What to Look for When Buying Stainless Steel Cookware (Avoid These Mistakes)
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- čas přidán 25. 08. 2024
- In this video, I reveal the biggest mistakes people make when buying stainless steel cookware. Since these pans are expensive and can last forever, it’s important to know what to look for and which features actually matter. You don’t want to get stuck with expensive cookware that you don’t love.
Full video: • 13 Mistakes to Avoid W...
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Watch the full video (linked on screen) for more context.
Note that stainless pans with aluminium clad on the bottom improves the heat induction 🔥
Stainless steel is a poor conductor of heat, that's why aluminium and/or copper is added for better heat conductor
I want a thin pan that heats up quickly
for sautéing
a thick pan won't do that
It's never worth over-paying.
Go with high carbon steel that can be seasoned.
This is how YT shorts should be - to the point, informative, and not stupid! 👍
5th mistake: buying ones with handles that are riveted on there
He won't say that one because he's trying to sell you ones with rivets 😂
This video sucks, if your magnet stick to the pan, its cheap, it is not a 18/10 , stay away from it, will rust
As an electrical engineer designing induction heating, heating will still work even magnet does not stick. Only copper and aluminum does not work effectively.
So true. I bought a mix of Cusinart and All Clad pots and pans 40 years ago, and spending that much money was really hard. I still have them and they still look like new.
All-clad hands down. Absolutely the best and lasts a lifetime.
All-clad all has aluminum layers?
All Clad is great but you can get other brands that are as good for half the money.
All Clad has 5 layers, but 3 is fine.
@@barry4967yes central aluminum with outer stainless steel. Aluminum is great for heat dispersion and conduction.
They're so expensive but so worth it. I got a set on my wedding registry and they're a game changer
I only have their non stick stuff but its hands down superior to any other non stick pans that the coating is gone by 4 months in it wasn't until around 4 years that the nonstick on my old set didn't work so great anymore.
Slowly bought All Clad pans one at a time as I found them on sale. I have a little set now and it’s totally changed the game for me. Food cooks so much better, tastes better. It’s unreal. Wouldn’t have ever believed a pan could have such a big impact but it really does
Debatable about disk bottom pans not heating evenly. Disks are often steel clad aluminum. Aluminum is the thick part and aluminum transfers heat better than steel. Problem with disk bottoms is thin side walls, but the sides are not transferring heat anyway. Best heat transfer test is boiling a 1/4 inch level of water to see where hotspots are. No hotspots means even heat transfer. 👏👏
That's what I thought too! I don't agree with everything the guy says in the video.
My favorite saute pan is a Tramontina with the disc bottom. It works great on my glass cooktop. I make veggie saute sides quickly in it several times a week.
Great video. Just a small expansion about induction, yes, most induction stoves won’t work with non-ferrous metals, but there are induction stoves that work even with aluminium and copper. It depends on the frequency of the stove. Most stoves are 30kHz and these are great for cast iron, carbon steel, or stainless steel… but if you have one of these fancy 120kHz stoves, it will work with any metal including ones most people think don’t work with induction. Be careful with these if you’re wearing a ring, because at 120kHz, it will also heat gold and silver at close proximity.
I agree. Definitely worth making a video on. Very valuable information.
Disc bottom pans are fine and have their place. It’s not a mistake “
I got a small Cuisinart set, some pans definitely get used more than others, but they all get some use. A stock pot, 2 sauce pots, a steamer that fits on one, and 3 frying pans
I think the thick vs thin is less about retaining heat but about even distribution of heat. Who cares if a pan heats up and cools down faster. Thats even better imo because ot lets you control. But having evem heat, that reduces the risk of having a burnt spot and an undercooked spot
For searing, especially a big steak, you want that heat retention, especially if you don’t have a powerful stove. Take all the time you need to heat up the skillet and you won’t have to care about the power of your stove and you can get a solid sear.
If you have a good induction stove, you won’t need to worry about heat retention and can sear amazing steaks, but if you have a crappy old electric stove, you want as much heat retention as possible.
But yes, even heat distribution is generally more important.
