Best Non-Stick Pan? $16 vs $185 Pan? Let’s Find Out!
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- čas přidán 21. 05. 2024
- Brands: Blue Diamond, Granitestone, Tramontina, Sensarte, Carote, OXO, Cuisinart, GreenPan, Ninja, Anolon, Caraway, Made In (carbon steel), Imarku and HexClad. Pans compared for non-stick performance frying eggs, pancakes, and even a Cheesemallow. Non-stick pans also compared for thermal efficiency heating up water, temperature variation, and scratch resistance.
I bought all of the frying pans to ensure an unbiased and fair review. So, thank you for supporting the channel through Patreon!
➡ Thank you for supporting the channel through memberships:
/ @projectfarm
➡ Thank you very much for supporting the channel through Patreon: / projectfarm
➡ An easy way to find past videos along with products tested: bit.ly/2FCrBpk A big thanks to Jim for putting this together.
➡ Merch: project-farm.com
➡ Click here if you'd like to subscribe: / @projectfarm
➡ As an Amazon Associate I earn from qualifying purchases.
➡ Products Tested In This Video (in no particular order):
Thermal Imaging Camera: amzn.to/3SKYuDI
Blue Diamond: amzn.to/42lKqUn
Granitestone: amzn.to/47XqBne
Tramontina: amzn.to/3OpIy7f
Sensarte: amzn.to/3Sio15y
Carote: amzn.to/47Y3Srp
OXO: amzn.to/3SnnHlU
Cuisinart: amzn.to/3OnYSFE
GreenPan: amzn.to/3HF8sjq
Ninja: amzn.to/3OobgFt
Anolon: amzn.to/42oaqOH
Caraway: amzn.to/3udnOZm
Made In Carbon Steel: amzn.to/3SDSkFc
Imarku: amzn.to/42nyul0
HexClad: amzn.to/3SCBjLv
Videography Equipment:
Sony DSC-RX10 III Cyber-shot Digital Still Camera: amzn.to/2YdXvPw
Canon 70D Camera: amzn.to/31b5Gy0
Azden Microphone: amzn.to/34d3DLE
Go Pro Bundle: amzn.to/3Ca0ZVN
This video is only for entertainment purposes. If you rely on the information portrayed in this video, you assume the responsibility for the results. Project Farm LLC - Jak na to + styl
My girlfriend and I were watching videos last night about best nonstick pan. I told her I should write project farm to cover this topic. 12 hours later project farm posted this video. My jaw just about hit the floor when I noticed the thumbnail. Thank you project farm!
Tell your girlfriend Project Farm did the video because you told him to.
Yep,,, my son and I had been starting to have big breakfast during the cold weather.
You can only eat so many poached eggs,, and He was saying we have to get a nonstick pan so we can have fried eggs and grilled cheeses',,, a new pan was on the list for next week
I know smart phones listen to your conversations to target ads, but I did not know they could forsee the future.
He was listening
Nice. If you're looking for more info, PrudentReviews does the best pan reviews I've seen.
My wife always asks me why I watch these videos. She hears your voice and says "Are you watching that guy that compares oil, lawnmowers and drillbits again?"
I've explained to her countless times about your merits... unbiased, not sponsored, objective and thorough. She didn't understand what I was talking about until this video. Haha.
As always, a fantastic video. It always amazes me to see how you find the right ways to test every product you feature in your channel. Great work.
Right, who would have thought grilling a cheesemellow would be such an excellent test medium? Todd is sharp as a tack and witty to boot.
@@Apollyon67 Nailed it!
ITS SCIENCE WOMAN! HOW CAN YOU NOT APPRECIATE SCIENCE!!!
Thank you!
Mine says the same thing…
A lot of manufacturers especially the expensive ones, probably wouldn't want this independent performance test done because all that marketing costs spent would go down the drain. This is what consumers really need, transparency and honesty.
Thanks!
Next one: toilet papers
😂
But for real, he would find a way to test it without, well, *testing* it.
Fr with real ass😂😂😂
@@scott8919it’s easy
@@scott8919he would too!
I truly miss his old videos testing random stuff in small engines
Nearly a million views to watch him review frying pans. My man deserves this, he’s the best!
Thanks !
I know right 😂. Who would've thought someone could get that many off frying pans
*As a machinist who likes to cook I've been waiting for this day for five years.*
*Cheesemallow was a good visual demonstration.*
@@ProjectFarm 🎉I'm down for more home and kitchen gadgets. Something about your no non sense bs and efficiency is refreshing. 😊
The problem with a lot of these pans is that the non-stick coating wears out extremely quickly. The real test for these pans is not if it can be non-stick out of the box, but how long the non-stick coating lasts.
You have to take care of nonstick pans and follow their instructions or they’ll wear out much sooner then they should. While all nonstick fails at some point I stay away from pricey ceramic coated ones. It’s a sacrificial coating that loses some of its nonstick properties every use. You usually always get what you pay for with nonstick. If you buy $10-$15 pans you’re lucky to get 6 months lol. If you get some quality ones they can last a few years.
They say the best are only about 5 years. Of course how much you use it will vary that. I buy cheap ones and replace often but my cast iron is ancient as well as my stainless and carbon steel.
Agreed. While these kinds of tests are great, they only test a snapshot of how something performs when brand new. For a lot of items, they all perform pretty good out of the box, the real test is how they perform over time. There is a huge variability in the longevity of non-stick pan surfaces. I would have preferred to have the longevity tested over the performance when brand new.
The hardness test is a good indicator of longevity
I agree!! I bought an all white non-stick pan five or six years ago from Marshall's (they sell stuff that doesn't sell well at the regular retailers) and that sucker is just now starting to stick. I spent the princely sum of ten bucks and would gladly buy a complete set if only it was branded... 🙄
I grew up in a hotel, worked in the kitchen since I was 5, have been cooking for 75 years. I bought a Granitestone set of pots and pans last year, they are really great, so I gave a set to 8 relatives as a Christmas present. Everyone loves them.
I was surprised to see the regular non-stick Made-In pan was not compared to the others. Instead the gimmicky made in carbon steel pan was used. I have two of the regular made-in non-stick pans because I complained that one of them was not flat enough on the bottom, and they sent me another and told me to keep the first one. I use them both because I have a gas stove, and I've been happy with their performance. They are made in the USA.
This is the first and only non-stick frying pan comparison that is worth anything. A huge thank you for doing this, filming it and sharing it with us. 👍👍👍👍👍
Without doing it 100-200 times (like America's Test Kitchen does with their tests - 50 times making eggs) its unfortunately pretty worthless. Being non-stick out of the box is one thing (and the base function), being non-stick 2 years down the road is the important thing.
