How to stop your frying pan from sticking - 5 Min hack!

[@MeenaSivan]

Hi, good to see your tip - its a common practice in India to cut onion in to half, and sprinkle oil on the hot pan, and hold the white side of onion down and rub it over the hot pan, for a non-stick pan - we traditionally don't use Teflon coatings - this is the way we are known to be creating non-stick on the fly on demand :)

[@redknight3439]

Thanks, I was about to ask that... Apparently doing similar but with salt also works, now I gotta try both (2 teaspoons of salt to 3 tablespoons or so of oil 3/4 heat fry it for roughly 5 min Rinse with hot water and wipe up and same effect)

[@marenm9392]

Meena you should have done this show.

[@stevethea5250]

ONION HUH WOW

[@kalimerudiaa4697]

​@@redknight3439 oli with little flour and the eggs 🥚 does not stick.

[@nevillec5252]

I'm currently in India, and I've never heard of this, ever. That's a great tip. Will try that. Thanks, Meena.

[@msr1116]

Decades ago a TV cook kept saying: Hot wok, cold oil, foods won't stick. It was this guy's mantra and I follow his instructions to this day for every type of metal pan I use.

[@David-jo4gt]

I think it was the frugal gourmet on public TV.

[@msr1116]

@@David-jo4gt ....yes, it was, but I didn't think many would either know or want to remember him. His private life was a wreck, however he taught me a a lot about cooking and culinary history.

[@docaroo2]

@@msr1116 He, Julia Child, and Graham Kerr (The Galloping Gourmet) were major influences in teaching me more about exploring cooking.

[@billzigrang7005]

@@David-jo4gt It wasn't "the Froog," but Martin Yan.

[@Alltrippy]

@@billzigrang7005 The Frugal Gourmet always said put your oil on a hot pan, then no stick or a variation of that. I don't think he ever said it like Martin Yan with wok in his cooking proverb.

[@gioblu]

The coolest thing ever is how you just handled those eggs. Never seen someone scramble eggs with just shaking the pan. 👌🏾😆

[@gioblu]

@Mr Sins 🤣

[@laverdadesmejor]

She scrambled the eggs in the bowl prior to pouring them into the pan. All she did was to swirl them around, nothing magical about that.

[@tobelcosiol7273]

S2

[@archy_jk]

Really cool!

[@leightongalleries6057]

?? She scrambled them in a bowl first.

[@kenjifox4264]

that's the fastest egg I've ever seen anyone cook, ever. :O

[@alwintan1707]

It's witchcraft! 😝

[@GrowingDownUnder]

can poach an egg in about the same amount of time if you salt the water which raises the boiling point meaning you can boil the water at a much higher temperature by salting the water which poaches the egg faster

[@gg-gn3re]

Yea, just pre-heat your pans and it's fast, and won't stick.

[@genod171staircav6]

@EggStudio How does it turn out on high?? sounds like my wife as she always cooks on high and I always tell her to cook on lower temps--and I make scrambled eggs for my grandsons and have never yet to cook anything on my stovetop on high and always turns out perfect

[@keithagana2560]

@@genod171staircav6westeyo western movies

[@PastorJack1957]

For an old chef, and a homeless veteran, I appreciation your video. I only have one hint. You spent a long minute scrubbing your pan. I use the exact same pan. I heat mine up dry, after eggs have stuck, when it just barely starts smoking I pour in water. The sizzling water along with a green pad (I use the spatula I cooked with to run the green pad around the pan). I'll add Dawn dish soap if it was a greasy dish. I'll get the pan cleaned easily with that minimum of water and much faster than all that scrubbing. Learned that in the U.S. Army!

[@Adeline9418]

Jack Potter good dang idea!!!

[@louisewilliams9279]

Look I

[@jackieann5494]

You are Awesome andb generous ....prayers for you !

[@PastorJack1957]

@@jackieann5494 thank you.

[@jackieann5494]

@@PastorJack1957 What state do you live in , Jack ?

