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!

[@shelleyhernandez6510]

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

[@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!!

[@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.

[@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.

[@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.

[@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

[@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.

[@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

[@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.

[@jokerproduction]

Video starts at 4:00

[@nadineknows29]

Please! Thank you!

[@omgwth7567]

👍👍👍

[@Tipperary757]

Thank you.

[@cawashka]

the rest was really informative though

[@Harith5]

😂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!

[@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

[@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.

[@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?

[@wookongninja7461]

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

[@aungshein1860]

Probably, thermo-fluid-solid dynamics

[@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😃

[@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.

[@miriam2909]

Cast iron is so heavy..... Teflon is a worry... I love my stainless steel fry pan but don't use it. I'll try this... they clean up so well

[@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

[@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.

[@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

[@path4061]

If you have an induction stove and a large pan (12" or larger), I would recommend AGAINST using the maximum setting in an empty pan to get it to temperature. You can warp many cheaper stainless steel pans this way (and carbon steel, no matter how expensive, even faster). Otherwise, this video is great.

[@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!

[@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!

[@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!

[@ravenmadd1343]

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

[@Turandot29]

The phenomenon of the dancing ball of water in a hot pan is called the Leidenfrost Effect. You’re welcome.

[@AK-kl7pg]

379°F 👍

[@Melki]

Thank you

[@dewroberts]

Who cares what’s called?

[@michaeljohnsantillan4691]

Ahahahaha

[@blondego56]

@@dewroberts We do.. Go crawl back under your rock. 😒smh

[@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.

[@SuperAleRC]

The downside of stainless steel cookware, is that it will leach both chromium and nickel into your food. Mostly all good quality cookware is made with 18/10 stainless steel, which has 18% chromium (for stain and rust resistance) and 10% nickel (for preserving metal luster). These alloy will leach into your food, particularly when preparing acidic foods, like tomato sauce, onions, etc. The longer the food stays in the cookware the more leaching will occur, so never keep your food in your cookware after done prepping it and transfer it to a glass or ceramic container. 95% of the population will have no adverse symptoms of the excess intake of nickel or chromium, but if you suffer from dermatitis, then avoid stainless steel cookware, and use either ceramic coated, glass or enamel cookware.

[@StephenStHill-si7en]

I understand that excess ingested aluminium leads to alzimer's disease.

[@debbiem2146]

Thank you for the info! What is your opinion on cast iron cookware?

[@jamesaroeuett1567]

@@StephenStHill-si7en There's no evidence of that.

[@godbless9237]

@@jamesaroeuett1567 evidences come from the business / pharma lobby. And they know very well what to serve & what not to serve to people

[@SuperAleRC]

@@debbiem2146 I've read a few articles that state that cast iron cookware also leaches iron into your food. The newer the cast iron cookware the more it will leach, so making sure the cookware is well seasoned will ensure minimal leaching. And just like with any other cookware, keep the food the minimal time conveniently possible in the cookware after the food is done and transfer to a porcelain serving dish, glassware, etc.

[@dipstick5869]

Looks like Lilly, the AT&T girls twin.

[@sarahdee374]

The problem with ANY non-stick coated pan: they have a limited life span, usually 2-3 years. If the teflon type are overheated, they release toxic fumes (birds can die from this invisible chemical onslaught). Then as careful as we are, wear and chips occur, making the pan very unsafe to use. So what do we do? Throw it out and buy another, and the cycle repeats. BUT think about all the old dangerous chemically coated pans that end up in landfills, or worse, our oceans. If you care about your health and the health of our dear Earth stick with stainless steel, cast iron, carbon steel or solid ceramic (not just coated). These will all provide many years of healthy cooking, and not end up as trash.

[@mikewellwood1412]

Good point about solid ceramic. I went looking for ceramic cookware a while ago, and all I could find was coated, and coated aluminium at that. No thanks. A friend I was helping out some years ago had glass saucepans, which I thought at the time was crazy, but later on changed my mind. I'd certainly try them now, although you obviously have to be careful about not dropping them or heat-shocking them.