Also, poor Carbon Steel pan, completely wrongly used and thus instead of basically non-stick a sticky mess.
@@jcstrabo yeah but also don't get me wrong but not being able to see the test conducted in ATK does make me trust them less, this is why you cross reference multiple videos before deciding what to get
@@jcstrabo not to mention his pick was the same as ATK
@@jcstrabo You're right that exhaustive long term testing would be ideal, but realistically most people won't use the pans for that long, or they'll be scratched to hell by then. Besides, it's good to know if any brands have crap non-stick properties to begin with, since it's very unlikely it'll end up winning over time. Given the low price of some of these pans, it makes more sense to simply buy one a year rather than buy one for 3-4x the cost.
The carbon steel pan was tested just fine. It illustrates that spending more money on one doesn't give you any extra convenience if all you want to do is slap an egg into a pan without mucking about, and with the minimum prep and clean up effort.
@jcstrabo right, because if it's garbage right out of the box it's bound to get better years down the line.
Chef’s hat was *chef’s kiss*
Beat me to it lol
is* you haven't watched the whole video yet
lol. Thank you!!
You have to test it when you hit the bad guys in the head, how it holds up.
He's running the chuckwagon at the Offroad Wrecker Games
Thank you for yet another great review/test.
My wife and I bought one of the Granite Stone pans and it cooks extremely evenly and doesn't stick at all. It's easily the best performing pan we've ever bought.
She's happy that I found your channel 2 or 3 years ago.
You are welcome! Thanks for sharing!
This is exactly the kind of review video I need and that I'm thankful for as someone who cooks a lot! ❤
Thanks for the feedback.
Usually my wife doesn’t watch these videos with me. BUT… today she pulled up a chair and joined in! Fantastic job! Or should I say “Now That’s Impressive!”
My wife could not cook an egg. I'm jealous!
Same. Got to go. Off to go get a granite stone package.
Nice , and she said she would pick ?
That's a good wife, knowing her place in the kitchen.
Hahaha I watched the tumbler video with my partner. Project Farm is genius.
7:17 "Did a pretty good job at cooking the pancake evenly" bro that was PERFECT. Decades ahead of other brands.
I'm glad someone else mentioned it. That was an absolutely beautiful pancake.
It's a great pan. It's best to pair with induction so it heats fast. And for those of us who can't be bothered cleaning the pan right away, everything is easily wiped off.
Yeah, I usually tune out his commentary and just look at the results to extrapolate my own conclusions.
That just sold me on that pan.
Yup, I was rooting for that pan in the rest of the tests after that pancake. If I ever come across a deal on that pan I am grabbing it and hiding it from the wife so she doesn't wreck it.
Just wanted to thank you for this. Got my wife a large Granitestone saucepan after seeing this. She's never been happier with a pan.
One of the best videos yet! And that's saying something!
I very much appreciate the scratch test as that's the most important to me, I don't wanna have to toss out the pan after a year. I'd be completely happy with the granite stone or the green pan thank you for the video
10/10!
Thanks!
Only one channel on the interweb where I'd sit through a fry pan shoot out. Great stuff as always!
Thanks!
not a fan of america’s test kitchen huh
@@lancercool1992 For some things, yes. I am and have been for years. However, many of their reviews are more subjective and anecdotal than I prefer. I like the more methodical and objective testing approach here. Regardless, great we have these sources of info when we have all these options.. :)
I couldn't as there is no Tefal pan tested, while this is one of best and most popular brands in the world with both cheap (and still not that bad) pans - up to "Titanium6x" thick pans. And none of these pans had ILAG coating, which is also very popular.
piggybacking on this comment:
I feel like the carbon steel pan didn't received a proper representation here.
The BIG difference between all those pans and a carbon pan ,is that this pan is going to just get better AND is literally indestructible.
I have the "de buyer mineral b" now, pretty much exactly 11 years. Its almost daily in use, and the coating is better than ever.
I use it for smash burgers, and i almost felt like, its too non stick for the burgers to stick to the pan proper, they release almost by themself.
I can fry eggs easily in this pan, and the heat transfer is superb.
I've never seen anyone "properly" review pans like this. Amazing. Very definitive. This made anyone who's ever reviewed cookware look like a fool. I want a bigger list of models in this chart... but no need to bother reviewing any pans that use a single screw to attach the handle.
watch more america's test kitchen
Despite the screw, I thought the Sensart looked really good. I like the smooth bowl (no exposed rivets), non-stick, and even heating. Handle won't get hot. Just don't put it in the oven.
honestly tho I love that they dont have the damn rivets inside the pan. that would make them easier to clean.
Yeah and the necessary destruction at the end was the icing on the cake. Will be a few worried execs after this one.
@@ericfranke1637 @darkpheonic77 Trust me on the screwed in pans. It's far too much of a weak point and shows that the manufacturer did not design a pan to last. When done right, the rivets aren't problematic to clean, and you know you have a solid pan. Otherwise you end up in a fails video compilation where you broke off the handle and lost your food behind the stove.
I really appreciate the testing you do, it makes choosing frying pans much easier.
Thanks!
Thank you for doing this. I've had this question stuck in my head for a long time. Appreciate this.
Now you have a non-stick mind.
@@driscollsdrew Best reply to a comment I've seen in a long time. Thank you.
This is the first CZcams video that my wife wanted to watch with me. Congrats Project Farm. 🎉
💀
Thanks!
i bought so many products based on your experiments and im never disappointed
so far: floor jack, jack stands, rust convertor, battery jumper, pocket knife, motor oil, sea foam
somehow you keep em coming, very impressive!
He almost made me buy a lawnmower blade sharpener. I have neither a lawn nor a lawnmower.
Indeed, the tests are pretty awesome!
Proper man things!! You know you might need it one day
The most important of these examples without a doubt is the jack stands. None of the others are putting out actually life saving information.
@Projectfarm isnt like Stevetheguardrailguy, where his life mission is preventing tragedy, but that video is undoubtedly responsible for saving a life, or preventing a life changing injury. Its not something that can be calculated, but with how many people saw it, it certainly prevented someone from buying a bad jackstand and trusting it with their life and subsequently losing the gamble.
👏👏
Thanks!
Dude, you just keep hitting home runs over the years. Great content as always, good job on the crew!
Thanks and you are welcome!
