How to choose and use the right Stainless Steel Cookware for you.

[@lareunoia]

personally, i don't think your music interlude should be louder than your speaking sections. it's irritating when suddenly the volume goes up. my opinion

[@alexworm1707]

Only sane opinion

[@FrumpyPumpkin]

This has to be the best video on this topic on KZbin. It’s easy to tell you’ve been entrenched in this topic for a long time. Your insights are so valuable. Thank you.

[@leslieharvey5365]

I REALLY enjoyed this presentation! I'm almost 70 yrs old and I just got a new dual fuel range. I have never cooked on a gas top in my life so it has been a learning experience for sure. I am off to play with my pans and a glass of water just as you showed to find the sweet spot with my stainless steel pans and new cook top. You have taught me a lot this afternoon. Thank you so much.

[@Cook-Culture]

Glad you enjoyed it! And thanks for the note. Warms my heart!!

[@denisefaust6408]

I love my gas stove. It cooks more even AND easier to can on gas.

[@bngr_bngr]

The reason I bought my current house is because it had a gas connection in the kitchen. I hated my parents house, they has an electric range.

[@susan-fd4kv]

I didn't even know stainless steel could be nonstick! Such great information you share. I've limited my ss skillet to just sauces cause I was not aware of this sweet spot. I'm going to have to try that test and test it out! Thank you so much! Love your videos!

[@Cook-Culture]

Thank you, Susan. Have fun playing with your pan and let me know if you need any help along the way!

[@susan-fd4kv]

@@Cook-Culture well, I tested out my Wolfgang Puck stainless steel and it went from too cold and water just tiing there then at around 5 it bubbled and evaporated. I guess I have no sweet spot. Lol

[@lgolem09l]

@@susan-fd4kv If the water bubbles and evaporates, then the pan is still too cold. If the pan is hotter than the sweet spot, the water drop will explode on contact into all directions of the pans and the splatter will evaporade. I would advise to try heating it up to 6 on your stove for 6-8 minutes, then try it, and if it doesn't work, go one level higher by preheating for another few minutes before trying.

[@susan-fd4kv]

@@lgolem09l thank you. I will give that a try 😁

[@cefarther3945]

It's not, it never will be. Although a chef told me when you dry it on heat source, wipe it with olive oil, that did keep the stainless steel a bit easier to work with. But the clean-up is horrid.

[@douglaspierce8480]

Started using All Clad when I was a professional. My 12" All Clad D3 fry pan is now 28 years old and is still as great as if it was just out of the box; to me All Clad is the best. Also its made in the USA.

[@Cook-Culture]

Your 28 year old tri-ply is at least 3x better than what they call d3. Go into a store that sells it and you'll feel the dramatic difference. Today you would need to buy the d5 (at a much higher price) to get the equivalent performance

[@onebridge7231]

@@Cook-Culture I’ve noticed that as well. My 8 year old set seems different for All-clad in the new sets I look at now. I’m assuming they have new owners or management who are using the brand loyalty, but selling lower quality. I’m looking for a new stainless steel brand to get a few new additions to my set. I’d like a smaller pan, maybe 10” for omelettes.

[@Cook-Culture]

@@onebridge7231 Have a look at Demeyere. You will not be disappointed.

[@dbkfrogkaty1]

My All Clad is almost that old too. Cooks great and looks great.

[@Cook-Culture]

@@JohnJohn-fz6nt they truly don't make them like the used to

[@alexcoyne558]

Terrific content! I am a wannabe home chef and am addicted to your videos. Your explanations, analogies, and information is on point. Keep up the good work

[@Cook-Culture]

Thanks for the support!

[@jamesphillips4599]

Yeah great video. One piece of constructive criticism: the music is too loud. I have to run up the volume to hear your voice and then crank it way down during the cooking vignettes b/c it’s too loud.

[@NicoleLevit_]

I spent hours trying to make sense of the topic and you explained it all in one video. Thank you so much!!

[@Cook-Culture]

Glad it helped!

[@michaellupu2080]

I love my Demeyere Atlantis and proline pots and pans; they are a joy to use! I did spot an error in the video; at minute 16:30 you showcase 4 pans, the last one being the "Demeyere proline 11" inch" one. I don't think it's an 11". It's looks like a 9.5", like the one next to it, and it doesn't have the helper handle either. That being said, this was an excellent video. Thank you.

[@carolesea]

Fascinating tests! Really illustrates your point about what you need to learn to cook well with these SS pans. Watching this video has surely shortened my learning curve for the new SS pans I plan to get to replace my nonstick garbage.

[@Cook-Culture]

Glad you enjoyed it!

[@matthewmaclellan]

i've always added oil when the water evaporates within 1-2 seconds. tonight, i followed what i think you've tried to teach - when an unbroken droplet kind of dances around. it was definitely a huge improvement for re-heating a rather starchy soup for dinner. it's a huge game changer and so appreciate it. (i use some disc bottom pans with 3 layers at the bottom, nothing on the side - someday i will upgrade for sure)

[@Cook-Culture]

I'm glad the process helped! Good on you!!

[@djC653]

I have some pans, insert celebrity chef here, encapsulated copper I believe that I never really learned how to use. Will play around with the water to see what I can get.

[@berniem.6965]

If the water evaporates, the skillet is too cold. If it dissolves into numerous little hovering bubbles, it's too hot. If it forms one large hovering bubble, it's ready to cook. And there's nothing wrong with a sandwich bottom construction as long as it's a really thick and heavy bottom. The clad construction only gets the side walls hot too which may be an advantage in some cases, but most of the time, it doesn't make much of a difference. Don't get me wrong, the Demeyere Proline skillets are the best stainless steel skillets money can buy. But a well made, high quality sandwich bottom skillet will come very close at a fraction of the cost.

