Season your stainless steel pan the fastest way

[@DiannaAtherton]

Born in the 50's we didn't have non stick. We owned revere Ware. All stainless. Our big pan were cast iron. Nothing stuck to any of them because we seasoned as we went. Nothing like clean shiny stainless cookware. I am 64 and still use that same Revere Ware.

[@avarmauk]

Great pans become a family heirloom.

[@Adeline9418]

Same here. Except we didn't have cast iron. Just revereware.

[@allthingsretro2]

My mom had those pans as well. I inherited my grandma’s EKCO Flint cookware. Love it.

[@sheltertwo7957]

They really are so shiny & sleek! I grew up with nothing but Teflon & once I finally tried a stainless steel set, I became a convert. I love how you can use metal utensils with them.

[@therealunclassified]

64 years ago you were 3 years old. Only thing you were seasoning in the 50s was your pants.

[@muhsinbustillo]

Great video. What I love most is how many self proclaimed experts apparently came to this video to teach, instead of trying to learn something new.

[@cookaburra]

Thanks. It was very interesting to do this and see how it went. You are right about the 'experts'.

[@muhsinbustillo]

@@cookaburra Worked a charm for me! Will definitely recommend to fam and friends :)

[@carla.m.9356]

Agreed.

[@SapioiT]

@@cookaburra Just because you claim to be an expert doesn't make you an expert. Watch video *zGR-pyLHz1s* for someone who did research on this. Not saying you didn't do any research, but you didn't mention any research papers or any institutions who did research in your video, so that makes your video less scientific than "Adam Ragusea" channel's "Why people love cast iron pans (and why I'm on the fence)"

[@cookaburra]

@@SapioiT Puzzling. I don't claim to be an expert, but when I do an experiment and see the results, I believe my eyes. It's that simple. I am never going to quote research papers. I left that a long time ago when I departed theoretical physics. This channel is not some R&D esoteric enterprise. It's simple. Do stuff, see what happens and report useful outcomes.

[@eyepod2006]

Thank you. It worked! I used canola oil. It doesn’t need that much oil. I think use medium heat is important. It means wait 7-8 minutes until smoke then cool it down,discard the oil and preheat(medium heat) 2 minutes, add a little bit of oil and then cook eggs. It was perfect.

[@SapioiT]

If you want to add no oil to cook eggs, and for other foods to not stick without oil, then you need to turn the heat on high and wait until the color of the oil layer changes, before stopping the heat and letting it cool. Or you could skip the cooling and cook in it by changing the heat according to what you need to cook.

[@LillianGreenHiLilly]

eyepod2006 Does this procedure have to be repeated each time the pan is used to fry something, or is it just a one time seasoning that treats the pan forever.

[@amlivinginhell]

@@LillianGreenHiLilly did you get an answer for your question? please share it

[@cookaburra]

@@LillianGreenHiLilly Not a forever procedure. But the seasoning should last for multiple cooking sessions if just focused on cooking foods which tend to stick. Like keep on using the same pan for cooking fried eggs. If you use it for other stuff, like sauteing vegetables which don't stick anyway, the seasoning will wear off quickly. I keep one SS pan aside, seasoned for stuff which sticks. Clean with warm water, no soap.

[@semco72057]

That is remarkable how the eggs didn't stick in the pan. That shows that you are never too old to learn something new. I didn't know that about the flax seed oil and have to put that on my shopping list. I thank you for this tip and won't forget it.

[@williamholmes8499]

It can be any high smoke point oil actually.

[@TurkeyCreekjackjohnson_]

It stinks like fish

[@chrism3845]

You know it's interesting. When non-stick/Teflon frypans came to being, the marketing sell was based on the need NOT to use fats like butter and oil. - as these were deemed a bad health risk. We have now gone full circle and everyone uses cast iron, wrought iron and stainless steel with application of duck fat, butter and oils to make a pan non stick.....and I am very happy about that. It is the non-stick materials that are bad for health and environmentally a disaster during manufacture.

[@Dollapfin]

True but cooking with lots of fat isn’t good either. They’re a very refined product and when cooked often oxidize to form problematic compounds.

[@cesarat7396]

@@Dollapfin Not all fats are refined. In fact just as many are unrefined. As for problems caused by cooking any food, that applies to all and any foods. Bottom line is fats are essential to bodily health.

[@SFBenjaminK]

i guess when u buying stainless steel pans make sure add $50 a month buying Flexseed oil bottles to seasoning ur pans ... f*n B.S, go back to good ole nonstick pans is heathy & don't waste my time & money on these B.S pans..F this shyt

[@willford8475]

Maybe they were just non-stick eggs!

[@cookaburra]

Now that would be something!

[@mariasusana2658]

@@cookaburra 😂😂😂😂😂

[@SLK4000]

Wahaha.... you genius!

[@weldonswoman]

WOW, I'm amazing at how critical people are about this video. I had never heard of seasoning SS before. I don't have a huge issue with sticking in my expensive SS cookware but I will do this.. Thank you so much I found this very informative. Nice work.

[@CastIronCooking]

Kacy Curran it is because Trolls always come to the most popular videos and say things they know absolutely nothing about, just to get attention. I guarantee you none of them want to season a stainless steel pan and a lot of them don’t even own one.

[@reginaldhartley9612]

Kacy Curran is

[@cowboyup545]

@@CastIronCooking I used your method on my brand new All-Clad they are perfectly Non-Stick SS.

[@CastIronCooking]

Buck Burnette *I’m so glad to hear that Buck!😁Have an awesome weekend!*

[@scoopyall2996]

Grasped oil is safer, flax seed oil is worst than Teflon. Don’t believe see Mayo clinic

[@ZeginMakesMusic]

I've got a brand new stainless steel frying pan. I cooked an egg day one and it did not stick. Just add a light coating of oil before cooking and make sure your Temps are just right.

[@cookaburra]

What temperature did you use? Was it a fried egg? Also, have you tried to saute cod?

[@alejandropreciado1814]

@@cookaburra hahaha

[@remylebeau6507]

If I had THAT much oil in my pan im pretty sure it doesnt matter what pan you cook it on. Hell put that much oil on a car engine and the egg wont stick to that either XD

[@cookaburra]

Simply not true.

