@@romeocano1919 After a long time mindlessly using teflon pans, and then cast iron as well, I got a good stainless. How I love to scrub that thing with abandon!
Oh yeah. Probably the biggest reason that many don't use it. Luckily we don't have fancy smoke alarms round these parts. But hey, what are you willing to do for that steak?@@magne6049
Professional chef here. Please don't do this. Pans are seasoned because they are porous. Stainless Steel is not a porous metal. You're just going to have a dirty pan with oil that will go rancid on it. You made a good video but your content is lacking.
@@johnf5068 you don’t season a stainless steel pan… you just need to get the oil hot enough that stuff won’t stick. I’ve been using stainless steel pans for years.
@@Butter_bread_ It isn't mentioned but a lot depends on the quality of oil used. I have non-stick pan with non-toxic ceramic coating and when I use cheap sunflower or rapeseed oil, same oil my mother used for many years, then I can get eggs to stick to the pan. But with better quality oil (doesn't even have to be olive oil) I can add eggs even to cold oil and it won't stick to the pan at all.
Not true. Never never never cook with Teflon if you have birds present, they will all be killed by the fumes at normal oven temperatures. Whether it will harm humans is still debatable but... Why risk it.
It can put off fumes lethal to birds at about 280C and it decomposes at 350C. It can't even get to 2000C. While you generally won't get it to those temperatures it is possible.
The comment I was looking for. I use iron cast to cook. I have teflon pans but use them for quick stuff like eggs, and what I don't like about them is having to be extra careful in not scratching it I prefer the iron cast for meat and when I want to use metal tools, like a fork to turn the meat upside down
The creator is about as dense as they come; coconut oil isn't good for polymerization, you can absolutely wash a truly seasoned pan with soap (unlike his, because he's just discovered "ungabunga oil make thing egg no stick"), and there's zero reason to do this because you can just buy a carbon steel or cast iron pan if you want a pan that will actually take on seasoning perfectly.
Coconut oil doesn't have a high smoke point at all. It's better to use flaxseed or avocado oil. Idk what he was thinking. And like eulogy said you can use cast iron. The point of stainless steel is it doesn't rust easily.
Stainless is easy enough to cook with if you know how to manage the heat properly but if you want an effortless non stick experience then go cast iron or normal steel. Stainless steel doesn't season properly because it's "stainless". The reason seasoning works is because the polymer made when heating the fat bonds to the metal you're seasoning. This prevents any food being cooked from bonding to the metal, because there's something in-between the metal and food. That bond doesn't work very well on stainless because stainless is quite stable and unreactive, unlike iron or steel. That's the same reason it doesn't need to be seasoned. It's stable and unreactive, so food won't stick nearly as easily as it will on iron or steel. As mentioned earlier, as long as you manage the heat well and preheat the pan and fats used on stainless, you will have no problem with anything sticking more than necessary. But one of the advantages of stainless is that food sticks a bit. It allows you to make something called "fond". Great for sauces and soups. That's why you should have all three kinds of iron pans, they all have very distinct use profiles. Cast iron: non stick (if seasoned), very uniform heat, good for oven cooking. Steel: essentially a lighter version of cast iron, has less uniform heat because it's thinner and lighter but is easier to use because of it. Stainless steel: also light and doesn't need seasoning, allows for creating a lot of fond, very good for sauce and soup based dishes.
There is actually no such thing as "seasoning stainless steel". The structure of the material is different from cast iron, so the reaction between the oil and the pan differs.
Yes seasoning stainless steel is pretty useless and all your effort disappears on wash, you actually don't need to season it though because it's already non-stick you just need to warm it up properly
Heat the pan, and put cold oil quickly coat the pan with it, remove excess and do whatever you want to with. Do this if you a don't wanna season the pan or afraid of washing of the seasoning. Hot Pan + Cold Oil = Prevents Sticking, its a method used by chinese chefs.
The oil goes through a chemical process at high heat and stops being an oil basically. It becomes almost like a plastic polymer. You can and should wash it with soap. Soap cannot remove the seasoning, as soap removes oils, but the seasoning stopped being an oil so it's impossible to remove it like that. If you can, you seasoned it wrong and it's most likely too thick. You should basically wipe a pan multiple times when seasoning to have the thinnest seasoning possible. People baby cast iron and carbon steel too much and don't know what they're doing. Non stick is about the cooking surface being flat and at the correct temperature. If you have cast iron from Lodge for instance, grind the surface down until it's smooth.
I love how everyone on the internet is suddenly acting like this is something new. It used to simply be known as "seasoning" a pan and was something all smart cooks did anytime they bought a new pan. Works with basically any material but is required for any kind of cast iron it you want to stop it from rusting.
@@rickybobby5153 He is probably wrong about the toxic fumes too. That is old advice about PTFEs, which haven't been used in non-stick pans for a while now.
@@zwatchxd9175 I could have been more accurate. Before 2013 Teflon pans used PFOA to bind PTFE for the non stick surface, and the PFOA's were the most hazardous part of overheating a Teflon pan. Most non stick pans today are a mix of PFOA free non-stick and 'infused ceramic'.
I actually had to do research about this once, but yes, nonstick pans come with chemicals that won't harm you as much as you might think, and also called PFAS (well mainly)
Ninja, like Hexclad and a few others is definitely a premium brand, so the quality level is no surprise. But it’s so nice to see their quality items replacing the widely distributed low to mediocre brands of kitchen products that used to be the norm in the not-too-distant past!!
