The De Buyer 12.5” country fry pan is the pan I use almost every day to cook our family dinners. It’s a fry pan, sauté pan, and wok all in one. Y’all should try it out
@@thejosher1510 thank you! Reached out to the company and they never got back to me about where the steel came from 😭 but I have heard great things. Cheers!
I used to make my EX-wife a one or two egg omelette several times a week for years. It was using our own free range chicken eggs that were orange in color, not a sickly yellow like you find in the supermarkets or restaurants. I used my Allclad 3-ply SS to which I had a large collection. (That is until the divorce when she stole every last one of them....but I digress.) With simply understanding your tools, you discover that proper temperature does wonders to make things not stick...for the most part. My omelette's slid right out of the pan every time and onto the plate. I now have Allclad copper core 5-ply's, and love them very much. I admit that the price they charge for these pans are nothing short of ridiculous! I also use a lot of old cast irons and love them as well. However, when I saw the price on these Hestan pans....although gorgeous to look at, I think it might be more for the pretentious rather than the serious cooks. Besides, I'm getting too old to have to start all over for something that "might" be marginally a bit better, but not quite better enough. (Were it true nonstick and lasted a life time....Hey...let's talk!) My time and money is better spent on honing my cooking skills. Oh...and yes, my Allclad copper cores can also fall into the "pretentious" as well, but I only bought them because she stole my 3-ply's which did a great job for a lot less, but pride made me buy better than what she stole from me. That is my own personal failing that I will just have to find a way to live with. ;) Gorgeous to look at though....simply gorgeous! Great review btw. I'm enjoying your work. Oh, I heard somewhere years back that Lodge intentionally made their newer cast iron rougher to hold the seasoning better. May or may not be true, I think they just made it cheaper.... but I also heard that if you do a bit of grinding and polishing to make the surface smoother, then it works about as good as the superior "old stuff". Hmmm...maybe that's all I need now is a bit of grinding and polishing and I'll be better too? Nah...might mess up my own "seasoning" and ruin what took too many years to create...for better or worse. lol
I want to thank you for explaining all the pots cause I didn’t know any of this thank you. You should be on television. I learn so much from you. Thank you for sharing this information.
I only have 3 cast iron pans. A large frying pan, for fried chicken, a round griddle for pancakes and French toast, and a very small frying pan which works great for a hamburger or an egg. They have their place, but I prefer stainless steel for everyday cooking.
Over the years, I amassed quite a random collection of cookware. My best pieces are similar to yours, with one exception - an all aluminum sauteuse (straight low sides, two short handles, and a lid). I picked it up in a Latin market in Los Angeles, 40-ish years ago. The metal is very thick, maybe 1/4", and it heats up wonderfully evenly. I only use it to make one thing - crisp skin chicken. Not "fried chicken", there's no coating and it's shallow fried. The pan never sees acid, never sees watery cooking liquid - just oil, chicken and seasonings. Over the years it's built up seasoning too, so the chicken only touches seasoning, not bare metal. I would not use plain aluminum as a general purpose pan, but for this single purpose, I love it.
I have a hand hammered steel wok. You can cook almost anything in that! I’ve had it for about 40 years, and it has a great black seasoning on it! Nothing will stick to that thing!
Thank You for Your videos ! They are very informative and educational ! I've used iron and steel cookware for several years . My favorite way to do coat My cookware for daily seasoning is this : If , I cook potatoes for breakfast for example , I save the peelings . After I finish all the breakfast cooking ( usually done in same pan ) I put the potato peelings in the pan after the pan cools to the lowest setting of stove . Then We eat . After eating I dump the peelings and wipe out pan ( I always clean pan before I put in the peelings after cleaning pan W/ Scott's blue paper shop towels ... they're lint free & can buy @ Wall mart ) while pan is still warm I use grape seed oil , just fold up Scott's blue paper shop towel & put it oner top of bottle of the oil get good seal on it turn bottle upsidedown , then turn bottle upright . That's all the Xtra oil I ever use on a pan . Put pan back on stove , let it smoke a little , turn stove off & let pan cool ( if I make biscuits , I'll put pan in oven )
I’ve cooked with the original Calphalon for close to 40 years. Indestructible cookware that will last forever when used correctly. I use various stainless lined steel pans for acidic foods.
Thought I should share this. I contacted Hestan via email, and they were very quick to respond. They were also very polite. Here are some of my questions and their response. Product in question: Hestan Nanobond sauté pan 1) First I wanted to ask how thick is the pan and it’s separate layers? Nanobond is composed of a ProCore aluminum core, then stainless steel and finally thousands of molecular layers of titanium and chromium. Sorry I meant how thick is the cookware in terms of mm? As soon as I get that information I will let you know 2)How many layers does it have? Five layers 3) Is it fully cladded or disc? Are the sides also cladded? They are fully cladded, not a disc and the sides are included. 4) Where does Hestan source it’s materials, including the titanium and steel to craft the cookware? Sorry I cannot let you know. I believe this is proprietary information. If I find out otherwise, I will get back to you. 5) I see that Hestant Nanobond is 100% toxin free. How did you guys test this? Does Hestan have an examination report for toxin, radioactive isotopes, chemicals and residues in its materials? Sorry I don’t believe the report is available. I will pass this to our technicians team. If the information exists and CAN be published I will get back to you. 6) Will there be any leaching of nickel, chromium or metals when cooking acidic food for a long period of time? Very good questions, I will pass them along to our technicians and if the information exists and can be published I will get back to you. 7) About the source of material for the cookware, I understand why Hestan may not want to share it. I just wanted to make sure that the steel and titanium used are not from China, where there is a lot of charcoal and radioactive isotopes containment. Sorry I cannot let you know as it is proprietary information. If I find out otherwise, I will let you know. Thank you. 8) The pan is safe over 1000 degrees F, will it be safe to use it on a grill or broil for a long time in the oven? Yes, the heat limitation is 1050 degrees F, so broiling and use on the grill is acceptable. We are developing a growing following in the grilling world because of this. Thank you again for your thoughtful interest in Nanobond! I hope this helps and as I said if I can find out more for you and am able to pass it along, I will get back to you. Kind regards,
So pretty much they didn’t want to answer any of the questions concerning the “no toxins” claims they make. Unfortunately, while I’m not saying that I think they are purposefully lying, as long as there are no official reports available, it’s all just marketing talk. If you claim your products contain no toxins I would 100% expect a toxicology report.
I have my Saladmaster Brand stainless steel cookware set for almost 15 years. I got them really expensive, however I liked it. I have never used other than these cookware since then, and still looking Brand New.
I have an old set of GreenPans from probably 15 years ago when they just came in the local stores. The info at the time said dishwasher safe and the skillet was non-stick until it went through the dishwasher, then it was a mess. About 3 years ago, I asked for a good non-stick skillet for Xmas and my niece got me a new GreenPan skillet, I notice a definite difference in the coating from the older pots that i still have and after 3-1/2 years it’s still non-stick and no chips or degradation of the coating- it’s my favorite skillet. I’m sure I missed the contest, but that big pot is on my wish list for what next to buy!
Over the years I’ve used every brand of cookware; but recently gave away most of my pots and pans and have opted for a very few stainless steel pots. I’m getting an induction stove soon and am trying to research the best cookware for it. Really appreciate your cookware videos!
Thank you Diana! So far the best on induction hands down is Demeyere. I’m not sure if you’ve seen my review of their Atlantis line but they are really well made. Thanks for reaching out
Good morning, Chef. Some time ago you mentioned Orange Thunder. Well I was able to get a jug. Won’t be without it although it’s pretty costly by the time it arrived in Nova Scotia. Works so well to disburse grease. If there’s any oils left on the bottom of a pan, it will leave stains on the cast iron top of my wood cook stove and besides that, I like my pots to be looking and feeling perfect. Something got away from me last night and stuck to the bottom of a pot. Just a splash of the Orange Thunder a dash of hot water, 20 minutes later the whole mess just went away under the tap. I had tried to pry it off the bottom with a scrubby sponge first. Wow! Thanks for making me aware of that product. Best wishes. Now, back to this video!
Thank you so much for sharing that with me! It means a lot. Sorry that it caused so much to ship to Nova scotia. If I'm ever up that way I'll bring a jug with me lol. All the best!
I know this is two years old, but that shouldn't mean it's too late for compliments right? I really enjoyed this, very thorough and you answered all of the questions someone may have. I have had my Hestan Nano Bond set for 8 months now and yes, they are everything they said that they would be and they still look brand new. I have a mixed version of other brands for my dutch oven and skillet (Enamel) , and I recently bought the Hestan Thomas Keller Insignia non stick sauce pans. I do not have any carbon steel, but I don't think that I need it. I'm somewhat of a cookware nerd and I would say to anyone that doesn't know how much your cookware will make a difference while cooking, it really does. I am not a chef, but I am a much better cook now that my tools are better, and I am not rich, that Porsche icon was FREE! I can't wait to see more of your vides. thank you.
Man that is super kind of you and I truly appreciate you a lot. Let me know if I can be of service. Kindly suggest content for future video. All the best!!
Really liked video about all the different pots and pans. Love to have some of those pieces but just can't afford it at this time. Thanks very much for the explanation.
I have a Lodge enabled cast iron pan. It is my go to pan. I live alone in an apartment. The pan is 6 quart, I believe. Other than soups it is certainly large enough for me. It was on sale several years ago at Target, and cost me less than $60.00. Excellent video. Thank you for the effort and concise presentation of extremely beneficial information.
I watch your videos every time I find one. You're very informative health conscious . I've taken what I've learned I'm cooking Oils, Olive oilAnd Cook wear. Thank you and I will keep water and learning
I love my lodge cast iron, but I also just bought a matfer bourgeat carbon steel skillet as well as the Kirkland signature stainless set. I think with all of that I should have a pretty solid collection.
Nothing beats enameled cast iron for long cooked tomato sauce. No reaction taste at all. Non stick a close second. Grandmother used aluminum pots and you could taste the metal.
Aluminum fluoride is what they find in the brains of alzheimers patients this is a compound made by aluminum and fluoride (heat needed for the chemical reaction between the two and what do we do? Boil flourenated water in aluminum pots may be small amounts but over a lifetime... None the less aluminum alone cannot pass the blood brain barrier but aluminum fluoride can... Food for thought
George, this was such a wonderful and informative video! I also love lodge and Le Cruset. I am in the market for new pots and pans. I am going to work some overtime to buy the Hestan! Thanks for the info!
@@seekfactsnotfiction9056 the pro bond is actually available at Williams-Sonoma and is discounted. But the nano Bond seems to be a much more exclusive product. If you come across any, let me know. Cheers!
@@AwareHouseChef Thanks George, I'll check that out! Never heard of Williams-Sonoma but when I googled it was in my neighborhood, and never saw it lol! Can't believe it :)
From Florida saying Hi...Just subscribed to your presentation which was greatly enjoyed..I'm a pot and pan fanatic who appreciates good quality of such and enjoys making others happy with my love of cooking..
Thank you! I appreciate you and welcome. I have done quite a few comparison videos. Take a look at my other videos and I welcome any suggestions for future videos. Cheers!
You can get the inside of your LaCruset looking like new by adding lemon juice (the only reason to use lemon juice from a bottle) and baking soda, let it sit for awhile and rinse. A diluted bleach solution will work also. I’ve been doing that for years and it still looks like new, I think it’s about 25 years old. Thank you for your video.
