Rouxbe
2 HN recommenders · recommended in 4 months, 2014–2024
2:18 · 492K views · Dec 16, 2008
A two-minute Rouxbe cooking-school demo of how to heat a pan properly before cooking. It uses the Leidenfrost effect, where water beads and skates across a hot pan, to show when a stainless steel pan is ready.
HN people cite it as a practical test for pan temperature and as the way to get a stainless steel pan relatively non-stick.
4 comments from Hacker News
Leidenfrost effect is how you test if your stainless steel skillet is at the right temperature for cooking. If you are into cooking, I must insist you check this out - this video
Carbon steel pans are seasoned and generally will be stored with a light coat of oil. You'll add oil while cooking, as well. My carbon steel pans don't stick – an egg will happily glide on the surface. Stainless steel pans are not seasoned, but can still be relatively non-stick as long as they are heated properly prior to use. Heating them closes the pores in the pan's surface, making the surface smoother. Add oil after the pan is properly heated. This youtube video explains the process: this video
This is called the "Leidenfrost effect." The other possible health downside to doing this in a stainless steel pan, as referenced elsewhere in these comments, is the overheating of certain cooking oils beyond their smokepoint and into temperatures that turn them potentially bad for your health. See also: [LINK] this video
This is how I cook them. It's pretty common knowledge for professional cooks[1], they just don't realize what it's called. [1] this video