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Hi this is Amiyo Today I am going to talk about the frying pan which I believe is one of the most important equipment in cooking. One of the most common question I get from friends is “What knife do you use?” or “How much does a chef’s knife costs?” But I think that frying pan is more important than a knife, so let’s talk about the importance of the frying pan today. F Fry Frying Frying Pan I’ll show you the pans that I use in my own kitchen. but before that, I will explain a little about the heat retention and heat transfer rate. You can think of heat retention as the amount of heat pan can store and heat transfer rate as to how effectively pan can convey heat to food. These are the two most important things when choosing a frying pan Let me first show you these three pans. The first product is from a well known company called T-fal. and this is non-stick. This is about $30 in US. Benefits are lightweight and non-stick properties it has. Those are reasons why many people use this. But the downside is, it has lowest heat retention and heat transfer rate among these pans. The second frying pan is a copper frying pan made by a French company called Mauviel. This pan is about $300 The benefits are, unlike T-fal, it has very good heat retention and heat transfer rate. Its downside is, it is pretty heavy and high price. The third pan is a cast iron pan made by a US company called Lodge. It is about $20 in US. The benefits are, high heat retention and outstanding durability but the downside is that it has the lowest heat transfer rate and is the heaviest among the three pans. I keep emphasizing heat retention and heat transfer rates. Let me give you an explanation as to why these are of substantial importance. Let’s assume the stove emits 100 heat. A pan with a good heat transfer rate delivers heat well, so heat will reach the surface of the pan very fast Which means when you put the food on a heated pan, the surface of the pan will lose the heat due to the food. However, when cooking with a pan that can quickly transfer heat, the surface of the pan will heat up to its temperature very fast. To give an example with actual pan, When using frying pan with a low heat transfer rate like T-fal, it will have difficulty bringing the temperature back up when the surface temperature drops due to the food. In contrast, Mauviel copper pan has a high heat transfer rate due to copper material, so the pan will bring the temperature back up really fast. On the other hand, I mentioned Lodge cast iron pan has low heat transfer rate but highest heat retention, This means, cast iron pan has a low heat transfer rate so it takes a long time to heat up But has high heat retention, so once it is heated up, the pan will not lose its surface temperature when food is put on a pan. Coming back to Mauviel, the copper pan has less heat retention than the cast iron pan, but has a higher heat transfer rate, so it can bring the temperature back up much faster. A frying pan like T-fal, with a low heat transfer rate and low heat retention, causes the surface temperature to drop easily and it takes a while for the pan to heat up so food is less tasty compared to other pans. Confusing right? Let me show you using these two very opposite pans to show you some demonstrations. For those having difficulty using not non-stick pans, I will also show some tips on cooking without sticking. Fun begins! Staring two same size stove. High heat transfer copper pan Starting the onion test I will cook onion on both pans let’s see how fast it cooks. I am going to use 1/4 onions each While pans preheating, I will give some explanation Onion has water inside. Like all the veggie and meat does while the surface is cooking, if all the juice inside got evaporated the meat will get hard and rubbery and veggies get mushy and loses their texture. Then, how should we cook? On high heat, we should cook the surface but preserve its juice. 1 minute into preheating I can feel the heat on the copper pan but not on non-stick Let’s start with a small amount of oil same amount on both sides This frying pan still needs more heating how to tell is when oil is hot, it smokes also, oil has to release itself this is not ready I will stop touching so it will have the same preheating time. I am going to give a little more time you see the oil spreading? This means the pan is ready. let’s start starting with non-stick 1/4 onion stir 1/4 onion hear the sound? sounds different too To show this pan’s ability, I am going to add more onions on this side This means the pan loses more temperature. stirring stirring the surface is already starting to cook non-stick? not sure yet. Probably wouldn’t be fully cooked until the copper pan is done. the surface is cooking well stirring this is cooking too but still quite raw While onion on the copper pan is browning the onion in the non-stick is still quite white show you closely brown white Even with the same amount of oil on both pan, Non-stick pan has less heat so it is more greasy Onion in the copper pan is less greasy this is done lights off not sticking as well When you preheat the pan on hight heat and cook with oil then it doesn’t stick Not sure when this will finish look at the difference both heat off look this is greasy, uneven color and under cooked This one more even color not sticking still has the texture and fully cooked close up on this one same cooking time but a huge difference This means, that if you try to fully cook the onion using a non-stick pan, it will lose a lot of moisture inside the onion. If these were meat, you just lost all the juice and the meat became tough. this was an onion test I just showed you about the frying pans. Now you may think I am insisting you to buy an expensive pan. So I am going to convince you on why you should invest in a good frying pan. From the onion test, I explained how heat efficient pan can cook can change the outcome of the dish On top of that, a good frying pan is very durable as well. T-fal pan I used in the experiment is only 6 months old. but it is already shaking. This is due to pan getting more heat then it can bear so it is bending. When the pan starts to bend like this one, it is hard to use so I will be throwing this one soon. This means spending $30 every 6 to 12 months. However, I have used my copper pan for 8 years now, it is not shaking and looks like I can keep using it. It was $300 which is quite expensive, but it doesn’t really have an expiration date and it cooks good food every time so it seems to be a good investment. There are good inexpensive options, There was a $20 cast iron pan I showed earlier, which is cheaper than the T-fal It is the cheapest and the most durable among the three pans I showed. If you know how to care for it, it can be passed down through generations. But you should know cast iron pan maintenance is a bit tricky and I will show caring tips next time. Next time when you are out to buy a new pan, considering heat retention and heat transfer rate. It could help you decide on your next pan decision. If you liked the video today, please like and subscribe to the channel.