[@donmarble2086]

Cookaburra would you look at that 😂

[@SapioiT]

@@cookaburra Have you tried. Seen a video of it done. They didn't eat the egg, but it still worked, and they got a decent-looking egg, although the metal contents of the metal engine probably poison the food, since an engine is not meant to cook on.

[@cookaburra]

@@SapioiT Way out of my league!

[@cookaburra]

@Sagenth Everyone knows that if you have a really hot pan you get less sticking. The idea is how to use a stainless steel pan to cook food which typically sticks at low or medium heat, without sticking. That is the whole point of the seasoning exercise. So we are talking about two completely different applications. I don't like eggs fried at high heat, as they are browned up and crisped. So the point remains that to cook fried eggs at lower temperatures, you need to season a stainless steel pan.

[@geraldvaughn8403]

Tried it with avocado oil. It has one of the highest smoke points. Fried an egg on high heat and didn’t stick at all. Not sure if a high smoke point oil will last longer but I assume so.

[@gi0rgi0s]

I watched a lot of egg frying videos with stainless steel. Yours is the only one that shows how to do it with low heat and olive oil. It worked. I seasoned My Pan with canola oil instead of flaxseed. Thank you

[@jamesk1619]

I usually just use the rolling water beads method which works pretty well but I may try this as well. Thanks!

[@jjjones4982]

Yes, the correct temperature using water to test works for me

[@pragawa]

Yup. Works great for me, too.

[@dimmacommunication]

What is this ?

[@Tourqemada]

@@dimmacommunication the leidenfrost effect. once the stainless steel pan is hot enough to cook in, a couple drops of water will form a ball and roll around the surface of stainless steel. too cold and it sizzles, too hot and the balls combust and separate. then you add the oil and cook. works like a dream.

[@gi0rgi0s]

I've had an issue with this way because the pan gets too hot for olive oil. Are you able to use olive oil with this method?

[@Spritual-life-lessons]

How long it will last for? Do we need to season every time we cook ?

[@bobs2809]

Never seen anyone use that much oil to season a pan before this.

[@gmoops8986]

Right! Just my method: I would use only a dribble, heat the pan slowly, spread around with a swirl or spat. Heat a little more. Slight smoke, off the heat, spread more, let cool slowly and wipe with a paper towel. Use excess oil in the next pan. Repeat...

[@cookaburra]

The main thing is to not have the oil burn at the pan surface. That produces a bad result. That is why there is a thick layer of oil. Oil is cheap so having plenty is a good way to ensure a good result.

[@kenroman777]

Cookaburra what is the price of flax oil where you are as it is not cheap here?

[@cookaburra]

@@kenroman777 $4.99 for 500 ml or 16.9 fl oz. Flax seed oil.

[@kenroman777]

Cookaburra wow it is inexpensive near you..I need to see if I can get it onlne.. thank you..so far I see on Amazon..$16 for 16oz.. I already have avocado oil can that be used?

[@MountainFisher]

I have a Le Creuset egg poaching stainless pan. When I don't want to poach I take the poaching tray out and fry my eggs, I use it only for eggs and ingredients for omelets. I don't use nor ever used flaxseed oil, I use grapeseed oil (GSO) that has a high flash point temperature. That's the temp when it starts smoking. BTW grapeseed oil is the healthiest oil you can use, it is even healthier than EVOO, but I do use both. I use three oils to cook with, the grapeseed, olive oil and unsalted butter (they put too much salt in salted butter for me). I take the GSO and put it on the pan and wipe it around while it heats up. I stop wiping and wait until it starts to smoke and then remove from heat and let it cool down all the way and repeat the cycle, if it sounds like seasoning a cast iron pan that's right. When cooking always heat the pan up to where some drops of water make big bouncing balls of water, not tiny-too hot and not steams away-too cold. When the water makes the big bouncing balls of sizzling water that's the just right temp for non-stick eggs. If you have a pan like I do with a decent Lid that seals halfway decent cover the pan as soon as you put the eggs in and a teaspoon of water and you won't have to flip your eggs over if you want over medium eggs where the whites are finished, but the yolk is runny. The Lid will cook the top of the eggs. If you're cooking omelets it's not much of a problem either.

[@cookaburra]

You are right about high heat approach working fine. That complements the low heat end of cooking which requires seasoning to work.

[@raymondtran5360]

I just tried this with canola oil for my misen carbon steel pan and it works very well (at least for now). Right after using this technique, I was able to cook an egg on low heat, with minimal oil, without it sticking. I'm not sure but I feel like this may be related to the Chinese "longyau" technique for getting a nonstick surface when cooking in a wok. Anyway, thanks for the tip.

[@larrywilliams1209]

Did you drain any excess oil and did you wipe it with a paper towel. Did you have it on high heat? You need to explain this to us!

[@cookaburra]

Liberal amount of oil. Not a thin layer. No wiping. High heat. After heating to where it smokes, turn off heat and allow to cool completely. Then pour out oil, wash gently with warm water (no soap). No scrubbing. Dry with paper towel. Done.

[@thelert]

Couldn't you season the second pan with the same oil?

[@Eubones]

Terry Heick no, because the oil starts to break down when it reaches the smoke point

[@1cleandude]

After the oil cooled in the first pan did you re-use it for the second pan?? Thanks very impressed with the non stick effect on the eggs!!!

[@cookaburra]

@shiestjoo Correct. Once the oil has smoked, out it goes.

[@sunrae7680]

I always do this with my cast iron pans. I don't trust non- Stick pans, so I will try this with my stainless steel. Thank you

[@springtrap3820]

Seasoning a non stick pan is like using a flame to light up a candle longer than it should take just so you can get the best flame

[@JoeZyzyx]

I use gulfwax on steel pans. Heat pan, push the block onto it till some melted, run all around inside, let get dried, put in oil, fry something. Works well on cast iron too.

[@waynecornwell3998]

I always heard you didn't have to season a stainless steel pan. That was the advantage of it. On another KZbin channel the gal said one of the main reasons things stick is your pant is either too hot or too cold. Does she used the Mercury ball method. No you don't actually use mercury but you put water in the pan and if it balls up and goes around the pan like a bead of Mercury then it's at the right temperature to cook.

