Using Stainless Steel Pans | High & Low Heat Cooking

Throughout my 11 years of cooking and using Stainless Steel I’m sharing with you the two best methods I have found to successfully use Stainless Steel for every type of cooking
Get the Stainless Steel Pans I use here⬇️⬇️
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Method 1 is called the The Leidenfrost Effect and this effect is a physical phenomenon and happens when the surface is much hotter than the boiling point of the liquid the liquid will vaporise which results in a layer of steam and this stem keeps the surface and the liquid physically separate. same thing that happens to those water droplets happens when you add food to heated oil, the oil will cause a steam to develop and This steam layer will help prevent direct contact between the pan’s surface and the food.
Method 2 is for cooking at lower temperatures. Stainless Steel has pores within the steel which open up as the pan heats, we are using a type of oil such as butter or olive oil which fill in all the cracks and crevices that open during the pans rising in temperature to prevent the food from being able to seep in
My aim is to help people become more confident in the kitchen, I have been posting on Instagram and TikTok for the past year and amassed over 350k followers and over 250 million views in under a year. I get asked all the time for longer demonstrations on my recipes, cooking techniques and tutorials. I will now be posting on KZbin for longer content, so please support and subscribe to learn how to become a better home cook
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#stainlesssteel #leidenfrosteffect #howto #cookinghacks #cookingbasics #food #homecook #cookingscience #science #facts #foodie #chef

[@Letseat_uk]

Check out my new video on “Everything You Need To Know About Stainless Steel!” ⬇️⬇️⬇️ kzbin.info/www/bejne/sKPZZ4FroL6Zd80si=EvDLjPo9x_ZJeax3

[@flappyfloppy3048]

How do you cook salmon with crispy skin on stainless steel I can't get it right, also great video

[@cookingwithshouqiahussain4479]

@@Letseat_uk 💞💕❤️💐🌹💝💖🤲🏻🇵🇰

[@fishwhistle9666]

I like that this didn't take 25 minutes to explain. Good one.

[@VonHeisenbergOG]

Chef of 25 years here. Great methods, and I used the 1st method throughout the early parts of my career. But you can speed up the process. Turn the heat up to high until the pan gets very hot. Pull the pan off the heat. Put in oil, clarified butter, ghee, etc. Put your food in. Turn heat down. Depending on what you're cooking, and your heat source, you'll have to experiment with the heat level. Start with medium. Put pan back on the heat and finish cooking. It's a speedier way to do the 1st method.

[@HuyNguyen-jl7go]

What exactly do you cook mr Heisenberg 😂

[@andreasmeier6605]

​@@HuyNguyen-jl7go😂

[@KingsMom831]

@@HuyNguyen-jl7go😂😂😂 👨‍🔬

[@carloalison]

Agree on this

[@VonHeisenbergOG]

@@HuyNguyen-jl7go 😆😆😆 Not the crystallized blue stuff 😉

[@messerschmitt3725]

THANK YOU for not making a 3-4 hours video AND, without crappy music, THANK YOU.

[@Creezybee]

Chef of 47 years here. For 23 years I’ve been cooking eggs for the most famous hotels around the world. The secret for the best eggs is in the mid heat and the pan LID. Put your eggs inside the pan and immediately cover with the lid. Cook until yellow-ish orange color of the yolk. Move aside and rest for 20-30 seconds with the lid on.

[@MrLazzki14]

This was the most concise explanation of these methods but also the easiest one I have found to understand. I had not reallly understood the low heat cooking until this explanation.

[@PhilTruthborne]

As someone currently looking into transitioning to stainless steel this is _insanely_ helpful

[@snek8393]

*Switching

[@ivanlawrence2]

Do it! I was a big proponent of teflon back in the day... I was so tired of the surfaces getting damaged and when when something did stick you couldn't really scrape it. So now with stainless if it does stick just get a metal spatula (I like the flexible fish turners) and scrape it off! they are bullet proof!

[@user-vc5rp7nf8f]

It’s worth it. I switched 5-6 years ago and it’s been good. Get a high quality one and it’ll last forever. Once you get the hang of seasoning the pan, it’s great. I have a small one for eggs and a larger one for meats, rice, etc

[@ivanlawrence2]

@ I’d say even if you can’t afford a quality get what you can afford. I got a 6” as my starter and mated the handle for about three years, I just bit a set of three for $45 on sale and could not be happier!

