With carbon steel if it's well seasoned, there's no guessing involved. However, with stainless steel even if you do the water drop test correctly there's a chance that food can stick; at least in my experience.
I've learnt that metal utensils work much better on metal pans. When you use a silicone or plastic spatula you can't push/scrap along the surface of the pan as the spatula bends and doesn't have a fine edge so it just pushes the top surface of the egg rather than getting between the stuck layer and the pan. Where as with a metal spatula you can shift a stuck egg on stainless or carbon steel without loosing as much egg.
Love these equipment videos! For me, I think having an electric coil stove is a big factor. Since it’s not very responsive compared to gas or induction, I like the more forgiving nature of cast iron (or carbon steel) for pans/skillets.
I bought stainless steel and carbon steel because of your videos :D (cast iron already was in my kitchen)... and I can tell 1 thing : stainless is ok when doing stake and sauce...but carbon steel does all of that, even better, and it is more easy to operate, to clean and its more FUN to cook in it.
Thanks Tom, great video. I have good luck with my SS for eggs and steaks but have been thinking about trying the carbon steel for versatility, (grill and fire-pit cooking).
Hey dude, literally spent hours today watching your videos. I’ve been using non-stick pans at home but a carbon steel at work (chef), I’m looking at the carbon steel ballarini/de buyer or the Tramontina stainless steel 3 ply for home and wondered if you could do a comparison video on which one to go for or at least get your opinion? I completely understand that they have different uses (acidic food vs sauces) but would love to get your opinion on what to use next. I have a cast iron pan at home but honestly don’t use it that much other than the odd steak. Currently swaying towards the stainless but happy for you to change my mind! Thanks again for the content, love what you do, you’ve got a new subscriber!
Do you find that you achieve the Leindenfrost effect at similar temperatures on CS and SS? I've heard 379F is usual, but it seemed much higher (like, 480) in the footage for the CS pan. Also, what would you say are the benefits of heating the pan higher than the target cooking temperature and then lowering. Is it mostly so that you can use some kind of test to make sure it's heated and then adjust? It might be partially due to having an electric stove, but I find that heating high and lowering on CS and especially CI takes longer because of the heat retention. I've figured out through trial and error (largely by melting sugar, making popcorn, and maintaining deep fry temperatures) what setting on my stovetop gets me what heat. So, setting my stovetop to a touch above medium gets me to about 350F. Different pans will take varying amounts of time to reach that temperature, but they won't shoot above.
So, the seasoning isn't really non-sticking, as everybody says? Is it just that the carbon steel has better thermal properties? I would be really interested in knowing the real "stickiness" of each type of cooking surface (seasoned carbon steel, seasoned cast iron, non-stick coating, stainless steel, aluminum, enamel, ceramic, etc) without the Leidenfrost effect to help, if "stickiness" can be objectively measured with a number.
I find stainless steel is the easiest surface for fying and scarmbling eggs. They never stick and the cleanup is so much easier that with carbon steel. When I'm done cooking, I just wash the pan in the sink with a sponge and a bit of dish soap, dry it off and that's it. I don't know where this idea of stainless steel being hard to fry eggs with comes from . I guess it's from people who don't know that you have to really heat the pan, then drop in the oil/butter, and then drop in the eggs.
Seems like pans used just for one egg frying.. what if I need 4 eggs at once ? What it I want to fry full pan of potatoes chips ? Would your science cope with such tasks ?
If i want to make eggs i just use a good quality " Teflon" pan. Super easy to cook and clean. Cooking eggs should not be rocket science. In and out get it done eat clean the pan and life goes on.
Ngl, mad respect for saying the answer early on. I'll watch the full video now
With carbon steel if it's well seasoned, there's no guessing involved. However, with stainless steel even if you do the water drop test correctly there's a chance that food can stick; at least in my experience.
Thanks for sharing!
I've never tried eggs in my SS but I hardly get anything to stick in my SS even when i try to.
Big respect and like for the early answear ,il watch the rest for the nerdy part
Thanks! Hope you enjoy the video
I've learnt that metal utensils work much better on metal pans. When you use a silicone or plastic spatula you can't push/scrap along the surface of the pan as the spatula bends and doesn't have a fine edge so it just pushes the top surface of the egg rather than getting between the stuck layer and the pan. Where as with a metal spatula you can shift a stuck egg on stainless or carbon steel without loosing as much egg.
Love these equipment videos! For me, I think having an electric coil stove is a big factor. Since it’s not very responsive compared to gas or induction, I like the more forgiving nature of cast iron (or carbon steel) for pans/skillets.
