Which Pan Is Right For You?

– When cooking
(fun jazzy music) in the kitchen, it’s very important to use the best tools for the job. This will ensure maximum flavor
as well as optimal textures. Hi, my name’s Alexis, and today we’re going to talk about the difference between three common household pans. Let’s start with the nonstick pan. This is probably the most
common pan for beginner cooks. These are fairly inexpensive, and due to their nonstick surface,
they’re super easy to clean. To increase the longevity of
your pan, you need to ensure that you’re taking proper
care of the nonstick surface. For example, when you’re
making scrambled eggs, you should always be using
silicone or wooden tools. And that goes for all
other dishes as well. To get the best results
from your nonstick pan, we recommend you cook delicate dishes like eggs, pancakes, grilled cheese, and lighter fish such as tilapia. Proteins like steak, chicken thighs, burgers, or salmon aren’t
ideal for a nonstick pan, as those require high heat. If you’re looking for easy cleanup and don’t wanna make dishes that require high heat, this is the pan for you. So now let’s talk about cast-irons. I think everybody should
own one of these pans. Cast-iron pans are
exceptionally versatile. These sturdy pans can be used on the stovetop as well as in the oven. Cast-iron pans are not only affordable, but if you take proper care of them, they can last for decades. These long-lasting pans can be used to cook an array of dishes, from steak, fruit cobbler, and even frittata. You can cook nearly everything
with a cast-iron pan, but for beginner cooks,
they may seem intimidating. Pans need to be treated
before their first use, and the cleanup is more involved
than with a nonstick pan. If you’re willing to do the cleanup, cast-iron pans are a worthwhile
addition to any kitchen. Now let’s talk about
our third and final pan. Stainless steel is without a doubt my favorite pan to use in the kitchen. These pans are built
tough, and like cast-iron, can be used on the
stovetop or in the oven. They’re particularly good when you want a nice sear on a protein. You can truly cook everything
with a stainless steel pan: salmon, sauteed vegetables,
risotto, and even eggs. The fear around using
the stainless steel pan is the idea that food will stick. To prevent this, you need
to make sure you’re using a pre-heated pan and the
appropriate amount of oil. So, here I have two chicken
thighs, and I’m gonna show you just how easy it is
(clattering) to make sure your food doesn’t stick. First things first,
let’s pre-heat the pan. I’m going to add about
two teaspoons of oil, just enough to coat the bottom of the pan. Once the oil begins to shimmer, I’m going to add the seasoned
chicken, skin side down. (sizzling) I’m going to let the chicken rest in the pan for a few minutes. Once the chicken begins to pull away from the pan, it should be ready to flip. See?! It’s so easy. Check out that beautiful golden skin. I’m going to let them brown
for a few more minutes on the other side, and then I’m going to finish them off in the oven. After you remove the
chicken from the oven, there’s going to be some brown bits at the bottom of the pan. This is called the foundation. At this point, you can go
ahead and scrub the pan, or what I prefer to do is take advantage of the amazing flavor from the chicken fat and make a really simple pan sauce. Reduce the stock for a few minutes, then add garlic, thyme, and
a bit of butter, and stir. Pour the sauce over the
chicken and you’ve got a great, easy dinner and a clean pan. So, as you can see, stainless steel can do everything that a
nonstick and a cast-iron can do. In my opinion, it’s the most
versatile pan out there.

100 comments on “Which Pan Is Right For You?”

  1. Lawrence Patrick says:

    I wish I had known how to use stainless steel long time ago when I was cooking more.

  2. Aaron E says:

    Works with induction cookers too!

  3. heathmcrigsby says:

    Yo how you doin?

  4. Yahia Olama says:

    Great video, thank you.

  5. Salieri Amadeus says:

    Stainless Steel retains around 15-25% of the food’s nutrients. Iron-cast and Clay are the best. Both take longer time to cook the food in them and do not burn away most of the nutrients.

  6. Данил Бехтер says:

    What exactly is the problem with high temperatures for nonstick pans?

  7. Hur Guler says:

    Cast iron cooking tastes better.

  8. 2PacPRNDL says:

    Pans? I'll stick with my plate and microwave

  9. n01ded says:

    Alexis so foine.

  10. Denny Crane says:

    She's hot as fuck

  11. Mohammed Arqam says:

    And they even block bullets even the Magnum

  12. Mohammed Arqam says:

    Seriously i never looked cooking but i fell in love with just because of u Mom
    Not tasty 😂
    Tasty helped me a lot to learn
    Thank u

  13. Flying Nihilist says:

    What about ceramic pans?

  14. Carla Merely says:

    I loved the trick of the sauce nice

  15. VvultasS says:

    Carbon steel trumps them ALL!

  16. -- says:

    My choice is PUBG PAN!

