nonsticky plastic stuff is notoriously known to break down and cause problems. Polytetrafluoroethylene (PTFE) While PTFE is stable and nontoxic, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F), and decomposes above 350 °C (662 °F). These degradation by-products can be lethal to birds, and can cause flu-like symptoms in humans. You can search for more about this stuff.
Tramontina Sudeste Parabéns à Tramontina pelo excelente produto reconhecido não somente em nossas terras tupiniquins mas fora também! Me surpreendi ao ver o nome da marca que "sempre pensei ser brsileira"e notei que realmente é! Parabéns por ser referência de qualidade! Me deixou um pouco mais orgulhoso por minha pátria! #EuAcredito
@@itsJPhere Unless you burn the living hell out of your nonstick pan and then take a deep-ass breath over it, non-stick pans are just as safe as iron or steel cookware (from a general use pov). Either get informed or get the fuck out.
they dont show it but those pans got a 3rd coat of paint. Its a clear nonstick coat that protects the black color and the tufer bottom coats of nonstick
I have a glass cook top too.... I've never had a problem, just don't drop the pan on it. In the future, I want to switch out my stove with a Gas one :-)
as long as your buying the good pans, cause the cheap ones wear off and then the "aluminum" rusts underneath, i never knew aluminum rusted till i bought cheap cookware.
Plently of stainless steel pans without a nonstick coating are sold in the market. All-Clad, Demeyere, Cuisinart, KitchenAid, Lagostina, Casteline, Calphalon, and so many other brands sell them.
@Renan Valente, Since you can't figure it out I'll explain it. Tramontina has headquarters or offices in the USA. Bosch is German, but they have at least one factory and offices in the USA...
Looks like a lot of people in the comment section all of the sudden doctors with an intensive knowledge of non-stick coatings and there effects on the human body
Two coatings of nonstick? Shouldn't the minimum be 3? I know nonstick coatings are tougher today, but even then the minimum should be 3 for the best quality.
Yeah but as long as you're not cooking with temperatures at 500F or more you're basically fine. This is why many suggest only having nonstick pans for cooking eggs as you don't really use high heat for eggs. And people have pet birds in their household, move them far away from the kitchen when you're cooking with them. It's common sense. Don't blame the cookware, blame yourself. Fumes from hot oils and when grilling food isn't all that great either.
Wew, now they can stick a non stick material to a pan. Can they stick a non stick material to other non stick material and keep them sticking? What am i talking about?
The aluminum sheet they are stamping those pans out of is rather thin. It should be at least 1/4" (6.35 mm) thick for good heat distribution. I wonder if they are using genuine DuPont Teflon or generic PTFE. Most likely the latter. I don't like "non-stick" cookware anyway. I prefer well-seasoned cast iron / carbon steel and stainless steel cookware. I'd like to try tinned copper cookware for certain tasks, but it is too expensive.
Sure a 6.35mm thick aluminum pan heats more evenly, but I doubt any manufacturor would make an aluminum pan that's fully 6.35mm thick from top to bottom. Generally they're half that thickness, which is still more even heating than All-Clad, which uses approximately 1.7mm of aluminum in the cladding. The brand of pans in the video is Tramontina, and from the products I've seen they don't use DuPont Teflon, but they don't use generic PTFE either. They use Whitford's Eclipse nonstick. Whitford nonstick easily rivals DuPont nonstick and outperforms some of them. As for well seasoned cast iron/carbon steel, I don't know of anyone who has done long term studies on the health affects of seasoning. I mean you're cooking on burned oil. It doesn't really sound much better than nonstick coatings. Plus both carbon steel and cast iron are significantly less even heating than aluminum. Tin is significantly more fragile than nonstick coatings are. Their melting point is approximately 450F, while PTFE coatings are at 620F. Granted they begin to degrade at about 500F. Tin also scratches a lot more easily and you'd have to retin the pans every decade, which cost almost as much as the pans brand new. You'd be better off buying stainless lined copper.
