This video by Mahyar, released on March 6, 2022, is probably the most imitated cooking technique training video in Persian cyberspace. Be sure to read the rest of this text's useful additional explanations by clicking on more...! How do professional chefs make steel cookware non-stick? Is it even possible? Yes, it is completely possible, and it is very simple and fast, and in this video I will teach you the correct technique for doing this in the simplest way. At the beginning of the video, useful explanations are given about the health risks of using Teflon, aluminum, and traditional copper cookware. Hexclad cookware and similar types, known as "honeycomb (laser!) non-stick steel: They are far more dangerous than the integrated Teflon of famous European brands! The inside of the depressions of the steel surface (which is usually a cheap and poor-quality steel alloy) is filled with a non-stick coating of Teflon material, which is neither as integrated as Teflon, nor as healthy. Usually these parts start to peel off sooner and poison more food. The cheaper Chinese-made copies sold by fraudulent Iranian merchants called German and Korean are far more dangerous than Hex-Clad (which is a US-registered company that sells products made in China)! If you search the Internet, Mr. Gordon Ramsay has also been accused of fraud and immorality for fraudulently advertising these dishes, and there are currently several class action lawsuits pending in US courts for misleading and unhealthy advertising of these dishes, which you can see by searching the following phrase on Google: Class action lawsuit against hexclad ⚠❗🔴 Important explanation!! The answer to the question of many friends: Should the non-stick process of a steel pan (seasoning) 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 Persian for the first time in this collection of Yami Gastronomy videos: Advanced method of cooking half-and-half in an unseasoned steel pan with a spoonful of oil: • Half-and-half in a regular steel pan without sticking... Video tutorial on the professional method of cooking steak and similar items without sticking in steel utensils, without seasoning technique (using the simple and effective Leidenfrost principle): • Easy tutorial on the professional technique of cooking steak in... Comprehensive guide to choosing and buying steel utensils and exploring other options: • Guide and reasons for choosing cooking utensils... Accurate and complete tutorial on how to cook rice in a katte with a great bottom 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: • Quick and simple tutorial on healthy and delicious pancakes with... The best method of cooking lamb kebab in a steel pan with the closest result to charcoal grilling: • Pan-fried lamb kebab, different method... How to make scrambled eggs in a stainless 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 bottoms in a stainless steel pot: • Tutorial on the technique of making traditional and large rice... • Authentic Iranian saffron rice beans with ears... • Premium saffron rice lentils with goat meat... One of the riskiest dishes possible (Armenian meat and potato dumplings) in a stainless steel pan without sticking or falling apart: • Madame Jeanette's meat and potato dumplings,... Excellent tomato omelette in a stainless steel pan: • Master chef's tomato omelette 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 tea shop... Complete playlist of videos in the collection "Cooking Techniques and Tools" by Yami Gastronomy: • Cooking Techniques and Tools Whenever you see someone who claims to be a professional cook in Teflon cookware and tries to teach you how to cook, my advice to you is to not waste your time listening to them! For more information about the serious health and environmental risks of Teflon cookware, you can refer to the following references or search for "health hazards of Teflon" on Google. https://www.webmd.com/food-recipes/ss... https://www.cookinglight.com/news/fda... Additional note: Using traditional cast iron cookware is relatively low risk, of course, provided you are skilled in using it correctly. Cast iron cookware with a special enamel coating (the good types of which are produced by several well-known French and German manufacturers and are at least twice as expensive as good steel) does not require any special considerations. The cheaper types of this type of cast iron cookware, which are also sold under the brand names of many American and European manufacturers, are all made in China and usually contain lead and other dangerous heavy metals in their glaze. Note that what has been sold as cast iron cookware in Iran in recent years is not cast iron, but is actually molded aluminum with a carcinogenic Teflon coating. To identify real cast iron (which is much heavier than these fake cast iron cookware), you can use a magnet that should stick completely to the body of the cookware.