He is the best at what he does. It reminds me of a saying that I'm sure I'll mess up but goes like "you don't have to be good at everything, just be the best at 1 thing"
as always THANK YOU very much for all the work you do for us. I was really interested in the hexclad and the made in brands and so glad I haven't spent the money on them. That granitstone will do me just fine. Have a wonderful day and stay safe.
Thanks!
Just spent 20 minutes watching a video comparing brandnames I have never heard of and probably cannot buy here in Europe. Still enjoyed it😂.
Same to me. I was comparing the properties and coating types. Was very surprised not to see a classic "teflon coated" pan to see how it really does...
Atleast hexclad and OXO are available here :P
Teflon = garbage and would scratch with a 1 pick let alone a 3.... @@hrayz
@@w8stral I know. Wanted to actually see how much.
several of those brands are probably chinese trash from amazon.
Man that Granitestone blew my mind how well it performed for its price, and I see Gordon Ramsay flogging those Hexclade pans. So glad you did this video.
With all the reviews and endorsements for hexclad I had thought about getting a pan. Glad I hadn’t. I still may give the madein carbon steel pans a try as they will get better with time. They would be in addition to/place of cast iron.
I purchased a set of Granitestone pans for $12.50 per pan plus lids 3 months ago. It's very possible it's the best purchase I've ever made. No issues with the pans so far, they all look and perform like new.
*And I'm so glad I didn't fall for the cashgrab pan 🥳
Hexclad are designed to allow the use of metal utensils with them. Try that on the others and see what happens.
I bought a Granitestone pan about a year ago from Walmart. I bought it out of pure convenience, not knowing anything about Granitestone. On average, I use the pan about 4-5 days a week and it has held up great. Ironically, my local Costco has had a Hexclad representative doing live demonstrations of their pan a couple of times over the last year and I was almost convinced to give one a try. After watching PF's testing, I'm glad I didn't.
@@matthewsmith1461 Considering granite stone had a tougher coating and literally cost 10 times less, no way the hex clad lasts 10 times longer without damage.
I really enjoyed this video as well thanks. For ideas on future videos I recommend comparing camping gear specifically stoves. There is so much to choose from, huge price differences, and not enough unbiased information out there. Keep up the good work!
You are the man, you are right on time, you give the best and the most thorough reviews….it’s always exactly what I’m looking for.
Just 30 minutes ago, I was cussing my stainless steel all clad pan.
Thanks, a purchase will soon be made
Thanks!
PLEASE do more kitchen equipment testing. It is so addicting! Liked the video before I even watched it!
Liking a video before even watching is kinda a weird thing to do
@@SawtoothWild not really, if you seen this channel before.. We already know what to expect :)
@@SawtoothWildthey’re sheeps, herd mentality lol
Yeah. Two of the things I'd like to see the most, are air fryers and fridges being compared. SO MUCH snake oil in those markets.
Fridges are such a disaster to test: They're take up a lot of space, are expensive, are hard to transport, and have high enough peak draw to be annoying to test concurrently. I'd definitely love to see them testing, but I can totally understand if that's a bit too much of an ask.
I'd be willing to forgive PF for asking a store (not a manufacturer, obviously) for help to make this happen (i.e., "Thank you to [brand] for lending me these fridges. They're not paying for this video and have no editorial control"). However, I suspect that even such a faux sponsorship wouldn't be enough to make this practical.
My Mrs won't be complaining I'm watching a PF video now 🤣🤣🤣🤣🤣
lol. Great point!
why?
Yeah, he's going to really blow up with this one. I wonder about my T-fal. . .
Cheesemallow is sooo redneck 😂
@@briankleinschmidt3664 Too bad the best picks seem to be unavailable where I live. I'm guessing they're mostly for American market. I'll stick with Tefal after all. Though it's still non stick after years of use.
I just bought a new non stick pan. Bought the granitstone since you tested it good ! Keep up the good work PF
Thanks, will do! Thanks for sharing.
This was AWESOME - what a great comparison of the abilities of these pans. Just goes to show, there are different pans for different needs. The nice thick heavy ones heat up slowly, so not great for boiling water in a hurry, and the non-nonstick thin pan that heats up fast would be great for a stir fry or sauteeing with a good amount of oil.
I appreciate your hard work on this video content! Looks like I already follow you so I'm already a fan.
Thanks and you are welcome!
I'd like to see a round 2 with some other high end kitchen cookware (copper, calphalon, t-fal, well seasoned cast-iron skillet, etc.)
Another good testing idea could be related to cleaning off the cheesemallow/burnt-gunk with scrubbing and seeing how much damage it takes
Great work and looking forward to more cheesemallow testing.
I'm curious about that also. Personally all things considered I'm still going to stay with my cast iron. But to be fair I've had them over 20yrs some 30+yrs
@@fz671 Cast Iron or Carbon steel is the only way to go after years of cooking. Buying a New Pan every few years is IMO wasteful cash wise. I will pass on my Cast Iron to my Kids and Grand Kids and so forth for generations. Use a bit of Fat for eggs Veg. etc. and it's slick and can be. Clean up is a breeze once the Finish is built up. You can even use modern soap on occasion after the finish is aged up because that soap doesn't have lye in it. Weight might be the only issue. But if that's the Case Carbon Steel is much lighter.
And All-Clad.
I was looking for Calphalon as well
Thanks! Thanks for the suggestion.
I never click like until the video is over, but seeing you in a chef hat right away told me that this is gonna be a fun one
Thanks!
Thanks for the thorough video. The little dirty secret of non-stick pans is that they all perform quite well when new - and your video proves exactly that. Unfortunately after 3-6 months of constant use they all loose their non-stickiness. No way you can turn an egg w/o oil on a 6 month old "non-stick" pan. To prove my point - Hexclad is the only brand I know that provides long warranty that covers non-stick properties.
Before you people say that my pans suffer the death of 1000 scratches - my pans don't have a single scratch. My before last neoflam pan got particularly good care such when I got my last one, I couldn't distinguish surfaces between the new and the used one (except that the new one was still non-stick).
Eventually I got fed up and switched to carbon steel pans for frying and stainless steel pans for wet/acidic foods. It's pretty quick to master using them if you pay attention to what you do and they are going to work the same for years and years.
And, carbon steel pans radiate heat really good compared to aluminium so you can really brown your onions, mushrooms, potatoes, etc. without making them mooshy. Yum!
Also, pans without non-stick coatings don't put toxins into your food while you cook it!
@@7duke77 do you have any research to back up this claim?
@@ZaarHai There are tons of studies that go back many years. This is nothing new and I'm honestly surprised how few people appear to know about it. A quick web search will net you enough to keep you busy for days.
