Is this $100 Nonstick Pan Really the Best? - The Kitchen Gadget Test Show
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- Опубліковано 12 сер 2019
- On today's episode of The Kitchen Gadget Test Show, chef Esther Choi is testing three popular nonstick pans at different price ranges.
Check out the gadgets:
T-Fal Nonstick Fry Pan, 10.25-Inch ►► amzn.to/2Z1m2VF
Calphalon Classic Nonstick 10-Inch Fry Pan with Cover ►► amzn.to/33ra23f
All-Clad Stainless Nonstick 9-Inch Egg Perfect Pan ►► amzn.to/33y8Vij
See all the kitchen gadgets reviewed by Eater ►► bit.ly/kitchengadgetguide. (We may earn a commission if you purchase.)
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The biggest factor in non-stick pans is how long it stays non-stick. A new cheap pan might work just as good but how good is it in 3 months of regular use.
Austin Woodruff Exactly. After a few months, cheap non-stick pans fail to be non-stick
I will say my t-fal is still great after almost 2 years
All non stick will fail over time. Tefal you can replace 4 x more often for the same money.
yea exexlay and she for cot to tel the 100 dolar nonstick is strong like you can hit the ground whit it i have the tafel its working like a champ but yea i can band it whit just me hands
Still with T-Fal it still is a decently good pan that lasts quite a long time and is really cheap. Honestly there really isn't too much of a difference between any of the non-stick pans as long as you stick to the name brand ones.
burns the fish.... blames the pan 😂
what would Gordon say??
@@DarkenedSilhouette ITS RAWWWW 🤣🤣
it looks like gandhi's flipflops
Gordon: IT'S FOOOOOCKIN BUURRRRRNNNNNNNED YOUU DONKEEEYYY
I kinow whar Gordon would say, GET OUT!
Got that All-Clad for $26 at Marshalls! WIN!
Me too, but I never use it for eggs......
Nothing like cooking with All Clad IMO... The range and fat has as much to do with the outcome as the pan.
Its the ha1 version probably but still a win
@W N If your interested in grabbing one I think Drop has them on sale often and I got a set of all clad nonsticks, 12 and 8 inch, for $75 at sur la table during the holidays
I got the 8" and 10" for $25 at macys with a rebate :).
Homeandcooksales.com is selling the 12" WITH lid for $40 ish both the B1 and H1
should have used a thermometer to measure the temp of each pan for consistency...
"Seems like the Calphalon heated up faster!"
*puts eggs in and they stick*
*shocked pikachu face*
Something tells me she should have let the pan heat up for a longer time instead of jumping the gun. Eggs like to stick to cold pans.
Yeah, you can buy a decent IR gun for $25 at Menards. But non-science people don't even think of measuring anything. This is only a half-step above a valley girl review.
@@keisreeman You don't want to use an IR gun though, unless you're only using it for cast iron and non-stick. On reflective surfaces like stainless, it will not read a correct temp.
That's exactly what I just said She didn't take the temperature nor does she time it. She had her mind set on cheapness. Bias attitude from the start. And any good professional chef knows you have to pay for quality screw the cheapness.
I have had that same T-Fal pan for almost 10 years. Eggs everyday and still no problems with sticking. Americas Test Kitchen recommended it way back then too.
I have a full Calphalon set and I literally have no idea how you burned those things so badly, they’re literally the best pots and pans Ive ever had
Obviously you've never had a really good clad pan, Demeyere, all-clad, etc. it really is a huge step up.
She didn't season the pan at the start, she should have put a tiny amount of oil (literally 1 or 2 drops) on at the start and wiped it around and then she would have had no problems for all the tests. When they are new you wash them then add a tiny amount of oil and they work great every time.
For some models Calphalon has a "Slide" and "Sear" variant. Slide is more appropriate for the typical non-stick tasks like you tested here, whereas Sear is more for the high heat tasks like the salmon (provides good browning and even heating) and is a pretty good general use pan if you don't want to worry about cleanup. I'm wondering if you got a "Sear" Calphalon, or if that's just their best application even when they don't make a distinction. It also would be helpful if you discussed whether they are oven safe - the Calphalon's usually are. To be clear I've used a bunch of Calphalon pans but I'm not particularly attached to them.
