Learning Curve

but what happens with stainless is that as they get better and better they start to behave a little bit more like cast iron they hold their heat incredibly well and they distribute their heat incredibly well

i can season of course in my cast iron pan where if i cook at the right temperature in my stainless steel and i use a lead enforced effect where i'm finding just the right sweet spot i can cook with a little bit of oil and things basically become nonstick

so using the cast iron pan being well seasoned it's more forgiving you can have it really well seasoned if it's a little cooler a little hotter a little variable in heat then it seems to allow you to have things that don't stick

the beauty with high-end stainless steel is the variability is wider so you have a bigger window of it being more of a perfect temperature within a high-end stainless steel aluminum core pan than you do in a cheat pan

it definitely can brown a little bit better over time things cook a little bit more thoroughly in cast iron somewhat when it comes to high-end cookware not not a massive difference

i'm here to tell you that a cast iron skillet is going to be a really good skillet regardless of the surface finish

however i do agree that a smoother does mean a better cast iron skillet

now later on we're going to talk about carbon steel and carbon steel has a really smooth surface right out of the factory and it sears meat exceptionally well with an amazing non-stick coating

so let's talk about cast iron skillets that are made out of cast iron have some of the best properties and are famously known for getting a really good sear because cast iron is so densely packed it tends to retain heat really really well

cast iron doesn't necessarily get really piping hot for example stainless steel gets extremely hot and can shoot up to a really high temperature really fast

but where cast iron really shines is retaining that heat and once it gets up to that operating temperature that you're looking for it tends to retain an even temperature all around

but once you do figure it out once you get to know it a little bit better it's amazing you just have to kind of plan ahead

really once you do that you got a really good non-stick coating it's properly seasoned and you're really ready to go

now once you do develop a deep seasoning the risk of rust kind of diminishes over the years

but once a cast iron skillet is seasoned cleaning it is not the issue food just slides right off

it's a very small thing you have to do at the end of a cook that really goes a long way it's not an inconvenience at all

i feel like cast iron skillets don't tend to react as much as carbon steel skillets do

but once carbon steel and cast iron get their seasoning down i don't see them reacting anymore i've never had them react to where it completely stripped off the coating or anything like that

they're much lighter than a cast iron skillet but they're heavy and they develop an amazing nonstick coating

carbon steel skillets get hot really quickly they can really get up to high temperatures so that means they're going to sear food amazingly

they don't retain heat as well as cast iron skillets but that also means that they don't share any of those negatives

carbon steel skillets will react to temperature changes accordingly they will heat up and cool down much faster than cast iron skillets

food literally slides off of carbon steel skillets i've never had a mess with any of my carbon steel skillets when it comes time to clean them oftentimes i can just literally wipe the inside and i'm done

i usually put it back on the stove sanitize it put a drop of oil lubricate it store it away i never even have to use soap or water

eggs will literally slide right out of carbon steel skillet it's like foods ice skating on this thing

stainless steel skillets are the lightest out of the three skillets get really hot tremendously fast and they tend to cool down really quickly as well

biggest pro stainless steel skeleton is they do not rust so you don't have to worry about having to dry them or doing any special treatments after to completely dry them off and keep them from oxidating

now you'll see a lot of videos out there where people will tell you no they won't and that's true if you follow the fundamentals and you make sure that they heat up properly before throwing your food in there and you make sure you have enough fat cooking oil or grease or whatever it is that you're using yes food won't…

they're really light they heat up quickly they sear amazingly they're very easy to clean and they create fun for amazing sauces

cast iron can fry cast iron can sear a really mean steak they can saute vegetables you can make pizza in cast iron you can bake in cast iron it will literally do everything pretty well

cast iron skillets are relatively cheap and propel you into that pro level category will make you into a better cook because they do have a learning curve but the learning curve is really all the fundamentals of cooking so once you've mastered cooking on a cast iron skillet you've basically mastered cooking

