Which Pan Is Right For You?

Which Pan Is Right For You?


– When cooking
(fun jazzy music) in the kitchen, it’s very important to use the best tools for the job. This will ensure maximum flavor
as well as optimal textures. Hi, my name’s Alexis, and today we’re going to talk about the difference between three common household pans. Let’s start with the nonstick pan. This is probably the most
common pan for beginner cooks. These are fairly inexpensive, and due to their nonstick surface,
they’re super easy to clean. To increase the longevity of
your pan, you need to ensure that you’re taking proper
care of the nonstick surface. For example, when you’re
making scrambled eggs, you should always be using
silicone or wooden tools. And that goes for all
other dishes as well. To get the best results
from your nonstick pan, we recommend you cook delicate dishes like eggs, pancakes, grilled cheese, and lighter fish such as tilapia. Proteins like steak, chicken thighs, burgers, or salmon aren’t
ideal for a nonstick pan, as those require high heat. If you’re looking for easy cleanup and don’t wanna make dishes that require high heat, this is the pan for you. So now let’s talk about cast-irons. I think everybody should
own one of these pans. Cast-iron pans are
exceptionally versatile. These sturdy pans can be used on the stovetop as well as in the oven. Cast-iron pans are not only affordable, but if you take proper care of them, they can last for decades. These long-lasting pans can be used to cook an array of dishes, from steak, fruit cobbler, and even frittata. You can cook nearly everything
with a cast-iron pan, but for beginner cooks,
they may seem intimidating. Pans need to be treated
before their first use, and the cleanup is more involved
than with a nonstick pan. If you’re willing to do the cleanup, cast-iron pans are a worthwhile
addition to any kitchen. Now let’s talk about
our third and final pan. Stainless steel is without a doubt my favorite pan to use in the kitchen. These pans are built
tough, and like cast-iron, can be used on the
stovetop or in the oven. They’re particularly good when you want a nice sear on a protein. You can truly cook everything
with a stainless steel pan: salmon, sauteed vegetables,
risotto, and even eggs. The fear around using
the stainless steel pan is the idea that food will stick. To prevent this, you need
to make sure you’re using a pre-heated pan and the
appropriate amount of oil. So, here I have two chicken
thighs, and I’m gonna show you just how easy it is
(clattering) to make sure your food doesn’t stick. First things first,
let’s pre-heat the pan. I’m going to add about
two teaspoons of oil, just enough to coat the bottom of the pan. Once the oil begins to shimmer, I’m going to add the seasoned
chicken, skin side down. (sizzling) I’m going to let the chicken rest in the pan for a few minutes. Once the chicken begins to pull away from the pan, it should be ready to flip. See?! It’s so easy. Check out that beautiful golden skin. I’m going to let them brown
for a few more minutes on the other side, and then I’m going to finish them off in the oven. After you remove the
chicken from the oven, there’s going to be some brown bits at the bottom of the pan. This is called the foundation. At this point, you can go
ahead and scrub the pan, or what I prefer to do is take advantage of the amazing flavor from the chicken fat and make a really simple pan sauce. Reduce the stock for a few minutes, then add garlic, thyme, and
a bit of butter, and stir. Pour the sauce over the
chicken and you’ve got a great, easy dinner and a clean pan. So, as you can see, stainless steel can do everything that a
nonstick and a cast-iron can do. In my opinion, it’s the most
versatile pan out there.

100 thoughts on “Which Pan Is Right For You?

  1. What are your thoughts on high carbon steel? I’m told that’s the pan most often used by professional cooks. And that’s what woks are made out of too.

  2. Any and all Non-Stick pans should be thrown out IMMEDIATELY unless you want more PTFOA or PTFE (another words, cancer) that is most likely already inside you.

  3. Stainless Steel retains around 15-25% of the food’s nutrients. Iron-cast and Clay are the best. Both take longer time to cook the food in them and do not burn away most of the nutrients.