I have several kinds of pans and I have vision ware as well. I am very careful not to shock the glass and I keep the temp very low. I can’t use it on the induction plate so I have tried out a couple of brands. One is black with white speckles and I a thrilled with that small fry pan. The other is a white /green special with a wood color handle. The pot isn’t well balanced when it is empty and it changes color if it get a bit too hot. These are both usable on the induction plate so I can use them in a hotel to fix food. I also picked up a 1 Qt and 2 Qt pan with specked finish and they have been excellent for 1-2 people cooking. Yes plastic coated wire whip but that is fine with us. When I get back to your site I want to write down names and share the names of what I like best. I have all kinds and crime very small to quite large, like for canning. I have reconditioned a few ceramic coated pans and they work fine as long as you clean up the chips and dry them when you are done. I also have caste iron that I have reconditioned too and they are fine. Have a brass fry pan from Europe but it is light weight and sticks badly since I don’t want to cook with any oils. Thanks for sharing
Omg Thank u One and done ✅ is what I need So tired of buying Unneeded sets…. Thank you! Throwing out my toxic pans today God willing .. just in time for trash pickup today
It would be cool to see a video where you test the titanium nanobonded pan vs a similar tri-ply stainless steel pan in various scenarios like you did with the All-Clad vs Kirkland Signature video. By now, a lot of people are familiar with triple-ply fully clad stainless steel, but I've never seen the titanium bonded stuff before!
@@AwareHouseChef that is unfortunate. It is sad to know that top-end companies won’t publish their source…if they don’t publish it, it’s most likely from China, which in turn affects their reputation. I am surprised that All-Clad don’t use American steel, since they are based in the USA and make their cookware in USA….
@@dannyt1722 I just want to be clear. It's not that they didn't say that they use American steel but, just like Heston, they weren't allowed to disclose it. Most likely because if they disclose it, and they make changes in the future, there will be some kind of legal action against them
So I just purchased 5 3ply Viking stainless steel cookware items (counting lids) shopping at Home Goods, Marshalls and TJ Maxx during the Holidays and grabbed some Anodized All Clad pieces too(8) & spent roughly $400-$550 as I got many items anywhere from 35%-65% off retail.... I've learned long ago buy well made items and take proper care of them and they last long time
Brandani, Italian, thin cast iron that is slick after seasoning. I seasoned with Ghee butter at 400 degrees 3 times. They are now non stick pans. Brandani also makes non stick with no chemicals in the coating. Believe it or not I actually bought 9 pans total some with the non stick coating and the others, including 2 wok's with no coating just the lovely cast iron. Love, love these pans. On top of that they were priced from $14, $18 and the wok's were $25. I bought them in Home Goods. I scoured many stores in my area for as many as I could find so I will never need to buy pans again.
I prefer cast iron, stainless steal, then glass. I have not been able to afford the quality of cookware I would like; so, I am very grateful for my cast iron. I even bake my bread in cast iron. La Crueset has always been my dream, but I've wondered about the beautiful coating as to whether it has lead in the color. That's also the reason I haven't used a crockpot in decades.
Thank you for reaching out kathleen. From the research that I did on the Le Creuset paints, they have no claims against them that there's Lead. Check out their outlet store. You could save a lot of money there. All the best!
Hello Kathleen, Unfortunately Le Creuset does have lead and Cadmium in their cookware. This is tested by many food fanatics including Natural baby mama, Lead Safe mama, and Tamara. Only Le Creuset Dune and Palm colored cookware are lead and cadmium free in the interior of their cookware. Good rules are to avoid bright colors (higher levels of cadmium) and absolutely avoid vintage. In the past, Le Creuset used a ton of cadmium to mine the materials for their cookware, which cause cadmium contamination in their cookware. Nowadays it is more safe with stricter guidelines.
@@AwareHouseChef Hello Kathleen, Unfortunately Le Creuset does have lead and Cadmium in their cookware. This is tested by many food fanatics including Natural baby mama, Lead Safe mama, and Tamara. Only Le Creuset Dune and Palm colored cookware are lead and cadmium free in the interior of their cookware. Good rules are to avoid bright colors (higher levels of cadmium) and absolutely avoid vintage. In the past, Le Creuset used a ton of cadmium to mine the materials for their cookware, which cause cadmium contamination in their cookware. Nowadays it is more safe with stricter guidelines.
Forgot to mention that Costco sells Le Creuset Dutch oven for $199 right now. Also try to avoid eBay and Amazon when buying Le Creuset. There is a lot of fake Le Creuset out there. If it’s too good to be true, it probably is. P.S Le Creuset outlet stores are only physical. Online Le Creuset outlet stores are most of the time fakes.
@@dannyt1722 from what I researched, lead and cadmium where found in older colors on the exterior of their pans in older cookware. I believe this was addressed.
My favorite pans are my Granny's cast iron, from Lodge, stamped with Grandpa's name. They came to me well seasoned, and in them I cook everything. My favorite part of the set is the bacon press. It has a wood handle. Quite sadly for me, my son has taken over my bacon press and my dutch oven. But, he makes incredible squirrel. It started when he was in high school, and he just got his driver's permit. He discovered the dutch oven and the bacon press left in the fire pit during class cooked his lunch perfectly. I used to get them back at the end of the day, but he doesn't live with me now. My daughter has laid claim on my 12" saute pan, because she can make excellent risotto in it. I'm waiting until her daughter learns to cook, and her uncle looses his bacon press and squirrel pot, and her mom looses her risotto pan. At that point, I'll be forced to give up my coffee pot, I'm sure. I've used other pans, but they are not the same. My mom has a set of stainless steel, and I hate them. They make a terrible mess when you sear meat, and burnt tomato requires boiling water in it. Her newer Lodge pans do not work as well as her mom's, but they still take a good patina of lard. You just can't make omelettes in them. Thank you for reviewing these pans. A lot of the stuff you can buy can be very bad for your health, and when you must economize, people buy stuff which can leech dangerous metals. Acid based foods like tomatoes and lemon can be the worst, because you really can get aluminum and nickel and more from the pan into your food. My all around best solution would be to buy Lodge, at the end of the summer, when it's on sale. And, you really need only three- a 12" saute pan, a 7 quart dutch oven, and a 3 quart saucepan. The only other expense is a pound of lard, or tallow for seasoning. I keep the cast iron seasoned by rinsing and then sticking it back on the burner or in the oven to dry completely. I've been told you can use coconut oil, but that can be an allergen, and if you ever cook for someone else, that could be bad.
I had my bacon press walk away from a Sunday brunch years ago. Very coveted item! Very useful. I found a pretender online and bought it. Not quite as good at first. Better than using cans of tomatoes on a spatula though.
@@rosezingleman5007 They don't make them like they used to! It's sadly true that our 1979 truck operates better than the newfangled 2013 from the same manufacturer, which burns through a half gallon of oil a week. Obviously, the technology is there. I keep looking at second hand stores and yard sales, but the good ones are hard to find. A brick wrapped in tin foil works, but you have to leave it in the oven before using it, and you have to protect your hands.
@@lydialady5275 They can make it better….except they would make less money that way. For example, refrigerator nowadays are built to break within 6-10 years so you would buy a new one. Whereas I have a refrigerator from the 60s and it’s still running strong.
@@dannyt1722 It's greed, plain and simple. Rather than stand behind their good work, they would rather sell my mom an $800 washing machine, which has as a design feature planned obsolescence. They know her resolve to never buy another will last exactly 29 seconds once the old one gives up. And, they know it costs more to fix it than to buy new. It's ridiculous. Which is why I used duck tape to secure my muffler onto the rusted frame of my truck. The dealership refused to fix it because it "no longer met minimum safety specs". I drove off the lot, and a new van, bigger than my truck, used my tailgate to stop at the light. He lost a headlight, the fender cracked and dropped, and the radiator was broken. My son brought the wrecker, thinking I just broke down. I drove away without a scratch on the peeling paint, and the van had to be taken out to the junk yard. Absolutely stupid, that's my opinion.
There is more than one grade of cast iron. Depends on the grade and density and intended use and hardness. There is black, green , grey and blue. Cast iron. Some cut easily, some warp all have various properties that are usefull. Some will be just the name you pay for o the item. I am not a manufacturer but have been an engineer and work with cast iron and other materials too.
When buying an enameled Dutch Oven take into consideration the size of your sink and your kitchen. The sink park is obvious but as someone who owns a 7qt your living area will get very hot if not used on cool days.
I have a 4 quart, pocelin coated Lodge Dutch oven ... paid $45 ... excellent ... easy to clean ... versatile ... about 1/3:the cost of Le Crouset ... yes, it's heavy (18 lbs w/o the lid) but I appreciate a good workout....
🍁🇨🇦As a Canadian fan I found your presentation informative, truthful and unbiased. You deliver an honest opinion on what is best. And, I must say at your own expense. I have a creuset and a stainless steel pan and will consider getting another one you found to be special. I certainly value your assessments and will forward the information to friends and family. I have also hit the subscribe button. Much respect chef.👍
I've had a Le Creuset set since the 80's my favorite and most used, the 6 qt Dutch Oven. I also have a couple Kuhn Rikon steel pans. After watching your video, I'm really wanting that Heston! I've never used a ceramic but would like to learn how. At 60, health is my #1 concern. Can you recommend a high quality wok for stir frying? Thank you, Mark in Seattle
Thank you Mark! Believe it or not, the carbon steel woks, are the least expensive! It depends on what you're looking for. Le creuset does make a wok. I have one! It's to my right in the video. The red one on the shelf. All the best!
Here is the ultimate guide to wok. It will tell you everything you need to know from a Chinese Chef. thewoksoflife.com/wok-guide/ Personally I prefer Carbon steel wok. An interesting new development in carbon steel would be nitriding super heat treatment that makes the pan rust and acidic resistant. An important not if you are going to use Carbon steel. You should super heat your cookware to remove all impurities and wax. It will also make it turn blue. A lot of Asian cooks do this to get a better carbon steel, that is safer and also makes the season last alot longer.
Thank you for your indepth information. I've been looking into getting new pots and pans my Tfal is flaking off..tired of having to rebuy every few years. Also looking for something more healthy to cook with.
I saw a lot of comments on vintage Le Creuset cookware. You have to be careful with vintage Le Creuset, because there were found by multiple reputable reviewers to contain high levels of Cadmium and lead. Especially the more colorful ones. In the past, Le Creuset used a lot of Cadmium to mine for their materials, which caused contamination into their cookware. Also vintage cookware follow a less strict or sometimes no guidelines on lead and cadmium safety levels.
I love Demeyere! They are in my opinion the best SS cookware. They perform super well, easy to clean (thanks to silvinoix treatment) and extremely even heat. I don’t have a Hestan, but they seems like a very promising cookware. Their Nanobond layer seems to outperform the silvinoix layer. However it is triply compare to demeyere 7ply, which gives it superb even heat. But the Hestan triply heats up a lot faster than any of demeyere cookware.
I'm a big fan of Demeyere too, the Atlantis Proline lines especially. Heavy, yes, but well worth it IMHO. Even heating and the best browning I've ever achieved, including with cast iron.
I’m glad to see your video because after 57 years married I got obsessed with buying another set of a nice cooking pans. I’ve been cooking with my old pots and I’m looking for a change. I take very good care of my pots and that’s why they lasted so long. There are so many brands out there that one gets confused but your video was very educational and practical to make a wise decision especially concerning healthy wise ones. Thank you for your concerns.
You're correct that the word Saute basically means "Jump" in French. However, in definition of cooking, it basically means to make your sauce jump back on to whatever it is you are cooking.