[@ThaDenz69]

What do you use to scrub it? Can we actually use wire wool scrubbing pads?!

[@billmarshall8438]

Great post. I've seen others take ten minutes presenting the same information.

[@Letseat_uk]

Appreciate it 🙏

[@Gepstra]

Please link them so I can label them as "others".

[@Garyguygax]

That was eloquent, concise and informative.

[@Letseat_uk]

Thank you 🙏

[@riverland22]

I looked at the time... 3 minutes or so...and thought OK I can do that 😝.

[@C.kitchenactivities]

Because it's narrated by a Brit😊

[@kelpkelp5252]

Except for "discard of" instead of just "discard" and "anythink".

[@socallars3748]

Thank you for explaining these methods without occupying 30 minutes of my time! Well done. I'm not a big fan of super crunchy fried eggs so I use a carbon steel pan. It provides good non-stick performance without the crunch and doesn't require too much oil. I'd use method two, but I REALLY don't want to use that much butter or oil. Still, everybody should know the techniques you're demonstrating here. I enjoy stainless, carbon steel and cast iron in my kitchen and all three have their strengths and weaknesses. The goal is to eliminate non-stick pans and I'm pretty much there.

[@楠-u4z]

Thank you! You're the first person I saw who was able to cook with a stainless steel pan without the sticky mess.

[@mariebo7491]

Thank you for sharing method 2! I kept finding method 1 everywhere and since I use real butter, no oils, just was not working. Was going to give up. Really happy to find this 😊

[@regress-c3t]

Brilliant video. I knew about the first method, but not the second - thanks. It's also possible to season a stainless steel pan. I have one I use for fish, and I treat it just like a cast iron skillet. I never wash it with soap, I just wipe it with kitchen paper and if it needs more I add a little salt. Over time it has become non stick and I can fry skin-side-down fish in it without sticking. It still looks clean and shiny. I do make sure it's well heated before putting fish in it, so maybe it's kind of a combination of both methods you show in your video. :)

[@0farmerjohn0]

The 12 year old $20 wok i bought from the Asian supermarket can cook anything without sticking. It's properly seasoned and it's on its 7th handle. The uncle at the sane supermarket replaces it for me for free when I do my shopping. 😂 It can stir fry, deep fry, makes soup, slow cook, toast bread and steam. I haven't tried but it can probably bake a cake too! 😂

[@samidjeffrey]

We doing the same. And we love it Best buy ever 😂

[@niko1even]

I have a wok in addition to my other stainless steel cookware. Some things are better suited for woks, such as stir frying and frying eggs. I simply like to have other pieces of cookware because it's enjoyable to use purpose-made cookware for... well... their purposes! I like using a skillet fry and sear meat. I like using a saucier to make pastry cream, hot chocolate, sauces, and soup. I like using my saute pan to deep fry and make pasta dishes. I like to use my Dutch oven to bake beautiful loaves of bread and delicious braises. When you use the things that are designed specifically for their purposes, it's a wonderfully fun experience.

[@fabribeijing]

I use a wok myself for a lot of stuff (including french fries) and I agree it's great but sometimes a flat surface could be preferable. My 2 cents

[@0farmerjohn0]

@ you can get a wok with a flat surface for stove top cooking. Just ask at the store.😁

[@niko1even]

@@0farmerjohn0 In my opinion, those are not woks. It's harder to do certain things on a flat bottom wok than a round bottom wok. I think it's better to get a powerful butane burner and a round bottom wok if one doesn't have a gas burner.

[@jamesleegte]

Infrared laser temperature gun is my method for both my stainless steel and my cast iron pans. Each protein requires different heats, my beef steaks love to be in a super hot smoking pan and my eggs like a warm and toasty pan. Each protein has their own temp sweet spot and we all have our preferences on how crispy we want our proteins. My advice is practise and get your temps written down for each protein, so that you are always consistent and get your food cooked the way you like it!

[@Letseat_uk]

I’ve never used a temp gun before, but I’ve heard it’s a great way for SS. What temp would you use for steaks?

[@jamesleegte]

@@Letseat_ukonce the oil heats up to 500 to 525F ( dependent on the cut and if there’s a bone )get that beef steak in there. For chicken, lamb and pork I use 400 to 425F again dependent on which cut you are using. Exact same temps for my cast iron pans and griddles too. Eggs and fish I don’t use a gun, because I just wait for the bead test to work, pop the oil in, swish it about away from flame for about ten seconds or so reduce heat and pop the egg and fish in the pan.