You are welcome! Thanks for sharing.
@@7duke77 a quick web search will show that you're incorrect
Thanks again for all that you do in these valuable tests!
If you could do a part II non-stick pan test and test All-Clad, Calphalon, Misen, StoneDine/StoneLine, Gotham Steel, etc. That would be great. I did read somewhere that a woman had her All-Clad non-stick pan for 8 years and wanted to warranty it because the non-stick coating was starting to come off after 8 years of use. All-Clad stated that the non-stick coating was a wear item and wouldn't warranty it.
Also, a separate test just on stainless steel pans including All-Clad 3-ply and 5 ply stainless steel pans, Cuisinart, Ninja, etc. And if you could get your hands on a few older well-seasoned cast iron skillets - Griswold, Wagner, etc. to compare to a modern Lodge cast iron skillet would all be great tests. A BIG THANK YOU for all that you do!
Thanks! Thanks for the suggestions.
Also interested in how those all-clad varieties compare.
@@jgm3796if you find my comment you will see that my all-clad copper core nonstick skillet lasted only 18 months. Don't bother with high end brands for nonstick, it's just a waste of money. After the all-clad debacle, I bought Oxo nonstick Pro pans, and after 4.5 years they are still as new and nonstick as the day received. For about 40 dollars now, it's the best 10in skillet for egg cookery (among other foods) there is!
While I am not familiar with this channel, that's a big ask to go that deep into the wallet. For nonstick pans, it's a waste of money.
@@ProjectFarmif possible you think you could do a test with non pfos pans to see which is best ?
Next weeks review: New Belts tested as a result of changing belt sizes from eating all those pancakes, eggs & cheesemellows…lol. Always great to watch!
LOL! Snorted my coffee with this one.
@@gavinmclaren9416 Week after “Which Coffee Snorts Best”
Lol Thanks!
I remember voting for you to review household items but I didn't think you actually would. Wow. This is amazing content. You really did a fantastic job on this. So incredibly useful. Your one man operation is seriously giving Consumer Reports a run for its money. Keep up the great work. Love the hat!
Thanks and you are welcome!
But this test can't test the coating safe.
Great video comparison! Always timely as usual. Thank you sir.
Thanks and you are welcome!
I was looking into getting a new egg pan so this video timing is magic! Love all your videos!
Same here.
If Todd ever has a garage sale it’s gonna have so much variety!
Just bring syrup!!
lol
@@_BAD_MERC_, don't bring syrup, bring *maple* syrup. Ordinary "pancake syrup" is an abomination.
@goodun2974 pancake syrup is so much better tasting than real maple syrup. Absolutely terrible for you, but no question tastes way better.
But it will all have been through destructive testing.
My wife watched with me today. We both laughed at "Lethal Ethel". Bet you get even more subscribers after this one. Great job Todd.
That was funny! A cheezemallow from lethal ethal!
Thanks for doing this. I know this takes a lot of time and effort and i appreciate that.
Yay, I recommended non stick pans a while back!. Thank you for doing a video on it.
Love this guy. From garage tools to kitchen tools, he's to the point, no bloviating.
Getting it done, one line at a time.
Bloviating.
40 years on this earth, and have never heard that word before.
@Repent-and-believe-in-Jesus1 Besides copy/pasting random quotes, do you have your own thoughts?
Good Point!
@@mycarpultunnel He means he doesn't want to blow him.
Best part of your videos is, I can watch your videos at 1.5x, and you still sound the same! Your are a word articulation wizard sir! AMAZING! 👏
Thanks!
it sounds like 1 minute infomercial but the articulation is really crystal clear
Watching at 2x speed and he's still very easy to follow 👌🏻
@@johnngo4653 i watch everything at 2x speed lol
@@RubricoA. -or the disclaimer at the end of medical commercials
Absolutely rock-solid comparison. The things you test are pure gold. I'm in the market for a new pan and that Granitstoen looks like a winner. Thank you for your service sir!
Cheese-mallows... we're going to test that!
Thanks and you are welcome!
Absolutely brilliant! Thank you so much for helping the community with their choice of products/tools/utensils/... Your dedication and ingenious design of testing methods are outstanding. Most of all, your conclusions/recommendations are practical - which is so important in today's world where dishonest product marketing is so prevalent. Thank you for your honesty and efforts protecting consumers. Peace be with you, Ciao, L
Thanks and you are welcome!
That Caraway pancake looked magnificent
Right? 😋
After quite a bit of searching I went with the Caraway set due to the materials it uses and works with different cooking sources, and have to say I love all of them, however, I did manage to leave the frying pan on the stove at full heat for about seven to ten minutes and ruined it having to buy another, and would have liked to have seen if any of the ones he tested here would have survived that kind of torture. Probably not...😆🤣
I’m buying one right now just because of how that pancake looked 😂
Thanks!
Love ya brother love that your branching out
Thank you!!
He did a poll about testing household products quite a long time ago. The comments were really positive.
Yes from product testing all the way to… product testing. lol
So impressed by the speed of the information flying at me in this video! Never even comment on YT videos and I love to cook. More creators should make videos like this!
Thanks! Thanks for supporting the channel! I really appreciate it!
Great timing..used your testing to buy much needed new cookware..thanks!went with the granitestone
Glad to hear!
I'm glad you've branched out into other areas of youtube. The cooking scene on youtube is a cesspool of hidden product placements and people trying to sell you their cookbooks...cough cough...weissman...
We needed this.
every cook on youtube makes a cookbook and sells it. why would you single out one of them? its like being an artist and not wanting to sell your art
Because Weismann used to be good and informative. He's now as annoying as a seven year old and super pushy with his book.
Glad you enjoyed the video!
Based on that “cheesemallow,” I don’t think we have to worry about Project Farm trying to sell us his cookbook any time soon.
As a Brazilian, i've always watched your videos for the entertainment value, since almost all the tools presented on this channel aren't avaliable here. Nice to see something i could actually buy being tested! The Tramontina brand is kind of omnipresent in our country's kitchenware.
I have plenty of Tramontina pans here in the USA. Their triply series is a great pan. WAY better than the aluminum basic pan tested here.
I have some very well made tramontina machettes and two tramontina pans that are my favorite.
Tramontina has been a name ive respected for a long time. Everything they import to the US has been great in the price to performance ratio. I particularly loved their machetes back in the day when i hiked and camped frequently
@@bl4558 Agree, we have a tri ply professional nonstick Tramontina fry pan rivet-less and its works very well. Just don't use metals utensils while cooking nor scratch/metal pads to clean. LOL
PS- Use baking soda or Bon-Ami o clean any stains in the pan. NO commercial cleaners.