Best way to make sure what you're cooking won't stick is to hit up your stainless pan and throw droplets of water, if the water evaporates quickly then it's not ready, keep dropping droplets of water until you see the water kind of rolls instead of quickly evaporating.
And they take more than 350 degrees celcius to melt and more than a 1000 degrees to release any toxic fumes. Gas burners heat up pans ranging from 177 to 232 degrees. So he was spreading misinformation.
@@brothergunns5055you are spreading misinformation... The coating is made with a PFAS, it's what makes it dangerous. Those Teflon coatings used to be made with a PFAS, but it got proved as cancerous so it got banned. Nowadays they just switched to a very similar PFAS (just a derivative of the old one) that recently also got proved as cancerous. The thing is the coating usually works for no longer than 2-3 years, but the materials in it are eternal so why does it not work ? Because the coating fkn comes off, and where tf do you think it goes ? In your body and it stays there forever. Now you understand ? The new ones were about to get banned in EU, but one of the biggest brands of these pans Tefal's employees protested as they could go bankrupt...So they only banned them in clothes and stuff
You only really need seasoning for cast iron, stainless steel and other “shiny” metal pans just need to have the heat be turned up really high, to the point where if you splash some very small water droplets they will start moving and not stay in one place and boil
And I'll actually add copper pans are meant for low temperature use only and typically you're not going to be using oil in them. Typically copper is only really used for chocolate and a few other lower temperature candies
I use the water droplet test. Once the stainless steel pan gets to a very hot temperature, the water droplets would roll around like beads. And there u go, non-stick
Teflon is perfectly safe to use (even if you eat it, it will simply pass undigested), its the manufacturing process that is the problem. Creating teflon and other non-stick materials create PFAS pollutants that are very bad for the environment and basically never degrade.
That pan is designed for electric or induction. The sides will be the same thickness as the bottom on pans designed for gas. The reason being that the heat from a gas stove flows up the outside of the pan. If the sides are thinner, they will be hotter than the bottom resulting in anything touching the side of the pan burning.
Well, it's seasoning. In really basic terms, that's like making a non-stick plastic layer bonded to the top of your pan. Judging by the comments here, most people don't understand shit about it.
@@MT-td5em i know, the "seasoning" he did changed nothing, i was just pointing out how he added extra butter/oil and making it seem like the pan itself was nonstick and didnt need anything extra, which it did
@@MT-td5em You can season stainless steel. In theory, you can season a lot of things. Seasoning is the polymerisation (plasticisation) of oil due to high heat and bonding to a microscopically porous surface, which in this case is formed and milled stainless. It changes the characteristics of stainless steel pans and generally breaks down really quickly after washing unless you repeat the process. An example of the polymerised layer is all the pictures or discussions out there of people who overheated their SS pans by forgetting about them and burning and plasticising lots of oil on them... then go to forums asking how in the hell they can get it off. Those pans look like this: i.imgur.com/KXFIe.jpg A typical seasoned SS pan is that, but not burnt and uniform. Like this: i.ytimg.com/vi/J0UbgWdN-00/maxresdefault.jpg
@Naycnay I get it. Essentially it needs to be treated with each use. That’s an assumption that people wash their pans after each use thus breaking down the “seasoning” and needing to repeat the process again. To me, that doesn’t make the pan “seasoned” and non stick. It’s a process that needs to be done with each use.
The high in temperature is like 500°F depending on the coating. Some go higher... probably hotter than most food you would want to cook. I still personally like using seasoned pans but thats because of liking to use metal utensils. Gotta love when people gice half the story because thats all they know.
The chemical chain breaks down at high heat correct. My rule of thumb though is don’t even bother with it. Cast iron and stainless steal are so much safer and the manufacturing process is cleaner.
@@fussbucket3080 I disagree, ptfe is insanely safe, justake sure there's always food in the pan and it never goes under the grill (broiler). I do worry about the climate impacts of ptfe but I think that if I buy one high quality ptfe pan and use it for a decade its stupid to try to shift the blame onto me. BTW I do use both of those options and they are great but I'm not gonna cook a pancake in one of them.
Actually if you heat up your stainless pan before you add any oil or cook on it, it'll be nonstick anyway. Have been using stainless steel for years. Works like a charm.
My late mother taught me this hack 15 years ago. There is one catch though. If you wash the pan with dishwashing detergent, you will have to reseason the pan again because it will lose it's non-stick properties. A thorough rinsing with no dishwashing detergent and air drying will keep the non-stick properties intact for quite sometime, depending on the frequency of use.
Those """chemicals""" you are talking about is just plastic, a kind of duroplast with the name Teflon. Duroplasts are a kind of plastic that can withstand higher temperatures without melting or being bendable, but will straight up burn when the heat is too high. It will indeed release toxic fumes if its being burned but it wont be extraordinarily deadly.
Nice, will try this tomorrow. I usually heat my pan before adding in oil but I want to make it the same as a seasoned wok to retain the non stick properties.