[@matthewmaclellan]

@@berniem.6965 gotcha! thanks for writing that. i have previously mostly been a (carbon steel and thin chinese-made cast iron) wok cook, and was taught to add the oil when a drop of water evaporates within 1-2 seconds, so it differs from that. (these days i use an IR gun on my wok, and turn off the heat and add the oil when the surface is between 230-250C [445-480ishF]. my IR gun isn't compatible with SS.

[@berniem.6965]

Actually, it's exactly the same for carbon steel. I add the oil and then the food when I get the hovering bubble. Same process for cast iron, carbon steel and stainless steel.

[@praetorxyn]

Just pulled a trigger on the 12.5" Demeyere Atlantis 7 Proline frying pan, because we needed a stainless steel pan for when we do tomato based / acidic stuff, like tacos, spaghetti sauce (we brown the meat and mix in with it to make the sauce), etc., and it's the best one I could find after research. Wallet's hurting but I'm sure it'll be a great pan.

[@lisaspikes4291]

I was gifted a set of Faberware stainless steel pans at my wedding 40 years ago. They did not work well for frying. And you can’t put them in the oven! Over the years I tried various non stick pans, but did not like any of them. I finally found a nice set of stainless steel cookware and learned how to cook with them. I got rid of all my other pans. I also have a cast iron frying pan, a cast iron griddle and a hammered steel wok. I think I’m set now!

[@Cook-Culture]

Nice!

[@mrp2209]

Thanks for the insight into stainless steel! I have never used one and when I started the video, I thought, oh no...her I go again buying new cookware, but surprisingly, that's not the case. I have realised I am more of a carbon steel / cast iron type of person. Guess I will stay on the dark side :) ! Cheers !

[@LillyR539]

I LOVE ALL THREE.

[@chuckhale1014]

Old cast iron is the best. Look at garage sales. I have also found them in people's yards. I am a tree climber and work in people's yards every day in rural Oregon. People have them under there down spouts. I have picked them up for a few dollars. Rusty as hell, but 15 minutes on a wire wheel and they are ready to be seasond. They don't go bad. They just get better with age. The older the better

[@H.C.Q.]

When you say, “Non-Stick”, what comes to mind is Teflon PTFE, PFOA toxic-coated junk. I am in the market for a pan that is safe to cook with around parrots. Plain stainless steel, cast iron and ceramic are recommended, but some are expensive. Thank you for the video!

[@Cook-Culture]

Yes, stay away from anything coated

[@LillyR539]

Yes i have canaries and finches I use cast iron stainless steel and a couple of carbon steel it works inthis house.

[@Spartan-iu6th]

I love your channel man. You’ve helped me ditch teflon pans for good

[@Cook-Culture]

Awesome! Great to hear they are helpful

[@MTheKing09]

I usually don't care much about the business emails I get, but that was actually really interesting. Great quality content and it'll help me cook better with the All-Clad pots I recently got. Thank you sir!

[@Cook-Culture]

Glad to be of service!

[@Kulvinskafied]

Very informative! I like how you demonstrated different ss pans and heat temps. I just purchased an induction range and stainless steel pans so I'm starting at square one. There is a definite learning curve, my first attempt at frying eggs was a disaster.

[@Cook-Culture]

Yes, it can be tricky. I suggest to use much less heat that you think you need. Induction is super efficient!

[@twinwankel]

I've tried this Leidenfrost effect on all-clad pans and it didn't really work that well. Also, it's too much effort to get to. I have stainless steel pans from Sitram that doesn't require this effort. You just heat slightly and put some butter on it. Eggs just roll around. Now I fry an egg with an inexpensive carbon steel wok that I paid $12 for. I just heat an empty wok to smoking and pour in the oil, then set the heat to any level you want. It's non-stick at that point. After repeated cookings, you don't even have to preheat as long as you don't clean the wok with soap. Just makes life so easy. If I had known this, I would have saved myself so much money in stainless steel cookware. The wok replaces a lot of skillets, saute pan and small pots. You really only need some larger pots to complement it. (larger commercial woks can even replace big pots) It's the greatest piece of cookware I have ever owned.

[@twnll]

I apply high heat to my cs wok, add a fair bit of oil (a lot actually). Once the oil shimmers, crack the egg in. The egg will float n cook ON the oil n hence won't stick to the wok.

[@danward4170]

Agreed regarding stainless being backbone of the cookware industry. Arguably it is state of the art. Some contend Salad Master to be the creme de la creme of cookware, and my opinion is that it is likely ok for a once in a lifetime expenditure. . The inert nature of stainless cookware is best for low heat cooking, which lessens the destruction of nutritional proteins and enzymes, killed by higher heat and less inert cookware, which oxidizes food. .

[@Jonney1]

Brilliant stuff!! Very informative. The only issue I'm stuck on is the tossing capability of the demeyer pans. I like to make dishes like aglio e olio where the pasta is finished in the skillet pan which requires a lot of tossing to emulsify the sauce. Is there a certain pan that's better suited, pictures don't quite show the flare. Long shot but if anyone had any experience I'd greatly appreciate it.

[@DaddyDaniel93]

same here. depending on the portions you could get the 32cm.

[@Kindlyone777]

What cooking oil do you use? What’s the healthiest cooking oil do you suggest using when cooking? I just bought the Proline pan after watching this video. I have All Clad but I can’t wait to use the Demeyre (spelling)? I love using higher end cookware it is more forgiving for a bad and inpatient cook like myself. I’m learning that patience and heat control is key. Lol. Thank you for teaching us. 🤩

[@warzshadow9701]

I really like that Demeyer one in the middle. I think ill get those. I've also looked at American Heritage stainless steel cookware too.