I love their knives!
Thanks again for another great video with excellent testing and conclusions. Been looking for a good non stick pan and this helped us make our choice. Love your channel.
Thanks and you are welcome!
Woohoo! Another great test - and a surprising subject. Nearly everyone uses these things regularly. As usual you did a super job of coming up with important and useful characteristics to test - and what a variation.
Thanks!
This was such an epic video! I've been getting spammed for years about hexclad being endorsed by Ramsey himself. To see that price get wrecked by so many 'cheap' pans is truly satisfying! You're a legend, my dude.
Thanks!
I had an ad for the hexclad pan come on as I was watching this video.
My thoughts exactly!
I love the foray into housewares and other non-"tool" products. If this channel has taught me anything it's that you can print whatever you like on the side of the box and nobody is going to stop you. Being able to actually see a bunch of things perform real world tasks is so helpful.
Good Point!
Thank you for this information. I really appreciate your efforts and thoroughness and for the information I was looking for- to make a purchasing decision that was concluded and consummated just minutes ago.
So, to show my appreciation, I elected to become a new subscriber!
Thanks and you are welcome! Thanks for watching and subscribing!
God, i love how this channel reviews so many products! I really like how meticulous an scientific the testing is. Big fan!
Thanks, appreciate that!
I have to say it can be a real challenge to find reviewers who are both truly impartial and simultaneously do a thorough job testing products. If I'm going to buy the types of products you review, I basically always check to see if you made a video about it.
There is an issue with the carbon steel skillet though. Carbon steel skillets usage is very different from coated non-stick pans: the temperature of the stove must be lower, and they usually need a little bit of fat. You will never get a good result with no or low fat food like he did, food will tend to burn because the temperature is much higher.
Thanks!
Yeah it's hard to hide your bias when it comes to skillets. 😂😂😂😂😂😂 duh
@@lolilollolilol7773 if you have to coat it in lubricant to keep something from sticking to it, would you call thata non-stick pan?
I seriously watched 20 minute video on frying pans because this is gold. Saving me money 💰
Thanks for watching! Glad to hear!
@@ProjectFarm Thank you. So many missed the point. lol So well done! Right to the issues.
Teflon has many problems, none of which are discussed in the video: health problems, and environmental problems. PFOA is thought to be cancer inducing, and PTFE/PFOA are nearly impossible to eliminate, meaning it goes in our environment and pollutes it forever. So much so in fact that traces of it have been found to be in human blood. Not forgetting that these aluminum pans are barely recyclable if at all.
And all will fail within a few years.
Newer ceramic coatings are non toxic, but otherwise present the same issues as the Teflon pans: longevity, and I believe, environmental issues. That's why carbon steel pans are superior in many ways and getting traction: they don't fail, they aren't toxic and their non-stick properties build up with usage. Sure, they will never be as non-stick as Teflon (nothing is), but they last forever, and they sear meat much better than Teflon or ceramic coated pans.
I watched this and the bought the granitestone cookware set. They are fantastic. Thank you sir!
You are welcome!
In my entire life I have never heard of a cheesmallow.
You are GODS!
Can't say i look forward to Cousin Eddy's cookbook.
Love that you're applying your rigorous testing to other stuff. I'll definitely keep watching!
I didn't know that cheese-mallows were a thing; it sounds disgusting!
Glad you enjoyed the video!
@@goodun2974 That's just a way to test the pan (I hope). Marshmallows and cheese are both pretty common ways to test non-stick pans.
We have the Granitestone 20 pc Cookware set. I think we paid something like $140 for the whole set. I just asked my wife how she likes her cookware and her reply was, "It's probably one of the best household things I own". Mind you, we've been married nearly 44 years and have gone through maybe 5-7 different cookware sets. Your video shows exactly the way every piece of this set functions. Thanks again for a very informative video.
Thank you for the independent confirmation. I was seriously looking at this set at Wal-Mart, and I might well get it sometime this spring when cash is a bit more plentiful.
@@CharlieLarkin75I've had Granitestone pans for 4 years and I'll never buy another brand again. Truly incredible pans. We've got 4 adults and 1 child in our house that use these pans and they've lasted this long and I'm still able to shake an egg off with barely the lighted spray of oil.
Thank you for sharing! I'll have to tell my wife about that set
You are welcome!
Like always, grate review. I think your the only person who could get me watch a plan review lol.
I would love to see an electric griddle review. Such as presto, Bella ect..
Thanks, keep up the great reviews!
Thanks, will do! Thanks for the suggestion.
Holy crap. I'm so glad content like this exists. Thanks so much!
You are welcome!
One criticism: carbon steel cooks best at lower power levels. My carbon steel pans fry eggs with ease....no sticking - no mess. Great test overall. Thank you.
Doesn't made in sell non-stick pans also?
They need a really good seasoning coat and a good layer of oil. Its all I use though since if it DOES stick, I can go after it with a metal spatula then clean it with a copper scrub thingy lol
I think every pan cooks differently on different stoves. The home cook that learns the combination on stove, pan and food and how they interact will always get the most from a nonstick pan. We’re using a Blue Diamond from Menards $12.00 and no problem unless my wife overheats it and then minor sticking. Over 2 years and with metal utensils no scratches. Good value
Well look who's becoming a chef!
Lot's of practice during this review!
@@ProjectFarm Yo ... Some pans lose the "non-stick" at a particular temp...
Would like to see what happens at the mfr 'safe' temp. & after exceeding it.
Would also love a Google Sheet for the data (to sort on my own) afterwards;
Obviously ... you should have the affiliate links inside that Google Sheet.
Would like to see a test on the rechargeable “head lights” currently on the market
But you've been cooking oil right along. NOW you get to branch out some!@@ProjectFarm
Perhaps we should see a review of tabletop inductive cookers.
Thanks for the relevant information! Used to use the green pans and they last forever and the claim they don't put trace stuff in your food was the deal maker for me. Now I fry in glass, but when I travel I use green pan😊.
One of my favorite channels I love this, try to watch this in between patients
Thanks!
I work as a product QC personnel for a company once, god I wouldn't have thought one can think of so many way to judge a product............... you are the GOAT
WOW, wife and I were JUST talking about replacing our nonstick pans and this gem pops up. Thank you for reading our minds.