  17. Mohd Saad Mohd says:

    Which one blocks bullets?

  18. QuickScope1597 says:

    Me: Watches video about deathstep pan snare
    YouTube: reccomends this video

  19. Sandra An says:

    Should add how different material affect your health. Like the cover of non stick pan

  20. Chén-Xī Tián says:

    I like to use copper pan

  21. MightyJoeYoung says:

    I have the granite-rock pan, best pan I've ever used.

  22. Fransis Black says:

    _BRAND.?? 1:53
    thank you.

  23. sirfancypants Mcgee says:

    Its called a fond…. A foundation is for houses…

  24. SaltySouls says:

    What about carbon steel

  25. Shyam : says:

    Peter Pan

  26. Tom Garnes says:

    Not to jump on a couple years after the video, but why not compare it against hard anodized as well? It's also another pan type which while requiring seasoning, does a great job of heat dissipation and avoiding sticking .

  27. Hieu Duy says:

    Fun fact cast iron pan can block bullet

  28. xSamura says:

    Very fucking usefull video…. NOOWWW where is the Ceramic, Copper, and Diamond pans video

  29. Daniel Handika says:

    use wok. done

  30. Liscan Lady says:


  31. Chantel Chandler says:

    Yeah you lost me as non truth tellers once your chef went to stainless steel and wanted to "teach us" how to "make things not stick" with chicken thighs instead of eggs. If you really wanted to show us not only how awesome your stainless is, but how to work one then your "chef" should've shown how.
    That kind of dishonesty is why I usually avoid videos like this, but I was curious. And you proved me right as to why I fly past these.
    I can cook on steel w/o eggs sticking. I've been cooking for years.
    But most people can't. And you have the balls to not only tell people they're doing something wrong, but then not even show them the right way, but claim you're doing it anyway?! WTF? If you're going to tell somebody they're doing something wrong then at least have the balls to show them how to do it right.
    I dont even know what to call people like you.

  32. David Joon Yi says:

    Awesome Video!!!!
    Keep the Work!

  33. BatTub says:

    The one that deflect bullets…

  34. Danimal Planet says:

    Teflon kills. Cast iron and stainless and proper seasoning will do the job. Leave "C8" and "Gen X" out of your food.

  35. Tj H says:

    um no, sorry to disagree but aside from initial treatment and being a bit careful the first few times, cast iron is the EASIEST to clean. heck even the stuff you DO Have to do isn't too much of an effort. My cast iron pans does NOT stick at all. i have 2 dutch ovens i use all the time and cleanup is just water+towel.

    Stainless steel has slight better heat distribution (not so much of an issue if you have induction imo), things stick to the pan a bit more and stainless steel retains heat less. This means steel pans are good for things like sauces etc that are delicate and use deglazing but not as good for sticky foods or things that need a lot of heat retention and long time to cook. Cast Iron otoh, has a very high heat retention, so not so good for quick stuff but is just the BEST for things like stews and broth. Nothing like stainless steel for some sauce or gravy, nothing like a cast iron dutch oven for some delicious stew.

  36. arch pineda says:

    I like the pubg pan because it can block bullets

  37. Don Wald says:

    So stainless is a poor imitation cast iron ………

  38. Lego Burst says:

    i will use my frying pan as a drying pan

  39. Blue Clouds says:

    Stainless steel pans & pots are the healthiest tools to cook your food with.

  40. Gringo Sinting says:

    I'm a wok guy

  41. 666dynomax says:

    everyone should own one cast iron pan? LOL I have 7… and need 3 more hahahaaa

  42. Trisztán Sándor Horváth says:

    Wtf cast iron pans are affordable, a decent or Creuset is $200

  43. Krazy Kanuck says:

    I prefer 100% Copper over stainless or cast iron. I also have a cast bronze pan, which is much like cast iron, but it wont rust.

  44. kory tal says:

    I bought some pans on this page recently, I recommend them for those lovers of cooking https://www.cuchilleriabarcelona.com/bu-es-accesorios-cocina-s.html For me it has been great shopping, they have good variety

  45. Parag Gupta says:

    I thot PUBG has introduced 3 pan types… 😀

  46. Lou says:

    Thanks for the info. I've been hesitant on stainless steel but I think I'll like it best. I'm about to purchase new pots and pans…any recommendations on brands. I would like two different size of frying pans in the set.

  47. JMPX says:

    1:49 risOttO

  48. Patrick Schmidl says:

    Whichever frying pan I get, I'll use it as a drying pan.

  49. Anitha B says:

    Could you pls provide the brand and specifications of the SS pan and cast iron pans used in the demo. Would the SS pan be nonstick even for pancakes?

  50. ktkrap says:

    Steel industry ftw

  51. December Blue says:

    What about ceramic pans? Are they good for beginners?

  52. Carl 8 says:

    i love pan cake….