[@overboostn]

That water in the All Clad was doing some serious laps.

[@feliciad.hutchins4507]

I have the All-Clad Cooper and all types of Lodge. Some of the lodge was inherited from my mother and grandmother. We love Lodge in Alabama. I had to learn how to cook on stainless and nonstick in college. I did not know anything about Demeyere. Thanks, I will have to check it out.

[@cefarther3945]

Interesting stuff. I threw out my stainless steel, so much money thrown away because it is just too hard to clean up, but it cooked good although it was Russian roulette. I went to cast iron, no matter how bad I abuse it, I just boil water and salt in it and it comes clean. I did keep my stainless steel same as cast, warmed and wiped with olive oil as a chef told me to do this, it worked good but still the clean-up was a nightmare.

[@Cook-Culture]

Olive oil is a problem. Use grapesed for less sticking/marking

[@paulyang748]

I'm trying to get my first stainless steel cookset. I'm leaning on Kirkland 5 ply copper core, Heritage Steel, & Goldilocks. Just wondering if you can give more insight on these. My budget isn't huge, but I'm willing to spend a little more if it's worth it.

[@JamesLloydKeyboardist]

Really enjoying this. Subscribed as I’m watching it. Thank you.

[@rhys6165]

How does Demyere compare to Solidteknics? I personally like the weight and how they retain heat but I would really like to see a comparison with the more traditional stainless steel. Their wrought iron stuff is pretty neat too.

[@carloslemoine8591]

When I read Demeyere brand got Google, then knew it's a Zwilling group brand, the best of the best worldwide. Thanks for your great video.

[@RPD_ps]

Hi! Did you end up making a video on the disk bottom vs clad cookware? I just bought a disk bottom (from lagostina) since it's the most I can afford as a beginner & uni student, and I wonder if there is some extra care that I should have when cooking. I have seen some people that mention how they get a black ring in their food where the ring ends. I have a gas stove, so I guess that as long as the flames don't go over the disk it'll be fine (maybe with a full clad pan the flames can be bigger!) Thank you for the informative videos! Both myself and the environment really thank you for your efforts in promoting non disposable cookware.

[@Cook-Culture]

Thanks for the note! Good choice. I don't think you will notice much difference and have saved a bunch of money. Arguably, a thick base, like your pan, is a better choice for a large pot. The amount of conductive material in a clad pan does not compare to a thick disk and the sides really don't matter as long as your burner is not too big for the pan. There isn't a need to have the flames up the side, on any pot, so keep doing what you're doing and you'll be fine. You have a lifelong pan!!

[@RPD_ps]

@@Cook-Culture Thank you for the reply! And thanks for the channel, you're doing a beautiful job with it

[@LegacyHam]

Your videos are amazing, so easy to understand the information you're giving upon all the pans. I like the fact that you repeat the information Incase we missed It for some people. I like your analogy on the high quality pans etc..💯 Subbed and liked. recommended!

[@Cook-Culture]

Thanks for the support!!

[@alexbanks7115]

Loved the video thank you learned more just now than in months of floundering around on my own

[@Cook-Culture]

Great to hear!

[@B1nChicken]

I bought a cast iron 12 months ago. It's amazing. I do still use some non stick which are at the end of their life and thinking of getting stainless steel to replace them. Any suggestions for a dad who likes to cook but is also on a limited budget. Would be looking at getting a set

[@Cook-Culture]

Wait for Black Friday weekend. You should find some good deals around. A set is a good option as long as you think you will use all the pieces. Sometimes 3 of the right sizes are better than a 10 PC set, and you will spend less.

[@shiestyone1713]

I love my cast iron. Recently started to figure it out. Cooking is definitely a strong skill set. Learning everyday. But when I cook something like corn bread or eggs in my cast iron, the results are amazing. It’s a lodge and I spent maybe 25.00 on it. Learning the seasoning process and how much heat you need to cook things is the hard part. But I’m starting to figure it out and look forward to Sunday mornings so I can cook up breakfast. It has become my hobby.

[@JerryTheVeganRockstar]

I’m new to your channel and I’m learning tons. I’m a certified plant-based chef so I gain a ton of knowledge from you. Thank you. I have 2 questions for you about pans and knives. How do you store them? Pans: hanging or stacking? Restaurants have very thin pans that get stacked. I see knives on the wall on magnet bars. Is that your choice over a wood block or just for convenience? Thank you. Maybe ideas for new videos 😀

[@Cook-Culture]

Hi, thanks. Stacking is fine as long as you harden your seasoning and use a cloth between them. I like to hang mine. For knives, any storage is great as long as the blades are protected.

[@ArmadilloGodzilla]

Magnet bars for knives is not a good idea, because when you put up a knife that isn't entirely dry, things will start to rust.

[@sylviarienzo6955]

I was fascinated by how almost non-stick stainless steel was in your demo! I’ve never considered it that capable and I was amazed. Is any decent stainless steel pan capable of a similar performance? Or just the dumeyere? I was just reading with some skepticism how to season a stainless steel pan. It’s not the same process as seasoning cast iron or carbon steel, instead you apply a coat of oil over medium heat and let the pan heat until you see smoke, then turn off the heat and let it cool. In an oven, heat the oven to 350 degrees and let it bake for 20-30 minutes. In both cases, you should see a smooth, glassy surface that has a slightly orange brown color. It’s important to let it cool down naturally. Then you use it. And maintain it by not using soap and water but just wiping it out. I’m not sure that works, but I thought it was interesting too. Have you tried that?

[@Assimilator702]

Stainless doesn’t need to be seasoned. Heat the pan to the proper temperature, add the oil and you’ll have a good non stick surface.