Same here! What one are you leaning towards? It’s granitestone or caraway for me
@@BrizzitHQ granitestone because of the price and its scratch resistance
@@BrizzitHQ
You guys really should think about the green. It's the best non-toxic plan and got really good marks across-the-board except for heating. I do a lot of research and you don't want to be eating that soft Teflon coating. Ceramic is harmless. I was happy to find out after my research over a year ago that the green pants performed very well here. there is nontoxic as an iron skillet and perform very well and slickness tests.
My wife and I just got the Caraway set and they are pretty amazing. May have looked more if this video came out before I bought them but very happy with the caraways
Proof that Project Farm is Ai… and you landed smack dab in his Algorithm. lol
Thank you so much! It’s so confusing to find the best one, now I know which one to buy!
You are welcome! Glad to hear!
Top job, this really shows the big variation in temperature across pans, well understood by chefs I am sure.
Thanks!
"Cheesemallow..." ... ... ... I can't even words. LOL
The even heat distribution of the Caraway sold me! Hot-spotting is one of the biggest issues I've had with skillets, and it can absolutely ruin an otherwise great dish.
I forwarded this video to my mother, and she asked me to include some feedback: Her biggest concern with a non-stick pan is longevity. She says typically with about 3-4 months of daily use, every non-stick pan she's used has had the coating start to flake off, and she's convinced it's a byproduct of hot-cold cycles rather than hardness, and that regular dishwasher cleaning versus hand-washing can have an effect, too, even on so-called "dishwasher safe" pans. She also says thank you for the video, and she'll be trying some new brands soon!
Yes Im very concerned with longevity too.
I'm thinking the caraway with it's more uniform nonstick coating lasting longer too.
Speaking of longevity.
I have a set of all clad non sticks that I have always used either wood or silicon in. Always hand washed because I don't have a dishwasher. I always use the soft side of the sponge. They are about 2 years old now and just starting to show wear. They are my daily driver(s).
@@rlux7069 expect them to go on for two more, just last year I retired my trusty pan I used in dormitories and it finally gave out after five years of use. Only used with wood utensils and hand washed it, not a major brand, just your regular low end frying pan.
If you or your mother don't mind handling a 2kg pan, you should look out for non-stick coated cast iron pans. Never had such good results before. Granted, they take a lot of time to heat up but keep it for very long. Very good for steaks which need a little time to rest after searing. I switched to cookware by a local manufacturer who's creating a blend of Teflon and titanium oxide. They provide 10 years of warranty on the coating. I will see if they stand by their promises ;) You don't even need to scrub those pans. Everything can be washed away even if it sticks at first. I'm very confident this is not the only manufacturer which provides this kind of coating.
By the way the trick on the hexclad is that the coating is sunken in and is "protected" by the bare metal dimples. Working with metal objects within that pan isn't an issue but the trade-off is that a certain amount of surface is not covered by non-stick coating, hence the result with the cheese becoming stuck. These edges around the dimples will also lead to rapid delamination, i figure.
Regarding longevity in general:
Don't ever put these non-stick pans in a dishwasher. Never use glass fiber reinforced utensil. You can't see it but the fibers will act as a kind of sanding paper. Use silicone tipped stuff instead. This will also minimize the risk of scratching the coating with a sharp edge that might have formed over time. Even wood will scratch after some use. Also don't ever put cold water in them when they're hot, try to use warm water instead.
Besides that a big offender here is also chunky salt or brown sugar. If you season and those particles scratch across the surface they will damage the coating inevitably.
If properly handled, the coating should last around 2 years which is "perfectly normal".
This video is the proof that anything can be tested on This chanel. Keep up the good work.
Thanks, will do!
Do same test after 1 year of usage and results may end up so different. It's not a proper test, but it's hard to do one without spending huge amount of time. Be aware of this when making conclusions.
Next: nail polish !
Thank you for doing this review video! Very informative and makes me feel better about my Caraway purchase ❤
You are so welcome!!
This guy is amazing... one of the few honest review channels out there.
We took a chance on granitestone about 5 years ago. I wasn't expecting much because they were so cheap, but they have proven to be by far the best pans we've ever owned and still holding up after regular use.
Thanks for sharing!
The Granitestone is really impressive for that price point. I was surprised that a $20 pan out did so many more expensive pans. Great test as always. Ive been watching this channel since the very beginning and anytime I buy something nowadays I always check your channel first to see if you've tested what I'm in the market for, at the moment. That has definitely helped me get the best products and saved me some time researching and money. Thank you for that.
And it's the only one made on the same continent as the US and Canada.
This guy proves on many occasion you don’t always get what you pay for.
@@Azzow15 I find that it's usually the lower-mid priced items that offer the best value, and the upper-mid priced items offer the best performance. The cheapest product is almost always a disaster and the most expensive product performs great but with diminishing returns.
In this test I was surprised that the lower-mid item also offered the best performance.
I have been using the GraniteStone for 5 or 6 years now, i am on my second one. Mine lasted around 4 years before i had to get a new one as the coating got scratched and became less non-stick over time. For the price it's hard to beat though. Just dont use metal utensils or go above medium heat as you can risk damaging the non-stick coating, as per the manual.
It's a pan. Basically, a shaped metal sheet with coating and a handle. With simple things such as these, beyond a certain price point, you're paying for brand, design and other bells and whistles.
So brother decided to become a chef now. Changed his profession.
Normally don't respond to your videos but watch them all. After using all those expensive pans for years I bought a green pan after this video. WOW Best Pan Ever!
Great reviews!
Saw you on Matt's out in Utah looked like a blast.
Thanks!
As a scientist myself, I found your process and presentation to be EXCELLENT. You were thorough and got right to the point. Great job in demystifying the choices. Loved it.
The only thing left out is the hardest to do a test like this for, but one of the most important: how long does it stay non-stick. I also would have liked to see a more premium pan, like Scanpan get tested. I've used Scanpan for years and like them, but they are pricey and don't last forever as the non-stick eventually starts to fail due to... who knows? Carbonization, or the coating itself changing it's makeup due to high heat? Regardless, having a cheaper option like that Granitestone would be great, so long as it's comparable quality and lasts longer than a couple of years.
Thanks and you are welcome!
Online missing information on which one is healthy/ non-healthy choice
As a scientist yourself, the first thing you should have noted was than no statistically relevant conclusions can be drawn from a sample of one.
@@garyco766All Teflon fails. Just buy another one.
YES!!! I've been asking for this video for ages!!! So stoked!
Sorry it's taken me so long. Hopefully, it was worth the wait!! Thank you!