[@user-ir7qs3oe9e]

​@@jamesleegte dude, 500/525f? thats beyond smoking point for most oils.. the fumes and the burnt oil cant be good for you

[@kevinmello9149]

specifically with eggs using the low heat method, we tried out something we saw another youtube chef do and it works really well. To make sure the egg white cooks through without over crisping, after cracking the egg into the pan, use your spatula to break the membrane of the egg white and let it spread out. This makes the center off the egg thinner and cook more evenly. So far it works well for us

[@Mar-enfrance]

Short, sweet, effective video. Thanks a ton! 😊

[@Letseat_uk]

You're welcome! 🙏

[@jmackinjersey1]

Thanks for this video. I've recently thrown out my forever chem cookware and gone full on SS. But there is a learning curve, so naturally I came to the goog and have seen either low heat or 450/steam ride water drops. I was getting confused, because when I tried the low heat, my eggs still stuck. But you explained both methods better than anyone else has.

[@Letseat_uk]

Glad it was helpful! I have uploaded a video which goes through everything you need to know about stainless steel. Check it out 👍

[@Nolacon-j4o]

I've had a pair of 10" All-clad stainless steel pans going on 35 years now and they are the best fry pans, period.

[@ramune64]

I upgraded to stainless steel recently. I figured out the methods above by accident, just trial and error. I cook a lot of eggs. It's great to have a name for the hot pan phenomenon, I was calling it "roll-y water" lol

[@DanielSalisbury]

Thank you so much for this tutorial - I binned my non-stick pans and invested in some very nice Samuel Groves stainless alternatives but have been struggling with food sticking, especially fried eggs!! I once accidently overheated the oiled pan and was surprised when the egg cooked perfectly without sticking, but it felt like better luck than judgement - now I know better, although I do generally use the 'slow' method, much to my wife's frustration!! Thanks again! Daniel, York - UK

[@learnthis4486]

Absolutely fantastic. Thank you for saving my Stainless steel pans. Many thanks for this wonderful video.

[@_onesimpleidea]

Similar to other commenters, after a lifetime of using non-stick Teflon pans and stainless steel, my best method of cooking now is leave the stainless steel pan on the shelf, and use a ceramic frying pan. Absolutely the best pan I have ever used, in every way related to cooking.

[@CoolJay77]

Method 1 is standard. I've learned something from Asian cooking, heat the pan, add some high smoke point oil to the hot pan, wait till it starts smoking, swirl, turn off flame, dump the oil, let the pan cool some for couple minutes, turn on flame to medium low, add desired cooking oil and cook. I find this to work better than method 1, for some applications such as omelets. Many Asian chefs do something similar but with chopped green onions instead of plain oil. The technique is borrowed from cooking in woks, but it works on stainless steel pans as well. EDIT: I have done French Omelettes using this method but cooking at lower temperature in the style of Jacques Pepin with use of fork. I will try French Omelette with your 2nd Method.

[@Letseat_uk]

Interesting, yes I’ve heated up the pan added oil and then turned heat off, I do find that is an effective method too. Let me know how you get on with the low heat method 👍

[@CoolJay77]

@@Letseat_uk I've tried the low heat method with olive oil. It did stick a little, I reckon butter will work better. Yours was 100% nonstick. I live in USA, our eggs are refrigerated, had to get them to room temperature so they don't stick. However, I can use cold eggs on low temperature pan if I spray with cooking oil before adding any other oil if at all desired. It must be due to Lecithin in the sprays. The oil inside is Canola (Rapeseed) , but Canola oil from the bottle does not have the same effect.

[@morrismonet3554]

@@CoolJay77 Butter always works better than oil for eggs since it has water already in it.

[@CoolJay77]

@@morrismonet3554 I've done follow up three experiments. a. Used butter on low heat, worked just like in the video. b. Repeated the olive oil experiment on low heat, but this time I used a square paper towel to rub the oil on the pan for a minute on low heat, then swirled the oil, there was still a small amount of sticking. c. I have put rapeseed/canola oil on high heat till it smoked, dumped the oil, waited for the pan to cool down significantly, added olive oil and cooked on low heat, the egg glided like hockey puck. I can get a similar result using cooking spray oil, but I wanted to experiment.