[@cookaburra]

That is fine for high heat cooking. The seasoning approach allows low heat cooking to be possible.

[@artcook1976]

Since beginning of time I hv used lard , Very effective , Don't even know where to by this stuff

[@raymondg5643]

It's like a mission impossible. I have to have a try.

[@badamssimplykids9009]

I enjoyed the video! Thanks for the information and it was just what I was looking for. I bought a new stainless steel skillet and my eggs did stick terribly. But I did need to know how to season them. ✅

[@cookaburra]

Thanks!

[@blackwaterdogs4256]

Olive oil is fine for cooking eggs, as long as you keep the heat on the low side....many people use too hot a temp with stainless, causing things to stick, especially high-protein foods like eggs, fish, etc.

[@rcbustanut2057]

Exactly, my mother in law gave me a beautiful set of SS pans for Xmas a few years ago. Never having used SS pans before, I quickly figured out that "LOW" heat 🔥 is absolutely crucial lol. Now i have no issue with them. And I also have a huge cast iron pan set & those are not as "temperamental" as d SS ones. And another important rule, specifically with meats, don't move it till it loosens up from the pan. Meat will always stick, but if your patient, you will realize that it will let go when its ready to be flipped.

[@m06een00]

@Black Waterdogs. You hit the nail on the head there. I use olive oil myself.The whole trick to frying eggs successfully in an SS pan is to use low heat, about 130° - 140° C and a small amount of oil. The eggs should just be sizzling slowly. No need to season the pan.

[@cookaburra]

Stainless steel is perfectly fine for stir frying.

[@cookaburra]

@W N Stir frying =stirring and frying. It does not require high heat. If you required high heat, you could never stir fry with olive oil. So this high heat thing is simply nonsense.

[@cookaburra]

@W N I guess millions of people have it all wrong. One thing I take grand exception to is folks dictating to the rest of us how we are to cook and insult us with condescending remarks. You can translate my 'stir frying' to 'sauteing' if you wish, but it really is semantics. I would stack my stir fried beef in oyster sauce done on medium heat in olive oil on stainless steel to any done in a jet flamed stove top wok setup. Dozens of folks who have eaten it would agree. Sauteing in olive oil for this application works really well. How can one condemn all olive oil sauteing? It is simply nonsense. Especially important is the fact that when I cook with olive oil, there is no smoke. It's all at lower heat and it is great.

[@ElJoeRN]

I dont think this guy has ever heard the phrase, "a little goes a long way"

[@cookaburra]

I am aware of that, but you need enough depth of oil to make sure that the surface of the oil smokes, not the layer at the pan surface.

[@rlwalker2]

Plus I wipe out as much as possible before applying the heat. Cool and then repeat the process as needed.

[@lindahandley5267]

Once I get my new pan and get it seasoned just right, my next feat is to learn how to flip the food in the pan, like a chef! I bet that pan will cook a great steak! Another thing, I like the way the pans look so used and kind of beat up that the chefs use in restaurants!

[@brucevilla7490]

I just use a liberal amount of butter in my stainless steel to cook eggs. It works great. Non stick is toxic.

[@ronmartin3755]

I have been cooking with Cast Iron for 50 years and just found a really nice 12-inch All-Clad D3 skillet. Now I know how to clean it and season it. I hope these two things work as Cast iron is difficult to clean and keep correctly seasoned. I may move to the Stainless Steel if I can get the results of Cookaburra.

[@bradhorn77]

I use All-Clad D3, D5, and Emeril pans and have very little sticking concerns by using just a teaspoon (not tablespoon) of coconut oil on low-med heat first. Let the oil form a pattern formation (similar to the shape of the underneath burner, as a way to know it's properly heated and ready) and then it's time to add the eggs (start with medium heat for the sizzle effect and reduce temp a little for remaining cooking). They slide around by themselves. No other effort is required. Olive oil works second best, I've found, but really prefer the non-stick effect of a little coconut oil. Been doing this for years. Love it. I clean the cookware with soap and water. Easy. For example, this morning I cooked 2 pieces of French Toast, an omelette, and then lightly sautéed Anjou pear bits all with just 1 teaspoon of coconut oil. Came out great! Save yourself from non-stick pans and get more All-Clad (for example) and use small amounts of coconut oil, especially for ingredients that might be more stick prone. Otherwise, it's healthier to use extra virgin olive oil, organic if you can. Enjoy! For meals that use sautéed onions, cook them part way in the pan first and add protein such that it simply lays on top of the bed of sautéed onions. The protein will still cook, but not stick since it doesn't actually touch the pan surface. You'll be cooking with less oil and the protein will be a bit more tender. Sautéed onions release their own lubricating juices that add to the oil lubricating the pan. Yum! Check out this video for how to heat a pan: Chef Secrets: Heating a Pan kzbin.info/www/bejne/movTqaigp6ipl5o

[@SapioiT]

I heard best results of non-stick coating come from using onion juice, but flax seed oil is used because it's cheaper. Also, apparently the best results are when you keep heating the oil even after it smokes away, and keep heating it even then. Wok pans often become non-stick after their first use because woks often use much higher cooking temperatures, so if you get all the food out of them and still keeping them on highest heat, they get the non-stick coating from what remains after the oil smokes away. Also, you didn't show the pans in use without the oil, since normal non-stick pans need no oil at all to fry eggs.

[@winstonvkoot]

Dont ever use that crap flax seed oil

[@song-film]

Polymerizing oil is the key! Heat it till it smokes and cool it down. and non drying oil like olive oil isn’t good way for making the pan non-stick.

[@dimmacommunication]

@@winstonvkoot smells like cat piss, use grapeseed oil :)

[@dimmacommunication]

@@song-film Olive works too :) but grapeseed is best.

[@cookaburra]

I think most folks with stainless steel pans know that some stuff sticks. Woks are also quite different.

[@zaviusfirerave]

How often should you season it?

[@johnnywebb8696]

depends... Just never use soap when cleaning it and never use high Temps. I season mine once it starts to stick a little. Canola oil gets sticky when used to season. Use vegetable or flax seed.

[@zaviusfirerave]

@@johnnywebb8696 so how do you clean it? Just with a cloth or paper towel?

