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How To Make Your Stainless Steel Pan NON-STICK! 🍳
A TRICK WE ALL NEED TO KNOW. 🍳✨
A simple trick on how to make a stainless steel pan non-stick in a minute using a very clever mercury ball test using half a teaspoon of water.
The pan I am using is Simon Gault Stainless Steel Frypan 20cm: 👇👇👇
👉www.briscoes.co.nz/product/10...
The seasoning I am using in my scrambled eggs is my Indian seasoning blend. The exotic flavors of India in a shake. This mild korma curry spiced seasoning is so versatile that it will liven up seafood, beef, chicken, lamb, or pork. Add a spark to veggies, sauces, dips, or soups, and even a touch of magic sprinkled on fries, peanuts, popcorn, or in your cheese toasties.
You can purchase online here:👇👇👇
👉www.simongault.com/
For recipes and my blog, visit:👇👇👇
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Visit my online deli or come and visit us Mon-Fri before 4pm Gault's Deli:👇👇👇
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Simon Says: One crucial aspect to nail when cooking on any fry pan, especially stainless steel ones, is getting the heat just right. To steer clear of any sticky situations, let the pan reach its optimal temperature before introducing any food, butter, or oil.
If the heat is too low, it'll stick; if it's too high, it'll stick and burn.
The trick to ensuring the pan is ready for action (without any sticking) is the "mercury ball effect." Drop a 1/4 teaspoon of cold water onto the heated pan, and watch it form a ball that gracefully dances on the surface, akin to a mercury ball. Once achieved, you're good to go-add butter or oil along with your food, and they'll glide effortlessly without sticking. If the water droplet evaporates and scatters into smaller beads, the temperature is too low. Wipe the pan dry and restart. Re-test as the temperature rises. When the water forms a single ball almost immediately, your pan is at the perfect temperature. Don't linger; add oil and food promptly.
After placing the food (let's say it's fish) in the pan with oil or butter, resist the urge to shuffle it around right away. Let it stick temporarily until it naturally releases, then move or turn it. If sticking persists, lower the heat to let it release on its own. A splattering water test signals an overheated pan; let it cool before retrying. Vegetables are the exception-move them around to avoid burning and sticking. Frying onions? Stir frequently for that perfect color and flavor. For eggs, slap on a lid during cooking to create steam, yielding a flawlessly fried egg without the sticking hassle.
When using a Teflon pan, beware-it can emit toxic fumes above 230 degrees Celsius. And a heads up: PTFE coatings on non-stick pans can release toxic fumes even at normal temperatures, so steer clear of pans with this coating additive.
Cocavo Ghee?
A blend of NZ grass-fed ghee, coconut oil, and extra-virgin avocado oil.
Coca-Cola Ghee is a delicious, nutritious natural cooking oil that we know you will love.
Use for baking, sautéing, stir-frying, grilling, and BBQ.
👉Cocavo Ghee: cocavo.co.nz/product/cocavo-g...
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🕒 Timestamps:
⏰ 00:00 INTRO
🌟 00:29 Golden Rule
🌡️ 01:24 How to test pan temperature
🥚 03:55 Do Eggs Stick?
🍳 04:08 Eggs into pan
🍳 05:15 Fried egg
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