How To Cook On & Season A Stainless Steel Pan To Create A Non Stick Surface: 30 комментариев

  • 03.03.2017 в 06:04
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    Great job, duh!  U might be seasoning bottom but what about sides of pan.  Wouldn't simple logic dictate coating the inside wall of the pan also.  Think you better rethink what is actually happening.  Are trying to build up a polymerized layer of oil that is bonding to the whole inner surface not just the bottom?  It would behoove you to shut your trap rather than putting out vague and shoddy information.  A lot of people are seeking true information rather than lip service.

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  • 08.04.2017 в 14:37
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    Is it enough to use a paper towel to clean it? If I decide to use detergent, then the effects of the seasoning will be gone?

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  • 16.05.2017 в 20:43
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    Thanks a bunch for the demo, Ms. Cottis.  I just bought two stainless pans & my first attempt to cook in them was a disaster — 30 minutes of scrubbing to clean the pan.  I was about to give up on stainless & buy a "Non-Stick" pan, which I've learned is non stick….for a few weeks, maybe.  I just tried your method & everything slid out & 10 seconds of cleaning.

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  • 09.06.2017 в 08:25
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    I thought heating oils to the smoking point de-natures the fat. I read it also can be carcinogenic. Anyone else know about this???

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  • 21.06.2017 в 00:50
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    I did this exactly as described. Eggs stuck like glue. Started over and went through the whole process again. Eggs stuck like glue. I have a high quality stainless pan, too.

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  • 16.07.2017 в 16:16
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    If you never ever wash the pan with soap…will it grow germs?
    What if you season an entire set, and a few pans never get used. After a few years will it be germy and when used make people sick? So, never wash the pans? Or how often?

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  • 29.07.2017 в 01:51
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    You should always use flaxseed oil to season pans. You want an oil that polymerizes at as low temp as possible, not as high as possible. Coconut oil is literally the exactly wrong kind of oil to use.

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  • 06.08.2017 в 12:45
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    I really — REALLY — appreciate your advice. I deeply distrust non-stick pans, so I'm really happy to find this.

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  • 06.08.2017 в 13:25
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    Well, I just tried it and it worked a charm.
    I'm still rubbish at cooking omelettes, but that's not the pan's fault 🙂

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  • 05.10.2017 в 09:59
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    hello Halle, thanks for this, great !!! you recommend the al Clad stainless steel frying pan, i noticed it is magnetic aluminium ss, is the aluminium in this ok ??

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  • 14.10.2017 в 09:03
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    Hi thanks for the video! I had some problems with my seasoned stainless steel pan. My scrambled eggs left a mess on it, not sure what I'm doing wrong.. Anyway does anyone know how long could the seasoned surface last? Also it's mentioned that the pan needs to be wiped down after cooking, would that mean no water at all? Would it get grimy / attract pest if kept that way? Would the seasoned pan be suitable for cooking stuff with gravy? So many questions! Thanks to anyone who could enlighten me in anyway!

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