Demeyere Skillets

Find out more about Demeyere Skillets at www.125west.com/c-143-fry-pans.... Cooking demonstration by Maurits Demeyere using stainless steel Demeyere skillet

[@patwma709]

Demeyere is the best I've ever used.

[@ALE20R]

I cannot believe I never knew about this video - I bought my skillet (that i have had in storage for 6 yrs) in Brussels in 2014 I took it home to Ireland I love cooking but I found I couldn’t use it with a having stuff I tried to cook just sticking to it .. hey today I learnt how to use it following these two videos :-) my oh my I love the product goes to show : one can have the best but I doubt you Wishon and without knowing how to use it you might as well not have it!!!!

[@jbrown8331]

Brilliant teacher. Great instruction.

[@7karlheinz]

Except for what he's saying about "fat"! Saturated fat is actually healthy.

[@ulysseskh]

sorry , my previous comment said that 180°C is only for searing at the dry teflon coating pan or searing on an non-coated pan surface with oil . the demonstator said 450°F~460°F (232°C~237°C) which is correct . my previous comment was wrong on this point , sorry ~

[@ulysseskh]

i am sorry to correct my previous comment about the temperature of his pan . the demonstrator of this video said the temperature being used is 450°F~460°F = 232°C~237°C , which is correct for producing the water droplet test . This is called Leidenfrost effect , i found it on wikipedia . i also tried this test and confirmed the temperature is about ~230°C .

[@ulysseskh]

the first 1~2min. of frying was going from very a high temp. ~237°C to a rather low temp. below boiling point (you can see the transparent liquid juice or water came out without boiling) . then frying on the other side of the pork chop was starting from a rather low temp. (below boiling point) , the demostrator then increase the heat for 1 min. .....

[@SomethingCool51]

@5:00 Newish to cooking here, but does this apply to boneless skinless chicken breast as well?

[@michaellupu2080]

Absolutely

[@dimvol8605]

Hey there, which skillet is he using? Thanks

[@jph1150]

Demeyere proline 20cm

[@jacobpetersen5662]

@@jph1150 That's 7.4", that isn't right. Looks like the 9.4" pan.

[@sjhdfbasndf986]

where's the money shot?

[@werewasyo]

whats the right temp to dry sear then?

[@ulysseskh]

so , during the frying of the second side of the pork chop . there was nothing about Leidenfrost effect at all !!!! it seems the sticking problem was dramatically alleviated once it started from the Leidenfrost point !

[@ulysseskh]

this guy made some mistake : water boiling at 100°C = 212°F instead of 220°F . if the frying temp was 450°F~460°F = 232°C~237°C , which is far too high . what the temperature he got by testing with water droplet is just about 180°C instead of 232~237°C he also failed to keep the pan dry upon placing the meat on the pan , the first side of the pork was not brown enough at the center of the pork , which was caused by the water droplet still there upon placing the pork on the hot pan .