>Sure a 6.35mm thick aluminum pan heats more evenly, but I doubt any manufacturor would make an aluminum pan that's fully 6.35mm thick from top to bottom. Generally they're half that thickness, which is still more even heating than All-Clad, which uses approximately 1.7mm of aluminum in the cladding. www.foodservicedirect.com/product.cfm/p/226106/Eagleware-The-Point-Two-Five-Line-Aluminum-Sauce-Pan.htm The name "Point Two Five" refers to .25", i.e., 1/4" thick aluminum, which is approximately 2 gauge aluminum sheet. All-Clad isn't a particularly good performer, nor is any other aluminum-core tri-ply cookware. Stainless steel is a poor conductor and the aluminum core is far too thin for good, even heat distribution. If it were a copper core of the same thickness, that would improve things greatly, though it would still be on the thin side even for copper. Copper should be at least 2.5mm thick. >As for well seasoned cast iron/carbon steel, I don't know of anyone who has done long term studies on the health affects of seasoning. I mean you're cooking on burned oil. It doesn't really sound much better than nonstick coatings. It is carbonized oil. Small amounts of carbon won't hurt you; we are "carbon-based lifeforms" afterall. I don't pay any attention to wild health risk speculation anyway. My dislike of PTFE has nothing to do with any alleged health risks. I don't like that you can't sear food properly on it, and that it can be damaged and there's no way for someone at home to re-coat it. >Plus both carbon steel and cast iron are significantly less even heating than aluminum. Cast iron retains heat well, and can handle very high heat, which makes it good for searing. >Tin is significantly more fragile than nonstick coatings are. Their melting point is approximately 450F, while PTFE coatings are at 620F. Granted they begin to degrade at about 500F. Tin also scratches a lot more easily and you'd have to retin the pans every decade, which cost almost as much as the pans brand new. I said that I'd like to try tinned copper cookware for certain tasks. I already know the limitations of it, but for the tasks for which it is suited, it is the best performing cookware you can get. And it wouldn't cost me much to re-tin a copper pan, because I'd do it myself. It is just a wetting process, like soldering. Heat, flux, and a bar of tin are all you need. >You'd be better off buying stainless lined copper. No. If I were to spend the money on copper cookware I wouldn't want its performance degraded by a sheet of stainless steel on top of it. Also, tin is fairly non-stick while stainless steel is about as far as you can get from being naturally non-stick.
And the Eagleware is one out of how many cookware lines that are made out there? Cookware made with more than 4mm worth of aluminum is usually relegated to disc bottomed pans. Demeyere Proline/Atlantis frying pans comes the closest with it's 3.7mm aluminum core pans and 1.1mm worth of stainless steel. Much more even heating and its heat retention rivals that of 3.6mm of cast iron, which is the approximate thickness of enameled cast iron. Besides, you'll never find cookware out there that gives you perfect even heating where the edges of the pan is the same temperature as the center of the pan. Thick copper pans comes the closest, but it's still not perfect. And when it gets too thick, I doubt many consumers would want to deal with the weight. (Small amounts of carbon won't hurt you; we are "carbon-based lifeforms" afterall.) That doesn't sound like a very good argument. Especially with *carbon* dioxide and monoxide which exist. It's like saying natural must be better for us because it exists in nature. Venom of black widow spiders are natural, but I doubt anyone would want that in their food. Well, you don't *have* to sear food in nonstick. Any good cook should leave that to their stainless/carbon steel and cast iron pans. I leave it mostly to foods I don't want sticking in. Mainly scrambled eggs and certain fish for me personally. Everything else I use my stainless pans. (Cast iron retains heat well, and can handle very high heat, which makes it good for searing.)And that's really one of the very few benefits I can see with cast iron. That and seasoning for a nonstick coating are the only benefits I see going for it. At least you have the luxury of retinning them yourself. I don't think the difference between the performance of tin and stainless steel are as significant as many people think they are. Is tin less stick than stainless? Sure, but it's a a far cry from seasoned cast iron/carbon steel. On a well preheated stainless steel lined pan, sticking shouldn't be that significant. Also the stainless steel thickness on pans like Mauviel and De Buyer Prima Matera, is 0.2mm thick. The difference in the temperature would be minimal. It's going to be the copper that does the conducting, not the tin/stainless steel. It's like Swiss Diamond's claim that their diamond dust would help their pans heat more evenly. The diamond dust is minimal, despite diamond's excellent heat conduction. And in a similar vein, tri-ply pans that are stainless on the interior, aluminum middle, and copper exterior are a waste of money. It would be the aluminum that's doing most of the conducting work. The performance of copper would be blunted by the lesser performing layer of aluminum.
