How To Cook On & Season A Stainless Steel Pan To Create A Non Stick Surface

Learn how to cook on and season your stainless steel pain so you have a naturally occurring non stick pan. Visit us at wholelifestylenutrition.com and join us on Facebook at / halleswholelifestyle

[@PCPAyLOAD]

I know this is a very old video but for whoever is watching it is also important to store them properly when your finished seasoning and cooking with them. I personally use parchment paper in between each pan or pot because it does not absorb much oil and keeps dust away from the surface. Professional certified Chef of over 20 years.

[@gallegal1971]

It is taking all my will power not to get up and try this right now at twelve midnight.

[@ared18t]

Allen Gallegos same

[@joostc4750]

Nothing wrong with twelve midnight unl;ess you guys are Cinderella

[@nemem02]

I couldn’t hahahaha...

[@beatsbybaron]

facts

[@harryhthenorwegian476]

AMEN....:-D

[@Debteix]

It works!!! I used canola oil. The secret for this method of "seasoning" is, do NOT allow the pan to get too hot, otherwise the oil will smoke profusely. When it barely starts smoking, you should promptly remove the pan from the heat. If you overheat the pan and the oil does turn a little "golden", wait until the pan is cool and just rinse it with warm water and wipe the excess grease with a paper towel. I was able to fry over easy eggs (after adding a very small amount of oil to my just-seasoned stainless steel frypan) without it sticking a bit. Thank you!!

[@stphnwd8]

Too high of a heat makes that oil burn off removing the seasoning.

[@WontSeeReplies]

Dump the oil before rinse to avoid clogged pipes.

[@Tango8787]

Awesome! I've had stainless steel pans for 2 years and the sticking drove me crazy! Thanks for this tip as it saved me from throwing them out =)

[@lorenaablaza8823]

I tried it,honestly,’and it works!!! I have no more struggle in which pan i will use. Thanks for this!

[@CraigMansfield]

I really - REALLY - appreciate your advice. I deeply distrust non-stick pans, so I'm really happy to find this.

[@maryloumills1449]

Thank you for an excellent video.Your tutorial on how to season a stainless steel pan is the best one on the Internet. Your description is even better than the professional chefs. You teach the process clearly from the beginning. You are the only one that goes through all the steps. Seasoning the pan, cooking with it, and then actually cleaning up the pan afterwards. Most of the other videos showed seasoning and cooking. But they only talked about cleaning it up afterwards. How to clean the pan worried me the most! You didn’t just talk about how to clean it; I actually saw you clean your pan! Thank you! You are the only one that that hit every step completely. 🍳

[@UnwrittenSerpentine]

I love this Video!!! Thank you, now I'm switching back to stainless steel!!!

[@tdalaska]

All there is to stainless steel is this: Bring your pan to temp (high heat is not necessary - medium high is plenty hot). Add oil/fat of choice. Allow the oil/fat to reach temp.-- Smoking oil/fat means it's burning. This is NOT a good thing. Oil at temp will shimmer. If you want, mop out the excess while still at temp with a kitchen towel or paper towel (tongs help). If you don't want a lot of oil/fat, add it the pan by applying it with a paper towel or basting brush/mop. No waste. -- Add food. Proceed from there. No need whatsoever to go through the cooling/reheating stuff. The same principles apply as described - the steel molecules expand, the oil/fat fills any voids...etc. Cooling allows the voids to come back. Just spinning your wheels - wasting ingredients and energy. Stainless cookware is to use when you are actually cooking - not just heating stuff up manually like in a microwave oven.. Cooking often means caramelizing (browning) meats/vegetables to create greater depth of flavors and color. Residue in the pan is common during this process. Some people think of it as burning. Cooks call this 'fond' and it's left in the pan once the food is removed so that liquids - such as wine, water, cream or broth can be added to the pan to loosen the fond and create a sauce or gravy with the fond as it's flavor base.

[@ssab9063]

+tdalaska YES! Exactly, bring the pan up to temp , then add fat. Then boom, non stick. BRING THE PAN UP TO TEMP is the main bulletin point here.

[@tdalaska]

Appreciate the comment, Sam - thanks!