P.S sorry in advance my comments are long, hence I broke it up into many different comments. For healthy cookware I prefer carbon steel, cast iron and stainless steel. Not only are they the least toxic, but also the most durable cookware. More importantly carbon steel and cast iron have been used in human history for thousands of years. In regards to other cookware, such as enamel cast iron. I am more skeptical of it. Even Le Creuset have been reported and shown to contain high levels of Lead and Cadium in their more colorful cookware. While Vintage Le Creuset (red in color) has been reported to contain an insane high level of Cadmium. This is due to the fact that in the past Le Creuset used a lot of Cadmium to mine for their materials, which caused a massive pollution of cadmium into their cookware (according to many reviewers including LeadSafeMama). However more recent Le Creuset cookware (2012 or newer) have been shown to contain safer amount of Lead and Cadmium. Certain colors such as Dune and Palm have the least amount of interior Lead and Cadmium. This info came from Natural Baby Mama, Ireadlabelsforyou Irina, LeadSafemama, and Tamara. That being said I rather have nickel leach into my food than lead or cadmium.
I love how informative and not preachy your videos are and this one is another fine example of it. I've watched your Demeyere (Atlantis) review video and would love to know if you prefer it over Hestan NanoBond?
@@3Adraiathank you so much. After using them both for an extended period of time. I am in love with Demeyere. If I had a serious allergy to nickel I would avoid all stainless. Since I do not. I would recommend the Demeyere over the Heston. All the best!
Stainless steel cookware, I love demeyere silver7/Atlantis (it’s a holy grail), but very heavy. For carbon steel, I actually prefer Korean or Chinese made Wok (14 inch or larger). For those who prefer made in USA, Joyce Chen is a U.S sourced and made in USA. It’s largely sold on Amazon.
Sorry have to correct myself here. Joyce Chen is no longer sourced from the USA, but mainly from China and other Asian country. Made-In has a Carbon steel wok for about $100, it’s made in France.
When it comes to cs, I have the "de buyer" mineral B pro skillets but I do NOT use them on induction because of a huge difference in temperature throughout the surface. Also if your skillet is thinner you risk warping it permanently because it heats up too fast. Careful with seasoning in the oven if the handle is treated. When it comes to enameled cast iron have both le creuset and staub...prefer the staub .
@@AwareHouseChefI feel food sticks less to the bottom although it is rougher than the le creuset; the fact that it is black on the inside-some say- makes it difficult to see when meat is brown, I did not noticed that. As far as the spikes on the lid ...I do not know how to test that.
@@AwareHouseChef I have the 4 q dutch oven, if you come up with a way to test the lid spikes, let me know. Staub vs. le creuset is like Mercedes and BMW-high end and "similar" but personal preference and since both have "equivalent" models.
I like my vintage Corning VISION ware collection. No metallurgical issues oven, microwave, gas and electric stove and oven safe. It won't do induction but since induction needs the burner surface to be as big as the bottom of the pan to prevent uneven heating that leads to cooking problems and warped pans, I've decided against using it. It also effects electronics so I am concerned about other magnetic field issues that may not have been discovered yet. I have glass top electric and propane gas stove tops and ovens, so the VISION goes exclusively on the glass tops, and I also have stainless (All-Clad) and cast iron (Lodge) for the gas stove tops. I've considered getting some enameled cast iron, but I don't want to deal with the cheaper brands that often have rougher and/or blemished coatings inside so LeCruset would be my choice. Sadly, I can't justify the cost unless I can find some used, but that's unlikely too. I will never get a non-stick coated pan and have yet to trust the new age ceramic coated surfaces simply because I don't know the technology behind it and would like to validate that it is indeed a ceramic and not a manufactured process being marketed as a ceramic because of its qualities. Spending $100+ on a single piece of cookware is not something that I'm willing to do at the age of 60. If I were younger and would get more use out of it, then I would buy complete sets of high-end stainless and enamel cookware.
Hi George, thank you for sharing your wisdom and knowledge on cookware. I am adopting a minimalist lifestyle, and I don't have a dishwasher and kitchen sink size is typical (not deep, average width), so I am probably wouldn't want to clean large pans and pots. Would you recommend just getting a Lodge cast iron that'll fulfill everyday cooking needs? Thanks in advance!
Hi Jason, thank you for the kindness. I had to think about this question for a while and if I had only one piece of cookware in my cabinet, the only one I could not live without is my Le Creuset Pro nonstick. It has never actually entered my cabinet. The last one I had lasted for ten years of everyday use. If you are are careful with it it will give you years of safe use. amzn.to/3OtWefK The reason why I am steering you away from cast iron is because you will not be able to use it for acidic food without having to re-season it often. That can become a lot of work. If you are trying to stay away from non-stick, go with porcelain coated cast iron, like Staub or Le Creuset. A bit more difficult to keep clean but, again, versatile and will last for a very long time. Hope this helps!
I just heard on a different channel that the Maid-in is not that great....geez...I have Calphalon for years....No problem with them. I use the proper utensils so I won't damage them.
Cast Iron. As a Mechanical Designer I think I may have a idea for you to ponder. Lodge is a established company and the machines and technology has been paid for. A new company has to make back they're investment. On a personal question. What pan makes the best Kraft mac and cheese 😜
Chef after over a month of researching pots and pans, you have convinced me to make my first and hopefully last stainless steel set a Demeyere. I wanted to ask you if there were any promotions or events to look out for so as to get the best possible deal as they are fairly pricey. I understand I'm paying for superior quality but I don't want that to prevent me from finding the best deal for what I want. Thank you for your time and effort!
Loving the care and research that went into this; goes straight into my Favorites list and notes added to my journal. Q: Concerning stainless steel pans: I've been using no-name stainless steel pans for decades, and I actually season them. Seriously; I very rarely use soap on them, I usually just wipe them with a paper towel then re-'smoke' the oil on them, occasionally soak in hot water and scour with a metal scouring pad before re-seasoning. They stay nonstick for nice lengths of time, scouring and re-seasoning as soon as a food sticks. Would this process subject me to cobalt and nickel, or would the seasoning seal those elements enough from my food to be more than sufficient? The seasoning is enough for me to fry eggs and cook grilled cheese sandwiches with the foods easily sliding in the pan; I have to assume the food never makes actual contact with the pan's metal, only the hardened oil on its surface.
Thank you for your kindness and for sharing. Seasoning will not stop leaching but the good news is that it will typically only happen with acid foods like sauces for very long periods of time. Like cooking sauces. If you use it for searing or stir frying, you should be fine
I like Demeyere Atlantis pots and pans. They are 7 ply stainless. One of my favorite features about them besides their superb overall quality is the Welded handles. They don't have a bolt head on the inside of the pan to collect gunk that you will NEVER completely clean out. They make a Non-stick version also but I usually end up using the regular stainless steel model. Also what you pay for in the higher end Cast Iron pans is the interior finish. Lodge Pans are quite rough on the inside and can take a lot longer to polish out and season. The right sander and a lot of elbow grease can fix this on a lodge or you can spend a lot more money and get one that's smoother from the start. If you can afford a Smitty or two they are better pans but they certainly are not 8 times better than Lodge! If you have a budget buy Lodge (and sandpaper?). If you can splurge some of the nicer Cast Iron Pans are a cheaper luxury item than watches, jewelry etc.......
Not Cookware but of all the Cooking related Items I've purchased in the last decade by far my Annova Precision Oven. Too many capabilities to go over here but basically it's a Computer Controlled (I use an I-Phone) Sous-Vide, Steam, Air-Fryer, Oven for around $600. Not cheap but check it out, maybe do a podcast on it. It can make Crusty breads etc that would otherwise require a 5K plus oven................
My Hestan nano bond pan pitted after leaving it dirty for a week. I only cooked chicken with butter and herbs. I've abused my AllClad far worse and for several years, no pitting. No scratches.
Very informative video. I think it would be great to get your take on Calphalon, All-Clad, and Cuisinart. Especially in regard to the leaching of metals. Are they just hype. We have a mish-mash of different brands and makes of pots and pans in our kitchen. I have often lamented that with the number of kitchenware products that we have in our kitchen (and garage), we could cater to the cast of "Spartacus!'
That’s funny! I did a side-by-side comparison way back comparing Al-clad to Kirkland. Quite a few cookware videos. None with calphalon and Cuisinart. Kind of inferior quality and craftsmanship. All the best!
I'm unusual. I've bought several stainless steel pots and pans from Goodwill. So far I've gotten 2 Cuisinart different size skillets, a Belgique stainless steel small stock pot,a Health raft SS skillet and a bakers and chefs SS skillet. They are awesome. I also known a Cuisinart 1 quart SS saucepan that I bought at target. Every time I go to Goodwill I check out the pots and pans. Do you believe in "seasoning" stainless steel pans?
I have done it. It was in my video on cleaning stainless. It makes it yellow. I think the more you use it, the more it becomes naturally non-stick. All the best!
Superb info as always!! Thank you Chef. The all clad copper core set is the one we use. I'm hoping to investigate further on the amount of cobalt and nickel leeching in to acidic foods, like tomato-based stews that require longer amount for of cooking time, in all clad pots. What do you think about glass-coated cast iron, like Bodum's wok? Heavy due to it being cast iron, no need to season, but now worried about acidic food reacting with glass coated surfaces. Thank you again!!
Thank you Rohit! I've never heard of glass coated. The only thing I'm familiar with is porcelain. But glass is inert and safe. Unfortunately, even though all clad is safe to some degree. They were unable to tell me where they source their metal from. Let me know what happens when you research it!
Hi Rohit I took a look at all the Bodum’s wok. There is no glass coated cookware. There is however porcelain, ceramic and enamel coated cast iron. The method to produce glass is similar to ceramic and enamel. Thus, there may have been a mistranslation somewhere, when it says “glass-coated”. In technicality, glass is a type of ceramic, but at the same time it doesn’t function like ceramic. Don’t get a enamel-coated wok. Wok are meant to be cooked at very high temperature. You will risk destroying, exploding and popcorning the enamel layer. Instead take a look at carbon steel wok, very safe and have been used by humans for thousands of years, with no major health concerns for most people. If you want a carbon steel/cast iron that doesn’t react with acidic food. Take a look at NITRIDING carbon steel and cast iron. It is a promising cookware.The nitriding layer protects against rust and acidic food. Also remember to super heat your carbon steel cookware to remove wax, impurities and all that black goo (it’s an Asian thing). Plus it turns your carbon steel blue. Ultimate wok guide thewoksoflife.com/wok-guide/ Some danger with any glass, enamel and ceramic cookware is the amount of cadmium and lead in the cookware. Both of these heavy metal is very poisonous to the human body. Even Le Creuset has Cadmium and lead in the enamel-cast iron. Certain colors and years have an insane level of Cadium and lead. Personally I would rather have nickel leaching into my food then lead or cadmium.
The most reputable NITRIDING carbon steel rn that I know of is brandani (can be found at your local TJMaxx, home goods or Marshall). Nitriding cookware was actually introduced by a USA local company that went bankrupt. Traditional Nitriding is used to make cast iron tougher, more rust and acidic resistant. This is largely used in automotive and robotics industry.
@@dannyt1722 Thanks Danny. Didn't know about the lead and cadmium in enamel coated cookware. While the Bodium isn't truly enamel coated cast iron (like the Le Cruset), I believe it's 'glass-blasted' in microscopic amounts that adhere onto the surface of the cast iron (what the packaging says, which could easily be marketing ploy). Regardless, the light weight and the heat responsiveness of Carbon Steel cannot be matched - and to your point, maybe needs to be considered. Thank you for the insight.
@@dannyt1722 Did a few searches, and looks like it's nitrogen hardened (with other metals I presume), which should not react with acidic food, and prevents rusting. Certainly looks promising - need to spend some time for further research. Thank you for the suggestions.
Ahhh. . . here's your carbon steel pan reviews, I believe I own 7: (3) Padermo: World Cuisine Black Steels, (2) Johnson-Roses (light cheapie that do the job, American Metalcraft (heavy as a Matfer) and a Vollrath (like a wok with a small bottom .... great for omelets).