>And the Eagleware is one out of how many cookware lines that are made out there? You said: >I doubt any manufacturer would make an aluminum pan that's fully 6.35mm thick from top to bottom. You were wrong. Your followup question is irrelevant. >Demeyere Proline/Atlantis frying pans comes the closest with it's 3.7mm aluminum core pans and 1.1mm worth of stainless steel. Much more even heating and its heat retention rivals that of 3.6mm of cast iron, which is the approximate thickness of enameled cast iron. No, an aluminum pan of approximately the same thickness as a cast iron pan will not have anywhere near the heat retention of cast iron. Cast iron has about 3 times the mass of aluminum for a given volume. Pound for pound, aluminum does retain heat better than cast iron, but that means you'd need about 6mm thick aluminum for a given size pan to retain heat as well as a 4mm thick cast iron pan of the same size. By the way, typical bare cast iron pans, such as from Lodge, are about 3/16" thick, which is about 4.76mm. >Besides, you'll never find cookware out there that gives you perfect even heating where the edges of the pan is the same temperature as the center of the pan. Thick copper pans comes the closest, but it's still not perfect. And when it gets too thick, I doubt many consumers would want to deal with the weight. What does that have to do with anything? Who said that perfection was required? >That doesn't sound like a very good argument. Especially with carbon dioxide and monoxide which exist. Carbon dioxide and monoxide are not carbon, no more than water is oxygen or hydrogen. Carbonized oil is carbon. It is not even remotely dangerous to consume in small quantities. Have you ever heard of "charcoal pills"? They are made from activated carbon - en.wikipedia.org/wiki/Activated_carbon >It's like saying natural must be better for us because it exists in nature. No, it's nothing like saying that. All life; everything that's organic, is carbon-based: "The definition of organic is natural matter or compounds with a carbon base" >And that's really one of the very few benefits I can see with cast iron. That and seasoning for a nonstick coating are the only benefits I see going for it. Those are pretty big benefits. You can sear a steak at 500 or more degrees F, or cook eggs at 300 F that slide right out of the pan. >At least you have the luxury of retinning them yourself. It isn't difficult. On the other hand, coating a pan with a PTFE-based coating is a factory/industrial procedure. >I don't think the difference between the performance of tin and stainless steel are as significant as many people think they are. Is tin less stick than stainless? Sure, but it's a a far cry from seasoned cast iron/carbon steel. As I said, if I were paying big money for copper cookware, I'd want the best possible performance, and that means tinned. The tin doesn't interfere with the thermal properties of copper by any significant amount because it is so thin; so thin that you can't even see or feel its thickness. For example, if you were to only tin part of the cooking surface, you could run your finger across the border between the tinned and untinned surface and it would feel perfectly smooth. That's because it is wetted to the copper rather than being a sheet that's laminated to the copper as is the case with stainless steel. Even 0.2mm thick stainless steel is incredibly thick compared to tin that's wetted to copper. 0.2mm is about 12½ times thicker than standard household aluminum foil, and even aluminum foil is thick enough that you can see and feel its thickness. The tin is fairly durable despite it adding practically zero thickness because it actually forms an intermetallic alloy with the copper during the wetting process. That's why it can never peel or flake, because wetted tin isn't a separate metal adhered to the surface like with plating or lamination. On top of that, tin is significantly more non-stick than stainless steel. It doesn't matter that it isn't as non-stick as a well-season cast iron or carbon steel pan, or a PTFE pan; what matters is that it beats stainless steel.
(You were wrong. Your followup question is irrelevant.) First off I said that I had doubts that cookware that is fully 6mm thick exist. I didn't say that none exist at all. Saying that my followup question is irrelevant is just plain dismissive. (No, an aluminum pan of approximately the same thickness as a cast iron pan will not have anywhere near the heat retention of cast iron. Cast iron has about 3 times the mass of aluminum for a given volume. Pound for pound, aluminum does retain heat better than cast iron, but that means you'd need about 6mm thick aluminum for a given size pan to retain heat as well as a 4mm thick cast iron pan of the same size. By the way, typical bare cast iron pans, such as from Lodge, are about 3/16" thick, which is about 4.76mm.) Six millimeters and four millimeters, that would add up to 75%. I hardly consider that to be "not have anywhere near the heat retention of cast iron". If the aluminum pan was 2mm thick like the ones found on cheap nonstick pans, sure. I'd much rather use a Demeyere Proline pan with 75% of the heat retention of Lodge cast iron without needing to deal with the weight, possibility of rust, and significantly more comfortable and longer handles. The only downside of Demeyere Proline is the price. (What does that have to do with anything? Who said that perfection was required?) Then there would be no point in having thicker aluminum or copper pans other than durability/warp resistance. Neither did I mean literal perfection. You want pans with the "best possible performance". (No, it's nothing like saying that. All life; everything that's organic, is carbon-based: ) Your point was that eating burnt carbon is completely harmless just because we're carbon life-forms. I find no difference between that and what I said. (Those are pretty big benefits. You can sear a steak at 500 or more degrees F, or cook eggs at 300 F that slide right out of the pan.) Both of which can be done in other pans. And I've never seen eggs slide out of a cast iron pan. Every video has the person nudge the egg with a spatula. And this is when no oil is used at all. No matter how well seasoned a cast iron pan is still not nonstick. A suitably thick frying pan can sear steaks without dealing with the weight, rusting, seasoning and the upkeep that is needed for future use. Also with cast iron/carbon steel there are multiple different methods to season them, and not every consumer finds these variation to work well. (It isn't difficult.) That's because you clearly have experience retinning copper. Ordinary consumers do not. If I were to do it I'd probably burn the building down. See, mathematically tin-lined copper looks to be significantly better than stainless lined copper but the difference when actually using it would be minimal. It's the copper that is doing most of the work when you're cooking with it, not the tin or the stainless steel. There's also clearly a reason why most stainless lined copper uses no more than 0.2mm worth of stainless steel. It's thin enough to not noticeably impact the performance of the copper but thick enough to be a durable cooking surface. The cookware manufacturers didn't come up with a 0.2mm thickness for nothing. Let's say a stainless lined copper pan that would provide 96% of the performance of an identical but tin lined cooper pan and it provides more durability. Why spend the time to retin the pans after a few years? Why deal with its limitations when a stainless lined pan won't have that with nearly the same performance? (On top of that, tin is significantly more non-stick than stainless steel. It doesn't matter that it isn't as non-stick as a well-season cast iron or carbon steel pan, or a PTFE pan; what matters is that it beats stainless steel.) Significantly? That sounds more like hyperbole because I've never seen a user of tin lined copper tout its "significant" slicker surface. All I've ever read was closer to an appreciable difference.
