In this video, I’ll do a nonstick egg test and compare carbon steel vs stainless steel pans and show you using the thermal imaging camera why preheating your pan is so important and which pan is more forgiving when a critical mistake is made.
Chapters:
00:00 – Intro
00:35 – Great Suggestion
01:34 – A Note on Preheating
01:59 – Non-Stick Properties
04:24 – Visual Tools Can Help You Learn More
05:08 – Common Mistakes Beginners Make
07:27 – My Conclusions
08:28 – Suggest The Next Video
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For egg you can turn off the burner as soon or shortly after you add it, the retained heat is enough to cook it 😃
never to stainless steel cookware. No good. TRY it..and see for ur self
Question- if the egg release temp was 350 – 375, why doesnt that mean you only need to preheat the pan to that temp to begin with? What would happen if that is what you done instead of reaching the Leidenfrost effect state?
Stainless steel is better for sauces.
This is very Zen, building up skill rather than relying on a non-stick pan, I like it.