[@morrismonet3554]

@@CoolJay77 If you want to experiment, get rid of the stainless and step up to carbon steel or cast iron like most really good cooks. LOL

[@DavesaysHi]

When the stainless steel pan is warm I add oil and use a folded paper towel to smear it everywhere OR fill in those micro abrasions with a spray including the sides with canola or grapeseed oil then add oil or butter and nothing EVER sticks. Pro tip: clean the pan while it's hot with a scrub wet sponge (the wet sponge will protect you from the heat) and it easily 100% cleans in a few seconds. If you let the pan cool those same micro abrasions will lock in the residue and it'll be really hard to get 100% clean.

[@sdewey4152]

Yup and when cleaned i stick it back on the heat till all the moisture has gone and give it a quick wipe around with a paper towel just incase of any potential residue...oil is a pain to clean cold.

[@AuntyJack123]

Oh my gawd I've come back to comment about your second method. I already use the first method for scrambled eggs with tallow and it works well. Now I have tried that second low temperature method with fried eggs. Plenty of butter swirled and twirled exactly as you showed and.... tada perfect fried eggs. Less spatter too. I'm really pleased and it's the first time I've seen this second method after watching a gazzilion videos about the mecury method for non stick on stainless steel 😊 A huge thank you

[@Letseat_uk]

Glad you found it useful! ☺️

[@paulbraga4460]

😇must try this now that you saw your comment...blessings

[@VladyslavChapiuk]

Can't imagine doing scrambled eggs or french omelette on that type of heat (first method). Your butter will burn and become brown instantly. Then yolk will skip scrambled eggs state and move super fast to dry omelette type. Can you share your secret please?

[@AuntyJack123]

@@VladyslavChapiuk use lard or tallow and turn the heat down once the fat goes in.

[@RNWhite-nv6qb]

@@VladyslavChapiukI use the first method for French omelettes 4-5 times a week. 3 eggs beaten with salt and 2 tablespoons milk, 8” stainless pan, preheat on medium till leidenfrost effect (mercury ball test), turn to medium low, add 1 tablespoon butter and coat entire pan (butter may brown slightly, this is ok). Once butter has stopped foaming add your eggs and gently push keeping curds small. When mostly cooked, turn off heat. When all is set, fold, and plate.

[@ralanham76]

This is great info. I use a combo I heat the pan on medium so it's All heated up then add a touch of butter and turn it down and start cooking.

[@francescaciet8562]

Method 2 is by far my favourite, I find it easier and not risky

[@guxit]

I don't see it as a "method" it's just "put fat in pan, then food." The whole problem is that this usually leads to food sticking.

[@rollforever85]

@@guxit so you could consider this method 2 to not let it stick 😉

[@RavinDave-theOriginal]

This was actually quite helpful. I have a nice set of hefty stainless steel cookery and have been gravitating toward cast iron, figuring if I'm gonna spend so much clean-up time, I'll at least get a good even heat out of it. This helps!

[@Letseat_uk]

Glad it helped!

[@ohcean5]

THANK YOU for the low heat cooking method! The first one was cooking the bottom of my eggs way too fast. I prefer the second.

[@dkruitz]

Cast iron and stainless are our 2 go to pans now. For stainless, get some barkeepers friend, it will bring it back to like new every time.

[@HappyGuy11]

I'm using cast iron for everything except acidic sauces and all the meats that I prefer with a crust. Cast iron is ok for a fried hamburger or pork sausage patty, but the protein sometimes messes with my perfectly seasoned cast iron skillets. I find I'm more comfortable cooking those kinds of meats in a stainless steel skillet, because it works fine and the resulting stuck-on crust in the stainless skillet is easily "deglazed" by heating some water and a little dish soap in it to 130 degrees F or so. Clean-up is so simple that, for both the acidic sauces and the sticky meats, I'd rather use stainless, because there is less wear and tear on the seasoning in the cast iron. Where cast iron really shines (in my opinion) is for making delicate (no crust) fried eggs, because once it's well seasoned, it's reliably non-stick.

[@rinoamoruso5760]

Tell me about bacon splashing on the sides please

[@dickjohnson5025]

@@HappyGuy11. I use cast iron for ribeyes, pork chops, short ribs etc. And I scrape 3:32 my pans each time and rinse with water. I have highly polished cast iron, a couple butterpat’s and smithey. Both can be easily cleaned with soap and water.