[@stauffap]

I have very cheap and more expensive stainless steel pans at home. They all become pretty much non-stick, if you do the right things. What is the "right thing"? The key is to get the oil really hot for a short time and to coat the whole pan with oil. By coating the whole pan with oil, i just mean that you want a thin layer of oil everywhere. You don't need a lot of oil. I use kitchen towel to make sure that oil is everywhere. And by getting the oil hot enough i mean that i bring the oil to a smoking temperature for just a second. It does not need to stay at that temperature and it shouldn't stay at that temperature. You can let the pan cool down to any temperature you want and it will still be non-stick. So you can either start with oil in a cold pan and then heat it up to the smoke point, then let it cool to the desired temperature and then fry whatever you want to fry. Or you heat the pan up to the smoke point, then add the oil, then let it cool down and then fry your stuff. I prefer the second method, since the oil is hot for less long and that's healthier. But the key is getting the pan and the oil to a high enough temperature for a short time. And it works with every oil as well. Sometimes with butter you don't have to do that, since the foaming butter also doesn't let the food stick. But with normal oils and fats you use the method mentioned above. PS: A common misconception is that the Leidenfrosteffect is the thing that makes the pan non-stick. That's not the case though. If it was the case then we wouldn't need any oil and just the right temperature. But that won't work. We always need oil. So the oil is the key not the Leidenfrost effect.

[@s.m.s.m.630]

Wow. This is great 👍 The only thing - I failed to achieve same results times and times again. Hot pan - check. Adding oil and let it get hot - check. Preventing temperature shock by using room temperature eggs - check. No luck whatsoever. We’re using Demeyere professional 7ply. Neutral oil. Tried different ones. Tried clarified butter. Oil and a bit of butter. No luck. Induction stovetop by Miele - a good one. Any advice? The main things we use nonstick are eggs and fish, fish is easier.

[@ArmadilloGodzilla]

Try the water test. You most likely have the temp wrong. I have the same pan and a high end induction stove. Nothing sticks.

[@Cook-Culture]

Howdy, @MegaBrorsan is correct. The temp is the only variable...

[@anth115]

​@Cook Culture you forgot the other variable is making sure your pan is clean. Many times people try this on a dirty pan and that's why it doesn't work.

[@reprisal0]

Thank you for sending me here, Cook Culture. I did look in your videos with some simple searches, but can't find a cleaning or possibly a seasoning guide for stainless pans. I have a set of All Clad that I used long before I knew what I was doing, so they may need some restoration love.

[@Cook-Culture]

Hi, for stainless steel, use Bar Keepers Friend.

[@longnamenocansayy]

i really liked the very common sense approach used in this vid. it's a big subject which he did not try to over simplify. the comment "go to a retailer that you trust, who has the knowledge guide you in buying" really says a lot. and the demonstration at the end comparing expensive to inexpensive also means a lot. he shows that a good result can be obtained from inexpensive. so a guy like me who wants to cook once a week might very well do with inexpensive. my pet peeve with a lot of youtube vids. is the volume. if you make anther vid. don't make music high volume and narration a different volume. just have one loudness. you did good in not having background music, which a lot of people do, and you can't hear them speak. all in all a very good vid. short to the point common sense covered very well. my experience in cooking is very limited. i have made 4 breakfasts in my new cast iron sillet. the first 2 stuck, but i learned and i can now cook scrambled eggs and hash browns. i also plan on learning on stainless steel.

[@ikumo5470]

Edit: I think the essence of what I'm asking is how can the stainless steel pan be considered an all-around workhorse pan that is a good choice if you only buy one pan for everyday use, and at the same time require you to use it in such an inflexible and specific way. (Finding the sweet spot of pretty high heat). Does that mean a stainless steel pan is simply not the correct choice for making something that requires a lower heat? I can imagine it being pretty challenging to make caramelized onions or something like that on the heavy high quality pan on a 7/10. I dunno... I guess most things i can think of that want a low and slow cook are things with quite a bit of liquid so it wouldnt be so much of an issue with sticking.

[@Cook-Culture]

Hi, this 'sweet spot' is about creating a non-stick pan. A good stainless pan will work well at varied temps but may not release as you'd like at high or low. That's the point of finding the optimal temp range of the pan.

[@nancyb71172]

Is it good to season stainless steel, will it make it last longer, & useful for nonstick, instead of "Mercury Water Test?"

[@milvolts1]

Is it wise to just wipe and put away a pan that just cooked eggs. Doesn't bacteria start growing once is starts cooling off. Just asking, because my wife seems to think so. My take is that it doesn't. Because if bacteria did grow. Once the oven started the bacteria would burn away. Please reply. Thanks

[@desert.mantis]

Superb video! You impress me with your fine explanations. Thanks for the lesson in cookware/cooking.

[@Cook-Culture]

Thanks!

[@andrewcamacho4092]

Very informative video! Does oil polymerize on stainless steel? I've never heard of any kind of seasoning process for stainless steel cookware. Just wondering.

[@Cook-Culture]

Yes, it can, but it's not necessary.

[@adelinenicholas7075]

I bought two Cuisinart skillets at Goodwill a while ago. Hardly ever use them. Well I'm starting to use them more. Tonight I'll be making kielbasa,taters and Brussels sprouts in my 10"!!!

[@larryellis2218]

There are many lower price sets with very good reviews, like Misen, Kirkland and even $140 10 pc. Zest! Would like to see comparison to All Clad and tell us how we can justify the price difference.

[@982spyder5]

Good questions, but why not ask him to compare to Demeyere which he recommended? I'm hooked on the rivet-less approach that Demeyere offers, but your tip on Misen their oven steel product might be great.