[@ralphcorsi741]

A cast iron skillet is still my favorite although those stainless steel pans are sure pretty.

[@DOMIN10N]

bro turn the heat up

[@bayridge3569]

Dominion you're absolutely right this is more like a poaching eggs. I like my kind of sizzling, bubbly fried eggs which requires higher temp..

[@cookaburra]

@@bayridge3569 and Dominion. Personal preference. If you have the heat way up high, the need to season the pan diminishes. This is for sure not like poaching eggs!

[@cookaburra]

@itchy AIDS Complete nonsense.

[@cookaburra]

@itchy AIDS Poaching is done in water just under the boil. How that is anything like frying is a wonder straight from some parallel universe.

[@kittenmimi5326]

@@cookaburra the texture of the egg, soft n jiggly, like poached eggs... no browning or anything

[@silverstrike6048]

Wow! I've always been a bit intimidated by stainless, but now I have to buy myself at least one good stainless pan and season it.

[@cookaburra]

The seasoning is for cooking stuff that sticks. In general, without seasoning, you can cook a ton of stuff in stainless, especially sauted vegetables etc. See my other channel videos.

[@mariak4045]

i felt the same way you are about stainless steel but after watching videos about stainless steel skillets i understood that i was wrong about steel in fact they are the best with cast iron skillets

[@practicalguy973]

Carbon steel is some of the best also. Just be sure to get a thick pan like a De Buyer otherwise cheaper brands can warp. Stainless or carbon steel I can cook eggs non-stick with butter or oil. The trick is to have the pan hot enough and keep it hot, bring the butter or oil up to temperature without smoking and add the eggs after. I cooked eggs in an old stainless steel pot full of light scratches from years of use that I normally use to boil water in with no seasoning. That worked just fine. The bigger the pot or pan the more oil or butter needed.

[@CultureFusion95621]

@@cookaburra once you season the pan, do you just drain the oil then add the new one and cook your food, I am assuming so as washing the pan will remove the seasoning? Then when done cooking do you wash the pan and every time you need to cook in it you would have to season it again? I have a good stainless brand pots and pans but the sticking part just kills it for me when it comes to fish and eggs

[@cookaburra]

@@CultureFusion95621 You drain the flax seed oil and then wash the pan with warm water, no soap. If you have several stainless steel pan, it would be best to keep one seasoned and just use that one for the food that sticks, like eggs or fish.

[@darthvaydr]

Did you have any oil or anything in the pan before you added the eggs or was it cleaned out beforehand? Also, how often do you have to re-season the pans to keep them non-stick? I just ordered some really nice stainless D3 All-Clad pans and I am educating myself before I use them. Thanks!

[@cookaburra]

I cooked the eggs in olive oil. After the seasoning, I had washed the pan with warm water. I keep one pan seasoned and use just that one for foods which stick. How long the seasoning lasts depends on how much you use them and how gentle the washing is. I'd play that by ear.

[@LillianGreenHiLilly]

Scott Pink I am asking the same question does the pan need to be re-seasoned to keep the pan non stick. If you find out please let me know.

[@francpavlovic2722]

Thanks for posting. This kind of seasoning realy works.

[@havootu]

Wow I always wonder could you season a stainless steel pan because I have one that used to be nonstick but not anymore and I was wondering could I season it to make it non-stick thank you for this video

[@DVAwarness]

Goodness, everyone commenting on this post is an expert on everything.

[@victorstalnaker1604]

@itchy AIDS 🤣

[@jeffhinzman7219]

@itchy AIDS, you left one period off of your ellipses...

[@gwiyomikim5988]

I’ll try this even if it means I have to apologize to my stainless steel pan for all the derogatory names I’ve called it due to sticking.

[@isaiahcraig1704]

HAHAHAHAHAHAHA

[@jxsan5318]

Do the water drop method to make it nonstick

[@jerryhubbard4461]

through my own experimenting cooking eggs in my stainless pan is easy. I start my pan on medium high heat for just a minute, then turn down the heat to medium low. Spray the pan with your favorite spray oil, just before adding eggs, put a pat of butter in the pan moving it around not even trying to melt the whole piece. Add eggs keeping the heat low. The eggs will NOT stick to the pan. They will move around with no resistence. I even cooked them totally done without turning them. The secret to my method is keep the heat down on the eggs. My stainless pan has an alluminum bottom and it conducts heat very well. Keep the heat down. You do not need to season the pan. Cooking over time will take care of that just like iron skillet. Try my method, I promise you it will work.

[@ritaturner9906]

Jerry Hubbard I tried cooking eggs on low heat and they stuck like no tomorrow. It was with canola oil though, not spray and butter.

[@jerryhubbard4461]

When I cook the eggs, I use spray only. I believe oil tends to get too thick therefore cooling the oil down too much. When I put the pan on the eye (glass top electric) on high for no more than one minute. Then turn it down to low and add a little butter. As soon as the butter melts, add the eggs . Keep the eggs moving and mine NEVER stick. It is all about heat control when using stainless.

[@pragawa]

I use stainless steel for my vegetable recipes and keep the heat very low and it works very well.

[@ErikAmerica100]

Jerry Hubbard *_The whole purpose of all these “video-trend” subject is to avoid using cooking spray._*

[@real_Papa_Roach]

A bit of butter in the pan for eggs or some oil for other foods and I have no problem with creating a non-stick surface if that is what I want.

[@cookaburra]

Your experience is totally different from most. You are saying that you have no sticking with frying an egg in an unseasoned stainless steel pan. Non-stick means the eggs slide around in the pan and you never have to work a spatula under them at all. Is that what you mean? If so can you make a video that shows that?

[@lauralarios423]

Hi thank you for the video. I have a Q? Do you have to season every time you use the pan? Thanks

[@cookaburra]

No. But you have to be careful when cleaning. No soap. Warm watere.

[@cookaburra]

No. It will last a while, but you have to be careful when cleaning not to use soap.

[@robertrjsaa]

for me the best thing slow heat the pan first before the oil low to medium heat cold pan cold oil not good

[@cookaburra]

But cold pan + cold oil works fine, as you heat the pan with the oil in it to the cooking temperature. It's the same. Heating the pan before adding the oil has no advantage. The physics is the same. And there is the disadvantage that you could have the pan too hot when the oil is added and then you smoke up the kitchen and have to start all over.