No, classic line doesn't have the sear function. It is only available in their best lines (Signature, Elite, Premier maybe).
Oh found the company employee comment go Away bot
I was thinking about the same thing too. I was shocked about the result on Claphalon. I have been cooking with some Calphalon Elite pans for 3 years. I assume this is the high end branch of this brand.Everything works very well since I don't do non-oiled fried dishes. I forgot to turn off the gas stove after cooking for twice and left those pans on stove for 1-2 hrs. I found some white powdery residue on the bottom of the pans, except than that, everything works still well so far. I guess Claphalon is good for high heat cooking, ok for dish washers?
The heat settings were different when you did the salmon. Turned up high for the Tefal , lower for the Calphalon and high again for the All-Clad. Look at the red heat setting indicator in the overhead shot when she places the salmon in each pan at 6:12 then 6:32 and finally at 6:54.
She did it at a lower heat since the caphalon was much thinner, making it heat up faster
I had a t-fal pan that I hated because the center of the pan was slightly raised. When I added oil, it always pooled to the sides
Okay. I need to buy cheapest one and the most expensive one for making eggs and pancakes, then the second one for frying fish. Talk about saving money! 😂
Great test! I have a hypothesis: I think the reason why the Calphalon performed so well searing the fish is that it actually got stuck. While in a non-stick pan it could happen that small tensions in the fish could pull some parts of it up, the fact that there was sticking going on in the Calphalon prevents it from happening and gives a more homogeneous searing. That is the reason why you use grease while searing a steak, in order to fill up the empty spaces between the pan and the piece of meat.
Great hypothesis. Fish skin tends to buckle under heat, which is why it's important to press down on it when searing with oil. With the oil-less Caphalon, the fish skin stuck and was unable to buckle, until it seared enough to release on its own.
I alway's prefer Tefal myself I have used them for years.... *NO PROBLEM* ...👍👍
Me too
my boyfriend's roommate has a tefal! they're wonderful lol
Me too!!
It’s T-Fal ....
Or Tefal?
My copper skillet is the best nonstick skillet I've had and was.only 16 bucks and had it for well over a year and use it daily
Needed this now. So thank you so much. Great job all the thing I need to know when in store choosing new device.
Thank you!! Looking to buy pans and this was super helpful!
I own the Tefal titanium, it costs about 25$ and is lasting for 6 months and still going on.
there's a bit non stick degradation over time but it's not noticeable. the only annoying thing I'd say is that it has a weird hot spot where everything cooks faster on this spot than the other.
Thank you for this honest review!! I need a new non stick pan and will try a TFal.
I got the new Tfal Heat Mastery pan with blue sapphire technology for $15 from Amazon and I love it! Best pan I've ever owned and that includes my Granitestone nonstick pan that is a step above regular nonstick pans.
Tefal is unfortunately the high-end one in Turkey because of the collapsing economy... But the - almost - 30 years old Tefals in our house still operates flawlessly... So! T-fal (in your case) has always been a winner for us in Turkey.
Jeez, prayers to you and your loved ones.
It’s not a high end one, it is the only mass-produced brand all across the world so you find T-fal more easily than the other two. Also, T-fal is a European brand (French) whereas both Calphalon and All-Clad are American. So, you should expect to see the European brand more accessible than American brand in Turkey.
Turkeys economy is collapsing?
@@ptinio2 oh no. it's superb. let's check Turkish lira vs US Dollar or Euro... or let's not. or... maybe let's check minimum wage compared to other countries. let's check the cost of living with basics like the price of gas, heating, electricity... or let's not. there is almost no economy. but all these parameters can be interpreted as one wishes. regular people cannot make the ends meet at the end of the month, every month. name this whatever you want.