He just waited until I requested it earlier this week. I am impressed how quickly he got to it! :)
Back in December, I bought a Ninja frying pan, model CW 90020/3023. Rather than non-stick, it is extra-stick. A couple of slices of ham leave a deposit. An egg then cements itself to that.
Water in the pan to soak releases almost all of the stuck-on stuff.
These non biased trials are so good! So I’m powering. Thankyou for all the time you put into this.😊
Thanks and you are welcome!
Carbon steel just needs a different approach to cooking. It becomes better over time not worse. And it likes a little more oil and heat. Since this is an amazing video about non stick pans I won't make a fuss about it but I'd just like people to know that carbon steel and stainless steel pans aren't inferior, just different😊
Thanks for listening to my Ted talk, now back to the show!
Carbon steel works well on gas stoves. It retains heat better to make a sear better as residential gas stoves can only output so much btu. Thermal or stoves seem to output the most btu.
Agree, I use my cast iron (+3 years of well seasoned) for eggs obtaining a great result
Yea for frying fish and meats the carbon steel is king.
You are welcome! Thanks for sharing.
It's so great to see such a traditional brand like Tramontina earn some praises in your channel as a good cost/value product. For us Brazilians Tramontina is like John Deere is for you. It's an all around utility brand, with metal being the most present in their products and great applications in the house.
Tramontina seems to have burst into the North American market virtually overnight, and is now everywhere in Mexico and the United States. It is so nice to be able to find such solid quality products, from utensils to cookware and more, with none of it made in China, and seemingly all at competitive prices.
Do hope you mean John Deere of yesteryear. These days they're involved in super anti repair policies.
Texan, and can confirm. I have a friend in Canada who introduced me to Tramontina. It turns out, the steak knives my family has had since the 90's are actually re-branded Tramontina knives, and they're still just as sharp as the day we bought them. Even the wood finish on most of them looks brand new!
I don't think I'd ever cook pancakes with a tractor though.
As a Chef in Brazil, the higher end kitchens are always stocked with Tramontina pans, that's how you know the kitchen means business
Thanks Todd, I love your videos so much! I never comment on videos but yours are so good that I feel the need to express how much I enjoy them. You’re very neutral and your testing always gives the pros and cons in an objective way.
One thought- maybe you could do a similar video for stainless steel? I worry a bit about the chemicals in non-stick, so I’m considering switching to stainless steel or cast iron, but it would be awesome to see a video of yours going over the stainless steel choices.
Keep doing what you’re doing :)
Thanks, will do! Thanks for the suggestion.
I'm definitely grabbing a Granitestone, I cook a lot of eggs and like to use all the pan so it definitely seems like the best choice. Thanks for another bizarrely comprehensive and absolutely helpful video!
You are welcome! Thanks for the feedback.
That Granitestone is phenomenal at twenty bucks. Good job!
Thanks!
What about longevity though? I’m pretty sure you’ll be disappointed in the long run. I really have my doubts at that price tier. You get what you pay for.😊
look at the scratch test near the end. why so much personal bias?? sounds like someone overpaid for their pan XD@@Sfhakrn
@@chartmanthefirst hahaha, yes I’m bias for sure. That being said, I’d be concerned more about warping than surface scratching. Just don’t use metal utensils! And hey, I overpay for my Milwaukee and Makita, might as well overpay for my pan too 😜
@@Sfhakrn I got one and two years later its held up. Even if it fails, that's just $16 again (How much I paid for it).
I know testing longevity would be a daunting task but I can speak to several of these brands. I've been buying these things for over 10 years dating back to the red copper. It's always difficult to receive clarity in reviews on Amazon as different people may not cook often, some may not follow instructions such as using improper utensils, cleaning improperly, placing a hot pan into dishwater, etc. My wife cooks daily and the meals vary widely. Additionally, we too had to learn through trial and error about proper care for nonstick pans. With that being said, here is our experience. The red copper was absolutely awful, warped, stuck, discolored, flaked within 6 months of daily use. We then tried the Granite stone and had similar results. About seven years ago, I bought her a tramontina pot which she raved about so I did some digging and found they made frying pans. She loved them and they would hold up for about a year and then it became a tradition to just buy a set every year. After several years of doing this, I came across an ad about OXO and after research saw they were highly rated. So, that Christmas we decided to try the OXO instead and she loved the heft of the pan and even spread of heat. Sure enough, within a year, it was failing and it was back to the drawing board which happened to be this past Christmas. So, I dove in to watching videos, reading reviews and the Made-in brand was supposed to be top of the line. Unlike the carbon model you tested, they do make a highly rated nonstick frying pan for $150. Being tired of buying pans annually, I decided if $150 is what it took to get a good nonstick frying pan that would last then I would happily do so. Luckily I bought it before Christmas which gave us an extra month to return. Initially, she was thrilled but just prior to 2 months, it started sticking which fortunately allowed us to return prior to the return window closing. I looked at reviews for the hexclad and reviews after review showed the coating chipping away and in people's food. I was getting ready to purchase her another set of OXO or Tramontina to get us through another year but she came home with a $20 nonstick pan from Kohl's or Target and said at this point, if we are going to buy annually then we might as well get $20 pans and swap them as need be. It has been holding up well. To reiterate, if you cook daily and follow manufacturer instructions, use silicone utensils, let the pan cool prior to plunging into or under water as we did then the best you might get is 6 months to a year whether you spend $50 or $150. On the other hand, her pampered chef and cast iron pots and pans are amazing, just not nonstick. For some of you who do not cook often, the OXO and Tramontina might last you several years if taken care of properly. Hopefully, someone does invent that perfect nonstick frying pan but we haven't found one yet.
Thanks for sharing.
Nonstick pans will always have a relatively short lifespan, no matter how well they are made. Its an engineering problem that can't really be solved with today's technology. Unless a manufacturer starts a service of stripping the old coating off your pan and adding a new one to it (like resoleing a shoe), these nonstick pans will always end up in the landfill after a few years. Thats why many people have moved away from them over the years and to longer lasting materials like cast iron as you mentioned. One material you could try would be enameled cast iron pans. Staub and le creuset are popular brands that make quite a few different models. While they are not perfectly nonstick they are easier to clean than tradition cast iron and require less oil to cook with to prevent food sticking.
I basically came to the same conclusion, the longest I managed to get a pan to last was 2 years. I finally dropped burning money on nonstick pans and moved to cast iron and butter/tallow/coconut oil for cooking lubricant. It takes some trial and error and learning, but I can cook eggs without a mess now. It's important to let the pan pre-heat. My main pan is a square one which suffers big time from hot spotting on round heating elements, so I also use a square copper heat spreader.