I still have my greenpan stock pot, and a small saucepan. I got rid of all the frying pans. They were definitely not non stick! I did not like them. The stock pot works great though.
When you say the more carbonization they get the more nonstick they become, I think you mean polymerisation. It's oil that makes the pans nonstick. Carbonization is burnt on bits of fiber and sugars from food.
Some Le Creuset are manufactured in China, like their enamled stainless steel pots I've heard can leech stuff into your food. The Hestan is beautiful and seems to be the single healthiest cookware on the market, but damn I really really wish they sold a 12qt. 8qt is just too small to spend 400$ and be limited to such a small pot.
@@AwareHouseChef No kidding? That's amazing news! Thank you for sharing that. I'll just buy the Made In for now, and maybe by the time they release the larger option I'll have won the lottery to afford it. 🤭 Cheers, and thanks for the response!
Thank you I learned a lot from your video. I have a couple of the LaCruset and the Made In. love them both. Interested in the green pan after watching and the pan you are giving away. Will also be looking into Heston Nanobond Titanium. Thank you for the information.
No Demeyere or Falk? Those are by far the top of the food chain! Hestan is light because it is engineered by a marketing department that knows Williams Sonoma housewives don’t like heavy cookware. But the flip side is that, like carbon steel, they do not cook evenly. So if you want the DISADVANTAGES of carbon steel without the advantages, then Hestan is the one for you!
It would be quite impossible to review everything all at once. Kindly look at my channel to see my review of Demere, which happens to be excellent. Probably my favorite brand of stainless all the best!
Great video I too have been looking for some good pots and pans giving me alot to think about. When going out there and getting them. Thank you for this video.
Thank you for this video. I am looking to purchase a new skillet and have a friend who loves to cook and starting his first kitchen so I forwarded this video for him to know how to invest in quality cookware. Bibby
Have you tried Solidteknics Nöni stainless steel pans? Apparently they are made in Australia from ferritic, non-nickel stainless steel sourced from Germany. Been debating for months between those, Demeyere, and Hestan to replace our cheap, worn out cookware. Just want something safe that will last the rest of my life! Anyway, thank you so much for all the informative and helpful videos!
My Lodge 10" iron fry pan is well seasoned and is my go-to for most cooking. However, still looking for a healthy non-stick that doesn't shed toxins into my food.
@@hughmura6676 be careful with Le Creuset it can have high levels of cadmium and lead in their cookware. Avoid vintage and bright colorful ones. Dune and palm Le Creuset are the only ones with low to no levels of lead and cadmium in the interior of their cookware.
@@hughmura6676 Occasionally Costco also sells Le Creuset for a steal @ $199 for Dutch oven. They are actually on sale rn! Side note, in terms of functionality staub enamel Dutch oven is better than Le Creuset. Just not as pretty or as hyped as Le Creuset. P.S there is a lot of fake Le Creuset out there so be careful! Make sure you know how to identify one. If it is too cheap, it is probably too good to be true. Better yet just buy it from reputable source, like Costco, William Sonoma and Sur La Table.
Your link for the Thermapen doesn't take you to the same product in your video. It takes you to an AB limited edition. They do still sell the one in your video.
Great video Chef. I’ve had a lot of problems with metal sensitivity, I have hemochromatosis in my family so that’s a big deal, I hate the idea of PUFOS in my pans (and body) and I kept seeing what looked like non-stick pans on good cooking channels and thought What The Heck? Thanks for clearing this up. I’ve got some ancient Dansk porcelain on steel pots, a couple no-name porcelain on cast iron, a couple Kirkland fake Le Cruesets. Hubby keeps a regular Lodge cast iron for steaks but i discourage him from using it because of the ferritin issues. Really wanting the Green Pan!
Sorry to hear about your hemochromatosis Rose. It is important to make a conscious effort to select the proper cookware. I would imagine that the Dansk porcelain is just as good. I would be a little cautious about the knock off porcelain coated enamel. There are rumors online that the paint is toxic in some colors. All the best!
Costco does occasionally sell brand new real Le Creuset Dutch oven for $199. As a matter of fact, Costco is selling them right now! I would avoid porcelain and enamel, especially brand less ones, because they can contain very high levels of lead and cadmium. Even Le Creuset contains lead and cadmium (with the exception of dune and palm color which is free of heavy metals in the interior). Hmmmm….ceramic cookware is probably one of the best choice for you. However ceramic coated cookware tend to last for only a year or so. While pure ceramic cookware I can be very fragile. Like Chef George already said, Xtrema is one of the best and most healthy ceramic cookware out there. Other promising cookware would be glass by vision (very inert but fragile to sudden temperature change and can “explode”), Nitriding Carbon steel that is super heated (thewoksoflife.com/wok-guide/), Dune or palm color Le Creuset Dutch oven.
Next video please talk about knife types,uses, Japanese vs western knife's pros/cons. Knifes for home cooks vs pro chef recommendation, Chief knife vs santoku, carbon steel vs stainless steel rusting,strength, chipping etc. Thanks.
Love your stuff, your audio is great, your b-roll is fantastic, looks like you have an absolute workhorse of a camera for a-roll, it's a little washed out which indicates to me that it probably has a nice wide dynamic range. It'd be a huge boost to the quality of your videos to try and color grade your a-roll to match the profile of your b-roll. It's a bit dim and a bit dull, so when you cut to b-roll it's a little jarring and you feel like you have to squint when it's flipped back to a-roll. Find a color profile for the camera you use so make it feel more natural and cohesive and your videos will immediately be viewed as semi-professional, because literally everything else is phenomenal. Slightly softer key lighting and a bit of top lighting or something might compliment your camera and make your grade easier and more effective as well. Great videos, very useful, very well put together and composed. Everything from the editing to the camerawork and audio to the set design etc. is awesome.
Hey man! Thank you so much! I love the comments! My b-rollcamera is a Sony a 7SIIi and my studio cameras are Pocket 6ks. I still have such a hard time color grading those two cameras. I’m getting better at it though. Take a look at my later videos. I’m getting closer. Very challenging. I’m using Lumetri color in premiere . I really appreciate the advice. All the best and thank you!
For seasoning CI and CS pans, I haven't found anything that gives a smooth, hard surface as nice as flaxseed oil. 2-3 rounds on a brand new pan, and I have a coating that will last quite some time.
@@AwareHouseChef Don't want to clog up your feed with needless links, but here's basically what I use nowadays when I strip/renew a piece of CI - www.instructables.com/Best-Way-to-Season-Cast-Iron-Pans-Flax-Seed-Oil/ The key is LIGHT oil. As in I wipe it all down with flax oil, then I take a towel (or paper coffee filter for no lint) and try to wipe the oil off. Impossible, of course, but the goal is a THIN sheen of oil. I also make mine outside in my Kamado Joe grill so the house doesn't smell of smoking oil (flax smells more than other oils). I also recently did an experiment with a CI skillet I was re-finishing... I took my power grinder to the bottom, started with 80 grit then finished up with 240 grit, and made a very smooth bottom, similar in feel to SS. Baked on the flax oil three times as above, and now I have a smooth-bottom skillet that rivals a new non-stick skillet for cooking perfect over easy eggs! Thanks for all your videos, I have thoroughly enjoyed watching some of them.
Very informative. I do have one question. Years and I mean years ago my father purchase town raft stainless steel pans . I still have some of them which I use a lot . I would like to know your intake on this product if any . Thank you
What's your healthiest and favorite cookware products? Let me know down below! Cheers!
The De Buyer 12.5” country fry pan is the pan I use almost every day to cook our family dinners. It’s a fry pan, sauté pan, and wok all in one. Y’all should try it out
@@thejosher1510 thank you! Reached out to the company and they never got back to me about where the steel came from 😭 but I have heard great things. Cheers!
Lodge, LeCreuset, staub and all-clad
Demeyere Atlantis and ProLine. Best SS in the world.
So far, Heston Nanobond as of May 2022 and my good ole cast iron are my favorites.
I used to make my EX-wife a one or two egg omelette several times a week for years. It was using our own free range chicken eggs that were orange in color, not a sickly yellow like you find in the supermarkets or restaurants. I used my Allclad 3-ply SS to which I had a large collection. (That is until the divorce when she stole every last one of them....but I digress.) With simply understanding your tools, you discover that proper temperature does wonders to make things not stick...for the most part. My omelette's slid right out of the pan every time and onto the plate. I now have Allclad copper core 5-ply's, and love them very much. I admit that the price they charge for these pans are nothing short of ridiculous! I also use a lot of old cast irons and love them as well. However, when I saw the price on these Hestan pans....although gorgeous to look at, I think it might be more for the pretentious rather than the serious cooks. Besides, I'm getting too old to have to start all over for something that "might" be marginally a bit better, but not quite better enough. (Were it true nonstick and lasted a life time....Hey...let's talk!) My time and money is better spent on honing my cooking skills. Oh...and yes, my Allclad copper cores can also fall into the "pretentious" as well, but I only bought them because she stole my 3-ply's which did a great job for a lot less, but pride made me buy better than what she stole from me. That is my own personal failing that I will just have to find a way to live with. ;) Gorgeous to look at though....simply gorgeous! Great review btw. I'm enjoying your work. Oh, I heard somewhere years back that Lodge intentionally made their newer cast iron rougher to hold the seasoning better. May or may not be true, I think they just made it cheaper.... but I also heard that if you do a bit of grinding and polishing to make the surface smoother, then it works about as good as the superior "old stuff". Hmmm...maybe that's all I need now is a bit of grinding and polishing and I'll be better too? Nah...might mess up my own "seasoning" and ruin what took too many years to create...for better or worse. lol
A lot of folks smooth down their cast iron pans as well as carbon steel to make them more non stick. Thanks for sharing!
flap wheel disks on a 4" grinder work a treat on the lodge cast iron. I use an 80 grit to start and a 120 grit to finish.
@@mojo6524 some guys keep going. I’ve heard of getting a mirror finish. Going to give that a go down the road. Cheers
Ha ha ha ha. Your EX had good taste. She knew what she wanted...your pans!
@@Rhoda8002 Very cold-hearted comment! The man is hurting from a selfish woman who he cooked for daily.
I want to thank you for explaining all the pots cause I didn’t know any of this thank you. You should be on television. I learn so much from you. Thank you for sharing this information.
That is very kind of you! I really appreciate you reaching out. Have a wonderful 2024. All the best!
Thanks for making this video! Most cookware reviews don’t talk about health concerns, so this is very useful!
My pleasure! Thanks for the kindness! Cheers!
I really appreciate how thorough you are for us. I learn from your videos everytime. Keep on cooking!
You nailed it!! Great call! Thank you and all the best!!
I only have 3 cast iron pans. A large frying pan, for fried chicken, a round griddle for pancakes and French toast, and a very small frying pan which works great for a hamburger or an egg. They have their place, but I prefer stainless steel for everyday cooking.
Nice. Thanks!
Over the years, I amassed quite a random collection of cookware. My best pieces are similar to yours, with one exception - an all aluminum sauteuse (straight low sides, two short handles, and a lid). I picked it up in a Latin market in Los Angeles, 40-ish years ago. The metal is very thick, maybe 1/4", and it heats up wonderfully evenly.
I only use it to make one thing - crisp skin chicken. Not "fried chicken", there's no coating and it's shallow fried. The pan never sees acid, never sees watery cooking liquid - just oil, chicken and seasonings. Over the years it's built up seasoning too, so the chicken only touches seasoning, not bare metal.
I would not use plain aluminum as a general purpose pan, but for this single purpose, I love it.
I don’t even allow any food that I eat to come in contact with aluminum. I’m very nervous about that.
I have a hand hammered steel wok. You can cook almost anything in that! I’ve had it for about 40 years, and it has a great black seasoning on it! Nothing will stick to that thing!