[@fitrianhidayat]

@@cookaburra do you need to repeat the process everytime you want to cook something?

[@cookaburra]

@@fitrianhidayat No. But you have to be gentle with the washing - warm water, no soap - to preserve the seasoning film.

[@mikecanniff3873]

You need to watch how the French chefs fry eggs, and make omelets. Works great,makes the best eggs, medium low heat. ALWAYS HEAT PAN ,THEN PUT OIL OR BUTTER IN.

[@cookaburra]

That makes no difference, in my experience.

[@SaleenS351R]

When I think seasoning the pan to make it nonstick, I expect it to be able to do that without adding oil. Could that have worked without adding oil before throwing the eggs in?

[@cookaburra]

Non-stick does not mean no oil. Lots of different pans: cast iron, carbon steel, ... are seasoned and then cooking is done with oil. So this demo follows that approach to cooking with a seasoned pan.

[@williamholmes8499]

I've tested this method (though I heated until I got a color change on the pan) and tried an egg without oil. It is semi non stick this way. My egg cooked (over easy) and flipped with little resistance. A slight water wash and a swish with a wok brush was all that was needed to clean.

[@sagejr9295]

Kids, not everyone on KZbin is an expert

[@cookaburra]

On unseasoned stainless steel, eggs will stick. More oil will not fix that.

[@cookaburra]

@Supa Trending Daily Make a video. Stainless steel is not non stick,so we have to see this.

[@cookaburra]

@Supa Trending Daily I have a thermometer. The video is about seasoning stainless steel. It may not be useful to you but it have proven useful to many others. You can go do things the way you wish. The whole point of cooking the eggs is to show the seasoning works.

[@cookaburra]

@Supa Trending Daily Stainless steel is not non stick. All these opinions - no video. Let's see the proof. You are all theory and no experiment.I am all experiment and no theory. Seasoning is not building up layers, it is getting a non stick surface. You can talk all you like, but this is a video medium, so show us the video.

[@cookaburra]

There actually is no science content - you just make assertions. Experiment is what is needed, and speaking as a physicist, you have nothing but air. Next you will be asserting that the earth is flat.

[@theflaver]

Thx. How often would you recommend 'seasoning?' If it starts to stick or regularly?

[@cookaburra]

If it starts to stick.

[@748818]

I appreciate so much your method to season the stainless steel and maintain its non-stickiness as well! Much safer and more efficient. But, could you kindly advise if the same approach can be used to season the cast iron? I really hate the idea of baking my pan for hours in the oven! Thanks in advance!

[@cookaburra]

I have not tried it on cast iron, so I cannot give you any guidance. Sorry!

[@Leli196]

Cast iron will rust if not every point of it is seasoned, even the outside. Therefore you also have to season the outside. Therefore it is best to cover it in flax oil and put it in an oven until the oil is evaporated. You have to do it multiple times to be safe. An alternative is enameled cast iron. It has a coating consisting of iron and glass. It can be seasoned but does not rust on the outside.

[@tedmed7349]

This is a sticky topic, that releases a lot of pent up frustration. Cookaburra we thank you for patiently ,rightfully handling all.

[@cookaburra]

Thanks!

[@Dakiniwoman]

Very good thank you so much... I will try this for my new stainless pan.... I threw out all the Teflon pans...

[@littlejimbridger7770]

I didn't know you have to flip the eggs when down under, thought it happened automatically due to gravity. Good vid, thumbs up. Or is it thumbs down when down under? Geez the confusion!

[@cookaburra]

Yeh. Actually, they are under easy down under, due to under being over. Love the humor. I've lost track of the thumbs issue in Australia, but it's definitely thumbs up here in the states.

[@littlejimbridger7770]

LOL! Sounds feh dinkum to this ole hillbilly, mite. :) Received a new stainless skillet today. Followed your recipe, turned out great, thanks for posting.

[@danniemcculloch9292]

Its Mate, mate :) @@littlejimbridger7770

[@littlejimbridger7770]

@@danniemcculloch9292 Thank you!! My problem is that while all the other kids were getting hooked on drugs back in the 60's, I got hooked on phonics. I've been a wreck ever since. But I get by with a little help from my friends. G'day :)

[@michaelbyrnee9584]

First: level your stove! Second: After seasoning, do you clean the pan? Wet clean? or dry wipe?

[@cookaburra]

Wet clean. Warm water. No soap.

[@michaelbyrnee9584]

@@cookaburra Thanks!

[@Adeline9418]

Gotta use soap. It ain't SS.

[@sergeia3279]

An old school is the best school!

[@norcalx1474]

Are you cooking with no heat? Eggs take 1 min to cook.

[@cookaburra]

Now cooking with no heat would be a great trick!

[@flodjod]

best to use dripping for seasoning and for cooking .. never fry eggs in the seasoning .. discard and use fresh dripping, you do not have to remove the cooking dripping between cooks, eggs should be fried on a low to medium low heat, if egg splutters when put int pan then pan is too hot, put sufficient dripping in the pan to baste top of eggs thus circumventing the need to flip and probable yolk breakage , remove any egg particles from previous cooking before frying, hint if shell bits in pan use the large remaining shell to get bits out they are attracted to each other like magnets, wash if you must under warm water with cloth or paper towel no soap, soap destroys seasoning and it also ruins nonstick pans too

[@cookaburra]

The eggs were not fried in the seasoning. They were fried in olive oil. The seasoned pan was washed with warm water, no soap. Dripping is bad for you heart. Soap does not ruin nonstick pans.

[@Leli196]

For seasoning an oil with a low smoking point is needed, as the pan has to be heated to the smoking point. Dripping has a high smoking point and therefore not suitable for seasoning. (Besides it is disgusting.)

[@jqcbigdog]

Good video i just bought the Vigor stainless steel aluminum clad set love Vigor thank you 😊

[@cookaburra]

Stainless steel is marvelous for most cooking. It's only for a few things like fried eggs that sticking is a problem and seasoning can help.

[@jqcbigdog]

My last set was Cuisinart. It was a good set decided to go with vigor this time cooking the egg in the saute pan was just so smooth. I have an induction stove. The heat is controlled much better in my opinion definitely stainless is the way to go question was said did you use in his video?