One thing that's important for cast iron is to use a metal spatula (I use a Mercer Culinary Millennia Heavy Duty Turner that I rounded off the corners of) and to happily scrape the pan without fear, the opposite of what you normally would do. This knocks down bumps over time and removed buildup that causes sticking. Combined with occasional proper seasoning (I use Crisbee Cream) results in a flatter surface that will stick less. I had initially continued to use my wood spatula that I used with nonstick pans, and it seems that likely wasted some time getting my pan to where it should be.
Note for those ignorant of cast iron/carbon steel seasoning: seasoning is NOT crusty filth and is NOT a source of flavor. It is polyunsaturated fats undergoing accelerated oxidation from heat (and iron particles) and crosslinking to form a tough polymer on the surface of the pan. Seasoning cast iron is basically like a slower version of taking red hot iron, and dunking it in oil (which comes back out with a black protective polymer coating). In fact, doing exactly this is what's done to "pre-season" many pans you buy in the store.
You can also absolutely use regular dish soap and let the pans soak if you need (lye based soaps are what can damage the seasoning). You just clean it off, heat it up, apply oil, and let it cool back down. No issues. Personally I only typically clean the pan prior to cooking, since all that's in there after cooking is carbon and fat, which is MUCH easier to just scrape off when you just leave it for the next day when the pan is cool.
I currently only touch up the seasoning every 2-3 weeks, which consists of soaking or wiping it with a wet paper towel, applying little bit of crisbee cream, heat it up to barely start smoking for a few minutes and letting it cool.
I'm fine with nonstick for pots though, as those are filled with liquid which is much less harsh than what pans are used for.
@@patrickr9716my wife and I moved over almost completely to cast iron. If it’s properly seasoned and maintained it’s very close to non stick. My scrambled eggs don’t stick nor do my sunny side ups. I just use a bit of Pam or similar. Just make sure to dry it well (I heat it for a couple minutes with a low fire)and wipe down with a bit of olive oil.
I also came to the same conclusion for the non-stick pans. I have a nice stainless set for all of my pots and pans and a great set (2 sizes) of cast iron pans. I have two non-stick pans for eggs and pancakes etc, and those are the cheap, or inexpensive, pans you can buy at Sam's in their Restaurant Supply area. I think the egg pan is $12 and the 10" is like $18 and I get an easy year out of them with proper care. I cook eggs almost daily and use the 10" a few times a month for other items. Cheap to replace and last a while. They're thick and somewhat heavy aluminum pans with silicone handles that are also oven safe. Not a bad set for the price. The other pots and pans don't need non-stick duty so I get a lot of use out of them. No my sets don't match, but I don't care and I now have pans I can keep a while.
I’m mad Le Creuset wasn’t in this video but really happy to have another great video from PF! BTW the Le Creuset non-stick wok is my all time favorite piece of cookware.
Fantastic video. My old non-stick pan has several gouges, is warped, and is barely non-stick anymore. Bought the Granitestone.
Thanks! Thanks for sharing.
Great video!
“For what it’s worth”, I have a Made In pan and love it. No issues with frying an egg at all! HOWEVER, just like Cast Iron, it does need more time to “break in” than the manufacture will admit.
A couple rounds of bacon and the pan will become slick as cousin Eddie’s hair
Same here. I cook eggs on mine every morning and they slide right out without using utensils. Even a cast iron can do this if treated properly.
The key take away from this fabulous testing is that ALL coated non-stick pans WILL degrade and slowly leach their coatings into your food. While I don't think the testing mentality was wrong I don't think the Made In pans should be tested the same, they should be tested and treated like Cast Iron. This even includes the heat up, I always let them heat on a lower setting for 5+ minutes before putting food in to deal with the center heating faster. Their advantage to cast iron is faster heat up times but at the expense of them loosing heat easier. Most people just don't want to bother with the idiosyncrasies of carbon steal/cast iron and are "fine" with how toxic coated non-stick pans are.
Made In was definately the odd man out in this competition and not really a fair test in this line up. It's also unfair to call non stick pans' coating toxic. The non-stick coating may be considered toxic as in 'found to cause cancer in the state of Califonia', but in a real life setting a sand sized piece won't be motabolized by the body and pass through.
I agree the carbon steel needs to be broken in, and using such a high heat is also going to affect things. I can be used at a lower heat plus who doesnt use butter with eggs or pancakes this same test with butter the the pancakes would be more even.
I only use carbon steel pans. I don’t trust all that non stick coatings. I love the carbon steels and once used to them, nothing sticks. Super easy to clean as well.
@@CharredChar Good points. I believe his testing used the pan in ways the average person would want to deal with and not in the way a consumate cast iron chef would care for and use their pans.
Probably the best non tool review ive ever seen
Wow, thanks!
I second this
It is a cooking tool.
Non tool? Oh boy...
Don't be a tool! 🤣😂 I'll see myself out...
Another great video! My Greenpan GP5 Vista instructions state to allow the pan to heat up BEFORE adding fat to make it non-stick.
Thanks! Thanks for the constructive feedback.
I have a suggestion for something for you to review. Ultrasonic cleaners. I use a smaller one with two transducers in it. I fill it to the top with water and then run it for 15 minute or so to remove the air in the water. I Then I use a very small plastic cup with a lid for small camera and electronics parts. I put hot water in the ultrasonic cleaner as well as the small cup. I use hand dish washing soap in the small plastic container. and set the small container in the basket and hold it down with a coffee cup of warm water. Depending on what I am trying to clean, I may run it for 15 to 30 minutes. One can extend the life of the transducers of any ultrasonic cleaner (cheap $400 ones to $1,500 ones) if you let the transducers cool down for 30 minutes after every 30 minute run. Many cleaning products available depending on if you want to remove oil, rust, from copper, steel, porcelain, jewelry, calibrators, eyeglasses, etc. Many use Simple Green. Mine is just large enough to drop small electronic boards into it (small Ethernet or video cards, etc). It is recommend when doing this, to not use tap water, but to use distilled water. It is also recommended to run the UC 15 minutes or so to the removed the air in the water before place your electronics inside. No relays, no, batteries, or opens electronics that water could be trapped inside. After cleaning, blow off the excess water with a can of compressed air or an air compressor, then wash with 95% to 99% isopropyl alcohol, and let dry overnight. I do not use mine for car parts (like carburetors). And special cleaning liquids are made for this. Just a suggestions for a future test. Many thanks for your great videos. Jack in Oregon