Whats the surface made of that makes it so nonstick?

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.

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  1. 1 month ago
    Anonymous

    did you miss the part where they oil it down?

      • 1 month ago
        Anonymous

        Yes it can

      • 1 month ago
        Anonymous

        Have you tried turning the knob above 3?

        • 1 month ago
          Anonymous

          preheat the pan dipshit

          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.

          The chefs at these high end restaurants use very gentle heat not scorching like line cucks

          • 1 month ago
            Anonymous

            >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.

            • 1 month ago
              Anonymous

              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"

              • 1 month ago
                Anonymous

                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.

              • 1 month ago
                Anonymous

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

              • 1 month ago
                Anonymous

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

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

              • 1 month ago
                Anonymous

                Maybe it is a skill issue then

              • 1 month ago
                Anonymous

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

              • 1 month ago
                Anonymous

                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.

              • 1 month ago
                Anonymous

                >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 fricking step.

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

              • 1 month ago
                Anonymous

                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.

              • 1 month ago
                Anonymous

                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.

              • 1 month ago
                Anonymous

                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.

              • 1 month ago
                Anonymous

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

              • 1 month ago
                Anonymous

                Post some

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

              • 1 month ago
                Anonymous

                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.

              • 1 month ago
                Anonymous

                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.

              • 1 month ago
                Anonymous

                https://i.imgur.com/6GZfUwb.jpg

                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.

                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.

              • 1 month ago
                Anonymous

                Nice reading comprehension.

              • 1 month ago
                Anonymous

                > 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.

              • 1 month ago
                Anonymous

                Im pretty sure the temp can be adjusted

              • 1 month ago
                Anonymous

                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.

      • 1 month ago
        Anonymous

        preheat the pan dipshit

      • 1 month ago
        Anonymous

        >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.

      • 1 month ago
        Anonymous

        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.

      • 1 month ago
        Anonymous

        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.

      • 1 month ago
        Anonymous

        >oil
        that's the problem, use lard

  2. 1 month ago
    Anonymous

    GREASE

  3. 1 month ago
    Anonymous

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

  4. 1 month ago
    Anonymous

    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.

  5. 1 month ago
    Anonymous

    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.

    • 1 month ago
      Anonymous

      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

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