Bought my first set of pans at 26..im 49 i still have them Cuisinart...love them
Got a decent Cuisinart set almost 10 years ago, definitely a good investment. The kind with a layer of copper in between 2 layers of stainless steel.
Cuisinart is slso made in china, then master class and other cheap options also available
All of these suggestions are good logic... Thanks
You also may not want to spend a lot of money on nonstick cookware. Get decent quality anodized non-stick, but don't go crazy with the expense. Regardless of the quality, all nonstick cookware, regardless of how well you take care of it, will eventually become unusable because the non-stick coating will wear out.
I say never buy non stick it doesn't last, buy something that will last.
I just bought a set of 2 (8"&10") full-clad stainless nonstick pans made by Figment from Target for $30 and they are awesome. I also bought a gray Figment spatula that matches the interior of the pans for $8 and am very happy with it as well.
You: Don’t buy sets as it includes cookware you’ll never use.
Also you: Affiliate link to a $600 cookware set.
🤦♂️
Plus the "don't buy disc bottom pans" as a rule is just dumb. Plenty of GOOD companies make GOOD disc-bottom pans. Thermalloy by Browne are great industrial pans with lifetime commercial warranties and have THICK aluminum+stainless discs on the bottom to add thermal mass, which makes them even better for searing a steak.
Nobody's out there selling a disc-free rolled-edge pan with a total bottom thickness of 9mm+ for that thermal mass, tapering to 3mm edges. Such a thing doesn't exist.
Sure, cheap pans with cheap discs can have issues, so don't buy cheap pans?
Thickness also comes with more weight, which as people grow older, will not want.
Some people also like/are used to more responsiveness
I like heavy, sure i can always hold it but i like it, doesn't go anywhere when i have to stir.
I like the stainless steel pots tho, I like that they’re easier to clean and dry veggies in
Just got a set of 5ply last week and I'm loving it but for the weight, which sometimes gives me second thoughts. And organizing is another story, just doesn't seem to fit anywhere as they are huge!
Hi how are you, I'm looking get some cookware if you don't mind me asking what brand did you get thank you and God bless
Thanks man good advice
Very valuable informations to the people. Us.
All Clad is great but so are Made In and Miesen and they cost less.
So whats the best brand to buy?
Also
solid handles are not always better because they retain heat longer. The rounded hollow handles create more surface area inside and outside the handle to dissipate heat quicker.
And typically have less thermal mass too
The attachment point matters, my pans are attached with a y type arrangement at two points which disperse the heat quicker than one thick attachment point. Solid handles but don't get hot.
All clad pans cost 200x but probably worth it
lol no
I love how he says to splurge, and then has an affiliate link for a $600 set 😂
What about the $35 Tramontana that everybody seems to love.? I just bought that pan. Haven’t gotten it yet. Thoughts?
Tramontina Tri-Ply? I’m a fan
Yes. On point amd i learned this over the course of 5yrs. Also dont buy ceramic coated pans. Waste of money
wouldnt those handles heat up as well?
Yes ,buy handle covers they have cloth or silicone handle covers
@@thebigmann81 ohh, thank you
ty for the content, i learned a lot from u.
Pans don't have to be magnetic to work on induction stoves.
Pretty sure they have to have some iron or magnetic material to work
@@bozwun Some stoves have safety features that might require it but induction does not require magnetism. Induction furnaces work on the same principal and melt all types of non ferrous metals.
@@bobbygetsbanned6049ferromagnetic has a stronger heat generation (not just eddy currents). Modern higher frequency stoves can use non ferromagnetic cookware.
LOL disk Bottom pans are terrible. I got a cheapo, was searing steaks on it. I started hearing a weird popping sound and the bottom melted out. Granted I had it on a wok burner but, glad it was outside versus on my stove or in my oven.
If you are just scrambling eggs you can use your thinner pans
Price
The only time you will save more money on a set is when it's A) from Costco, and B) the D3 set for $500. The only piece I wouldn't want from the set is the 8in fry pan, one of the saucepans which still brings me under $100 per item plus a free steamer accessory. Which is lower than most major pieces I would have wanted retail, black Friday, or factory seconds. If I include all items my price per item is between $60-70 per item. Yes otherwise I agree a set is less than optimal. I tried piecing my optimal set together with seconds alone and it was way higher than my D3 12pc set ($699 - $200 discount - 4% cashback).
so do these pans get seasoned or do you scrub them spotless?