[@Cook-Culture]

Spending on All-Clad or Demeyere is purely a want, not a need. There are many excellent brands on the market that will work perfectly well for a lot less money. That said, this is like buying a car. Honda makes great cars, so does Mercedes. You don't 'need' a Mercedes, but people sure do like them.

[@larryellis2218]

@@Cook-Culture Thank you, I agree. Would like to see some reviews on the "Honda" grade cookware sometime.

[@trentonpiatt3684]

Nice video I learned some things about stainless steel pans I had no clue that in the bathroom at about the water test for the pans so I'm going to Google cooking with stainless steel pans I usually only cook with my cast iron

[@plz_just_stop]

Thanks for this! My mind is spinning after reading about all the different types of pans and which are going to be the best for our new induction top. Everyone is saying different things lol!!🔥 SO one question... I read that the copper core pans are supposed to react faster to heating, so im curious as to why it seems to be the opposite in this video?? 🔥

[@Cook-Culture]

Hi, copper is not induction capable so for the pan to work well it needs to have conductive material to heat the copper. Pans like All-Clad Copper Core does not have enough enough conductive material to be as good as as the pan performs on other heat sources. So, whatever you choose make sure you have as much conductive material as possible. Also heavy pans are best on induction as light pans can buzz.

[@kimberlygoode1896]

This was a very informative video. I'm looking to buy a couple new pans to replace non stick ones. I usually use soft butter I make with real butter mixed with grapeseed oil. would that work ok with these pans?

[@Cook-Culture]

Hi, yes, that would work very well.

[@frido8461]

Hi, first of all, this was by far the most useful video on SS skillets on yt. I own a ikea sensuell, full clad skillet. I am happy with it, but really don't know how it compares to say a demeyere. It's plenty heavy for sure, but that's all I know. Do you have any experience with the ikea sensuell skillets, or other pans or pots? Does this leidenfrost effect only happen on stainless steel?

[@Cook-Culture]

Glad it was helpful! Sorry, I do not have any experience with Ikea sensuell skillets. The Leidenfrost effect will happen on other metals but it's critical to get a stainless pan into this heat range for your best opportunity for easy food release

[@seechangenyc280]

@@Cook-Culture Silly question: does the same hold true for ss pots?

[@Cook-Culture]

@@seechangenyc280 Yes

[@anth115]

If you added more oil they all would have worked. Also a huge variable is the pan is clean so many try this with brown specs and dirty pans and it doesn't work as well. Clean surface key.

[@rockys7726]

What I learned is that price and quality are not always equal to good food. There are millions of restaurants, food vendors etc that use a lot less costly equipment to put out delicious food. It still comes down to the skill of the person making it.

[@ILoveTheAllCreator]

Word!

[@arkenstone]

That one waterdrop in the top left ist just going "weeeeeeeeeeeee!" the whole time. Rollercoaster style...

[@anth115]

Cold eggs still work I do it every morning and it's non stick with my d5 everytime. So you're saying a room temp egg would be Even more non stick?

[@hepgeoff]

Hey Jed, enjoyed watching this video again. I'm looking to buy another fry pan for searing fish, then finishing in the oven. I can't do that with my de Buyer Mineral B carbon steel because of the coated handle. Looking at stainless, but unfortunately the Demeyere is out of my reach cost wise. Looking at the lesser expensive All-Clad D3 (12"), as well as the Made-in (both priced around $100-129). Have you had any experience with either of these? I suppose there's also the Matfer black carbon steel which can be placed in the oven and is only $40. Also, do you season stainless steel pans? I value your opinion, so any comment would be appreciated, thanks!

[@Cook-Culture]

Hi Geoff, thanks for the note. I'd be cautious of D3. I've found the quality to be less than what it once was. Maybe it's me, but it seems so light. I would push you towards a 5-ply. Maybe look at some of the other brands out there? I have not used the Made-In Stainless, yet, so I don't have an opinion vs AC. Black Friday is fast approaching! Maybe worth waiting a few weeks...?

[@hepgeoff]

@@Cook-Culture Thanks, Jed. Good to know about D3. Made-in is 5 ply, but don't know what their long term quality is. Good point on Black Friday. I'll probably wait for then, thanks!

[@ajbfwb]

Great comprehensive stainless skillet info that goes more in-depth than any other I've seen. It possible to get the natural release of the egg, without letting it get so done on the underside? I prefer my fried eggs to be solid (no gelatinous areas), but also a very smooth (no brown areas) white, and the yolk with just enough exposure facing down, so that it cooks just enough to not run....until poked, of course.

[@Cook-Culture]

Yes, turn down the heat and cook a bit longer

[@Samwise41]

Great videos. The audio is a bit out of balance though. The music is really loud compared to your voice.

[@Cook-Culture]

Hi Sam, thanks for the heads up on that. I gotta get this sorted as it sounds good before it goes up and then gets out of whack when on YT. I'll keep working on this!!

[@berniem.6965]

On my phone, the music was like 3 times the volume of the audio. I almost fell off my chair. Besides that, I don't need any music in a cooking video, the sizzling sound is perfectly fine.

[@Geoffwarnes]

@@Cook-Culture please fix and re-post. It’s beyond my tolerance threshold. Then, I’ll happily subscribe, your content is Great..

[@Cook-Culture]

Hi Geoff, I have tried to edit the posted video but YT will not let me adjust the volume. Strangely I find the audio ok on my computer but very loud on my phone. I will make better adjustments before my next upload. Thanks

[@berniem.6965]

Maybe check whether music and voice audio are on different channels. Depending on the different speaker setups that could result in those problems.

[@andertheker8331]

What do you think about de buyer affinity stainless steel pans compared to demeyer & all clad?

[@ArcolaBridge]

Have you tried crate and barrel? I'm surprised at the quality since it's so new. What about hurston?