[@ROADWARRIORMUSTANG]

+Sam Sablich WILL IT STILL WORK FOR BASHING A BEARS HEAD IN oh shit its all in caps

[@ssab9063]

Oh, it works like a dream.

[@davet1081AA]

+tdalaska You are absolutely correct. I'm old enough to remember, but most people have no clue about cooking methods in the pre-teflon days. Cooking with stainless requires a different technique (and more patience) than non-stick - but the resulting rich flavor from a well-developed fond is well worth the extra effort. Cast iron's not bad, but stainless steel is really the only way to get restaurant quality color and flavor at home.

[@adrianpeirson5027]

I tried this, it does seem to work, thanks for sharing.

[@naserazizi]

In my opinion, this is the simplest & easy method in the world to season a stainless steel pan. God bless you.

[@roriccunningham348]

This is spectacular. I tried it myself and it works brilliantly.

[@debsimpson6656]

Thank you, this was very informative.I am changing to stainless steel and needed some tips so I appreciate this video.

[@KotyJackson]

Holy cow!! I was just trying it and I was like this must be a magic

[@dnicely99]

I just transitioned to all stainless steel. This is very helpful for me. Thanks!!!

[@RobertPeck36]

Thank you for the video and the seasoning tip on this type of pans. Great job and will do with mine now. I have done this with my De Buyer carbon steel pans too but I would also place them in a 500+ oven for a few hours too. But they are built for that high heat oven use too.

[@jeanettequesada8979]

Absolutely works! I used olive oil, and it seemed to make a coating that truly was non-stick. I placed breaded coated chicken in the pan and it literally slid around, absolutely no sticking!! Thank you!!

[@JDYTC]

That is very surprising because any chef would recommend to use anything but olive oil… Olive oil’s burn temperature is too low. You need seed or plant based oils with higher cooking temperatures.

[@sundaynightdrunk]

@@JDYTC It's weird that it even works with coconut oil, with a smoke point of 350F, but it does, and it lasts a long time without having to re-do it.

[@lorenfok1097]

avocado oil has a high smoke point i use it on all cooking applications works great. Also Ghee or clarifying butter is amazing.

[@Jsla25]

Thanks a million for this! You saved me from going out and spending a tin on a non-Stick pan! X

[@slingshoter8783]

Do you like eating that stuff from the nonstick pans? It does fall off as you cook.

[@Metalhead-4life]

What country are you from that uses tin for currency?

[@jamesparkishana3509]

@@Metalhead-4life hahaha

[@brillyintt]

Thank you. Excellent info and video. Love my stainless cookwear and will love it more seasoned, I'm sure!

[@jeffstanley4593]

I am stunned! I must try this.

[@NIFTYDRIFTYPROD]

I had no clue you could do this. Thanks!

[@ldrobarts]

This worked fabulously!!!

[@lorneshields8483]

Thanks Halle I really needed this vid for my camping pans !!!! Learn something new everyday LOL

[@1azboy1]

IT WORKS ! Dear Ms. Cottis, A while ago I bought what, for me, is an expensive set of All Clad pots and pans. I love them. They are made in the USA, distribute heat evenly and should last me for 20 years or even longer. The one complaint I had was that food sticks to stainless steel. I tried your technique and it worked wonderfully! I cooked an omelette after seasoning the small frying pan as you describe in this video and NOTHING stuck! This little trick increased the utility I will get out of my new cookware many fold. My next experiment will be to season one of my new pots in a similar way and try cooking a cream soup. Many thanks to you for posting this video.

[@FreePokemonGiveaway]

I just ate a whole pizza and i'm excited for morning to try an omelet, thank you SO much for the great tips and cheerful attitude!

[@CraigMansfield]

Well, I just tried it and it worked a charm. I'm still rubbish at cooking omelettes, but that's not the pan's fault :)

[@FlyingPigNJ]

Thank you for the video. It's been working flawlessly for the last few months for me:)

[@grahamw8856]

Bloody perfect ! THANK YOU! It is obviously ALL ABOUT THE HEAT !

