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How to Keep Your Food From Sticking to Stainless Steel #shorts
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How to Keep Your Food From Sticking to Stainless Steel #shorts

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This little water trick called the Leidenfrost effect will let you know when your stainless steel pan is ready to use and prevent your food from sticking.

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are you one of those who hates cooking with stainless steel because your food always sticks well that used to be me until i learned how stainless steel works check this out stainless steel pots and pans have pores or crevices whenever we heat them the metal expands causing the pores to shrink and thus attaches to the food one way to tell if your skillet is ready to receive food or not is with the water test if you put a drop of water in and the water sizzles and we have little water beads going all over the place you know that your pan is not ready this means that the pores are open and is not ready to receive your food so what we do is wait a few more minutes and let our pan get a little bit hotter once it’s gotten a little bit hotter we’ll do the test again we’ll put a drop in and what we’re looking for is a little like mercury ball you see how the ball is floating around like that throughout the pan that means that the pores have closed and is now ready to receive your food without it sticking i hope this tip helps you guys

50 Comments

  8. @2922bigdaddy

    Whats actually happening is called Leidenfrost effect. It happens when the pan is significantly higher temp then the boiling point of the liquid and creates an insulating layer of vapor that keeps it from boiling rapidly and the water dances around the pan

  17. @heavenlymilano

    Cook a chicken breast for me! It sticks no matter what. Steel pans are useless unless you use a ton of oil. Thank God we have teflon.

  22. @r2d2chia

    Very nice video but this has nothing to do with “pores”. What you’re observing is the Leidenfrost effect. When you pour water in a surface that is hot enough, the layer of water molecules touching the surface will boil and create a vapor barrier. The water droplet will eventually be suspended by a layer of vapor, so actually no water in liquid form touches the heated surface, creating the “dancing droplet” effect.

  25. @mayorb3366

    You're tellin' me for 40 years why my food has been sticking to my stainless pans? Hain't no way.

  38. @suleim1357

    I don’t think it has anything to do with pores, instead the heat is so high the water just bounces around… this happens with every pan, stainless steel or otherwise

  47. @Nana-vf7bc

    I would show everyone I meet in the rest of my life this short. You Ma'a change my cooking forever

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