Ive learned that with stainless steel pans, if you preheat them to where it causes water to roll around easily in the pan, its fairly good at being non stick
• It helps to add equal parts salt & oil (I use about a tablespoon each of sea-salt & peanut oil on my woks & pans). • It's best to repeat the process a few times before using the pan to get an even coating. • Seasoning pans like this makes a shit-tonne of smoke, so keep your house well ventilated or expect your smoke alarms to go off. • Remember to move the pan around to coat the sides. You want to avoid drips forming on the sides, too. • The coating does darken over time as more layers form (especially on non-stainless carbon steel - after several years, my Woks have become nearly as dark as chocolate), but they also wear away with acidic food & cleaning (I recommend plain dish detergent & non-stick sponges to avoid causing scratches).
One side note, strongly basic things like lye or certain dishwasher detergents will strip the seasoning very effectively, but seconded on this advice! The key point is to use it consistently
Correct. You just need to do the "mercury" test. Get your pan super hot, and add some water. If it sizzles it's not hot enough. If it beads like a ball of mercury it's ready.
non stick pans are non stick because they are almost completely chemically inert. you can straight up eat the non stick compound and you will just pass it. issue being they the compound doesn't hold together well or stick to the metal pan body because it's inert
@@etgshado4689 the non-stick pans are NOT inert, they're hydrophobic. So instead of the water in your food sticking to the pan theres a thin layer of air between them. Those chemicals are deadly because when they get into your body they prevent your body from absorption water properly
@@MySuperman112 The coating is so inert that you can look up the patented primers and bonding agents manufacturers developed to get the coating to stick to the pan body. it has nothing to do with being hydrophobic.
That has long been disproven . The coatings are extremely stable even at high temperatures. Coated pans (well at least the ones made in Europe or USA are known to be) are perfectly safe even at high temperatures. The mostly polyfluorinated compounds break down at temperatures too high to cook with (>300°C) so as long as you dont heat them complety dry on a gas stove for a extended period of time there is no reason to worry. To be honest I would be more worried about the pyrolysis products of the super heated oil you got there. Fats easily break down into PAHs and other carcinogenic compounds like acrolein or acyl amide (not sure if the names are 100% right, native german speaker here)
No they break down significantly earlier than 300c especially if the pan has been washed regularly either with chemicals like a dishwasher or scrubbed. You should never ever ever fry in a teflon coated anything. Its too risky. If you ingest even a small flake of that shit pfoa or newer teflon version, it cannot be expelled by your body, its ingested and broken down where it can be found in cells... Now that shits been peer reviewed, you can and should do some homework and research that before you help dupont make more money off the backs of peoples lives. And in my own case, il take any chance i can get to NOT get CaNcer...
Why waste a lemon? You can just use a brush or some other scrubbing device and hot water and that will be more than enough. Btw your pan will always be greasy because thats what keeps the food from sticking, so it will never be squeaky clean
“Seasoning” is essentially a polymerising process of oil/fat trough heating. Exactly the same stuff you have in non stick coating. No need to reinvent bicycle.
Stainless steel pans cannot be seasoned in the same way a carbon, or cast iron pan can be. The way to make it not let food stick is to use oil, heat the pan first and don’t try so move whatever you’re cooking until the pan releases it. The downside for this is, you can’t really cook things in a very gentle way. For that just use a good non stick. Personally I like anodised aluminium. But the best pans for a kitchen, including professional kitchens is a carbon pan. Yes, they are higher maintenance, but they get better and better the more you use them. Source: I’ve been a chef for 22 years
FYI PEOPLE, PUT WATER ON IT, IF IT BUBBLES UP, AND EVAPORATES, THEN YOUR PAIN IS NOT HOT ENOUGH, BUT IF IT MOVES AND BOUNCES AROUND, THEN IT'S HOT ENOUGH
You need to heat the pan to hot, then add oil before cooking. That will make it non stick. But you have to do that with each use. Not sure what this guys talking about.
Last night I brought my old stainless pans out of storage. Actually they're not really old as in usage, they've been packed for 15 years. TMI I know... thanks for the knowledge.
The "toxic fumes" is not true. Older pans were coated with PFOA, which WAS toxic, but new pans (those made in the last 10-15 years) are made of PTFE and are completely non-toxic.
Tefal are pretty safe to use as non stick pans. Other brands also work fine and are not made with "chemicals", just different materials (different alloy)
@@knalliebar as I said, tefal has pans and pots made with different alloys. they still have the ones with the anti-coating (which is another one, non-toxic), but they recently (a few years ago) released some with no coating, just different alloys. I don't know how well they perform compared to the ones with the coating. however, the point remains, non-sticky pans can be chemical free and not all brands with a coating are bad. otherwise, some chefs wouldn't use them if it was that bad for us.
I'm not pansexual or anything but damn that is one good looking pan 🥵🔥
🤣🤣🤣
My man said pansexual😂😂😂
So hot 🔥 🔥 🥵🥵
@@Sherry-qs7yd ayo
Damn what a time to live in its 2022 actually 😅
Stainless can be nonstick if you reach the right temperature before puting oil in it.
Yep i learned this pretty fast working in a kitchen and the dishwashers save time because it’s easier to clean
@@enjoyyourlife2741leidenfrost effect, its really beautiful!
@@romeocano1919 After a long time mindlessly using teflon pans, and then cast iron as well, I got a good stainless. How I love to scrub that thing with abandon!
What temperature?