[@Callylily7]

I've been cooking since age ten. If only I had know this back when. I received my first stainless steel cookware at age twenty-three. The best investment ever because fifty years later, I'm still using those pans. Now, I can finally use that omelet pan. Hooray. Thanks do much.

[@JorgeBrown]

Thanks heaps for this great hint! I’ve already quit from using my steel pans, so I’ll give it another go.

[@dandan1058]

Wow! I tried it, and it works like magic. Thank you for sharing this, Chef!

[@marioduddu471]

In southern India we have an age-old practice of slicing a small onion into half and rubbing its flat surface on the hot pan.

[@Andrukin99]

Very cool. I'll have to try, thanks!

[@msbonz4145]

That's a great idea too. Can we use any type of Onion?

[@marioduddu471]

@@msbonz4145 Yes. I've used different kinds of onions (preferably small, to avoid wastage).

[@msbonz4145]

@@marioduddu471 Ok thank you sir, for your tip and reply. Greatly appreciated. Have a great day sir.

[@marioduddu471]

@@msbonz4145 OK!

[@sudipta2420]

Whoaa! That's an egg swirl! Fluffy omlette in just a few seconds! Surely gonna try. Thanks for sharing!

[@constantcomment1954]

Thank you for this tip, Christine. I love learning stuff about cooking. I miss you on TV. Connie

[@timothynlogi839]

I tested whatever you showed...it works! Hooray, my wife loves it. Thanks so much.

[@JensGraikowski]

I've just bought my first stainless steel frying pan after having cooked all my life with non-stick pans. Of course I went to KZbin straight away for tips on how to season and cook with stainless steel pans and stumbled over your video. Interesting approach. I'll definitely try that. Thx a bunch! 👍🏼😉

[@shirley6074]

Jens Graikowski ...If you get your pan hot before adding your oil nothing sticks. I learned this trick from Wolfgang Puck after my mom gifted me his set of stainless cookware. EVERYTHING STUCK so I called them and was told to allow the pan to get hot then add the oil when you see a bit of a ripple you’re good to go or spray with Pam easier to do Chef Pucks way. Good luck not stuck for 20 yrs 😊

[@donnawerking5965]

Jens Graikowski

[@izoralkitchen6717]

@@shirley6074 so true

[@countalucard4226]

Mama Chassuer about how long did it take the pan to get hot enough, because the pan gets hot to the touch rather quickly.

[@shirley6074]

Richard W sometimes I drop a bit of water in the pan if it sizzles away or dances I will put the oil in and turn the heat down. The pan does get hot pretty quick. You will learn what works for you. I use a medium-medium high flame to heat the pan. Good luck🙂

[@peters1515]

Thank you so much for sharing this technique. Love your show.

[@susieqlalonde9352]

I have been cooking since I was Seven years old (I am 65 now) This video proved to me you can still teach an old dog new tricks..thank you!

[@charapaan4234]

I was more suprised by her skill and how fast she cooked that egg than bcs of non sticking onion trick

[@chrissimon8368]

Man, that was fast, fastest egg cooking in the west. I usually don't eat the very tops of scallions so there will be no waste here. We have Stainless-steel pans with copper bottoms. They heat up super fast. Finally, now I can make them non-stick. I had to wait forty years to learn how. Thank You Christine Cushing!

[@arthurrtjr]

Well done,thank you for sharing this.

[@OverlandOne]

I use a very fine abrasive pad on my SS pans and cook with olive oil and nothing ever sticks to them. (as long as they are maintained without scratches) This is an interesting tip using the onions though, I had never heard of that. Thank you.

[@wisdomSP]

That's pretty cool. I gave up on my SS pans and went to cast iron a few years ago. You make me want to dig them out and see what I can do.

[@olgasa6943]

An easy way of getting the stuck on food off your pan is just add water, let it simmer and turn the heat off while covered pan with lid. After a minute the steam should have lifted the food and it'll rinse right off without scrubbing.☺

[@rumpanuthabetha]

I add a few drops of dish washing liquid. Truly amazing .