if you're looking to make sauces out of the fond fond is basically the leftover sticky bits that are left on stainless steel skillets you can make a sauce out of that by adding wine or a chicken or beef broth or whatever broth that you want to use

just like cast iron carbon steel can be used for almost anything i've made pizzas in it i've baked i've cooked and seared amazing steaks in it you can saute in it and you can even make sauces

stainless steel skillets can literally cook anything acidic foods meats proteins you can bacon them you can do anything you want with stainless steel skillets

but they do one thing extremely well and that's fond if you want to make an amazing sauce stainless steel skillets are for you

i tend to use mine mainly for italian dishes or something where i know i want to make a sauce right after and that's what stainless steel skillets are really good at

but i have gotten rid of all my cast iron skillets ironically i've given them away to friends and family that are that had just started cooking and how you know i've actually moved on to carbon steel

but it can make anything i mean a stainless steel skillet can make a great steak

What it's basically doing is it's elevating the ease in which it is to use a stainless steel pan.

it's a surface that's four times harder than the stainless steel beneath it.

Over the 7 years plus of talking about Nano Bond, I have yet to have anybody have it so where they couldn't get it clean and remove

So, for all of these reasons, we have Nanobond. No chemicals. Toxin-free.

With our pan and NanoBond, you can go all the way up to 1,050° F.

so the key with this one is it's super easy to cook with but we need to care for it very well so we can't exceed a certain temperature and we also have to clean it with a special sponge and make sure that we're not scratching it or chipping away any of the coating

so caraway's cookware has an aluminum base and that's going to help with the heat conduction

in terms of Versatility I'm going to put extrema in third place the 360 stainless Steel in second place the enameled cast iron in fourth place and the carway ceramic coated in first place

the carway ceramic coated was a quick cook and it had an okay sear it was the easiest to clean by far

in terms of cleaning I'm going to give the extrema a close very very close second place I'm going to give the 360 cookware fourth place I'm going to give the cast iron third place and I'm going to give the carway ceramic coated first place

and the carway ceramic coated was going to be the obvious first place because it's a non-stick surface Sur

if you have a gas cooktop they do a fantastic job of seasoning pans the gas flame hits the bottom of the pan and curls up and around and you can get nice even color and seasoning up the sides of your pan

the cooking surface of the 12-in pan is 9.5 in across which is slightly larger than most Maiden has some steeper walls giving it a larger cooking surface so you get a little extra food that you can cook on your pan

I don't mind having these two little protrusions and as you can see there's not a whole lot of food that has gotten stuck in or around that area

once you have mastered the art of preheating your pan before you put food on it you can confidently cook most foods without any fear of stuck on food

if you do happen to burn food on your pan you can always soak it you can toss it in the dishwasher and in really extreme cases I've always found that baking soda and vinegar gets the job done

so maybe not a negative I mean it holds it really well

Once the oil is in the pan, I want to talk about heat control. This is where everybody makes big mistakes. All right? This is where people burn stuff. This is where people smoke out their houses.

And this is also where people get that sort of brown ring around the pan, which is fine, but it's just annoying to clean.

There's a thin layer of oil around here that's going to get hyper hyper hyper hot because the edges of this pan are thinner than the bottom, right?

You will have to use more oil or more fat when you're using stainless steel. That is the simple reality.

Obviously, the parts of the pan that didn't have any oil on it is where the egg stuck on the scramble.

This is what stops people from cooking with stainless steel. They see this happen and they're like, I'm got to throw the pan away. And a lot of people have thrown their pans away because of this.

Common mistakes that will ruin your life or maybe just your pan. Number one, cooking on too high of a heat.

Now if this was a steak or whatever and you wanted to delaze your pan, this fond no more. This is just char. So if you delaze this, it'd be bitter. It'd be blackened. It'd be gross.