[@cookaburra]

@@jqcbigdog The pan used in the video was a Winco SSFP-12.

[@albinoviper2876]

yes season them so they will always need to be oiled or buttered for things not to stick in it.

[@TheCynicalDude_]

If you're going to use oil to cook your food with anyway, why season it? You seasoned it with oil.... then you added some oil so you could cook the egg. Perhaps just adding the oil and cooking the egg would achieve the same result? I'm not being my usual douchey self, I'm just curious.

[@gordonbradley199]

TheCynicalDouche The " seasoning " process ( we call it curing in the UK ) is a metallurgical process that imparts a non-stick, wipe clean property to the pan. Nothing to do with eggs. It's the steel pan that is seasoned.

[@TheCynicalDude_]

Gordon Bradley If you were talking about cast iron, I'd say sure. Since the "seasoning" of a stainless steel pan only lasts for like 1, maybe 2 uses... it's not really seasoning at all. I believe what people are calling "seasoning" on a stainless steel pan actually refers to a very temporary coating of oil. If it were more than that, it would last longer than it does.

[@gordonbradley199]

TheCynicalDouche You might know more than me? But I cured my stainless steel, low temp, 8hrs, 12 yrs ago and it's still non-stick, wipe clean ?

[@TheCynicalDude_]

Gordon You seem to be confused. I don't know, sir. I wasn't there. Do I know more than you? Is it still non-stick? I don't know why'd you ask me, a random jerkoff online, about the condition of your pan.

[@gordonbradley199]

TheCynicalDouche Are you an American ? That would explain it ?

[@rlwalker2]

I never use that much oil and I wipe out what I do use; repeat a few times.

[@cookaburra]

Flax seed oil?

[@rlwalker2]

@@cookaburra Olive oil for cooking; flax seed oil for seasoning cookware.

[@yudeo9782]

I usually heat the pan first until if you splat a bit of water they run around and then add just 1 tbsp of oil. It become almost nonstick for egg by using less oil. If it does stick use steel spatula to scrape it clean. Crispy outside creamy inside.

[@cookaburra]

Exactly. That is the higher heat approach to frying and works quite well.

[@Berkana]

This is very curious. When cast iron is seasoned with flax, it blackens. In this case, there isn't a perceptible color change. Do you just heat it until it smokes and then pour out the excess? What else do you do? Any wiping or polishing? In all of the cast iron seasoning videos, they emphasize wiping away as much of the oil as possible to leave the thinnest coat possible, then baking the oil until it smokes so it polymerizes. For the oil to stick to the pan, it would have to have its double bonds broken so those bonds are available to bond with the pan. I'm guessing that's what heating it to the smoke point does, but I'm surprised there isn't a color change.

[@cookaburra]

Just heat it until it smokes and then pour out the excess after it has cooled and wipe with a paper towel, then use warm water to remove the remaining flax oil before cooking with olive oil. Nothing else. This is a very interesting area. It seems to me that some scientist type should do a real study of this to determine what polymerization occurs with both this method and the other one where a small amount of oil is applied and the pan baked in the oven at high temperature. One thing which seems to be true is that this approach allows you to get non-stick cooking to work at low temperatures. The high heat seasoning crowd seem to cook their fried eggs at high heat to get the non-stick effect. To me that means there is more to this at high heat than a polymer coating effect.

[@maried3717]

DON'T WASH THE PAN WITH SOAP!!! Every time you wash with soap you have to start the process over again. Wash with hot water and wipe with a towel to dry. Next time you heat the pan all germs are distroyed! Think about it.

[@cookaburra]

Exactly.

[@fonzmendez6917]

Okay so i need one for fush cooking or just re season after cleaning the taste off

[@patricelopatin]

It is obvious that you are using low heat. What if you want fried eggs with a crispy bottom? Would a higher heat destroy the non stick finish?

[@cookaburra]

Not sure. I have not tried that.

[@professorprodromal4419]

If you burn the oil too hot it can turn to carbon and flake off. So don't space out your empty pans when on heat.

[@patricelopatin]

Well I have tried to season my pan now 3 times with no success. I have tried flax, bacon fat and coconut oil. Each time I thoroughly cleaned the pan and repeated the process with a different fat. I am so frustrated!! I know this should work, but I must be doing something wrong or my pan sucks!

[@conduit242]

That's because this isn't how you do it. 1. Put pan in *oven* for about 30 minutes at 500. 2. Wipe a *thin* layer of flax seed oil on the pan 3. Put pan back in the oven for an hour 4. Repeat at least 3 times. Coatings are coatings, like paint. You don't slop on one thick coat of paint, and if you season this way you will get a sticky, nasty pan with extra oil that *appears* non-stick the first time or two you use it *but that isn't actually seasoned...hard and polymerized*. Instead, apply thin layers and do it right and you can make carbon steel, etc. non-stick. Look at how De Buyer pans are seasoned. "Some soap" won't take off the coating on a properly seasoned pan, it's much tougher than that. Nothing short of a dishwasher, scraping, or an acidic sauce should affect it.

[@patricelopatin]

many thanks for your suggestion!

[@duyle7031]

whats the point? when you wash them they turn back to normal, you only need to season cast iron

[@cookaburra]

They return to unseasoned only if you wash the pan(s) with soap.

[@steveysimmons13579]

How many eggs would you like with your oil?

[@cookaburra]

The key thing here is after the seasoning, there needs to be a test to see if it works. That is what that segment is. Less oil could be used, but that is a minor issue compared to the successful demonstration that the seasoning works.

[@rja9784]

Hahaha you had so much oil in the pan, nothing would stick 😂

[@cookaburra]

More mythology.

[@jojobi-wankenobi]

lol this had me laughing out loud

[@user-vp8kt7il1n]

@@TransConBrilliance that's right lol

[@RavagHer]

that's a lot of oil just to cook 2 eggs

[@madthumbs1564]

Ikr; it's the oil; not the seasoning.

[@Mobin92]

It's like one teaspoon of olive oil... what?

