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/ck/ - Food & Cooking

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20126020 No.20126020 [Reply] [Original]

Whats the surface made of that makes it so nonstick?
Also ive been watching a lot of teppanyaki cooking on youtube and i think it might be the ultimate form of cooking.

>> No.20126024

>>20126020
did you miss the part where they oil it down?

>> No.20126026
File: 46 KB, 1024x576, 1644287015118m.jpg [View same] [iqdb] [saucenao] [google]
20126026

>>20126020
GREASE

>> No.20126028

>>20126024
Yeah but my stainless steel pan cant be that nonstick with oil

>> No.20126059

>>20126028
Yes it can

>> No.20126090

>>20126028
Have you tried turning the knob above 3?

>> No.20126100

>>20126028
preheat the pan dipshit

>> No.20126109

>>20126028
>Yeah but my stainless steel pan cant be that nonstick with oil
at the local korean bbq, the hot plate is "greased" with a cube of beef fat first.

>> No.20126223
File: 1.14 MB, 576x844, leidenfrost egg.webm [View same] [iqdb] [saucenao] [google]
20126223

>>20126028
Hot pan and some oil, you pussy. Stop being scared of cooking with heat.
I've seasoned flat rocks to make them nonstick. Actual rocks from the beach.

>> No.20126235

>>20126090
>>20126100
>>20126223
The chefs at these high end restaurants use very gentle heat not scorching like line cucks
https://www.youtube.com/watch?v=kocjfdezxik

>> No.20126250

>>20126235
>gentle heat
Dude, we can all hear the sizzle. And I bet OP can't with the way he's cooking.
Nobody said to set the damn kitchen on fire but he's clearly turned down too low.

>> No.20126259

>>20126250
Im op. Yeah it sizzles but gently. It is nothing like the chinese or the line cooks with their jet engine fire.
Maybe its a skill issue. I just dont think the answer is "turn the heat up"

>> No.20126262

>>20126259
You can think whatever you want, OP.
You asked a question and people answered it. You were just hoping to hear something else than what they told you.
The teppanyaki tables are not magic.

>> No.20126271

>>20126262
lol my carbon steel pan dont stick. Are you saying its magic? Im not sure the teppanyaki is made of stainless steel.

>> No.20126274

>>20126259
> The habachi grill is a tricky surface with massive heat variances from 450 degrees in its center to 250 degrees around its perimeter.

Ever notice how they always cook shit in the center? It's because that's where it gets hot.

>> No.20126284

>>20126274
Im pretty sure the temp can be adjusted

>> No.20126288

>>20126271
>Im not sure the teppanyaki is made of stainless steel.
Well congrats for being retarded and wrong.

https://www.kickassgrills.com/delta-heat-dhtg32-built-in-gas-teppanyaki-grill.html

>> No.20126292

>>20126284
Some units can but in practice you generally don't even if you can.

It's turned on high, you use the edges for slower cooking stuff and keeping things warm, you sear and fry things in the center.

>> No.20126297

>>20126271
Nice reading comprehension.

>> No.20126301

>>20126288
Maybe it is a skill issue then

>> No.20126308

>>20126020
Is a combination of hot enough, oil, and a good amount of scrapping plus technique.

>> No.20126316

>>20126301
That much was clear when you said your stainless pan could NEVER be that nonstick.

>> No.20126328

>>20126316
It can be nonstick but ive never managed to make it as nonstick as the chefs on youtube do. They can cook it with oil or water, they can cook meat or egg or rice. Probably the rice is most impressive since rice sticks really easily. And they dont even use much oil either.

>> No.20126331

>>20126288
Kek that link proves it is stainless, but also that it's high heat. OP double BTFO in a single link.
> stainless steel U burners put out a total of 37,000 BTUs across the solid stainless griddle surface for efficient, high-heat cooking.

>> No.20126341

>>20126301
Heat, grease, and paying actual attention is all you need.
People fry steaks on slabs of salt ffs.
If everything sticks to your pan you are most likely not greasing it and/or getting it hot enough.
Practice and experiment with something cheap. This slices of meat, whisked eggs, or maybe just some vegetables.
You can get a lot of trial and error out of a porkchop if you cut it into pieces.

>> No.20126458

>>20126028
if you burn the oil into the metal it creates a nonstick layer, but they still add more oil because oil imparts flavor. most woks are literally made out of steel.
they set the heat super high, then literally burn the oil into it.

>> No.20126464

>>20126328
>And they dont even use much oil either.

restraunts use tons of oil and fats. they usually lie in their gay little online videos and website recipes and pretend its like 1 tsp of oil but if you watch they just pour that shit into everything at every fucking step.

its the main reason slop tastes so good. whether its eastern or western food, they pour on the oil/butter/fat and salt.

>> No.20126482

>>20126331
That one is stainless. Many are carbon steel. Some have a chrome top option.

>> No.20126486

>>20126464
This is not the restaurants promotion video. Its a guy eating at restaurants filming the chefs cooking.
And no sorry, slop dont taste good at all. If you have to use shit ton of oil to make food taste good then thats a skill and palate issue.

>> No.20126490
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20126490

>>20126482
Post some

These are all stainless, and all the ones i've ever seen in use in the US were also stainless.

>> No.20126502

I haven't been to a teppanyaki place in decades, but have worked in a couple places that use flat-top grills, and they're literally just thick slabs of stainless steel set on top of a few elements. You have to understand that these things are kept hot for most of the day and are constantly being oiled and wiped down. At the end of the night you can take a grill brick to it and with enough elbow grease it will go back to being shiny silver.

>> No.20126523

>>20126028
>oil
that's the problem, use lard

>> No.20126526
File: 461 KB, 1080x1379, Screenshot_20240121_103942_Adobe Acrobat.jpg [View same] [iqdb] [saucenao] [google]
20126526

>>20126490
Those are all stainless front, sides. Stainless body construction. The Imperials loudly state this in their spec sheet. However the cooking surface is just listed as steel with a chrome option. Wolf does the same in their spec sheets but no chrome option.

>> No.20126544
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20126544

>>20126526
Perhaps most are stainless in restaurants, I don't know. Could be that many people assume stainless when it isn't. I watched a video of a "tomagoyaki master" sushi chef the other day and he was talking about his copper and stainless tomagoyaki pan that was clearly tin lined.

>> No.20126608

https://www.youtube.com/watch?v=6EUkbv4um1Y
If anyone wants to see how gentle they cook. Barely any sizzle on that fish. Also very little oil used.
I dont know what temp they set their stove at, but its obvious not scorching high temp. And 0 stick.

>> No.20126983

>>20126608
when you're cooking wagyu you don't want to just sear the sides and serve it like other steaks
there's so much freakin fat in there you have to let it hold a low temp long enough to make it edible
so now they have a bunch of time to kill and want the onions/mushrooms to have a complementary texture

>> No.20127020

>>20126526
>>20126544
It's most likely a high-carbon semi-stainless steel, but not enough chromium content to be technically stainless. So it's still got most of the properties of stainless steel but it wont be quite as resistant to corrosion and shit, but since it's a cooking surface it should be regularly cleaned and kept dry when not in use anyway, so it's not a big deal.