They are awesome!! Cheers and thanks for sharing.
Thank You for Your videos ! They are very informative and educational !
I've used iron and steel cookware
for several years . My favorite way
to do coat My cookware for daily
seasoning is this :
If , I cook potatoes for breakfast for
example , I save the peelings .
After I finish all the breakfast cooking ( usually done in same pan )
I put the potato peelings in the pan
after the pan cools to the lowest setting of stove . Then We eat .
After eating I dump the peelings
and wipe out pan ( I always clean
pan before I put in the peelings
after cleaning pan W/ Scott's blue
paper shop towels ... they're lint
free & can buy @ Wall mart )
while pan is still warm I use grape
seed oil , just fold up Scott's blue
paper shop towel & put it oner top of bottle of the oil get good seal on it
turn bottle upsidedown , then turn bottle upright . That's all the Xtra
oil I ever use on a pan . Put pan back
on stove , let it smoke a little , turn
stove off & let pan cool ( if I make biscuits , I'll put pan in oven )
Thank you for sharing that. I have never heard of that technique! All the best and I truly appreciate your kindness.
I’ve cooked with the original Calphalon for close to 40 years. Indestructible cookware that will last forever when used correctly. I use various stainless lined steel pans for acidic foods.
Cool Gibb! Thanks for sharing!!
Thought I should share this. I contacted Hestan via email, and they were very quick to respond. They were also very polite. Here are some of my questions and their response.
Product in question: Hestan Nanobond sauté pan
1) First I wanted to ask how thick is the pan and it’s separate layers?
Nanobond is composed of a ProCore aluminum core, then stainless steel and finally thousands of molecular layers of titanium and chromium.
Sorry I meant how thick is the cookware in terms of mm?
As soon as I get that information I will let you know
2)How many layers does it have?
Five layers
3) Is it fully cladded or disc? Are the sides also cladded?
They are fully cladded, not a disc and the sides are included.
4) Where does Hestan source it’s materials, including the titanium and steel to craft the cookware?
Sorry I cannot let you know. I believe this is proprietary information. If I find out otherwise, I will get back to you.
5) I see that Hestant Nanobond is 100% toxin free. How did you guys test this? Does Hestan have an examination report for toxin, radioactive isotopes, chemicals and residues in its materials?
Sorry I don’t believe the report is available. I will pass this to our technicians team. If the information exists and CAN be published I will get back to you.
6) Will there be any leaching of nickel, chromium or metals when cooking acidic food for a long period of time?
Very good questions, I will pass them along to our technicians and if the information exists and can be published I will get back to you.
7) About the source of material for the cookware, I understand why Hestan may not want to share it. I just wanted to make sure that the steel and titanium used are not from China, where there is a lot of charcoal and radioactive isotopes containment.
Sorry I cannot let you know as it is proprietary information. If I find out otherwise, I will let you know. Thank you.
8) The pan is safe over 1000 degrees F, will it be safe to use it on a grill or broil for a long time in the oven?
Yes, the heat limitation is 1050 degrees F, so broiling and use on the grill is acceptable. We are developing a growing following in the grilling world because of this. Thank you again for your thoughtful interest in Nanobond! I hope this helps and as I said if I can find out more for you and am able to pass it along, I will get back to you.
Kind regards,
So pretty much they didn’t want to answer any of the questions concerning the “no toxins” claims they make. Unfortunately, while I’m not saying that I think they are purposefully lying, as long as there are no official reports available, it’s all just marketing talk. If you claim your products contain no toxins I would 100% expect a toxicology report.
I have my Saladmaster Brand stainless steel cookware set for almost 15 years.
I got them really expensive, however I liked it. I have never used other than these cookware since then, and still looking Brand New.
Never heard of them. Thank you for sharing. I will look into them.
I have had a set of Saladmaster surgical stainless cookware since the 1970's. Still use it.
I have an old set of GreenPans from probably 15 years ago when they just came in the local stores. The info at the time said dishwasher safe and the skillet was non-stick until it went through the dishwasher, then it was a mess. About 3 years ago, I asked for a good non-stick skillet for Xmas and my niece got me a new GreenPan skillet, I notice a definite difference in the coating from the older pots that i still have and after 3-1/2 years it’s still non-stick and no chips or degradation of the coating- it’s my favorite skillet. I’m sure I missed the contest, but that big pot is on my wish list for what next to buy!
Thank you!! Appreciate you sharing!
Over the years I’ve used every brand of cookware; but recently gave away most of my pots and pans and have opted for a very few stainless steel pots. I’m getting an induction stove soon and am trying to research the best cookware for it. Really appreciate your cookware videos!
Thank you Diana! So far the best on induction hands down is Demeyere. I’m not sure if you’ve seen my review of their Atlantis line but they are really well made. Thanks for reaching out
For a follow up video i would love to see how the pans perform against each other. Maybe one is better for high heat searing or even heat cooking.
Good morning, Chef. Some time ago you mentioned Orange Thunder. Well I was able to get a jug. Won’t be without it although it’s pretty costly by the time it arrived in Nova Scotia. Works so well to disburse grease. If there’s any oils left on the bottom of a pan, it will leave stains on the cast iron top of my wood cook stove and besides that, I like my pots to be looking and feeling perfect. Something got away from me last night and stuck to the bottom of a pot. Just a splash of the Orange Thunder a dash of hot water, 20 minutes later the whole mess just went away under the tap. I had tried to pry it off the bottom with a scrubby sponge first. Wow! Thanks for making me aware of that product. Best wishes. Now, back to this video!
Thank you so much for sharing that with me! It means a lot. Sorry that it caused so much to ship to Nova scotia. If I'm ever up that way I'll bring a jug with me lol. All the best!
@@AwareHouseChef : well that’s very nice of you. Be safe, and once again, thanks for the recommendation.
I know this is two years old, but that shouldn't mean it's too late for compliments right? I really enjoyed this, very thorough and you answered all of the questions someone may have. I have had my Hestan Nano Bond set for 8 months now and yes, they are everything they said that they would be and they still look brand new. I have a mixed version of other brands for my dutch oven and skillet (Enamel) , and I recently bought the Hestan Thomas Keller Insignia non stick sauce pans. I do not have any carbon steel, but I don't think that I need it. I'm somewhat of a cookware nerd and I would say to anyone that doesn't know how much your cookware will make a difference while cooking, it really does. I am not a chef, but I am a much better cook now that my tools are better, and I am not rich, that Porsche icon was FREE! I can't wait to see more of your vides. thank you.
Man that is super kind of you and I truly appreciate you a lot. Let me know if I can be of service. Kindly suggest content for future video. All the best!!
Really liked video about all the different pots and pans. Love to have some of those pieces but just can't afford it at this time. Thanks very much for the explanation.
My pleasure! Thank you!
I have a Lodge enabled cast iron pan. It is my go to pan. I live alone in an apartment. The pan is 6 quart, I believe. Other than soups it is certainly large enough for me. It was on sale several years ago at Target, and cost me less than $60.00.
Excellent video. Thank you for the effort and concise presentation of extremely beneficial information.
Thank you Joseph. I really appreciate the kindness. Means a lot!
COOKING ARE PERFECTION TO ANY ONE WATERLESS COOKING MAKE FOOD TAST NICER
I watch your videos every time I find one. You're very informative health conscious . I've taken what I've learned I'm cooking Oils, Olive oilAnd Cook wear. Thank you and I will keep water and learning
Thank you kindly Daniel. All the best!
I love my lodge cast iron, but I also just bought a matfer bourgeat carbon steel skillet as well as the Kirkland signature stainless set. I think with all of that I should have a pretty solid collection.
You’re all set! Happy New year!
Nothing beats enameled cast iron for long cooked tomato sauce. No reaction taste at all. Non stick a close second. Grandmother used aluminum pots and you could taste the metal.
I think we’re going to find out later on how bad aluminum is for you. How much damage it goes to the human body. But that’s just speculation
Aluminum fluoride is what they find in the brains of alzheimers patients this is a compound made by aluminum and fluoride (heat needed for the chemical reaction between the two and what do we do? Boil flourenated water in aluminum pots may be small amounts but over a lifetime... None the less aluminum alone cannot pass the blood brain barrier but aluminum fluoride can... Food for thought
George, this was such a wonderful and informative video! I also love lodge and Le Cruset. I am in the market for new pots and pans. I am going to work some overtime to buy the Hestan! Thanks for the info!
My pleasure Shannon! Appreciate the love! Cheers!
_I wonder if Hasten brand is available at Marshalls! I know All-Clad is available from time to time for less price_
@@seekfactsnotfiction9056 the pro bond is actually available at Williams-Sonoma and is discounted. But the nano Bond seems to be a much more exclusive product. If you come across any, let me know. Cheers!
@@AwareHouseChef Thanks George, I'll check that out! Never heard of Williams-Sonoma but when I googled it was in my neighborhood, and never saw it lol! Can't believe it :)
From Florida saying Hi...Just subscribed to your presentation which was greatly enjoyed..I'm a pot and pan fanatic who appreciates good quality of such and enjoys making others happy with my love of cooking..
Thank you! I appreciate you and welcome. I have done quite a few comparison videos. Take a look at my other videos and I welcome any suggestions for future videos. Cheers!
You can get the inside of your LaCruset looking like new by adding lemon juice (the only reason to use lemon juice from a bottle) and baking soda, let it sit for awhile and rinse. A diluted bleach solution will work also. I’ve been doing that for years and it still looks like new, I think it’s about 25 years old.
Thank you for your video.
If that is true you will become my new best friend! Hope it’s not too late!
@@AwareHouseChefwishing you success.
I just found a little one quart circulon saucepan for 2.99! Can't wait to use it.
I have several kinds of pans and I have vision ware as well. I am very careful not to shock the glass and I keep the temp very low. I can’t use it on the induction plate so I have tried out a couple of brands. One is black with white speckles and I a thrilled with that small fry pan. The other is a white /green special with a wood color handle. The pot isn’t well balanced when it is empty and it changes color if it get a bit too hot. These are both usable on the induction plate so I can use them in a hotel to fix food. I also picked up a 1 Qt and 2 Qt pan with specked finish and they have been excellent for 1-2 people cooking. Yes plastic coated wire whip but that is fine with us. When I get back to your site I want to write down names and share the names of what I like best. I have all kinds and crime very small to quite large, like for canning. I have reconditioned a few ceramic coated pans and they work fine as long as you clean up the chips and dry them when you are done. I also have caste iron that I have reconditioned too and they are fine. Have a brass fry pan from Europe but it is light weight and sticks badly since I don’t want to cook with any oils.
Thanks for sharing
Omg
Thank u
One and done ✅ is what I need
So tired of buying
Unneeded sets….
Thank you!
Throwing out my toxic pans today
God willing .. just in time for trash pickup today
My pleasure!
It would be cool to see a video where you test the titanium nanobonded pan vs a similar tri-ply stainless steel pan in various scenarios like you did with the All-Clad vs Kirkland Signature video. By now, a lot of people are familiar with triple-ply fully clad stainless steel, but I've never seen the titanium bonded stuff before!
Sounds like a plan! Thank you! All the best!
@@AwareHouseChef I would be interested in All-Clad D3 vs Hestan triply vs Demeyere!
@@dannyt1722 unfortunately, two our of the three companies would not comment on where their steel was produced or about metal leaching.
@@AwareHouseChef that is unfortunate. It is sad to know that top-end companies won’t publish their source…if they don’t publish it, it’s most likely from China, which in turn affects their reputation. I am surprised that All-Clad don’t use American steel, since they are based in the USA and make their cookware in USA….