@@Switchh44 czcams.com/users/shortsrXFvSVcn1RU?feature=share
how to make a non stick pan:
1. Preheat your pan
2. Done
Underrated
That's actually how a stainless pan works
You'd be surprised how many people have no clue@@yuhao1108
hello smoke development!
Oh yeah. Probably the biggest reason that many don't use it. Luckily we don't have fancy smoke alarms round these parts. But hey, what are you willing to do for that steak?@@magne6049
Professional chef here. Please don't do this. Pans are seasoned because they are porous. Stainless Steel is not a porous metal. You're just going to have a dirty pan with oil that will go rancid on it. You made a good video but your content is lacking.
any better options u can suggest, friend?
@@survivinglife262Get a carbon steel pan. That is porous and will get seasoned. Albeit, they are pretty heavy.
Metal isn't porous.
A cast iron pan has pits and pores in the surface.
@@petersharma755 It has a rough surface. It does not have pores.
Adds oil to the pan before adding eggs. "See how non-stick it is!?"
Yup that seasoning is not going to stick to that pan. Stainless is too smooth
Try adding oil to a non seasoned stainless pan and cook an egg and let me know how it goes
@@johnf5068 you don’t season a stainless steel pan… you just need to get the oil hot enough that stuff won’t stick. I’ve been using stainless steel pans for years.
@@Butter_bread_ It isn't mentioned but a lot depends on the quality of oil used. I have non-stick pan with non-toxic ceramic coating and when I use cheap sunflower or rapeseed oil, same oil my mother used for many years, then I can get eggs to stick to the pan. But with better quality oil (doesn't even have to be olive oil) I can add eggs even to cold oil and it won't stick to the pan at all.
I mean... you can try adding just oil and your food, for example eggs to any pan without a coating, it won't go over so well.
Teflon needs to be heated well above 2000 C before any toxic fumes occur. So unless you plan on cooking your food in a foundry, you'll be ok
Agreed
Not true. Never never never cook with Teflon if you have birds present, they will all be killed by the fumes at normal oven temperatures.
Whether it will harm humans is still debatable but... Why risk it.
Thanks for saying this, because often these youtubers spread misinformation 😅😂
It can put off fumes lethal to birds at about 280C and it decomposes at 350C. It can't even get to 2000C. While you generally won't get it to those temperatures it is possible.
The comment I was looking for.
I use iron cast to cook. I have teflon pans but use them for quick stuff like eggs, and what I don't like about them is having to be extra careful in not scratching it
I prefer the iron cast for meat and when I want to use metal tools, like a fork to turn the meat upside down
Lmao not the comment section completely calling him out 💀
He is a comedian , nothing more
Coconut oil doesn't have that high of a smoke point... even off the shelf canola oil is higher. Refined avocado oil is what you want.
Much higher than olive oil, depends on how you cook and your heal desires.
My roommates did this one time and that’s how I discovered my allergy carries to inhaling coconut fumes too.
The creator is about as dense as they come; coconut oil isn't good for polymerization, you can absolutely wash a truly seasoned pan with soap (unlike his, because he's just discovered "ungabunga oil make thing egg no stick"), and there's zero reason to do this because you can just buy a carbon steel or cast iron pan if you want a pan that will actually take on seasoning perfectly.
Coconut oil doesn't have a high smoke point at all. It's better to use flaxseed or avocado oil. Idk what he was thinking. And like eulogy said you can use cast iron. The point of stainless steel is it doesn't rust easily.
@@dominicgalloway4481 flaxseed has the lowest smoke point at 100C, but it happens to be really good for seasoning cause it's not related
@@normalname1501 oh I didn't know that, I just knew that it was good for seasoning , and coconut oil has always easily caught fire for me. Lol.
Correct on coconut oil having a low smoke point, and the smoke that comes off of it is really bad for your health if you inhale it directly.
Stainless is easy enough to cook with if you know how to manage the heat properly but if you want an effortless non stick experience then go cast iron or normal steel. Stainless steel doesn't season properly because it's "stainless".
The reason seasoning works is because the polymer made when heating the fat bonds to the metal you're seasoning. This prevents any food being cooked from bonding to the metal, because there's something in-between the metal and food. That bond doesn't work very well on stainless because stainless is quite stable and unreactive, unlike iron or steel. That's the same reason it doesn't need to be seasoned. It's stable and unreactive, so food won't stick nearly as easily as it will on iron or steel.
As mentioned earlier, as long as you manage the heat well and preheat the pan and fats used on stainless, you will have no problem with anything sticking more than necessary. But one of the advantages of stainless is that food sticks a bit. It allows you to make something called "fond". Great for sauces and soups. That's why you should have all three kinds of iron pans, they all have very distinct use profiles. Cast iron: non stick (if seasoned), very uniform heat, good for oven cooking. Steel: essentially a lighter version of cast iron, has less uniform heat because it's thinner and lighter but is easier to use because of it. Stainless steel: also light and doesn't need seasoning, allows for creating a lot of fond, very good for sauce and soup based dishes.
For anyone wondering this only works for polished stainless steel which is uncommon in stainless steel cookware.
There is actually no such thing as "seasoning stainless steel".
The structure of the material is different from cast iron, so the reaction between the oil and the pan differs.
Agreed, "seasoning" SS is good for one use if you wash the pan between uses.