[@mrtechie6810]

Solid ceramic frying pan??? Would be very expensive to make ceramic with high thermal conductivity, no?

[@larsedik]

Will solid ceramic work with the induction burner shown in the video? I use gas, but I know of people who refuse to use anything but induction. I have one induction burner, and I use it only with my pressure cooker - I much prefer to cook with gas.

[@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.

[@biologicalagent]

It’s called the Leidenfrost effect. en.m.wikipedia.org/wiki/Leidenfrost_effect

[@druidriley3163]

Thanks for the link. Same effect on volcanic surges going across the surface of bodies of water.

[@StephenStHill-si7en]

Talk about a can of worms! FANTASTIC!

[@ramrod0209]

Hey Josh P. -- Thanks much for the wikipedia citation -- that article was scientifically fascinating & deep. ♡ EDIT: Just added an External Link from Wikipedia to this KZbin video under "Mercury Ball Test" (anonymously, though I have a wikipedia account).

[@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

[@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?

[@rickhinojosa5455]

Can we all just appreciate how pretty this woman is? And she can cook, too?!! 😃

[@SlingsAxes]

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

[@BrendanMcGinley]

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

[@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!

[@ph11p3540]

Sadly, most of us rarely see such precise temperature control or evenly heated cook bottoms in contact with the hot plate. This lady has an Aclad stainless steel pan

[@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.

[@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.

[@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!

[@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.

[@mickmamahawkmickmamahawk5829]

The secret to a stainless steel pan not sticking is: 1.) Heat up your pan to desired temp with nothing in it. This closes the pores. Open pores cause food to stick. 2.) Place oil in the pan and heat it up. 3.) Then place your food in the pan. Caring for pans 1.) Do NOT dishwash 2.) Clean immediately with hot water 3.) Only use scouring pad if needed. Most cleanings will require none. 4.) If soap is needed, use a tiny amount of mild soap 5.) Air dry Tips from a CHEF.

[@royharkins7066]

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

[@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.

[@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.

[@jamesaroeuett1567]

You should never preheat any skillet over max heat because you can potentially warp them. Medium is plenty for preheating and it only takes a couple minutes.

[@jeffpro8]

This is very true and food will likely burn if you preheat your pan at such a high heat.

[@daphneraven6745]

@@jeffpro8 : that’s just the temperature for high heat cooking and for adding the fats to the pan. After that, you can turn it down and cook

[@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!

[@peterellis9684]

The way to ensure that food does not stick to a stainless steel pan is to thoroughly heat the pan dry before adding oil or butter. Once it's fully heated, add oil or butter (wait a moment or two), then add what you're cooking. As good as using a non-stick pan. Give it a try.

[@loverofthemilf]

Wow! That's exactly what the video said. You're a genius!

[@desurfer]

@@loverofthemilf hahaha!

[@Jonathan_214]

What happens if what you're cooking requires a lower or hotter temperature than the temperature needed to create the mercury ball effect? Does this only work for foods that are cooked at this temperature?

[@barneyrubble4827]

Ya clearly just want us all to know you already knew bout it😜

[@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!

[@julie55hope]

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

[@paulfielder336]

I stopped using non-stick pans, and started using cast iron pans. Cast iron pans are a lot better to use, and you can actually benefit from using cast iron pans.

[@dnahubs]

That's true. You just have to make sure to season it properly and care for it.

[@pocketnunu]

I love cast iron pans, but where I live now has a glass top stove and cast iron is brutal to it.

[@MrPainfulTruth]

I find cast iron superior in use, but it has two flaws compared to stainless steel: 1. If not immediately dried, it will rust on you and that is quite nasty for a pan 2. The iron produces a bad taste / chemical reaction when in contact with acidic food like tomatoes. If oyu ever used a carbon steel knife on tomato you know what i mean. So in summary i have a few cast iron, and then some stainless steel pans. For the cast iron i like de buyer, check them out.

[@theMoporter]

They're great in many ways, but they take a while to heat up and they're very heavy.

[@swamy5215]

@@dnahubs how to season them

[@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.

