chef was Jeff Smith and every show his constant saying was “hot pan, cold oil, food won’t stick”. I notice the young lady in this video claims her method eliminates the need for oil. But after she gets her bubble of water, she wipes up water and proceeds to OIL THE HOT PAN!

[@jacquelineanderson9456]

I think she meant you don't have to 'oil' or 'season' the pan like people do with a wok or with a cast iron pan

[@tomtong2658]

At kzbin.info/www/bejne/rWTPknemp5merNk 3:47 she says "oiling" not needed, like for cast iron pans. I didn't know to turn heat to max high then turn down to cook temp - makes sense to get the whole pan to temp.

[@reclavea]

She's not talking about the cooking part. She's referring to the "seasoning" part. She's basically saying for seasoning the stainless steel pan...NO NEED for preparations, coatings, baking or oiling...etc. But go ahead after seasoning and use oil, butter, lard ...etc.

[@BrendanMcGinley]

A+ tip and cheers for inserting your own timecode breakdown.

[@PeaceMaker_5150]

WHAT!?!? This is so easy... how have I never heard of this???? THANK YOU :)

[@nguyenminhchau5110]

As an asian making fry rice frequently, I approve this.

[@TAROTAI]

You are a win-ner - Hanguk

[@yotube1ful]

Okay, uncle Roger. I see you.

[@bebereyes5514]

But did you wash the rice after?

[@ernestjorda2777]

Hardcore asians use high carbon steel woks.

[@MzClementine]

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

[@FrankZen]

I never used water but I learned how to gauge the right heat by hand. You can also tell by how the oil looks when you add it. Very similar... If it doesn't burn or smoke you're not too hot.

[@krugmeup2162]

The right way to use a pan lol. What a beautifully accurate woman!

[@colemcleod941]

I like that you quoted your Great Grandma's pragmatic advice; "the right way to use a pan" After all the years of cooking I have done, I never heard of reading the WAY the water dances around on the hot metal - I'd just be happy with the hiss - and of course I now see I had it too hot more often than not. Good ole Great Grandma.

[@tungchungchan]

Understand the bead test and understand we need to turn a notch down before/after adding oil. What about later when we need to turn heat up or down a bit at different stages of cooking? Does it mean the stainless steel pan has turned non-stick once passed the bead test and cooking commenced?

[@gerry6.8]

Thank you for posting this, I tried it twice now and it actually works!

[@julie55hope]

Thank you so much for the nonstick tip/teaching! Love it and my stainless steel pans 😃💕

[@kezhayie]

Best tip I've found after going through so many videos! Thank you!

[@pedrolavigne9718]

For reference the non-stick temperature for the SS skillet is in the range of 225’F - 235’F

[@WrethaOffGrid]

I love using my stainless steel pans I bought from a restaurant supply house, the brand is Volroth. I have never had a problem with sticking. I use butter instead of oil, get my pan pretty hot. I remember teaching my dad (a pretty good cook in his own right) how to use a stainless steel pan vs a "nonstick" pan, I got the pan screaming hot, placed a steak into the dry but very hot pan, it instantly stuck to the pan as it seared, my dad freaked out wanting to move the steak immediately, I told him to wait, as the steak seared and browned, it released itself and I was able to flip the steak over, it came out beautifully! I also cook eggs, scrambled as well as fried, pancakes and pretty much anything else I want with no sticking issues.

[@henryvalero9235]

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?

[@madthumbs1564]

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.

[@anneread7585]

@@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!

[@belovingkindness]

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

[@ethanalex8878]

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

[@JohnVanderbeck]

This "trick" definitely works, though it has always amazed me that water can do this.

[@fjb4932]

Water doesn't, steam does ...

[@michaelconroy9975]

@@fjb4932 you mean vapor

[@roux6998]

Brilliant, thanks for this. I spent best part of a 100 quid on a pan I was ready to give up on. Looking forward to trying this. Thanks.

[@GregDinAZ]

Can’t wait to try this out on eggs, which is always a chore to clean! 🙂❤️ UPDATE: So easy, even a caveman can do it! 😁 This worked flawlessly on my sunny-side-up eggs...no sticking at all. Thank you! I’m giving you and your great grandmother a big imaginary hug. 😘

[@MsDropofrain]

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?

[@therealunclassified]

I use butter.

[@BM-ef5fh]

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

[@joegt123]

@@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.

[@MrKingsniper22]

Butter and a hot cast iron pan does it for me. I have stainless steel pans but I almost always use cast iron skillets. To each his own.

[@blackberryfarm7179]

Cast iron is soft metal and can contaminate the food. It is good to season the pan and keep dry. Recommend thick layered 304 stainless steel cookware.

[@nswhorse]

Exactly how is a bit of extra iron in your diet going to hurt?

[@pragawa]

I prefer iron and cast iron, too

[@MeanGeneSanDiego]

@@blackberryfarm7179 Iron is an essential nutrient!

[@RossDixonTeaching]

Thanks I recently moved house and I have been using non stick pans that are disguised as 'stone' but the coating has started to peel off- I never knew about this stainless trick and I will try it, thanks so much.

[@donnamullins2089]

I use Barkeepers Friend to clean all residue on stainless steel. Then the water drop procedure. Works every time.

[@mikehydroseed1282]

D Mullins doesn’t that just leave a thin layer of chemicals on your pan?

[@TheShabzz]

@@mikehydroseed1282 You don't cook with the cleaner still on the pan. part of what sticks is residue from previous cookings. So you use the Barkeepers Friend (or just plain baking soda, or just warm soap and water if you do the smart thing and clean your pans while they're still warm) and then use the water drop test (leidenfrost effect) for temperature

[@daveschidlmeier6425]

I just started to clean My " " " ALCLAD "stainless with the New soap DAWN makes. Its called " DAWN PLATINUM POWERWASH DISH SPRAY" . It's unbelievable how good it works on Grease stains and caked on crust on the bottom of the pots and pans. Works faster and better then BARKEEPERS FRIEND POWER. Just spray it on,, a little scrubbing, stuff comes right off. Try it , you won't go back. Its the way to go. I Really rinse it off good. Makes the pans spotless they look new !!!

[@jaimemcdanieltravels]

Also Bon Ami works like Barkeepers Friend. They makes the pans look like new! My stainless pans are almost 30 years old and look like new!

[@jaimemcdanieltravels]

@@mikehydroseed1282 after cleaning with Bartenders Friend or Bon Ami you wash with dish soap rinse well and dry. It is easy to clean and very quick.

[@fookingsog]

@Blissfully Random Thanks for the Advice, Zornitsa!!! I work on copy machines and when I replace the fusers which bonds the powdered toner (colorants and resin) onto the paper with heat and pressure, you can often smell the off gassing of the PTFE used in the nonstick coating of the heat roller. Not a pleasant smell at all...one of the reasons to use the nonstick method you demonstrate or a pan with ceramic coating which I have found to also be an excellent alternative to PTFE. Thanks for a Great Presentation!!!😁👍🏻 Kudos on your English Speaking Skills too!!!

[@zeppelin2412]

Just bought my new Baccarat stainless steel frying pan....& your vid was most helpful. Thanc u clever & pretty lady. 😊👍👌🖐️

[@theusefullady]

Glad it worked out for you right away, it took me several tries to master it myself. 😊

[@chibigirl8545]

I've always used the "Any pan can be non-stick with parchment paper" method, but I really want to try this now too!

[@cfoster6804]

You cook eggs in a parchment lined pan? Strange.

[@Kevinschart]

You have to cook with fat/oil. If you don't want to use fat then get non stick pans. How the hell do you sear anything cooking on parchment paper.