The Secret to Cooking in Stainless Steel Pans
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Today, you are going to master the art of cooking with stainless steel pans. Whether it’s as easy as a steak or as technical as scrambled eggs, you got this.
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50 Comments
Ah, sadly, apartment living problems. My apartment's electric stove doesn't get hot enough for my stainless steel frying pan, nor my cast iron frying pan. One of these days I will have the spare funds to get a counter top burner that gets hot enough.
MadeIn again… just saw an ad video from Fallow as well. Are they new, or are they having a sale because they're making a new pan?
At any rate, I'm glad they sponsored you.
Please do potato cubes on a stainless steel pan and try to get them nice and golden without sticking. I dare you…
Thank you! We got a set of stainless pans for Christmas and have been struggling ever since. I knew about preheating, but I don’t think we’ve been waiting long enough, and haven’t been dropping the heat down once it’s time to cook. Excited to try with these tips.
Get that bag, Ian 👏
What ignorant idiot leaves cast iron in the sink overnight?
My 2 siblings and I started learning how to cook when we were in elementary school from our grandmother who cooked for a living. I've always used a fork when I scramble eggs. My favorite way to scramble eggs now is using a wok be it round or flat bottom.
❤
If you have any questions, please reply here so we can all easily see and answer them 😊
Yay, more Ian videos! I quit Shorts a while ago and just knew there was something missing!
What neutral oil do you use? I never know if there are correct oils or not for different items 😓
The real secret to cooking with steel
1) turn on the pan/pot
2) forget about it
3) come back later in a panic
4) put food in super hot pot/pan
6:42 as an alaskan who has only ever used nonstick, thank you very much, i needed this section
Yooo no way!!!! I just got stainless steel pans and I have a lot to learn. My husband said yesterday “I can get nonstick if that’s easier” and I said I’ll learn even if it takes me out. And you posted this 😂😂😂😅😅😅 incredible!!!!
I like how the secret is just having patience.
“This is what big teflon doesnt want you to know”
The thing is I get stainless is better, but dammit if i dont enjoy not having to prepare for anything and just use non stick cookware for quick and dirty stuff. I just dont have time to do the prep work of pre heating for 5 minutes or patting something dry i wanna gogogogo.
"No one".
Repeats info readily available
I wanna know what portable stove you use. 🤣🤣. I've asked several times and I'm losing hope here.
I challenge you to cook egg whites with cottage cheese mixed in. Have fun!
If you're editing anyway … Take two when you say produce lol
Thank you!
Very helpful and I like your style .
Challenge you to learn how many grilled cheese it takes to make a cast iron egg worthy. My 10 and 12 year old sons completely reject stainless pans and cook after school eggs and toast or grilled cheese on an old unmarked Wagoner. (We are on team "yes to soap" and "yes to soak" and think you should probably conditon your pan)
don't you mean you are going to pat your produce dry🤣🤣🤣
I'm also pro deuce 👍
Ian!!! Please make pot stickers and sear dumplings in stainless steel pan!! PLEEEEEEAES
No matter how many videos you watch, it still sticks. "Just wait, let a crist form and it will release itself."
Nope, a crust forms, it doesn't release, then just burns and sticks even more.
Ian, what are your thoughts on the titanium frying pans? 🤙🏽
Make sure all water is out before adding oil.
IMO, scrambled eggs is easy. The true egg test is fried eggs over easy. The second side especially likes to stick in my experience. I pretty much only cook eggs over easy in my carbon steel to ensure no sticking.
I’ve never ever been successful cooking eggs in a stainless steel pan. Just had another disaster making an omelette last week. But it’s still morning. It’s raining. I have eggs, spinach, mushrooms and cheese. Even a red onion. Could be a beautiful combination. Hopefully it doesn’t all stick to the pan again
These comments make me feel so much better. I didn’t realize so many other people had my same terrible experience with stainless steel pans. It’s always been a disaster. But here I go again. Gonna try to make this omelette. Wish me luck. For the thousandth time
Should you put stainless steel in the dishwasher?
Now I want a steak ❤
Thank you❤
Fish?
Great video!! But one thing…. stainless steel pans have tiny pores that open up at high heat, so when frying eggs for example, you don’t want to use them straight from the fridge. Let them sit out for about 15 minutes if possible…. not mandatory, but it can help. The pores open because of the heat, and ideally you want them to stay open(so butter/oil can fill them). If you shock the hot pan with cold eggs/food, there’s a chance the pores contract again, making the eggs/food stick much more easily.
Tbh, I do struggle with the ststeel pan. But with nonstick please don’t mislead people. It’s not teflon, it’s the acid that glues it to the surface of the pan. Plus in order to overheat teflon, you need to overheat your pan to the degree of your fire alarm would go absolutely nuts! That’s what I wanted to say before the moment I saw that this video is completely sponsored by the company of a pan. And please do not trust everything that is in the movie “dark waters”. It’s half way true!
How do you know if the pan is too hot? Half the time when I add the oil it starts to smoke very quickly
TLDR : don't put stuff on a cold pan
Great video, love that you used a weight, so often overlooked.
A little tip, if your steak goes over temp, slicing it immediately will stop the carryover cooking in its tracks saving you 5-10 degrees of overcooked-ness, because science. Any loss of additional moisture is more than made up for by the fact that the steak is 5-10 degrees less cooked, the only practical downside is you have to serve it immediately.
Anyway, love your content, keep up the good work.
Wow what timing, I just bought my first stainless steel pan set, I went with Made In
Leidenfrost pronunciation (the vowel sound in the first syllable can go either way). https://youtu.be/QKnZ27p8p-U?si=usvPT_-QXM0rQDnq
Dug out the stainless steel pan from the pantry last year after learning these basics. I now use it and love it. Easy to clesn.
I want to sincerely thank you! I am 59 y.o. and I fir the first time successfully cooked on my ss pan yesterday. EVEN after watching numerous Youtube videos on how to do it. Failure failure failure. Sticks, burns and SO MUCH smoke. I had given up then saw your video and decided to give it another try. THANK YOU SIR!!!!!
I dont understand why more people dont recommend letting the steak come to room temp before cooking.
It allows time for the fat to warm so it renders while cooking.
Fat takes the longest to get soft, why cook it cold?
Its tech not all there is to it. Not every SS pan is the same. Youre going to want a really good pan. One with a thick bottom or you will truly still burn everything because if its too thin it will not distribute the heat evenly. Lastly, the key to most successful pan cooking is temp control. As you can see how proper starting temp and mid temp change plays it a big role. Its cooking after all. There is no magic pan.
Just tried. Heated until water danced. Dried off. Added oil which immediately turned brown. Added butter. Got worse. Emptied pan and switched to Teflon. Now I have a mess to clean.
I followed your advice and made chicken thighs. Turned out beautifully !
I shifted to all stainless steel and it takes a while to get used to it but it’s worth it. Your comment at the end was too quick…it’s important to let the pan cool down before adding water to clean it or it will warp!
Now if I can get my right front burned to stop occasionally just firing up to high on its own… 😳
Why do you have to preheat the pan but then turn it down when cooking eggs?