[@olgasa6943]

@@rumpanuthabetha Good idea I should try!!🙋

[@chris...9497]

I kept saying "Put it in to soak", "Pour in hot water & let it soak!"

[@Hxe3ng]

I use those cloth Washing tool thingy to scrub them 💀

[@kanakanageaswarry7474]

Yup thats faster n easier.

[@juliaset751]

Amazing, I will try this for sure, thanks for the tip. BTW, I use clarified butter, nothing sticks when using that.

[@cw6744]

Wow! That was a neat trick. The eggs are softly scrambled. Thanks so much for sharing ☺.

[@gabesmokeymartatom]

Try this. Take the clean pan cold. Spray it with any one of the "non-stick" oil coatings or pour a little any cooking oil of your choice onto the surface. Then take a partial piece of a paper towel folded up in a small square and rub the pan cooking surface with the oil soaked square of paper towel. Rub into the surface nice and firmly. I even do this on my ceramic or "teflon" pans. I rub the oil practically out, and when I go to cook I spray it again as per the usual. My theory is that after a while the pan collects small dings and surface blemishes that you can't even see and they become the little spots that the food catches on. It works for me. I over explained the process just to be concise. I take the pan, give it a spray, rub the oil around with a moderate pressure, then apply the regular amount of spray oil and then use the pan as normally. Boom, nothing sticks.

[@sallyd7551]

Steve this too is a perfect method , I've tried it , Easy without any fuss etc

[@monicanavarro2906]

And it's better than having to have green onions always in your fridge and wasting them when you could be eating them.

[@onlythaclonessir2525]

METAL POURS DOWN DOES IT SIR ?

[@lovelytif8365]

Is this is one hitter quitter or you gotta repeat method every time you go to cook??

[@onlythaclonessir2525]

THANK YOU THANK YOU xxx 4 5 6

[@SaraMartinez-su7dh]

Thank you chef it's never too late to learn something new in the kitchen

[@stellahummon5736]

I just tried this a few minutes ago and wow it really worked it’s like it’s brand knew and yes my eggs just slide off soooo happy thank you so much because this was one of my favorite pans thank you again. Stella Hummon very happy.

[@ellend9739]

Fabulous Christine ! Thanks for the trick , I am sure going to use it !

[@vincentperratore4395]

What a neat trick! I can't wait to do it myself with my own stainless steel frying pan, rarely used, until now!

[@antoniomeza1457]

VERRY IMPRESSING! thanks for you tips!

[@jacquiholguin4498]

OMG how could I not have known this.After all these years. Thank you thank you thank you. That is all x

[@janviergalle]

One of the coolest trick I've ever seen. Thanks!

[@MusicforMe123]

I was waiting for her to say that it was an ancient Chinese secret. Fantastic tip, thank you so much for sharing.

[@pacoeustaquio]

Hello Christine, I found your video by chance and was intrigued by it, then I read all the negative comments and became very skeptical. I often cook this soy sauce chicken stir fry and the meat ALWAYS sticks on my steel wok no matter how much or little oil I use. Yesterday I took some green onions and I chopped them up and stir-fried them in my wok, removed them and then I stir fried my chicken and to my amazement, none of it stuck! I added the onions to the wok for a new flavor and cleanup was a breeze. You now have a new subscriber.

[@ChristineCushing]

Thank you for the message and for watching and for subscribing.!

[@francineb.8432]

MERCI pour cette expérience partagée! ☺!

[@thetestament15]

This IS cool. Thanks for the much needed tip.

[@ChristineCushing]

Thank you for watching

[@mcland62]

Oh my gosh ! What a gift. Thank you Christine!