[@susanburns276]

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

[@mikedakin2016]

here's a method I use to make my pan non stick , When I notice it becoming sticky I clean the inside with a wire brush attachment on my electric drill full speed until it's all shiny ,wash it , wipe it , put a coat of cooking oil on with paper towel , wipe off . It is now ready to use and non stick too , every time .

[@theusefullady]

Great tip!

[@abc-wv4in]

Bar Keeper's Friend is great for cleaning stainless steel. No drill needed. :)

[@michaelcarroll4102]

I do the same.

[@thenecrons100]

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

[@splashpit]

I'm 53 and never knew this . I'm at that point in my life whereas Iv decided that the schooling I got and that of my children didn't really get you ready for life ! How to cook and clean properly and manage money are the only things you need , any job you will learn on the fly .

[@donotneed2250]

I remember when schools had Home Economics classes and you learned money management as well as cooking, sewing. My first cooking teacher was my grandmother who cooked for a living. There are some things my wife won't eat unless I cook it and she's a better cook than I am.

[@abc-wv4in]

Well, being able to read, write, and do basic math helps! Most people aren't born knowing how to do those things.

[@farshimelt]

@@abc-wv4in If you're going to learn money management, those things are a given.

[@bigtony4829]

one basic life skill we don't teach our kids is about what foods our body needs to grow healthy and strong Minerals vitamins proteins and what we need them for and what happens if we eat a diet insufficient in key nutrients is probably the single most important thing we need to know and yet we learn algebra and pythagorus theory which I don't know about you but iv'e never needed once

[@ing5088]

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

[@keepingprivate3400]

good information, but too much pre-talk. Video get to the point until about half-way through. I scrolled through until I got to the part that covered the topic of the title: a trick everyone should know. Note to Blissfully Random: thank you for the great info, but please get to the point right away.

[@carrielamastus3366]

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

[@xuanchen3434]

In China every family uses iron or stainless steel wok daily and this is the common technique to keep non-stickiness. It’s usually called “hot wok cold oil”.

[@kazokazo172]

thats diffrent stainless stell.westerner use iron pans too.but iron is exposed so centuries its cured by oil.thats why all those iron incuding your chinese woks are black coated.its cured by oils.so its kind a turn some kind perotection and and no stick.şts bıt bew thşbj centuries and centuries humans use iron pots pans. as nmy knowlange chinese use so much flame and heat becouse of they dont want mushy overcook vegies .they so fast sote .

[@vli001]

@@kazokazo172 Despite the typo errors, I got it. You described my understanding of Chinese wok cooking as well. Sealing the pan with oil to assist non-stick cooking. Cook quickly on higher heat. In addition, lots of oil is used every time.

[@teklife]

The woks in China are not actually iron as they believe they are, but carbon steel, which is close, it's an iron alloy, but not actually iron like cast iron cookware is.

[@MaximRecoil]

@@teklife "but carbon steel, which is close, it's an iron alloy, but not actually iron like cast iron cookware is." Cast iron is also an iron alloy; it's just a higher-carbon version of steel. Generally speaking, if it has a carbon content higher than 2% it's considered cast iron and if it has less than 2% it's considered steel. If it has less than 0.08% it's considered wrought iron. No structural product is made of ~pure iron. You'll only find it in e.g., a laboratory. It's too soft to be useful for making structural products and it's also expensive to refine iron to an ultra high level of purity (i.e., ABIKO iron, 99.9996% pure). It only takes a small amount of carbon to turn it into something useful, e.g., wrought iron, steel, cast iron.

[@allsticknocarrot7418]

@@MaximRecoil Touché Prof.😉 ... According to Dr. John Heinemann in one of his books, ~the Frontiersman back in The Old Wild West, seldom suffered from Hemachromatosis, due to most of the cooking being done in Cast-Iron pans, etc.~🤠

[@nolanmckain2061]

It makes sense but for those who have the thermometer, what’s the best precise surface temperature instead of using water drops?