Yes seasoning stainless steel is pretty useless and all your effort disappears on wash, you actually don't need to season it though because it's already non-stick you just need to warm it up properly
Was just thinking about that, he just oiled the pan
@@loopdedoop47lol97 you could see all the oil when he cooked the egg. Completely wasted his time 😂
@@RJR1787 yeah the oil is what made the pan "nonstick" but only for one use
What about the oil coating after the pan is washed?
So I don't wash with soap or else you would have to re-season it. I just use some salt and a brush to clean the pan afterwards
@@patrickzeinali Thanks bro
@@patrickzeinali You can do that? Like dry clean it?!
Heat the pan, and put cold oil quickly coat the pan with it, remove excess and do whatever you want to with.
Do this if you a don't wanna season the pan or afraid of washing of the seasoning.
Hot Pan + Cold Oil = Prevents Sticking, its a method used by chinese chefs.
The oil goes through a chemical process at high heat and stops being an oil basically. It becomes almost like a plastic polymer.
You can and should wash it with soap. Soap cannot remove the seasoning, as soap removes oils, but the seasoning stopped being an oil so it's impossible to remove it like that. If you can, you seasoned it wrong and it's most likely too thick. You should basically wipe a pan multiple times when seasoning to have the thinnest seasoning possible.
People baby cast iron and carbon steel too much and don't know what they're doing.
Non stick is about the cooking surface being flat and at the correct temperature.
If you have cast iron from Lodge for instance, grind the surface down until it's smooth.
Didn't mention that he coated with a ton of oil right before cooking. You can certainly see the oil at the end.
I love how everyone on the internet is suddenly acting like this is something new. It used to simply be known as "seasoning" a pan and was something all smart cooks did anytime they bought a new pan. Works with basically any material but is required for any kind of cast iron it you want to stop it from rusting.
Coconut oil does not have a high smoke point - it actually has a low smoke point
Yeah, one of the lowest smoke points…. Better off using vegetable, canola, or avocado oil
That pan isn’t seasoned either 😂 it’s literally covered in oil.
This guy doesn’t know what he’s doing
@@rickybobby5153 He is probably wrong about the toxic fumes too. That is old advice about PTFEs, which haven't been used in non-stick pans for a while now.
@@keithwilliams2353 can you explain? isn’t non stick always made out of teflon (sometimes ceramic)?
@@zwatchxd9175 I could have been more accurate. Before 2013 Teflon pans used PFOA to bind PTFE for the non stick surface, and the PFOA's were the most hazardous part of overheating a Teflon pan.
Most non stick pans today are a mix of PFOA free non-stick and 'infused ceramic'.
Toxic fumes are probably your last worry after cooking food on concrete.
💀 the only reason I watched this video was to see if he was still alive after his last one
Explain plz
@just -watching oil is safer than toxic plastic chemicals, clown 🤡
@@6foot8jesuspilledpureblood82 what are you even talking about?
@@bailey2666what does he mean by concrete
I actually had to do research about this once, but yes, nonstick pans come with chemicals that won't harm you as much as you might think, and also called PFAS (well mainly)
Ninja, like Hexclad and a few others is definitely a premium brand, so the quality level is no surprise. But it’s so nice to see their quality items replacing the widely distributed low to mediocre brands of kitchen products that used to be the norm in the not-too-distant past!!
Best way to make sure what you're cooking won't stick is to hit up your stainless pan and throw droplets of water, if the water evaporates quickly then it's not ready, keep dropping droplets of water until you see the water kind of rolls instead of quickly evaporating.
Leidenfrost effect for the win
Yes stainless steel has to be hot ,food will stick if not at the proper temperature. But still a cool hack
I always thought of the water as dancing, where it stays in a little bubbling sphere and shoots around the pan.
Have you ever measured in which temp does that?
@@ruddyminaya7273 nope, always did the water method and it never failed me
Coconut has a low smoke point at around 350. Canola oil, Grape seed oil or avocado oil would work better
Or beef fat which is free if you go to the right butcher
Those Chemicals are called Teflon which is a type of plastic which the pan is covered in
And they take more than 350 degrees celcius to melt and more than a 1000 degrees to release any toxic fumes.
Gas burners heat up pans ranging from 177 to 232 degrees. So he was spreading misinformation.
@@brothergunns5055you are spreading misinformation...
The coating is made with a PFAS, it's what makes it dangerous. Those Teflon coatings used to be made with a PFAS, but it got proved as cancerous so it got banned.
Nowadays they just switched to a very similar PFAS (just a derivative of the old one) that recently also got proved as cancerous.
The thing is the coating usually works for no longer than 2-3 years, but the materials in it are eternal so why does it not work ? Because the coating fkn comes off, and where tf do you think it goes ? In your body and it stays there forever. Now you understand ?
The new ones were about to get banned in EU, but one of the biggest brands of these pans Tefal's employees protested as they could go bankrupt...So they only banned them in clothes and stuff
The art of disallowing a pan causes sticking is by ongoing stirring and controlling your stove flame.
You only really need seasoning for cast iron, stainless steel and other “shiny” metal pans just need to have the heat be turned up really high, to the point where if you splash some very small water droplets they will start moving and not stay in one place and boil
YES I was hoping someone said this
Seasoning is also good for carbon steel pan but I agree with you on stainless
And I'll actually add copper pans are meant for low temperature use only and typically you're not going to be using oil in them. Typically copper is only really used for chocolate and a few other lower temperature candies
Yeah, I've never seasoned my stainless steel pans - 10 years later, they still don't stick.