@@transboyinacisworld pfas/ “forever chemicals” never break down.. it’s in a bunch of stuff. from non stick pans to water resistant clothes, fast food packaging.. it even lingers in our drinking water. it’s not environmentally friendly and it stays in our bloodstream and is linked to various health concerns
It concerns me that “contaminates” are rinsed off twice in this process, meaning it’s neither safe nor healthy once the smallest scratch is present. I’ll stick with my enamel and stainless steel.
This video is rubish. No mention about what chemicals are sprayed on the pan. Of course, no mention that teflon pans are banned on some countries (germany) because of the toxicity of the fluoride.
Personally without teflon, we would be much further behind in technological development. BUT IT GIVES YOU CANCER AND MUTATES YOUR DNA. Honestly, imo, the worst things about flouropolymers is that they don't break down. Like ever. They stay in the environment for so long because of the C-F bond strength.
teflon is safe. But little do people know that teflon pans are not meant for high heat cooking, for high heat cooking use stainless steel. Teflon looses its non stick service when its heated in high temperature
Everyone knows there are only three meters in a yard. The gas meter, the electric meter and the water meter. The United States does not use the metric system, simply because there too many commercial enterprises that are locked into the imperial measurement system. As you probably already know, the United States lives and breathes free enterprise. Congress is little interested in changing that system, because it would be bad for the country. I don't see the metric system taking over any time soon. That is my story and I am sticking to it.
Canada uses the metric system. that's where the video was made. I only wish they would include the imperial measurements; something I can relate to. That's all!
Ya a mouthful alright ........where "cast iron" only having a few ingredients is much better to cook with.....all that teflon crap is ending up in your body!
So better avoid non-stick poision and start using these products mud pots(mud pots is the best to humans,u will not face any health problems,so!cook and eat foods in mud pots), iron,steel,copper
It's the puns that keep the food from sticking.
nonsticky plastic stuff is notoriously known to break down and cause problems.
Polytetrafluoroethylene (PTFE)
While PTFE is stable and nontoxic, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F), and decomposes above 350 °C (662 °F). These degradation by-products can be lethal to birds, and can cause flu-like symptoms in humans.
You can search for more about this stuff.
Tramontina Sudeste Parabéns à Tramontina pelo excelente produto reconhecido não somente em nossas terras tupiniquins mas fora também! Me surpreendi ao ver o nome da marca que "sempre pensei ser brsileira"e notei que realmente é! Parabéns por ser referência de qualidade! Me deixou um pouco mais orgulhoso por minha pátria! #EuAcredito
I'm about to buy a 9 piece nonstick tramontina set!!!!
which way the bolts of the handles were attached?
And its no.1 all over the world. Amazing invention.
Loved this video!!!
Own those each pans (Kitchenaid) and they are awesome.
TRAMONTINA
Wow..😀 very nice really..😆
Don't use metal utensils on Teflon pans!
Don't use pans with non-stick coatings. You're literally buying garbage that can kill you.
@@itsJPhere where do u find this ignorance! you have a great source!! :D
@@itsJPhere Unless you burn the living hell out of your nonstick pan and then take a deep-ass breath over it, non-stick pans are just as safe as iron or steel cookware (from a general use pov). Either get informed or get the fuck out.
4.34 What's the machine named? 😊
excellent
Well, that's good to know.
Stick with the og non stick pan called cast iron. Cured the right way you will never need to buy pots and pans ever again
How does the second layer stick to the first layer?
Teflon stay with their own kind but not everyone else.
so cool
they dont show it but those pans got a 3rd coat of paint. Its a clear nonstick coat that protects the black color and the tufer bottom coats of nonstick
Are those pan made from inox?
PTFE is being phased out due to cancer risks beginning in 2018, I think.
Nooo! I’m stuck in a How It’s Made Vortex again!!!
if it is non stick how does it stick to the pan, whats the primer used???????
It's proprietary.
I have a glass cook top too....
I've never had a problem, just don't drop the pan on it. In the future, I want to switch out my stove with a Gas one :-)
What kind of stupid people drop pans on their glass cook tops hard enough to break them?
as long as your buying the good pans, cause the cheap ones wear off and then the "aluminum" rusts underneath, i never knew aluminum rusted till i bought cheap cookware.
What would we do without mass production?
I have Glass Cookware. Perfect
Glass does not work on induction stoves.
if one were to make a stainless steel pan without this special coating :D ... would the pan be ok / safe for cooking ?
