Pro Chef Tests 4 Pans For The Perfect Salmon | Made In Cookware

[@MadeInCookware]

What type of pan do you prefer to use when cooking salmon?

[@YoriTyrone]

Ninja foodi grill

[@shigemorif1066]

Gosh, I hope we see more pan type comparison videos. Really interesting!

[@lauramartinezruffing8434]

I learned SO much from this!! I have all of these Made In pans, except for your enameled cast iron!

[@MadeInCookware]

Yay!

[@phylliswurm9473]

Carbon steel and ECI. Good demo, love salmon.

[@isaiahayers1550]

The sound effects that dramatized everything as if it were a high stakes reality competition were pretty funny. Can't tell if that was meant to be comedic or not.

[@MadeInCookware]

❤❤

[@jaimehutchinson9548]

Kept me hooked.

[@dawop5415]

I have never cooked in enamaled cast iron or carbon steel. I cook in cast iron and ceramic coated or various nonstick. I just bought a 10" carbon steel earlier tonight. Your very informative excellet review confirms I made the right choice. I don't have the patience or like the idea of using about twice as much energy and time to get your pan ready to cook, plus its heavy

[@MadeInCookware]

You made a solid choice! Carbon steel has excellent heat retention properties and is a much lighter alternative to it's cousin, cast iron.

[@TheTXBigDawg]

really like these comparison videos

[@MadeInCookware]

Thanks so much!

[@ajhernandez4351]

been waiting for this since the first 4 pans! might need to try enameled cast iron

[@AnnieHaun-uw5lx]

thanks for all of the tips on cooking the perfect salmon! I need to give ECI a shot

[@AngelusBrady]

I only use nonstick to cook salmon. My method of cooking salmon sticks a lot even with some type of fat in the pan. Once tried making salmon in a stainless steel pan and the skin basically fused onto the metal and caused some gouging marks in the pan from trying to get the fish out. Never again will I use anything that isn't nonstick for skin on salmon.

[@TheLA384]

What I have read about this is that you are either using not enough fat/oil, or don't let the pan heat up enough, or the salmon is too cold when you put it in, or you try to move it too soon. I've read somewhere that when the temperature difference is too big, the product tends to stick because the micropores of the pan rapidly close up when they cool down, actually "gripping" the thing you try to cook. I think this is less of a problem with cast iron, because it retains heat so well and won't cool down as much as the rest of the pans. I'm gonna try this a couple of times. Before I always used a non-stick pan and got decent results, but seeing how cast iron and carbon steel perform so well, and the fact that I just bought one of each not too long ago, it's worth the try. I also got a stainless steel wok pan, but I don't think I want to use it for salmon. Once tried to fry potatoes in it, and that was a total disaster. Ended up with the pan coated in a layer of potato 😅

[@AngelusBrady]

@@TheLA384 My pans are hot enough and I use enough oil, but the method I use to cook salmon requires a lid. And since the steam remains in the pan the water then causes the salmon to stick while its still cooking. Salmon skin is pretty sticky.

[@HNandC]

I love your demos…And I love all these pans…Are you using 10” pans? Next I would like you to make the perfect omelette in all these pans.

[@MadeInCookware]

Yes, they are 10 in. pans!

[@Kwoz88]

So useful!

[@Blanche7]

I love my non stick for salmon! But eager to try the enamel cast iron.

[@MadeInCookware]

You should!

[@vcross05]

love Carbon Steel

[@MadeInCookware]

Great pan for sure!

[@christophercreasy5843]

Cast iron seems to be the age old power house for cookware!

[@MadeInCookware]

Love us some cast iron!

[@heyjamief]

I’m curious-what could you expect to be different using regular cast iron vs. enameled cast iron? I only have regular and have never cooked salmon in it, but now I’ll give it a try!

[@MadeInCookware]

@@heyjamief with enamel you don’t have to worry about things like using acid that would strip a regular cast iron seasoning and you don’t have to worry about rust. So think about putting lemon over a salmon, you may not want to do that in regular cast but it’s fine in enamel.

[@wannabedal-adx458]

Great educational video. But I have two comments, 1) I thought you are not supposed to use metal utensils around non-stick pans! 2) The info I received when I bought my Made-In nonstick pans was that they were great for cooking delicate items, such as fish?!?!

[@MadeInCookware]

Hi, the tool being used is not completely metal - it has a silicone edge. Also, yes - non stick is great for cooking fish! However, we wanted to do this for comparison sake.

[@wannabedal-adx458]

@@MadeInCookware Ok thanks for the clarification. And now you have a suggestion for another video, which kitchen tools to use with which pans (or sauce pans or sauciers)?😉

[@KaiTiura]

Why on earth are you using a metal spatula on that nonstick pan??? Especially Madein nonstick, which many reviews say scratches easily. No scratches in mine yet, but then I don’t let metal utensils get anywhere near my nonstick.

[@MadeInCookware]

Hi there! Thanks for your question. It actually has a silicone edge, it's not completely metal. Sorry for the scare!

[@AngelusBrady]

@@MadeInCookware I don't see a silicone edge on that spatula.

[@MadeInCookware]

Sorry! In the photo that one is a silicone edged. Rhoda is a professional, so she can use whatever fish spat she wishes! Most people prefer to use silicone or soft spatulas to protect surface scratching.@@AngelusBrady

[@patrickd8770]

I cook with blue carbon steel and make the sauce with a stainless. Meat I’ll stick with just the carbon steel.

[@chip_malt]

ECI!!

[@swissoricantcg]

FLAKKKYYYYYYYYY

[@JerryTheVeganRockstar]

There are not so many fish in the sea. There will be no fish if we continue to overfish. By the way, is it the pan that’s non-stick or the oil? Maybe do the same test without oil.

[@MadeInCookware]

We do recommend using an oil or butter as a base when cooking with non stick.