How to stop your frying pan from sticking - 5 Min hack!
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- čas přidán 26. 06. 2024
- Frustrated with a pan that is sticking? I have the perfect 5 min hack that will render your stainless or carbon steel frying pan virtually stick free. I learned this amazing trick on my travels this past 3 years for my show' Confucius was a Foodie ' . It works on stainless or carbon steel and I have not tried it with aluminum . You Have to try it!
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#fryingpansticking #MyFavouriteFoods - Jak na to + styl
Hi, good to see your tip - its a common practice in India to cut onion in to half, and sprinkle oil on the hot pan, and hold the white side of onion down and rub it over the hot pan, for a non-stick pan - we traditionally don't use Teflon coatings - this is the way we are known to be creating non-stick on the fly on demand :)
Thanks, I was about to ask that... Apparently doing similar but with salt also works, now I gotta try both (2 teaspoons of salt to 3 tablespoons or so of oil 3/4 heat fry it for roughly 5 min Rinse with hot water and wipe up and same effect)
Meena you should have done this show.
ONION HUH WOW
@@redknight3439 oli with little flour and the eggs 🥚 does not stick.
I'm currently in India, and I've never heard of this, ever.
That's a great tip. Will try that. Thanks, Meena.
Decades ago a TV cook kept saying: Hot wok, cold oil, foods won't stick. It was this guy's mantra and I follow his instructions to this day for every type of metal pan I use.
I think it was the frugal gourmet on public TV.
@@David-jo4gt ....yes, it was, but I didn't think many would either know or want to remember him. His private life was a wreck, however he taught me a a lot about cooking and culinary history.
@@msr1116 He, Julia Child, and Graham Kerr (The Galloping Gourmet) were major influences in teaching me more about exploring cooking.
@@David-jo4gt It wasn't "the Froog," but Martin Yan.
@@billzigrang7005 The Frugal Gourmet always said put your oil on a hot pan, then no stick or a variation of that. I don't think he ever said it like Martin Yan with wok in his cooking proverb.
The coolest thing ever is how you just handled those eggs. Never seen someone scramble eggs with just shaking the pan. 👌🏾😆
@Mr Sins 🤣
She scrambled the eggs in the bowl prior to pouring them into the pan.
All she did was to swirl them around, nothing magical about that.
S2
Really cool!
?? She scrambled them in a bowl first.
Thanks heaps for this great hint! I’ve already quit from using my steel pans, so I’ll give it another go.
For an old chef, and a homeless veteran, I appreciation your video.
I only have one hint. You spent a long minute scrubbing your pan. I use the exact same pan.
I heat mine up dry, after eggs have stuck, when it just barely starts smoking I pour in water. The sizzling water along with a green pad (I use the spatula I cooked with to run the green pad around the pan). I'll add Dawn dish soap if it was a greasy dish. I'll get the pan cleaned easily with that minimum of water and much faster than all that scrubbing. Learned that in the U.S. Army!
Jack Potter good dang idea!!!
Look I
You are Awesome andb generous
....prayers for you !
@@jackieann5494 thank you.
@@PastorJack1957
What state do
you live in , Jack ?
I've been cooking since age ten. If only I had know this back when.
I received my first stainless steel cookware at age twenty-three. The best investment ever because fifty years later, I'm still using those pans. Now, I can finally use that omelet pan.
Hooray. Thanks do much.
I tested whatever you showed...it works! Hooray, my wife loves it. Thanks so much.
that's the fastest egg I've ever seen anyone cook, ever. :O
It's witchcraft! 😝
can poach an egg in about the same amount of time if you salt the water which raises the boiling point meaning you can boil the water at a much higher temperature by salting the water which poaches the egg faster
Yea, just pre-heat your pans and it's fast, and won't stick.
@EggStudio How does it turn out on high?? sounds like my wife as she always cooks on high and I always tell her to cook on lower temps--and I make scrambled eggs for my grandsons and have never yet to cook anything on my stovetop on high and always turns out perfect
@@genod171staircav6westeyo western movies
In southern India we have an age-old practice of slicing a small onion into half and rubbing its flat surface on the hot pan.
Very cool. I'll have to try, thanks!
That's a great idea too. Can we use any type of Onion?
@@msbonz4145 Yes. I've used different kinds of onions (preferably small, to avoid wastage).
@@marioduddu471 Ok thank you sir, for your tip and reply. Greatly appreciated. Have a great day sir.
@@msbonz4145 OK!
Whoaa! That's an egg swirl! Fluffy omlette in just a few seconds! Surely gonna try. Thanks for sharing!
Wow! I tried it, and it works like magic. Thank you for sharing this, Chef!
I have been cooking since I was Seven years old (I am 65 now) This video proved to me you can still teach an old dog new tricks..thank you!