[@UsKjoe1990]

Thank You so much. I was going nuts with the eggs sticking to my stainless steel pans. I was about to buy a new set, but after watching your video am just going to season my frying pan. You save me a few buck! Love You

[@PaulHeagen]

Everyone keeps repeating this mantra about how oil soaks into the open pores of the steel. That is not true. What is happening is polymerization, in which small molecules under heat will coalesce (coagulate) and form a network --- essentially creating a plasticized layer. That said, the other comments are correct: There is little need to do all this. The biggest mistake people make it not having the pan hot enough. If the pan is well into the 300-degree (F) range, the water converts to steam rapidly, creating a microscopic steam layer under the food, making it nearly impossible to stick as long as there is still moisture in the item being cooked.

[@lindahandley5267]

@Paul, actually, I was wondering how oil could soak into the 'pores' of steel. I do know however, that a skillet has to be hot enough to work efficiently. I love the aluminum pans that chefs use...so fun to watch them create their masterpieces over that big gas flame! I wish I knew how to flip the food in the pan.They say it's all in the wrist! Thanks!

[@MiamiHeat872]

So if you're cooking eggs and they start to stick, it's because they dried out on one side?

[@jawbaw6471]

I will try your way.

[@lifesabitchnthnudie]

@@lindahandley5267 aluminum pans are not healthy tho

[@lindahandley5267]

@requiema, I know. I don't have any. I bought one of the heavy stainless steel pans.

[@TurtlesTastyTreats]

Wow this was amazing. I totally am going to try this. Thank you for sharing.

[@lindahandley5267]

Cool...just like an iron skillet or Dutch oven! I'm sure going to try it. Stainless steel is so beautiful!

[@stevenirwin7538]

Halle, Thank you for sharing this with us. I've been struggling with my eggs sticking to stainless steel pan and wondered how the heck you could possibly cook eggs or wet food in it without sticking to it. You're awesome!

[@TheWiseOldChinaman]

Thanks for the helpful review - just want to share that the smoking point for different oils are as follows: 1) Flax Seed Oil is 225 degrees, 2) Butter is 350 degrees, 3) Coconut Oil is also 350, 4) Canola Oil is 400, 5) Extra Virgin Olive Oil is 410 degrees, 6) Light Olive Oil is 450 degrees, 7) Peanut Oil is 450 degrees, and 8) Avocado Oil is 520 degrees.

[@jonhohensee3258]

Lies... all lies.

[@desertdispatch]

just tried it and it works like a champ

[@rgion29247616]

Halle, Thank you for showing how to season a stainless steel pan. I purchased a very pricey Chalphalon triply all stainless steel pan. Very beautiful looking. Nicely made. Cleaned it first but only to discover no matter what I cooked in the triply, everything STUCK! Now, at least I will season my triply as you showed us to make it as close to non-stick as possible. Thank you again!

[@WLNLLC]

Thank YOU so much okiefreemen for all your help on this video. You taught me a lot and I am very grateful for that!

[@ryankendrick6350]

i dont mean to be off topic but does anyone know a tool to get back into an instagram account? I somehow forgot my account password. I would appreciate any help you can give me!

[@adrielbode6995]

@Ryan Kendrick instablaster :)

[@danielh2732]

I thought it worked was happy after cooking pork chops. I made some eggs and bacon and everything stuck to the bottom and took longer to cook. Not sure what I did wrong but hey thats life.

[@Beery1962]

That is truly incredible!

[@moothecow7346]

Helpful video, thank you!

[@reebuch]

THANK YOU! i am hysterical to see my old stainless steel pan turned to be nonstick...

[@nozgoz]

I'm so annoyed I didn't know about this sooner 😂 thank you!

[@tammytammy4932]

Thank you! This is news to me. I can't wait to try it.

[@judy7610]

The way my mouth DROPPED at 3:50. I'm amazed. Wow

[@andyalways8081]

To clean a SS Pan, add a cup of vinegar, wait 5min, and the heat until it evaporates and you will see the pan 100% clean and shiny. I've always done this and works.

[@grannywinkle]

I'll be sure to give this a try!

[@Estefmg]

Hi Andy, is this for a seasoned pan or for non-seasoned? So this would be the way to clean instead of using soap, right?