[@scrippslarry]

Another commenter just did that study with an IR thermometer and found the desired (mercury ball) temp range to be 175°F to 260°F. Yes, he was also surprised it was that low.

[@michael931]

@@scrippslarry unfortunately you cannot accurately measure the temperature of stainless steel accurately with an IR thermometer. It is too reflective. Technically it is called low emissivity but basically means reflective. So the IR thermometer ends up measuring largely other things that are reflecting off of the surface. According to Wikipedia the actual temperature of this effect is around 380F but can vary somewhat.

[@mr1enrollment]

@@michael931 thanks for posting that Michael, as an engineer I was thinking the same. Now if the pan was non stick, it would be more accurate to use the IR. Black Body Radiation.

[@sandraforeman620]

I learned early that no-stick pans never last. I use stainless pots & pans and they look new after 10 years. However, another trick is to keep the stove clean so the bottom of the pots stay clean also.

[@thomaswhite2609]

Silly, very tricky to know when the right temperature is reached. Have to pour some water drops all the time. And maintaining that temperature is tricky too. Again, a trick looking good on paper but not usable. Sad to read all those comments like "great thanks" while most of them will never use that trick and will go back to non stick pans. KZbin ...

[@joec4251]

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

[@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. 🇹🇹🙏👍

[@richardcallihan9746]

Thank you for your informative video. OH! PS: By the way does your husband know what a lucky man he is.

[@bruceadam5632]

Surprisingly, this technic is not very well publicised (maybe Dupont may have something to do with it), and as such kept from most housewives. I really don't mind these people making money, but it's the health aspect that I disagree with these manufacturers.

[@abhishekkumargupta5730]

Has anyone told you..you're damm beautiful..😄 Jokes apart.. very useful technic.. thanks!!

[@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🥰

[@desktopkitty]

I discovered this by accident and thought I was just being strange. So good to know it's an actual thing.

[@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.

[@jamesbond4633]

I thought this was about Stainless Steel pans? More than half the video is devoted to other types of pans. Common sense would dictate that most people probably already have a stainless steel pan that are watching this video. Please take this as constructive criticism. Why not do a separate video for the dangers of non-stick pans that would target that market of people?

[@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!

[@geoffreysmart6801]

Ok, that's great but various foods need to be cooked at various temperatures. I don't cook a steak, fish or eggs at the same temperature so how does this trick work across the board?

[@johanndaart7326]

It doesn't man. Every pan is the best for a certain type of food. Non-stick is best for delicate food like eggs, pancakes, omelettes on low-medium heat, or delicate fish. Cast iron is best for dishes that you want to start on a stove top and then put into oven. It's also the best for smooth heat delivery, because those pans are chunky. Because they preserve heat, they are the best for long cooking. Stainless is the best for fast, high heat browning of meat and vegetables and using that brown particles of crust to make a souce, it's also good for acidic foods (contrary to non-enameled cast iron). Pick a right tool for a job ;) Anyway, stainless is for high heat and acidic. You also want to add food to it in batches, so it doesn't lose heat, don't throw 1kg of cold meat on it at once, it will stick ;) Best stainless pans are a bit thicker (layered), so they don't lose heat that much.

[@patriotretiree903]

Simply don't put food in a cold pan. Heat the pan first a bit hotter than you will cook the food. After placing food, lower temp to desired heat.

[@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!! 😊

[@trumpsahead]

At 77 years of age, I find this cooking tip a God send for pancakes. I'll be wary tomorrow morning. Thanks.

[@themetal2001]

Did it work with you?

[@frameyard2693]

If I would set it to maximum heat and wait until it's hot enough. Then put oil and food in it, with only lowering the heat for one step, it will burn the oil and the food in no time because the pan is still getting heated up. So better you set on medium heat and just have a bit more patience. Especially if you use induction stoves.

[@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.

[@einsteinwallah2]

cut an onion in half and with a drop of oil run flat surface of onion all over pan ... it will make it non-stick and also flavor your pan cake with onion ... or just roast some salt in pan spreading it all over

[@donotneed2250]

But I can't stand the taste of onion.🤷🏼‍♂️ I'll continue using my cast iron with butter and or olive oil.