Exactly!
I like how when he says let's see if it's sticks it's covered in oil
I use the water droplet test. Once the stainless steel pan gets to a very hot temperature, the water droplets would roll around like beads. And there u go, non-stick
yeah then you put a little oil on it and boom fumes instantly ...
Nice profile pic
Do we do this every single time we cook?
yes
@@oiiebmms8461
@@oiiebmms8461 it's useful for beginners, but someone who regularly cooks probably would know when the pan is hot enough by instinct
the pan is brighter than my future
THANK YOU CHEFF . KNOWLEDGE IS EVERYTHING . WE DO NOT NEED CHEMICALS IN OUR FOOD !
Bro worried about nonstick toxins but not paver toxins.
One was made to be cooked on, one wasn’t.
Ikr? 😂 the sudden emphasis on toxins makes it seem like he's over-compensating for his last video
"how to oil a pan" 🤯
This is the first good thing I have watched on the internet, in fucking years. 🎉
Teflon is perfectly safe to use (even if you eat it, it will simply pass undigested), its the manufacturing process that is the problem. Creating teflon and other non-stick materials create PFAS pollutants that are very bad for the environment and basically never degrade.
Toxic fumes? Isn't this the same dude that made the bootleg, hazardous pizza oven? 😭
You mean Alex? The french curly haired guy with big ole glasses? Different guy.
those fumes are so toxic they have never ever in our whole history ever cause any discomprt toq mammal.
birds die to them instantly though
@@MedievalSolutions nah look it up, this same dude made a bootleg brick pizza oven that was most definitely 100% not food safe 💀
@@MedievalSolutions czcams.com/users/shortssPC04C0K5SI
Non stick pans are fine these days. They stopped using toxic materials since 2013.
Coconut oil has a low smoke point tho. Use canola or peanut oil.
Canola is absolute shit why not avocado or olive
😅😅😅😅😊😅😅p
Use a cast iron pan, it holds a seasoning better, also, canola oil is generally the best for seasoning a pan
That pan is designed for electric or induction. The sides will be the same thickness as the bottom on pans designed for gas. The reason being that the heat from a gas stove flows up the outside of the pan. If the sides are thinner, they will be hotter than the bottom resulting in anything touching the side of the pan burning.
My mans really just put oil in a pan like it's some insane trick nobody knew of
Well, it's seasoning. In really basic terms, that's like making a non-stick plastic layer bonded to the top of your pan.
Judging by the comments here, most people don't understand shit about it.
@@naycnay yeah he explained that. I was only half serious on that one.
You can literally see the extra butter he put in for the omelet, don’t season your stainless steel
You need to use butter or oil on a non stick too champ.
You can’t “season” a stainless steel pan.
The key is to heat the pan and then add oil for each use.
@@MT-td5em i know, the "seasoning" he did changed nothing, i was just pointing out how he added extra butter/oil and making it seem like the pan itself was nonstick and didnt need anything extra, which it did
@@MT-td5em You can season stainless steel. In theory, you can season a lot of things.
Seasoning is the polymerisation (plasticisation) of oil due to high heat and bonding to a microscopically porous surface, which in this case is formed and milled stainless.
It changes the characteristics of stainless steel pans and generally breaks down really quickly after washing unless you repeat the process.
An example of the polymerised layer is all the pictures or discussions out there of people who overheated their SS pans by forgetting about them and burning and plasticising lots of oil on them... then go to forums asking how in the hell they can get it off. Those pans look like this:
i.imgur.com/KXFIe.jpg
A typical seasoned SS pan is that, but not burnt and uniform. Like this:
i.ytimg.com/vi/J0UbgWdN-00/maxresdefault.jpg
@Naycnay I get it.
Essentially it needs to be treated with each use. That’s an assumption that people wash their pans after each use thus breaking down the “seasoning” and needing to repeat the process again.
To me, that doesn’t make the pan “seasoned” and non stick. It’s a process that needs to be done with each use.
The high in temperature is like 500°F depending on the coating. Some go higher... probably hotter than most food you would want to cook.
I still personally like using seasoned pans but thats because of liking to use metal utensils.
Gotta love when people gice half the story because thats all they know.
As opposed to seasoning your stainless steel with oil and producing trans fats, acrylimides and other known carcinogens
One thing I want to point out, the PTFE coating is only dangerous when overheated, so if you just scrape it into your food it won't hurt you,
The chemical chain breaks down at high heat correct. My rule of thumb though is don’t even bother with it. Cast iron and stainless steal are so much safer and the manufacturing process is cleaner.
Yeah the misinfo is real, people really hate "toxins"
Wtf is overheated? Im literally putting it on a stove
@@naderahmed6414 you can't take ptfe over 250 degrees
@@fussbucket3080 I disagree, ptfe is insanely safe, justake sure there's always food in the pan and it never goes under the grill (broiler). I do worry about the climate impacts of ptfe but I think that if I buy one high quality ptfe pan and use it for a decade its stupid to try to shift the blame onto me. BTW I do use both of those options and they are great but I'm not gonna cook a pancake in one of them.