@Any One Today I just bought a Tefal made in France.
why I watch this? I use wok for everything 🤣🤣
zsazsa dhysha haha... funny..
zsazsa dhysha it’s a non-stick pan. Is your wok non-stick?
@@439530 you make the seasoning...then it becomes non stick
Google nonstick seasoning for stainless steel or carbon steel frying pans.
You're welcome
Wok hay
esther cho back at it again blessing my feed
I wish they uploaded videos for this series more often.
I've always found Tefal non-sticks very impressive, even the very cheapest ones seem to hold onto their coating better than anything else. I typically buy thicker-based, forged aluminium ones with metal handles as I like their versatility, but I find even they don't last a year without starting to form fond. My mother's cheapo Tefal omelette pan, on the other hand, she's had for about 8 years. It's misshapen from having been bashed around, its handle is coming loose and it heats way too quickly for my liking, but I must concede, it's still as nonstick as it was the day she bought it. They're maybe not the most versatile nor well-built skillets out there, but they easily outperform pans 3-4× their pricepoint in terms of lasting performance.
STOP using aluminum! It's a neurotoxin that will cause brain damage google it
@@CassandraMirabal In large amounts, yes. Aluminium cookware leaches only a minute amount into food, and even less so when it's coated with nonstick. Considering how seldomly i use my nonstick pans, I'm happy enough that they won't kill me
Very informative video, I clicked not knowing what to expect but left knowing that Esther Choi is really cute!
FOLLOW UP IDEA! Test the winner (or any/all of them) against all those specialty non stick. The Granite one, the Enamel "non stick" cast iron or steel ones.
@Sandy Lee that would be strange for a video comparing non-stick pans
@ScoobTEQ thanks kindly for that information.
I've used Tefal frying pans for years. After a while I have found that they bow in the middle due to high heat. If they could remain flat they would be perfect.
Same here. I love it for non-stick, but I realized how bad it was when I got a new All-clad stainless pan. I wonder if a higher end tfal wouldn't bow
you should reserve your nonsticks to quick, simple fryups; like eggs, pancakes, thin proteins, etc. for longer cooks, especially with high heat, use a cast iron or carbon steel. your nonsticks will last much longer.
Get thyself a "heat diffuser" disk (eg , from Amaz.) .. and get a large diameter one! they are nOT merely for 'induction cooking', as they do distribute cooking heat much more uniformily across the bottom of any pan .. In my experience, they eliminate that 'hot spot ' in the middle of a pan , which is the primary cause for distorted pan bottoms ...
I have the same issue with T-Fals bowing in the middle.
tefal has to be the best bang for your buck non stick pans here in the UK
I bought the same exact Calphalon pan from Target (it was on clearance so that should have been a sign) the first week in January 2022. It was amazing the first 4 and a halfish months. After that the non stick part of the pan just wasn't working. We always have this problem after about a year. I thought itwas us misusing them, but we always follow the guidelines when it comes to non-stick.
I bought my mother the same T-fal pan about a decade ago and I still see her using it. Maybe she only uses it when i come over.
Isn't the #1 rule with non stick to never use high heat? Lol, my calphalon sucks at eggs too, but I can definitely make a mean pancake.
No surprises because Tefal is specialized in non-stick stuff while all-clad in stainless steel.
basically an example of why all middle child’s always get in trouble
Can you guys make a test between Breville's new combi wave and a regular microwave?
I think this is one of the best demonstrations Ester has done, and the steel wool and metal spatula tests go some way toward durability assessment. Personally, however, my well seasoned cast iron and carbon steel skillets are so slick I have no need to get a dedicated non-stick pan, but I appreciate the video.
What happened for the calphalon durability test? As long as they are fairly similar I go for durability. Surprising and confusing for calphalon
I have the same T-Fal pan at home, it works great. I tend to pull that one out more then my All-Clad (although not the nonstick version) easier to clean, use, does the job well. Would love to see you compare some other brands too like Tramontina!
