@joanndavis4843
With that much oil, it is hard to imagine potatoes sticking. I use a fraction of that, add garlic just before done, remove from heat, and leave on the lid. While setting the steam releases anything sticking inside the pan.
@chongli297
Love this! Thanks! I had a breakthrough today in my quest for perfect crispy eggs! I preheated the pan until it was absolutely ripping hot so that when I added a bit of oil it immediately started smoking and sticking to the pan as seasoning. I then swirled it around for a bit and poured out the excess, wiping the pan with a paper towel before putting it back on the heat. I then added fresh oil which cooled the pan down and turned the heat down a bit, then added the eggs as some wisps of smoke began to appear again. This was perfect! The eggs roared and crackled and created tons of bubbles, but they did not stick at all! They slid around like a hockey puck! This approach is essentially the opposite of the approach you use to do a fried egg test, where you're using butter to tell you when the pan is up to the minimum temperature for non-stick eggs. Here I'm using (sunflower) oil to come down to the maximum temperature for non-stick crispy eggs. This helped me to get a much better understanding of the non-stick temperature zone! Now I want to try some potatoes!
@PrudentReviews
Great video Scott!
@jpj4961
Thank You My Man. I’ve been getting into the carbon steel game. I had seasoning and sticking problems. I patiently learned from you and Cook Cultural. I couldn’t be happier. You earned my subscriotion.
@oltedders
What a coincidence. This is exactly what I needed to hear this week.
@jodycarter7308
Add the oil, add a kernel or two of popcorn. When they pop, your oil is ready.
@pamelaklemp5615
I'm a recent viewer to your channel. I'm finding that I enjoy it very much, very informative and I love your quick Witt.
@praetorxyn
Great tips. The Demeyere pans need more love. I bought the 12.6” one just to use for sauces and tomato based stuff, but that pan has become an absolute workhouse because it’s so large it’s basically our go to for every stovetop fry as we make a lot of food.
@williammouri1096
Use an inch of oil and it won't stick.
@MikeTrieu
I borrow a trick from Chinese chefs. They stick a pair of chopsticks into the warming oil. Just when it starts to form bubbles around the bamboo is when it's the perfect time to add your ingredients. The same could be adapted for a wooden spatula as well.
@garryhammond3117
I'm "stuck" on your channel - Thanks for all the great content - Cheers!
@Dan-tu1fl
This helped. Thanks Uncle Scott 👍
@rmacster
Love the video. Very informative. Thanks.
@mistaowickkuh6249
With pan grilled starchy stuff I have learned over the years, if it's wet, it will gelatinize on the surface and it will turn into scab just as neglected pudding does at the bottom. It's worse though because oil goes way hotter without a ton of liquid to disperse the heat. Burns the gelatinized wet stuff so much faster. Properly dried and drained starchy ingredients feel like magic.
@curtismatsune3147
To me it's just a matter of a properly seasoned cast iron or carbon steel skillet to start with, then the patience to wait until the potatoes brown and release, resisting the urge to move them before that happens. You have to be mindful of heat level and not having the potatoes too wet but in my experience it's pretty forgiving (especially compared to heat level for eggs) if your skillet is properly seasoned.
@BulletQuantum
adrenaline rush during the hammer and chisel part. I'll never let you cook with my nonstick pans now.
@galenwolfe9183
You might consider a post on different oils to use. Peanut, Olive, Corn, Spray oils.....etc.
@MendeMaria-ej8bf
Thank you for your insights. ❤
@AverageReviewsYT
Instead of doing the potato dot test for even heatless.. do the leidenfrost test and roll the bead around and see if it hits a cooler spot and evaporates.. thats always worked for me. It's more precise and easier but your method works too.
@HowievYT