  53. eking11 says:

    I know damn well that chicken isn't done, you can even see the red near the bone. You gotta bake them for at least 30 mins.

  54. Maximus Productions says:

    A Bullet proof Pan is right for me

  55. SomeRandom Guy says:

    Did you season that chicken

  56. K1trys says:

    2:26 "once the chicken begins to pull away from the pan"? No offence but wtf does that even mean?

  57. catklyst says:

    The Chad stainless steel.

  58. Robert Pruitt says:

    If you think stainless can do everything non-stick can, I invite you to crack an egg into a cold stainless pan and slowly heat it…….

    Also, Teflon has to be heated to almost 700 degrees before it starts offgassing. That's well above the temperature used for high heat cooking in a skillet.

    Cast iron and stainless are great, and better than Teflon for many types of cooking (where you want things to stick and form a fond, for example), but there's no excuse for spreading old wives tales.

    If you're going to post information like you're an expert, then a bit of actual research should be done.

  59. Ananthu Xtreme says:


  60. bluefireflower says:

    Tasty: which pan is right for u?
    Me: All for one. One for all.

  61. Rhyperior Ranger says:

    I’ll use my trusty frying pan, as a DRYING pan

  62. Happy Face says:

    Did ypu forget 2 cover a drying pan from brock

  63. Kimberly Suarez says:

    I’ll use them as a drying pan 😀

  64. Jimmi B says:

    Carbon steel is an alternative to cast iron. My glass top electric stove maker advises against cast iron as they can scratch the glass surface. My carbon steel pans are now non-stick and wonderful to use.

  65. Just A German says:

    This video is for all the pansexuals out there

  66. Vick s says:

    Very helpfull👌

  67. MacTechG4 says:

    The answer is simple; CAST IRON!


  68. Rajkumar Harikrishnan says:

    For Traditional iron and cast iron cookware like Kadai and Tawa etc please contact Sri Jeyalakshmi metals Pudhumandapam Madurai Cell +91 95241 07452
    They supply all over India at a very reasonable price with good service

  69. Sittirat T. says:

    what bout carbon steel?

  70. Alankrita Turaga says:

    Ppl After watching this video, plz watch this video as well….

  71. rob1811 says:

    What about stone?

  72. Alisha Aziz says:

    I keep burning the sides of my stainless steel

  73. Solaris Orchestra says:

    What I would like to know is also about those pans that are made of glass or Ceramic

  74. Marco Fernandez says:

    Thanks 😃

  75. Inggrid Stefany says:

    The ending song its so sexy….

  76. Gokul Raj says:

    Anybody saw this after a PUBG match? 😂

  77. Tony Bob says:

    I was about to throw my iron pan out, now I will give it another chance 🙂

  78. ALFJAMXA James says:

    Wowwwwwww I never considered stainless steel cook ware. I just bought a cast iron pan. I use non stick pans mostly.

  79. allflying3 says:

    What about, the stone pan?

  80. TheSingularity says:

    Omg marry me.

  81. Robert Latorre says:

    Brock's frying pan, because they have many uses, it can be a regular frying pan, a flying pan, a drying pan, and much more! plus I like that line

  82. Joe Rusyn says:

    just got a carbon steel pan. i think its my new favorite

  83. Football Paradise says:

    I have a nonstick pan and I can still get a nice sear on steak,chicken etc

  84. TortoiseBlaster says:

    I use my drying pan

  85. Bob Wareham says:


  86. dkskjm dosh says:

    How about for induction cooker


    I'm sold

  88. Alston Sam says:

    whats the water thing you add on the pan on the last of the dishes

  89. IMur KING says:

    What brand is that stainless steal frying pan?

  90. Brother Conductress says:

    She’s talking like a robot

  91. A Man Apart says:

    Never use non-stick pans.

  92. Jim Halfpenny says:

    Any pan will do me as long as I have something to put in it

  93. Balbak Wa says:


  94. Dawn Playzz says:

    Who else watched this in an empty stomach??

  95. Tiny Aguilar says:

    I smoked some loud and ended up here

  96. Sonny Boy says:

    Non stick pans are toxic, i only recommend cast iron

  97. Vayxen says:

    Best frying pan is the one that can become a drying pan

  98. Davide B. says:


    The two best choices are:

    – a carbon steel frying pan for non-stick cooking (after a correct seasoning of the pan).

    – a 3-ply inox steel pan for all other cooking (especially sour sauces).

    COMPLETAMENTE SBAGLIATO (opinione personale)

    Le due scelte migliori sono:

    – una padella in ferro minerale per le cotture antiaderenti (dopo una corretta stagionatura della padella).

    – una padella inox in triplo strato per tutte le altre cotture (specialmente le salse acide).

Leave a Reply

Your email address will not be published. Required fields are marked *