[@barbaradeselle9087]

Love this. I have ordered a new 4qt stainless steel Dutch oven and will do this before I ever cook in it. I will also do this on a regular basis. All of the pans in this house (not mine) are none sick, warped, lids don’t fit pans, grrr. I have a 12” and a 8” cast iron (love cast iron) that are non stick due to continual care of them and now this new pot. What a wonderful hack. Thanks for sharing ❣️

[@blakeray9856]

Non-stick pans are a bust! I got some good stainless steel fry and saute pans at a thrift store, they are in good condition. I washed them with "Barkeeper's Friend" powder cleanser, and seasoned them using the method in this video--they beat non-stick pans hands down, for performance, final food taste, these and some great cast iron pans are just the best.

[@stevekensok5198]

That is a COOL non-stick pan trick! THANK YOU!

[@vrod1a]

Awesome tip 👍 Thanks for sharing

[@brinalnigli4956]

Amazing hack! I think everyone have this problem. Thanks for resolving our issue of food sticking to SS pans. Greetings from Melbourne, Australia 🇦🇺🙏

[@rominhawk3949]

That is the coolest thing ever; and so are you. Thanks for sharing. Great presentation.

[@parislady1925]

How interesting, I'll have to try this!

[@ameneheydani3536]

Thanks for tip .i must fry green onion every time before use ?//if no How many time i can use pan after frying green oninon approximately ?// Does it work on ceramic pans😍👌 ?

[@nanschmidt7485]

That's, perhaps, the best tip I've ever learned!!!!

[@benblanco3065]

Nan Schmidt let us know if it actually works

[@shelld7535]

That adding a bunch of oil makes you pan non stick. Hope you life gets much better.

[@maryjordan6703]

Wow I can’t believe it I have stainless steel pans I must try this thank u a million times over I’m 75 and never heard of this!!👍👍

[@sha8342]

Okay I’m impressed. I’ll give it a try and see if I have the same non stick results. However.. I’ve never seen scrambled eggs cook that fast. And I think the constant movement of the eggs helped w the non stick outcome.

[@zeenath5830]

thankyou wasa gr8 idea. Gona test it on my non stick pan. Actually I never understood why Indians used raw onion to wipe the fry pan before making the indian pancake called DOSA but somehow I figured out that the pancake batter does not stick to the wrought iron pan. Now I know eactly Why? Thankyou.

[@susanobrien4380]

Wow! Thanks for the tip! When I think of how many pans I've binned over the years. I'll never have to throw away another one. :)

[@petrescuework-difficultcas6581]

But you know that you can simply wash them, right?

[@frankiechiuh3401]

YOU MUST TRY THIS: If you heat your empty pan to high temperature, turn off fire, add some normal temperature oil then you pour in your eggs….. I can guarantee you nothing will stick. You then turn on small heat to cook your eggs easily, be it sunny side up or scrambled egg! Happy non stick cooking !!. (Christine already fried onion to heat your pan to high temperature, that’s why nothing stuck there).

[@jeffsilverberg5848]

I remember years ago as a small child in the middle of the desert that cooking is an art form and that if one knows how to cook one knows how to clean.

[@oc_villain3833]

Your right , your absolutely right that is the coolest thing ever !! Thanks for sharing... And I just became a subscriber ! .

[@jyotikapoor4468]

In India, we use red onion cut in half, dipped in oil and rubbed on skillet to make dosas or savoury crepes of all kinds ! Works on same principle!!

[@seangp3837]

jyoti kapoor Would you please elaborate on how your technique should be done for example how much oil, how hot the pan should get, how long the onion should be in the pan, etc. thanks

[@GFeintuck]

A sensible request Grnhrnww, the best pan for you will be in your Grandmother's kitchen! Once you've successfully stolen that you'll be ahead of the game! enjoy! After cooking or burning food in her pan soak it overnight in cold water.If she catches you!!!! buy yourself a cheap iron wok or skillet from an Asian outlet, wash and dry it thoroughly dry it, heat it up DRY to very high heat (rotate it evenly), while still warm oil all of the pan inside (up the sides and over the edges), use a bland vegetable oil. Wipe off excess with a paper towel, and leave to cool, store cool and covered.It's now seasoned.Iron will rust if your pan is not used regularly, wipe the rust off, wash again and season again.There is a HUGE market for designer label/ celebrity chef endorsed pans that will separate you from your cash! I refuse to believe that any ancient philosopher would endorse such a practise, frankly I find that concept rather insulting!