Riveted handles are better than welded too
How get the all clad pans in Bangladesh pls tell me
You also want the handle bolted on, not riveted.
no. depends on your skill level. responsive pans are the best
double bottom all the time. Single layer bottom can and will warp.
Gotta love that magnetic stainless steel
Most stainless steel is faintly magnetic.
I was told that Anolon are the best or some of the best pans. Any pan experts that can confirm?
A magnetic?
What is ply, and why do some have aluminum or graphite cores? Should I avoid these or is it a standard?
"ply" refers to the layers of metal used to construct the cookware
I've never bought a cookware set and just didn't use certain pans though. Who does that?
Disk bottom pans are not bad
ℹ️ Except the magnet test for induction compatability can give false positives: i had to replace an entire set of cookware when i bought my induction job .. even though a magnet stuck to each of them, they wouldn't heat up!
Isn't all clad only 2.6? I know heritage still is 2.7 and made in is also around that
Hang on what do you mean some stainless steel pan won’t work on induction? It is steel. It is magnetic. If your stainless steel pan has steel in it a magnect will stick to it
I just bought Demeyere Silver 7 frying pan 12" and 9". LOL
Spend what you can afford!! This applies to EVERYTHING. It is why being poor is expensive. You have to buy junkware. This does not justify overspending either. I am happy with Tramontina and do NOT need All-Clad. Do not get Food Network items, all I have tried are garbage.
PS - what driver tightens T-Fal, I have not found it.
Disk base pans do better on electric stoves especially the glass tops. I have a ruined set of All Clad and Made•In that prove this point.
All clad. Yes says the wealthy and elite.
Nice
Yeah, i ignored all that and just bought the cheapest one (14 bucks). Guess what... it works!
Hi Tom here, have you ever heard of Baccarat cook ware. I enjoy your show, cheers
As a broke college student, I just buy my cookware in thrift shops
Just get some cast iron or carbon steel until you can afford some stainless steel w/ copper core. I own all 3 they all have there place
3 MandM's is kinda wimpy.
Gwad... I got a set that the bottoms delaminated off all of them..
...that's a twofer
Plese telme the price❤
If it's magnetic its low grade stainless.
But on google i read they say if its magnetic its good stainless steel , i need to buy pans thats why
@@roselilly2086 Google is not a good source, Genuine Stainless is non magnetic, I work in food processing all metal work must be stainless usually 316, Any low grade stainless that’s magnetic rots away very quickly.
Hello, does anyone knows if is there any stainless steel pan that support high heat. I am looking for a saute pan but when I read how to use it, says use with low heat or medium heat, none says high heat support. Thanks in advanced and sry for my english
This may help Food Sticking to Stainless Steel Pans? 4 Common Mistakes to Avoid
czcams.com/video/p5XcN3AyITY/video.html
I will stick with my cast iron cookware! Cooks better, lasts a lot longer, and the food tastes great!
And a tomatosauce kills your seasoning. Bravo little boy 😂
@@Atreuzs I've done plenty of tomato and citrus sauces on my cast iron sets. I know how to clean them with kosher salt and to use grapeseed oil to keep them seasoned. Understood there Mr. Clown!!???
Yeah because all you cook in it is steak….
@@Jmpwfdpdl I cook all types of food on my cast iron cookware sets: eggs (fried, scrambled and omelets), fried fish, sautéed vegetables, baked cornbread, fried chicken, etc. So, I don't know what your are talking about!
As someone who grew up in the 70's and 80's learning to cook with cast iron and continued to do so for most of my life, I understand the attachment you have to cast iron. But after switching to induction with temperature control a couple of years ago, full-clad triply and multiply stainless nonstick pans are now my favorite cookware. And even the induction-compatible hard-anodized aluminum cookware works great. And I haven't ruined any type of nonstick pan since switching to induction like I used to when i cooked with gas and electric coil stoves. I'll never get rid of my cast iron but it doesn't get much use anymore because it's heavy and it takes far longer to heat up than the same size triply or aluminum pan. Oh, and all my food tastes great as well.