I think special coating is not hralthy.
Plently of stainless steel pans without a nonstick coating are sold in the market. All-Clad, Demeyere, Cuisinart, KitchenAid, Lagostina, Casteline, Calphalon, and so many other brands sell them.
what's teflon then?
Is it possible that you can give me information on what brand of machinery they use or the company that sells those machines
Yes
What is the brand name of the machine that is used to manufacture the pots?
wow :D I prefer stainless steel or ceramic though
ikr, i use stainless steel in my restaurant. its amazing
nSmatic You don’t have a restaurant pussy
Haha tramontina USA? brazilian brand made in USA? Cool!
@Renan Valente, Since you can't figure it out I'll explain it. Tramontina has headquarters or offices in the USA. Bosch is German, but they have at least one factory and offices in the USA...
Looks like a lot of people in the comment section all of the sudden doctors with an intensive knowledge of non-stick coatings and there effects on the human body
Agreed
They have ceramic coatings for cars.
This video is full of deadpan puns.
I'll keep using my good old cast iron with all natural non-stick with no chemicals.
No one asked lmao
Our PTFE dispersion with PFOA free,it's safe for Non-stick coating
TRAMONTINA - A well good Brazilian Company !
+pirocenter -- Thanks. We use Tramontina in our kitchen. Did not know that its made in Brazil.
+Jay Vee Thanks! See more here : www.tramontina.com.br/institutional/tramontina
Tramontina is here from the town I live :P
Amanda Lovatt that’s cool! The PTFE (Teflon) coating is made at the DuPont plant where I work :D
Why is everyone so damn concerned about birds on here
People like to share knowledge. I had no idea non stick pans could be deadly for birds until my birdie got sick. Spread the word to save a bird!
😯😮Wow
Iron is Fe wich is an element
Since its so slippery, what if they put teflon on light poles? What would happen if you licked it in the winter???
You'd get cancer.
@@jpaxonreyes You are cancer
Two coatings of nonstick? Shouldn't the minimum be 3? I know nonstick coatings are tougher today, but even then the minimum should be 3 for the best quality.
There is 3 they just forgot too show it
They won't stick! That's why it's called fucking non-stiIIIICK!
Industrial automatic excellent
Damn! It takes all that to make a freakin' frying pan? 😬😬😬
Can’t say Teflon (tm)
Yeah but as long as you're not cooking with temperatures at 500F or more you're basically fine. This is why many suggest only having nonstick pans for cooking eggs as you don't really use high heat for eggs. And people have pet birds in their household, move them far away from the kitchen when you're cooking with them. It's common sense. Don't blame the cookware, blame yourself. Fumes from hot oils and when grilling food isn't all that great either.
Agreed
Wew, now they can stick a non stick material to a pan.
Can they stick a non stick material to other non stick material and keep them sticking?
What am i talking about?
No, they stick a very-stick material (the primer) to the pan, and then stick a non-stick material to the very-stick material.
The aluminum sheet they are stamping those pans out of is rather thin. It should be at least 1/4" (6.35 mm) thick for good heat distribution. I wonder if they are using genuine DuPont Teflon or generic PTFE. Most likely the latter. I don't like "non-stick" cookware anyway. I prefer well-seasoned cast iron / carbon steel and stainless steel cookware. I'd like to try tinned copper cookware for certain tasks, but it is too expensive.
Sure a 6.35mm thick aluminum pan heats more evenly, but I doubt any manufacturor would make an aluminum pan that's fully 6.35mm thick from top to bottom. Generally they're half that thickness, which is still more even heating than All-Clad, which uses approximately 1.7mm of aluminum in the cladding.
The brand of pans in the video is Tramontina, and from the products I've seen they don't use DuPont Teflon, but they don't use generic PTFE either. They use Whitford's Eclipse nonstick. Whitford nonstick easily rivals DuPont nonstick and outperforms some of them.
As for well seasoned cast iron/carbon steel, I don't know of anyone who has done long term studies on the health affects of seasoning. I mean you're cooking on burned oil. It doesn't really sound much better than nonstick coatings. Plus both carbon steel and cast iron are significantly less even heating than aluminum.
Tin is significantly more fragile than nonstick coatings are. Their melting point is approximately 450F, while PTFE coatings are at 620F. Granted they begin to degrade at about 500F. Tin also scratches a lot more easily and you'd have to retin the pans every decade, which cost almost as much as the pans brand new. You'd be better off buying stainless lined copper.
>Sure a 6.35mm thick aluminum pan heats more evenly, but I doubt any manufacturor would make an aluminum pan that's fully 6.35mm thick from top to bottom. Generally they're half that thickness, which is still more even heating than All-Clad, which uses approximately 1.7mm of aluminum in the cladding.
www.foodservicedirect.com/product.cfm/p/226106/Eagleware-The-Point-Two-Five-Line-Aluminum-Sauce-Pan.htm
The name "Point Two Five" refers to .25", i.e., 1/4" thick aluminum, which is approximately 2 gauge aluminum sheet.