[@DrHarryT]

I prefer seasoned cast iron, but never the less this concept for non stick I'm sure can be used on any cooking surface. I wish you would have stated the actual desired temperature of the surface. It is likely around 350°F which is the caramelization [browning] temperature. [This is why most recipes call for 350°F baking/cooking]

[@kencook4956]

I was wondering what that temperature was and was going to check myself. I recently bought one of those handheld laser temperature checking guns.

[@AyNay246]

The temperature may differ though because not all pans are made the same

[@scrippslarry]

Another commenter just did that study with an IR thermometer and found the desired (mercury ball) temp range to be 175°F to 260°F. Yes, he was also surprised it was that low.

[@Torrestorres2624]

Step 1: get visa card Step 2: log onto Amazon Step 3: Make your non-stick selection Step 4: open package in two days.

[@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.

[@williamschlumpf1025]

Learned this from my father when I was around 3 or 4 yrs while he was making pancakes. I was the one who did the water test and made mini pancakes for myself until the day I lost my balance on the chair I was standing on and ended up with the palm of my hand on the red hot electric stove. Needless to say the severe burns I got left a mirror image of the burner elements on my hand and that was the end of me standing on the chair.

[@FatemaAmmar76]

Ouch :((

[@allsticknocarrot7418]

😬That'll learn ya!. No more 'Hand Cakes', -just Pan Cakes!😉🥞

[@adamsekuban268]

Awwwwwww....so so sorry

[@jshirks]

"It's, after all, the right way to use a pan."

[@gilboston20033]

I always like the shortcut but in a good way. I would try the mercury test and when it reaches the right temperature, get an infrared thermometer and check the temperature. Take a note of it and next time just heat the pan to that temperature. I assume the infrared thermometer gets a more precise temperature than the mercury test.

[@sangitajain9228]

Thanks for the information . But how do you check the temperature and how many degrees should it be .

[@neutralobserver6197]

@@sangitajain9228 Use Infrared Thermometer to measure the temperature when you are doing the test.

[@HumbleBearcat]

How about when the right temperature is achieved by using the water bead test described in this video, also measure the temperature with a infared gun so next time you don't need to use the water bead method no more , just use the infared gun.

[@ExaltedDuck]

When PTFE breaks down thermally, it decomposes into stuff called Polyfluoroalkyl Substances or PFAS for short. There's a lot of info out there about their potential impact on the environment and human body but research is still in fairly early stages. They tend to persist in the environment, accumulate in the body, and are associated with some really nasty health effects potentially. All that is enough for me to skip the PTFE cookware. Stainless steel and cast iron are easy enough to take care of and are nearly impossible to truly damage. Non-stick cookware wears out and is meant to be replaced every few years... that alone should be enough to want to avoid but to also be potentially poisoning us while doing it? Not a hard choice for me...

[@BigBodyBiggolo]

And the halflife of PFAS is incredibly long, i cant remember precisely but it was over a 100 years maybe even more. Absolutele insanity

[@bobschiebel3325]

This is the pancake trick hungry jack tried to tell you all, but no one reads the directions.

[@adamflores5027]

I came for the title stayed because of the accent

[@CL-mp4vn]

Me 2 😀

[@mdepfl]

Yep

[@ag135i]

I don't even cook myself but still watched thinking there's a one shot solution I was wrong.

[@grahammewburn]

Over time, non-stick coatings fade. Where did it go? Into the eater! Not for me, thank you!

[@StellaWaldvogel]

My cast iron griddle is literally over 100 years old, and completely nonstick from seasoning. My skillets are also problem free. I can see people who require a very light pan using stainless or carbon steel, but I don't understand why anyone would willingly choose teflon. Horrible stuff.

[@redpillnibbler4423]

Because Teflon has been heavily advertised for decades and people trust ‘authority’.

[@Annascraftyamore]

Thank you so much I found this very informative and as I'm in need of a new frying pan will definitely check out a stainless steel option 🙋🏻‍♀️💖