[@norraesahmohamad3797]

Great video. The info & explanations are most helpful. Kudos

[@Cook-Culture]

You are so welcome!!

[@LOVEFLOWERDIY]

Looks professional, make them again please🌱 I'll wait ♥️

[@YourBusinessGeek]

Stainless is definitely great and will last forever. The biggest downside is such a narrow margin between hot enough to be non-stick and burning even high-temp oil. This also means you can't cook low-and-slow for things like delicate, over-easy eggs, pancakes etc. It's just really a trade off.

[@southiesboxbreakphretrogaming]

It depends on the skill of the cook...

[@andysnarr3877]

Just saw this video. This is fantastic. My biggest concern with stainless is the eggs. Do you get the same non-stick properties when using butter instead of oil?

[@Cook-Culture]

Some people swear that butter is better than oil for non-stick

[@lisaferguson3352]

Hi, excellent information but can you demonstrate how these pans could work for crepes? I am deciding if I need a non-stick surface for success with crepes.

[@Cook-Culture]

Hi, the easiest thing to cook on carbon steel pans are crepes! Several leading brands make crepe specific pans

[@AikiYoda]

Thanks for the great video! i never realized you need to check the temp with water first! It may be a dumb question, but do you need to season a SS pan the same as you would a cast iron or carbon steel pan? I've seen videos saying you should and others saying you just need to make sure its hot enough before you cook

[@sandhumandeep81]

SS pans don’t need any seasoning. Just follow the process in the video and you are Golden.

[@hepgeoff]

Another great video! I'm always impressed when you can fry eggs on a stainless steel pan. Question on the Leidenfrost effect. If you put the water in the pan and it instantly evaporates, is it too cold or too hot? I never seem to get the temperature or the preheat time right.

[@Cook-Culture]

Always love your questions, Geoff! That's an important one. If it instantly evaporates then it's too hot. If it sputters and dances around, then evaporates, it's too cool.

[@hepgeoff]

@@Cook-Culture Awesome! Thanks for your quick reply, Jed!

[@berniem.6965]

I'd say it's the other way round. If it instantly evaporates, the skillet is too cool to form the steam cushion the bubbles hover on. If the water forms multiple hovering mini bubbles, the skillet is too hot.

[@Cook-Culture]

@@berniem.6965 I always thought the same thing, as I never actually observed the action, but confirmed that it was the way I posted it when I was making the video. Strange but true!

[@HrWisch]

@@Cook-Culture For me it's the other way round. When heating up the skillet I first have the water simply evaporate. Then I get the large hovering bubble. If I continue heating up the skillet, I get countless tiny hovering bubbles. However, everybody can try it out for themselves. As long as you find the spot where you get one large dancing bubble, the skillet is ready to cook.

[@danielbarbieri8199]

Cool the sweet spot thing. I wasn't aware.

[@ehcouldnot]

Love the video! Is there any oil I should avoid with SS?

[@Cook-Culture]

Hi, best to use a thin seed oil like grapeseed.

[@giselledenise5320]

Have you herd of Great Jones? It’s a relatively new American brand. I’ve been doing research as I would like to move away from non stick coated pans…Would love to hear what you think about their satin less steel “deep cut” pan. Love the insightful videos!

[@Cook-Culture]

I have not, but I'll take a look

[@garys9718]

Nice vitamix too! 😊 a3500 maybe 🤔 and I'm doing reviews on the all clad pan, probably just get one for now, so I can check it out.

[@warzshadow9701]

Perfect sense! Now i understand it.

[@M_Ladd]

I use all- clad! Over fourty years old and still going strong!

[@Cook-Culture]

Fantastic!

[@captainduggo6084]

What type of range is that, and are you frying eggs at the smoke point? Also, how would you "translate" 6/10? I'm using an almost 40 year old electric with settings of Warm/Low/ Med/Med Hi/Hi. Thanks.

[@Cook-Culture]

Howdy, I would go for med/med with a few minutes of preheat

[@DVJ-]

Will this seasoning process work for enamel cast iron (i.e. Staub or Le Creuset)? Cheers

[@ingridexel5525]

Just bought a tramentino stainless steel frying pan (made in brazil). Used it already about 6 times and I was very happy with it. But the last two times, when heating up the pan on low before adding room temperature ghee, it made a very short, frightening loud banging/popping sound. Did I do something wrong or is my pan faulty? I am scared to use it now!

[@Cook-Culture]

Sorry to hear. The base may have detached from the body. Take it back where you bought it

[@Rmirabil1]

I have an autoimmune and toxins are a concern for me. The ratio of 18/10, 18/8 and 18/0 (no nickel) which ratio would you recommend? If not, perhaps non coated is best? Any thoughts?

[@Cook-Culture]

Hi, thanks for the note. I am not qualified to give you an opinion, sorry.

[@johnzajac9849]

Unclear is how much to adjust the heat after the pan produces the 'balls', depending on the food you are cooking. Obviously, cooking eggs is different from cooking steak. How do you determine how to account for the difference in the type of food?

[@Cook-Culture]

It's more important to maintain the temperature of the food and less about the type of food.