You forgot buy copper core instead of aluminum core
He advised against buying a set but the affiliate products are cookware sets.
Just buy carbon steel
Or cast.
Unless you get the set on sale for half price, you will use the other pieces enough to justify it.
Where do I buy a magnetic?
Did he say stainless steel that's not magnetic? Shoooot, I hope you kept the receipt because someone got gaffled!
Did he say, if a magnetic sticks to the bottom?
He said, "if it is magnetic, it will work on an induction cook top."
Another note, cheaper or lower level stainless items are less magnetic or not at all, the more stainless they are
If a magnet sticks to the bottom of the pan, then it will work on an induction cook top. Just bring a small manet with you and try it out on the pan you are considering buying. This will eliminate all doubt as to whether the pan is compatible with induction cook tops.
Stainless steel with a disk bottom.. you do realize the Demeyere Atlantis line is disc bottom and there are top of the line cookware. So is this a line of cookware you're staying to stay away from?
Same with Sitram catering. I bougth a lot of those in the late 90s, and they are still doing fine. They were designed to withstand hard life in commercial kitchens.
Which brand would you choose for yourself??
What's your personal favorite???
Are you claiming that stainless steel might not be magnetic?
Not all stainless is magnetic, but induction doesn't need the pan to be magnetic.
Only certain grades (3xx) steels are non-magnetic.
If you look at your stainless kitchen knives (excluding dollar store trash), they are magnetic.
Cast iron pans are better 👍
magnet do not stick to aluminum but inductio works , the magnet sticking is not truem
He explicitly said that a magnet has to stick TO THE BOTTOM. That's what matters on an induction. Alluminium pan can be induction-compatible if it just has a magnetic (usually steel) bottom. Sides can be whatever.
@@Stanley-rq6vv i have pans that are just aluminum thick bottom that work with my induction cook top, a magnetic flus induces voltage in the aluminum creating heat, but how would I know, possibly his cook top looks for the magnet my cook top is inductive but non magnetic pans work,
@@denispalmer1937 Is it actually induction, or just ceramic? Induction needs a ferromagnetic material to work. Aluminium pans often have iron inserts to work with induction.
@@Stanley-rq6vv Aluminum itself can work but there are probably too many caveats to include in a Shorts video and the details might be better left to a science channel than a cooking channel.
@@Stanley-rq6vv just because he said it, doesnt make it true
Just buy a cast iron skillet… you will have them for a lifetime
Agreed. They are easier to care for than most people think and are beautiful to cook with.
can you beat me with that
If your magnet stick, STAY AWAY FROM IT
Why?
Nonsense.
Only fissler
Lol buying them...
$900 for a ten piece set. Are. You. Kidding.
Did the first mistake. I prefer to stay with cast iron 😂
Two Words: Cast Iron
True stainless steel is not magnetic
No, only certain stainless alloys are non-magnetic.
Look at your kitchen knives, they are stainless, but a magnet sticks to them.
"…a magnetic" ? 😐
Huh?
Speak imperial. 3/8 of an inch
Use a first world measurement.
Fractional inches are nonsense and survive because people are stubborn. FYI 3mm = 3/32
*Promo sm*
Stainless is not magnetic 😂
I use stainless and if you handle it right it's totally non-stick.
Stainless is the best.
If it's not a non-stick, it sticks so bad you want to throw the damn pan away!!
Then you're cooking on it wrong and or are cooking on dirty stainless steel. Plus non-stick becomes just as bad once the toxic coating comes off in 6 months.
@yoddy0 are you saying true?? So which is best pots
Im guessing here... Cast iron but high maintenance. Stainless steel is the best of both worlds. Non stick wears and tears in 6 months and doesn't like high heat.
@@dingdongchingchong8659so you Lille cast iron better? You don’t care for non stick because it wears and tears in 6 months? So what about stainless steel?
All you have to do it’s heat the pan up hot enough until splashes of water beads up, teaspoon of oil all over pan then butter the pan until it browns a little. There is you nonstick!!!! I bet food won’t stick then!!!
All clad or made in??
Both are great. I made a video on that exact topic.