How to stop your frying pan from sticking - 5 Min hack!

needs more breastmilk

I just let my stainless soak about 20 minutes so I don't have to scrub if anything d I d stick. Love onions so this is great idea. I have cooked in stainless for 50+ years and nearly always start any cooking with onions!

That was fantastic... but now I'm sea sick...

You travel because you travel nothing to do with the fact you are a chef 😂 there are plenty of chefs who do not get to travel or do not want to travel

All I do is heat pan and check with small drop of water.... When it skits around in little balls its hot enough add t spoon of oil, warm a few seconds more...... My food nevers sticks

How often do you repeat the treatment?

Too many steps

Thank you Christine😏🙏🏻

Could you use regular chopped up white onion or does it have to be green onions

Im so fucked up on alcohol and that intro made me really happy.

Too high temperature. I don't use water drop test.

My Chantel fry pan is a non-stick. 9 yrs old but looks almost new. My eggs, bacon, sausage and meat still stick. I will try your tip with the onion. To be continued…

Μεγάλη ταλαιπωρία.
Υπάρχει και άλλος τρόπος.
Βάζετε λάδι και λίγο αλεύρι στο λάδι ανακατεύετε αυτο το λαδι με το λιγο αλεύρι και τηγανίζουμε τα αυγα και δεν κολλάνε με τίποτα.

Oli with flour is ok 👍

I just cooked an onion omlette and got pissed off with it, imagine my face when the answer is supposed to be onions lol. Doesn't work

wow,i will try that.thanks christine

Manufacturers of stainless steel pans warn to never use steel wool, metal scrubbers, or harsh chemicals on your stainless steel pans as this can damage them. For really stuck on foods add some hot water to the pan as it cools. A scrubbing sponge and “barkeepers friend” cleaner are the best way to clean up a really bad mess. As Christine says, temperature is very important. Popular Science recommends “the mercury ball test” to learn how to know exactly when your stainless steel pan’s optimal temp is reached. You are actually looking for the “Leidenfrost effect” the creation of an insulating vapor on the surface of the pan. Science Rules! Happy cooking! 👩‍🍳

So do u have to do this everytime you cook or just the once to the pan

Hi Christine, I was trying to season my new stainless steel pan but the inside gets a patch of burnt mark. What should I do to get rid of the burnt mark before I re-season using your trick. Thanks.

Thank you

GTFO!!!
It's that simple?!? I've been so frustrated because for some reason my eggs started sticking to my pans.
I don't know what changed, it just started happening. I can't wait to try this for myself.
Question: does it have to be green onions? can I use red onions, or any other onions?

Thank you for all this.

@christinecushing I was searching for a video like this using only a carbon steel pan but this one helped some. Almost cried when you tossed those cooked scallions. Should have cooked the eggs with those flavorful scallions instead. Just subscribed

I’m not convinced it was non stick because of the onions and not because the pan had plenty of time to get to the proper temp. Run the same experiment without the onions, allowing the pan to heat up for a few minutes and see if the results aren’t the same.

Enjoyed the video and subscribed immediately thanks for sharing ma please how hot was your cooker it's always challenging for me as the batter dries on the pan i my cooker is similar to yours the highest temperature is 6 and i juts go upto 2 or 3 but still doesn't come out of the nonstick pan please advise Goo bless you ma❤

Thank you so much!

did you use steel wool on that pan???? a big nono. let it soak in COLD water for a bit. lv mine overnight.

The Lidenfrost effect is a lot easier.

Steamed food of the best quality

How long does the non sticking work for when do you do the onions again to get it to be nonstick again ???

Is this something you do in preparation and over again like seasoning periodically or just on the fly before you cook?

salt and oil will do same thing cheaper

Just putting the oil in and heating it and wiping it down with a towel works great too, I do this before I make grilled cheese sandwiches!!! Best crust ever but I never use seed oils… seed oils are very unhealthy!!!

Thanks Christine, I always have food stuck in my pans. Does it work on cast iron pans too?

That is a great tip! Question, after cooking do you wipe the pan with a paper towel or do you rinse it with water or is it possible to use soap?

Total FALACY...Not a single reaction between stainless steel and the onion.
There is not; Acid you say? Oxide you say? reacting with the pan or the oil...or salt or anything else.
So, you are creating a deep fake. Sorry....

You may say ...y put " a coating of a substance i dont really know what it is"... but works fine (and your cooking may taste "oniony"). LOL!!!!
Chemistry is a serious thing...and the kitchen is the oldest human laboratory.
As you are a "Chemist" at the kitchen please, try to use the right words when you put a video for the mass.
By the way... you may be an Alchemist when you put love in your cooking!! That is the ingredient that creates magic.
Regards from Chicago.
Fred.

Use oil, you’re welcome

Don't need to do that, just get the pan at the perfect temperature do the water bead test !

Can you use ordinary onions? And you only have to do it once?

Perfectly executed!

Hello . So do I need to sacrifice a bunch of onions prior each frying session ?

Thats for thid very informative advice

What pan is that? And where can I buy the spatula like yours? Final Question: How do you keep your pan's rivets so clean? Thanks!

Wonderful ip. No longer have to throw away my favorite pans.

Thanks

Cock on as we say in the UK. Thanks for this brill tip.

Going to buy lots of onions.

literally magic

i think you might have broken a guiness book of world records. geezus. i have never seen eggs cooked that fast in my entire life. what sorcery is this!

being serious now, wouldnt they have not stuck anyways since you added oil? so doesnt that make the entire process kind of useless since you are adding oil to slick the pan anyhow?