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How To Make Any Pan NONSTICK (even stainless steel) shorts


Madhuri

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First time I saw this, I thought it was a lie. But when I tried it.... that's a real GAME CHANGER  🔥

Just cooked a couple eggs in my skillet every day for about 4 days until I perfected it. Honestly using steel makes you a little better at cooking since it forces you to pay attention to the timing of everything.

Really appreciate you mentioned the temperature range to get the effect, other videos just say to the the pan "Hot" w/o being specific.

It really helps the viewer when the video shows both temperature scales (Celsius and Fahrenheit). I appreciate that.

The temperature in which water exhibits the Leidenfrost effect is 193 °C (379 °F), and I use a laser pointer thermometer like the one he shows in the video, to check when my pan gets to that temperature. Of course, it's ok if the pan is slightly above that temperature, but if it goes up too high, it stops working and the water sizzles because of radiative heat. (So food splatters and sticks to the pan again at much higher temperatures)

your channel is literally one of the best cooking channels I follow! I enjoy your every video

How To Make Any Pan NONSTICK (The Leidenfrost Effect Explained)

 

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