I'm sold for a T-Fal pan now. LOL
My T-Fal non-stick is super durable. I’ve have it since Xmas 2016
A major issue in this test is that Calphalon is a completely different kind of pan then the other two, it’s a thicker pan made of layered types of metal with the nonstick part of the outer layer whereas the other two are a Teflon coating. Also it heating up faster is not a bad thing if you know that it’s made different, it was retaining the heat better and more evenly that is why it can actually sear.
She said the Calphalon was really thin.
The t-fal and all clad seem like they are both steel, while the Calphalon looks/feels more like anodized aluminum.
Have a T-Fal wok bought at K-Mart in in 89/90 and it stll looks and performs as new. Even in the 60's the instructions for T-Fal were low to medium low heat and I still use them that way and they last and last. Now the newer T-Fal has that indicator dot in the center that makes things even easier.
I'm on t-fal number two...they're great for the money
Good to know. Thanks.
I've always been a big fan of T-Fal products
Great review, lots of fun. There’s a lot of tefal pans though so it’s hard to know if any specific one is as good 😊 We have one set though and really like it!
Even that a normal pan, you guys can use this tip: hot pan and cold oil - 100% prevent sticking. I learnt that from a Chinese chef (he uses wok - a bowl-shaped frying pan used typically in Chinese cooking)
Hi
This is very nice, really a good test. Thanks.
Why didn't you use Teleseen Olive Pan ????
Can you plz share your experience / test results about Olive Pan ?
Aren't we all glad that we already have the best one at home!
That pancake was beautiful
I have a set of Calphalon anodized, and it's best with high heat and meats. Kind of a pain sometimes, but surface has held up for 10 years. I was going to try the All clad, but I'm going to check out the T Fal.
I own a full set of Calphalon Elite which is the name they use strictly for Williams Sanoma. I have had them a few years now and love them. Even after years of service they all still work great but I take really good care of them. Always hand wash, never in the dishwasher
Could've told you before you started TEFAL would win.
In U.K. tefal is the top brand
No it’s not
@@elliottjackson2547 What is?
This isT-fal it is an off brand. The one you guys have in the UK is Tefal (made in France)
@@sinammm They are the same brand, T-fal and Tefal, just with different name. You can google it.
Thanks for this as I’m in market for two new pans. Large and small.
Still using a T-fal wok purchased in a K-Mart in the early 90's still looks and performs as new.. never used above medium heat.
Using a wok on a medium heat? This is strange to my ears.
nikolas macalma yes I agree for the most part but with this utensil the results have been excellent,
@@kenroman777 have you tried using a carbon steel wok? Once you season it im dead serious nothing will stick to that thing and you can use it for high heat cooking for faster cooking.
can you try Scanpan Haptiq range please? as well as some Ceramic pans :) thanks a lot! love your tests
Can you do copper pans... I’m in the market for a non-stick but I want to know if copper is better than the other kinds
copper is bad for you, if you bought those throw them out
What tefal type did you test? Thanks
Please do one show with waffles maker. 🙏🏻
can you test the Analon nonstick? it's priced right above the T-Fal but I believe is a much better product than all in the test.
Wow I was shocked about the result on Claphalon. I have been cooking with some Calphalon Elite pans for 3 years. I assume this is the high end branch of this brand.Everything works very well since I don't do non-oiled fried dishes. I forgot to turn off the gas stove after cooking for twice and left those pans on stove for 1-2 hrs. I found some white powdery residue on the bottom of the pans, except than that, everything works still well so far. I guess Claphalon is good for high heat cooking, ok for dish washers?
If you can get your hands on Moneta/Alluflon cookware, their Etnea series is really good. I have been using an Etnea 30 cm pan for almost everything in the last 2 years, and it is still remarkably non-stick. Not that expensive, either.
Wonder if they perform differently with gas stove vs induction
Funny!!! Cause I just used my calphalon classic non stick pan this morning for my eggs and it didn’t stick at all.
