Top positive review
84 people found this helpful
Totally Non-stick and perfect for eggs, fish, meat etc, IF the following advice is taken...
on 12 October 2014
Its a great pan, good value, well reccomended. And the many 5 star reviews echo this.
But I want to talk about how to cook with it to achieve a perfect non stick (better than teflon) surface. Using this, or any bare, uncoated pans.
The reason being that there are reviews which say you can't cook eggs with it, or that things stick, that you still need those horrible plastic, toxic coated PTFE/PFOA teflon pans.
The truth is they are not at all necessary. They chip, peel, start sticking, can make vapours that are toxic to some pets, leach poisonous chemicals into food, and when they are no longer nonstick they end up in the bin with the other millions of old teflon pans in the landfill sites.
To be able to fry eggs, make omelettes, scramble eggs, sear meat and fish, make pancakes etc etc with zero sticking, this is my way. I'm a professional chef and this is the way I do it. I'm aware there are other ways and some people's methods/wording are very useful, BUT there is lots of 'bad' science going around and confusion or conflicting information often results and the food welds itself on until chiselled off or you give up with stainless steel. And I don't want you to use a poisonous teflon nonstick pan ever again. You don't need to fill the pan full of litres of oil. And I wouldn't reccomend seasoning the pan in an oven either, as this often vapourises the oil and leaves a rough residual black surface behind that is good to prevent corrosion in iron pans but isn't particularly non stick.
So, take a clean, empty, bare metal (uncoated) pan. Stainless steel is my preference. Get it very very hot. If its not hot enough this process will fail and food will stick horribly. Hot enough is when a few drops of water flicked onto the pans surface skid around in balls without steam (the leidenfrost effect - see youtube/wiki)
Then pour in some cooking oil. Just enough to coat the pan's surface and sides as you swirl it around. Equivalent to only about 3tbsp. Continue heating the pan for 30 seconds. Then pour out and discard the excess oil. The pan is now seasoned, and ready to cook with. Food wont stick whether you cook on high or low heat - as long as this seasoning process has been completed. Keep the heat quite high to sear meat, or drop the heat lower and wait a minute to cook more delicate foods. You should find that you dont need more than a tiny bit of oil, but a little is often helpful and enhances heat transfer, or some butter if cooking on a medium heat or lower, as it may burn.
The seasoning process must be repeated after cleaning if soap and water is used. Often just some kitchen paper is adequate. It also will need repeating if boiling of a sauce/water or deglazing is done in the pan, as it can carry away the oil that sits in the metal's pores.
Videos demonstrating this process are on youtube.
Happy cooking :)