Nonstick French Omelet in Stainless Steel (Pepin style) скачать в хорошем качестве

Nonstick French Omelet in Stainless Steel (Pepin style)

Achieved with what I might call "Deep conditioning". I believe it's distinct from the type of seasoning you normally see advocated, but they are related. "Full" seasoning is durable and protective for reactive pans but not very nonstick by itself, however less thoroughly polymerized(?) "seasoning" is very nonstick and is often leftover after seasoning. It can also form quickly when adding oil to a hot pan, sometimes called "longyau". It's probably also how "leidenfrost" and other heat control focused techniques work. I'd call these "quick conditioning". But to avoid sticking with this kind of aggressively stirred omelet it might not be enough. Multiple layers (maybe with cooling periods in between) may work, but the most reliable "deep conditioning" method I've found so far is to pour in a larger amount of refined, unsaturated oil, let the whole thing start smoking gently, wait for maybe 30 seconds, then turn everything off and let it cool down. The cool down usually takes about 30 minutes for me. Then you can pour out the oil and wipe the pan out thoroughly. It's basically how DeBuyer recommends seasoning their carbon steel pans on the stovetop, but without the final darkening step after wiping out the oil:    • How to season a carbon steel pan ?   The technique itself is basically the normal technique for Pepin-style omelets. Jacques Pépin himself has a few videos. Kenji has a few as well. My favorite is one of Kenji's where he makes it obvious that the temperature for these is around the boiling point of water. Unfortunately I don't think that exact technique will work here because I'm afraid boiling water could ruin the conditioning. I also don't need it with this element, but the idea is good:    • Want Perfect French Omelettes? Start With ...