  4. Seriously i never looked cooking but i fell in love with just because of u Mom
    Not tasty 😂
    Jk
    Tasty helped me a lot to learn
    Thank u

  5. Not to jump on a couple years after the video, but why not compare it against hard anodized as well? It's also another pan type which while requiring seasoning, does a great job of heat dissipation and avoiding sticking .

  6. Yeah you lost me as non truth tellers once your chef went to stainless steel and wanted to "teach us" how to "make things not stick" with chicken thighs instead of eggs. If you really wanted to show us not only how awesome your stainless is, but how to work one then your "chef" should've shown how.
    That kind of dishonesty is why I usually avoid videos like this, but I was curious. And you proved me right as to why I fly past these.
    I can cook on steel w/o eggs sticking. I've been cooking for years.
    But most people can't. And you have the balls to not only tell people they're doing something wrong, but then not even show them the right way, but claim you're doing it anyway?! WTF? If you're going to tell somebody they're doing something wrong then at least have the balls to show them how to do it right.
    I dont even know what to call people like you.

  7. Teflon kills. Cast iron and stainless and proper seasoning will do the job. Leave "C8" and "Gen X" out of your food.

  8. um no, sorry to disagree but aside from initial treatment and being a bit careful the first few times, cast iron is the EASIEST to clean. heck even the stuff you DO Have to do isn't too much of an effort. My cast iron pans does NOT stick at all. i have 2 dutch ovens i use all the time and cleanup is just water+towel.

    Stainless steel has slight better heat distribution (not so much of an issue if you have induction imo), things stick to the pan a bit more and stainless steel retains heat less. This means steel pans are good for things like sauces etc that are delicate and use deglazing but not as good for sticky foods or things that need a lot of heat retention and long time to cook. Cast Iron otoh, has a very high heat retention, so not so good for quick stuff but is just the BEST for things like stews and broth. Nothing like stainless steel for some sauce or gravy, nothing like a cast iron dutch oven for some delicious stew.

  9. I prefer 100% Copper over stainless or cast iron. I also have a cast bronze pan, which is much like cast iron, but it wont rust.

  10. I bought some pans on this page recently, I recommend them for those lovers of cooking https://www.cuchilleriabarcelona.com/bu-es-accesorios-cocina-s.html For me it has been great shopping, they have good variety

  11. Thanks for the info. I've been hesitant on stainless steel but I think I'll like it best. I'm about to purchase new pots and pans…any recommendations on brands. I would like two different size of frying pans in the set.

  12. Could you pls provide the brand and specifications of the SS pan and cast iron pans used in the demo. Would the SS pan be nonstick even for pancakes?

  13. I know damn well that chicken isn't done, you can even see the red near the bone. You gotta bake them for at least 30 mins.

  14. If you think stainless can do everything non-stick can, I invite you to crack an egg into a cold stainless pan and slowly heat it…….

    Also, Teflon has to be heated to almost 700 degrees before it starts offgassing. That's well above the temperature used for high heat cooking in a skillet.

    Cast iron and stainless are great, and better than Teflon for many types of cooking (where you want things to stick and form a fond, for example), but there's no excuse for spreading old wives tales.

    If you're going to post information like you're an expert, then a bit of actual research should be done.

  15. Carbon steel is an alternative to cast iron. My glass top electric stove maker advises against cast iron as they can scratch the glass surface. My carbon steel pans are now non-stick and wonderful to use.

  16. For Traditional iron and cast iron cookware like Kadai and Tawa etc please contact Sri Jeyalakshmi metals Pudhumandapam Madurai Cell +91 95241 07452
    They supply all over India at a very reasonable price with good service

  17. Wowwwwwww I never considered stainless steel cook ware. I just bought a cast iron pan. I use non stick pans mostly.

  18. Brock's frying pan, because they have many uses, it can be a regular frying pan, a flying pan, a drying pan, and much more! plus I like that line

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