[@seangp3837]

Geraldine Owens Now I am completely lost, forget it I am going back to my good ol Teflon coated aluminum pan.

[@praveenchawla6999]

@@GFeintuck Roger that. Cast Iron pans are the best. God knows what toxic chems go into the non-stick stuff.

[@jackiecole5856]

@@GFeintuck what is the question,l am sorry that l cannot help you, l am just a viewer as yourself.

[@Deedington]

That trick was awesome, as is yourself! 😘 Thank you so much for sharing!

[@helenboula3538]

I'm Seventy-Six years old and you know what they say you never get too old to learn and I say you're with her to learn something everyday and I just learned something it's pretty much it's really easy it's just like how you take care of your wrought iron skillet and it's someone I'm so glad to know that and I need to tell my daughter that because she's just supposed to hold you single stainless steel inside thank you so much and God bless

[@paintwithpa8694]

I’ve been a chef for over 30 years and I’ve never heard of this! I’m on the way to the store now for green onions!

[@cadenrolland5250]

Someone said that using chopped dried onion in the shaker has the same effect. I'm going to try it.

[@johnnosacka9556]

You don’t need the onions. Just heat a liberal amount of oil just to smoke point, then pour it off. Does the same

[@joseymour2574]

Thank you. I've always preferred stainless for health reasons, especially after watching Dark Waters with Mark Ruffalo about the dangers of teflon.

[@artofverity8791]

Steel is better but still contains toxic nikkel sadly. That's why I use visions glass pans. They can go from freezer to hob.

[@dccd673]

That’s the movie I’ve been wanting to watch but couldn’t remember who was in it or the name of it! Thank you!! 😂

[@hungabunabunga3645]

Life Abroad i got a vision glass pot, but I want to buy more, I just can’t find any of them, where did you get yours?

[@amandahugginkiss61]

I subbed over this miracle you performed.

[@nuboiicampman-fanai9023]

Definitely going to try it. Thanks you for sharing

[@asmaahmad80]

Thank you so much! I will have to try it this weekend!

[@rickkhawaja8240]

I fry 4 eggs every day in a thin stainless pan with no seasoning or conditioning using just a few drops (15-20) of veg: oil coating with no sticking problem. The trick is a very precise balance of amount oil and heat. I heat the pan evenly to a medium heat and let it cool down if it is overheated. Put the eggs in (if it makes simmering noise it is too hot and will stick). Flip eggs over as soon as the eggs white becomes firm and colour changes from transparent to white. Fried eggs with yolk intact are most difficult, while Omelets are a lot easier to fry. Took me about 1 week to perfect this. A lot easier if you do not mind using more oil. But with minimum oil heat is the key factor.

[@SarahBaghri]

Yes thank you

[@krismanj]

Don't flip the eggs. Just cover with a lid to cook yolks

[@markbajek2541]

@@krismanj add a teaspoon of water first, and you'll steam the yolks

[@danielangelc]

I never seen eggs cooked liked that! that was so awesome! I have to try that, for sure I will impress people with that technique!

[@afzalpatel5963]

Absolutely fantastic.Good job keep it up.its very helpful tips.

[@donaldsaunders3059]

Wow unreal thanks for the tip

[@ShirlGirl1971]

I learned from some Chinese cooking show (Wok with Yan?) as a kid, "hot pan, cold oil, food wont stick". Works.