Well done,thank you for sharing this.
An easy way of getting the stuck on food off your pan is just add water, let it simmer and turn the heat off while covered pan with lid. After a minute the steam should have lifted the food and it'll rinse right off without scrubbing.☺
I add a few drops of dish washing liquid. Truly amazing .
@@rumpanuthabetha Good idea I should try!!🙋
I kept saying "Put it in to soak", "Pour in hot water & let it soak!"
I use those cloth Washing tool thingy to scrub them 💀
Yup thats faster n easier.
I was more suprised by her skill and how fast she cooked that egg than bcs of non sticking onion trick
Wow! That was a neat trick. The eggs are softly scrambled. Thanks so much for sharing ☺.
Man, that was fast, fastest egg cooking in the west. I usually don't eat the very tops of scallions so there will be no waste here.
We have Stainless-steel pans with copper bottoms. They heat up super fast. Finally, now I can make them non-stick. I had to wait forty years to learn how. Thank You Christine Cushing!
Thank you chef it's never too late to learn something new in the kitchen
Fabulous Christine ! Thanks for the trick , I am sure going to use it !
Thank you for this tip, Christine. I love learning stuff about cooking. I miss you on TV. Connie
That is a COOL non-stick pan trick! THANK YOU!
OMG how could I not have known this.After all these years. Thank you thank you thank you. That is all x
Alternatively, add a table spoon of oil (I only use olive oil) and wipe it all round the pan's surface using a sheet of kitchen roll, then heat the pan for a minute or two until the oil is hot but not smoking and then slide the pan off the heat and let it cool for 2 or 3 muutes. Once cooled it's ready to use e.g. to make fried or scambled eggs or an omelette,, add either a knob of butter or some oil, heat the now cured pan on a low-medium heat, when up to heat / butter melted add the eggs and you'll find they won't stick. Works every time for me for the last 20 years using the same stainless pan.
Thanks for this. I have been struggling with my new Faberware pan.
I'm going to try that! Thanks!
Thank you so much for sharing this technique. Love your show.
I've just bought my first stainless steel frying pan after having cooked all my life with non-stick pans. Of course I went to CZcams straight away for tips on how to season and cook with stainless steel pans and stumbled over your video. Interesting approach. I'll definitely try that. Thx a bunch! 👍🏼😉
Jens Graikowski ...If you get your pan hot before adding your oil nothing sticks. I learned this trick from Wolfgang Puck after my mom gifted me his set of stainless cookware. EVERYTHING STUCK so I called them and was told to allow the pan to get hot then add the oil when you see a bit of a ripple you’re good to go or spray with Pam easier to do Chef Pucks way. Good luck not stuck for 20 yrs 😊
Jens Graikowski
@@shirley6074 so true
Mama Chassuer about how long did it take the pan to get hot enough, because the pan gets hot to the touch rather quickly.
Richard W sometimes I drop a bit of water in the pan if it sizzles away or dances I will put the oil in and turn the heat down. The pan does get hot pretty quick. You will learn what works for you. I use a medium-medium high flame to heat the pan. Good luck🙂
Wow sooo satisfying
YOU MUST TRY THIS: If you heat your empty pan to high temperature, turn off fire, add some normal temperature oil then you pour in your eggs….. I can guarantee you nothing will stick. You then turn on small heat to cook your eggs easily, be it sunny side up or scrambled egg! Happy non stick cooking !!. (Christine already fried onion to heat your pan to high temperature, that’s why nothing stuck there).
That's, perhaps, the best tip I've ever learned!!!!
Nan Schmidt let us know if it actually works
That adding a bunch of oil makes you pan non stick. Hope you life gets much better.
This IS cool. Thanks for the much needed tip.
Thank you for watching
wow,i will try that.thanks christine
Oh my gosh ! What a gift. Thank you Christine!
Awesome tip 👍
Thanks for sharing
that was so informative , thank you
Try this. Take the clean pan cold. Spray it with any one of the "non-stick" oil coatings or pour a little any cooking oil of your choice onto the surface. Then take a partial piece of a paper towel folded up in a small square and rub the pan cooking surface with the oil soaked square of paper towel. Rub into the surface nice and firmly. I even do this on my ceramic or "teflon" pans. I rub the oil practically out, and when I go to cook I spray it again as per the usual. My theory is that after a while the pan collects small dings and surface blemishes that you can't even see and they become the little spots that the food catches on. It works for me. I over explained the process just to be concise. I take the pan, give it a spray, rub the oil around with a moderate pressure, then apply the regular amount of spray oil and then use the pan as normally. Boom, nothing sticks.
Steve this too is a perfect method , I've tried it , Easy without any fuss etc
And it's better than having to have green onions always in your fridge and wasting them when you could be eating them.
METAL POURS DOWN DOES IT SIR ?