[@matthewcons7786]

Ive always use method 1 but will give the other a try. Many thanks

[@dc5duben96]

you know ur stuff nice👍 i can tell by the color of the yolk those are organic pasture raised eggs

[@zl7289]

The second one is new to me. Thanks. Though I doubt it will make me consume more oil than I expected 😅

[@JanRoman119]

Heat up in advance. If after searing the food sticks, take it off the burner and wait. 0:12

[@flowjoe100]

Superb. I've seen this demonstrated a lot but never with such clear instructions. Nice one 👍🏻

[@TheSpoovy]

Very interesting. I use carbon steel pans exclusively, have done for years, but I might try SS now.

[@mrinfinity333]

Woah! People always talk about the leidenfrost effect with stainless steel, but I've never seem the 2nd thing mentioned anywhere! Thanks a lot, was worried id have to get a separate pan for eggs since i love them soft!

[@gaspumprepairservice7009]

We had ceased with stainless skillet in favor a cast iron. Might give another go with this info - thx. ✌️

[@MsCrissell]

Same here!😄

[@kraxkill4747]

I use stainless steel pans as backup if all my cast irons are somehow in use. They’re non stick naturally, have great heat distribution and retention, sear great steaks and can be easily thrown in the hottest of ovens, bbq or the smoker if you need to get fancy.

[@bpdynasty9265]

Oh this is a great video! Thanks for sharing! I’ve been moving away from non stick pots and pans and start to invest in stainless steel, love the stainless steel pan that I have but it’s good to know how to optimize its cooking abilities with these small tricks. Thank you!

[@Letseat_uk]

Glad it was helpful! ☺️

[@Letseat_uk]

You might find my new video helpful, which goes through everything you need to know about SS 👍

[@bpdynasty9265]

@@Letseat_uk will check it out!

[@Rick9482]

Nice clarifying video instruction that many cooks misinterpret. I put my SS pan aside cause it was a bit too big for my induction unit. I subscribed!

[@Letseat_uk]

Glad it was helpful! 👍

[@ScottP384]

Tried both methods and they work great! Thanks very much 🙏

[@Letseat_uk]

You're welcome!

[@leerobs1118]

Hi from South Africa. You the man😂🎉😂🎉 to flip a sunny side up egg. Fabulous never seen that done in 50 years❤❤❤

[@brentonkelly3780]

well done, thanks for sharing that. I've always struggled with SS frypans.

[@PanBubbles]

Nice Pan Bubbles!!! I Love this method!! Thanks for showing multiple ways of cooking the egg with out it sticking!! I am beginning to love cooking on stainless steel! 0:49

[@jezinperth1]

That is really great to know. All this time I only thought that you needed to cook with high heat. I still don’t know at what temperature food sticks, it’s not high or low so must be in between.

[@fabribeijing]

Thanks for your tips, quite useful since I mainly use a stainless pan for my daily cooking (aside from a chinese wok). I already knew above technique but I appreciate the useful details you added.

[@christophermccutcheon2143]

A good way to know if the oil is ready is when it starts smoking (not burning and about to combust). Different oils have different smoking points, but generally if you put the oil in and spread it around and you start to see smoke, it's about ready to cook with. I find butter a bit of a chore for high heat. Cos it either burns or you need a lot of it to stop it from burning. So I think oil is better for higher temperatures. Use olive or avocado oil as these oils are actually healthy, whereas vegetable oils are not. I think olive is cheaper and easier to find than avocado. I use butter for lower-temp stuff though cos it's just tasty.

[@fishbone9159]

I knew about the first method but I didn't use it for eggs because it's too much effort imo and I don't always want them crispy. Gonna try the second method. Hope it works out for me. Would be a game changer if it does!

[@Unfolding_Story]

Nice one, thanks for this video. I've just found a stainless steel pan and was having trouble with food sticking, I'll be sure to try some of these methods.

[@hennesseyme9112]

Nice flip! Thanks for the vid. I never use SS since it sticks, but maybe I should give it a retry.

[@Lore5302]

I'm Italian, and i often cook eggs: "occhio di bue" (like the one in the video) or "strapazzato" (crumbled). Add a little oil to the pan, the egg and the lid. Turn on the heat and after a few minutes it's ready. It doesn't burn and it doesn't stick.