[@andyalways8081]

If its really burnt, I have use a product called gumption (ozzie product) which is a rubbing compound paste on all stainless steel items. But 90% of the cases, using vinegar does the job and if a few hard cake parts, a rub with a wooden spoon does the job. I am unsure what you mean by none seasoned pan,,,, I use scanpans and lasted 5 years now and all look like new, except when mother in law gets her hands on them. ha ha.

[@JohnH-gc5br]

zeiter vinegar is a great cleaner, but I suspect (from my high-school chemistry) that it will strip the seasoning from the pan, so you will have to reseason the pan afterwards

[@fraxus]

That's correct - acids will break up the seasoning lay readily. I use that to strip pans and surfaces.

[@porkulate]

Halle, thank you for sharing your very informative video. I have two stainless steel woks - one smaller and one larger - which I have not used as yet. Will your non-stick seasoning technique work for woks as well since wok cooking is normally done on fairly high heat? I look forward to your answer. Thank You and cheers!

[@charlotteford1160]

Here in 2019. It worked great. Thank you!

[@majikallifeofhedgewytchery161]

Thank you so much for sharing! Goiing to go season all my pans now!!

[@tonynathanson7843]

Thanks a bunch for the demo, Ms. Cottis. I just bought two stainless pans & my first attempt to cook in them was a disaster - 30 minutes of scrubbing to clean the pan. I was about to give up on stainless & buy a "Non-Stick" pan, which I've learned is non stick....for a few weeks, maybe. I just tried your method & everything slid out & 10 seconds of cleaning.

[@sgcgvg5038]

You're great thanks a lot for sharing. Helps easy and marvellous saves the tiresome scrubing. Thanks.

[@irishdivajeffries6668]

I have tiny parrots, a cockatiel, and a parakeet. Non-stick is a no no so this helps a bunch! I also use cast iron.

[@krayt2547]

May I ask, what did you mean by this comment?

[@TN-wd6dl]

@@krayt2547a year late but birds can get ‘Teflon poisoning’. Most non-stick coatings are toxic to living organisms. Hope that helps

[@totallydomestic433]

Awesome! Can’t wait to try this on my new ss pans!

[@THE-X-Force]

One important thing, which is also demonstrated in this video, is the cooking technique. Let the food cook! In other words, see how she lets the eggs cook and start to set before she disturbs them? Let whatever you are cooking set a little, or start to brown just a bit (The Maillard reaction).. depending on whatever you are cooking. Don't mess with it, tempting though it may be. For example.. with the eggs, after they seem to have just started to set on the their bottom, take your spatula and just run it around the circular edge, gently underneath the eggs (going under/in maybe about 1/4 inch all the way around), just to make sure they are dislodged, and then gently but firmly shake the pan back and forth horizontally, and the food should begin to slide freely around the surface of the pan. If it doesn't, put it back on the stove (lowering the heat if you have to, to prevent over cooking) give it another minute, and try again. It's a thing you will develop a feel for over time, and it applies/works for every kind of food.

[@theoriginalkeepercreek]

Every kind of food? What about Bacon? Thank you for the additional information.

[@jbpruitt11]

Thanks. I tried it, and it works great. After a bit, it is necessary to do it again, but I was able to cook an egg just like you did with out any sticking. That is hard to do with a coated "non-stick" pan.

[@NailujG]

On a non stick pan, just add butter and the egg will be completely clean

[@kszoo1]

Very informative. Thank you. Your accent sounds like my family's. Are you from Indiana?

[@sumitkumarvashishtha]

mam,thank you so much. I am university student and just shifted to a new place and was struggling to get veg food for fasting during Navratri festival.I has scarcity of resources like just a single pan for everything of steel and tried cooking sabudana but it sticks everytime on low heat or high heat ,any trick didnt work.Then on my 8th trial i felt i need to get help so i typed on youtube for that.and here I got surprisingly happy that negligible sticking was there and everything just cooked correctly.I used mustard oil for this as I had only that .Before that i used to cook ingredients like potato and sabudana seperately and afraid to cook at same time in same pan.I partly did that today too but then when i mixed to cook them even then i didnt stick.Thanks for help. God Bless to yoU.....Just for this i subsricbed to your channel.

[@Jg05]

This is fantastic thank you!

[@WLNLLC]

The pan in this video is a stainless steel all clad pan, so yes it works great with steel clad pans.