All-Clad isn't a particularly good performer, nor is any other aluminum-core tri-ply cookware. Stainless steel is a poor conductor and the aluminum core is far too thin for good, even heat distribution. If it were a copper core of the same thickness, that would improve things greatly, though it would still be on the thin side even for copper. Copper should be at least 2.5mm thick.
>As for well seasoned cast iron/carbon steel, I don't know of anyone who has done long term studies on the health affects of seasoning. I mean you're cooking on burned oil. It doesn't really sound much better than nonstick coatings.
It is carbonized oil. Small amounts of carbon won't hurt you; we are "carbon-based lifeforms" afterall. I don't pay any attention to wild health risk speculation anyway. My dislike of PTFE has nothing to do with any alleged health risks. I don't like that you can't sear food properly on it, and that it can be damaged and there's no way for someone at home to re-coat it.
>Plus both carbon steel and cast iron are significantly less even heating than aluminum.
Cast iron retains heat well, and can handle very high heat, which makes it good for searing.
>Tin is significantly more fragile than nonstick coatings are. Their
melting point is approximately 450F, while PTFE coatings are at 620F.
Granted they begin to degrade at about 500F. Tin also scratches a lot
more easily and you'd have to retin the pans every decade, which cost
almost as much as the pans brand new.
I said that I'd like to try tinned copper cookware for certain tasks. I already know the limitations of it, but for the tasks for which it is suited, it is the best performing cookware you can get. And it wouldn't cost me much to re-tin a copper pan, because I'd do it myself. It is just a wetting process, like soldering. Heat, flux, and a bar of tin are all you need.
>You'd be better off buying stainless lined copper.
No. If I were to spend the money on copper cookware I wouldn't want its performance degraded by a sheet of stainless steel on top of it. Also, tin is fairly non-stick while stainless steel is about as far as you can get from being naturally non-stick.
And the Eagleware is one out of how many cookware lines that are made out there? Cookware made with more than 4mm worth of aluminum is usually relegated to disc bottomed pans.
Demeyere Proline/Atlantis frying pans comes the closest with it's 3.7mm aluminum core pans and 1.1mm worth of stainless steel. Much more even heating and its heat retention rivals that of 3.6mm of cast iron, which is the approximate thickness of enameled cast iron. Besides, you'll never find cookware out there that gives you perfect even heating where the edges of the pan is the same temperature as the center of the pan. Thick copper pans comes the closest, but it's still not perfect. And when it gets too thick, I doubt many consumers would want to deal with the weight.
(Small amounts of carbon won't hurt you; we are "carbon-based lifeforms" afterall.) That doesn't sound like a very good argument. Especially with *carbon* dioxide and monoxide which exist. It's like saying natural must be better for us because it exists in nature. Venom of black widow spiders are natural, but I doubt anyone would want that in their food.
Well, you don't *have* to sear food in nonstick. Any good cook should leave that to their stainless/carbon steel and cast iron pans. I leave it mostly to foods I don't want sticking in. Mainly scrambled eggs and certain fish for me personally. Everything else I use my stainless pans.
(Cast iron retains heat well, and can handle very high heat, which makes it good for searing.)And that's really one of the very few benefits I can see with cast iron. That and seasoning for a nonstick coating are the only benefits I see going for it.
At least you have the luxury of retinning them yourself.
I don't think the difference between the performance of tin and stainless steel are as significant as many people think they are. Is tin less stick than stainless? Sure, but it's a a far cry from seasoned cast iron/carbon steel. On a well preheated stainless steel lined pan, sticking shouldn't be that significant. Also the stainless steel thickness on pans like Mauviel and De Buyer Prima Matera, is 0.2mm thick. The difference in the temperature would be minimal. It's going to be the copper that does the conducting, not the tin/stainless steel. It's like Swiss Diamond's claim that their diamond dust would help their pans heat more evenly. The diamond dust is minimal, despite diamond's excellent heat conduction. And in a similar vein, tri-ply pans that are stainless on the interior, aluminum middle, and copper exterior are a waste of money. It would be the aluminum that's doing most of the conducting work. The performance of copper would be blunted by the lesser performing layer of aluminum.
>And the Eagleware is one out of how many cookware lines that are made out there?
You said:
>I doubt any manufacturer would make an aluminum pan that's fully 6.35mm thick from top to bottom.
You were wrong. Your followup question is irrelevant.
>Demeyere Proline/Atlantis frying pans comes the closest with it's 3.7mm aluminum core pans and 1.1mm worth of stainless steel. Much more even heating and its heat retention rivals that of 3.6mm of cast iron, which is the approximate thickness of enameled cast iron.
