>>22064860
you're a meme

>>22064860
420 is way above boiling

>>22064868
...yes, as required for the leidenfrost effect

>>22064860
you're a meme. tranny.

>>22064871
It starts at 380f which just happens to be right around the temperature that's good for frying, if you have it all the way at 420 it's going to just burn your oil immediately.

>>22064878
you're doing it wrong, you don't just crank the pan up and check back at a random time. fjc this board is retards.

>>22064860
t. Big Teflon

>>22064901
The exact opposite. You don't need to heat stainless steel or carbon steel or cast iron pan to leidenfrost levels to be able to cook without sticking. The leidenfrost effect simply has nothing to do with what makes foods stick. Heating your pan this high is only gonna increase the risk of nasty burn in and poorly cooked food.

>>22064878
Most oils have smoke points around 400F unless it's unrefined. You only need it to be that hot at first when adding the oil too, after that you can lower the temperature.

Leidenfrost is one of those things midwit retards hear about and then repeat it non-stop. It's a way to make yourself look like you know what you are talking about.
The actual truth about Leidenfrost is if you've switched to cast iron it's a pretty good demonstration for how hot the pan should be before you use it. After a few times you do this you will just know that the pan is hot without having to put water in the pan. And it's a cool visual having water bounce around.
Leidenfrost isn't a serious thing you need to think about and no cook does this.

>>22064908
What would be the point of that? Just have it at a lower temperature to begin with. Especially since the leidenfrost effect very explicitly has nothing to do with oil (even less so than cooking).

>>22064912
The oil hitting the water of the protein or vegetable silly billy

>>22064912
It's not the Leidenfrost effect specifically but it's just a good indicator that the pan has gotten hot enough. When a pan gets to around that temperature then it more easily becomes nonstick when a little oil is added for whatever reason. People say it has to do with the pores in the pan or it changes the oil at that temperature but whatever it is it just works better.

>>22064860
How so?

>>22064860
I agree

is it leidenfrost effect when you put butter in a pan and wait for the residual water in the butter to evaporate?

>>22065019
But it works just as well at lower temperatures. The leidenfrost temperatur is just too hot for most applications. Which is why even the advocats use a lot of oil right before cooking, or literally lower the temperature back down again (like this Einstein >>22064908) before actually cooking.

>>22064986
They don‘t give the oil time to hit leidenfrost temps because then you‘d be in smoking point temperatures.

>>22065135
I loterally posted a picture with a red arrow

>>22065198
>But it works just as well at lower temperatures
No it doesn't. It's similar to seasoning cast iron. The method is used to give stainless steel a temporary nonstick seasoning too. Just hitting smoke point temps isn't going to make your pan billow smoke. It doesn't seem like you've tried it to realize it's useful for things that can be very prone to sticking. I can have pancakes sliding around in a steel pan even better than a nonstick pan by doing this. It doesn't work if I don't get the pan hot enough first.

>Einstein
kys

>>22064860
My sister is so hot I came on her back and the lidenfrost effect happened to my cum.

I fucking hate it man
I'm trying to learn to cook sunny side up eggs on stainless pans with no sticking and it just doesn't fucking work

>>22064868
DUDE

>>22065276
All your conjecture about why it works are pointless when the simple fact is that the pans work just as well if you preheat them but not to such a high level. You can just try it out and see for yourself. I can have pancakes slide in stainless steel without ever going that high. Have you tried that?

>>22065276
>It doesn't work if I don't get the pan hot enough first.
>>22065894
>Have you tried that?

>>22064860
Ok

Heat to leidenfrost then reduce to desired temp. Just works man.

>>22065325
RIP

Ah, you must also be getting a lot of stainless steel shorts in your youtube feed.

Time to save this thread:
https://www.youtube.com/watch?v=8ye1hqMjV5k

Leidenfrost found this while trying to prove you can make earth from fire and water. He even thought he proved it because the water left some residue but that was just because the bumfuck town he was in had very hard water.

>>22066620
based alchemist

>>22064860
But could you do this with cum?

When I was researching stainless steel pans ahead of purchasing one, I saw all of this advice too. But I also saw a lot of people saying that it is really silly. It does seem like a mass delusion to me.

I just heat butter at the same time as the pan and, when it is hot, I add the food. Haven't had a steak stick. Haven't had vegetables stick. Haven't had eggs stick. I do find pulled chicken sticks a bit much, but I only use that for meals with liquid so it's not a problem and the fond that forms is actually perfect.

However, I realise that is anecdotal. I have a very cheap pan, and I have heard that cheaper pans use worse base plates. Maybe it's not that everyone on youtube is copying the same video, hoping to get their 5 milliseconds in the algorithm, but that everyone who disagrees with the findings doesn't have a true, chef-tier stainless steel pan™.

>>22065327
WEED

>>22067451
>heat butter at the same time as the pan
By the time the pan is anywhere near searing temps the butter would be entirely burnt. Either you're lying or just steaming food in butter