[@Kwijiboi]

S C71 that's frugal gourmet, Jeff smith. Ran around the same time as yan can cook on public broadcast television. That's how I know. ;)

[@dimik3855]

Wok with Yan and Yan can Cook are two different cooking programs (the Frugal also was around the same time). The "wokky" Yan was broadcast from Vancouver and this amazing guy inspired me to Chinese stir fry. I loved his show! "All Wok, no Pay"!

[@mortimersnerd7185]

Yup, Jeff Smith. He also was known for saying "Religion and young boys? I'm all in." Remember Justin Wilson the Cajun guy from that era? Loved him.....not in a Jeff Smith kinda way...

[@mellio9077]

cool thanks! there’s more than one way to skin a cat. thanks for sharing your tip

[@trudydavis6168]

Wish they had those shows back on TV. They were great. Yan was my fav.

[@MusicLover-oe3ig]

Thank you so much for the trick, I certainly will try to use the stainless steel pan than the non stick one!!

[@janetkelly223]

hi Janet from Australia, that is the most magical hint I have ever seen, I will definately be trying that one tomorrow. thank you.

[@jeromejanisch6141]

that was so informative , thank you

[@4themotherload]

Interesting tip - I notice when a saute a little green onion in my egg pan (whatever the pan) first, my omelettes or my take on scrambles always leave the pan clean. Now I know why, thanks! Merry Christmas

[@ChristineCushing]

many thanks for watching. The kitchen is a place of constant learning. Merry Christmas

[@psw4763]

I'm very impressed with the cooking of scrambled eggs. Fluffy and perfect.

[@Chrissanthumum]

Thank you so much for that.I have been struggling to cook injera for hours.Just took out the first one that did not completely fall apart after trying this.

[@paintwithpa8694]

Okay! I got the stuff and did it as you said and my pan is now totally useable again. Thank you soooooo much.

[@iahelcathartesaura3887]

Oh thank you! I need this soooo much. And your kitchen is gorgeous & so very nice :) 👏👍💖

[@ChristineCushing]

Many thanks . I'm glad you enjoyed it .

[@gazalatalyeme]

Hi, di I need to do every time I cook my food or just whenever I notice the pan restated sticking my food.. thanks

[@chikisinc9710]

I have the same question

[@eveny119]

I'm guessing every time because after you wash it, its gone.

[@inammirza235]

Great technique working really well 👍❤️

[@gabriellebudd1166]

wow I wish I'd known this sooner I have steel frying pans and they are a job to clean now that I've learned your Technique it makes me happy to know I can still use my steel pans I don't like using the artificial pans with the Teflon and chemical conditions not knowing how it can affect our health steel pans are the best for your health thank you so much God bless you

[@ridgerunner106]

I just keep a power drill with a wire cup brush under the sink, to clean my pots. Much faster.

[@dilinirajapaksha]

Worked like a charm.. Thanks a lot for sharing this!!!

[@ChristineCushing]

Thank you for watching

[@Iaapwm]

How cool is that,,,, Many thanks from a desperate bachelor that was determined to cook his stuff. From Lismore NSW Australia

[@eddielikesfishing]

Booyah! Now I've got to try this! My ss saute pans will get some more usage for sure! Thank you!

[@hazelbalcaen3108]

My grandmother taught me to always heat the pan before adding oil butter or any other lubricant . When did we lose that info ? I'm 78 ?

[@zleggitt1989]

That's the problem,nobodies grandmothers cook anymore so all those simple tricks and tips get lost from going through drive thrus

[@TristansMom10]

I think that info was lost because people started using Teflon and other types of non stick pans. You aren't supposed to heat those dry (at least I think) people had stopped using cast iron and stainless steel for awhile there. I think people are coming back to simple cooking, ingredients and cookware. The art needs to be taught again. Im 35 and I definitely was taught by my mother to add butter or oil to the pan and let it get hot/warm up before cooking in it. I also remember the first time we got a Teflon/non stick pan. Everything was super oily because we didn't need to use as much oil in the non stick pan. Its a learning experience.

[@executor46]

this is what i do. works every time. non of this onion stuff

[@user-22-]

Hazel Balcaen Yep! That's how I do it. Heat the pan a few mins., THEN add the oil.