No, an aluminum pan of approximately the same thickness as a cast iron pan will not have anywhere near the heat retention of cast iron. Cast iron has about 3 times the mass of aluminum for a given volume. Pound for pound, aluminum does retain heat better than cast iron, but that means you'd need about 6mm thick aluminum for a given size pan to retain heat as well as a 4mm thick cast iron pan of the same size. By the way, typical bare cast iron pans, such as from Lodge, are about 3/16" thick, which is about 4.76mm.
>Besides, you'll never find cookware out there that gives you perfect
even heating where the edges of the pan is the same temperature as the center of the pan. Thick copper pans comes the closest, but it's still not perfect. And when it gets too thick, I doubt many consumers would want to deal with the weight.
What does that have to do with anything? Who said that perfection was required?
>That doesn't sound like a very good argument. Especially with carbon dioxide and monoxide which exist.
Carbon dioxide and monoxide are not carbon, no more than water is oxygen or hydrogen. Carbonized oil is carbon. It is not even remotely dangerous to consume in small quantities. Have you ever heard of "charcoal pills"? They are made from activated carbon - en.wikipedia.org/wiki/Activated_carbon
>It's like saying natural must be better for us because it exists in nature.
No, it's nothing like saying that. All life; everything that's organic, is carbon-based:
"The definition of organic is natural matter or compounds with a carbon base"
>And that's really one of the very few benefits I can see with cast iron.
That and seasoning for a nonstick coating are the only benefits I see
going for it.
Those are pretty big benefits. You can sear a steak at 500 or more degrees F, or cook eggs at 300 F that slide right out of the pan.
>At least you have the luxury of retinning them yourself.
It isn't difficult. On the other hand, coating a pan with a PTFE-based coating is a factory/industrial procedure.
>I don't think the difference between the performance of tin and
stainless steel are as significant as many people think they are. Is tin
less stick than stainless? Sure, but it's a a far cry from seasoned
cast iron/carbon steel.
As I said, if I were paying big money for copper cookware, I'd want the best possible performance, and that means tinned. The tin doesn't interfere with the thermal properties of copper by any significant amount because it is so thin; so thin that you can't even see or feel its thickness. For example, if you were to only tin part of the cooking surface, you could run your finger across the border between the tinned and untinned surface and it would feel perfectly smooth. That's because it is wetted to the copper rather than being a sheet that's laminated to the copper as is the case with stainless steel.
Even 0.2mm thick stainless steel is incredibly thick compared to tin that's wetted to copper. 0.2mm is about 12½ times thicker than standard household aluminum foil, and even aluminum foil is thick enough that you can see and feel its thickness. The tin is fairly durable despite it adding practically zero thickness because it actually forms an intermetallic alloy with the copper during the wetting process. That's why it can never peel or flake, because wetted tin isn't a separate metal adhered to the surface like with plating or lamination.
On top of that, tin is significantly more non-stick than stainless steel. It doesn't matter that it isn't as non-stick as a well-season cast iron or carbon steel pan, or a PTFE pan; what matters is that it beats stainless steel.
(You were wrong. Your followup question is irrelevant.) First off I said that I had doubts that cookware that is fully 6mm thick exist. I didn't say that none exist at all. Saying that my followup question is irrelevant is just plain dismissive.
(No, an aluminum pan of approximately the same thickness as a cast iron pan will not have anywhere near the heat retention of cast iron. Cast iron has about 3 times the mass of aluminum for a given volume. Pound for pound, aluminum does retain heat better than cast iron, but that means you'd need about 6mm thick aluminum for a given size pan to retain heat as well as a 4mm thick cast iron pan of the same size. By the way, typical bare cast iron pans, such as from Lodge, are about 3/16" thick, which is about 4.76mm.) Six millimeters and four millimeters, that would add up to 75%. I hardly consider that to be "not have anywhere near the heat retention of cast iron". If the aluminum pan was 2mm thick like the ones found on cheap nonstick pans, sure. I'd much rather use a Demeyere Proline pan with 75% of the heat retention of Lodge cast iron without needing to deal with the weight, possibility of rust, and significantly more comfortable and longer handles. The only downside of Demeyere Proline is the price.
(What does that have to do with anything? Who said that perfection was required?) Then there would be no point in having thicker aluminum or copper pans other than durability/warp resistance. Neither did I mean literal perfection. You want pans with the "best possible performance".
(No, it's nothing like saying that. All life; everything that's organic, is carbon-based: ) Your point was that eating burnt carbon is completely harmless just because we're carbon life-forms. I find no difference between that and what I said.
(Those are pretty big benefits. You can sear a steak at 500 or more degrees F, or cook eggs at 300 F that slide right out of the pan.) Both of which can be done in other pans. And I've never seen eggs slide out of a cast iron pan. Every video has the person nudge the egg with a spatula. And this is when no oil is used at all. No matter how well seasoned a cast iron pan is still not nonstick. A suitably thick frying pan can sear steaks without dealing with the weight, rusting, seasoning and the upkeep that is needed for future use. Also with cast iron/carbon steel there are multiple different methods to season them, and not every consumer finds these variation to work well.
