In previous videos of Yami Gostaronomi, Mahyar presented to the fans for the first time the method of non-sticking steel cooking utensils (called "seasoning") in the Persian cyberspace. Link to the video: • Teaching the basic and easy method of non-sticking utensils... But seasoning is not necessary for all cooking techniques! For cooking large pieces of meat or chicken, such as steak slices, the advanced technique used by professional chefs is a technique that is taught in this video based on controlling and correctly detecting the working temperature of the pan, using the Leidenfrost phenomenon. By practicing and mastering these two important techniques, you will be able to prepare the healthiest and most delicious dishes in steel utensils, just like the experienced chefs of the best restaurants in the world. ⚠❗🔴Important explanation!! The answer to the question of many friends: Does the process of non-sticking a steel pan (seasoning) need to be repeated before each use? Yes. This is not a permanent chemical coating like Teflon, etc.! The previous layer is removed during washing and the surface of the pan is completely cleaned, and before the next use **if the cooking technique you want to do requires a non-stick pan**, the pan is re-seasoned. ‼Seasoning is not required for all cooking techniques, use the resources below to master all cooking techniques in stainless steel cookware. The most complete set of instructions on the correct and professional use of steel utensils is presented in this collection of Yami Gastronomy videos for the first time in Persian: A comprehensive guide to choosing and buying steel utensils and reviewing other options: • A guide and reasons for choosing cooking utensils a... A detailed and complete tutorial on how to cook rice in a katte with a great bottom pot in steel utensils: • The most complete tutorial on how to cook rice in a katte method in... Cooking pancakes in a regular steel pan without the need for seasoning with excellent results: • A quick and simple tutorial on healthy and delicious pancakes b... The best way to cook lamb pan kebab in a steel pan with the closest result to charcoal kebab: • Pan kebab lamb, a different method... How to make scrambled eggs in a steel pan: • The most popular breakfast egg in the Chef Hat method... Videos on how to make various types of rice with bread, rice and potato bottom pots in a steel pot: • A tutorial on the preparation technique Traditional and large Tahchin... • Authentic Iranian saffron pilaf with ears... • Premium saffron pilaf with goat meat... One of the riskiest possible dishes (Armenian meat and potato pilaf) in a stainless steel pan without sticking and falling apart: • Madame Jeanette's meat and potato pilaf, ... Excellent tomato omelet in a stainless steel pan: • Master chef's tomato omelet in a non-stick method... Frying fish in a stainless steel pan: • The most complete tutorial on frying fish and more importantly... Premium vegetable kukou in a stainless steel pan: • Authentic vegetable kukou in the style of a cup shop... Complete playlist of videos from Yami Gastronomy's "Cooking Techniques and Tools" series: • Cooking Techniques and Tools Please note: The Leidenfrost point temperature is 193 degrees Celsius. Sunflower oil was used for cooking, which has a smoke point of more than 240 degrees. The normal and safe working temperature of any oil is slightly after the smoke point. This method, and the seasoning method, is safe and secure using any oil with a smoke point above 200 degrees. ! Extra virgin olive oil is not suitable for this. ! Pure animal oil prepared by refining butter is suitable for this. The basic method is presented in this video: • The most complete tutorial on preparing pure animal oil ... To learn about the smoke point of different oils: https://en.wikipedia.org/wiki/Templat... The Liedenfrost illustration diagram overlaid in video is accredited to: Vystrix Nexoth at the English Wikipedia https://en.wikipedia.org/wiki/User:Vy... Used under terms of it's CC BY-SA 3.0 license