I Tried the Viral Water Test: Does It Really Work?

[@stauffap]

I've noticed several things in my own experiments with stainless steel pans. 1. Butter or Margarine helps to prevent sticking. 2. If i just use oil, then it helps to bring the oil to the smoke point (or shimmering) for just a second and then take the pan off the heat completely and let it cool to the temperature i want for my egg (i like my egg with no colour). Like you, i've noticed that going to the Leidenfrost temperature just creates a burnt egg and burnt oil.

[@Papa_Mau]

Great info, thank you!!

[@MrTrda]

Very good, thank you 👍

[@Papa_Mau]

Thank you!

[@waynegeordiesdad648]

I think the popularity of the idea is based on many new cooks desire to find a quick-n-easy method of determing the correct cook time of the pan. The correct method however is usually based on the painful trial and error style that most commercial cooks experienced. While common sense SHOULD inform you that the temperature of the pan at the dancing water stage is FAR too hot for most foods, the ease of its determination makes it both popular and easy, so it persists. Cheers from Canada North.

[@Papa_Mau]

That's EXACTLY my thoughts... !! very well put, thank you!

[@jackerocket]

I get my pan up to 390° F on an induction stove top. Reduce the temperature to 280° F. I use a teaspoon of Sesame oil. Coat the surface and then add a pat of unsalted butter. Put four eggs in the pan. Raise the temperature to 370° F and the eggs can be cooked to your preference of doneness. I add ingredients to make omelets and stir until done. Works every time.

[@Papa_Mau]

It sounds like you've got a solid technique down! Cooking eggs to perfection can be an art, and it seems you've mastered it. Thanks for sharing your method!

[@DanielMartinez-dk6hn]

He estado viendo tus videos y me parecen una magnífica guia para quien se quiere iniciar en el uso de sartenes de acero. En este caso la prueba de Leidenfrost yo sólo la ocupo con los sartenes de acero inoxidable (uso Kitchenaid de 5 capas y Tramontina de 3 capas) y he comprobado que la temperatura ideal para iniciar a cocinar oscila entre los 190 y 200°C (390°F), si se usa mantequilla o aceite de oliva va a humear de inmediato, pero con acites de mas alto grado como aguacate o semilla de uva no hay ese problema. Ahora bien, siempre habra diferencias entre marcas por el grosor del material y numero de capas pero la idea con los de acero inoxidable es calentar a fuego medio hasta llegar al punto deseado y cuando iniciemos a cocinar bajar el fuego (o el poder si usan vitro o induccion). Con los acero al carbono es otro tema, ahi yo pienso que es mas de "feeling" el punto ideal para iniciar. En este sentido siento que mi sarten Darto se comporta mas como uno de acero inoxidable por la manera tan formidable que conserva el calor, incluso mejor que mi sarten de Buyer Minerl B. Saludos desde Ciudad de México.

[@Papa_Mau]

Hola Daniel! muchas gracias por tu comentario. 100% de acuerdo! :-)

[@ashnur]

I love this, always hated that suggestion, total overkill. :)

[@Papa_Mau]

Thank you! :-)

[@heavenlymilano]

Thank you! That's why I am saying I will never master T control. This is why teflon is indispensable.

[@Papa_Mau]

Don't give up!! You can master this 100% just be present in the moment, observing with attention, and that's all!! Start heating your pan for 2 minutes at low heat and see what happens! I would love to hear back from you when you try. Moving away from Teflon is empowering and life changing!

[@pjzz2000]

I have cooked the egg from almost cold/barely warm, warming very slowly, no browned underside of the egg. Leidenfrost point is probably better for searing meet at high temperature, and then definitely NOT with olive oil, as it has a low smoke point.

[@Papa_Mau]

True! :-)

[@pjzz2000]

@Papa_Mau I'm with you; all those videos with the water test seem a bit misleading. Clean pan and oil under food = non-stick (so far, anyway!)

[@ashnur]

My test is that I hover the back of my hand/fingers an inch from the pan, and judge it from the radiative heat, if it's hot, it's hot, if it's "meh", it's not hot enough. :D

[@Papa_Mau]

That's a great tip!!

[@stauffap]

If the Leidenfrost Effect prevented sticking, then you wouldn't need any oil. But obviously without oil it is going to stick. So the Leidenfrost Effect isn't the reason why heating the pan before putting the oil and the food in works. I have not yet heard an explanation that makes sense and explains this behavior. I'm still waiting for scientists to explore this question. I have a background in physics and chemistry, but i can't yet say why heating the pan up first creates less sticking.

[@Papa_Mau]

Agree!! There is only one way to find out mate... Let me do some more experimenting and I'll get back to you :-)

[@doghousesongs]

Keep it low and slow 👨‍🍳✔️

[@Papa_Mau]

That's the go for sure :-)