[@kenjifox4264]

I bought All Clad just recently, eggs stick like crazy no matter what I do. I heat the pan, toss a few water drops till they slide around and not evaporate, then whatever oil I use it smokes immediately (coconut oil, avocado oil, etc, all high smoke point oils), everything sticks. I also tried the Indian method of rubbing an onion slice around the pan, gave me a little more luck, but still nothing anywhere near what you show here.

[@SapioiT]

@@kenjifox4264 Did you keep heating even after all the oil finished smoking? I heard the best results come when you keep heating the pan even after all the oil smoked away, and some also use a napkin to get more oil onto the pan, to add more layers of the oil coating. Think of it this way: most kitchens don't get hot enough to quick-fry in an oak pan, and that's the temperature oil, lard and onion juice needs to turn into a proper nonstick layer.

[@kenjifox4264]

@@SapioiT well, if I let the oil keep smoking, the surface turns brown and sticky, just like glue. I didn't dare put a napkin in there, it would get stuck. The other day I accidentally made the surface non-stick, I'm still not sure what I did. This is the only thing I can think of: I put a lid on the frying pan and started heating it in low/med heat (with no oil). Afterward, when I added oil and eggs, they didn't stick at all! I wonder if covering the pan is the trick now?

[@Callahan1]

@@kenjifox4264 I am still learning about stainless and I tried a seasoning method from the cast iron cooking channel. It did not work. Now retrying with varying oils/methods. I can tell you that for it to not stick without seasoning, keep pan on low. I put mine around 4-5. Even lower for omlettes, like a 3. You let it sit there a good while and test it with liedenfrost/mercury ball water droplet test. Look it up. It should reach that on medium even just let it sit long enough. Next you want to use your oil but as soon as you pour your oil, spread it fast then crack and gentrly drop in egg. You need cold oil for your eggs to not stick. It should not even approach smoking point. In summary, mercury ball water test>if yes then add oil and spread over pan quickly>add egg as fast as possible while oil is still cold. It should just float on top of the oil. You may also need to use more than 2 tbsb of oil sadly.

[@kenjifox4264]

@@Callahan1 sounds good! yeah I had better success slowly warming up the pan... I realized it works better for me when I cover the pan with a lid and do low/mid heat (like 20%) for at least 10 min. Egg stuck very little! I'll try your suggestion of cold oil, thanks!!

[@MikeV607]

Unlike cast iron, SS pans do not require seasoning. This is because stainless steel has such a smooth impermeable surface. The results shown here are obtained simply because the pan was oiled, not seasoned. Any sticking with SS pans is most often due to cooking with too high a temperature. With a good SS pan, medium to low heat is the way to go.

[@wil318466]

This is just untrue.

[@andyalways8081]

wil318466 I was told to make the pan very hot before adding any food...

[@MikeV607]

Hot is a relative term....I can sear meat with medium heat with my Kitchen Craft stainless steel cookware.

[@kartiloco9929]

Mike Vormwald "Medium heat" is also just a very relative term. Yeah you can set your stove to medium heat, but how long do you heat up your stainless steel pan on it before doing anything? 1 minute and it will be just warm, 3 minutes it will be hot enough to sear a beef steak.

[@MikeV607]

Karti Loco You merely let it heat until a droplet of water dances on the surface.

[@clericneokun]

Very helpful and easy to follow video. Thank you very much.

[@ShelleIles]

Thank you great video !

[@TheSotonboi]

this video is just what i was looking for thanks!!

[@monelfunkawitz3966]

The oil does not get into the pores. The oil polymerizes on the surface. That's what makes it non stick and why soap removes it.

[@mkadermohideen]

You mean the soap doesn't remove it? Can u plz explain clearly.

[@Rhaspun]

It is clear. Reread it.

[@grapiken7766]

+Kader Mohideen If you wash your pan with water only, it will stay non stick. If you use washing up liquid (detergent) it will destroy the coating and you will need to season the pan again. I hope that helps.

[@mkadermohideen]

Gra Piken Thanks!

[@grapiken7766]

Kader Mohideen You're welcome :)

[@chantastic9199]

worked fine for me! Thanks!