Actually if you heat up your stainless pan before you add any oil or cook on it, it'll be nonstick anyway. Have been using stainless steel for years. Works like a charm.
Does it work for steaks?
Can you use liquid soap to clean it after you cook with it?
@@JamesSmith-yr4seyes
@@JamesSmith-yr4se it works but cast iron or carbon steel will give you a better sear
Thank you for this!!
Wow ! This looks so much easier than conditioning heavy iron pans. I'll give it a try !
My late mother taught me this hack 15 years ago. There is one catch though. If you wash the pan with dishwashing detergent, you will have to reseason the pan again because it will lose it's non-stick properties. A thorough rinsing with no dishwashing detergent and air drying will keep the non-stick properties intact for quite sometime, depending on the frequency of use.
Thanks! I was just wondering about this.
Such a helpful video. Thank you
Thanks for reminding me. I always knew this trick.
Customer: Why does my omelette smells like coconut.
Far East and South East Asian use pork lard
omlette should not taste like cocknnut it is bad.
@@mindrewind140 Did you write this while drunk
@@WindowsDrawer wow I wrote that? 😮
@@mindrewind140 🤣mfer was definitly washef
Stainless steel just needs high heat to be nonstick, or just use some butter if your using low heat
Those """chemicals""" you are talking about is just plastic, a kind of duroplast with the name Teflon. Duroplasts are a kind of plastic that can withstand higher temperatures without melting or being bendable, but will straight up burn when the heat is too high. It will indeed release toxic fumes if its being burned but it wont be extraordinarily deadly.
Nice, will try this tomorrow. I usually heat my pan before adding in oil but I want to make it the same as a seasoned wok to retain the non stick properties.
"We use oil with a high smoke point"
Coconut oil has one of the lowest smoke points of any cooking oil 💀🤣🤣🤣
Most of this video is bs
It smokes literally as soon as it hits the pan This dude made the dumbest video ever lmao
I'm also pretty sure you don't season stainless steel, you season cast iron
Yeah this guy is an idiot who is going to cause someone to burn their house.
@@tylerking8677 that's not the first time I heard about seasoning a steel pan.
It doesn't matter what kind a pan is always put a little bit of oil
When I was little I used to think Non stick pans were ones without handles.
Ive learned that with stainless steel pans, if you preheat them to where it causes water to roll around easily in the pan, its fairly good at being non stick
Thanks brother! God Bless
How to make a pan non stick: "Add some oil"
🤯
Bruh, the point is that you don't have to later. Seasoning is different to just adding oil.
Thank you very much... I just tried it and it worked like a charm.
• It helps to add equal parts salt & oil (I use about a tablespoon each of sea-salt & peanut oil on my woks & pans).
• It's best to repeat the process a few times before using the pan to get an even coating.
• Seasoning pans like this makes a shit-tonne of smoke, so keep your house well ventilated or expect your smoke alarms to go off.
• Remember to move the pan around to coat the sides. You want to avoid drips forming on the sides, too.
• The coating does darken over time as more layers form (especially on non-stainless carbon steel - after several years, my Woks have become nearly as dark as chocolate), but they also wear away with acidic food & cleaning (I recommend plain dish detergent & non-stick sponges to avoid causing scratches).
the real tips are always in the comments, thanks for the info!
One side note, strongly basic things like lye or certain dishwasher detergents will strip the seasoning very effectively, but seconded on this advice! The key point is to use it consistently
Mmmm coconut egg! My favorite
Heating coconut oil is poison
Wow never knew you could season a stainless steel pan and make it non-stick
Wow thank you so much this actually worked. I'm so glad I invested in a stainless steel pan 😋
The secret about cooking on stainless steel Make sure it's preheated first always If it's not you're going to run into stick City
IF YOU DO THIS IN A SMALL APARTMENT, OPEN THE WINDOWS!!!
Teflon coatings have toxic chemicals in them, but contrary to popular belief the teflon itself is mostly inert.
This guy just burning oil like the smoke detector knows the difference 😅
I've never seasoned my stainless steel, and nothing sticks.
Correct.
You just need to do the "mercury" test. Get your pan super hot, and add some water. If it sizzles it's not hot enough. If it beads like a ball of mercury it's ready.
Guys, you’re supposed to use traditional non stick pans. You gotta get your daily dose of micro plastics and toxins somehow
builds immunity
non stick pans are non stick because they are almost completely chemically inert. you can straight up eat the non stick compound and you will just pass it. issue being they the compound doesn't hold together well or stick to the metal pan body because it's inert
@@etgshado4689 the non-stick pans are NOT inert, they're hydrophobic. So instead of the water in your food sticking to the pan theres a thin layer of air between them. Those chemicals are deadly because when they get into your body they prevent your body from absorption water properly
@@MySuperman112 The coating is so inert that you can look up the patented primers and bonding agents manufacturers developed to get the coating to stick to the pan body. it has nothing to do with being hydrophobic.
@@MySuperman112 lmao what
We are literally mostly water
Coconut oil actually has a low smoke point bro, that's why it evaporated away as soon as you threw it in there
Dupont knew. They've known all along.