[@camerinwalker1365]

Ik

[@pilgrim5355]

@@Mobin92 more than 1 tspn idiot

[@Mkay999]

They were making a Gordon Ramsey joke. You’re the idiot

[@marksun6247]

you left out a lot of info, after seasoning with oil do you pour it out and wash the pan? how do you clean the pan after every use? do you season it every time you use it? how do you stop pan from glasing or oil build up if you do not wash it? how do you store it after seasoning? do you put the pan away with oil seasoned into it? how to keep it a fresh pan after every use without seasoning it again and again?

[@cookaburra]

Pour the cooled oil out and wash the pan with warm water, no soap. Dry with a paper towel. Clean the pan after every use with warm water, no soap. No need to season it every time. The seasoning should last for multiple cookings.

[@jessiehughes9432]

Awesome!! I have SS pans,stick like hell no matter what I do,I will try this.👍👍

[@waynethebarber1095]

Look at all the oil on that egg.....

[@usernamemykel]

Thanks for using a non-scratching utensil - this time.

[@frespects9624]

It's stainless, absolutely nothing is gonna happen if he uses metal in that pan

[@SomebodyPickaName]

So what do you do with the flax seed oil after you're done seasoning? Do you wipe out the pan or do you rinse it out or what?

[@cookaburra]

Discard that oil as it smoked and is not fit for reuse. Then rinse out the pan with warm water, no soap.

[@cecilia1171]

Why no soap? I would never be able to clean it with soap any more?

[@mikerilling2745]

You said stainless steel is non stick That’s INCORRECT Stainless Steel is NOTORIOUS for food sticking to the surface

[@cookaburra]

I said: "Make your stainless steel pan non-stick". It is notoriously non-stick. That is why this seasoning approach is interesting. I

[@corbineggleston6874]

Yep seasoned the fast way. So fast we dont even know what he did

[@cookaburra]

Watch the video a few more times. That will help.

[@corbineggleston6874]

@@cookaburra i figured it out but not from tgis video honestly some steps are missing from this video.

[@cookaburra]

@@corbineggleston6874 Can you let me know what was missing?

[@corbineggleston6874]

@@cookaburra layers and time and heat never go high or medium hogh heat take it slow. Put it on medium to medium low play with the tenp a little until you find a good heat that works dont clean the greese out until afternit has fully cooled if over heated it will get a little sticky instead of propperly seasoned. Reapeat the process and ypull have a pan like mine i tried eggs out for the heck of it and they slide around like a hockey puck on ice with small amounts of butter never wash after always wipe it out instead. If it starts to stick (some foods stick no matter what) then reseason after cleaning and enjoy. Hope this helps.

[@cookaburra]

@@corbineggleston6874 Interesting. What seasoning oil/fat do you use? So you heat, but not to the smoke point, cool and repeat?

[@maisondav1d]

Well duh when you put that much oil on and “fry” the eggs at such a low heat they won’t stick! You don’t season a stainless steel pan, it makes no difference, just a waste of oil

[@cookaburra]

Not true. Fried eggs always stick in this SS pan if not seasoned. Duh or not.

[@dante-uu8nb]

Been a chef for 20 years! Trust me when I say you do season a SS pan!

[@cookaburra]

@Arathae Completely right. Low heat, unseasoned, always eggs stick.

[@thebearsden1701]

Non- stick eggs !!!thought you could fool me.!!! Lol

[@retthok]

I'm getting good results using Avocado Oil for seasoning and frying. It has a very high smoke point (520 deg. Farenheit). All Clad d3 stainless pan.

[@cookaburra]

Thanks for the info.I shall try that.

[@ACitizenOfOurWorld]

2:28 Once you put a layer of oil on the pan, an egg will slide, especially when not scrambled.

[@cookaburra]

Not true for frying eggs. They will stick on stainless steel if the pan is not seasoned.

[@Amarikita]

@@cookaburra Yes, they will stick even with oil. You're absolutely right.

[@novanhippie7048]

Flax oil na use lard it's organic too

[@amvedin]

Now try the Indian way which is far quicker and simpler. Put a tablespoon of cooking oil in the heated pan and spread it around using one half of an onion with the flat side down. Rub the onion all over the pan a few times and then wipe off the excess oil with a napkin. Your nonstick pan is ready.

[@cookaburra]

I tried that this morning and the egg stuck. Got any clues why it works for you but not for me? I took an egg straight from the fridge. Do you let the eggs warm up from the fridge before you cook them?

[@amvedin]

@@cookaburra Cold eggs take a longer time to cook and so tend to stick more. put just a tsp of oil in the pan after the onion treatment . Let it become really hot then add the eggs which are at room temperature. Cover immediately with a glass cover until the whites are cooked.

[@pragawa]

Exactly! Works great!

[@pragawa]

@@cookaburra I stand them out of the fridge till they reach room temperature. Also, I often use an iron tawa(griddle) to cook eggs.

[@antoniospanayiotou8619]

I'm going to start saving to buy one!!

[@vn978]

Are you using the non- stick eggs? Lol !!!

[@highnrising]

Oh, please. Heat up the damn pan. Fried eggs should sizzle when they hit the metal.

[@SapioiT]

Almost everything should sizzle when getting in the pan. Exceptions being the soups and sauces, which require too much ingredients to sizzle from the get-go, and which can most often be started with a cold pan.

[@cookaburra]

But that is the point. Even at low heat, the eggs slide. That is a better test than at high heat. In fact, if you turn the heat way up, you can do a reasonable job of cooking fried (very brown) eggs without seasoning the pan.

[@LJW55]

In all the vids I've watched on this subject No-one tells you how often you should season the pan i.e. every couple of days/weeks? When you try to cook something which is then ruined because the seasoning has worn off? Please tell...

[@cookaburra]

It depends. Likely every couple of weeks depending on use, e.g. if you keep the pan to cook just fried eggs or other stuff which sticks, you should have a reasonable reuse rate.

[@mikecanniff3873]

You don't have,or need to season a stainless pan. Carbon steel,cast iron yes,it's required. Heat stainless until drops of water dance on pan,if it evaporates, it's too hot,then add oil,lard butter ect.

[@LJW55]

@@mikecanniff3873 Yes I have since learnt that trick...

[@4justmyopinion]

I like your demonstration better. Thanks for sharing

[@yuan-jia]

The amount of oil for the seasoning, such a waste. Quarter of that is enough...