That’s an excellent point. Stoves make a big difference. I keep meaning to do a stovetop comparison video
Doing a similar test for searing a steak on cast iron vs stainless (vs cast iron) would be interesting.
Thanks for the suggestion!
I love an egg around 400, gets the crispy edges! Always using carbon steel here, either my thick griddle from ssfirepits or my small pan.
Nothing wrong with that. Crispy eggs are a treat!
I bought stainless steel and carbon steel because of your videos :D (cast iron already was in my kitchen)... and I can tell 1 thing : stainless is ok when doing stake and sauce...but carbon steel does all of that, even better, and it is more easy to operate, to clean and its more FUN to cook in it.
Great to hear!
Thanks Tom, great video. I have good luck with my SS for eggs and steaks but have been thinking about trying the carbon steel for versatility, (grill and fire-pit cooking).
Can’t go wrong with either. Thanks for your support and watching!
Hey dude, literally spent hours today watching your videos. I’ve been using non-stick pans at home but a carbon steel at work (chef), I’m looking at the carbon steel ballarini/de buyer or the Tramontina stainless steel 3 ply for home and wondered if you could do a comparison video on which one to go for or at least get your opinion? I completely understand that they have different uses (acidic food vs sauces) but would love to get your opinion on what to use next. I have a cast iron pan at home but honestly don’t use it that much other than the odd steak. Currently swaying towards the stainless but happy for you to change my mind!
Thanks again for the content, love what you do, you’ve got a new subscriber!
Love my de buyer. Highly recommended. For ss, can’t go wrong with all clad. Thanks for the sub! Cheers
@@tomwadekIf you had to choose one or the other which would you go with?
The de Buyer was great when I was still learning but now, I prefer ss and my All Clad copper core.
@@tomwadek Appreciate that, thank you. Need to look into copper core vs aluminium. Would make for an interesting video when you get the chance.
Thanks for cutting to the chase immediately.
Excellent video.
Thanks Ken!
Do you find that you achieve the Leindenfrost effect at similar temperatures on CS and SS? I've heard 379F is usual, but it seemed much higher (like, 480) in the footage for the CS pan. Also, what would you say are the benefits of heating the pan higher than the target cooking temperature and then lowering. Is it mostly so that you can use some kind of test to make sure it's heated and then adjust? It might be partially due to having an electric stove, but I find that heating high and lowering on CS and especially CI takes longer because of the heat retention. I've figured out through trial and error (largely by melting sugar, making popcorn, and maintaining deep fry temperatures) what setting on my stovetop gets me what heat. So, setting my stovetop to a touch above medium gets me to about 350F. Different pans will take varying amounts of time to reach that temperature, but they won't shoot above.
So, the seasoning isn't really non-sticking, as everybody says? Is it just that the carbon steel has better thermal properties? I would be really interested in knowing the real "stickiness" of each type of cooking surface (seasoned carbon steel, seasoned cast iron, non-stick coating, stainless steel, aluminum, enamel, ceramic, etc) without the Leidenfrost effect to help, if "stickiness" can be objectively measured with a number.
Thank you, that would be an interesting video. I’ll look into it.
Thank you so much, this helped me so much! 😊🙏
Well explain and well done, realy liket it
Thank you. I’m glad you enjoyed the video
I find stainless steel is the easiest surface for fying and scarmbling eggs. They never stick and the cleanup is so much easier that with carbon steel. When I'm done cooking, I just wash the pan in the sink with a sponge and a bit of dish soap, dry it off and that's it.
I don't know where this idea of stainless steel being hard to fry eggs with comes from . I guess it's from people who don't know that you have to really heat the pan, then drop in the oil/butter, and then drop in the eggs.
I’m glad your enjoying the ss. What you describe is exactly what I do
I prefer stainless steel for eggs. But sometimes I use a stick less pan. I mostly use that pan when I’m making something with tortillas.
Thanks for commenting!
Great info, Tom! Question: were the eggs cold when you added them to the pans, or did you let them come to room temperature first?
They sat about 10 mins out due to filming but they usually go straight in
Seems like pans used just for one egg frying.. what if I need 4 eggs at once ? What it I want to fry full pan of potatoes chips ? Would your science cope with such tasks ?
Yes
Well done Tom.
Thanks Kevin!
Stainless steel is for professionals and carbon steel for those learning.
If i want to make eggs i just use a good quality " Teflon" pan. Super easy to cook and clean. Cooking eggs should not be rocket science. In and out get it done eat clean the pan and life goes on.
What exactly is a "good quality teflon pan"? They're all disposable.
Eeewwww Teflon !