[@latmcb9863]

I was just thinking the same thing... Pre-heat the pan and then add oil or butter. No need to waste onions. A chef should know better.

[@madamhummingbird]

From the clever tip and to the fluffy omelet, I'm simply amazed. Thx for sharing. Have a nice night.

[@macman3175]

Awesome cant wait to try it!!

[@carolinetekete5859]

Fantastic thank you for teaching me that trick.

[@skibbydogg]

Your pan is amazingly well kept for having it for a gazillion years. I would expect some scratches on it. How do you keep it in such good shape?

[@ChristineCushing]

Thank you for that observation. I am little crazy about this pan and I mostly use if for omelettes . I also line it with a tea towel when I put it away to avoid scratches. The bottom is definitely more banged up.

[@njmartinek]

@@ChristineCushing I was thinking the same thing that the pan was i great shape. I also put a paper towel between my pans when I store them and it works great like your tea towel. I'm interested to try your onion method. I also use cast iron pans which has seasoned over time and love the non-stick nature of them. Have been seasoning a new wok on an induction unit made specifically for the wok, in much the same way with high heat cold oil and then after a few repetitions with the oil and wiping I seared some onions. Then after they had seared for a while added garlic and ginger and some carrot. My wok is very well seasoned and easily cleans with hot water after stir frying even with the addition of noodles to the dish. I use my wok brush just to make sure it is clean but hardly have to apply any pressure to any little bits. Going to try you idea on my stainless pans.

[@AngelicBabygirl01]

Just tried this on my cast aluminum pot to fry an egg. I was so excited to see that it actually worked.

[@ChristineCushing]

So great !

[@nikkid4890]

Thanks for the feedback Lee-Lee

[@vernabarry9674]

Never to old to learn.Thank you

[@nlawson2004]

How long does the nonstick last? I’m also assuming we have to let it cool down completely first, before the first use, per most vids I’ve seen on this.

[@jalphonso1515]

So she's one of those channel hosts that don't reply to comments! Hmmm, very off-putting!

[@heidib.4089]

I have never seen eggs cook like that in my entire life! I have been ignoring the very same pan for two decades because it made a mess every time. Now to try something different! 🙏

[@ChristineCushing]

This technique is the French classic was to make an omelet, which I save this pan for. Give it a try and see how it works for you. More great videos coming soon. Thank you

[@splatharackal1337]

Heat the pan, half cut a red onion, dip cut portion in oil, rub it on the pan and cook it. Wont stick.. This is what we, the Indians do to make dosa..

[@johnnydepp6907]

Do we have to do that every time or only one time?!

[@johnnydepp6907]

@mugenishere So I have to do it every time. That sounds like a lot of work. Your mom is a super hero. Thank you and have a good day.

[@pmshah1946]

I practically gave up making Onion- Chilly - Uttapam because of the problems. Have dumped ALL my Teflon coated utensils because of fragility AND toxicity. I will certainly try and see if this trick works on heavy steel pan with thick alluminium bottom. If it does then I can start using my 45 year old Farberware pans again. Thanks. BTW red onions are widely available year round, not the raw variety.

[@pmshah1946]

I can't believe this. I have been using these utensils for regular cooking and not what they were meant for. After reading this I tried something. I chopped up half an onion and a couple of green chillies. Heated some oil and sauteed a small quantity of chopped onions and then poured in the batter mixed with rest of the onions and chillies. Lo and behold the whole thing separated like a charm, edge to edge ! It would have been a major mess and disaster otherwise !!! Thank you so much.

[@delmonte4824]

🤩

[@Robinicat]

I'm going to try that! Thanks!