[@Kerrathul]

Hi Jed. I've had a lot of problems with stainless cookware in my past. I lived in Germany for a while, where non-stick coatings were seemingly rare as everywhere I stayed had only stainless. I really could not cook bacon and eggs the way I could on the non-stick pans I had in the states. And watching you correctly make eggs here on stainless makes me think I was getting normal results for eggs on stainless. I don't like eggs with the skin over the outside, and I don't like cooking with oil really. My method for eggs is butter the pan and crack the eggs into the butter at a heat where the butter is very lightly sizzling. Then pop the yolk (yes, I know), put some salt and cracked pepper on the top, and wait till you can flip. Flip BEFORE any part of the bottom egg looks brown. I want a soft, firm-ish egg that, for example, will still absorb salt and does not require any teeth to bite into. Then flip, the top will still be liquidy, so you have to get the entire egg under the flipper and carefully flip over without letting the egg fold or drip. Then cook the other side till it has the same consistency, maybe salt the backside or add some shredded cheese to melt on the back. Remove once the other side had a nice firmness to it as well, and I also like the pepper to be nice and fragrant and blackened up a bit. Your eggs didn't look like this. They had a brown skin to them. If you peel that off, then that's what I want my eggs to look like, what is under that skin. For scrambled I usually mix in the pan, but I start at a cooler temperature with cold eggs. I butter the pan really well, up on the sides too for the folding. Then I crack them and pop the yolks and let the eggs sort of warm up until they are a thicker consistency and can be chopped up with a silicon spatula. Then I fold in some salt and pepper while I'm folding and chopping them with the spatula, ending up with nice chunks of multiple shades of yolk and white, and various flavors. Mixing in an external bowl and stuff, I've just never done that, I know you can and such, but I'm more thinking about the folding and chunking that happens in a non-stick pan with a good layer of butter. For bacon (no, I don't bake it) I heat the pan and test by dipping a slice of the bacon in the pan to see if I get instant sizzle. If I do, I lie the bacon out across, working the bacon back and forth so it doesn't stick while the natural oils of the bacon come out. Once there's a good amount of bacon fat in the pan, I wait for it to curl sideways. Once there's a C curve to the bacon, I line them up around so the thicker or fattier parts are on the hottest part of the pan and start flipping. I usually flip about 4 times and press on the fatty ends (or just cut them off). I want crisp, crunchy, but also moist on the inside bacon. I don't want bacon bits, and I don't want floppy. It should stand up on its own, but after the crunch, have an almost sponge releasing the fat feeling as you chew. I simply cannot get these results with stainless. Especially with bacon, every exposed part of the meat to the direct part of the pan results in a stick, tear, and burn. Maybe I'm running the pan too hot, but again, I don't use oil, I use butter. So I have a few questions: Can you do a egg over hard with no skin on stainless? Can you do it with butter instead of oil? Can you do fluffy, folded, chunky, forkable, semi-mixed scrambled eggs or just the silky spongey, soufflé, single consistency kinda eggs? Can you do bacon that is crunchy, without burnt ridges that stick? Can you do bacon with a bacon press on stainless to make perfectly flat bacon? I feel like for these tasks I should be using cast iron specifically, one with a very good seasoning from lots of bacon cooking. Is this a good direction over stainless for these tasks?

[@JimNortonsAlcoholism]

If you use no oil, some things will even stick in a nonstick pan that's 6 months old or more. You have to use oil unless it's a month-old nonstick pan. A brand new Teflon coating can never be beat.

[@kohort1]

Get cast iron

[@JimNortonsAlcoholism]

@@kohort1 most uneven heating

[@paulgraham2314]

Butter is oil. If you want a higher smoke point with butter, you can use ghee(clarified butter, milk solids removed).

[@ArmadilloGodzilla]

Different tastes. For a new experience, look into crispy fried eggs. It was a revolutionary revelation to me and I used to like fried eggs like you, without color.

[@pearlanklesaria]

Hi… how would you compare Scanpan Impact or Fusion 5 to Demeyere … also I see Demeyere has proline and multi line both I think with 7 layers … which one would you go for ? Also is it ok to cook food in stainless steel and store in the fridge ? I usually cook a day in advance so it’s easier to just heat food and eat next day when you are working

[@Cook-Culture]

Hi, I have a hard time comparing Demeyere to Scanpan. It's something that you need to feel for yourself. See if you can find a store that has them on the shelf.

[@pearlanklesaria]

@@Cook-Culture thank you for the reply. I finally purchased the Demeyere proline frying pan so let’s see how that goes. Have you used Demeyere s wok or Demeyere simmering pot and which of the two would you recommend for Indian cooking like curries or gravies ?

[@Cook-Culture]

@@pearlanklesaria Hi, thanks. I've used the wok extensively and it's a very popular item for us so I can recommend that. I think it would be great for making a curry.

[@pearlanklesaria]

@@Cook-Culture thanks for the response! Your videos are great and served as an excellent guide as I am replacing my non stick with stainless steel and cast iron!

[@Cook-Culture]

@@pearlanklesaria Great, thanks!

[@LeoDqnl]

Hello! I loved your video but I currently own the M'cook line from Mauviel, what is your opinion on this line compared to Demeyer? Thank you

[@Cook-Culture]

It's lighter and a bit harder to get the temp just right but overall it's very good cookware for anyone who wants good carbon steel without the heavy weight

[@LeoDqnl]

@@Cook-Culture thank you for the answer but I was referring to the stainless steel line called M'cook, not the carbon steel.

[@ProfessorUFC]

Are they better than Fissler pans?

[@reggiedunlop2222]

What was most impressive was how he moved that bottle of oil with his mind at the 12:10 minute mark!!! 🤯

[@teamguilbeaux]

Hi, I recently found your channel and I am learning a great deal from the information provided in your videos. But I have a lot of questions around why you preheat your pans for so long. Can you elaborate on the science of why you preheat your pans for as long as you do? Are there any reasons to not preheat to such a high temperature (such as making spaghetti sauce)? Does the Leidenfrost Effect method of testing the heat in the pan apply to cast iron and carbon steel as well? Also, what are your thoughts on older cast aluminum cookware (Magnalite)? You never mention non-coated aluminum cookware in your videos.