That has long been disproven . The coatings are extremely stable even at high temperatures. Coated pans (well at least the ones made in Europe or USA are known to be) are perfectly safe even at high temperatures. The mostly polyfluorinated compounds break down at temperatures too high to cook with (>300°C) so as long as you dont heat them complety dry on a gas stove for a extended period of time there is no reason to worry. To be honest I would be more worried about the pyrolysis products of the super heated oil you got there. Fats easily break down into PAHs and other carcinogenic compounds like acrolein or acyl amide (not sure if the names are 100% right, native german speaker here)
Thanks man for your channel! Very interesting!
Absolutely correct
I was going to say the same
No they break down significantly earlier than 300c especially if the pan has been washed regularly either with chemicals like a dishwasher or scrubbed. You should never ever ever fry in a teflon coated anything. Its too risky. If you ingest even a small flake of that shit pfoa or newer teflon version, it cannot be expelled by your body, its ingested and broken down where it can be found in cells... Now that shits been peer reviewed, you can and should do some homework and research that before you help dupont make more money off the backs of peoples lives. And in my own case, il take any chance i can get to NOT get CaNcer...
"German engineering is the best in the world!"
You can cut a lemon in half & use that as your “soap & sponge” for cleaning. Then you’d need to re-season though.
Why waste a lemon? You can just use a brush or some other scrubbing device and hot water and that will be more than enough. Btw your pan will always be greasy because thats what keeps the food from sticking, so it will never be squeaky clean
“Seasoning” is essentially a polymerising process of oil/fat trough heating. Exactly the same stuff you have in non stick coating. No need to reinvent bicycle.
Stainless steel pans cannot be seasoned in the same way a carbon, or cast iron pan can be.
The way to make it not let food stick is to use oil, heat the pan first and don’t try so move whatever you’re cooking until the pan releases it. The downside for this is, you can’t really cook things in a very gentle way. For that just use a good non stick. Personally I like anodised aluminium.
But the best pans for a kitchen, including professional kitchens is a carbon pan. Yes, they are higher maintenance, but they get better and better the more you use them.
Source: I’ve been a chef for 22 years
Tip 7: don’t buy those copper pans from cvs
They sell pans at your cvs?
@@michaelamundson4715 yes, the “copper” orange-y ones….
FYI PEOPLE, PUT WATER ON IT, IF IT BUBBLES UP, AND EVAPORATES, THEN YOUR PAIN IS NOT HOT ENOUGH, BUT IF IT MOVES AND BOUNCES AROUND, THEN IT'S HOT ENOUGH
Lmao dudes tryna season a stainlesssteel thinking its carbon steel😂
I have a pan that looks almost exactly like that and no matter how much oil I put it in, everything sticks to it
You need to heat the pan to hot, then add oil before cooking. That will make it non stick. But you have to do that with each use.
Not sure what this guys talking about.
What about the toxic coating on your cinder block pizza
Prooo💀💀💀
most folks put food in pans way to soon before pan gets hot enough. if it gets hot enough it won't stick
Make another video about how to care for and maintain it. Please and thank you !!
When you notice non stick effect fade. Clean with warm water and soap. Dry out and then do the oil trick again.
I’ve been accidentally make my pans nonstick this whole time😭?
You don’t seem too concerned with chemicals in your food I saw that concrete slab pizza oven video you made a while back 😂
I believe the bricks were specific to ovens so it was all good. But if they weren’t welllll
Lmao
I never thought about it, but it makes sense
Gr8 knowledge ❤thanks
I love this! How often would you re season it?
every time u cook something
everytime you wash it with soap. don't wash it with soap often though
he’s wrong
Ceramic nonstick coating: allow me to introduce myself
Still toxic AF
The same as Teflon
Ceramic coating can get scratched as well.
Has all the same issues we normal nonstick
Ceramic coatings aren't non stick at all really.
Once you exceed the smoke point of oil, it's no safer than Teflon.
You can actually eat the coating, you‘ll just shit it out but what’s really toxic is the gas released when the pan gets to hot
Cast iron is the way
but don.t do fish in it
Last night I brought my old stainless pans out of storage. Actually they're not really old as in usage, they've been packed for 15 years. TMI I know... thanks for the knowledge.
Lipids (oil) actually form long chain polymers when you burn them onto the pan like that, thats why they make sucj a good non stick surface.
"How to fuck up your stainless steel pans."
Dude. Stainless steel pans are polished for a reason.
And wt is the reason?
He didn't fuck it up but what he did was completely useless
That pan is gorgeous
Yeah, don't need to season stainless steel pans. Lol only add food when the pan is very hot.
Pls come up with another short telling us about cleaning and redoing the seasoning pricesses
i'd suggest seasoning it a few more times to really make it last
This process is known as polymerization..its usually done on cast iron pan
The "toxic fumes" is not true. Older pans were coated with PFOA, which WAS toxic, but new pans (those made in the last 10-15 years) are made of PTFE and are completely non-toxic.
Tefal are pretty safe to use as non stick pans. Other brands also work fine and are not made with "chemicals", just different materials (different alloy)
? Its teflon haha. So not true
@@knalliebar as I said, tefal has pans and pots made with different alloys. they still have the ones with the anti-coating (which is another one, non-toxic), but they recently (a few years ago) released some with no coating, just different alloys. I don't know how well they perform compared to the ones with the coating.
however, the point remains, non-sticky pans can be chemical free and not all brands with a coating are bad. otherwise, some chefs wouldn't use them if it was that bad for us.