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Avoid using metal utensils. When you are cooking with a nonstick pan, you should always use plastic, nylon, or wooden utensils. Metal utensils will scratch the surface of the pan and will lead to chips and scrapes in the nonstick coating. This can drastically decrease the lifespan of your pan.

Read all instructions carefully. When you purchase a nonstick pan, it will come with some basic instructions regarding how to use, clean, and store the pan. Before you begin cooking with your pan, read all of the instructions carefully. Many people will accidentally damage their pan by failing to follow basic instructions

Season the pan. Before using your pan, season it in order to lengthen the lifespan of the pan and to actually help improve the way food cooks in the pan. You should also re-season your pan periodically throughout its lifespan.
To season a pan, simply rinse and dry the pan using water. Then put a dollop of oil (any type) in the pan and coat the entire surface using a paper towel.

Coat the pan with butter or oil prior to heating. You should always add some lubricant to your pan prior to heating, even when using nonstick pans. For instance, you could coat the pan using butter or oil prior to heating. If you add oil or butter after the pan has been heated, it will likely get soaked up by the food you are cooking and not actually aid in preventing food from sticking to the pan.

Scrub with a non-abrasive sponge. Never clean a nonstick pan with a metal scouring sponge. This can scratch and damage the surface of the pan, decreasing its life. Instead, use a non-abrasive sponge or cloth. For hard to remove stains, you may need to use a little extra elbow grease!

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Hi did u make and upload all these recipe videos? Are u a barista? Or just simply share other people video here? Thanks for input btw

How much profit can he get? I wonder if people literally fall for it.

Wow, very helpful

What brand heavy cream you use? And why use sweetened cream and not milk?

By chance, I tried to make vanilla ice cream last week. But instead of heavy cream, I used a non dairy creamer (powdered type). Long story short, I made ice hard sweet milk.

Ingredients used: powdered cream, full cream milk, sugar, vanilla... And a pinch of salt.

I got me a Cuisinart ICE100. This got auto stir auto freeze (compressor) type.

But still, like I said, failed to make good ice cream. What I ended up with was like normal frozen milk... Well, maybe just a tad more airy.

I followed the recipe provided in the manual for a simple vanilla ice cream, except the part for heavy cream, coz I couldn't find any being sold near me. So I tried to improvise by buying that powdered creamer (non dairy non gluten type, since my son cannot take gluten).

Tried 2x, both resulted in hardened milkshake...

I suspect either the creamer is not working, or/and I didn't put it under the mixer long enough to aerate the mixture. But right now I'm just too disheartened to try again... Though mainly becoz I got 3 liters of failed ice cream to finish.

Yeah, I dissolved the powder with luke warm water. After mixing on low speed, I added the milk.

I'm thinking to thaw that iced milk and maybe mix it on high, see if it can become more aerated.

Thanks for the suggestion. Here to report the second try.

As suggested, I thawed out the mixture then added another 100g of powdered creamer to an approximately 1000ml of thawed out mixture. It was approximately 1300ml when in ice form, though. I remember I did share a couple of scoops with my kids, to test the taste (not the texture, coz this part was a failure) - so instead of 1.5L, I had about 1.3L.

Anyway, what I did was put it on my cooker to stir and thoroughly mix the powdered creamer. No, I didn't bring it to boil, since I'm using all ready to eat ingredients. I put it under the mixer (on medium) after letting it cool down. I saw the mixture get aerated with visible bubbles but as soon as I stopped, the bubbles started to disappear and the mixture started to look like thick milk again. But seing the bubbles, I was more hopeful that my machine can actually mix and aerate it better.

And to my delight, I managed to create something that more resembles ice cream in terms of texture. It is now soft, though not yet as firm as good ice cream you can buy from stores.

I actually added around 60ml of water, for fear that putting it on the cooker would evaporate some. But in hind sight, probably this prevented the texture to be firmer (more ice cream-like, if you will)

But anyway, I am much more pleased with how this trial turned out. My kids also felt it was more like ice cream.

Guess my machine works... I was really worried I'd wasted money on an expensive machine when it cannot produce anything closely resembling to ice cream.