[@meinhendl]

what a great and helpful video . thank you very much!

[@Nesterou]

Wow 😮 I'm flabbergasted. I was starting to consider transitioning to cast iron ones, but this is quite cumbersome, so I was like "welp, cancer it is". I hope it works just as well with induction! I have just one stainless steel pot, I'll try before getting all stainless 🥹🥹

[@youtubenutzer5482]

I also began with a set of SS pots and noticed how easy it was frying with them. After that I added some high class SS pans because they will last for decades and in the end being cheaper than replacing non sticking pans yearly. Cast iron is not dishwasher safe!

[@Nesterou]

​@@youtubenutzer5482 indeed! I don't really use it anyway. I generally wash my pans straight after using them, taking advantage of the heat to have hot water without even using it from the tap. I cooked a steak today. Some green beans. It worked. Thanks for the advice, didn't know high class SS existed!

[@reviewatrandom]

I have only stainless and cast iron pans. I use the low heat method, but I'm going to try the high heat method

[@JulieNoel-td3nl]

Thank you! I've been trying to fry eggs too low!

[@agabrielhegartygaby9203]

Best and most useful video yet - just got a really good stainless-copper pan....

[@kzhemh]

I think he meant 45 seconds not minutes. Who would heat a pan for 45 minutes?!

[@cookingwithshouqiahussain4479]

Very good 👍🏻 and I appreciate you are your cooking skill Weldon. Keep it up and Allah bless you and your family and friends ❤️❤️

[@PatrikLundh]

Awrsome tips. Did not know of method #2. Will try it out!👍 Thanks!

[@samburrell3288]

Good video, also important to note and buy a good quality stainless steel pan as they will be less sticky also than the cheap ones. Yours looks a good brand, I have WMF and Fissler ones both made in Germany, very good, I had a cheap WMF made in China one before and it was more sticky and harder to clean. Use beef dripping to fry eggs in, game changer, taste so much nicer than olive oil or any other oil. Butter is great but it burns fast, ghee is good, I use ghee for my steaks, game changer

[@winniekong4506]

You can only get what you have paid for. There are also good quality cookware made in China. They are also fantastic, but one has to pay more for it though.

[@samburrell3288]

@@winniekong4506 if i'm paying a lot of money i'm not going to choose to buy a chinese brand or something made in China. For more money i'd rather get something made in Germany which is what I got. Demeyere made in Belgium are also excellent, considered best in the market

[@ferfernando950]

This kind of concise and educating videos are subscriber magnets. New subscriber here. Congratulations!

[@faraway7696]

Didn‘t know tip nr.2! Thanks. I can confirm tip nr.1. I’m not using non-stick pans anymore for a few ys now.

[@victordashmohapatra3546]

heat the pan empty does make sure there is no residue water 💦 that avoids oil splatter accidents.. pour oil, swirl it and bring to near smoking hot, turn off the heat.. add ur food and cover the lid.. this way the food never sticks and countertop stays clean 🎉

[@natekong3596]

I use my stainless steel like my steel wok. Heat the pan until very hot, add some oil, coat the pan quickly with oil, remove most oil, add a little more room temperature oil and start cooking. My food never sticks.

[@MoCo_316]

Those egg yolks tho! Bright orange and gorgeous!

[@Verhoh]

yess fully correct. I call it spot seasoning...

[@86Corvus]

Oil the pan and crack in all eggs, after a minute or two when the bottom isnt raw add a splash of water and cover to Steam the top. If timed correctly the botton should be fried and easy to separate and the top cooked.

[@j.z.3299]

We use similar technique as method 1 while cooking Chinese food with wok.

[@dalemilner7589]

Yes, this does work, and it is explained well😊

[@onlytruth4me915]

Excellent tips thank you for sharing.

[@RKMusou]

Right to the point, and very helpful, thanks!

[@doughosig6798]

many year's ago, Jeff Smith, aka: "The Frugal Gourmet" always said this line; "hot pan, cold oil-food no stick to pan"

[@tvtv-s2j]

quick and informative 👌

[@TheBitcoinExperience]

The egg yolk looks soooo good

[@PetrKillerwhale]

After near being ready, just close the pan and put it on the cold surface. 2-3 minutes is enough to make dish absolutely ready and release dish from the pan. For fried eggs, I use low temperature with mix butter and oil.