[@Mistaarnold]

Lovin this beat

[@taehoonkim8202]

Thanks for the great tip! Do I need to do this "seasoning" process everytime I use the pan?

[@wevlogbecausewecan477]

TaeHoon Kim no you shouldn’t have to do this every time because the seasoning effect is still there after every use

[@aretiandreou5986]

If you wash it with soap, then you have to releasing it again from what I've gathered.

[@badjujuwan]

This is a similar concept to seasoning a wok or cast iron. Heat pan, let oil absorb, wipe. Most importantly: NO SOAP. Obviously, if you cook anything acidic such as lemons or tomatoes, you might need to re-season. Great tip!

[@BuntyBoymadman]

I wouldn't say its similar to seasoning a wok. I find the process very different.

[@klaml.5898]

Oh man it works like magic!! My pancake was perfectly done without adding oil!!!!

[@MD-fn2wq]

Works. Thank you! 🙂

[@Ultradude604]

A while ago, I follow this video's direction and got my seasoned non stick pan. However, after cooking steaks and other foods, the pan is just greasy and dirty. And I had to wash it which undo the seasoning and had to season it again. So I did some research. Here's what I did. Bought "Bar Keepers Friend" and a steel wool scrubby. BKF is a cleaning product for stainless steel pans. Works amazing. I apply it and scrub the pan. The result is a permanently non-stick surface and a clean pan.

[@msjennable]

You obviously have never had a cast iron skillet because that's what happens that's why it's called seasoned

[@Ultradude604]

@@msjennable Never said I had a cast iron skillet. I have a stainless steel one.

[@booklover1945]

I never do this, I just make sure my pan is really hot before adding anything to it, it’s the same for my cast iron pan. The only reason I add oil to my cast iron pan is to protect it from rust.

[@scottyjackson6665]

works like a treat. thank you

[@littleblitz8239]

Well Halle, I have a cast iron pan I did this with and it came out great, non stick. So I mow get my stainless steel pan out and season it as per your video. Thanks so much. I'll be back. Arnold Swartzenhager? lol

[@tjmiller9523]

I just attempted this. DO NOT DO THIS. Putting a cold pan on high heat is the easiest way to ruin them. When a cold pan goes through such a drastic temperature change, it will cause them to warp. Luckily when my pan warped I was able to to return it to the store. A medium heat is all u need to warm up the pan. Hope this saves some of u who are also newbies and trying to learn to cook with stainless steel

[@Paelorian]

@Any One I recently bought that exact pan. So far my opinion is that I no longer have any use for any other pans, including carbon steel and cast iron. I still use other pans I have for supplementary duty, but I can cook everything in the Demeyere. I still haven't used it much and gotten used to cooking in it, and I'm very used to cooking in my old pans, so I may discover that there are some foods I prefer using other pans for. But right now, I don't think I will. When you can buy such a pan for under a hundred dollars, even cast iron and carbon steel seem pointless to me. You can season them, but that's usually not important if you know how to cook, and sometimes you don't even want it (fonds, acidic foods, not wanting to eat polymerized fat, etc.) But the best heavy-duty multi-ply stainless-clad pans seem to offer superior performance in better in every way. Copper pans clad in stainless also perform excellently, as copper is even more conductive than aluminum, but I haven't seen one stainless-clad with a design nearly as good as Demeyere. I have no interest in a cast iron handle. The Demeyere Atlantis/Proline frying pan is 4.8mm of aluminum encased on both sides by stainless steel and 4.4lbs total weight (comparable to carbon steel), if I recall correctly. So you have both the thermal mass and superior conductivity. Plus it has absolutely superior design and engineering. I wish modern layered-metal pans would enter the cookware conversation alongside cheap stainless, cheap non-stick, cast iron and carbon steel pans. I feel I'm getting the benefits of cast iron but I don't have to deal with seasoning or rust, plus it's much more responsive. It's stickier than good seasoning, but also much more versatile without the seasoning and I prefer it without it. I bought mine for $95, so these pans are not out of reach of most buyers and people often pay more for carbon steel or high-end cast iron.

[@jdubdoubleu]

Thought they only warp when they're cheap?