Is this is one hitter quitter or you gotta repeat method every time you go to cook??
THANK YOU THANK YOU xxx 4 5 6
Nice,will try!!
How interesting, I'll have to try this!
Thanks for tip .i must fry green onion every time before use ?//if no How many time i can use pan after frying green oninon approximately ?// Does it work on ceramic pans😍👌 ?
Wow unreal thanks for the tip
That was cool. Got to try this.
Great tip.
Amazing, I will try this for sure, thanks for the tip. BTW, I use clarified butter, nothing sticks when using that.
I just tried this a few minutes ago and wow it really worked it’s like it’s brand knew and yes my eggs just slide off soooo happy thank you so much because this was one of my favorite pans thank you again. Stella Hummon very happy.
Awesome cant wait to try it!!
Nice trick. I’m definitely sticking around.
Worked like a charm.. Thanks a lot for sharing this!!!
Thank you for watching
I was waiting for her to say that it was an ancient Chinese secret. Fantastic tip, thank you so much for sharing.
Awesome hack thanks so very much 🙏
Wow 👏😮 am gonna try it thanks!
I use a very fine abrasive pad on my SS pans and cook with olive oil and nothing ever sticks to them. (as long as they are maintained without scratches) This is an interesting tip using the onions though, I had never heard of that. Thank you.
VERRY IMPRESSING! thanks for you tips!
Wonderful. First time in the Philippines. Thank you.
That's pretty cool. I gave up on my SS pans and went to cast iron a few years ago. You make me want to dig them out and see what I can do.
In India, we use red onion cut in half, dipped in oil and rubbed on skillet to make dosas or savoury crepes of all kinds ! Works on same principle!!
jyoti kapoor Would you please elaborate on how your technique should be done for example how much oil, how hot the pan should get, how long the onion should be in the pan, etc. thanks
A sensible request Grnhrnww, the best pan for you will be in your Grandmother's kitchen! Once you've successfully stolen that you'll be ahead of the game! enjoy! After cooking or burning food in her pan soak it overnight in cold water.If she catches you!!!! buy yourself a cheap iron wok or skillet from an Asian outlet, wash and dry it thoroughly dry it, heat it up DRY to very high heat (rotate it evenly), while still warm oil all of the pan inside (up the sides and over the edges), use a bland vegetable oil. Wipe off excess with a paper towel, and leave to cool, store cool and covered.It's now seasoned.Iron will rust if your pan is not used regularly, wipe the rust off, wash again and season again.There is a HUGE market for designer label/ celebrity chef endorsed pans that will separate you from your cash! I refuse to believe that any ancient philosopher would endorse such a practise, frankly I find that concept rather insulting!
Geraldine Owens Now I am completely lost, forget it I am going back to my good ol Teflon coated aluminum pan.
@@GFeintuck Roger that. Cast Iron pans are the best. God knows what toxic chems go into the non-stick stuff.
@@GFeintuck what is the question,l am sorry that l cannot help you, l am just a viewer as yourself.
I’ve been a chef for over 30 years and I’ve never heard of this! I’m on the way to the store now for green onions!
Someone said that using chopped dried onion in the shaker has the same effect. I'm going to try it.
You don’t need the onions. Just heat a liberal amount of oil just to smoke point, then pour it off. Does the same
Thank you for sharing
Wow, incredible
Wow, just wow!!! 👏🏽👏🏽👏🏽👏🏽
you never stop learning as a cook
Best hint I have ever seen. Thank you from Australia.
Definitely going to try it. Thanks you for sharing
Nice hack!👍👍
Your right , your absolutely right that is the coolest thing ever !!
Thanks for sharing... And I just became a subscriber !
.
Impressive! Thanks.
That's amazing, thanks. Take care.
What a neat trick! I can't wait to do it myself with my own stainless steel frying pan, rarely used, until now!
Thank you so much! I will have to try it this weekend!
Thank you for the trick
Never to old to learn.Thank you
Okay I’m impressed.
I’ll give it a try and see if I have the same non stick results. However.. I’ve never seen scrambled eggs cook that fast. And I think the constant movement of the eggs helped w the non stick outcome.
Thank you. I've always preferred stainless for health reasons, especially after watching Dark Waters with Mark Ruffalo about the dangers of teflon.
Steel is better but still contains toxic nikkel sadly. That's why I use visions glass pans. They can go from freezer to hob.
That’s the movie I’ve been wanting to watch but couldn’t remember who was in it or the name of it! Thank you!! 😂
Life Abroad i got a vision glass pot, but I want to buy more, I just can’t find any of them, where did you get yours?
You’re right, the coolest thing ever. Thanks for sharing.