[@Livoirienyvoitrien]

I have this problem of good freakin‘ sticking. And I just don’t trust non-stick pans one bit. I get a used kitchen on Saturday and am thrilled to see where this is going. Noice vid❣️

[@Letseat_uk]

Check out my new video, which goes through everything you need to know about SS 👍

[@phildunn3195]

Keeping it very clean using steel wool helps a lot.

[@spikemcnock8310]

A good informative video, thank you.

[@thelazycookslab]

Great tips!

[@henricolens]

For eggs, I’ll use your second low-heat method, but I usually add a few drops of water just before I put on the lid, leave the heat on for 30 seconds and then turn it off and wait 3-4 minutes. Adding the water poaches the egg without cooking it right right through.

[@maxanderson9692]

Great video loved it, but im confused i thought the whole point of the first method in getting the pan hot enough was so activate the pans non stick properties so how does the sexond method not stick despite you not getting the pan hot enough to where you get the mercury ball effect?

[@jamesbarry9147]

Brilliant video. Clear and concise

[@ericvandruten]

Well THAT'll be worth looking into! 👍

[@_koschwarz]

Wow. This is what I needed.

[@Azureght]

How to stir fry meat coated in corn starch ? Please demonstrate

[@stacybrown6546]

Awesome! I needed this! Thank You!

[@HappyGuy11]

The egg you cooked with Method 2 is just what I'm aiming for. I have no problem at all doing it with a cast iron skillet, but haven't been able to make it work with stainless. I can see, by the color or the butter and how slow the egg cooks, that this is happening at a very low temperature (maybe in the low 200F range). How about you or one of your viewers shooting it with your infrared temp gun and letting us know what the surface temperature of the pan is? You have to do this will the butter or oil in the pan, because the emissivity of the bare stainless skillet is too low and will give an incorrect reading. This is something that was apparent as soon as I moved measuring temperatures in cast iron skillets to stainless steel. Anyone reading this is welcome to weigh in on the proper surface temperature for cooking delicate fried eggs in a stainless skillet.

[@leowillwin2482]

Interesting how experimenting and through much trial and error I seem to of slipped into the latter way of cooking. I almost exclusively cook with olive which means playing dangerous game that if done wrong will set my fire alarm off and done worse will start a fire. I do believe cooking with olive oil is the way to go for my health goals and the extra time is worth it. Also I find that when cooking some foods that don’t need to get too hot like scrambled eggs or salmon you can actually retain some of that peppery flavour from the EVOO which is just delicious btw

[@randybowman]

I cook with olive oil and the first method. I find that if I get the pan very hot then add oil and immediately put the egg or what have you in then it doesn't smoke a ton if I'm using the smallest pan possible for the things I'm cooking.

[@MollyNguyen-mp2ji]

Haha cute bubbles😍

[@mennolijkendijk1655]

I will try a stainless steel pan,now I ‘v seen this.I now use cast iron pans of le Creuset.

[@Katrina-z1c]

Love stainless steel. Makes a better tasting food now I got some way to use from you I could make the foods I want.

[@sabicapk]

Very helpful. Thankyou so much

[@Dina52328]

My method is to put my stainless cookware away (out of frustration) and forget about it LOL 😄 in any event, thanks for the tips.

[@JPFalcononor]

I use a thermal gun to check the temp of the pan as it heats up. When the surface reaches about 330F then I add the fat. Thermal guns are not expensive and takes out the guess work.

[@whoknows8223]

Me too brother. Use it for teas too so I know when I can add lemon or honey (never add hot or all nutrients die)

[@LambooSanOD]

Хорошо, и доступно рассказано. Спасибо!

[@kairosragasa]

I'm convinced he made this tutorial just to show off his egg flipping skills. 👌

[@teamjohnson88]

Thank you so much, sir. I just purchased my first set of SS and I've ruined so many eggs. I wasn't letting it cook fully before flipping it and I think my heat was too high.

[@Letseat_uk]

Welcome to the Stainless Steel crew! Check out my latest video which shows you everything you need to know about stainless steel cookware. Enjoy 👍

[@anamnesiser]

Great tutorial. Yep, it doesn't take much digging to realize that teflon is is some really dodgy stuff! ☠️🤫

[@evelynacostajerez765]

Thanks for the information ❤