@@dannyt1722 I just want to be clear. It's not that they didn't say that they use American steel but, just like Heston, they weren't allowed to disclose it. Most likely because if they disclose it, and they make changes in the future, there will be some kind of legal action against them
So I just purchased 5 3ply Viking stainless steel cookware items (counting lids) shopping at Home Goods, Marshalls and TJ Maxx during the Holidays and grabbed some Anodized All Clad pieces too(8) & spent roughly $400-$550 as I got many items anywhere from 35%-65% off retail.... I've learned long ago buy well made items and take proper care of them and they last long time
Brandani, Italian, thin cast iron that is slick after seasoning. I seasoned with Ghee butter at 400 degrees 3 times. They are now non stick pans. Brandani also makes non stick with no chemicals in the coating. Believe it or not I actually bought 9 pans total some with the non stick coating and the others, including 2 wok's with no coating just the lovely cast iron. Love, love these pans. On top of that they were priced from $14, $18 and the wok's were $25. I bought them in Home Goods. I scoured many stores in my area for as many as I could find so I will never need to buy pans again.
Sounds almost too good to be true! Thank you for the recommendation! I really appreciate it!
Thank you for sharing your lifetime of cooking knowledge. It is well appreciated!
Thank you for your kindness Phyllis! It is well appreciated, as well. All the best!
I prefer cast iron, stainless steal, then glass. I have not been able to afford the quality of cookware I would like; so, I am very grateful for my cast iron. I even bake my bread in cast iron. La Crueset has always been my dream, but I've wondered about the beautiful coating as to whether it has lead in the color. That's also the reason I haven't used a crockpot in decades.
Thank you for reaching out kathleen. From the research that I did on the Le Creuset paints, they have no claims against them that there's Lead. Check out their outlet store. You could save a lot of money there. All the best!
Hello Kathleen, Unfortunately Le Creuset does have lead and Cadmium in their cookware. This is tested by many food fanatics including Natural baby mama, Lead Safe mama, and Tamara.
Only Le Creuset Dune and Palm colored cookware are lead and cadmium free in the interior of their cookware.
Good rules are to avoid bright colors (higher levels of cadmium) and absolutely avoid vintage. In the past, Le Creuset used a ton of cadmium to mine the materials for their cookware, which cause cadmium contamination in their cookware. Nowadays it is more safe with stricter guidelines.
@@AwareHouseChef Hello Kathleen, Unfortunately Le Creuset does have lead and Cadmium in their cookware. This is tested by many food fanatics including Natural baby mama, Lead Safe mama, and Tamara.
Only Le Creuset Dune and Palm colored cookware are lead and cadmium free in the interior of their cookware.
Good rules are to avoid bright colors (higher levels of cadmium) and absolutely avoid vintage. In the past, Le Creuset used a ton of cadmium to mine the materials for their cookware, which cause cadmium contamination in their cookware. Nowadays it is more safe with stricter guidelines.
Forgot to mention that Costco sells Le Creuset Dutch oven for $199 right now.
Also try to avoid eBay and Amazon when buying Le Creuset. There is a lot of fake Le Creuset out there. If it’s too good to be true, it probably is.
P.S Le Creuset outlet stores are only physical. Online Le Creuset outlet stores are most of the time fakes.
@@dannyt1722 from what I researched, lead and cadmium where found in older colors on the exterior of their pans in older cookware. I believe this was addressed.
My favorite pans are my Granny's cast iron, from Lodge, stamped with Grandpa's name. They came to me well seasoned, and in them I cook everything. My favorite part of the set is the bacon press. It has a wood handle. Quite sadly for me, my son has taken over my bacon press and my dutch oven. But, he makes incredible squirrel. It started when he was in high school, and he just got his driver's permit. He discovered the dutch oven and the bacon press left in the fire pit during class cooked his lunch perfectly. I used to get them back at the end of the day, but he doesn't live with me now.
My daughter has laid claim on my 12" saute pan, because she can make excellent risotto in it. I'm waiting until her daughter learns to cook, and her uncle looses his bacon press and squirrel pot, and her mom looses her risotto pan. At that point, I'll be forced to give up my coffee pot, I'm sure.
I've used other pans, but they are not the same. My mom has a set of stainless steel, and I hate them. They make a terrible mess when you sear meat, and burnt tomato requires boiling water in it. Her newer Lodge pans do not work as well as her mom's, but they still take a good patina of lard. You just can't make omelettes in them.
Thank you for reviewing these pans. A lot of the stuff you can buy can be very bad for your health, and when you must economize, people buy stuff which can leech dangerous metals. Acid based foods like tomatoes and lemon can be the worst, because you really can get aluminum and nickel and more from the pan into your food. My all around best solution would be to buy Lodge, at the end of the summer, when it's on sale. And, you really need only three- a 12" saute pan, a 7 quart dutch oven, and a 3 quart saucepan. The only other expense is a pound of lard, or tallow for seasoning. I keep the cast iron seasoned by rinsing and then sticking it back on the burner or in the oven to dry completely. I've been told you can use coconut oil, but that can be an allergen, and if you ever cook for someone else, that could be bad.
Thank you for sharing Lydia. Get the bacon press back!😂
I had my bacon press walk away from a Sunday brunch years ago. Very coveted item! Very useful. I found a pretender online and bought it. Not quite as good at first. Better than using cans of tomatoes on a spatula though.
@@rosezingleman5007 They don't make them like they used to! It's sadly true that our 1979 truck operates better than the newfangled 2013 from the same manufacturer, which burns through a half gallon of oil a week. Obviously, the technology is there. I keep looking at second hand stores and yard sales, but the good ones are hard to find. A brick wrapped in tin foil works, but you have to leave it in the oven before using it, and you have to protect your hands.
@@lydialady5275 They can make it better….except they would make less money that way. For example, refrigerator nowadays are built to break within 6-10 years so you would buy a new one. Whereas I have a refrigerator from the 60s and it’s still running strong.
@@dannyt1722 It's greed, plain and simple. Rather than stand behind their good work, they would rather sell my mom an $800 washing machine, which has as a design feature planned obsolescence. They know her resolve to never buy another will last exactly 29 seconds once the old one gives up. And, they know it costs more to fix it than to buy new. It's ridiculous. Which is why I used duck tape to secure my muffler onto the rusted frame of my truck. The dealership refused to fix it because it "no longer met minimum safety specs". I drove off the lot, and a new van, bigger than my truck, used my tailgate to stop at the light. He lost a headlight, the fender cracked and dropped, and the radiator was broken. My son brought the wrecker, thinking I just broke down. I drove away without a scratch on the peeling paint, and the van had to be taken out to the junk yard. Absolutely stupid, that's my opinion.
There is more than one grade of cast iron. Depends on the grade and density and intended use and hardness.
There is black, green , grey and blue. Cast iron. Some cut easily, some warp all have various properties that are usefull. Some will be just the name you pay for o the item.
I am not a manufacturer but have been an engineer and work with cast iron and other materials too.
Thanks for sharing
When buying an enameled Dutch Oven take into consideration the size of your sink and your kitchen. The sink park is obvious but as someone who owns a 7qt your living area will get very hot if not used on cool days.
Good tip!
I have a 4 quart, pocelin coated Lodge Dutch oven ... paid $45 ... excellent ... easy to clean ... versatile ... about 1/3:the cost of Le Crouset ... yes, it's heavy (18 lbs w/o the lid) but I appreciate a good workout....
Love it! Cheers!
🍁🇨🇦As a Canadian fan I found your presentation informative, truthful and unbiased. You deliver an honest opinion on what is best. And, I must say at your own expense. I have a creuset and a stainless steel pan and will consider getting another one you found to be special. I certainly value your assessments and will forward the information to friends and family. I have also hit the subscribe button. Much respect chef.👍
Thank you for the kind encouragement André! Welcome! Feel free to suggest future video topics. All the best!
Watched video twice. Very very informative thanks
My pleasure thank you for the kind encouragement. All the best!
My daily go to is Lodge cast iron. If you take care of it properly you have a great pan forever.
Truly does! Cheers!
I've had a Le Creuset set since the 80's my favorite and most used, the 6 qt Dutch Oven. I also have a couple Kuhn Rikon steel pans. After watching your video, I'm really wanting that Heston! I've never used a ceramic but would like to learn how. At 60, health is my #1 concern. Can you recommend a high quality wok for stir frying? Thank you,
Mark in Seattle
Thank you Mark! Believe it or not, the carbon steel woks, are the least expensive! It depends on what you're looking for. Le creuset does make a wok. I have one! It's to my right in the video. The red one on the shelf. All the best!
Here is the ultimate guide to wok. It will tell you everything you need to know from a Chinese Chef.
thewoksoflife.com/wok-guide/
Personally I prefer Carbon steel wok. An interesting new development in carbon steel would be nitriding super heat treatment that makes the pan rust and acidic resistant.
An important not if you are going to use Carbon steel. You should super heat your cookware to remove all impurities and wax. It will also make it turn blue. A lot of Asian cooks do this to get a better carbon steel, that is safer and also makes the season last alot longer.
I would be careful with vintage Le Creuset. It has been shown that alot of vintage Le Creuset contains high amount of Lead and chromium.
Sorry when I said chromium, I meant cadmium
Thank you for your indepth information. I've been looking into getting new pots and pans my Tfal is flaking off..tired of having to rebuy every few years. Also looking for something more healthy to cook with.
My pleasure! All the best.
I saw a lot of comments on vintage Le Creuset cookware. You have to be careful with vintage Le Creuset, because there were found by multiple reputable reviewers to contain high levels of Cadmium and lead. Especially the more colorful ones. In the past, Le Creuset used a lot of Cadmium to mine for their materials, which caused contamination into their cookware. Also vintage cookware follow a less strict or sometimes no guidelines on lead and cadmium safety levels.
Lead Safe Mama found even their more recent pans had lead. Staub claims no lead or cadmium.
What I like the most is de buyer and demeyere pans, those are my favorites
I wish they would have responded to my phone calls and emails. I would have loved to have reviewed them as well. All the best!
I'm building my Demeyere Atlantis set, it's fantastic stuff.
I love Demeyere! They are in my opinion the best SS cookware. They perform super well, easy to clean (thanks to silvinoix treatment) and extremely even heat. I don’t have a Hestan, but they seems like a very promising cookware. Their Nanobond layer seems to outperform the silvinoix layer. However it is triply compare to demeyere 7ply, which gives it superb even heat. But the Hestan triply heats up a lot faster than any of demeyere cookware.
@@ericburgos I don’t know if you know it already, but just in case…Demeyere silver7, proline and Atlantic’s are the same.
I'm a big fan of Demeyere too, the Atlantis Proline lines especially. Heavy, yes, but well worth it IMHO. Even heating and the best browning I've ever achieved, including with cast iron.
I’m glad to see your video because after 57 years married I got obsessed with buying another set of a nice cooking pans. I’ve been cooking with my old pots and I’m looking for a change. I take very good care of my pots and that’s why they lasted so long.
There are so many brands out there that one gets confused but your video was very educational and practical to make a wise decision especially concerning healthy wise ones. Thank you for your concerns.
Super-kind of you Carmen. I really appreciate you reaching out and it was my pleasure to help. All the best!
You're correct that the word Saute basically means "Jump" in French. However, in definition of cooking, it basically means to make your sauce jump back on to whatever it is you are cooking.
One thing I notice about the French is how animated their expressions are. Really adds another dimension to language. Cheers!
P.S sorry in advance my comments are long, hence I broke it up into many different comments.
For healthy cookware I prefer carbon steel, cast iron and stainless steel. Not only are they the least toxic, but also the most durable cookware. More importantly carbon steel and cast iron have been used in human history for thousands of years.