Let me be honest with you. This hack still sucks to do, but it works really well.

it takes a while to get to operating temperature because it's so densely packed it takes a while to cool down

so that translates in if you need to adjust your temperature you better adjust it well in advance because you can easily burn your food if you realize that your temperature's set too high and you want to lower it the skillet's going to take a while to adjust

so dialing in your temperatures and adjusting during your cooks can get pretty tricky with cast iron there's a bit of a learning curve

and with cast iron and carbon steels you do have to be very careful with how you do clean them at the end of your cooks you need to wash them and then completely dry them on the stovetops and lubricate them before storing them every single time or you do run the risk of getting rust and you definitely don't want that

another big thing with cast iron skillets and carbon steel skillets as well is that they tend to react with acidic foods

but the biggest con of stainless steel skillets is yes they do stick

but it does stick you don't believe me try making scrambled eggs it can be done you have to put a lot of oil on there and it's a lot more work you have to be very mindful to temperatures

the biggest cons of stainless steels however are they stick they stick like crazy they're not as forgiving if you make mistakes

i mean they get hot really quickly they cool down really quickly but if you're not paying attention you can either put your food in when the skillet's not necessarily hot and boom now you've just created a really sticky mess or you'll get distracted and you've burnt your food really quickly

but other than that the two biggest cons are the price and they're not as nonstick as carbon steel and stainless steel

and she definitely loves the carbon steel skillets but i don't think she likes to do that extra step at the end you know completely drying them off and cleaning them

you cannot hear you cannot use more than 75 percent of the maximum power of your burner that means if you're a gas burner or induction is going from 1 till 10 you know like seven or a bit more than seven is going to be the maximum you can use and that gives for me a general feel of slowness

it will damage your pen and things go from you use the right amount of heat it's going to be a very slow kind of searing you need to take time

don't don't put the heat too high anyways if you do what's happening everything sticks Everything Burns so you go from a really nice control kind of heat and if you go out of the boundaries you burn everything everything start to stick

if you try to use these two let's say oh I'm gonna make a pasta sauce and you know really sear some mince mince meat or something like that the pan doesn't like it it burns it starts to color on the sides

and if you buy them this is going to be a big big learning curves I am still trying to understand some of these spans out here

if you do that with stainless things stick if it's too hot too cold you have problems you just gotta find that right temperature

a really thin cheap aluminum core stainless steel pan it's kind of sweet spot to cooking is very very small

Now, a big downside to the system is accidentally starting the machine when you've forgotten your switch on high power turned on or you've left the dial on 10. A lot of splattering will happen if you do not have a lid on.

You have a super inconveniently You have a super inconveniently placed plug.

there is more sort of temperature control um and adjustments uh necessary in walk cooking than there are in most styles of um western cooking.

it'll take a little bit more work to get the seasoning, you know, the initial seasoning done, the the black the the blackening um of the surface.

Um it'll just be, you know, slightly more difficult to clean and and uh and you can't do things like let it sit soaking in your sink overnight, etc.

my wife she has had multiple problems with it on multiple occasions because she hasn't heated it enough

the other thing to note about the cast iron is that it does take special care so you need to clean it a certain way and you need to cook with it a certain way otherwise you're going to mess it up and it's going to be very very hard to clean

enameled cast iron has slightly lower conductivity than traditional cast iron because of the enamel coating

while pure stainless steel is not the best conductor of heat this Pan the 360 incorporates aluminum and copper which can speed up that heat distribution a lot faster

But it does take an extra 2 minutes for your stainless steel pan to drop in temperature compared to nonstick. So if you're not patient enough with letting the pan cool, you're going to easily burn your food or dry out your sauce, kind of like how we did with the carbonara.

they do stick out slightly from the cooking surface. This creates tiny crevices where food can get stuck.

with LA cruset to get the best cooking experience you need to put your pan on your stove turn on the stove and wait a little bit like 20 seconds for the pan to kind of heat up

if you cook on an electric flat top or an induction stove those cook tops heat more just where the pan touches the cooking the uh the surface of the stove top and for that reason the pans are heated only where they make contact you get nice seasoning on the cooking surface but you're not going to get that even…