[@imstuner]

I purchased awhile back kirkland/costco brand 12pcs stainless 3 ply pots and pan set for $120.00 and it has held up better than my AllClad. It's too bad that they don't offer it anymore. I'm going to try this season trick right now.

[@runemesa]

I wish I'd read this before doing what this lady said. I didn't notice any warping, but I did get a lot of dark brown spots, tons of smoke and a "crown" of streaks all around the edge that are uncleanable.

[@WLNLLC]

No just deglaze the pan as you would and then wipe it clean when done. Only when soap is used do you need to re-season.

[@BOOSTEDLASER]

After you clean / wash the pan..does the magic non stick-ness go away? I mean, do you do this process EVERYTIME you use it?

[@a-zdiversity7553]

Wow it's amazing....was looking for such technique and tip...thanks a lot.....

[@bellavita2005]

Wow! Thank you

[@whitekaminari]

3:49 what sorcery is this

[@MultiEldan]

Good sorcery!

[@instalocktaka9628]

Still sticking at the top

[@kenjifox4264]

people have died burned at the stake for less

[@kartiloco]

Great video! I recently bought a very good stainless steel pan and I'm so gonna try this. One question: When something in my pan DOES burn or get a bit too dark, like when I'm searing a steak in it or something, how do I clean the pan without damaging the non-stick coating? Should I never use dish soap etc. ?

[@marysnare919]

Thank you!

[@craigjones7343]

Thanks for this video. I love good cookware and my wife bought me a really nice stainless steel pan but everything sticks. This has saved my pan. 👍

[@kofiperry19]

Lol this woman is definitely from Philly

[@jasondockery704]

so unnecessary to do all of this, just use med-high heat and do water test. You want the ball of water to just roll around the pan and not evaporate quickly (mercury ball)

[@mattpatterson9496]

@Jack Blade So you don't know the definition of unnecessary then do you?

[@graigsmith6734]

This is pretty cool. I should try this.

[@brybo86]

very good video, I am impressed, that egg looked perfect, definitely put all those Nonstick Chef Boyardee's in their places.

[@crazybobdj]

Coconut oil has got to be healthier than ptfe teflon!

[@jonhohensee3258]

Coconut oil isn't alive.

[@raymond2704]

Do you mean to say that I don't have to wash the pan with any water forever but only need to clean with a tissue paper? If this is the case, then the pan will be dirty if I cook other foods. Please advise and confirm, thanks

[@rickwells9929]

Awesome video ! I will do this next time I cook!

[@cregghead]

Glad I found this video...was a little leery about putting my new (aeternum) stainless steel pan in the oven for an hour (another source's step for seasoning) as I don't know if the handles are heat proof.

[@Oldsparkey]

NO OiI needed when cooking the omelet ???? Correct me if I am wrong but didn't you just oil the pan in the proceeding seasoning process ? I did the same as you , 1st omelet slid around , pan wiped out and set aside , 2nd omelet with no oil added stuck.

[@EMW_Music]

Yeah, this isn't seasoning the pan, this is pre-oiling it

[@SapioiT]

@@EMW_Music There's a method which uses scallions (green onions) in particular, but also works with any kind of onion in general, which some say works better than keeping the oiled pan over a high flame until even smoke stops coming out of the pan. But then again, you'd also have to get the pan to similar high temperatures, for the coating to be more effective. Also, did you keep heating even after all the oil finished smoking? I heard the best results come when you keep heating the pan even after all the oil smoked away, and some also use a napkin to get more oil onto the pan, to add more layers of the oil coating. Think of it this way: most kitchens don't get hot enough to quick-fry in an oak pan, and that's the temperature oil, lard and onion juice needs to turn into a proper nonstick layer.

[@generatrix999]

Im going to try it, then cook the dreaded, uber sticking fried potatoes. Will report back.

[@ImHandlingIt]

How’d it go?

[@Elle-uj7wn]

Works like a charm!!