Oh fantastic chef
Now I can use my Allclad frying pan again!
thankyou wasa gr8 idea. Gona test it on my non stick pan. Actually I never understood why Indians used raw onion to wipe the fry pan before making the indian pancake called DOSA but somehow I figured out that the pancake batter does not stick to the wrought iron pan. Now I know eactly Why? Thankyou.
Wow fantastic Chef.
thank you christine for teaching this hack.i ll definitely gonna try..
Thank you so much for this awesome tip!
I learned from some Chinese cooking show (Wok with Yan?) as a kid, "hot pan, cold oil, food wont stick". Works.
S C71 that's frugal gourmet, Jeff smith. Ran around the same time as yan can cook on public broadcast television. That's how I know. ;)
Wok with Yan and Yan can Cook are two different cooking programs (the Frugal also was around the same time). The "wokky" Yan was broadcast from Vancouver and this amazing guy inspired me to Chinese stir fry. I loved his show! "All Wok, no Pay"!
Yup, Jeff Smith. He also was known for saying "Religion and young boys? I'm all in." Remember Justin Wilson the Cajun guy from that era? Loved him.....not in a Jeff Smith kinda way...
cool thanks! there’s more than one way to skin a cat. thanks for sharing your tip
Wish they had those shows back on TV. They were great. Yan was my fav.
wow amazing thank you for sharing this tricks
One of the coolest trick I've ever seen. Thanks!
wow I wish I'd known this sooner I have steel frying pans and they are a job to clean now that I've learned your Technique it makes me happy to know I can still use my steel pans I don't like using the artificial pans with the Teflon and chemical conditions not knowing how it can affect our health steel pans are the best for your health thank you so much God bless you
I just keep a power drill with a wire cup brush under the sink, to clean my pots. Much faster.
I fry 4 eggs every day in a thin stainless pan with no seasoning or conditioning using just a few drops (15-20) of veg: oil coating with no sticking problem. The trick is a very precise balance of amount oil and heat. I heat the pan evenly to a medium heat and let it cool down if it is overheated. Put the eggs in (if it makes simmering noise it is too hot and will stick). Flip eggs over as soon as the eggs white becomes firm and colour changes from transparent to white. Fried eggs with yolk intact are most difficult, while Omelets are a lot easier to fry.
Took me about 1 week to perfect this.
A lot easier if you do not mind using more oil. But with minimum oil heat is the key factor.
Yes thank you
Don't flip the eggs. Just cover with a lid to cook yolks
@@krismanj add a teaspoon of water first, and you'll steam the yolks
love your trick
Amazing hack! I think everyone have this problem. Thanks for resolving our issue of food sticking to SS pans. Greetings from Melbourne, Australia 🇦🇺🙏
If you don’t have onion leaves you can also avoid food from sticking by Preheating the clean stainless pan on medium heat until pan is hot, put oil, heat the oil for about 30 seconds, then sprinkle a pinch of salt then your pan is ready for what you want to fry, sunny side up eggs, omelet, scrambled etc. Never use non-stick pan.
Oil with flour .
Thanks for the tip. Will try😉
Okay! I got the stuff and did it as you said and my pan is now totally useable again. Thank you soooooo much.
Love this. I have ordered a new 4qt stainless steel Dutch oven and will do this before I ever cook in it. I will also do this on a regular basis. All of the pans in this house (not mine) are none sick, warped, lids don’t fit pans, grrr. I have a 12” and a 8” cast iron (love cast iron) that are non stick due to continual care of them and now this new pot. What a wonderful hack. Thanks for sharing ❣️
Non-stick pans are a bust! I got some good stainless steel fry and saute pans at a thrift store, they are in good condition. I washed them with "Barkeeper's Friend" powder cleanser, and seasoned them using the method in this video--they beat non-stick pans hands down, for performance, final food taste, these and some great cast iron pans are just the best.
Wow! Impressive!
Wow! Thanks for the tip! When I think of how many pans I've binned over the years. I'll never have to throw away another one. :)
But you know that you can simply wash them, right?
Interesting tip - I notice when a saute a little green onion in my egg pan (whatever the pan) first, my omelettes or my take on scrambles always leave the pan clean. Now I know why, thanks! Merry Christmas
many thanks for watching. The kitchen is a place of constant learning. Merry Christmas
This is so cool! Thank you!!!!!
Perfectly executed!
Amazing! Thank you for the tip!
That was amazing. I just bought a really nice stainless steel set and love cooking omlettes... I will try this most def!!!
Wow!!! Thanks for sharing🤗
Omg...I'm going to try this...wow
Regardless of what all the critics in the comment section have to say about what is wrong with your explanation, I for one am glad that you posted it. If it does the job, I am more than willing to use it.
Just tried this on my cast aluminum pot to fry an egg. I was so excited to see that it actually worked.
So great !
Thanks for the feedback Lee-Lee
So cool. Thanks.
Great technique working really well 👍❤️