[@cookaburra]

Pennies.

[@ztrinx1]

Monetary value doesn't make it less of a waste.

[@SuperPussyFinger]

The only waste here is your petty comment.

[@marvinwilliams4223]

The oil 👮

[@cyzam]

i've worked as a chef for 10 years. i agree this is just stupid waste...

[@kennydogooder]

But you broke both yolks 🤦‍♂️

[@cookaburra]

Yup. But the demo was for seasoning a stainless steel pan. See my fried egg video for actually frying eggs. Even there I broke 1 out of 4. But the average is about 1 break in about 30 for me generally.

[@kennydogooder]

Well then, to go into more detail, you didn't flip the eggs so one cannot tell if the yolk broke due to the egg sticking to the pan and being ripped by the spatula or from dropping them on the plate. It appears you are hiding something!!

[@cookaburra]

Not due to sticking. That is obvious from the video. The eggs were flipped. See the 5 minute point in the video. Note there is no egg yolk in the pan, so they did not break due to sticking or ripping. I just dropped them a bit to hard on the plate.

[@Tata-iu3fy]

kennydogooder well shit! What has life become? Uuuggghh the humanity!!! A broken egg yolk!

[@flodjod]

you noticed that

[@stephenraatz2598]

Thank you for the nice video. How often should a ss pan be seasoned? Unless you season it before every use, how can you tell when it needs seasoning again? Kind Regards

[@damarmar1001]

You don't need to season the pan again unless you use soap to wash it. Clean only with water

[@stephenraatz2598]

Hamberder King Great tip, thank you.

[@countalucard4226]

I used a light spray on my All Clad pans before frying eggs. Everything else is not a problem.

[@grantchow13]

That's a lot of oil too make it non stick

[@pilgrim5355]

And a lot of wasted oil too. Flaxseed oil is not cheap

[@bobknight33]

S steel does not season. I swapped over to carbon steel cookware. It seasons like cast iron but much smoother. Good for glass top stoves. Great stuff I started with 2 pieces to try and a year later I switched all to Carbon Steel. Stainless steel is crap it does not season and causes too much sticking.

[@cookaburra]

Stainless steel is great for the majority of cooking applications. It's light, does not rust, is inexpensive, cleans up easily and sticking is mostly not a problem. I use it for 95% of cooking. The only issues are for frying eggs and similar stuff. I also do searing in carbon steel as it does a better job with heat delivery across the surface. So there is a balance to be struck and everyone should have stainless steel in their cookware repertoire.

[@flodjod]

of course it does i have seasoned many in my 68 years on this earth .. usally after some fool has used them on too high a heat and stuffed the non stick

[@cookaburra]

@W N That is complete nonsense. Stainless steel is perfect for frying and sauteing. High heat searing also works quite fine. Stainless steel is hugely versatile. It can handle most of the common stove top kitchen cooking needs people have. It is not expensive, does not rust and is light weight. Most people can get along very well with just stainless steel. I use it all the time, as do many people.

[@cookaburra]

Stainless steel is not crap. One cannot make such incorrect generalizations. Most people will do just fine cooking with it in most stove top applications, and if they have to buy one type of cookware, it for sure should be stainless steel.

[@brunojuno6535]

I heat up my stainless steel by using my grandmothers method. Heat your pan . drop one or two drop of water in it , if the water swirls around like Mercury , you’re set and you NEVER have to use all that oil each time .

[@purcelllash7177]

I for one appreciated the video. For the many of you who offered your criticism without any proof maybe you can do a video to prove your method is better, please be my guess.

[@mscotttx]

Seasoning stainless steel is not the same as a lot people think of seasoning cast iron. Here is the proper way to season stainless steel. This has to be done each time you use the pan. Place pan on burner, heat until balls of water bounce around in pan before evaporating. Add whatever oil you will use for cooking. Coat all cooking surfaces. Reduce heat if required and begin cooking. You cannot season a stainless pan like cast iron. The process to season cast iron involves polymerization. It is not an oily surface that gives it its "non stick" capabilities. Oil helps stainless with sticking.

[@cookaburra]

Seasoning is meant to be: getting the pan to a state where the food which normally sticks doesn't. Most stuff doesn't stick to stainless steel, so you don't need to season it. So you don't need to season the stainless steel pan each time you use it. But if you want tor fry eggs, you have to season the pan.

[@franzb69]

this is actually quite a controversial topic. but people don't realize, if you regularly use your pan, stainless or not, they get seasoned anyway. but if it's new or not used all the time, it's still best to season them. some people just don't use their heads.

[@trvlbuggy]

Thank you for the information. We try not to use anything but stainless steel..eggs defeat me. This is a tip I'll share.

[@robertpatterson3321]

Get some canola oil spray and your egg sticking worries will be over!

[@goodgrieflouise3145]

I need to try this on a carbon steel pan. hope it works the same.

[@cookaburra]

My carbon steel pan got seasoned pretty well with salt and potato peels, following the manufacturer's instructions.

[@mmart1nez]

I have a couple of questions. First, did you remove the excess flax seed oil from the pan or did you simply add the olive oil on top of the flax feed oil? 2nd, did you repeat the seasoning process multiple times or only once?

[@cookaburra]

Yes. The excess flax seed oil was washed from the pan with warm water, no soap. The seasoning was done just once.

[@johncalvin5148]

Since when do you have to ‘season’ stainless steel?

[@cookaburra]

Since stainless steel pans were invented.

[@johncalvin5148]

I’ve been a sous chef for 25 years and I’ve never seasoned a stainless steel pan. If you cook with oil the first time, it’s ‘seasoned’

[@cookaburra]

Do do you cook fried eggs at low heat and get no sticking?

[@johncalvin5148]

Cookaburra I always cook eggs in medium high heat for about a minute and then turn heat off and continue cooking with residual pan heat

[@misss685]

Isn't it too much oil just for frying eggs? I like to use silicon brush for applying oil to my pan.

[@cookaburra]

Opinion varies but that is Interesting. Sounds like a reasonable way to optimize oil use. Do you add some oil and then brush it around the pan?

[@BigAl2918]

Should you do a few coats? Let it cool and repeat the process two or three times to get a really good coat?

[@cookaburra]

It is possible. I have not tried that.