In regards to other cookware, such as enamel cast iron. I am more skeptical of it. Even Le Creuset have been reported and shown to contain high levels of Lead and Cadium in their more colorful cookware. While Vintage Le Creuset (red in color) has been reported to contain an insane high level of Cadmium. This is due to the fact that in the past Le Creuset used a lot of Cadmium to mine for their materials, which caused a massive pollution of cadmium into their cookware (according to many reviewers including LeadSafeMama).
However more recent Le Creuset cookware (2012 or newer) have been shown to contain safer amount of Lead and Cadmium. Certain colors such as Dune and Palm have the least amount of interior Lead and Cadmium. This info came from Natural Baby Mama, Ireadlabelsforyou Irina, LeadSafemama, and Tamara.
That being said I rather have nickel leach into my food than lead or cadmium.
Wayfair has the Hestan 10 piece nanobond set on sale for 1700 right now. Still expensive, but overall cheaper than the $400 for one pan.
And it has the stockpot you mentioned wanting. 🙂
Still quite a bit of money. Make sure that you need all of those components. All the best!
Thank you for the work you have done.
And sharing your Experiences.
My pleasure and thank you for your kindness!
I love how informative and not preachy your videos are and this one is another fine example of it. I've watched your Demeyere (Atlantis) review video and would love to know if you prefer it over Hestan NanoBond?
@@3Adraiathank you so much. After using them both for an extended period of time. I am in love with Demeyere. If I had a serious allergy to nickel I would avoid all stainless. Since I do not. I would recommend the Demeyere over the Heston. All the best!
@@AwareHouseChef Thank you so much for sharing that.
This is one of my favorite videos. I just got my email that my Hestan Titanium Dutch Oven will be here Monday; I am so excited
Ooh! Can wait to hear all about it. Use it like stainless. Heat it up a little before you add oil etc. Use it in good health!
Stainless steel cookware, I love demeyere silver7/Atlantis (it’s a holy grail), but very heavy. For carbon steel, I actually prefer Korean or Chinese made Wok (14 inch or larger). For those who prefer made in USA, Joyce Chen is a U.S sourced and made in USA. It’s largely sold on Amazon.
Sorry have to correct myself here. Joyce Chen is no longer sourced from the USA, but mainly from China and other Asian country. Made-In has a Carbon steel wok for about $100, it’s made in France.
When it comes to cs, I have the "de buyer" mineral B pro skillets but I do NOT use them on induction because of a huge difference in temperature throughout the surface. Also if your skillet is thinner you risk warping it permanently because it heats up too fast. Careful with seasoning in the oven if the handle is treated. When it comes to enameled cast iron have both le creuset and staub...prefer the staub .
I'm curious. Why do you prefer the Staub?
@@AwareHouseChefI feel food sticks less to the bottom although it is rougher than the le creuset; the fact that it is black on the inside-some say- makes it difficult to see when meat is brown, I did not noticed that. As far as the spikes on the lid ...I do not know how to test that.
@@mmarcus62 I do own one Staub pan as well. I haven't broken it in yet. Thank you so much for sharing!
@@AwareHouseChef I have the 4 q dutch oven, if you come up with a way to test the lid spikes, let me know. Staub vs. le creuset is like Mercedes and BMW-high end and "similar" but personal preference and since both have "equivalent" models.
@@mmarcus62 sorry. "Lid spikes?" Not sure what you mean
I like my vintage Corning VISION ware collection. No metallurgical issues oven, microwave, gas and electric stove and oven safe. It won't do induction but since induction needs the burner surface to be as big as the bottom of the pan to prevent uneven heating that leads to cooking problems and warped pans, I've decided against using it. It also effects electronics so I am concerned about other magnetic field issues that may not have been discovered yet. I have glass top electric and propane gas stove tops and ovens, so the VISION goes exclusively on the glass tops, and I also have stainless (All-Clad) and cast iron (Lodge) for the gas stove tops. I've considered getting some enameled cast iron, but I don't want to deal with the cheaper brands that often have rougher and/or blemished coatings inside so LeCruset would be my choice. Sadly, I can't justify the cost unless I can find some used, but that's unlikely too. I will never get a non-stick coated pan and have yet to trust the new age ceramic coated surfaces simply because I don't know the technology behind it and would like to validate that it is indeed a ceramic and not a manufactured process being marketed as a ceramic because of its qualities. Spending $100+ on a single piece of cookware is not something that I'm willing to do at the age of 60. If I were younger and would get more use out of it, then I would buy complete sets of high-end stainless and enamel cookware.
Good reasoning, good cookware in your arsenal. Cheers!
Really enjoyed your video. One thing I'll say about Lodge Cast Iron is that their pans are not smooth. That makes all the difference in the world.
Thank you ! It creates a unique texture. Cheers!
This video was very informative for understanding what healthy cookware is.
Thank you! Appreciate you reaching out! All the best!
Thanks I was looking to buy a set I was leaning towards made in and hexclad
Very happy with made-in excellent stuff. Thanks for reaching out! All the best.
Hi George, thank you for sharing your wisdom and knowledge on cookware.
I am adopting a minimalist lifestyle, and I don't have a dishwasher and kitchen sink size is typical (not deep, average width), so I am probably wouldn't want to clean large pans and pots.
Would you recommend just getting a Lodge cast iron that'll fulfill everyday cooking needs?
Thanks in advance!
Hi Jason, thank you for the kindness. I had to think about this question for a while and if I had only one piece of cookware in my cabinet, the only one I could not live without is my Le Creuset Pro nonstick. It has never actually entered my cabinet. The last one I had lasted for ten years of everyday use. If you are are careful with it it will give you years of safe use. amzn.to/3OtWefK The reason why I am steering you away from cast iron is because you will not be able to use it for acidic food without having to re-season it often. That can become a lot of work. If you are trying to stay away from non-stick, go with porcelain coated cast iron, like Staub or Le Creuset. A bit more difficult to keep clean but, again, versatile and will last for a very long time. Hope this helps!
I just heard on a different channel that the Maid-in is not that great....geez...I have Calphalon for years....No problem with them. I use the proper utensils so I won't damage them.
Cast Iron. As a Mechanical Designer I think I may have a idea for you to ponder. Lodge is a established company and the machines and technology has been paid for. A new company has to make back they're investment. On a personal question. What pan makes the best Kraft mac and cheese 😜
Chef after over a month of researching pots and pans, you have convinced me to make my first and hopefully last stainless steel set a Demeyere. I wanted to ask you if there were any promotions or events to look out for so as to get the best possible deal as they are fairly pricey. I understand I'm paying for superior quality but I don't want that to prevent me from finding the best deal for what I want. Thank you for your time and effort!
Thank you for reaching out to me and for the encouragement! I am thrilled to be of help. Absolutely keep looking for a good deal! Cheers!
Heritage Steele also made in the USA. Titanium strengthened stainless steel.
Very nicely explained - thanks for posting this video
My pleasure! Thank you!
Been waiting 2 weeks for this video 😂l Thank you so much for this video!!! (P.S haven’t finish the video yet, putting this into “to-do” list)
Thanks Danny! My pleasure! Glad to be of service. Let me know what you think. Cheers!
Salad Master is my set of Cookware!!!
I like your criteria: healthy or safe and minimalistic
Thank you!
Loving the care and research that went into this; goes straight into my Favorites list and notes added to my journal.
Q: Concerning stainless steel pans:
I've been using no-name stainless steel pans for decades, and I actually season them. Seriously; I very rarely use soap on them, I usually just wipe them with a paper towel then re-'smoke' the oil on them, occasionally soak in hot water and scour with a metal scouring pad before re-seasoning. They stay nonstick for nice lengths of time, scouring and re-seasoning as soon as a food sticks.
Would this process subject me to cobalt and nickel, or would the seasoning seal those elements enough from my food to be more than sufficient?
The seasoning is enough for me to fry eggs and cook grilled cheese sandwiches with the foods easily sliding in the pan; I have to assume the food never makes actual contact with the pan's metal, only the hardened oil on its surface.
Thank you for your kindness and for sharing. Seasoning will not stop leaching but the good news is that it will typically only happen with acid foods like sauces for very long periods of time. Like cooking sauces. If you use it for searing or stir frying, you should be fine
I like Demeyere Atlantis pots and pans. They are 7 ply stainless. One of my favorite features about them besides their superb overall quality is the Welded handles. They don't have a bolt head on the inside of the pan to collect gunk that you will NEVER completely clean out. They make a Non-stick version also but I usually end up using the regular stainless steel model. Also what you pay for in the higher end Cast Iron pans is the interior finish. Lodge Pans are quite rough on the inside and can take a lot longer to polish out and season. The right sander and a lot of elbow grease can fix this on a lodge or you can spend a lot more money and get one that's smoother from the start. If you can afford a Smitty or two they are better pans but they certainly are not 8 times better than Lodge! If you have a budget buy Lodge (and sandpaper?). If you can splurge some of the nicer Cast Iron Pans are a cheaper luxury item than watches, jewelry etc.......
Not Cookware but of all the Cooking related Items I've purchased in the last decade by far my Annova Precision Oven. Too many capabilities to go over here but basically it's a Computer Controlled (I use an I-Phone) Sous-Vide, Steam, Air-Fryer, Oven for around $600. Not cheap but check it out, maybe do a podcast on it. It can make Crusty breads etc that would otherwise require a 5K plus oven................
What About Cooper Pan??
The only pans i've got are cast iron, alot of them, and 2 swiss diamond pans.
My Hestan nano bond pan pitted after leaving it dirty for a week. I only cooked chicken with butter and herbs. I've abused my AllClad far worse and for several years, no pitting. No scratches.
Wow that’s bizarre. Did you take advantage of the warranty? You should. I use their cleaner and so far I have no issues. Sorry to hear that.
Thanks again for the review 🙏! I need to save up money and wait for a good sale to buy a Hestan Nanobond sauté pan
I am already sold on the costco cook ware in the previous program .
I know this is an old video but you should look at heritage steel made in Tennessee
Will do! Thanks!
Very informative video. I think it would be great to get your take on Calphalon, All-Clad, and Cuisinart. Especially in regard to the leaching of metals. Are they just hype. We have a mish-mash of different brands and makes of pots and pans in our kitchen. I have often lamented that with the number of kitchenware products that we have in our kitchen (and garage), we could cater to the cast of "Spartacus!'
That’s funny! I did a side-by-side comparison way back comparing Al-clad to Kirkland. Quite a few cookware videos. None with calphalon and Cuisinart. Kind of inferior quality and craftsmanship. All the best!
great review.I own Made in stainless steel skillet and love it
Seriously an excellent company. So refreshing! All the best Irvine!
I love great pots and pans❣️
I have the stainless steels from Ulta and Townecraft companies.
Interesting . Cheers!
I'm unusual. I've bought several stainless steel pots and pans from Goodwill. So far I've gotten 2 Cuisinart different size skillets, a Belgique stainless steel small stock pot,a Health raft SS skillet and a bakers and chefs SS skillet. They are awesome. I also known a Cuisinart 1 quart SS saucepan that I bought at target. Every time I go to Goodwill I check out the pots and pans.
Do you believe in "seasoning" stainless steel pans?
I have done it. It was in my video on cleaning stainless. It makes it yellow. I think the more you use it, the more it becomes naturally non-stick. All the best!
Superb info as always!! Thank you Chef. The all clad copper core set is the one we use. I'm hoping to investigate further on the amount of cobalt and nickel leeching in to acidic foods, like tomato-based stews that require longer amount for of cooking time, in all clad pots. What do you think about glass-coated cast iron, like Bodum's wok? Heavy due to it being cast iron, no need to season, but now worried about acidic food reacting with glass coated surfaces. Thank you again!!