[@StropSharp]

I just bought a Hestan Nanobond pan and have had some success with making eggs slide off using butter but also have had them stick horribly, probably due in part to temperature but this technique here I've known for a long time using it in my carbon steel woks but never did I think it applied to stainless...I will be giving this a try....thanks for the vid

[@mrmets7216]

you never stop learning as a cook

[@joannaedwards6325]

Pretty good info. But what I really want to say is: I really enjoy your TV show! You come accross as genuine and you seem like a people person. Keep up the good work. BTW - I ENJOY LOOKING AT THOSE BEAUTIFUL BLOUSES you wear when traveling. Thank you for teaching me about Asian food. ☺ 👌 🙋

[@ChristineCushing]

Joanna Edwards thank you so much Joanna! I’m so glad you discovered and are enjoying Confucius. It has been the greatest adventure of my life and I too have learned so much. Yes I do enjoy the people and their food. Stay tuned for more adventures.

[@ayent_einstein]

That was amazing!!

[@janea4777]

That’s a professional pan, No joke. It’s an amazing pan... I’ll try this. Thanks!

[@shywarrior865]

HERE IN TAIWAN WE DON'T THROW THE ONOIN LEAVES WE MIXED IT WITH EGGS, AND ITS MORE DELICIOUS.

[@ChristineCushing]

that's a good point.

[@bearball49]

hungry worm I always put onions in my eggs!

[@trbig67]

Really? You eat scorched onions in Taiwan? You can get the same non-stick benefits from cutting an onion in half and rubbing it all over a hot oiled pan. Then you can still cut/eat the onion.

[@donbags5542]

The onions look fried, not scorched.

[@medinalba]

yes but he/she used the end of the green onions, parts you don't use, at least in the USA

[@wyzemann]

Madam, you are a culinary sorceress, I mean that from a positive place. You whipped those eggs with the lightest effort....what a nice little trick. I'm on it!

[@ChristineCushing]

Thank you. I've never been called a sorceress and I like it! Give it a try . Stay tuned from more videos.

[@in2cognito]

We all have our tricks up her sleeve if your eggs are at room temperature they should whip up and blend with no any issue you too can be a sorcerer Simile I'm a domestic Priestess who knows eggs are really not pure and coagulate your blood within the first 30 minutes of eating one

[@LorraineHatrix]

What a load of CRAP.... Priestess no ....idiot yes.

[@tea98988]

Umm... we prefer green onion in the scrambled eggs over butter any day.

[@maximilliangeorgeloyola1608]

wyzemann t

[@Melda242]

Thank you for sharing

[@bellasfoodart6425]

wow amazing thank you for sharing this tricks

[@levondaapplewhite1546]

Wow, just wow!!! 👏🏽👏🏽👏🏽👏🏽

[@GOLDENAUTUMN1]

Green onions are rich in a powerful sulphur-containing compound called allyl sulphide. This at the high oil temperature could be responsible for creating a protective coating on the not-so-anticorrosive surface of any grade of stainless steel and giving it the magical non-stick effect.

[@ChristineCushing]

Bless you for offering some other perspective. I never expected people to get so downright vicious about this little experiment . For me and this particular pan, it really does have an affect and I appreciate your detailed explanation. I go with Socrates on this one " the only thing I know for sure , is I know nothing"

[@madthumbs1564]

I'm not sure the onion is needed. I do spatula free omelettes (like Julia Child) in my pan and all I do is season them on stove top with a drop or two of oil and use butter for the cook. I do understand the corrosive aspect of onions as they're often used to force a patina (often beautiful) on carbon steel knives. Maybe this is like seasoning with a surface that can hold it better (like a scratched up scoured pan) ? Simply stove top seasoning lasted at least 4 times with washing in detergent between.

[@dvaoa]

@@ChristineCushing I'm not sure I've seen any viciousness, but I haven't read all the messages. People are passionate about food. That's what makes viewers click on videos like yours.

[@haroldray8106]

Will it work on glass pans

[@docfischer7291]

It’s called polymerize.

[@rainyboy911]

Ys! That is the coolest thing! Thank you for sharing!

[@patigrove9937]

Thats fantastic! Thank you!!