[@bobsmith-ty5pp]

sweet! i'm gonna try this right now

[@tomcatt998]

i slept for 3hours solid last night,,, what does that have to do with this video ?? ABSOLUTELY NOTHING. LOL 🤣

[@GlassTopRX7]

This isn't the same as what is happening with a carbon steel or a cast iron pan. With those the oil is polymerized into carbon and bonded with the metal on a molecular level which why they look black. All she has done here is heat the pan for no good reason and leave a thin film of oil on it. Save yourself a step and wipe the pan with a drop of oil before cooking and you will get the exact same results. I never tried to season any of my stainless cookware but I suspect it wouldn't work very well because the finish is polished and knocked down to satin finish on the inside which is very fine and while the melting point is typically similar it expands and contracts differently as result of the alloys. I have blued the bottoms of few on a gas stove but the carbon doesn't bond which why I don't think it would work if you tried. You can get decent non stick results from stainless as long as the pan and oil are preheated before you start cooking.

[@Eagles.Fan.Since.Super.Bowl.52]

GlassTopRX7 i'm trying to understand the benefit of your process? The process in this video uses oil once, your process uses oil every single time you cook?

[@GlassTopRX7]

You will still need oil every single time because this will not work. You can't season a stainless steel pan for the reason that I explained. Every single video on KZbin about this is pure BS. Best case scenario is you put a lightly oil pan away, worst case is you wind up with a sticky mess or blued pan.

[@8triagrammer]

You need heat to expand the surface so it can absorb more oil.

[@tigahshark]

I know this is a dumb question, but do u have to do this before every use or after a few uses depending on how things start to stick, mahalo

[@mkadermohideen]

Repeated usage of oil on a high heat pan and letting it cooling down will season the pan. No need to make deliberate attempts but cook twice or thrice and the seasoning starts building up to a level.

[@MrRastaVibrations]

Love it!

[@dainercindyvillalobos5557]

WTF IT WORKED!! I was about to return this pans and pots. Thank you very much for the video!

[@MeepMeep88]

Brown a steak in there.. Lol let's see if there's any residue sticking to the pan =D

[@UrDoinItWrong]

in stainless there should be some residue when searing/browning, that's the point of using it. The pan brownings are called fond and used to make sauces and gravy.

[@MeepMeep88]

@@UrDoinItWrong not the residue that's hard to clean off. But sure..

[@TheSwissHillbilly]

Great Info. Nicely done video, but, Halle, the word all, should never have an s added to it. "Alls you have to do..." This is still ringing in my ears, and with effort I'm able to resist the urge to hunch my shoulders and shiver.

[@MrRastaVibrations]

Different regional dialects have different ways to speak. Deal with it. "All's" is an abbreviation of "all it is". Same way don't is an abbreviation of "do not".

[@TheSwissHillbilly]

Oh, I'm over it; though I had a few sleepless nights there. ;) Different dialects?--sure, no problem. But, there is such a thing as proper English, and if you want to be taken seriously and appear professional that's what you'll use. Like I said, she produced a nice video; I was offering what is known as constructive criticism. I meant no insult. After all, I grew up on a farm; English was a second language for my parents, and I like country music, so I DO NOT have a problem with dialects and colloquialisms.

[@mouselead]

You were being a douchebag.

[@lillycamp2810]

Nope, not being a douchebag at all. He/she was being completely correct. While the woman did, indeed, produce a "fairly well-done" video, the truth is that her use (actually, misuse) of the English language was truly abysmal. I'm not even a native English speaker and it nearly made my ears bleed... The point being, if you are going to put yourself up in front of an English speaking audience, than at least go to the trouble of using proper English. It really isn't all that hard if one just makes the effort. (and NO, "all's" is not an abbreviation of "all it is"... I defy anyone to find such a thing in any reputable dictionary.)

[@joepalermo3836]

Stop being a word warrior and enjoy the class people like you irk the shit outta me

[@DizConnected]

I just bought a new induction countertop stove and had to get all new cookware, so I bought Stainless Steel and have been having trouble with EVERYTHING sticking to the new skillet! I can't wait to try this! I hope it works with Avocado oil or extra virgin olive oil, the only other thing I have is butter and bacon grease. THANK YOU SO MUCH!

[@MichaelDeHaven]

Don't know if you've done it yet or not, but.. Avocado oil would be great. Bacon grease should be fine too. Olive oil is not ideal. Basically you want to use the oil that has the highest smoke point. Best of luck.

[@user-pz3vs4gd9u]

Amazing!