What all clad are you using
I have an all-clad D5 non-stick and it's absolutely amazing! Best part is you can put it in the dishwasher for cleaning (unlike T Fal) and put it in the oven to bake or broil food in the pan. Because of the diversity of All-Clad I won't buy anything else.
When I live with my mother we washed Tefal in the dishwasher and they lasted for years.
Yeah, but how complicated is it to put water in a pan and wiping it off? With a proper non-stick pan this is all you need to do.
You can use metal on the Hexclad and it works great! Misen and Henkles have great products as well.
What is Hexclad? Is different from Teflon?
There’s a new player in the nonstick game. Scanpan is really incredible
After really getting into buffing and seasoning cast iron and carbon steel skillets properly, there’s no way I would spent money on another non-stick pan.
So if you season and buff properly is it still non stick?
It's not the right comparison. Calphalon one is hard anodized aluminum. It lasts forever, unlike the other two Teflon pans in your test. Hard anodized needs a bit of oil.
Moreover, aluminum is a great conductor of heat, it just cooks better.
Tefal pans are high end stuff in Australia already.
Thanks for the confirmation that Tefals are good.
Is plastic spatula that melts a thing these days when cooking, even tho they are suppose to be heat resistant? Then you got the nylons and the silicones to add to the mix.
Teflon shouldn’t exceed ~490 degrees. All of these high heat tests are destroying the non stick material.
That's right. And you shouldn't use ANY type of modern detergent (not matter what the instructions say). A damp papertowel is all you need.
I'd go with American's Test Kitchen recommendations on this: their tests are thorough -- hundreds of eggs (not just once), thermal shock, drops, scrubs. Brilliant stuff.
John Laudun
Yeah, it’s a shame that a lot of people call them biased, sponsored, staged and non-methodical. When in reality they still do the methodical behind the scenes, they only show the highlight testing like the egg tests or the scratch or the warping. No they don’t have an affiliate link I’ve checked, everyone is biased and yes they do have the highlights probably staged.
Do you have a test of the "copper" pans compared to these type black non-stick? They show that you can use metal utensils and scrub them without damage on coppers... and some porcelains..
Odd thing is I have the exact Caphalon pan and I had great results, in the beginning. I used it a LOT and it did great for a while, (much better with eggs and pancakes than your test), but after 6-12 months even carefully washing it with only a sponge or a nylon brush, I then had to start using oil sprays to achieve a non-stick surface, where I only used before for flavor. I think the instructions stated to use at a temp UP TO medium heat and never on high, which I always followed and always used plastic and/or silicone utensils. I think the Caphalon states non-stick, but not oil-free cooking.
my $8 Aldi's non-stick pan works great and has outlasted any other non-stick pan and is oil-free.
Crap I just bought a Calphalon set, it is the higher end oil infused version. I haven’t even taken it out of the box. I have had the T-fal in a different shape/style and it works well to start and then it starts to stick. I think your way of buy cheap and throw it out is the way to go with non stick cookware.
These pans use different materials and conduct heat differently. To reach to a certain temperature, you will not be able to use same heat setting across those 3 pans. Obviously, that resulted in burnt stuff and giving the viewer confusing results.
My T-Fal lasted 5 years. Hard Anodized. Can use metal tools. It's a great buy too.
The moving of the spatula against the pan made me uncomfortable.
Erosha Paudel thank god they did not include the audio! Hahaha
It's obviously plastic. why would you be uncomfortable with that?
@@alankluttz9546 The one at the end (durability test with metal parts)
@@DANLi_ perhaps that is what she meant, idk. need to clarify, and that's why I directed to question to her, so we wouldn't need to guess.
i would have used metal spatula with carbon steel and cast iron
Best test. Love your video. I can't believe the Calphalon did so poorly. I bought a Calphalon because I thought it was a good pan. Thank you.
You should try Scanpan CTX, non stick and you can use metal kitchen tools in it 🤘🏼
Im using a tefal wok for 2years....still nice
Your Caphilon is conducting heat better. Lower the heat. It also helps with eggs if they are room temperature, not cold from the fridge.
where can i order those dark grey dinner plates?