(It isn't difficult.) That's because you clearly have experience retinning copper. Ordinary consumers do not. If I were to do it I'd probably burn the building down.
See, mathematically tin-lined copper looks to be significantly better than stainless lined copper but the difference when actually using it would be minimal. It's the copper that is doing most of the work when you're cooking with it, not the tin or the stainless steel. There's also clearly a reason why most stainless lined copper uses no more than 0.2mm worth of stainless steel. It's thin enough to not noticeably impact the performance of the copper but thick enough to be a durable cooking surface. The cookware manufacturers didn't come up with a 0.2mm thickness for nothing. Let's say a stainless lined copper pan that would provide 96% of the performance of an identical but tin lined cooper pan and it provides more durability. Why spend the time to retin the pans after a few years? Why deal with its limitations when a stainless lined pan won't have that with nearly the same performance?
(On top of that, tin is significantly more non-stick than stainless steel. It doesn't matter that it isn't as non-stick as a well-season cast iron or carbon steel pan, or a PTFE pan; what matters is that it beats stainless steel.) Significantly? That sounds more like hyperbole because I've never seen a user of tin lined copper tout its "significant" slicker surface. All I've ever read was closer to an appreciable difference.
Why doesn't anyone use this for boat bottoms? :-/
To contaminate all the fish and kill the birds eating them? Excellent idea!
Coating gets burnt.. at high temperatures
Simple. Then don't heat at temperatures over 300 degrees Celsius
This is why cancer all over the world use stainless steel cookware or clay pot or cast iron is best safe healthy long live
Iron or plastic
Thank God this video uses Celsius and Millimeters, not Bananas ...
Canada
poly tetra floor ethlene?
lol, she obvs didnt do chem xD
polytetrafluorethylene*
You obviously did
its called non-sTIIIICK
I never use nonstick pans in my kitchen
Health hazards
How? I honestly do wanna know i know nothing about that stuff
@@transboyinacisworld pfas/ “forever chemicals” never break down.. it’s in a bunch of stuff. from non stick pans to water resistant clothes, fast food packaging.. it even lingers in our drinking water. it’s not environmentally friendly and it stays in our bloodstream and is linked to various health concerns
It concerns me that “contaminates” are rinsed off twice in this process, meaning it’s neither safe nor healthy once the smallest scratch is present. I’ll stick with my enamel and stainless steel.
This video is rubish. No mention about what chemicals are sprayed on the pan. Of course, no mention that teflon pans are banned on some countries (germany) because of the toxicity of the fluoride.
You are cancer and id rather get cancer then be you
than*
Personally without teflon, we would be much further behind in technological development. BUT IT GIVES YOU CANCER AND MUTATES YOUR DNA. Honestly, imo, the worst things about flouropolymers is that they don't break down. Like ever. They stay in the environment for so long because of the C-F bond strength.
Have that feeling this is not to good for our health.
The funny thing about feelings is that they're usually the worst way to discern what is true.
teflon is safe. But little do people know that teflon pans are not meant for high heat cooking, for high heat cooking use stainless steel. Teflon looses its non stick service when its heated in high temperature
That's why the cookware manufacturers give you a temperature that their products are tested at to be safe. Calphalon signature can go up to 260C/500F
i love cast iron but man its fucken heavy
@@iKillOrDieTryN cast iron isn't the solution to everything, and can actually be pretty cheap
Everyone knows there are only three meters in a yard. The gas meter, the electric meter and the water meter.
The United States does not use the metric system, simply because there too many commercial enterprises that are locked into the imperial measurement system. As you probably already know, the United States lives and breathes free enterprise. Congress is little interested in changing that system, because it would be bad for the country. I don't see the metric system taking over any time soon. That is my story and I am sticking to it.
what does this have to do with pans
Canada uses the metric system. that's where the video was made. I only wish they would include the imperial measurements; something I can relate to. That's all!
You are cancer
😁 There aren't 3 meters in a yard. Where did you go to school?
PolytetraFLOORethylene :)
This is aluminum....That’s bad for our health
Even Oxygen is bad for your health.
I hear dihydrogen monoxide is falling as rain everywhere.
2 layer coating
What r the two layers
Dont keep secrets
You are cancer
Imagine all the steps that can be eliminated by making them in china.
Thats a good one m8 ;)
Nonstick is a waste of money.
Cast iron and stainless steel are the best to cook with.
Thats good. Are you going to pay me to get top grade pans to to prove your point?
Who said anything about top grade? You can use a 20$ carbon steel pan and itll work 10 times better than a teflon.
hey.. how about titanium? is it safe?
Cancer on cookware
Ya a mouthful alright ........where "cast iron" only having a few ingredients is much better to cook with.....all that teflon crap is ending up in your body!
So better avoid non-stick poision and start using these products mud pots(mud pots is the best to humans,u will not face any health problems,so!cook and eat foods in mud pots), iron,steel,copper