Thank you Rohit! I've never heard of glass coated. The only thing I'm familiar with is porcelain. But glass is inert and safe. Unfortunately, even though all clad is safe to some degree. They were unable to tell me where they source their metal from. Let me know what happens when you research it!
Hi Rohit I took a look at all the Bodum’s wok. There is no glass coated cookware. There is however porcelain, ceramic and enamel coated cast iron. The method to produce glass is similar to ceramic and enamel. Thus, there may have been a mistranslation somewhere, when it says “glass-coated”. In technicality, glass is a type of ceramic, but at the same time it doesn’t function like ceramic.
Don’t get a enamel-coated wok. Wok are meant to be cooked at very high temperature. You will risk destroying, exploding and popcorning the enamel layer.
Instead take a look at carbon steel wok, very safe and have been used by humans for thousands of years, with no major health concerns for most people.
If you want a carbon steel/cast iron that doesn’t react with acidic food. Take a look at NITRIDING carbon steel and cast iron. It is a promising cookware.The nitriding layer protects against rust and acidic food. Also remember to super heat your carbon steel cookware to remove wax, impurities and all that black goo (it’s an Asian thing). Plus it turns your carbon steel blue.
Ultimate wok guide
thewoksoflife.com/wok-guide/
Some danger with any glass, enamel and ceramic cookware is the amount of cadmium and lead in the cookware. Both of these heavy metal is very poisonous to the human body. Even Le Creuset has Cadmium and lead in the enamel-cast iron. Certain colors and years have an insane level of Cadium and lead.
Personally I would rather have nickel leaching into my food then lead or cadmium.
The most reputable NITRIDING carbon steel rn that I know of is brandani (can be found at your local TJMaxx, home goods or Marshall). Nitriding cookware was actually introduced by a USA local company that went bankrupt. Traditional Nitriding is used to make cast iron tougher, more rust and acidic resistant. This is largely used in automotive and robotics industry.
@@dannyt1722 Thanks Danny. Didn't know about the lead and cadmium in enamel coated cookware. While the Bodium isn't truly enamel coated cast iron (like the Le Cruset), I believe it's 'glass-blasted' in microscopic amounts that adhere onto the surface of the cast iron (what the packaging says, which could easily be marketing ploy). Regardless, the light weight and the heat responsiveness of Carbon Steel cannot be matched - and to your point, maybe needs to be considered. Thank you for the insight.
@@dannyt1722 Did a few searches, and looks like it's nitrogen hardened (with other metals I presume), which should not react with acidic food, and prevents rusting. Certainly looks promising - need to spend some time for further research. Thank you for the suggestions.
Ahhh. . . here's your carbon steel pan reviews, I believe I own 7: (3) Padermo: World Cuisine Black Steels, (2) Johnson-Roses (light cheapie that do the job, American Metalcraft (heavy as a Matfer) and a Vollrath (like a wok with a small bottom .... great for omelets).
I like the made-in a lot. All the best!
I still have my greenpan stock pot, and a small saucepan. I got rid of all the frying pans. They were definitely not non stick! I did not like them. The stock pot works great though.
GREAT video !!!! More USEFUL information in one video ! Thank You
so very much for it !
My pleasure thank you!
When you say the more carbonization they get the more nonstick they become, I think you mean polymerisation. It's oil that makes the pans nonstick. Carbonization is burnt on bits of fiber and sugars from food.
Yes. Badly worded
Some Le Creuset are manufactured in China, like their enamled stainless steel pots I've heard can leech stuff into your food. The Hestan is beautiful and seems to be the single healthiest cookware on the market, but damn I really really wish they sold a 12qt. 8qt is just too small to spend 400$ and be limited to such a small pot.
I know. They are working on a larger line for chefs. In the meantime, made-in has released a larger Chefline. Thanks for sharing! Cheers!
@@AwareHouseChef No kidding? That's amazing news! Thank you for sharing that. I'll just buy the Made In for now, and maybe by the time they release the larger option I'll have won the lottery to afford it. 🤭 Cheers, and thanks for the response!
@@imover9999 my pleasure!!
Thank you I learned a lot from your video. I have a couple of the LaCruset and the Made In. love them both. Interested in the green pan after watching and the pan you are giving away. Will also be looking into Heston Nanobond Titanium. Thank you for the information.
Thanks Bill! I appreciate that you reached out. It sounds like you have a nice collection of cookware as well . All the best!
No Demeyere or Falk? Those are by far the top of the food chain! Hestan is light because it is engineered by a marketing department that knows Williams Sonoma housewives don’t like heavy cookware. But the flip side is that, like carbon steel, they do not cook evenly. So if you want the DISADVANTAGES of carbon steel without the advantages, then Hestan is the one for you!
It would be quite impossible to review everything all at once. Kindly look at my channel to see my review of Demere, which happens to be excellent. Probably my favorite brand of stainless all the best!
Great video I too have been looking for some good pots and pans giving me alot to think about. When going out there and getting them. Thank you for this video.
My pleasure! Thank you for the kindness. Cheers!
Thank you for this video. I am looking to purchase a new skillet and have a friend who loves to cook and starting his first kitchen so I forwarded this video for him to know how to invest in quality cookware. Bibby
Thank you! It’s my pleasure. I appreciate you Bibby. All the best!
Have you tried Solidteknics Nöni stainless steel pans? Apparently they are made in Australia from ferritic, non-nickel stainless steel sourced from Germany. Been debating for months between those, Demeyere, and Hestan to replace our cheap, worn out cookware. Just want something safe that will last the rest of my life!
Anyway, thank you so much for all the informative and helpful videos!
Thank you let me see what I can find out about the product. All the best
Thank you for the video. It was very informative and fun to watch. Now I know which one to buy after I save up :)
My pleasure and thank you for your kindness. Please let me know how you chose your cookware. Cheers !
I'm going to save this video.
İt's really useful.
Thank you!
Thank you Maria! Cheers!
My Lodge 10" iron fry pan is well seasoned and is my go-to for most cooking. However, still looking for a healthy non-stick that doesn't shed toxins into my food.
Thank you for sharing that Hugh! Let me know what you wind up purchasing. All the best!
@@AwareHouseChef based on your review, will take a serious look at Le Creuset.
@@hughmura6676 be careful with Le Creuset it can have high levels of cadmium and lead in their cookware. Avoid vintage and bright colorful ones. Dune and palm Le Creuset are the only ones with low to no levels of lead and cadmium in the interior of their cookware.
@@hughmura6676 Occasionally Costco also sells Le Creuset for a steal @ $199 for Dutch oven. They are actually on sale rn!
Side note, in terms of functionality staub enamel Dutch oven is better than Le Creuset. Just not as pretty or as hyped as Le Creuset.
P.S there is a lot of fake Le Creuset out there so be careful! Make sure you know how to identify one. If it is too cheap, it is probably too good to be true.
Better yet just buy it from reputable source, like Costco, William Sonoma and Sur La Table.
Your link for the Thermapen doesn't take you to the same product in your video. It takes you to an AB limited edition. They do still sell the one in your video.
Thanks for letting me know!
Great video Chef. I’ve had a lot of problems with metal sensitivity, I have hemochromatosis in my family so that’s a big deal, I hate the idea of PUFOS in my pans (and body) and I kept seeing what looked like non-stick pans on good cooking channels and thought What The Heck? Thanks for clearing this up.
I’ve got some ancient Dansk porcelain on steel pots, a couple no-name porcelain on cast iron, a couple Kirkland fake Le Cruesets. Hubby keeps a regular Lodge cast iron for steaks but i discourage him from using it because of the ferritin issues. Really wanting the Green Pan!
Sorry to hear about your hemochromatosis Rose. It is important to make a conscious effort to select the proper cookware. I would imagine that the Dansk porcelain is just as good. I would be a little cautious about the knock off porcelain coated enamel. There are rumors online that the paint is toxic in some colors. All the best!
Costco does occasionally sell brand new real Le Creuset Dutch oven for $199. As a matter of fact, Costco is selling them right now!
I would avoid porcelain and enamel, especially brand less ones, because they can contain very high levels of lead and cadmium. Even Le Creuset contains lead and cadmium (with the exception of dune and palm color which is free of heavy metals in the interior).
Hmmmm….ceramic cookware is probably one of the best choice for you. However ceramic coated cookware tend to last for only a year or so. While pure ceramic cookware I can be very fragile.
Like Chef George already said, Xtrema is one of the best and most healthy ceramic cookware out there.
Other promising cookware would be glass by vision (very inert but fragile to sudden temperature change and can “explode”), Nitriding Carbon steel that is super heated (thewoksoflife.com/wok-guide/), Dune or palm color Le Creuset Dutch oven.
I am sending this to everyone that buys me gifts. All one of them.
Hope you have some generous friends!! All the best Elizabeth!
Next video please talk about knife types,uses, Japanese vs western knife's pros/cons. Knifes for home cooks vs pro chef recommendation, Chief knife vs santoku, carbon steel vs stainless steel rusting,strength, chipping etc. Thanks.
Thanks for the suggestion!
Love your stuff, your audio is great, your b-roll is fantastic, looks like you have an absolute workhorse of a camera for a-roll, it's a little washed out which indicates to me that it probably has a nice wide dynamic range. It'd be a huge boost to the quality of your videos to try and color grade your a-roll to match the profile of your b-roll. It's a bit dim and a bit dull, so when you cut to b-roll it's a little jarring and you feel like you have to squint when it's flipped back to a-roll. Find a color profile for the camera you use so make it feel more natural and cohesive and your videos will immediately be viewed as semi-professional, because literally everything else is phenomenal. Slightly softer key lighting and a bit of top lighting or something might compliment your camera and make your grade easier and more effective as well. Great videos, very useful, very well put together and composed. Everything from the editing to the camerawork and audio to the set design etc. is awesome.
Hey man! Thank you so much! I love the comments! My b-rollcamera is a Sony a 7SIIi and my studio cameras are Pocket 6ks. I still have such a hard time color grading those two cameras. I’m getting better at it though. Take a look at my later videos. I’m getting closer. Very challenging. I’m using Lumetri color in premiere . I really appreciate the advice. All the best and thank you!
@@AwareHouseChef Oh wow my bad, I didn't look at the date! Really great progress, keep it up!
I always thought porcelain leaches lead...especially red porcelain
Some colors with some companies are problematic. On the best of my knowledge Le creuset does not leach lead
For seasoning CI and CS pans, I haven't found anything that gives a smooth, hard surface as nice as flaxseed oil. 2-3 rounds on a brand new pan, and I have a coating that will last quite some time.
Interesting. Thank you for that!
@@AwareHouseChef Don't want to clog up your feed with needless links, but here's basically what I use nowadays when I strip/renew a piece of CI - www.instructables.com/Best-Way-to-Season-Cast-Iron-Pans-Flax-Seed-Oil/ The key is LIGHT oil. As in I wipe it all down with flax oil, then I take a towel (or paper coffee filter for no lint) and try to wipe the oil off. Impossible, of course, but the goal is a THIN sheen of oil. I also make mine outside in my Kamado Joe grill so the house doesn't smell of smoking oil (flax smells more than other oils).
I also recently did an experiment with a CI skillet I was re-finishing... I took my power grinder to the bottom, started with 80 grit then finished up with 240 grit, and made a very smooth bottom, similar in feel to SS. Baked on the flax oil three times as above, and now I have a smooth-bottom skillet that rivals a new non-stick skillet for cooking perfect over easy eggs!
Thanks for all your videos, I have thoroughly enjoyed watching some of them.
Very informative. I do have one question. Years and I mean years ago my father purchase town raft stainless steel pans . I still have some of them which I use a lot . I would like to know your intake on this product if any . Thank you
Thank you Janice. I wish o could be of further assistance but I am unfamiliar with that brand. Thank you for reaching out and all the best.