The thing is that Teflon pans are not made for high heat. The coating will actually melt everytime you put the pan on too high and it will get ruined and your food will have Teflon in it even tho you can't see it
Member when T-Fal was the expensive one. Thank you Cooking Channel :P
It still is one of the expensive ones over here in the Ph
A little secret from a one time insider. T-Fal and All-Clad are made by the same company. The coatings may be the same. But All-Clad build is superior resulting in better heat distribution. There is more that I cannot talk about.
You have to get the calphalon contemporary or elite or signature for it to work good
Wait... Tefal is low end? Last time I checked the Tefals went for around 40-50 quid here in UK
DanLi in the us we get them at target for like 28 bucks
The manual of the Tefal states specifically NOT to use high heat. I do salmon at medium heat, no problem, nice crisping.
Yeah, the non-stick coating can bubble-up and become detached from the pan if you use high heat
it would probably have been better to actually use the same temperature settings or have an ir thermometer to get same surface temps. you can clearly see that the tfal was higher heat at 8 on the salmon, whereas calphalon started at 6 then ended at 7, and the all-clad was at 7. The temps were also set differently for egg and pancake, too.
So I can get 4 tefals... that do the same job as the $100 pan🤔... for the same price... great job tefal😁
Well what Ester didn't test and what America's Test Kitchen does is how long the coating lasts. That makes a difference, though I think you'll still come out ahead with T-Fal.
@@recoil53 yea i have 4 t fal sins when i bout me new home like 3 years back but i have bean takicg care of them like its is a 100 dolar pan
@@recoil53 Im curious, but is Tefal called Tfal in america or do people just call it Tfal?
@@calum5975 I just looked up Tefal's website and it looks like the same product marketed as T-fal in the US.
Weird, because they should be pronounced the same.
@@recoil53 very odd. Dont see any reason why tefal isnt accepted in the US. It's that everywhere else as far as I can see
my t-fal lasted 4 years so thats pretty good for a budget pan, i'm getting a cuisinart now lets see how long will it last
With the Salmon test, the oil in the skin rendered out and allowed the fish to fry in itself. My theory is that the Salmon stuck to the calphalon but allowing it to render and crisp up it released itself and because it stuck it had full surface contact= even browning.
All clad long term winner!
It looks like on the fish/high heat test, for the first pan they cooked it on 8, second one on 6, and last/most expensive on 7. If you're testing one aspect with different items, the rest should be the same.
Or you could use a very small, reasonable amount of oil/butter, and use a 25 dollar lodge for the rest of your life. Seems like a no brainer. Cast iron for the win
Nonstick pan needs to be changed every two or three years. However, it can lower the oil consumption for each meal, which is good for our health. Comparing to the health-care cost, I will said it's still a good investment.
native thinking and design of this test
Great review and on the money I ended up purchasing a set of the T-Fal and they work great. 8", 10" and 15" I think it is. Sadly the 8" for a egg skillet other than scrambled is a fail since the construction is wrong the base and walls meet in a straight edge so not the best for the one handed flip. I have one that I've had for 10 years I purchased from restaurant supply and the base to walls is a rounded/beveled edge which gives an assist when doing he one handed flip for 2 eggs for over easy. Now off topic even though it's old news was ticked off BFlay got the votes when you went on his show grrrr...but love your reviews and even your choibites content. :)
For me, the most annoying issue when using non-stick pan with induction cooker is that it usually swollen in the center after five months or six.
i like those plates where can i get that
These types of tests are never without biases. This one is undisguised advertisement for Tefal. Notwithstanding, I am in the market for a Calpahone or All-clad. All non-stick pans, however proven or reputable, should have a coaxing of cooking oil or butter to begin cooking, unless it's an air-frying stunt.
some kind of oil was drawned in to the pan after the first 2 tests, so the calphalon fries better in the third round.
What makes holly say that? Salmon is a bit fatty.