[@Cook-Culture]

Hi, thanks. To me, preheating is not a science, it's using my senses. Smell, look, feel. When a pan is evenly saturated with heat then I'm ready to cook. Some cookware takes longer than others to reach this state depending on the material and weight. I give my heavy cast at least 3 min to preheat no matter what I'm making. Cookware that is not fully preheated can cause sticking. Cast iron will have its sweet spot and you need to experiment to find it. The surface does not react the same as stainless to the Liedenfrost effect does not work the same way. That said, the same water evaporation test will work. Sorry, but I have no experience using raw aluminum cookware.

[@SiklistangBano]

The Science behind it is that steel particles expand when heated. Micro Pores close up on the surface of the pan when properly heated. These micro Pores grab on food and make them stick. Lowering the heat down from high temp preheating down to medium low heat for something like spaghetti sauce will mean that you've already closed your pan's Pores before you work on your sauce This heat expansion works on cast iron and carbon steel too. But since these are seasoned multiple times with oil to create non stick layers, doing the bead test is unnecessary.

[@christophervela5447]

Is seasoning stainless steel cookware a must? Great review great content

[@Cook-Culture]

Hi, no, definitely not a must but can be helpful for some

[@jwestrik9308]

I find it usefull if you want to cook something at real low temperature. So I heat the pan like shown in the video with water dropless running upto the sides without steam. Lower the heat a bit. Wet a paper towel with some sunflower oil or grapeseed oil. And smear it around the whole pan thinly. Leave it a bit till it start to smoke and gets a matt finish and take the pan off the heat. Let it cool down and you can use it now on any cold heat.

[@chianti95]

Depends on your priorities… non-stick pan vs overcooked eggs. I don’t like them raw, but good scrambled eggs shouldn’t be browned.

[@EricPollarrd]

Couldn’t find any vids of you cooking a steak. So you’re just wiping out a caramelised steak pan afterwards too then ? Or washing it? What about a cast iron pan, if you wash them after a steak do they need reseasoning?

[@Cook-Culture]

A simple rinse is all you need as long as you do not have burn on gristle. If it's still slick with oil then but it back on medium heat for 5 minutes to polymerize

[@tylertyler4912]

Once you achieve the nonstick temp and add a little oil, can you turn the heat to low? Is it possible to cook something on a low temp in stainless steel and have the nonstick effect?

[@Cook-Culture]

Yes, yes, but only for a short while. A good example of this is scrambled eggs.

[@michaelaos]

Was that the 9.4 Inch Fry Pan you used for the fried egg?

[@JoEpunkt]

I do not quite understand your recommendation. You say buy highest quality CLAD and then you show the Demeyere 7 Ply (understand) and the 5 Ply Industry Pan (do not understand as it is only 5 Ply…?). Also: why do your Demeyeres do not have helper handles? Are these really 12 inch pans? THANKS!

[@kiddx6087]

I’m finally in market for new cookware. The only thing I’m keeping is my mineral b and all clad 8 quart. Do you suggest buying things individually or a set?

[@Cook-Culture]

Hi, sets are always the best value so if you think you'll use everything then I suggest going the set route.

[@kiddx6087]

@@Cook-Culture do you have a favorite or suggested route. Would be a nice video

[@apistosig4173]

Your thoughts on Rena-Ware?

[@adamcreal971]

Have you ever used Tramontina tri ply SS? From what I've read and seen they have the same weight and build quality of All Clad but a 1/3 of the price.

[@Cook-Culture]

Yes, I have have found that many brands have a 3 ply line just as good as AC for less money.

[@sanperry]

To me, if fried crusts are on the eggs, they're ruined. I need to cook them at a lower heat to avoid browning the eggs. Is that possible while keeping the surface nonstick?

[@simonsmith582]

That's a great question. I'm not a big fan of browned eggs. His scramble eggs turned out pretty good though. Let's hope someone can provide an answer.

[@ArmadilloGodzilla]

Yes. But do look into crispy fried eggs. Revolutionary.

[@sanperry]

@@ArmadilloGodzilla No thanks! lol But you enjoy - crispy eggs are not for me.

[@youknowvin]

It looks like all of your pans are warped since the water will not stay in the middle, my pans don't act that way. Inductions stoves are good for that since they can heat faster than gas or electric. The portable induction units are the worst, most have a coil diameter of less than 6 inches. So when the heat is turned up quickly they create a hot spot in the middle. Since the outer edge is still cold the metal cannot expand outward so it expands upward, warping the pan. I have a mixture of Misen, All-Clad, and Demeyere cookware and I find little difference in my D3 and D5 pans and Demeyer 7 layer pans, except the Demeyere may hold heat a little longer, which is not a trait I look for. But they are top notch except that they don't clad the sides of their vertical sided pieces. You did not scramble that egg, you homogenized it. Turn down the music, I had to keep turning the volume up to hear you and down for the music.

[@jennifermcmillan9518]

If you did this with butter, would the butter brown?

[@vanneepitugju7431]

How high Temperature the proline can go in the oven

[@kristiantowondy9058]

How if the stainlesssteel didnt have layer or only one layer, it that still good?

[@waynereeser6101]

great video but please turn the music volume down! I had to mute it every time you went to music. the music should be about half the volume of your voice, I am not watching for the music, and if the volume is set so I can hear you, when the music comes on it is going to damage my ears...

[@MikhaelaAtMcCurley]

Okay so probably a stupid question but is the best temperature for an egg to be at prior to cooking, room temperature then? And if so, should the eggs not be stored in the fridge?

[@jwestrik9308]

Yep. Keep eggs outside the fridge. Unless you live in a very humid environment, which we did for a few years living near a forest, in which case eggs were best stored in the fridge to prevent them to ge mouldy. But take them out to get to room temperature before frying and especially for poached eggs!.

[@lgolem09l]

What size is the proline that you use for two scrambled eggs?